KIND Magazine: December 2022, the KIND Awards

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2022 KIND AWARDS P.28

E AT , D R I N K , & B E M E R RY + DECADENT DRINKS

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INDICA MIMOSA, CHAI OLD FASHIONED, GINGER BREAD LATTE

RESONANT RECIPES

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PUMPKIN RAVIOLI, STUFFED GUINEA FOWL, MONT BLANC

GIFT GUIDELINES EVERYTHING FOR MAXIMUM CANNABIS PLEASURE

MORE P.40

MORE FLOWERFUL

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Visit ca.pax.com

FRESH PRESSED

LIVE ROSIN with Natural Terpenes & THC. Exclusively for Era Devices.

AN ALL-NATURAL, FULL FLOWER EXPERIENCE Our Live Rosin contains cannabis in its purest form, fresh frozen at the peak of harvest and extracted without any harsh solvents — nothing added, nothing removed. This clean process preserves all the naturally occurring cannabinoids and terpenes. When combined with THC, you get a high potency, perfectly balanced experience. PAX sources the highest grade cannabis flower for its solventless extract, curated from local farms with ideal growing conditions.

PAX made, locally grown.

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Wish Granted

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@indivalife

@indivainc

www.indiva.com

YEAR HIGH! weedme.ca K I N D

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GET THE THE RIGHT RIGHT HOLIDAY HOLIDAY HIGH HIGH GET FOR THE THE RIGHT RIGHT HOLIDAY HOLIDAY MOMENT. MOMENT. FOR

Spinach Feelz and the Spinach Feelz logo are trademarks of Cronos Group Inc. © 2022 Cronos Group Inc. All rights reserved.

THE PERFECT HOLIDAY WRAPPING PAPER FOR THE PERFECT HOLIDAY GIFT In 4 Ridiculously Simple Steps STEP 1 Grab gummies, a vape, or a pre-roll for someone special (and probably something for yourself).

STEP 2 Carefully rip this page out (or cut along the dotted lines with scissors).

STEP 3 Flip page, write their name, write your name, and then have your gift Wrapped in FEELZ.

STEP 4 Bask in gift-giving glory (and the glow of the gummies you grabbed yourself) K I N D Mfor A G A Z I N E

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REAL TEA. REAL POT. REAL GOOD.

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ALL PRODUCT IMAGES ARE PROVIDED FOR ILLUSTRATIVE PURPOSES ONLY AND DO NOT REPRESENT THE ACTUAL PRODUCT. PLEASE SIP RESPONSIBLY.

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Gift quality this holiday season

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CBD25 Regular Formula High-CBD, Low-THC (25mg of CBD per mL to 1mg of THC per mL) 750mg of Total CBD per 30mL bottle • Full Spectrum • Low potency • For that loved one interested in trying CBD for the first time

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CBG:CBD 1:2 Advanced Formula

C

CBD50 Plus Formula

D

CBD100 Ultra Formula

CBG, High-CBD (10mg of CBG per mL to 20mg of CBD per mL) 300mg of total CBG and 600mg of total CBD per 30mL bottle

Very High-CBD 50:2 (50mg of CBD per mL to 2mg of THC per mL) 1500mg of Total CBD per 30mL bottle

Very High-CBD 100:4 (100mg of CBD per mL to 4mg of THC per mL) 3000mg of Total CBD per 30mL bottle

• Full Spectrum • Our newest and most innovative oil that interacts with all endocannabinoid receptors • An uplifting blend to put you in the holiday spirit

• Full Spectrum • Best selling oil • An ideal gift for the everyday CBD consumer

• Full Spectrum • A ultra-potent oil that puts high quality at the forefront • Enjoy the holiday bliss, without the buzz

RECIPE

Chocolate and Peppermint Christmas Bark

This year, say happy holidays with MediPharm Labs formulated oils.

Choose from our lineup of highquality, pharma-grade oils offering different ranges of CBD, THC, and unique cannabinoids designed to target your needs. Infuse your favourite recipes with our new THC30 made with olive oil, to add a twist to all your holiday baking.

12 ounces high quality dark chocolate 12 ounces high quality white chocolate 1/3 cup crushed peppermint candy 1/3 cup green and red smarties or m&m’s MediPharm Labs THC30 olive oil 1. Line a large baking tray with parchment paper.

2. Melt the dark chocolate until smooth. Add desired amount of MediPharm Labs THC30 olive oil. Pour onto the parchment paper and spread out using a spatula, until it is about ⅓″ thick. Place in the fridge for 10 minutes to slightly harden.

Visit our website for more information on our products.

3. Melt the white chocolate and pour on top of the dark chocolate. Carefully spread out the white chocolate, covering the dark chocolate.

medipharmlabs

4. Sprinkle crushed peppermints and smarties/ m&m’s on top of the white chocolate while it is still melted.

5. Place the pan in the refrigerator until the chocolate hardens.

6. Break the chocolate apart into pieces and enjoy!

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THC30 Plus Formula

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THC30 Olive Oil Formula

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CBN:CBD 1:2 Relax Formula

H

CBN 1:2 Nighttime Formula

High-THC, Low-CBD (30mg THC per mL to 1mg of CBD per mL) 900mg of Total THC per 30mL bottle

High-THC, Low-CBD (30mg THC per mL to 1mg of CBD per mL) 900mg of Total THC per 30mL bottle

High-CBN, High-CBD (10mg of CBN per mL to 20mg of CBD per mL) 300mg of Total CBN and 600mg of total CBD per 30mL bottle

High-CBN, High-THC (10mg of CBN per mL to 20mg of THC per mL) 300mg of Total CBN and 600mg of THC per 30mL bottle

• Full Spectrum • Tastes better than competitor products • Naughty or nice add some excitement to your holiday

• Full Spectrum • Made with olive oil • The perfect addition to your holiday recipes

• Made using refined CBN material • Great for users that are looking for both the benefits of CBD and CBN with no psychoactive effects • For the breaks in between holiday shopping

• Made using refined CBN material • CBN has been reported to support with insomnia, inflammation and pain • The ultimate companion for a silent night

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ELEVATED ENTREES

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WE’LL BRING DECADENT DRINKS

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RESONANT RECIPES

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THE GREENS C R E AT E D B Y M I C H E L L E R A B I N | P H O T O G R A P H Y B Y T Y L E R B O W D I T C H

The Hot, Cold and Homemade KIND Guide to Fine Food & Drink

This winter, we'd like to encourage you to take a minute and stir the pot. To elevate your senses and appreciate our community—the budtenders, weed smokers, and cannabis lovers that make us all so high on life. These recipes are designed to be played with. The drinks are supposed to be tasted. The pages that follow are created to spark joy, and lift you up—because we only have one shot at this life thing.

Our gift to you is these three words: drink it in.

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Tall

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Cool Drink

MIXES MADE NOT WITH ALCOHOL BUT W I T H C A N N A B I S , A S W E E T, S W E E T T W I S T

CHEF JORDAN’S BLUEBERRY INDICA MIMOSA INGREDIENTS 5oz Hill St Non Alc Sparkling White “Brut” 2oz Wild Blueberry Puree 1oz Violet Syrup 1 drop Blue Zkittlez Terps 1 pinch Violet Luster Dust

GARNISH Violet Edible Glitter, Frosted Blueberries

***** This Drink is not dosed with cannabis, and is ONLY infused with the terpenes

METHOD Pour 5oz Hill St Non Alc Sparkling White “Brut”into Champagne Flute Pour 2oz Blueberry Puree or Juice into Flute Pour 1oz Violet Syrup into Flute Add 1 drop of Blue Zkittlez Terpenes Add 1 pinch Violet Luster Dust Stir gently for 3 seconds, and garnish with 3 blueberries Sip, Relax, and Enjoy D E C

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HOLIDAZE’D HORCHATA INGREDIENTS 5oz Rice Milk 1oz Brown Sugar Syrup 5 drops Vanilla Extract 3 Dash Fee Brothers Non Alc Aromatic Bitters 1 Pinch Of Cinnamon

GARNISH Edible White Glitter Paint, Broken Candy Cane, Gumdrop

DOSED WITH Infused brown sugar syrup by Dope Cocktails, 5mg THC, 15mg CBG

METHOD Pour 5oz Rice Milk into ice filled shaker Pour 1oz Brown Sugar Syrup Add 5 drops Vanilla Extract, and 1 pinch of cinnamon Add 3 drops Fee Brothers Aromatic Bitters (non alc) Shake vigorously, for 5 seconds and Strain into Martini glass Garnish with a skewered gum drop Sip, Relax, and Enjoy

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ORANGE CHAI “BOLD” FASHIONED INGREDIENTS 4oz, steeped Chai 0.5oz, Hickory Smoked Maple Syrup 8 drops All The Bitter New Orleans Non Alc Bitters 1 Orange Peel

GARNISH Orange Wheel Brulé and an Amarena Cherry

DOSED WITH Hash Smoked Maple Syrup by Dope Cocktails 10mg THC

METHOD Fill Short glass with Ice to the top Pour Chilled, Steeped Chai into glass Pour Hickory Smoked Maple Syrup into glass Add 8 Drops All The Bitter “New Orlean” Bitters Stir for 3-5 seconds Garnish with Orange Sip, Relax and Enjoy!

COCKTAILS DESIGNED BY ADRIEN STEIN; PHOTOGRAPHY BY MATT SEE; DIGITAL MEDIA MANAGEMENT BY HAYLEY O’BRIEN

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3X 3X LIVE RESIN

STAR STRUCK

SWEET ISLAND BREEZE 1:1

MOON MIST

-VARIETY PACK-

CLASSIC MSIKU FLOWER, NEW ELEVATED EXPERIENCE FRESHEST FRESH FROZEN With a less-than 100ft journey from our grow-rooms to our freezers, we capture the fullest terpene profile of our fresh, in-house grown flower!

CANNABIS DERIVED TERPENES 100% true-to-strain flavour, derived from our terpene rich cultivars and their unique flavour profiles. Sub-critical extraction, Full-nug run , distillate free.

HEALTH & ENVIRONMENTALLY CONSCIOUS Full Ceramic Core, Biodegradable Hemp Tip. PESTICIDE K I N D

IRRADIATION M A G A Z I N E

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GINGER BREAD LATTE INGREDIENTS 1 Double shot of Espresso 5oz steamed hemp milk 1oz agave syrup 1 pinch gingerbread spices 1 tsp freshly, grated ginger

GARNISH Coconut Milk Whip, Decimated Coconut Flakes, Rainbow Sprinkles, Cookie Tuille, Cherry

DOSED WITH Infused Agave syrup by Dope Cocktails, 10mg THC

METHOD Rim Glass with Decimated Coconut Flakes Pour Double Shot of Espresso into Hot Beverage Glass Pour 1oz Agave Syrup Add 1 pinch gingergread spices, and 1 tsp grated ginger Fill with Steamed Hemp Milk (140F), leaving ½ inch of room Top with Coconut Whip, Cookie Tuille, Rainbow Sprinkles and a Cherry Sip, Relax, and Enjoy

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Your New Holiday Favourites

Li Ge mite t it d T W im hil e O ei t’s nly!

Ho t!

@indivalife

@indivainc

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www.indiva.com

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A Fridge to Remember Before we get cooking, let’s take a tour of Chef Romain Avril’s fridge. These are items he recommends to feed not just yourself and your loved ones, but anyone who may wander along your path. Please, says Chef Avril, especially around the holidays, remember food instability issues and those less fortunate. For anyone wishing to donate, see FoodBanksCanada.ca P H O T O G R A P H Y B Y C A R L O S O S O R I O

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1/ OLIVES 2/ CRANBERRIES 3/ GUINEA FOWL FROM THE BUTCHER SHOPPE 4/ CHESTNUT 5/ NASTURTIUM 6/ PICKLES 7/ RADISH 8 / D AT E S 9/ PUMPKIN

>>>

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Chef Romain Avril

is in the kitchen at the KIND Gala

For those who couldn’t make the trip to Toronto, here’s how to capture his lifted elegance at home P H O T O G R A P H Y B Y C A R L O S O S O R I O

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Pumpkin Ravioli Ricotta | Roasted pumpkin | Pumpkin seeds | Pumpkin puree | Pickled onion | Nasturtium | Tarragon powder | Sage

THC 10mg Limonene

INSTRUCTIONS FOR DOUGH 1

Place all the ingredients in a food processor and pulse until it comes together.

2

Dump the mix on your work bench and knead for a couple of minutes.

3

Wrap in plastic and let it rest in the fridge for at least 20 mins (and up to 48 hours).

INGREDIENTS Ravioli Dough 65 gr Bread flour 65 gr Pastry flour 1 Whole egg 1 Egg yolk 1 gr Salt ½ tbsp evoo

Ravioli Filling 4 oz Ricotta 1 pc Shallot (peeled and diced) ¼ Bunch chives (finely chopped) ¼ Lemon zested + juice ¼ tsp ground nutmeg 1 Droplet Limonene terpene 4 x 10mg THC oil

SERVES 4

INSTRUCTIONS FOR FILLING 1 2

In a bowl, mix all ingredients until smooth.

Season with salt and pepper.

ASSEMBLING

*

For the rest of this recipe, please visit: kindmagazine.ca

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Foie Gras Stuffed Guinea Fowl Truffle mousseline | Chanterelles | Chicken jus | Chicken skin | Celeriac puree | Mustard cress | Savoy cabbage

THC 15 mg Humulene

INGREDIENTS 1 Whole guinea fowl + 2 Supremes skin on/bone in 2 oz (56gr) Foie gras (small cubes) 2 pcs (60gr) Egg whites 1/2 cup Cream 1 tbsp Tartuffe 1 tbsp Shallot (peeled and diced) 1 tbsp Fresh black truffle (sliced) 1 tbsp Brandy 4 x 15mg THC drop

INSTRUCTIONS 1

Break down the bird. Remove the skin and set it aside.

2

Debone the thighs and drums and cube it. Set aside in the fridge.

3

Debone, clean the supreme and butterfly them. Set aside in the fridge.

(Keep the bones for the sauce).

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In a food processor, place the thighs/drums meat and pulse for 30 seconds or until broken down.

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Add the egg whites and pulse again until fully combined.

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Repeat the process with the heavy cream (do not overwork it). Pass it through a fine sieve.

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Fold in the shallots, Tartuffe, Brandy, and foie gras. Season with salt and pepper.

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For the rest of this recipe, please visit: kindmagazine.ca

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Mont Blanc Chestnut | Blueberries | Sable Breton

THC 5mg Terpinolene

INSTRUCTIONS 1

INGREDIENTS Tart Dough 100gr AP flour 0.5 tbsp Baking powder 30gr Sugar 40ml Veg oil 35ml Water 1 gr Salt

Frangipane ½ cup Sugar 1 cup Almond flour 1/8 tsp Salt 8 tbsp Unsalted butter (melted) 2 pcs Eggs 20 Blueberries 1 Droplet Terpinolene terpene

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SERVES 4

Mix all ingredients and knead until smooth and pliable.

Cover with plastic and refrigerate for 20 minutes.

Pre-heat your oven to 350°F. Dust your bench and rolling pin with flour and roll your dough thin (3mm). Form your tart shells.

Wrap the inside neatly with a foil pocket and fill with cooking beans.

6

Blind bake for 12 minutes, then remove beans and cook for another 8 minutes.

7

Let them cool down on a wire rack, remove the tart rings or tart moulds (whichever technique you used).

*

For the rest of this recipe, please visit: kindmagazine.ca

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TAS TE BU D S Travis Petersen is on the front lines of cannabis cooking with his company the Nomad Cook. In a KIND magazine exclusive, Petersen gives us two recipes from Introduction to Culinary Cannabis, a cookbook recently featured in the New York Times and certain to make your holidays tasty and buzzed.

P I E R O G I E P O U T I N E I N G R E D I E N T S 2 Cups AP Flour 1/2 Tsp. Salt 1 Large Egg 1/2 Cup Sour Cream 4 Tbsp. Butter (Room Temperature) 1 Cup Warm Mashed Potatoes

2 Tbsp. City Trees x Nomadcook Maple Agave Tincture 2 Tbsp. Butter 1 Cup Braised Kalbi Short Ribs 1/2 Cup Boursin Cheese Pear & Kiwi Marinate

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Mix together the flour and salt. Add the egg to the flour and combine. Work in the sour cream and soft butter.

Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.

Wrap the dough well in plastic wrap and refrigerate for 30 minutes.

Combine the mashed potatoes and the City Trees x Nomadcook Maple Agave Tincture. Stir and mash until the agave is fully emulsified into the potato and the filling is cool to the touch. Taste and adjust seasonings with salt and pepper.

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Roll half the dough into 1/8” thick. Use a 2”-round cutter to cut circles of dough. Repeat with the other half of the dough.

Place a dollop of filling in the centre of each circle. Brush the edges with an egg wash and gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal.

Heat a frying pan to medium, add oil and the pulled braised short rib and beef jus and cook for 3-5 minutes.

Remove from heat.

Add the shredded short ribs, crumbled Boursin cheese with the pierogis and top with the Pear and Kiwi Marinate.

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P O R K K AT S U B O W L I N G R E D I E N T S 2 Pork chops Green Cabbage (Shredded) 2 Cloves Garlic (Minced) 2 Scallions (Small Chop) 1 Thai Chili 1 Cucumber (Halved Lengthwise, Deseeded And Chopped)

S P I C E

FOR THE FULL RECIPE PLEASE HEAD OVER TO KINDMAGAZINE.CA

1 Cup Jasmine Rice ½ Cup Panko 1 Tbsp. Rice Vinegar 1 Tbsp. Japanese Mayonnaise ¼ Infused Wafu Sauce

B L E N D

2 Tsp. Brown Sugar 1 Tsp. Sesame Seeds 1 Tsp. Garlic Powder

1tsp. Ginger Powder 1tsp. Peppercorns

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PRESENTING THE THIRD ANNUAL KIND AWARDS, REPRESENTING THE VERY BEST IN CANNABIS AND THE CANNABIS INDUSTRY AS CHOSEN BY BUDTENDERS FROM ACROSS CANADA. It is the largest consumer-facing awards in the country and they’re entirely chosen devoid of advertising spend: the winners on the following pages are selected without prompts, without promises. Speaking with more than 300 budtenders—the front line of cannabis decision making and the people who speak directly to the customer more than anyone else, industry-wide—the following awards represent a consensus for the best in grass.

Who makes the best weed? What’s the best cannabis beverage? And what about edibles, CBD and vapes? Read along for the picks of the year and thank you, as always, to the budtenders: you keep our community kind.

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BRAND OF

THE YEAR

Tribal’s ethos Enjoy the journey, explore the destination builds on Cannara’s continued commitment to produce premium cannabis, with a focus on pheno-hunting rare genetics. This is exemplified by their recent partnership with award winning US seed breeder Exotic Genetics, and the launch of their in-house line of live resin concentrates this Fall. Tribal continues to elevate our community by offering exceptional products, from flower to dabs, at disruptive retail pricing.

NOMINEES:

BLKMKT | CARMEL | 1964 THE LOUD PLUG | PURE SUNFARMS

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WINNER

O R GA N N I C R A F T

T R I BA L

NOMINEES:

NOMINEES:

GHOST DROPS CARMEL COOKIES QWEST

ORGANNICRAFT CARMEL GHOST DROPS STRAINS LIMITED

WINNER

WINNER

CA R M E L

G E N E R A L A D M I SS I O N

NOMINEES:

NOMINEES:

BLKMKT ORGANNICRAFT S I M P LY B A R E GHOST DROPS

CARMEL THE LOUD PLUG S I M P LY B A R E BLKMKT

BEST PREROLL

D E C

WINNER

TERPENE PROFILE OF THE YEAR

BEST HYBRID FLOWER

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B E S T VA P E C A R T R I D G E

WINNER

T H E LO U D P LU G

G E N E R A L A D M I SS I O N

NOMINEES:

NOMINEES:

BLKMKT CARMEL BOXHOT LOBO

DAB BODS BEURRE BLANC CARMEL S I M P LY B A R E

WINNER

WINNER

G E N E R A L A D M I SS I O N

WYLD

NOMINEES:

NOMINEES:

BOXHOT PURPLE HILLS NESS SHERBINSKI GREYBEARD FUEGO

SPINACH PEARLS BY GRON WA N A

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EDIBLE OF THE YEAR

WINNER

P R E R O L L I N N O VAT I O N O F T H E Y E A R

BEST BLUNT

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10 LOZENGES X 10 mg THC EACH =

100 mg THC PER PACK

EDISON JOLTS: CANADA’S ORIGINAL CANNABIS LOZENGE

EDI000968V2 ©Organigram Inc.

AVAILABLE in Arctic Cherry, Electric Lemon and Freshly Minted!*

Ask your Budtender to learn more.

For more information and to learn about our full range of product offerings, visit edisoncannabis.co

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*Available in select provinces across Canada.

theedisonco

MAC-1 HYBRID

THC

HASH

THC

18-24% Citrus

PRESSED

29-36% Diesel

Rich

HOLY0058V1 ©Organigram Inc.

Spice

ask your budtender for details.

Available in select provinces across Canada.

Spicy Herbal

holymountaincannabis.ca

holymountaincannabis K I N D M A G A Z I N E

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CBN PRODUCT OF THE YEAR 2 0 2 2

WINNER

CA R M E L

MEDIPHARM LABS

NOMINEES:

NOMINEES:

BLKMKT S I M P LY B A R E ORGANNICRAFT BC BLACK

ORCHID CBD MEDIPHARM LABS MONJOUR COLOR REDECAN

WINNER

WINNER

MEDIPHARM LABS

G H OS T D R O PS

NOMINEES:

NOMINEES:

NIGHT NIGHT WYLD SPINACH DOSECANN

CARMEL TGOD NUGZ BLKMKT

B E S T PA C K A G I N G O F T H E Y E A R

D E C

WINNER

CBD BRAND OF THE YEAR

CRAFT BRAND OF THE YEAR

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WINNER

E D I S O N J O LTS

B Z A M & CA N O PY

NOMINEES:

SEV7N | RAD STEEPROCK GENERAL ADMISSION BOXHOT F O C U S V C A R TA

GREENHEDGE HIGHER PEAKS AGENCY PURE SUNFARMS

WINNER

WINNER

CA R M E L

1964

NOMINEES:

NOMINEES:

TRIBAL REEF ORGANICS MTL CANNABIS S I M P LY B A R E

BLKMKT BC BLACK CARMEL LOT 420 WILDLIFE

NOMINEES:

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M A G A Z I N E

BEST INDICA FLOWER

B E S T S AT I VA F L O W E R

WINNER

SALES TEAM OF THE YEAR

M O S T I N N O VAT I V E P R O D U C T

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CO L L EC T I V E P R O J EC T

P E A R L S BY G R Ö N

NOMINEES:

NOMINEES:

SWEET JUSTICE KEEF XMG BUBBLE KUSH

BOXHOT RAD WYLD

WINNER

WINNER

VO R T E X

BLKMKT

NOMINEES:

NOMINEES:

NUGZ TREMBLANT CANNABIS HASHCO 1 96 4

NUGZ BIG KOL AB PROJECT GREYBEARD PURPLE HILS

BEST CANNABIS BEVERAGE

WINNER

E D I B L E I N N O VAT I O N O F T H E Y E A R

WINNER

BEST HASH

BEST ROSIN

DE P S C T 2 20 02 2 2

BE MERRY AND BRIGHT Give the Gift of Sustainably and Organically Grown Cannabis

Nothing says happy holidays like sustainable, organic cannabis. Grown in living soil using natural sunlight and purified rainwater. Ask your Budtender for a TGOD recyclable holiday gift box.* VISIT TGOD.CA P – 3 7 K I supplies N D Mlast.

A GNo A purchase Z I N E necessary.

Please consume responsibly. *Available at select retailers across Canada while

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NOMINEES:

NOMINEES:

GREYBEARD BIG | VORTEX S A N R A F A E | R O I LT Y

S H AT T E R I Z E R BIG | LITTLE FARMA D Y M O N D C O N C E N T R AT E S

WINNER

WINNER

G R EY B E A R D

ORCHID CBD

NOMINEES:

NOMINEES:

KOL AB PROJECT ENDGAME BIG | RAD

MEDIPHARM LABS MONJOUR COLOR | REDECAN

WINNER

WINNER

S T E WA R T FA R M S

P R O O F LY

NOMINEES:

NOMINEES:

EVE & CO NOON & NIGHT WILDFLOWER D O S E C A N | P R O O F LY

LIVRELIEF WILDFLOWER DOSECANN SOLEI

MOST RELAXING TOPICAL

BEST DIAMONDS

BEST RESIN

RAD

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B E S T PA I N R E L I E F T O P I C A L

PURPLE HILLS

CBD PRODUCT OF THE YEAR

WINNER

B E S T S H AT T E R

WINNER

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K I N D E D I T O R I A L AWA R D S AS VOTED UPON BY KIND MAGAZINE T H E K I N D E S T C O M PA N Y O F T H E Y E A R ( P R O D U C T, P E O P L E , P U R P O S E )

K I N D E S T A D V O C AT E O F T H E Y E A R

K I N D ’ S M A R K E T I N G C A M PA I G N O F T H E Y E A R

E L I AS T H EO D O R O U

H O US E O F T E R P E N E S CA N N T I N I S

PEOPLE’S CHOICE AWARD BEST WEED 2022

K I N D E S T H E A LT H A N D WELLNESS BRAND OF THE YEAR

G E N E R A L A D M I SS I O N

MEDIPHARM LABS

K I N D E S T N E W B E V E R A G E C O M PA N Y

K I N D E S T B U D T E N D E R E D U C AT I O N P R O G R A M

TEAPOT

CA N O PY G R OW T H

KIND’S MOST I N N O VAT I V E I N G R E D I E N T S

KINDEST PERSON OF THE YEAR

S E Ñ O R I TA

KIND BEST NEW PRODUCT OF 2022

S TAT I O N H O US E ( VA R I E T Y PAC K )

R I C H NAVA R R O

E X P E R I E N T I A L A C T I VAT I O N O F T H E Y E A R

S P I NAC H

THE 2022 CSR AWARD

MARKETER OF THE YEAR

WEED ME

LEAH THIEL

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H E A LT H & W E L L N E S S

SE X , DR U G S & LO B S T E R RO L LS Moonshine, the buzziest new Canadian show on TV, is all about weed, love, family, Nova Scotia and booze B Y

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Today I had the pleasure of sitting down with renowned Canadian filmmaker Sheri Elwood—Call me Fitz, Whiskey Cavalier, more. She is the creator of the infectious CBC ensemble comedy Moonshine and Canada, can we let out a collective YAY because Moonshine has been renewed for Season 2? Elwood told me about her summertime vibes on her show about home.

Susie Adelson: Moonshine premiered and filmed

plan to write a show loosely based on my family’s campground in Hubbards. It worked, and the timing couldn’t have been more perfect. Coming from L.A., which was hit hard by COVID, it was dreamlike to not only be working in the place where my family is from, but a province that was virtually unaffected by the pandemic (at the time).

“Moonshine, at its core, is a raunchy, good ol’ time.”

SA: Must’ve been really strange.

SE: It’s very VERY loosely based on my family. (At SE: Despite the low numbers, we were careful on

least that what I tell the press. . . ha,ha.) It’s true my

set, and followed all the mandated protocols, but

family owns a campground on the South Shore and

it felt like a secure, Utopian bubble. And I’m proud

we are a blended family of half-siblings, but that’s

to say we didn’t have any COVID scares during the

pretty much where the similarities end. Moonshine

year we were together.

follows our lead, Lidia, played by the incredible

during a global pandemic. I know for you, filming

Jennifer Finnigan, returning from New York for

in Nova Scotia was going home. How amazing

SA: Your show is exactly what I needed after

the first time in twenty years. She discovers she’s

was it to feel at home during uncertain times?

the last couple of years because, at its core, it’s

inherited a good portion of the family business, a

escapism. Can you tell us how it’s based on your

dilapidated campground, turning her life upside

family?

down and making her question whether she should

Sheri Elwood: I missed Nova Scotia so I devised a

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K I N D B E return to a troubled marriage or face her demons

cannabis use. If the cast was a

weeks are sure to be insane. Will it be fun? Yep.

in Foxton.

strain, what would it be called?

Weird? Definitely. Emotionally fraught? Buckle up, because Season 2 is all about DESTINY, and it will

SA: All that, plus it’s funny.

SE: A pre-roll pack called Sex, Drugs & Lobster Rolls. manifest very differently for everyone on our show.

Nova Scotia is often depicted as a province full of

Some characters will fight it tooth and nail, others

SE: When Lidia decides to stay, it starts an all-out

ol’ fisherman, toothless, swigging back rum, but it’s

will get hardcore addicted to it. Fortunately for us,

war with her misfit siblings over who will take the

closer to a secret hideout: hippies landed here in the there’s no AA for bad decisions.

reins from their hippie parents once they retire.

70s after dodging the draft and artists decamped

Little do they know, buried family secrets come

here to be inspired. Cannabis goes hand in hand and SA: When can we get more Moonshine?

with the job, and are at risk of making them lose

we wanted to be true to that spirit.

SE: Season 2 drops September 2022, until then

the Moonshine.

SA: LOVE IT.

SA: Yahoo!! You have been renewed for

Season 1 is available on Neflix Canada. It is on Apple

Season 2! What can we look forward to?

TV for purchase now. And it’s always streaming for free on CBC Gem.

SE: As we follow this batshit family, we can’t help

SE: It picks up a few days from where Season 1

but fall in love with them. They’re all of us. You’re

finished with a month of summer left. But given

right that I think we all need a little escapism—

what the Finley-Cullen family has just been

Moonshine, at its core, is a raunchy, good ol’ time.

through—drug smuggling, a corpse buried on the lawn, tragic family secrets revealed and a Sound of

SA: It also depicts a lot of recreational

Music-worthy escape from the law—the last four

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Give the gift of cannabis beverages this season.

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Must be legal age. SIP RESPONSIBLY. TM Truss Beverage Co.

Our top gifts of the year

The legal market is rife with delectable edibles, vapes, pre-rolls and accessible accessories for all of-age consumers to enjoy. Here’s a few of our favourite things.

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H O L I D AY

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1. THE LOUD PLUG Venom OG Flower Mix with our Super Terpy Black Cherry Punch Bubble Hash is the Perfect Gift for this Holidays. It packs a Punch with 38%+ THC and 3.5% Terpenes. It’s Smooth Smoke for the Connoisseurs!!

2. HARTS New Harts Collective We believe that variety is the spice of life, so the HARTS Collective pack offers you five strains in one. This unique 10 x 0.35g pre-roll multipack gives you the best of the HARTS family with an assortment of Indica and Sativa strains, all with 18 - 24% THC. Strains included: Platinum Death Bubba, Sunset Sherbert, Kush Cake, Pink Gas, and Biscotti.

3 The very green sativa-dominant strain is greenhouse-grown in a natural and ecologically friendly environment, and has very strong THC potency. It’s available in many dried flower weights and pre-roll packs.

4. AURORA

the last, expect above average terpene content and potency. We utilize a cryogenic BHO extraction process that preserves the profile of the flower and offers one of the highest levels of purity by preferentially extracting the cannabinoids, terpenes and flavonoids leaving behind all undesirable compounds.

Drift Glitches

6. NUGZ

It’s a Christmas miracle! Introducing new Drift Pomegranate Berry Glitches, a 10-pack of delicious, soft, and chewable extracts, each with 10mg THC for an incredible 100mg THC per package. Loaded with sweet, tangy flavours, this pack will last you all the way to next year. The more, the merrier. Drift Glitches are also available in Pineapple Coconut flavours with 50mg THC per pack.

5. TRIBAL Cuban Linx FSE

3 . G O O D S U P P LY Jean Guy Pre-Roll – 1x1G Jean Guy’s is one of Canada’s top selling strains. A Sativa dominant strain packed with a limonene-rich terpene profile which gives it its signature citrusy taste.

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Sativa fans rejoice! Better than a shot of espresso in the morning, Tribal Cuban Linx 1g Live Resin FSE is the perfect pairing to your busy day. Cuban Linx was bred by crossing TK Skunk and Trigerian. Powerful, stimulating, and dripping with the flavours identical to the flower. From first exhale to

Fresh Frozen Rosin Nugz Fresh Frozen Hash Rosin (FFHR) is derived from our single source indoor-grown genetics, frozen at harvest to preserve the flowers’ natural terpene profile, flavours and aromas. Our FFHR is made by sieving frozen premium grade cannabis flower through 159 µm to 45 µm wash bags in ice water to produce a bubble hash that is then gently heated and pressed into a honey-like rosin.

Nugz FFHR is offered in rotating single-source genetics drawn from our rare genetics library.

7. P U R E S U N F A R M S Psf Candy Cane Pipe Light up with the jolliest smoking accessory you ever did see. With a generous bowl and long stem, this handmade candy cane-

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shaped pipe is a novel gift for the cannabisenthused, holiday-loving pal on your list.

THC hitting 23-29%. Kush Mints comes from a cross of legendary genetics, Animal Mints and Bubba Kush, giving it a unique minty profile!

8. OUEST 7Acres Jack Haze Infused Prerolls Platinum Cake - Hybrid Indica [30-36% THC] This bud has a sweet earthy vanilla flavor with a mouthful of citrusy pine upon exhale.

The aroma takes a spicier turn, with a dank citrus overtone accented by fresh vanilla and marshmallow. Triangle G13 buds have olive green nugs with amber hairs and a frosty thick coating of tiny bright white crystal trichomes.

Grandpa’s Stash - Sativa [27-33% THC]

7ACRES Jack Haze is known for its sweet citrus, crisp pine and warm spice aromatic profile.

We’ve boosted that flavour and potency by infusing the pre-roll with bubble hash to deliver a smooth, high end smoking experience.

10. SPINACH SPINACH FEELZ ™ Tropical Diesel CBG infused pre-rolls

Grandpa Stash is a savory hybrid cross of Grandpa stash X Banjo. This stimulating flower is a perfect option for enhancing mood/ energy and improving outlook. It emits an odd aroma of freshly grated cheese and tangerine zest, but the flavor is sweet and piney. After this strain’s euphoria has settled, the slow body melt begins.

Get that hanging-in-a-hammock-ocean-breezeon-your-face feeling with the rare and elusive cannabinoid combination of THC+CBG. Get ready for a happy & relaxed high like no other with SPINACH FEELZ ™ Tropical Diesel CBG infused pre-rolls.

9. T W E E D

Relax and drift away with Spinach FEELZ™ Deep Dreamz THC+CBN gummies. These delicious blueberry pomegranate gummies are ideal for a mellow and dreamy high,

Tweed Kush mints Tweed Kush Mints is a hybrid strain with high

SPINACH FEELZ ™ Deep Dreamz CBN gummy

thanks to our special blend of THC and rare cannabinoid, CBN. Perfect for consumption right before you say goodnight. Two sour-then-sweet gummies, with 10mg of THC and 5mg CBN Totals per pack. Feelz. The Way You Want.

11. BLKMKT Live Rosin All-In-One (AIO) The BLKMKT Live Rosin All-In-One (AIO) is formulated with 0.5 grams of solventless, cold cured hash live rosin. Experience rosin in its purest form, without any added fillers such as THC, terpenes or distillate. Available in Peanut Butter Mac or Pineapple P, this slim, soft touch stick is about the size of a single gram joint.

12. PURE SUNFARMS Pink Kush Pure Sunfarms Pink Kush is a holiday hit for a reason. With high THC and notes of pepper, butterscotch, coffee and earth, this beloved BC grown indica is a crowd-pleaser made for lighting up the room. Sleek, tapered pre-rolls are precision-ground for the perfect pull.

Spark a little joy at your next holiday party.

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>>>

THE 2022 BE KIND TO YOURSELF

GIFT GUIDE P H O T O G R A P H E D B Y T Y L E R B O W D I T C H

S E T D E S I G N B Y N I C O L E B I L L A R K

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SPONSORED CONTENT

>>>

STORZ & BICKEL LIGHT UP THE CANOPY BRAND After hosting a tremendous weekend in their Tuttlingen, Germany headquarters, Jürgen Bickel, an industry icon, broke down the latest in German legalization, Canopy global expansion and the enduring top quality of the Volcano broke down the latest in what sets Storz & Bickel apart, global expansion and the enduring top quality of the Volcano.

KIND: Mr. Bickel, thanks for your time and thanks for the rollicking good weekend.

Jürgen Bickel: It’s great to be able to share our home with the Canadian press and we’re glad there’s still such interest in our world-leading cannabis vaporizers.

KIND: For sure there is. After 22 years, it’s incredible how popular the Volcano still is.

JB: When we started, the main argument

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against medical cannabis was that you can not smoke your medicine, and so the Volcano took away this argument. You don’t have to smoke, you can inhale it—it’s pure and clean.

KIND: Do you miss the early days, now that you’re such a big global brand?

JB: It was only the two of us [Markus Storz] when we started and we did everything by ourselves. Financially it was very challenging, but at the very beginning, the goal was to produce 100 units per month.

Today we’re doing up to 2,000 units per day.

“We have so many new ideas we want to bring to the market!”

KIND: How do you explain your longevity?

JB: I don’t think about it very often. We have a 20 year history but I like to look to the future.

Legacy is the past but we’re still here to make nice things in the future.

KIND: I love that. No resting on your laurels.

JB: At the beginning, everything was new, everything was groundbreaking and our competition was a joint, and people knew how to smoke, but not how to vaporize. It took a lot of convincing to show how our brand works and become a trusted resource.

KIND: Do you feel proud when you see how many people in the market you personally influenced?

JB: When we started there was no online shopping and you’d buy the Volcano

in German marks, and there weren’t concentrates, edibles and all these other forms of cannabis so there’s definitely been changes, but cannabis is still the same flower from 2,000 years ago.

KIND: But you were the only vape in town for a decade and now there’s got to be 50 different companies in the space.

“Storz & Bickel has more technical development than anyone.”

KIND: Obviously Canopy is connected to the States and that can be massive for you when federal legalization happens.

JB: Competition is welcome but you don’t want to see anonymous devices that you don’t know where they come from, don’t work or certainly are dangerous, that’s not competition. That’s harmful.

JB: Canopy in the United States is very positive and I think the future of cannabis, especially in North America, will be rooted in America, so we love what Canopy is doing in terms of expansion. We want to sell our product all over the states.

KIND: Of course, but the legal stuff.

There’s vapes now coming out of Silicon Valley.

KIND: You’ve been doing this longer than almost anyone. Where do you see the industry going?

JB: Healthy competition I think benefits the consumer and creates new ideas and you can’t distinguish yourself if you don’t have competition. You can’t show what you do better. I like healthy competition because Storz & Bickel has more technical development than anyone and competition is healthy in any industry.

JB: We have so many new ideas we want to bring to the market. We still want to produce new vaporizers and we think the benchmark can get higher.

KIND: I have the Mighty+ and after I smoke it, I wonder: can vapes still improve, or do you think we’ve found perfection in the category?

KIND: So that’s for you guys, how about for the industry as a whole?

JB: There’s always room to improve.

KIND: What about the cost? You make no bones about selling a $500 product.

KIND: So where do we go, both at your company and in the category?

JB: Improve heat up time and air flow. We’re getting better at both things but I know we can get better still.

KIND: I get heat up time, but what do you mean by air flow?

JB: How much you can inhale. And I think taste is something that can be improved.

JB: Canada is a great example the German government uses in its analysis of legalization and Canopy, for us, has been a great partner. Storz & Bickel is still something we manage ourselves and our development remains in Germany but we work together and share ideas and it’s a positive, excellent relationship.

JB: Within 20 years, the cannabis industry will be legal everywhere, well established and treated as a good, decent product for grownups. In fact, I hope it doesn’t take 20 years. It should have been here already but I’m optimistic and we are seeing change.

JB: From the very beginning, we had price complaints but a good device with quality materials isn’t cheap. It’s durable. And many of our consumers use our devices several times KIND: Please tell me the maker of the a day. People complain sometimes about the Volcano smoked weed. price before using it, never afterwards.

JB: I’ve had my medical licence in Germany since 2017 and there’s a reason we’ve KIND: What have you learned about been here for 20 years and we’ll be here legalization from Canada, and of course for another 20 years making quality from your relationship with Canopy. products—we love and respect and want to nourish the plant.

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SPONSORED CONTENT

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B I NP S LFU OUE NSS SEOSDRLE D UD R GIC NOKN ST E N T

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>>> Legacy Enriched.

Powered By Passion.

Bringing to Life the Story of Cannabis.

N AT U R A L H I S T O R Y THIS IS OUR CHAPTER. When Natural History releases a new cultivar, fans know it must be special. The brand, based in Edmonton, hunts down and tests thousands of different genetics to produce some of the country’s finest strains, such as LA Kush Cake, ACDC Cookies and Tally Man. “Before releasing a cultivar, we plant around 1,200 seeds in order to find a single cut,” says Reed Myers, Chief Scientist at Natural History. “Besides testing for potent THC levels, we are looking for unique terpene profiles, plant structure, and experiences. From the beginning our team aimed to bridge the gap between the science and the culture of cannabis.”

Christian Lopez, Head Of Culture & Brands, added: “As far as I know, we were the first LP to put a terpene bar on our packaging and are always looking for ways to enrich cannabis culture.” While the majority of producers are focused on high THC potency—Natural History’s mission is to bring to life the story of cannabis through their products, offering premium flower, pre-rolls, and extracts. Part of their story includes cultivation, which is done indoors at their purpose-built facility, in tightly controlled environments. The result is the beautiful, aromatic flower found in the Natural History bags. That same full A-grade bud is also used in all their extract products.

In their quest to create the ultimate cannabis experience, the genetic heads at Natural History have partnered with Airgraft, a

revolutionary vape technology that utilizes Natural History’s Broad Spectrum extract.

Samantha Briand, Senior Marketing Manager at Airgraft, says their closed-loop vaporizers that recently launched in Ontario and Alberta, are a perfect match for Natural History’s extract. “With our proprietary battery and pods, we control the entire experience. When producers like Natural History put all this effort into curating an amazing extract, they deserve a vape technology that respects the quality,” says Briand, mentioning that their vape battery is pre-programmed to detect which type of extract a consumer is using and automatically sets itself to the optimum heating profile.

To learn more about Natural History, scan the QR Code or visit Naturalhistory.ca

In the California market, the Airgraft technology has already launched and is soaring. Consumers there are migrating to closed-loop systems due to the issues related to leakage and improper heating in 510 vapes.

“Consumers in Canada have a real appetite for a vaping experience that will preserve all the hard work of excellent cultivation and extraction from companies like Natural History,” added Briand.

At Natural History, Reed Myers says their team is always doing R&D on unique genetics for the legal market. They want to be known for their originality, and for building authentic connections within the Canadian, and international, cannabis communities.

“Our brand was influenced by the legacy culture, and we have tremendous respect for those that laid down the foundation.

Our goal now is to combine the two worlds, enriching the legacy and writing a new chapter in the cannabis story with our retail partners and consumers,” says Lopez, eyeing 2023 as a time of expansion, with dozens of select small batch cultivars set to release in the Canadian market. “Cannabis lovers are blessed to have access to quality products in this country. Our partnership with Airgraft demonstrates our commitment to making our customers happy. I believe once they try it, they’ll never be able to go back to the 510 cartridges.”

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>>> >>>

TURNING ON THE LOVE L I G H T S AT S E LVA Chef Nuit Regular Elevates Experiential Dining at Toronto’s hippest new eating club Make no mistake, Chef Nuit Regular is one of Toronto’s best chefs, with a recently awarded Michelin star to add to the countless accolades she has received building her home-cooked Thai empire across ten restaurants around the city. Currently manning the kitchen at Selva, a trendy, experiential restaurant in Toronto’s downtown core, Regular spoke to KIND about kitchen victories, family connections and why love is always her secret ingredient in every dish she prepares.

KIND: Coming into the one year anniversary of Selva, what are some things you are most proud of?

Nuit Regular: One year goes just like that, and I am so, so proud. This beautiful space has inspired my menu and pushed me outside my natural limits.

KIND: It’s quite a mash-up, getting Chef Nuit to make ceviche and tacos!

NR: The first thing I did at Selva was introduce my South American cuisine because it’s what we love to eat at home and it’s been such a pleasure to get to share that with all our guests.

KIND: The experience has been celebrated by the media and guests alike. What makes it so special?

NR: The immersive dining experience makes great food and drink, especially last year, when we couldn’t really travel, an opportunity to really leave the city without

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and you can see how to simply balance the flavours you want to achieve.

KIND: You are known for the wish for food to be art. What does that mean and how has it inspired your dish creations?

NR: Cooking is art—art we can all share— and, at Selva, we want guests to experience the full experience of the finest food and drink.

KIND: Experiences are increasingly what guests are looking for. What makes a perfect culinary evening for you?

having to go very far. I love that you can escape any situation and immerse yourself into this beautiful art with my cooking.

That’s something that you just can’t find anywhere else.

KIND: You have recently bestowed to be on the Michelin recommended list. How did that make you feel?

NR: It’s such an honour, of course. Our restaurant Pai is home-cooked style, very simple, so I wasn’t expecting to be recognized. What matters most to me, above any recognition, is simply that our guests feel welcomed and get good food, good service, and a good overall product; any recognition beyond that means, to me, that we are doing the right things.

KIND: What’s your advice for someone who wants to cook at home for the holidays?

NR: Try and hit on all the notes of flavour: sweet, sour, spicy and tart.

Flavour combinations really bring out the excitement and it doesn’t have to be that difficult—look at the papaya salad recipe

NR: Atmosphere. A great atmosphere sets your emotions, the music you hear, the lighting, the way that you’re treated. All of that combines with the food in building a wonderful night out—something we all need.

KIND: You’ve been developing some new things for your menu. Can you give us a window into these dishes?

NR: I was in PEI recently and this is one thing I love about Selva, because now I can offer up oysters, lobsters and beautiful crabs. I’m really excited about delicious seafood moving forward—talking about it makes my mouth start watering, and that’s always a good sign.

KIND: You’re always such a breath of fresh air and leading light even beyond the kitchen, simply in your approach to life. What’s your biggest wish for the universe in the new year?

NR: Everything starts with love. From love, everything grows brighter—to your family, to your neighbours, to your community— love yourself, and give love to those around you. Love is all we need.

Selva is located at 221 Richmond St. West in Toronto. For Nuit Regular’s Selva menu, please see selvatoronto.com.

PHOTOGRAPH BY LAEL NADUA

SERVES 2

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PA PAYA S A L A D | S O M T U M

INGREDIENTS ¼ green papaya (about 250 g) 3 tablespoons Thai fish sauce 2 tablespoons coconut sugar 2 tablespoons lime juice 2 tablespoons tamarind paste 3 unpeeled Thai garlic cloves (or 1 peeled regular garlic clove) 1 to 3 fresh bird’s eye chilies (adjust, according to your spice preference), stems removed

3 yard-long beans, trimmed and cut into 1-inch pieces ¼ cup unsalted roasted peanuts 9 cherry tomatoes, cut in half ¼ cup large dried shrimp 3 green cabbage wedges, sliced thick 9 fresh sawtooth coriander leaves

INSTRUCTIONS Using a peeler, peel the green papaya. Using a knife, cut off and discard the top 1 inch at the stem end. Cut the papaya in half and, using a spoon, scrape out and discard the seeds. Wash the papaya and pat dry. If you have a zigzag (julienne) peeler, use this to scrape the flesh of the papaya into shreds about 3 inches in length. Otherwise, julienne the papaya to the same length. You should have about 1 cup of prepared green papaya. Set aside.

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In a small bowl, combine the fish sauce and coconut sugar. Stir well until the sugar fully dissolves. Be patient—this will take a few minutes. Add the lime juice and tamarind paste and stir. Set aside.

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Using a stone mortar and pestle, grind the garlic to a paste.

Add the chilies and lightly bruise for a mild to medium spice.

If you prefer more spice, grind until the chilies break into small pieces.

Add the yard-long beans and pound to bruise. Add the peanuts and pound to a coarse powder. Add the tomatoes and lightly bruise. Add the fish sauce mixture and green papaya and pound to mix. Be careful not to overly bruise. Add the dried shrimp and, using a large spoon, mix well. Transfer to a large plate. Serve with cabbage wedges and sawtooth coriander.

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Excerpted from Kiin by Nuit Regular. Copyright © 2020 by Nuit Regular.

Photography copyright © 2020 by Michael Graydon and Nikole Herriott.

Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

PHOTOGRAPH BY MICHAEL GRAYDON

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SPONSORED CONTENT

E S TA B L I S H I N G T H E R E TA I L CANNABIS COUNCIL O F O N TA R I O A united front optimizing the interest of business owners of cannabis stores When cannabis legalized, there were a lot of questions and a blizzard of logistics to get licensed retail cannabis shops open on April 1, 2019. While it was a good starting point, retailers quickly began experiencing issues that needed to be addressed. As the number of licensed retailers grew from the original lottery winning 25 to the first 100 applicants—and then 200 and then 300—it became apparent that there were industry-wide concerns.

Retailers required a united voice to address policy makers, industry partners and government regulators effectively. That’s what led to the Retail Cannabis Council of Ontario (RCCO) being founded with a volunteer Board as a non-profit organization in January of 2021. All Board members currently work in Ontario’s cannabis landscape. In addition to a cannabis lawyer, the Board is comprised of eight independent retailers. RCCO represents all areas of the province and includes interests of all sizes and perspectives, from small, mom and pop stores to independently owned brands with many locations.

RCCO has a mandate to promote and advocate for independent cannabis retailers at all levels of government, and to effect positive change to help the industry reach new heights in a fair, safe, and sustainable way.

It hasn’t been a smooth ride, but nobody expected it to be. RCCO set out to create lines of communication with the Alcohol and Gaming

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Commission of Ontario (AGCO), The Ontario Cannabis Store (OCS) and Health Canada.

Recognized by these stakeholders, RCCO was given liaisons with the AGCO and OCS – which were instrumental for communication flow as serious issues arose.

While RCCO continues to work on strategies to accomplish change on behalf of independent cannabis retailers in Ontario, it was important to start cultivating community among retailers and discuss some of the acute issues.

After a busy first year setting the foundation, RCCO held its inaugural AGM. Retailers were focussed on the OCS’s data breach, and several retailers wanted to take legal action. At the AGM, RCCO was able to bring Ted Charney of Charney Law to speak. Specializing in some of Canada’s largest class action lawsuits,

“RCCO was able to create an environment where membership could engage with speakers, asking some very tough questions to Health Canada.”

3 Charney explained the foundation for the lawsuit and its substantial merits. It continues to proceed with input from several RCCO members – though, as class actions will do, it may take two to three years before it has resolution.

RCCO was also able to bring Tom Mungham, Registrar and CEO of the AGCO to offer the keynote speech to membership at the AGM. The relationship being fostered between retailers and regulators is important.

Mungham offered many insights and much understanding.

Recently, RCCO held its Fall Conference & Expo; a packed two days of workshops, panel discussions and a curated trade show with social functions from networking to an educational Learn & Burn.

RCCO was able to create an environment where membership could engage with speakers, asking some very tough questions to Health Canada, the AGCO and the OCS. President and CEO of the OCS himself, David Lobo took to the stage for a fireside chat.

The heat was, in fact, turned up and Lobo offered insight into some serious concerns – from frustrated retailers who weren’t getting

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4 fulfilled orders, to demands that the OCS put steps in place to ensure the industry doesn’t ever experience another shutdown, as it did this past August when the OCS’s parent company, Domain Logistics, experienced a cyberattack and cut off all services for 10 days, cutting off Ontario’s cannabis supply chain. Recordings of these panel discussions can be viewed on RCCOntario.com.

While RCCO can’t get all the answers as quickly as we’d like, we’re seeing more responsiveness as the community strengthens and the relationship grows. Having more opportunities to engage with both membership and stakeholders at the table enables RCCO to achieve priorities and mandates.

Looking to effect change both provincially and nationally, RCCO reached out to other provincial cannabis retail organizations.

Working with the Retail Cannabis Council of BC (RCCBC, formerly ACCRES) and the Retail Cannabis Council of Saskatchewan (RCCS, formerly Weed Pool) the Retail Cannabis Council of Canada (RCCC) was created to address national issues with the federal government and regulators.

Currently RCCO is polling the membership to see if, in conjunction with RCCBC and RCCS, Ontario stores would like to remove the vinyls from their store windows and unobscured the view into the stores as Alberta has done. Window coverings have been one of the many significant issues for cannabis retailers as it provides too great an opportu-

nity for crime inside the store. Alberta police supported the province’s cannabis retailers removing their window coverings to help curb the opportunity for robberies and saw a benefit in safety to retailers. We’re awaiting the results and look forward to choreographing a national act of civil disobedience that will promote the retail cannabis community’s safety, strength and numbers.

With numerous challenges to address, RCCO will keep the needle moving until we get to a strong and sustainable industry.

For retailers who are interested in joining RCCO, please visit RCCOntario.com. Retailers interested in joining the movement to remove window coverings should reach out to admin@rccontario. com for next steps.

1. Educational Learn & Burn; 2. Retail Cannabis Council of Ontario Board of Directors, L-R front: Treasurer Helene Vassos, Canvas Cannabis; Christian Guay, Insalata Cannabis Market; Secretary Elisa Keay, K’s Pot Shop. L-R back: Vice President Cameron Brown, Hunny Pot Cannabis; Wendy Thompson, 41 Cannabis Co; President and Chair Adam Vassos, Vassos Law; Steven Fry, Sessions Cannabis; Seth Brouwers, Welcome Cannabis. Absent, Pam Hemachandra, Herbiculture Inc.; 3. President and CEO of the Ontario Cannabis Store, David Lobo addresses the membership in a Fireside Chat at the RCCO Fall Conference + Expo October 27 & 28, 2022; 4. The Expo floor, The Green Organic Dutchman Booth; 5. At the podium presenting to the membership, L-R Landon Young, Stringer LLP & Adam Vassos (RCCO Fall Conference + Expo October 27 & 28, 2022)

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SPREAD JOY

SHARE THE LOVE Chef Jordan Wagman ties cannabis, cooking and his feelings for his father with all things cannabis and KIND

I am a chef and a cannabis user and advocate and also the head of culinary at KIND. I’m often on my soapbox encouraging cannabis companies to prioritize quality of ingredients when formulating cannabis food (edibles) and beverage CPG. We sell cannabis as medicine; quality of ingredients should matter. What are the challenges for companies? Are better ingredients cost prohibitive? Is there a lack of knowledge?

If I look at product formulation as a relay race, the first runner out of the box is someone who uses their palate for a living, for example a chef or mixologist. Once formulations are created, they should be handed off to the second runner, a food scientist.

To me, it’s logical that someone who creates food for a living and employs their knowledge of quality culinary ingredients, should be the person to create the initial formulation.

When I tried Seniorita for the first time, my dad instantly came to mind. My father was diagnosed with a brain tumour less than one year ago, and I immediately thought of Seniorita as a vehicle for him to ingest cannabis. My dad, like many patients, are looking for familiar, tasty ways to consume

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cannabis and are staying away from combustible means of consumption. The use of simple culinary ingredients is what creates the complexity and allure of Seniorita; agave syrup, jalapeno extract, lime juice, cayenne pepper and Himalayan salt collectively create a very simple and familiar flavour profile.

All of us in the cannabis space—users, budtenders, the canna curious—are all part of a community. For weed to win, we need great products our community can get behind.

Charles Bieler of Bieler Wines (Three Thieves, Shatter, Gotham Project) and Joel Gott (Joel Gott Wines) are behind award-winning wineries and entered the cannabis space with a bang. It makes sense that Seniorita would prioritize ingredients, Bieler and Gott’s first foray into cannabis. He knows quality.

My mission is to educate those who don’t currently consume cannabis, explaining the benefits of specific need states and exploring

how cannabis can positively impact their lives. After trying Seniorita, it has become a brand I talk about often and encourage my friends and family to consume. The legal industry has many great products, and in the future, there will only be more.

This is the Food & Drink issue of KIND and I believe in the story we tell, and hope you enjoyed our magazine. In less than a year my dad is back sunning himself in Florida, playing golf and doing what he deserves; enjoying his life. Cannabis has helped shrink my father’s tumor and when he returns to Canada, he will have a fridge filled with Senorita courtesy of a loving son. I hope you all find comfort in the recipes we shared, the product we spotlight and wishing you all a happy, healthy infused new year.

With love,

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