OregonLeaf_Dec2025

THE ENLIGHTENED VOICE

F RE E / L E A F M AGA Z I N E S . COM

#138 | DEC. 2025

INDEPENDENT CANNABIS JOURNALISM SINCE 2010

the EDIBLES issue DEC. 2025

CANNTHROPOLOGY THE ODD COUPLE In the months that followed, Stein and Toklas became inseparable. The two women had much in common: both were well educated, well-traveled, and came from wealthy Jewish families in California. Yet they seemed an odd mismatch: Stein was a large, confident, gregarious woman with short gray hair, while Toklas — who sported a brown “Joan of Arc” haircut — was described in one of her book’s introductions as “tiny, birdlike, and self-effacing… stunningly ugly, with a huge beak of a nose and an unabashed black mustache.”

Despite their differences, however, their affection was undeniable — so much so that, while on a trip to Normandy in 1908, Stein proposed to Toklas. From then on, they considered themselves married and were remarkably open about their love in a time when homosexual relationships were mostly kept under wraps.

DEC. 2025

BOHEMIAN RHAPSODY In September 1910, Toklas moved in with Stein, becoming not only her lover but also her housekeeper, cook, secretary, editor, and muse — managing her affairs so she could focus on her writing. ToFirst hardcover gether, they turned edition - London 1954. their two-story, museum-like home at 27 Rue de Fleurus into the Bohemian era’s most renowned artistic and literary salon — a social hub where the cultural elite (including Ernest Hemingway, F. Scott Fitzgerald, T. S. Eliot, Henry Miller, James Joyce, Pablo Picasso, Henri Matisse, and Paul Cézanne) would gather to drink, dine, converse and collaborate.

These symposia were typically catered, but on occassion Toklas would cook, and quickly earned a reputation as a maestro in the kitchen. In fact, legendary gourmet James Beard once said of her, “Alice was one of the really great cooks of all time.”

FAME & FINALITY Over the next two decades, Stein’s notoriety continued to grow throughout Paris; Toklas, however, remained relatively unknown. But that would change in 1933 with the publication of “The Autobiography of Alice B. Toklas” — a facetiously titled memoir written by Stein, but in Toklas’ voice. It became Stein’s first best seller, leading to a 1934 book tour in America and international fame for both women.

During World War I, the women delivered medical supplies to support the troops.

During World War II, they managed to evade the Nazis by hiding in the south of France and selling art to survive. Sadly, though she escaped the horrors of the Holocaust, Stein could not escape the ravages of stomach cancer; on July 27, 1946, Gertrude Stein died during surgery, leaving her common-law wife of nearly 40 years a widow.

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IT’S A COOKBOOK! Because Stein’s “marriage” to Toklas wasn’t legal, her relatives took control of the estate.

And though Stein had willed her invaluable

MOROCCAN MAJOUN Brion Gysin was a gay British writer and artist living in Paris who had known Toklas back in the salon days of the 1930s. In 1950, he reconnected with her, and she encouraged him to live with composer and author Paul Bowles in Tangier, Morocco — an “international zone” that had become a hotbed of hedonism and free expression for artists and libertines from across the globe.

Artist/author Shortly after moving there, Gysin Brion Gysin. hooked up with a painter named Mohamed Hamri. It was Hamri who allegedly introduced Gysin to smoking kif, as well as a decadent delicacy infused with kif called majoun. A pastry made from dried fruits, nuts, honey, and spices, majoun is regarded as one of history’s first Cannabis edibles (dating back to the 11th century). In early 1954, Gysin and Hamri opened a café for outlaws and expats called 1001 Nights, where they reportedly served the Cannabis confection to their counterculture clientele. And so, when Toklas reached out to request a recipe for her cookbook, Gysin — ever the provocateur — decided to have some fun with the old lady.

CARL VAN VECHTEN / ALAMY

EDIBLE PIONEER 18 ALICE B.TOKLAS leafmagazines.com

SHOP REVIEW

WHAT THE FUDGE?!?

Gysin renamed his majoun recipe “Haschich [sic] Fudge (which anyone could whip up on a rainy day)” and wrote a sensational, tongue-in-cheek introduction: “This is the food of Paradise — of Baudelaire’s ‘Artificial Paradises’ [a reference to the French poet’s essays

about his experiences on hashish and opium] … Euphoria and brilliant storms of laughter; ecstatic reveries and extension of one’s personality on several simultaneous planes are to be complacently expected.”

Listed among the ingredients was “a bunch of canibus [sic] sativa,” which Gysin noted might not be easy to come by.

“Obtaining the canibus may present certain difficulties, but the variety known as canibus sativa grows as a common weed, often unrecognized, everywhere in Europe, Asia, and parts of Africa; besides being cultivated as a crop for the manufacture of rope. In the Americas, while often discouraged, its cousin, called canibus indica, has been observed even in city window boxes.

It should be picked and dried as soon as it has gone to seed and while the plant is still green.”

He also cautioned that this fudge “should be eaten with care. Two pieces are quite sufficient.”

PUBLISHER PANIC Now, contrary to popular belief, Toklas had almost no knowledge of Cannabis or hashish. In the 2002 book “Kiss Me Again,” she admitted to author Bruce Kellner she’d never tried marijuana and that Stein had tried it only once and had disliked how it “disoriented her thinking, and that frightened her.”

Unaware of Gysin’s prank, Toklas naively included the recipe in the manuscript and sent it to her publisher. It was only after Time magazine’s cheeky review appeared in October 1954 — mere weeks before the book’s publication — that she realized what had happened.

“The late poetess Gertrude Stein… and her constant companion… Alice B. Toklas used to have gay old times together in the kitchen,” the review read. “Perhaps Alice’s most gone concoction (and also a possible clue to some of Gertrude’s less earthy lines) was her hashish fudge.”

The publishers panicked; the U.S. Congress had just recently passed the Boggs Act, establishing harsh mandatory sentences for Cannabis-related offenses. Harper’s wired the attorney general’s office to ask if publishing a Cannabis recipe was illegal. It was not, but they pulled the recipe from the American edition anyway to avoid potential liability. The U.K. edition remained intact, however, and became an overnight sensation. It was so popular, in fact, that some accused Toklas of including the hash recipe as a publicity stunt.

WE LOVE YOU, ALICE B. TOKLAS It wasn’t until the second US edition came out in 1960 that the recipe became available to Americans. That edition was also a smash hit — selling seven thousand copies in the first month and prompting two subsequent printings.

The book became a touchstone of sorts for the burgeoning counterculture – reportedly prompting

WARNER BROS. (2)

Toklas’ name became synonymous with pot brownies, despite the fact that the confection described in her cookbook bears no resemblance to a brownie.

art collection to Toklas, she couldn’t sell any of it without the trustees’ approval. As a result, 75-year-old Toklas was left broke and desperate.

In hopes of generating income, she inked a deal with Harper and Brothers in 1952 to write “The Alice B. Toklas Cookbook.” Far from an ordinary cookbook, it would be an eccentric epicurean anthology filled with anecdotes about her adventures with Stein and their famous friends, poetic descriptors, and wry humor. What’s more, most of the recipes were, according to biographer Janet Malcolm, “too elaborate or too strange to attempt.”

As her March 1953 deadline approached, Toklas realized she was falling short of her 70,000-word goal and began soliciting submissions from friends. It was one of these 80-plus “Recipes From Friends” that would soon make her work the most infamous cookbook in history.

When The Alice B. Toklas Cookbook was released in 1954, it contained what’s believed to be the first Cannabis recipe ever published in the modern age. For that, many consider its eponymous author an early icon of the marijuana movement. But the true story behind that infamous recipe — and Alice B. Toklas’ reputation as the “Mother of the Pot Brownie” — may surprise you.

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09 EDITOR’S NOTE 10 HEMP CHANGE 12 GENETICS PREVIEW 14 THE GOLDILOCKS ZONE 16 BUDTENDER PROFILE 18 SHOP REVIEW 20 HIGHLIDAY GIFTS 24 CONCENTRATE OF THE MONTH 28 STRAIN OF THE MONTH 32 GRÖN TEMPERED FOR SUCCESS 38 NACHEAUX & MARY JONES SODA 42-46 REVIEWING TOP EDIBLES 48 COOKING WITH CANNABIS 50 ELEVATE YOUR FATE 52 GLASS ART SPOTLIGHT 54 CANNTHROPOLOGY MAN RAY / WIKIMEDIA COMMONS

To Alice, With Love

DEANZ GREENZ

NACHEAUX & MARY JONES SODA

Photo of Alice B. Toklas and partner Gertrude Stein in their salon; taken by the famous artist Man Ray in 1922.

PRESENTS

FROM FRISCO TO FRANCE Originally from San Francisco, Alice Babette Toklas was the daughter of affluent Jewish merchants who had emigrated from Poland in 1865. The family moved to Seattle in 1890 but returned to the Bay Area after her mother died of cancer in 1897.

At just 19, Alice became the woman of the house — cooking and cleaning for her father, brother and uncles.

After the great earthquake and fires of 1906, Toklas met Leo and Sally Stein, art collectors who had emigrated to Europe years earlier. Enraptured by their romantic tales of Parisian life, she and her friend Harriet Levy left for France five months later. Within 24 hours of arriving in Paris, Leo introduced Toklas to his sister, modernist writer Gertrude Stein — and it was love at first sight.

HIGH EATS

Above: Making pot brownies in the 1968 film “I Love You, Alice B. Toklas.”

Right: Promotional poster for the film with Alice’s recipe featured at the top.

0invitations for Toklas to cook and read at various hippie gatherings, and even inspiring a movie: the 1968 cult classic “I Love You, Alice B. Toklas,” starring Peter Sellers. In this rom-com farce (arguably the first stoner film), Sellers plays an uptight lawyer who converts to freakdom after eating a batch of weed-laced brownies and falling for a beautiful young stoner gal. It’s because of this film that Toklas’ name became synonymous with pot brownies – despite the fact that the confection described in her book bears no resemblance to a brownie and contains no chocolate. (The first published recipe for hash brownies actually appeared in 1966’s “The Hashish Cookbook.”)

Nevertheless, by the end of the decade, Toklas had become an unlikely icon of the Cannabis-fueled counterculture. Some have even claimed that the term “toke” was derived from Toklas (it wasn’t – it comes from the Spanish verb tocar, meaning to “tap” or “hit”).

DEATH & LEGACY Sadly, Toklas didn’t get to enjoy her hippie hero status for long; on March 7, 1967, just over a year before the release of the film bearing her name, Alice B. Toklas died at the age of 89. She was buried in the same plot as her beloved Gertrude in Paris’ Père Lachaise Cemetery, with her epitaph inscribed inconspicuously on the back of Stein’s headstone.

“The Alice B. Toklas Cookbook” has since become one of the best-selling and most influential cookbooks of all time, earning Toklas a place among the culinary greats. She is also a hero of the LGBTQ+ movement – honored in her hometown of San Francisco with both a political organization (The Alice B. Toklas LGBTQ Democratic Club) and a section of Myrtle Street named after her. And yet, whether justified or not, it’s her reputation as “Mother of the Pot Brownie” for which she’ll always be most remembered.

CARL VAN VECHTEN / WIKIMEDIA COMMONS

FEATURE

TERPODACTYL MEDIA @TERPODACTYL_MEDIA

20 cannthropology

FEATURE

WIKIMEDIA COMMONS

HIGHLIDAY 16 GIFT GUIDE

GRÖN TEMPERED FOR SUCCESS 32

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PERSPECTIVE

For our podcast and more Cannabis history content visit worldofcannabis.museum/cannthropology.

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BUDTENDER OF THE MONTH

THE GOLDILOCKS ZONE

JOURNEYMAN PEACH HASH ROSIN LEMONADE

THE LEAF INDULGES IN SOME OF OREGON’S SWEETEST TREATS!

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FIRE FOLLOWER

TERPODACTYL MEDIA @TERPODACTYL_MEDIA

“... the refreshment is balanced and cognitively uplifting, and it induces feelings of euphoria and bliss.”

EAT, DRINK AND BE MERRY!

KEVEN HOPKINS

2026 GENETICS PREVIEW

COURTESY COMPOUND GENETICS

COMPOUND GENETICS ROSE GOLD PAVE

REVIEWS

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#138

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DEC. 2025

issue

E S TA B L I S H E D 2 0 1 0

T H E E N L I G H T E N E D VO I C E N O RT H W E ST LEA F / O R EG O N LEA F / M ARY LAN D LEA F / CAL I F O R N I A LEA F /

A B O U T T H E C OV E R Our cover artwork this frosty month comes from Allie Reilly, a 26-year-old artist out of Eugene, Oregon, who is a first-time contributor but longtime reader and fan of the publication.

“I’m so grateful to have brought this piece to life for this magazine!

Combining things you’re passionate about is such a great experience,” Reilly told the Leaf. “I think the concept of this piece is so fun — a great take on the Grinch — and I had a blast creating it. The comic-strip style is inspired by newspaper comics with a pop art twist.”

ILLUSTRATION BY ALLIE REILLY @ALLIEREILLY_

CONTRIBUTORS

WES ABNEY C E O & F O U N D E R wes@leafmagazines.com

WES ABNEY, FEATURES

MIKE RICKER O P E R AT I N G PA R T N E R

ANGELA-JORDAN AGUILAR, FEATURES

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BOBBY BLACK, DESIGN + FEATURES

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JACKIE BRYANT, EDITING + FEATURES

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AMANDA LOPEZ STAT E C O N T E N T D I R E C T O R amanda@leafmagazines.com MAKANI NELSON STAT E S A L E S D I R E C T O R

TOM BOWERS, FEATURES DAVID DOWNS, FEATURES REX HILSINGER, FEATURES + PHOTOS ELLEN HOLLAND, FEATURES WIND HOME, ILLUSTRATION MARK HOY, PHOTOS

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MATT JACKSON, FEATURES

BOBBY BLACK LEAF BOWL DIRECTOR & HISTORIAN

BENJAMIN NEFF, PHOTOS JAMIE OWENS, FEATURES ALLIE REILLY, ILLUSTRATION

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MICHELLE NARANJO C O PY E D I T O R michelle@leafmagazines.com

Thanks for picking up The Edibles Issue of the Leaf ! ’Tis the season for joyful giving, but we must not forget to treat ourselves this holidaze.

Edibles are the gift that keeps on giving, with hours of giggles and relaxation before restful nights. These long-term effects are especially beneficial before endurance tests like Santa photos at the mall, rushed wrapping seshes or the ever-lovely office nondenominational “can we even say Merry Christmas” party.

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Edibles are the OG party trick — and so much nicer than hitting the nog too hard.

It’s way better to be the sleepy uncle than the buzzed brother trying to convince everyone of some esoteric conspiracy theory. Take it from me, as I approach three years of sobriety from alcohol. I attribute my strength to God first and then edibles — both of which have helped me through so many difficult times. My journey through sobriety has reconnected me with the plant as a patient, and I’ve found the biggest benefits over time come from edibles and eating FECO/RSO.

SARAH SANDOVAL, SALES

When Cannabis first reemerged medically in the 1980s, it was Brownie Mary who started infusing edibles for AIDS patients and others who were terminally ill. I say “reemerged” because 100 years ago — and for much of human history — Cannabis was used medicinally. Mary’s brownies paved the way for the pot brownie stereotype but also for a form of medicine that endures to this day.

How lucky we are to have an immense variety of delicious, potent and consistent edibles. When I started the Leaf in 2010, the brownies and rice krispies came in X, XX or the dreaded XXX strength, with no idea of THC percentages. Today, we can micro- or macro-dose with drinks, gummies and candy that deliver the same experience every time.

“HOW LUCKY WE ARE TO HAVE AN IMMENSE VARIETY OF DELICIOUS, POTENT, AND CONSISTENT EDIBLES.”

TONY SIMONELLI, PHOTOS TERPODACTYL MEDIA, FEATURES + PHOTOS BRUCE & LAURIE WOLF, RECIPES

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While we might use these gummies to tune out a relative, they’re also the perfect gateway into Cannabis — making edibles the gift worth giving this year. Every adult I know over 40 has issues with sleep, pain, anxiety, seasonal depression and a general feeling of “WTF happened to my joints?”

All of these symptoms and more can be alleviated with a Cannabis-infused treat, and you never know who really needs a big dose of love and cannabinoids to truly feel the holiday spirit. You just might change their life with a gummy — I’ve seen it happen, which is why I’m so proud to share this issue with our Leaf readers — especially you!

Happy Holidaze and Merry Christmas!

@NWLEAF

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-Wes Abney

DEC. 2025

PHOTO BY DANIEL BERMAN @BERMANPHOTOS

MATT JACKSON SOCIAL MEDIA LEAD

Editor’s Note

DANIEL BERMAN, DESIGN

TOM BOWERS C H I E F O P E R AT I N G O F F I C E R

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N O RT HEAST LEA F

WHEN HEMP CHANGED THE RECIPE

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perspective

Former San Diego Magazine Managing Editor Jackie Bryant joins Leaf Nation to imagine the future of Cannabis.

Edibles have always carried a certain promise. They’re approachable, discreet and endlessly adaptable — chocolates, gummies, drinks, and more. For years, they’ve existed somewhere between medical and recreational, the wellness aisle and the candy shelf. The modern boom began after the 2018 Farm Bill, which federally legalized hemp — defined as Cannabis sativa containing no more than 0.3% delta-9 THC by dry weight.

That one policy shift opened the door to an entirely new category.

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WINNER

RUNNER-UP

She’s My Cherry Pie

Forbidden Fruit

DEC. 2025

IN THE YEARS SINCE, hemp-dearguing that unregulated hemp comrived cannabinoids like delta-8 THC, panies undermine the broader legal delta-10 and more have shown up in Cannabis industry. gummies, chews and sodas sold evConsumers are caught in the erywhere from boutique apothecaries middle. Millions have found edibles to gas stations. These weren’t the edthrough hemp-derived products, ibles found in licensed dispensaries; drawn to their variable doses, prethey were over-the-counter products dictable onset and broad availability. marketed as “hemp.” For a while, it Yet the same qualities that made looked as if the dream of nationwide them accessible — minimal overaccess to manageable, low-dose sight and easy online sales — also THC had arrived — arguments within made them inconsistent. As the rules the culture notwithstanding. tighten, some of those prod"In November Now, that future feels less ucts will likely vanish, while 2025, Congress certain. In November 2025, others may reemerge under advanced a Congress advanced a spendstricter testing and labeling spending bill ing bill that effectively rewrites standards. that effectively rewrites parts parts of the Farm Bill, capping That evolution could be of the Farm total THC at 0.4 milligrams healthy. For years, potency Bill, capping per container and banning has defined value in Cantotal THC at synthesized or non-naturalnabis, with higher THC seen 0.4 milligrams per container ly occurring cannabinoids as better. Lately, wellness and banning in hemp products. Federal culture, microdosing and a synthesized or lawmakers and regulators are more mindful consumer base non-naturally reexamining the loopholes have started to challenge occurring cannabinoids in that allowed intoxicating that logic. People want hemp products." hemp edibles to flourish. consistency and clarity over Proposals circulating in brute strength. The emerging Washington would redefine “total idea of “functional THC” aims to THC” to include THCA and other meet that expectation by designing compounds that convert to delta-9 edibles around specific effects and THC when heated, erasing the pracbalanced cannabinoid ratios. tical distinction between hemp and Still, the regulatory shift will remarijuana. If those changes hold, shape the category. The wide-open much of the hemp-derived edibles era that followed hemp legalization market could disappear. is ending. What comes next is likely a For brands that dove into hemp, smaller but more stable market — fewit’s an unsettling moment. Comer products, clearer standards and a panies built around hemp-derived renewed focus on quality over novelty.

THC are weighing whether to pull Edibles have never stopped evolving, products, reformulate or move under but this is the most uncertain chapter state Cannabis regulations. Many yet. The law that launched them is have operated in good faith within being rewritten, and the industry the ambiguity of the Farm Bill; now built on its ambiguity is learning to they’re realizing that window may adapt. Whether that results in a more be closing. Critics of the recent mature market or simply a new set of hemp wave say operators exploiting boundaries, one thing is certain: The future of edibles is still being defined. the “loophole” deserve the fallout, STORY by JACKIE BRYANT @JACQBRY for LEAF NATION

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perspective

FIRE FOLLOWER

Award-winning journalist/author and former Leafly Senior Editor David Downs’ monthly genetics intelligence dispatch.

2026 GENETICS PREVIEW AMERICA’S more than 3.3 million home growers and those abroad have a really epic lineup of flavors to chase into 2026 in their backyard gardens and garage tents.

Legalization has put more diversity at the fingertips of more growers than ever in human history.

Online seed banks, direct website sales and events — like Terpnami in San Francisco — make it easier to drop in on your particular terp wave. Here’s what we’re seeing.

ROSE GOLD PAVE PHOTO BY COMPOUND GENETICS

LANTZ PHOTO BY RIDGELINE FARMS

W H I T E T H O R N R O S E S TAY S F R E S H

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Dank, fruity Forbidden Fruit terps used to be out of fashion among connoisseurs. But just like ’90s acid-washed denim, they’re back in a big way in the winner’s circles at contests and in gardens.

You can bet that 2026 will be filled with fresh crosses of Huckleberry Hill Farms’ Whitethorn Rose. The award-winning cross of Paradise Punch and Lemon OG is appearing in more gardens as the southern Humboldt County team spreads the genetics far and wide. New public versions include Mulberry Rose.

Huckleberry Hill Farms founder John Casali gave “WTR” to a handful of elite farms — including Ridgeline Farms (see Blueberry Caviar x Whitethorn Rose) and Canna Country (see Country Rose) — and told them to make some magic with them.

“There is a winner in there,” Casali said.

LANTZ GOES GLOBAL

Ridgeline Farms’ award-winning Lantz strain (Green Lantern x Ridgeline Runtz) is no longer a closely held genetic, so expect it to gain even more momentum in 2026.

Ridgeline founder Jason Gellman released refinements of the California State Fair and California Leaf Bowl award-winning strain via the Tangled Roots seed bank.

Gellman has worked his Lantz strain to the Grape Gas strain to make the new Cookies strain Blueberry Caviar, as well as Blackberry Caviar. We expect those extremely loud “caviars” to dominate in 2026.

LEAFMAGAZINES.COM

NEWER BLINGIER ‘CANDIES’

The center of gravity in strain flavors sits over so-called “purple candy-gas” — dark, sweet, pungent varieties often descended from Gelato and Zkittlez. Global icon Compound Genetics knows what the people want. This month, they launch a new line of candy-tasting versions of their hit strain Pave (Paris OG x The Menthol).

“People love the Pave, and Compound hasn’t really done a super-candy-centered line of it,” Ruby Wagner, Compound’s marketing coordinator, said.

HASH DUMPERS

You can’t talk about 2026 trends without zeroing in on “hash dumpers,” which are flower strains that yield 5% or more of hash when washed.

Bloom Seed Co. is the biggest name to watch in the hash farming space. Their Melted Strawberries (GMO x Strawberry Guava) really lit up the Los Angeles dabbing festival Puffcon in October. With strains like Too Much Lime (Jealousy, Z, Lime and Headband), which just won second place on Nov. 9 at Masters of Rosin, it’s very much Bloom Seed Co.’s season.

DEC. 2025

MULBERRY ROSE PHOTO BY HUCKLEBERRY HILL FARMS

R E T U R N OF THE GASSY OGS

Fans of green bud — with that iconic, late-’90s, lemon-pine-fuel stank — have refreshed options in 2026.

DNA Genetics has a new RP43 (short for Richard Petty) that is “kush, kush and more kush,” Aaron Yarkoni, co-founder of DNA Genetics, said.

Yarkoni doesn’t care that rappers prefer purple candy-gas. He’s pursuing green, super-strong dope.

“We’re trying to make green weed great again,” he said. “People still love OG.” Breeder Josh D, popularizer of OG Kush, has at least four new OGs to grow based on his high-performance Josh D OG stud “The Smooch.”

Metamorpheus F2 is The Smooch x The Smooch for the most OG in 2026.

EVEN MORE DIVERSE TERPS IN 2026

“WE’RE TRYING TO MAKE GREEN WEED GREAT AGAIN. PEOPLE STILL LOVE OG.” -DNA GENETICS CO-FOUNDER DON MORRIS

COUNTRY ROSE 12 PHOTO BY BEN NEFF/ CANNA COUNTRY

Lastly, 2026 promises a new era of diversity as more home growers choose personal favorites over hype.

Commercial powerhouse Purple City Genetics supports this diversity with strains like Bubble Tea, a Terpnami-only exclusive for home growers with a really unique Z terp. Bubble Tea ((Rainbow Belts x Caribbean Cookies) x Akira) doesn’t make the cut as a cash cropper, but that’s irrelevant to a terp chaser with a six-plant garden.

“That’s the fun part of home growing nowadays,” said Auryn McCafferty, co-founder of Purple City Genetics.

PLANTZ PHOTO BY RIDGELINE FARMS

DEC. 2025 POT FARMER’S ALMANAC Here’s what North America is doing in the garden this month: Finish trimming. Static sift your kief. Make hash. Press rosin. Bake edibles. Purchase seeds. Cover crop. Test soil for deficiencies. Cold Full Moon is Dec. 4.

STORY by DAVID DOWNS @DAVIDDOWNS for LEAF NATION See more photos at LeafMagazines.com

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perspective

Getting a Cannabis infusion to feel just right depends on a number of factors

LEAFMAGAZINES.COM

THE GOLDILOCKS ZONE FOR EDIBLES Many Cannabis newcomers who have an aversion to smoking are eager to try edibles instead.

But, as any seasoned stoner can tell you, the potency and duration of edibles can be wildly unpredictable; there are endless stories of people trying Cannabis infusions and getting uncomfortably high.

I’ve been there more than a few times myself, and the solution to achieving optimal stoniness is, unfortunately, not as simple as counting the milligrams of THC that are ingested.

DEC. 2025

UNPACKING how edibles work is like unraveling a box of cords. When it comes to eating or drinking weed products, it is essential to understand that the way edibles are made is not standardized — and neither are their effects from person to person or even day to day. Cannabis edibles can be a potent medicine that helps ease our mental state and relieve tension in our bodies, but dialing in on the correct dose involves research and practice.

The onset and duration of a high with edibles is also in flux due to how our bodies metabolize cannabinoids.

Drinks and tinctures can be absorbed by the mucus membranes in our mouths, which makes the effects come on quicker because they bypass the digestive process. Nanotechnology, which manipulates materials at a microscopic scale, is also being used to create Cannabis edibles that result in quicker onset times. This process wraps cannabinoids in layers of water and fats to make them more readily absorbed or bioavailable.

CARRIER INGREDIENTS AND NANOTECHNOLOGY

Cannabis is lipophilic, which means it dissolves in fat (lipids), and hydrophobic, a word that describes substances that do not mix with water. Raw Cannabis doesn’t have the same psychoactive effects as when it’s heated through decarboxylation.

This scientific process converts the cannabinoids into the active forms that we know best, such as THC and CBD. In creating edibles, Cannabis flowers or leaves are heated and then combined with a carrier — such as oils, butter, glycerin, gelatin or alcohol — to increase the absorption of cannabinoids. Combining cannabinoids with fat makes them easier to absorb and increases the intensity of their effects.

“The best fat to infuse depends on the person,” Vanessa Lavorato, an edibles expert and author of “How to Eat Weed and Have a Good Time,” said.

“Everybody has a different metabolism, allergies, tolerances, etc. A lot of people love MCT oil.”

THE SPECTRUM

Looking beyond which ingredients manufacturers use to activate the cannabinoids within edibles, how potent a gummy, cookie or THC drink might be involves consideration of the type of Cannabis that’s going into the infused product. Cannabis contains many cannabinoids, but it also has other biologically relevant substances such as terpenes, which contribute to the plant’s aromas, flavors and effects. Products that contain all of the components present in Cannabis and do not isolate them down to one element, such as THC, are known as “full spectrum.”

Edibles can be crafted with plant material (leaves and flowers). But because working with this plant material as a base can result in a weedy herbaceous taste that many people do not find appealing, edibles made with Cannabis concentrates — such as distillate, rosin or ice water hash — are more prevalent in the consumer marketplace.

“The effects of an edible on “Concentrates make the human body are different edibles easy,” Lavorato for each individual,” Cannabis said. “The hash maker did cultivation expert Ed Rosenthal the work of removing the wrote on his blog. “It depends resin from the plant, then on several factors, including either decarb first or directly weight, experience, hydration, whisk the concentrate into recent food intake, and overall a warm fat.” liver condition.”

Lavorato’s book includes Our individual physiques a list of concentrates, “The cookbook and diets are a big piece of outlining which are already focuses on flower the puzzle in understanding decarboxylated and exbecause that is how edibles might work. plaining how to do so for the ones that are not. what most people Research shows that those who are on high-fat diets like keto “The cookbook focuses have access or paleo may feel the effects of on flower because that is to, and it helps Cannabis more, and that these what most people have to understand types of diets can be helpful access to, and it helps to dosing to start for people with digestive understand dosing to start issues, such as irritable bowel with a lower potency inwith a lower put,” Lavorato said. “I like potency input,” syndrome, because of the ways the diets affect endocanto give people options so Lavorato said. nabinoid receptors within our everybody feels included.”

“I like to give gut.

To create consistent people options so What you’ve eaten before products and completely remove the herbal taste of everybody feels enjoying a Cannabis-infused beverage or snack also affects weed, many edible comincluded.” how strongly an edible feels. panies develop products Cannabis infusions tend to have a more with distillate. Distillate is a purified substantial effect on an empty stomach Cannabis concentrate that removes compared to after a full meal. additional chemical elements of the Finally, there are unicorns among us.

Cannabis plant, focusing solely on Some people seem immune to edione selected cannabinoid, such as bles’ effects, regardless of how many THC or CBD. milligrams they consume. One theory I have found that when a gummy explaining this phenomenon involves incontains hash rather than distillate, dividual metabolic differences. It suggests it doesn’t matter if both contain the that these individuals may have higher same milligrams of THC; the hash levels of the metabolic enzyme CYP2C9. edibles are more potent. This is The idea is that those who have more likely because hash is a full-spectrum of the enzyme break down THC faster, product. Cannabinoid scientists, which means that they don’t feel the most prominently the late Raphael effects of Cannabis when it’s ingested.

Mechoulam, explain that the compounds in Cannabis tend to work EASE INTO IT more effectively together than when For me, edibles provide a hard reset, they are isolated. This phenomenon is as if everything has been powered down, known as the “entourage effect.” allowing me to disengage from negative thought patterns. Almost all types of THE RECEPTORS Cannabis will make me more introspecUnderstanding how Cannabis tive, creative and alert, and edibles are works begins at the cellular level. The no different from smoking Cannabis for plant interacts with receptors found in me in that regard. What I do experience almost every organ in our bodies via after taking edibles, however, is a deep the endocannabinoid system. Endonight’s rest, likely because they help me cannabinoids are the chemical comstay asleep during the night. pounds we produce internally, and I used to be the type of person who phytocannabinoids are those derived could tolerate extremely high doses of from plants. Both types of cannabiedibles. For a few years, I ingested Cannoids bind to chemical receptors to nabis edibles almost every day. help keep systems in our bodies — These days, my Cannabis consumption like our nervous and digestive systems habits have slowed down, but I still really — in balance. value the freeing feelings that an edible When we ingest Cannabis, it is mecan bring on both in terms of my psyche tabolized by the liver before it enters and my physical body. the bloodstream. It also transforms While the process of finding the right its chemical makeup into 11-hydose is always bound to involve a bit of droxy-THC, which is more potent than trial and error, the key is to start with a the delta-9 THC that is created when small amount and scale up.

Cannabis is inhaled.

STORY by ELLEN HOLLAND @HOLLANDBUDS for LEAF NATION

27

reasons to have

holiday cheer

Whether you’re trimming the tree or needing a break from it...

27 full-gram prerolls 9 Indica 9 Sativa 9 Hybrid,

all sealed for long-lasting holiday freshness.

Includes matches. Includes cheer.

For use only by adults 21 and older. Keep out of reach of children. Do not operate a vehicle or machinery under the influence of this drug.

profile

KEVEN HOPKINS OREGON LEAF BUDTENDER OF THE MONTH

KEVEN HOPKINS is a store manager and budtender employed at Skunk Rx, a recreational dispensary located in Grants Pass. A longtime consumer of Cannabis, he grew up in Utah, where he saw the impact of prohibition and the War on Drugs very early on in his life. He was adopted by a family in Oregon at age 13, moved to the PNW and eventually joined the Army at age 21.

Secondary to discharge from the military, Keven was prescribed a legion of medications to help support his medical symptoms.

LEAFMAGAZINES.COM

16

“I like flower over anything else, just because it’s full spectrum. I feel like it’s a lot easier to control my intake when smoking flower compared to dabs or cartridges,” he said.

While not the heaviest edible user, he finds CBN focused products effective for nighttime usage and sleep support.

In relation to strain selection, he has a special affinity for anything with Girl Scout Cookies in the lineage. Keven identifies Mac 1 as one of his favored selections that he could consume every day of the week, as well as Cap’n Crunch, a newer cross of Chimera and Cap Junky grown by Highly Cultivated, which has been one of his most purchased cultivars over the last year.

Outside of the Cannabis industry, Keven enjoys watching WWE wrestling and collecting Pokemon.

“I collect the cards, I work with the local card shop here in Rogue River to do PSA submissions and I play Pokemon Go with the community here at least twice a month.” He SKUNK RX explained, “It’s one of the only 8979 ROGUE RIVER HWY, spaces in the community where I GRANTS PASS, OR see every walk of life be able to (541) 299-0599 get together.” @SKUNKRX6.0 He also fancies travel and 7 A.M. - 9:45 P.M. attending live music concerts, including a recent Subtronics MON.-SAT. show he attended with his 9 A.M. - 9 P.M. partner in Reno, Nevada.

SUN. When asked what he would want Leaf readers to know, Keven stated, “Don’t be afraid to ask questions, and don’t settle. There’s so many good shops and there’s so much good weed in the state, there’s no reason to not have a good experience.”

Just talking with Keven, it’s apparent that he puts an extraordinary effort into providing the very best experience possible for his customers at Skunk Rx, a huge credit to his passion for Cannabis as a medicine.

“It is really cool for a (client) to tell you how much they’re hating life, dealing with pain pills, this, that and the other. And then the next week they’re coming in, standing up straight and telling you how helpful you were,” he noted with a lighthearted chuckle. “I also just really love to get stoned, which helps.”

“I LIKE FLOWER OVER ANYTHING ELSE, JUST BECAUSE IT’S FULL SPECTRUM. I FEEL LIKE IT’S A LOT EASIER TO CONTROL MY INTAKE WHEN SMOKING FLOWER COMPARED TO DABS OR CARTRIDGES.” BUT AFTER just a couple of years, he realized he wasn’t happy with the pharmaceuticals he was on and decided to go a different route, obtaining his medical card and starting to cultivate his own home grow.

In 2015, Keven was offered his first Cannabis industry job creating prerolls for a wholesale company, and by 2016, he had moved on to budtending.

“My (current) title is store manager, but I feel stores manage a lot better if the managers are budtending, too,” Keven explained.

DEC. 2025

“I’m usually out there at least 2 1/2 to three days a week.”

While working with patrons, Keven asks how they are hoping to use prospective products, if they have any specific ailments they are trying to address and what kind of flavors they are into. He finds that those three questions help him provide more tailored recommendations.

As far as personal preferences go, Keven says he is mostly a flower smoker.

STORY by JAMIE OWENS @PNW_CHRONIC710 for @OREGONLEAF | PHOTO by TONY SIMONELLI @SIMONELLITONY

LIVE ROSIN BUBBLE HASH DRY SIFT CARTRIDGES

@NORTHWESTOILTECH @NORTHWESTSOILTECH

shop review

DEANZ GREENZ

DEANZGREENZ.SHOP @DEANZGREENZ420 (971) 255-0758

DEANZGREENZ

LEAFMAGAZINES.COM

18

10415 NE SANDY BLVD., PORTLAND, OR

DEC. 2025

Walking into the Deanz Greenz Sandy Boulevard location is like stepping into a warm and welcoming barn where shelves shine, space stretches wide and staff greet you like old friends. Owner Dean Brundidge always had that vision and built the shop around a deeply Oregonian “barn country theme.” The moment you cross through the spacious lobby and onto the floor, you “feel relaxed,” just as Brundidge intended. People wander the roomy layout under bright skylights, often expressing “surprise at how big it is,” Garret Tupper, the chief logistics officer, shared.

THESE ROOTS RUN RUSTIC. Brundidge began as an Oregon Medical Marijuana Program grower back before adult use was passed. What started with simply “too much stuff” turned into a budding business. His first shop? “Smaller than this room right here,” he said from the comfort of the current employee lounge. From that tight little start, they hustled through two other locations, eventually planting ground and remodeling the spacious Sandy Boulevard location we see today. Like the shop’s warm wooden interior, the name came together naturally. Brundidge laughed that someone suggested “Dean’s Greens” with a Z on the end, and it “sounded good” to him.

That tiny sprout transformed into a 30-plus-person team and remarkable retention for a rotation-heavy industry. Tupper shared that he’s been there for nine years, with several other employees touting similar tenure. Everyone

came up through the ranks, which might explain the easy camaraderie caught behind the counter. “Good employees, you gotta keep ’em. You gotta pay ’em what they’re worth,” Brundidge said.

Inside, the ambiance is friendly, familiar and full of easy laughter. Regulars drift in from the block, but also from the nearby airport: Texas, Georgia and even Spain. Out-of-state folks tend to tip like they’ve discovered, as Tupper described it, a “hidden treasure” (and they may have). The folks traveling are “usually the biggest tippers because they’re just so surprised at the prices,” Tupper explained.

The loyalty program draws locals and regular travelers alike, with “25% off the first time they sign up,” Tupper said. Each day of the week, you can catch a bargain (and every morning/night at happy hours). But on Fridays, the place pulses with customers flocking

“G O O D E M P L O Y E E S , Y O U G O T T A K E E P ’ E M . Y O U G O T TA PAY ’ E M W H A T T H E Y ’ R E W O R T H .”

to deals, like 25% off accessories and 30% off Urban Canna and Trichome Farms. The energy never feels hectic, thanks to the organized layout and extra space.

Like any successful shop, it’s not all about the sales.

Community and compassion rank high here. When a customer’s wife had cancer, the team and a distribution partner rallied, donating RSO for “about six months,” Tupper said. The team also runs an annual community neighborhood cleanup and keeps their Foster block (near another one of their locations) tidy and tended year after year.

Pivoting to products, shelves span from bargain buys to boutique buds. Grön gummies (also known as “Pearls”) shine as the star item, with Tupper calling them “the most popular edible we have,” especially among seniors. For those looking to light up for less, $15 prepacked half-ounces and shake fly out the door.

The philosophy is clear: accessible Cannabis for every person and pay grade.

Looking forward, Brundidge explained that expansion dreams drift in and out, should a Beaverton opportunity emerge. But he’s “satisfied with three stores and keeping it small.” In the meantime, you can check out all three locations on Sandy, Division and Foster in Portland for the same warm atmosphere and service Deanz Greenz has been dishing out since 2015.

STORY & PHOTOS by TERPODACTYL MEDIA @TERPODACTYL_MEDIA/OREGON LEAF @OREGONLEAF See more photos at LeafMagazines.com

2025

THE EDIBLES ISSUE

HIGHLIDAY GIFTGUIDE Want to find the perfect item for your special someone, even if that someone is you?

The Leaf staff filled out their holiday wish lists with a few of their favorite items to help you deck the halls.

HEADSTASH TACO PLATE ROLLING TRAY

leafmagazines.com

STOCKING STUFFERS // under $100

20

HAROLD LUDEMAN CHILLUMS

Here’s an easy stocking stuffer that lets the recipient fill their favorite cones and prerolls. This rolling tray looks just like a plate of tacos with the trimmings, and it has a magnetic cover that makes the whole thing look like a styrofoam to-go box.

It fits right in your bag for taking to the sesh.

Everyone should learn how to smoke out of a chillum.

They’re fun and easy to keep in your pocket, and they keep strangers' lips off your glass. Harold Ludeman, maker of some visually captivating glass, has a whole selection of killer chillums on his website ready to ship to your door.

HEADSPACEMARKET.COM | $9

HAROLDLUDEMAN.COM | $37

ALM NO NO I'M NOT STONED T-SHIRT

Los Angeles-based designer and artist Tetsuzo Okubo’s brand A LOVE MOVEMENT spreads happiness through fashion. Using recycled cashmere, military materials and eco-friendly cotton, ALM creates statement pieces for your wardrobe.

This shirt, which tells the world you’re not stoned, can be seen in person at their Roommate store in L.A. ALM-LA.COM | $48

HEMPER THEME BOXES

This is a great way to grab something fun for your smoking buddy. There are over 55 different box themes to choose from, so it won’t be hard to find something they’ll like. Each box comes with a curated selection of accessories to go along with the statement smoking piece.

EDIE PARKER FRESH SESH GIFT KIT

Edie Parker puts out smoking accessories synonymous with style, grace and a cute-butclassy feminine flair. The Fresh Sesh Gift Kit offers an affordable starter for the sweetie on your list. It includes an Edie Stripe Gum Lighter, a metal One Hitter, a Marker Doob Tube and a silicone ashtray. Check out their website to see all the glamorous, high-end pieces.

EDIE-PARKER.COM | $35

OOZE PEEL BANANA BATTERY

HEMPER.CO | $100

NOTHING PERSONAL SUPER STASH BROS: STASHBOX

It doesn’t matter if you’re hiding your stash from a roommate or a landlord or just keeping your space tidy, everybody needs a good stash spot for their weed. This clever piece by Nothing Personal hides your stuff inside a stack of fake video game and DVD boxes with copyright-exempt titles.

It’s time to give your “Pendall Jenner” a glow-up with Ooze’s golden banana battery for your 510 cartridges. Choose from five heat settings, a range of 2.2 to 4.2 volts and six unit colors. We also recommend adding on the spacious smell-proof traveler’s pouch for an additional $18.

OOZELIFE.COM $16

THENOTHINGPERSONALSHOP.COM | $85

DEC. 2025

REVIEWS by LEAF NATION STAFF @LEAFMAGAZINES | PHOTOS courtesy

HIGHLIDAY GIFTGUIDE

2025

THE EDIBLES ISSUE

CONTINUED FROM PREVIOUS PAGE

smokin' gifts // under $350

MANTELPIECE THE VASE

IROBUD JOINT ROLLING ROBOT

“A timeless vase and a discreet bong all in one” — that’s the way Mantelpiece describes this chic gift that hides right in plain sight.

The circular vase section slides right over the bong portion and fits together like a pair of fighting Japanese robots.

The company is also releasing an emerald green version.

It’s the age of robots, and like some mechanical spider, iRobud spins a joint around a core of your own ground flower. It can roll a jay in 30 seconds, about the same time it takes a Keurig to make your coffee.Choose your size and density right from the app. IROBUD.COM | $499

YOURMANTELPIECE.COM $300

@TERPODACTYL_MEDIA

ZEUS ARSENAL ARC GT4

leafmagazines.com

RYAN FITT GLASS PIVOT PILLAR

DR. DABBER GHOST²

A glow-up for Dr. Dabber’s 2013 flagship product, the Ghost² is designed for the perfect portable dab. About the size of a Geek Bar, this unit has five temperature settings, provides around 20 cycles when fully charged and uses the same dynamic heating modes as their larger Switch² device. Plus, it’s a nice price for such a dynamic device.

DRDABBER.COM | $119.95

DEC. 2025

Premiering at Puffcon, glass artist Ryan Fitt’s latest addition is a must-have attachment for your Puffco Pivot.

The Pillar uses Fitt’s metal locking ring to transform your pocket device into a full-sized bubbler. With an inline perc rubber base and a carb, the Pillar creates a new experience for home use.

PHOTOS BY 2LOUD SMOKES

22

nice list vip s // over $500

Vaporizing flower is the best way to truly taste the terpenes and keep your lungs happy. Zeus Arsenal’s new model includes nine preset temperatures, allowing you to get the most out of your flower. This device makes it easy to vaporize on the go while still having the same comfortable experience you do at home. Also available in Gold. ZEUSARSENAL.COM

POWER PAT BUBBLE CAP

One of the most popular carb caps of the hash community, the telltale shape and incredible function have become signifiers for someone investing in their glass collection. We asked the best way to secure a cap, and Power Pat told the Leaf that people can “message me to see if they’re on the naughty or nice list.” @_POWERPAT | PRICING UPON REQUEST

GOOD ART THE DOOBIE BROTHER V2 ROACH CLIP

RYANFITT.COM

When your grandparents used to use that chip-bagstyle clip on their joints, did they ever imagine we’d be puffing hash donuts with sterling silver in the future? Crafted by hand in Los Angeles, Good Art’s roach clip looks amazing as a chain or a bracelet, and it can be customized with one of three styles. GOODART.COM

$200

$635

$310

REVIEWS by LEAF NATION STAFF @LEAFMAGAZINES | PHOTOS courtesy

Exclusions Apply. Specials subject to change. While supplies last. All sales final.

Do not operate a vehicle or machinery under the influence of this drug. For use only by adults 21 and older. Keep out of reach of children.

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DO NOT OPERATE A VEHICLE OR MACHINERY UNDER THE INFLUENCE OF THIS DRUG. FOR USE ONLY BY ADULTS TWENTY-ONE YEARS OF AGE AND OLDER. KEEP OUT OF THE REACH OF CHILDREN.

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concentrate of the month

“... if gas is what you seek, Grease Fire is a nostril-flaring bucket burner that simply cannot be contained.”

24

FOCUS NORTH GARDENS

GREASE FIRE

leafmagazines.com

LIVE HASH ROSIN

The other half of the equation is Gassy Taffy.

Known for its strikingly strong fuel smell, it combines GB6, a phenotype of Gorilla Breath hunted

by Lokey, with Hylife. Together with Grease Bucket, the two produce what Pure Melt described in an Instagram post as “super intense gas with the slightest hint of sweetness inside those overwhelming gas fumes.” Having absolutely flown through this jar, I can say that’s a damn accurate assessment.

Officially described as having unreal terps, the #6 Pure Melt selected produces some outstanding rosin, if for no other reason than the way it fills up a whole room with the smell.

Colby Wise at Focus North told the Leaf he had heard great things about this strain, so he snagged the cut from Pure Melt. “It reminds me a lot of the Sherb Cocktail but washes better,” he added.

This round clocked in at an impressive 10.5% terpene content, and it shows. When you crack the lid, heads will start to look around as people try to figure out what that intense, gassy smell is.

There is a touch of delicious sweetness laced with the odor of high octane. Fair warning, more than just for gas heads, Grease Fire is easy to dab over and over again, so watch yourself before you find there’s nothing left for the next sesh.

FOCUSNORTHGARDENS.COM | @FOCUSNORTHGARDENS LINEAGE: (GREASE BUCKET 11 (PLUMBER’S CUT) X GASSY TAFFY) #6 BY FOCUS NORTH

There’s been some super impressive work coming out of Focus North Gardens in Eugene.

Already known for its living soil flower and flavorful rosin, the new batches of Bubba Sky OG, Candy Mike and haze-forward Captain’s Quarters have all proven to be solid choices for a discerning dabber.

But if gas is what you seek, Grease Fire is a nostrilflaring bucket burner that simply cannot be contained.

TODAY’S GREASE FIRE is a cut-only strain selected by Pure Melt and bred by Symbiotic Genetics and Lokey Farms. In 2024, Lokey and Symbiotic dropped Grease Fire as part of their collaborative Gassy Taffy line. Amazing as both flower and rosin, Symbiotic called it some of the best genetics they’d worked with to date.

One half of this bold cultivar is made up of pheno #11 of Symbiotic’s Grease Bucket, a GMO x Banana Punch #9. Dubbed the Plumber’s Cut by Pure Melt, they wrote to tell us #11 began from Symbiotic seeds they popped, and then the seedlings were gifted to a plumber who grew them to 14 feet tall. Forced to cut them down, Pure Melt agreed to flower out a few cuts of his favorite one. With banana-heavy flavor and GMO yields, this stellar find was named in homage to the man who started it all.

DEC. 2025

REVIEW by MATT JACKSON @ACTIONMATTJACKSON | PHOTO by TERPODACTYL MEDIA @TERPODACTYL_MEDIA

2 GRAM ALL-IN-ONE VAPE

strain of the month

COLD CANDY IS A CROSS OF LAVA CAKE × LEMON ZERBERT CULTIVATED BY SURFR CANNA CO. (ALSO KNOWN AS SURFR SELECT) AND SELECTED IN HOUSE BY THE BREEDING BRANCH SURFR SEEDS. THIS SMALL-BATCH BUD IS GROWN IN ORGANIC LIVING SOIL ALONG THE HOOD RIVER IN A TIER 1 INDOOR FACILITY WITH 84 FLOWERING LIGHTS ACROSS FOUR ROOMS.

OWNER AND GROWER Michael Reed is riding the waves of Oregon’s rec market and anyone acquainted with these rocky waters knows consistency and quickness are key. In this regard, the cultivar carries SURFR smoothly to shore. Reed says that Cold Candy is a, “fast-finishing cultivar and is done at eight weeks on the dot. It handles a lot of light easily, absolutely cakes on the trichomes and loves to show some purples and maroons late into flower.”

With its thick blanket of trichome coverage, robust, rounded nug structure, and confetti of colors (khaki greens, greys, and hidden flares of grape and mulberry purple), it stands out in shelfappeal.

The tacky first crunch of the nug cracking open reveals a nose nestled in mineral, leather and petrol. A quick peek of peppered steak slips through but quickly melts away to reveal something we thought was purely a placebo effect at first. In what comes through as more of a sensation than a scent, there’s a tangible “cold” to this nose. It’s fresh and stimulates the senses in a way different from typical aromas — much like menthol — but without any hint of mint or lingering essence.

That effect carries through inhalation, igniting a deeply felt hit in the lungs that only reinforces the ride. Speaking of rides: buckle up and bring your shades.

Cold Candy will hit you in the eyes first — like a mad Muhammad Ali on a Monday morning — filling the scene with a warm bokeh blur that feels like flying through a crisp mist.

leafmagazines.com

28

dec. 2025

COLD

“In what comes through as more of a sensation than a scent, there’s a tangible “cold” to this nose. It’s fresh and stimulates the senses in a way different from typical aromas — much like menthol — but without any hint of mint or lingering essence.”

C U LT I V AT E D B Y

SURFR CANNA CO. SURFRSEEDS.SURF @SURFRCANNACO

CANDY

REVIEW & PHOTO by TERPODACTYL MEDIA @TERPODACTYL_MEDIA

TrueCareFarms

TrueCareFarms.com

For use only by adults 21 and older. Keep out of reach of children.

Do not drive a motor vehicle while under the influence of marijuana.

For use only by adults 21 and older. Keep out of reach of children.

Do not drive a motor vehicle while under the influence of marijuana.

YAMBAJUNK.COM @YAMBA. JUNK

Even as the industry evolves, we remain consistent in our drive to create a world where everyone can SMOKE LIKE WIZ

Share the Joy

For use only by adults 21 and older. Keep out of reach of children.

Do not drive a motor vehicle while under the influence of marijuana.

For use only by adults 21 and older. Keep out of reach of children.

Do not drive a motor vehicle while under the influence of marijuana.

THE EDIBLES ISSUE

TEMPERED FOR SUCCESS

leafmagazines.com

32

How Grön found its sweet spot STORY & PHOTOS by TERPODACTYL MEDIA @TERPODACTYL_MEDIA @OREGONLEAF

DEC. 2025

-GRÖN CEO & FOUNDER CHRISTINE APPLE

Apple is a name that evokes sweetness, and Christine Apple — founder and CEO of Grön (pronounced Groon) — has been cultivating a similar reputation with patience and persistence for the past decade. What began as a humble, unplanned plant passion in her home has blossomed into a beloved Oregon edible brand and a sensation spanning eight states and Canada. > > C O N T I N U E S N E X T PA G E

THE EDIBLES ISSUE

CONTINUED FROM PREVIOUS PAGE

Tempered for Success How Grön Found Its Sweet Spot We visited Grön’s Portland headquarters and production facilities to hear about CEO and founder Christine Apple’s journey — from basement beginnings as a hungry architect and underground chocolatier to pioneering the first Fair Trade Certified Cannabis chocolate. Today, the brand is celebrating 10 years in business, has grown to employ 291 people and proudly produces an assortment of sweets (in addition to smooth signature chocolates). Grön has spent a decade designing delicacies and dosages for consumers of every level, from juicy, medicated Pearls to crunchy, candy-coated chocolate Pips.

LEAF: AS A FOURTH-GENERATION TEXAN, WHAT BROUGHT

34

YOU TO OREGON IN 1999?

Apple: I came for a job after graduating from architecture school in Texas. Architects didn’t make much money, and Portland was the only city I could afford after interviewing in San Francisco, Portland and Seattle. I made $13 an hour as an architect with a master’s degree and rented a small apartment in Northwest Portland.

TEXAS IS A VERY DIFFERENT SOCIAL SCENE! HOW DID YOU STUMBLE INTO THE OREGON CANNABIS COMMUNITY?

After a divorce, I was working at the architecture firm and started dating someone in the Cannabis industry.

At 39, I had never touched or seen a plant, but I fell in love with it and began growing in my basement thanks to a medical card.

I cried when I cut my first crop. I wasn’t into inhalation, so I explored other ways to use the plant to replace alcohol.

leafmagazines.com

WHAT INSPIRED YOUR DIVE INTO CHOCOLATE?

I loved food, was creative at heart and saw an opportunity. During the medical days around 2013 and 2014, I experimented with canna-butter and everything else on the market. Once RSO became available, dark chocolate became the vehicle where the flavor could be masked with coffee and salt.

WAS THE JOURNEY ALWAYS AS SMOOTH AS YOUR CHOCOLATE?

We made plenty of mistakes. We heavily pursued CBD in 2017, thinking that was the industry direction, and nearly lost the business when federal regulations shifted and the CBD market destabilized.

Looking back, one major moment came in 2014 when adult use passed in Oregon, and medical producers were suddenly allowed to bring 30-milligram edibles to retail. That announcement created a full race to market. We had one month to produce, test, package and deliver the product.

We made 60,000 small chocolates. No one else managed to do it. That success allowed us to reinvest the revenue, and we’ve stayed scrappy, lean and agile ever since.

LET’S TALK ABOUT THE BRAND NAME AND ITS SUCCESS, DESPITE A DECADE OF MISPRONUNCIATIONS!

YOUR ARCHITECTURAL BACKGROUND MUST PROVIDE STRONG PLANNING SKILLS. WAS THE BRAND YOUR PLAN FROM THE BEGINNING?

The brand began without a business plan and was driven entirely by love. I tried quitting a few times since I had another baby and was still working as an architect. This was my secret job, and I worried about being outed in that era — afraid my daughter’s friends wouldn’t be allowed at the house. I made products at night in the basement.

DEC. 2025

“Grön” means “green” in Swedish. After studying architecture in Texas, I spent a year in Copenhagen, and the word always stayed with me. Back in 2014, I had to submit a chocolate bar for testing and was told it needed a name.

I brainstormed on a whiteboard in my bedroom, looking for something meaningful. Many premium chocolate brands use European words that are hard to pronounce, so I leaned into that tradition. The name simply means “green,” tied to sustainability and the plant. People mispronounce it constantly, but that has become part of the charm.

“Oregon is where we test products and strategies because the consumer base is highly educated.”

-Grön CEO & founder Christine Apple

EATGRON.COM @EATGRON

IT’S NO SECRET THAT OREGONIANS LOVE HYPER-LOCAL, ETHICALLY SOURCED PRODUCTS. WHAT

HOW WOULD YOU SAY THE OREGON MARKET DIFFERS FROM THOSE IN OTHER

COURTESY

STATES AND CANADA?

My heart belongs here. Oregon is our legacy market, our anchor and still our most successful state.

Despite the challenges many brands face here, Oregon has been good to us. Growing up as a brand in Oregon gives us a competitive edge.

We had to be scrappy and fight hard, and that prepared us for every other state. Oregon is where we test products and strategies because the consumer base is highly educated.

Jacobsen sea salt from the Oregon Coast tops all our chocolate bars. Our chocolate is Fair Trade certified, and we were the first Cannabis company to achieve that. Cacao is a dwindling resource, and Fair Trade Certified supports ethical labor practices. We absorb the higher ingredient costs because quality matters. We use organic ingredients, natural flavors and colors, and partner with True Terpenes in Portland for custom flavor and terpene blends. Sugar is sourced locally — across eight states and Canada.

ANY DREAMS OF A WILLY WONKA-STYLE FACILITY WHERE RETAIL AND PRODUCTION COLLIDE?

We tried that during our CBD era. We had a cafe, tours and a storefront, and it was wonderful. But current regulations make it impractical. A retail space is still a dream, but not our focus. Our strength is doing one thing well and staying committed to that.

COURTESY

COURTESY

MAKES YOUR EDIBLES SUCH AN OREGON STAPLE?

STORY & PHOTOS by TERPODACTYL MEDIA @TERPODACTYL_MEDIA/OREGON LEAF @OREGONLEAF See more photos at LeafMagazines.com

high eats

Nacheaux & Mary Jones Soda

38 Nacheaux is a Portlandbased mobile food cart specializing in creative, outside-the-box iterations of conventional cuisine, bending the boundaries in categories like burgers, BBQ and desserts. An approachable truck known for its signature teal coloring and unicorn mascot, the food has all the elevation and attention to detail of fine dining but with the accessibility and informality

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of a street vendor.

NACHEAUXPDX.COM @NACHEAUXPDX

DEC. 2025

MARYJONESCANNABIS.COM @MARYJONESBRAND

BAC ON B B Q SM ASH BURGE R PAI R ED WITH M AR Y JONE S 100M G S ODA

CL OU D CR EA M FL IG HT

Nacheaux, we primed our palates with ANTHONY BROWN, co-owner a can of 100-milligram Mary Jones of Nacheaux along with his wife Orange Cream Soda.

Stephanie, is a familiar face around Featuring a familiar tangy orange the city, popping up at Pride Fest, flavor with a smooth vanilla finish, Comic-Con and events and games at the taste is reminiscent of an orange the Moda Center; he’s even pulled up creamsicle with a slight herbal accent at Leaf Bowl, Leaf Magazines’ annual from the THC inputs. Imparting a competition. Culinary-competition weighty body high with a cerebral fans may also recognize him from floating feeling, the edible left us his appearance on Food Network’s superbly stoney and eager for the “Guy’s Grocery Games,” where upcoming feast. he navigated multiple rounds of First off the grill was a Nacheaux supermarket cooking chaos.

Bacon BBQ Smash Burger. It was Since March 2020, Nacheaux has dripping with sauce and set up shop in locations cheese and the definition ranging from food cart “In many ways, of culinary eye candy, pods to brick-and-mortar cooking is an from the avalanche of restaurants, and in art form, which impeccably crisp bacon 2023, Anthony debuted makes Anthony chunks to the allthe mobile truck he something of encompassing Nacheauxcurrently uses to bring his a modern-day signature cheese skirt craveable creations to the Dalí.” orbiting the sandwich like public. Over time, he’s a golden halo. Biting in launched various spin-offs unleashed an insane amount of flavor under the main brand, including Fast that was a masterclass in texture and Feathers, Crumb Bum, Boss Po’Boys layering: the crunch from the griddled and, most recently, Nacheaux Stack skirt juxtaposed with the softness of Subs, each with a focus on curated the toasted bun, the juiciness of the culinary experiences. The constant double smashed burger patties melting menu reinvention and diversity of food atop the tongue, the creamy tang from options have helped build an organic, the garlic Parmesan campfire sauce almost cult-like following that puts its and the zestiness of the pickles cutting trust in Anthony’s vision beyond an through the fat profile perfectly. The individual product. burger flooded our taste buds with a In many ways, cooking is an art richness that had us coming back for form, which makes Anthony something bite after bite until it was gone. of a modern-day Dalí. “I always like to Next, we were fortunate enough to skirt the lines of what things are,” he check out one of Anthony’s newest explained. “I like to challenge what an creations: an Eggo Breakfast Burger. item actually is, and that’s where I feel A true-to-form brunch fusion dish, the like the creativity is.” smash burger utilizes toasted Eggo Before moving into the uncharted waffles for buns and is topped with a waters of gastronomic genius with

freshly poached egg that is both ooey and gooey in the best way possible.

The yolk pours over the sandwich as soon as it’s picked up, mixing with the rich and savory beef and producing a decadent meal experience that’s 100% worth getting a little messy for.

We ended our culinary odyssey at the sweetest place possible — dessert. Anthony provided a flight of ice cream from his line, Cloud Cream, for us to try. Flavors included a distinct purple ube cheesecake with giant chunks of actual cheesecake; a unique bacon jam mix with residual heat from cayenne pepper on the back end; a lemon cardamom option topped with Biscoff featured both spiced and sweet qualities working in harmony; and a pineapple orange guava blend complete with salty toffee and velvety marshmallow fluff.

Each offering had a silky texture that lit up the senses with every bite.

Cloud Cream represents a sugary treat with all the decadence of traditional ice cream but without its typical heaviness.

All in all, the combination of Nacheaux’s cooking and Mary Jones THC sodas made for a stellar High Eats matchup. It shows that the union of cuisine and Cannabis can be an especially potent pairing. Food is both a unifier and a love language, and Anthony and his family have found a way to connect with customers and build a community through that universal experience and shared passion. They’ve managed to bring people together under a banner of commonality, creativity and a hunger for something outside the conventional.

The next time you see the Nacheaux truck or its associated brands pop up in the wild, don’t hesitate to give them the opportunity to take your taste buds on an unforgettable voyage.

STORY by JAMIE OWENS @PNW_CHRONIC710 for OREGON LEAF @OREGONLEAF | PHOTOS by TERPODACTYL MEDIA @TERPODACTYL_MEDIA See more photos at LeafMagazines.com

THE EDIBLES ISSUE

Reviews HIGH DESERT PURE NANO QUAD

Presented as a full-spectrum Cannabis elixir, the Nano Quad from High Desert is a tincture with a 1:1:1:1 ratio mix of THC, CBG, CBD and CBN. The taste of the solution is sweet and citrusy with a medicine-like quality that hearkens back to childhood days of bubble-gumflavored cough syrup. Quite the palatable expression, the formulation can be dropped under the tongue via the provided pipette or incorporated into a drink of choice at whatever milligram needed.

Given the blend of alternate cannabinoids, the potion has a centering effect beneficial for things like sleep, pain and anxiety. @HIGHDESERTPURE |

JOURNEYMAN PEACH HASH ROSIN LEMONADE

Taking the form of a pocket-sized bottle of liquid, Journeyman Cannabis drinks are as inconspicuous as they are effective.

Filled to the brim with hash rosin and peach lemonade flavoring akin to natural fruit juice, this potent potable generates a sour, lip-puckering aftertaste. In terms of high, the refreshment is balanced and cognitively uplifting, and it induces feelings of euphoria and bliss. Best taken as a quick shot or mixed in to enhance another beverage, it’s both a versatile and tasty means of medicating. When life gives you lemons, get a Journeyman and make it a party. @LIFEISAJOURNEYMAN

HIGHDESERTPURE.COM 226.1MG CBG, 236.6MG CBD, 219.6MG CBN, 227.5MG THC

LIFEISAJOURNEYMAN.COM | 96.6MG THC

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KOKODOSÉ CANNA BLENDZ CHOCOLATE + MUSHROOMS RESET (REISHI)

A unique product billed as both a Cannabis and wellness edible, the Canna Blendz Chocolate + Cannabis & Mushrooms bar contains both live resin and adaptogenic mushrooms. Made with 55% cacao, these luxurious confections are mouthwatering from the moment the package is opened, and the smell of dark chocolate assaults the senses. The indica variety with reishi mushrooms induced a relaxed mood state and a feeling of physical weightiness in the body after indulgence. As sumptuous as they are scrumptious, these desserts are both a gourmet treat and a stellar choice for winding down after a long day. @KOKODOSE.CANNABLENDZ | @KOKODOSE.OFFICIAL | KOKODOSE.COM | 100MG THC

DEC. 2025

QUALITY DRUGS PASSION ORANGE GUAVA LOW DOSE GUMDROPS

Quality Drugs’ Low Dose Gumdrops come encrusted in sugar and look like they were picked straight off a gingerbread house. More tropical than seasonal, the Passion Orange Guava flavored gummies are sublimely sweetened, distinguished by an authentic fruit aftertaste that practically stains the tongue. Each edible has an easygoing effect that reduces feelings of muscle tension and body aches without any noticeable intoxication. Given the dosage of 50mg of CBD and 1mg of THC in each piece of candy, these consumables are a great option for functional medicating, especially for individuals whose bodies are sensitive to higher THC concentrations. @QUALITYDRUGSCANNABIS MYQUALITYDRUGS.COM | 50MG CBD, 1MG THC

REVIEWS by JAMIE OWENS @PNW_CHRONIC710 for @OREGONLEAF | PHOTOS by TERPODACTYL MEDIA @TERPODACTYL_MEDIA

THE EDIBLES ISSUE

Reviews

TREASURE VALLEY CANNABIS COMPANY FINEST PINEAPPLE SATIVA GEMS & COINS JELLIES

44

True to the name, Treasure Valley Cannabis Company is popping the treasure chest open on these new shimmering, golden jellies. They’re made in-house in Ontario using distillate for a consistent and delicately medicated fruit flavor. The chewy center of the sugar-coated pineapple jelly transports you to a warm beach, like a cool sip of piña colada on some foreign coast far from Oregon’s rainy shores. A sativa-leaning input provides a persistent yet peaceful buzz that beckons you back to the bag after each bite. These bright, playful treats are like a packaged tropical vacation, perfect for escaping the PNW chill. @THE_REAL_TVCC | TREASUREVALLEYCANNABIS.COM | 99.60MG THC

GATEWAY TANGERINE GUMMIES

Nectar has a robust lineup of in-house brands, including the two you’ll see in collaboration here. These gummies are a live resin offering from The Refinery, the successful and widespread dispensary you’re likely already familiar with. Inside the package, you’ll find a gateway to glamorous ingredients, with real fruit puree, beet sugar and vegan inputs. The tangerine flavor is an energetic, uplifting experience packed into a soft, sugar-coated block gummy that peels apart for better dosing.

NECTAR.STORE/BRAND/GATEWAY | 106.4MG THC, 2.08MG CBD

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PRIVATE STASH BLAST HOLIDAY CHEW SPICED APPLE CIDER

DR. FEEL GOOD CANNABIS INFUSED GUMMIES SOLVENTLESS PINEAPPLE PASSIONFRUIT

Dr. Feel Good’s Pineapple Passion Fruit Gummies are tiny, solventless squares made with hash rosin and covered in granulated sugar. Soft, fruity and easy to eat in abundance, these irresistible jellied candies taste exactly like a piña colada. Featuring nanoemulsified inputs, the onset is incredibly fast, typically kicking in within about 10 minutes. Described as an indica, the edibles provide significant physiological relief coupled with a tangible cerebral buzz. Vegan, gluten free and with no artificial flavors or colors, Dr. Feel Good is making folks feel alright with a prescription for clean Cannabis consumables. @THE.DR.FEEL.GOOD | DRFEELGOODTHC.COM | 95MG THC

DEC. 2025

Just in time for the holidays, Private Stash has added a seasonal edible to its lineup of THCbased treats. Blast Holiday Chews are candy-canetopped taffies akin to a Starburst or a Now and Later made with actual bits of peppermint. The texture is ideal, providing a satisfying amount of chewiness before melting on the palate and dissolving into sweetness. A Yuletide goodie that hits harder than a reindeer on Christmas Eve in terms of potency, these unassuming stocking stuffers pack quite the punch.

PRIVATESTASHCANNABIS.COM | 100MG THC

REVIEWS by OREGON LEAF STAFF & CONTRIBUTORS @OREGONLEAF | PHOTOS by TERPODACTYL MEDIA @TERPODACTYL_MEDIA

THE EDIBLES ISSUE

46

Reviews KEEF XTREME CANNABIS INFUSED CLASSIC SODA PINEAPPLE X-PRESS

Keef is one of the most prolific brands producing Cannabis-infused soft drinks in Oregon. Stocking a wide array of nostalgic selections like C.R.E.A.M. cream soda and Bubba Kush Root Beer soda, the carbonated Cannabis beverages mirror real-life products but with a range of THC-enhanced options.

The 100mg Pineapple X-Press is one such example, complete with indelible, tongue-tickling notes of tart fruit and sweet sunshine on each swig. Beyond being a fun libation, the higher dosage drinks can be deceivingly intoxicating with a lack of moderation resulting in insurmountable couch lock and an outof-this-world head buzz. @KEEFDRINKS KEEFBRANDS.COM | 100MG THC/CAN

HELIA FIELDS X LAURIE MARY JANE FIRESIDE MARSHMALLOW BROWNIES

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Move over, Betty Crocker! Helia Fields and Laurie + MaryJane are dropping freshly baked heat in the form of their Fireside Marshmallow Brownies. Rich and indulgent, these desserts are delectable confections made of marbleized chocolaty goodness interspersed with melted marshmallow chunks. Delightful sweets in their own right, they can be warmed up in a microwave or added to dishes like ice cream for a truly elevated munchie experience. Each container comes with two 50mg pastries that can be split into smaller doses as needed, but this is one edible that will be hard to put down after just a single bite. @LAURIEANDMARYJANE LAURIEANDMARYJANE.COM | 100MG THC/PKG (50MG X TWO BROWNIES)

DEC. 2025

REVIEWS by JAMIE OWENS @PNW_CHRONIC710 for @OREGONLEAF | PHOTOS by TERPODACTYL MEDIA @TERPODACTYL_MEDIA

AVAILABLE NOW!

cooking with cannabis

CHOCOLATE DRIZZLED PINEAPPLE RINGS Servings: 12 12 dried crystallized pineapple rings 2/3 cup chocolate chips 4 tablespoons canna-butter or canna-oil 1/3 cup sprinkles of your choice 1. Line a baking sheet with parchment paper, and arrange the pineapple rings in a single layer.

2. Place the chocolate chips in a microwave-safe bowl. Heat in 20-30 second intervals, stirring after each, until fully melted and smooth.

3. Stir in the canna-butter or canna-oil until completely blended.

4. Use a spoon to drizzle the melted chocolate over the pineapple rings in thin lines or zigzags. You can drizzle heavily or lightly, depending on how much chocolate coating you want.

5. While the chocolate is still wet, scatter sprinkles over the tops of the rings.

6. Refrigerate the tray for about 10-15 minutes, or leave it at room temperature until the chocolate hardens.

MAGIC MARSHMALLOW CUPS Servings: 6, two per person 12 large marshmallows 1 cup chocolate chips 2 tablespoons canna-butter or canna-oil 6 pretzel twists, extra for breakage 1/2 cup chopped peppermint candies 1. Break each pretzel twist into thirds so you end up with 12 curved handle pieces, and set them aside.

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2. Melt the chocolate by microwaving it in 20-30 second intervals, stirring between each one until smooth.

3. Stir in the canna-butter or canna-oil until fully incorporated.

4. Spoon a dollop of the infused chocolate onto the top of the marshmallows, and sprinkle with the chopped peppermint.

5. Set each marshmallow chocolate side up on parchment paper.

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6. Attach a pretzel handle to each marshmallow by dipping the end of the pretzel piece into the melted chocolate and pressing it onto the side of the marshmallow. Hold briefly until it stays in place.

Jingle All The Way These holiday treats are guaranteed to brighten your day. They’re simple to make, delightful to look at and perfect for adding a playful touch to an adults-only table. These treats are crafted to bring a smile and deliver a light, enjoyable lift — never too much, just enough to spark a few giggles and surround your evening with cozy holiday cheer. With the world feeling a little wild lately, these treats invite you to bring the good vibes indoors and hold them close. They’re infused with Pruf Cultivar’s Doom Berries, a potent, flavorful indica born from Nehruvian OG and Rascal Berries. It’s wonderfully tasty, offering a fun-spirited experience and a chocolaty aroma reminiscent of a beloved childhood cereal — a nostalgic twist for grown-up festivities.

Laurie@Laurieandmaryjane.com

dec. 2025

7. Allow the marshmallow cups to set in the refrigerator for about 10 minutes or at room temperature until the chocolate becomes firm.

CAPTIVATING CARAMEL XMAS CORN Servings: 12 3 cups caramel corn 2 tablespoons canna-butter or canna-oil 1 cup red M&M’s 1 cup green M&M’s 3 white KitKats, broken into pieces 1/2 cup butterscotch chips 1/2 cup chocolate chips 1. Place the caramel corn, red and green M&M’s, pretzels, broken white KitKat pieces, butterscotch chips and white chocolate chips into a large mixing bowl.

2. Melt the canna-butter or canna-oil in a small microwave-safe dish using short intervals until fully liquid.

3. Drizzle the melted canna oil or cannabutter over the mixture. Toss gently with a spatula until everything is evenly coated.

4. Spread the mixture onto a parchment-lined baking sheet, and let it sit for 1015 minutes so the coating settles and the mix becomes slightly crisp.

5. Melt the chocolate by microwaving it in 20-30 second intervals, stirring between each one until smooth. Drizzle over the mixture, and cool until the chocolate is set.

6. Transfer to a serving bowl or store in an airtight container.

RECIPES by LAURIE WOLF @LAURIEANDMARYJANE | PHOTO by BRUCE WOLF @BRUCE_WOLF #Don’tFearTheEdible #BeKind #EatYourCannabis #LaurieAndMaryJane

elevate your fate

KUSHMAS DECOR

A WILD OG’S GUIDE TO CRAFTING A WINTER WEED WREATH

There is a moment every year when the air turns crisp, the trees fall quiet and the scent of wet pine lingers in a way that feels older than memory. The season shifts, and suddenly the world begins to mirror something ancestral — something carried forward long before malls, hyper consumerism and elaborately packaged gifts.

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OUR ANCESTORS welcomed winter with their hands in the elements, harvesting herbs and gathering foliage, twisting evergreens into circles meant for protection, gratitude and honoring the cycles of life.

These wreaths weren’t ornaments; they were offerings to the land and reminders of our place within it.

Winter has always had a way of slowing us down and calling us inward. Every true OG knows that call — the moment when the pace drops, the senses open and you feel the presence of something older guiding you back to yourself. And sometimes it arrives as simply as a ganja chalice passed your way: an invitation to pause, breathe in gratitude and reconnect with your creative, free, Indigenous spirit.

This is the season of wild-harvested creation.

When we craft with nature, we honor a lineage of makers who shaped beauty out of what the land generously offered. Their traditions were never complicated. They were heartfelt, handmade and rooted in a community’s relationship with Earth Mother.

Rekindling the instinct to forage, gather and create with what’s already around us is a practice that reawakens the Indigenous creative within—reminding us that creativity has always been ceremony, and ceremony has always been tied to land.

Let this be your invitation this holiday season to reawaken the wild artist inside and strengthen your bond with the living land that sustains us. Step away from the mass-produced and back toward what is Earth-grown, seasonally available and resonant with living spirit.

5. Infuse the Green A holiday wreath isn’t complete without a touch of Cannabis. Eastwood Gardens of Portland, Oregon, blessed us with fresh-cut Runtz Horchata fan leaves and frosty nugglage for a dank seasonal glow. Cluster Cannabis fan leaves using double-sided tape, then tuck trimmed nugs into greenery and secure with wire wrap.

6. Incorporate Winter Offerings Add pinecones, rose hips, sage, cinnamon sticks, dried citrus or ornamental pods. Secure each piece well.

DIY GUIDE leafmagazines.com

What you’ll need: - An open heart

1. Prepare Your Foraging Spirit

2. Harvest With Respect

Before heading out, pause,

pinecones, seed pods, cedar tips, juniper berries, mistletoe, rosemary

breathe and offer gratitude

and aromatic herbals. If you harvest from a living plant, take only what’s

Gather what nature freely offers: fallen branches, evergreen sprigs,

to the land, the ancestors

needed and offer gratitude. As Hawaiians, we say “Ho‘oponopono”

- A creative mind

and the plant relations

three times — “I’m sorry, please forgive me, thank you, I love you.

- Clippers/garden shears

joining your creation. This

- Gardening gloves

moment turns a craft into

- Wire wrap - Ribbon or twine

a ceremony.

Bring:

- Double-sided tape

Clippers

- A circular base frame

Gloves

- Foraged foliage - Aromatic herbals - Pinecones - Seasonal berries - Cannabis nugs

DEC. 2025

3. Build Your Base

Symbolic blessings: Cedar for protection | Pinecones for rebirth Juniper for cleansing | Rosemary for remembrance Cannabis for creativity, healing and community joy

7. Bind and Bless Wrap a final line of fishing wire, ribbon or twine to hold everything in place. Create a loop for hanging. Hold your wreath, close your eyes and whisper your intention:

The circle is our oldest teacher — moon, seasons, drumbeat,

“May this wreath offer peace, joy, creative inspiration

medicine wheel. Shape your wreath using grapevine, willow

and a spirit of healing to all who behold it.”

branches, fallen sticks or a biodegradable frame. Twist gently and let the natural curve guide your shape. Imperfection feels alive.

8. Display With Pride Hang it on your door, in your home, above your altar or

Garden or winter boots A basket or waterproof bag

4. Layer Your Greens

Rubber bands or twine

Wrap evergreen, cedar, holly or rosemary

A drop-proof 16-ounce

around your frame, securing with twine or

nontoxic vessel or a

wire. Let botanicals overlap like pinecone

RE:STASH jar

scales to build fullness and structure.

in your sesh nook. Let it remind you that creativity is medicine and winter offers wild gifts.

Happy holidays, OGs. As we move into a new year, remember: Every season is a chance to “Elevate Your Fate and Re:Indigenate.”

STORY by ANGELA-JORDAN AGUILAR @AJ.OG @ELEVATE_YOUR_FATE | PHOTOS by MARK HOY @LOVERSERVANTKING See more photos at LeafMagazines.com

QUALITY IN EQUALS QUALITY OUT

glass art spotlight

RYAN ROSBURG Ryan Rosburg is 46 now, but he was just 15 years old when he started melting glass.

As a child, the now-glass artist was obsessed with fire and drawn to anything creative, so it was a natural progression for Rosburg’s artistic output to be led by the torch. Or, as Rosburg put it, “If I’m really honest, I would say that after I smoked weed for the first time, I really wanted to make things to smoke weed out of.”

HE SAID his biggest influences early on were sculptural soft glass legends like Lucio Bubbacco and Milon Townsend. He was inspired by the way they worked with scale and the attention to detail in the figurines they made.

Another major inspiration for Rosburg was the 19th-century duo from Bohemia in the Czech Republic, brothers Leopold and Rudolf Blaschka. The glass artists are best known today for their botanically correct models of plants that were commissioned for, and still remain at, the Harvard Museum of Natural History. In one amazing feat, they created around 4,400 glass models that represent over 830 plant species.

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UV REACTIVE

That inspiration took root for him in Colorado, where — while growing up and after just getting on the torch — Rosburg was fortunate enough to make the acquaintance of glass artist Homer Hoyt. Hoyt is worldrenowned for authoring his 1989 book, “Glassblowing: An Introduction to Solid and Blown Glass Sculpturing.”

He became a mentor of sorts to Rosburg, who said Hoyt was “helpful with advice and really kind. He was older in those days, but still very sharp and present. My first reamer and graphite tools were handed down from him.”

Rosburg continued to develop his craft in Colorado until 2016, when he landed at The Whiteaker, an arts district and well-known mecca for glass artists in Eugene, Oregon.

He’s still there today, continuing down the rabbit hole, where his use of borosilicate glass and flameworking creates stunningly realistic pieces of art that supersede many others who attempt the same craft. The first piece I saw of his was an extremely realistic miniature burger pendant. I was blown away by the level of detail and proportion; needless to say, I’m still a fan to this day.

These days, his repertoire includes all manner of edible delicacies and anatomically correct sculptures.

In the future, he said he plans to continue expanding his portfolio to include more expressive works — kind of like storytelling in a way — in whatever direction his imagination leads.

While talking to Rosburg, I had to ask, “What are your visions for the future of the glass art industry?” He said it’s a “big question.”

“I really have no idea what’s in store for the future of all things, but I do know that people will always keep doing it,” Rosburg said. “There will T.K . be glass art, glass pipes and H A PPA the people who enjoy making COLLA B them, plus the people who support it. There will also be those who don’t support our industry, and we’re still under the thumb of hands much bigger than our own.”

“Our reach is limited and still pretty underground. I see that every time I watch a current movie and see an old acrylic bong that just looks like the old, outdated relic that it is,” Rosburg said, adding that it’s likely how many people still view the pipe industry today.

“A device for burnouts and the reckless left over from the hippies of the ‘60s and ‘70s,” Rosburg said.

“Movies are an effective zeitgeist for trends, and it seems we really haven’t quite made it to the stage yet.” @ROSBURGGLASS

DEC. 2025

STORY by REX HILSINGER @BOROPHOTO for LEAF NATION | PHOTOS by WIND HOME @WINDHOME See more photos at LeafMagazines.com

dirty banana Tropical Cream with a Funky Kick Effects: Euphoric, Relaxing, Heavy Flavors: Ripe Banana, Mint Cream, Earthy Kush Aroma: Funky Banana, Sweet Gas, Herbal Mint Lineage: Kush Mints X Banana OG

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BY ADULTS AGE 21 AND OLDER. KEEP OUT OF REACH OF CHILDREN.

cannthropology

PRESENTS

To Alice, With Love 54

When The Alice B. Toklas Cookbook was released in 1954, it contained what’s believed to be the first Cannabis recipe ever published in the modern age. For that, many consider its eponymous author an early icon of the marijuana movement. But the true story behind that infamous recipe — and Alice B. Toklas’ reputation as the “Mother of the Pot Brownie” — may surprise you.

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FROM FRISCO TO FRANCE Originally from San Francisco, Alice Babette Toklas was the daughter of affluent Jewish merchants who had emigrated from Poland in 1865. The family moved to Seattle in 1890 but returned to the Bay Area after her mother died of cancer in 1897.

At just 19, Alice became the woman of the house — cooking and cleaning for her father, brother and uncles.

After the great earthquake and fires of 1906, Toklas met Leo and Sally Stein, art collectors who had emigrated to Europe years earlier. Enraptured by their romantic tales of Parisian life, she and her friend Harriet Levy left for France five months later. Within 24 hours of arriving in Paris, Leo introduced Toklas to his sister, modernist writer Gertrude Stein — and it was love at first sight.

THE ODD COUPLE In the months that followed, Stein and Toklas became inseparable. The two women had much in common: Both were well educated, well traveled, and from wealthy Jewish families in California. Yet they seemed an odd mismatch: Stein was a large, confident, gregarious woman with short gray hair, while Toklas — who sported a brown “Joan of Arc” haircut — was described in one of her book’s introductions as “tiny, birdlike, and self-effacing… stunningly ugly, with a huge beak of a nose and an unabashed black mustache.”

Despite their differences, however, their affection was undeniable — so much so that, while on a trip to Normandy in 1908, Stein proposed to Toklas. From then on, they considered themselves married and were remarkably open about their love in a time when homosexual relationships were mostly kept under wraps.

DEC. 2025

BOHEMIAN RHAPSODY In September 1910, Toklas moved in with Stein, becoming not only her lover, but also her housekeeper, cook, secretary, editor and muse — managing her affairs so she could focus on her writing. ToFirst hardcover gether, they turned edition - London 1954. their two-story, museum-like home at 27 Rue de Fleurus into the Bohemian era’s most renowned artistic and literary salon — a social hub where the cultural elite (including Ernest Hemingway, F. Scott Fitzgerald, T. S. Eliot, Henry Miller, James Joyce, Pablo Picasso, Henri Matisse and Paul Cézanne) would gather to drink, dine, converse and collaborate.

These symposia were typically catered, but on occassion Toklas would cook, and quickly earned a reputation as a maestro in the kitchen. In fact, legendary gourmet James Beard once said of her, “Alice was one of the really great cooks of all time.”

FAME & FINALITY Over the next two decades, Stein’s notoriety continued to grow throughout Paris; Toklas, however, remained relatively unknown. But that would change in 1933 with the publication of “The Autobiography of Alice B. Toklas” — a facetiously titled memoir written by Stein, but in Toklas’ voice. It became Stein’s first bestseller, leading to a 1934 book tour in America and international fame for both women.

During World War I, the women delivered medical supplies to support the troops.

During World War II, they managed to evade the Nazis by hiding in the south of France and selling art to survive. Sadly, though she escaped the horrors of the Holocaust, Stein could not escape the ravages of stomach cancer; on July 27, 1946, Gertrude Stein died during surgery, leaving her common-law wife of nearly 40 years a widow.

IT’S A COOKBOOK! Because Stein’s “marriage” to Toklas wasn’t legal, her relatives took control of the estate.

And though Stein had willed her invaluable

CARL VAN VECHTEN / ALAMY

MOROCCAN MAJOUN Brion Gysin was a gay British writer and artist living in Paris who had known Toklas back in the salon days of the 1930s. In 1950, he reconnected with her, and she encouraged him to live with composer and author Paul Bowles in Tangier, Morocco — an “international zone” that had become a hotbed of hedonism and free expression for artists and libertines from across the globe.

Artist/author Shortly after moving there, Gysin Brion Gysin. hooked up with a painter named Mohamed Hamri. It was Hamri who allegedly introduced Gysin to smoking kif, as well as a decadent delicacy infused with kif called majoun. A pastry made from dried fruits, nuts, honey and spices, majoun is regarded as one of history’s first Cannabis edibles (dating back to the 11th century). In early 1954, Gysin and Hamri opened a cafe for outlaws and expats called 1001 Nights, where they reportedly served the Cannabis confection to their counterculture clientele. And so, when Toklas reached out to request a recipe for her cookbook, Gysin — ever the provocateur — decided to have some fun with the old lady.

WHAT THE FUDGE?!?

Gysin renamed his majoun recipe “Haschich [sic] Fudge (which anyone could whip up on a rainy day)” and wrote a sensational, tongue-in-cheek introduction: “This is the food of Paradise — of Baudelaire’s ‘Artificial Paradises’ [a reference to the French poet’s essays

PUBLISHER PANIC Now, contrary to popular belief, Toklas had almost no knowledge of Cannabis or hashish. In the 2002 book “Kiss Me Again,” she admitted to author Bruce Kellner she’d never tried marijuana and that Stein had tried it only once and had disliked how it “disoriented her thinking, and that frightened her.”

Unaware of Gysin’s prank, Toklas naively included the recipe in the manuscript and sent it to her publisher. It was only after Time magazine’s cheeky review appeared in October 1954 — mere weeks before the book’s publication — that she realized what had happened.

“The late poetess Gertrude Stein… and her constant companion… Alice B. Toklas used to have gay old times together in the kitchen,” the review read. “Perhaps Alice’s most gone concoction (and also a possible clue to some of Gertrude’s less earthy lines) was her hashish fudge.”

The publishers panicked; the U.S. Congress had just recently passed the Boggs Act, establishing harsh mandatory sentences for Cannabis-related offenses. Harper wired the attorney general’s office to ask if publishing a Cannabis recipe was illegal. It was not, but they pulled the recipe from the American edition anyway to avoid potential liability. The U.K. edition remained intact, however, and became an overnight sensation. It was so popular, in fact, that some accused Toklas of including the hash recipe as a publicity stunt.

WE LOVE YOU, ALICE B. TOKLAS It wasn’t until the second U.S. edition came out in 1960 that the recipe became available to Americans. That edition was also a smash hit — selling 7,000 copies in the first month and prompting two subsequent printings.

The book became a touchstone of sorts for the burgeoning counterculture – reportedly prompting

Above: Making pot brownies in the 1968 film “I Love You, Alice B. Toklas.”

Right: Promotional poster for the film with Alice’s recipe featured at the top.

invitations for Toklas to cook and read at various hippie gatherings, and even inspiring a movie: the 1968 cult classic “I Love You, Alice B. Toklas,” starring Peter Sellers. In this rom-com farce (arguably the first stoner film), Sellers plays an uptight lawyer who converts to freakdom after eating a batch of weed-laced brownies and falling for a beautiful young stoner gal. It’s because of this film that Toklas’ name became synonymous with pot brownies – despite the fact that the confection described in her book bears no resemblance to a brownie and contains no chocolate. (The first published recipe for hash brownies actually appeared in 1966’s “The Hashish Cookbook.”)

Nevertheless, by the end of the decade, Toklas had become an unlikely icon of the Cannabis-fueled counterculture. Some have even claimed that the term “toke” was derived from Toklas (it wasn’t – it comes from the Spanish verb tocar, meaning to “tap” or “hit”).

DEATH & LEGACY Sadly, Toklas didn’t get to enjoy her hippie hero status for long; on March 7, 1967, just over a year before the release of the film bearing her name, Alice B. Toklas died at the age of 89. She was buried in the same plot as her beloved Gertrude in Paris’ Père Lachaise Cemetery, with her epitaph inscribed inconspicuously on the back of Stein’s headstone.

“The Alice B. Toklas Cookbook” has since become one of the bestselling and most influential cookbooks of all time, earning Toklas a place among the culinary greats. She is also a hero of the LGBTQ+ movement – honored in her hometown of San Francisco with both a political organization (The Alice B. Toklas LGBTQ Democratic Club) and a section of Myrtle Street named after her. And yet, whether justified or not, it’s her reputation as “Mother of the Pot Brownie” for which she’ll always be most remembered.

CARL VAN VECHTEN / WIKIMEDIA COMMONS

MAN RAY / WIKIMEDIA COMMONS

art collection to Toklas, she couldn’t sell any of it without the trustees’ approval. As a result, 75-year-old Toklas was left broke and desperate.

In hopes of generating income, she inked a deal with Harper and Brothers in 1952 to write “The Alice B. Toklas Cookbook.” Far from an ordinary cookbook, it would be an eccentric epicurean anthology filled with anecdotes about her adventures with Stein and their famous friends, poetic descriptors and wry humor. What’s more, most of the recipes were, according to biographer Janet Malcolm, “too elaborate or too strange to attempt.”

As her March 1953 deadline approached, Toklas realized she was falling short of her 70,000-word goal and began soliciting submissions from friends. It was one of these 80-plus “Recipes From Friends” that would soon make her work the most infamous cookbook in history.

about his experiences on hashish and opium] … Euphoria and brilliant storms of laughter; ecstatic reveries and extension of one’s personality on several simultaneous planes are to be complacently expected.”

Listed among the ingredients was “a bunch of canibus [sic] sativa,” which Gysin noted might not be easy to come by.

“Obtaining the canibus may present certain difficulties, but the variety known as canibus sativa grows as a common weed, often unrecognized, everywhere in Europe, Asia, and parts of Africa; besides being cultivated as a crop for the manufacture of rope. In the Americas, while often discouraged, its cousin, called canibus indica, has been observed even in city window boxes.

It should be picked and dried as soon as it has gone to seed and while the plant is still green.”

He also cautioned that this fudge “should be eaten with care. Two pieces are quite sufficient.”

WARNER BROS. (2)

Toklas’ name became synonymous with pot brownies, despite the fact that the confection described in her cookbook bears no resemblance to a brownie.

Photo of Alice B. Toklas and partner Gertrude Stein in their salon; taken by the famous artist Man Ray in 1922.

For our podcast and more Cannabis history content visit worldofcannabis.museum/cannthropology.

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