This month’s cover, styled and photographed by Terpodactyl Media, features a Peru Norandino singleorigin coffee from Wandering Goat along with a special Trop Cherry Strawberry Rosin collaboration by OG Inc and Banjo Glass. The perky pairing is perfect for any Pacific Northwest morning or afternoon, celebrating the ritual of consumption and craftsmanship in all forms. Head to page 42 to dive into the delicious duo with Leaf writer Matt Jackson, and be sure to visit our website to discover even more great pairings!
PHOTO & STYLING BY TERPODACTYL MEDIA
TERPODACTYL.COM | @TERPODACTYL_MEDIA
CONTRIBUTORS
ANGELA-JORDAN AGUILAR, FEATURES
JORDAN BADRAN, PHOTOS
DANIEL BERMAN, PAGE DESIGN
BOBBY BLACK, FEATURES
JACKIE BRYANT, FEATURES
TOM BOWERS, FEATURES
JEFF DIMARCO, PHOTOS
DAVID DOWNS, FEATURES
JAMIE EVANS, PHOTOS
REX HILSINGER, FEATURES + PHOTOS
ELLEN HOLLAND, FEATURES
MATT JACKSON, FEATURES
DANSTAN KAUNDA, PHOTOS
SHARDELL MONIQUE, PHOTOS
JAMIE OWENS, FEATURES + PHOTOS
SARAH SANDOVAL, SALES
DIANA THOMPSON, PHOTOS
TERPODACTYL MEDIA, FEATURES + PHOTOS
BRUCE & LAURIE WOLF, RECIPES
We are creators of targeted, independent Cannabis journalism. Please email us to discuss advertising in an upcoming issue of Oregon Leaf. We do not sell stories or coverage. Email makani@leafmagazines.com to learn more about our range of affordable print and digital advertising options to help support Oregon Leaf, the state’s longest-running Cannabis magazine!
Editor’s Note
Thanks for picking up The Tannins & Terpenes Issue of the Leaf!
This month’s focus is on the dynamic and experiential bliss that comes from pairing Cannabis with delicious drinkables, as our dedicated writers sipped and savored to bring the freshest heat for your reading pleasure.
The Tannins & Terpenes Issue has been an annual tradition since 2011, when the idea of pairing wine and weed together was edgy and illegal. Back when Cannabis was marijuana, and having a few grams of the sticky icky could cost time in a real jail cell, the Leaf set out to pair flavors and break down barriers.
In pre-legalization, early medical days, the science of Cannabis was still in the stoned ages. The concept of strains was not yet cultural knowledge, and most people thought of pot as pot. Among the maturing medical Cannabis scene, the concept of strains, terpenes and flavor profiles was sprouting, thanks to deli-style sales where patients could smell flower before buying, leading to awareness of the beautiful and varying flavor profiles in the plant.
At the time of our first pairings, testing for THC and potency did not yet exist, so all Cannabis in medical shops was judged on a combination of smell, looks and effects. No high-THC-chasing bullshit clouded the growing or buying process. In many ways, the early medical days were the purest when purchasing Cannabis. The focus was on personal experience, flavors and effects, with a spirit of healing and gratitude for the plant that was emerging from the closet of criminalization.
"IN PRELEGALIZATION, EARLY MEDICAL DAYS, THE SCIENCE OF CANNABIS WAS STILL IN THE STONED AGES. THE CONCEPT OF STRAINS WAS NOT YET CULTURAL KNOWLEDGE, AND MOST PEOPLE THOUGHT OF POT AS POT. ”
To honor these flavors, we launched The Tannins & Terpenes Issue. The idea was to highlight Cannabis varieties alongside wine, which is culturally known to have wide differences in flavors, styles and even effects. We needed to transform the vision of weed as a singular plant to that of wine, in that it all comes from grapes, but the results are based on the cultivar, cultivation method, region and how the grapes are processed into a final wine. For growers, this should sound familiar.
Over the decade-plus of this project, I’ve worked with sommeliers who can blind sip a wine and name the style, region and production methods that led to the bottle’s bombastic flavor. I’ve seen the same evolution with Cannabis, which today is known for thousands of strains and crosses, all with unique flavor profiles and highs for every occasion.
Whether you sip and savor a glass of wine with your favorite flower or are California sober like me (skipping the booze) and prefer to pair heady hash with classic sodas, you’re in for an equally invigorating and tasteful experience. No matter how you pair weed with your favorite drink, one thing is certain: you won’t have cotton mouth!
THE SMELL TEST
What the minimization of weed’s sensory experience means for Cannabis consumers and the industry at large
The smell of Cannabis has never been neutral. It was once an unmistakable warning sign, drawing the attention of police or neighbors and making consumption a risk. At the same time, that skunky punch was a signal to the initiated, a kind of social bat signal that weed was near. To this day, smell remains one of the most recognizable parts of the Cannabis experience. And yet, in the supposed era of normalization, it is being targeted in ways that reveal how little has actually changed.
Scent, especially, is under pressure. Products are marketed as being low-odor, discreet and “lifestyle-friendly.”
Vaporizers, edibles and tinctures avoid the smell altogether.
Even flower, the most aromatic format, is increasingly sealed inside multiple layers of plastic and cardboard designed as much to mute odor as to comply with regulations. The message is clear: Weed should be consumed politely behind closed doors without notice.
But scent is not a superficial detail. It is memory, emotion and culture. Consider how fragrance is utilized in other industries. Perfume houses build entire empires on the power of scent. Food is unimaginable without aroma. Coffee, wine and whiskey all rely on deeply developed vocabularies to describe their smells, which in turn are celebrated as central to the experience. Cannabis has its own lexicon — skunk, gas, fruit, pine — and those descriptors connect directly to how the plant feels, grows and works in the body.
"The smell of Cannabis can be a comfort, a warning or a reminder of history. It is never neutral."
IN RECENT YEARS, “nuisance” complaints have become a primary tool in policing Cannabis. Homeowners associations enact weed bans under the cover of neighborhood decorum. Cities pass odor ordinances that treat the plant as if it were toxic waste. These rules may not look like Prohibition, but they carry its spirit forward. They rely on the idea that Cannabis should stay hidden.
Simultaneously, the legal industry has found its way of downplaying Cannabis’ sensory presence. Packaging has become sleeker, quieter and more “design-forward.” In California, to give just one example, you can’t even smell the buds before you buy them. Talk about antithetical to the spirit of things.
The idea is to make Cannabis products resemble skin care, matcha or boutique supplements — anything but weed. Of course, there are arguments in favor of this strategy: a wider audience, less stigma and easier retail placement. But the result is a flattening of the culture and enthusiasm that allowed Cannabis to become semi-legal at all, that ushered in a subculture. The unruly qualities that made it distinct — its funk, visibility and reputation as a disruptor — are now subdued, disguised or stripped out entirely.
There’s also a political truth to odor. It has long been used to criminalize. Police officers regularly cite smell as probable cause. Landlords use it as justification for eviction. Municipalities treat it as a public health hazard, despite lacking evidence to support claims. When brands or consumers lean into the idea that weed’s smell is something to hide, they reinforce those structures, whether intentionally or not.
At the same time, there is something deeply human in the way Cannabis odor has historically built community. People remember catching whiffs at concerts, in college dorms or on city streets and feeling both curiosity and recognition. Scent draws lines, sometimes between safety and danger, but also between inclusion and exclusion, familiarity and fear. The smell of Cannabis can be a comfort, a warning or a reminder of history. It is never neutral.
What we’re witnessing now is a reshaping of weed shame into something softer, but no less real. It is not the blunt force of Prohibition, with raids and arrests, although those still occur in many places. It is the pressure to assimilate. To keep Cannabis presentable, muted and palatable enough to pass in spaces that still don’t accept it fully. More polite does not mean more freedom. If normalization is going to mean anything beyond market growth, the sensory reality of Cannabis has to be included. It is integral to the plant’s identity, science and culture. To deny that is to deny the very thing that made Cannabis powerful in the first place: its ability to announce itself, unapologetically, to the world.
FIRE FOLLOWER HEMP LEGALIZATION TURBOCHARGES CLONE SCENE
THE ANNUAL North American outdoor Cannabis crop is weeks away from finishing, but indoors, a robust “clone” season runs all year long. And hemp legalization has supercharged the clone scene. Put a clone in a grow tent today, and you’ll have fresh zaza by the new year.
The 2018 Farm Bill change that legalized hemp also laid the groundwork for a utopia of Cannabis cuttings, or clones. Since these snips of stem and leaves don’t have any THC in them, they are legally equivalent to the starter plants at your local gardening store.
In 2025’s U.S. clonetopia, you can get starters of vintage and hype strains for sale at events or shipped to you alive. These cuttings have the same DNA as the mother, a clone of an already hit strain. Clones can go for $20 to about $100, with Rebel Grown’s Double OG Chem #15 far exceeding that at $420,000. The price varies depending on how commercially exciting the mother is.
Award-winning journalist/author and former Leafly Senior Editor David Downs’ new genetics intelligence dispatch.
Breeders newly offering direct-to-consumer clones in 2025 include Rebel Grown (maker of Double OG Chem) and James Loud Genetics with Cereal Milk, RS11 and GMO (loudclones.com). Hash strain experts Bloom Seed Co. and maker of the modern hit MaiTai, Clearwater Genetics, both offer clone lists via Discord and their websites. In California, groups like Phinest, Purple City Genetics, HendRx Nursery and Constellation Nursery shine bright.
THE $420,000 CUTTING
Double OG Chem #15 won The Emerald Cup Breeder’s Cup four times, including three times in a row. “The loudest, gassiest fuel herb we have found in over 25 years,” Dan Pomerantz, founder and CEO of Rebel Grown, stated.
For September, Pomerantz is listing new clones on his website every Friday, especially “reliable, trusted classics” like OG Kush, Triangle Kush, Headband and Cherry Pie (rebelgrowngenetics.com).
Pomerantz listed the Double OG Chem 15 at $420,000 as “a little bit of a joke,” he said. We mere mortals can smoke the strain in Arizona, Ohio and New York starting this month.
James Loud Genetics ships a slate of hype in custom containers all year, like Violet Dripz and Candy Dripz (two Grape Gas crosses). Violet Dripz is a Black Runtz x Grape Gas cross that makes great rosin. “It’s very grapey — like an Alexander the Grape Otter Pop,” founder and CEO James Loud said.
You can jump on the Leafly Strain of the Year 2024, Super Boof, with clones from breeder Blockhead or selector Mobile Jay (beanfiendz.com). Blockhead’s Breeder Cut, aka Pink Panty Cut, is $600 at blockheadbuds.com.
MR. SHERBINSKI CHANNELS VOICE OF THE PLANT
Mario “Sherbinski” Guzman — popularizer of Sunset Sherbert and Gelato — is working on his next project, Voice of the Plant (voiceoftheplant.net).
Twelve years after launching the Sherbinskis flower brand, he said he was ready to get his hands dirty and be more punk rock. This fall and winter, Voice of the Plant has new rec flowers for New York, a podcast in development, six recordings with M-1 from Dead Prez and a seeds show at MJ BizCon in December.
“I was looking to start something from scratch. No investors. I wanted the challenge,” Guzman said from New York.
Guzman says VOP aims beyond the profit of “a cookie-cutter flower brand” to be a community catalyst, to have fun and to connect. Working with his wife, he is raiding his contacts for collaborators to cross-pollinate with.
“I WAS LOOKING TO START SOMETHING FROM SCRATCH. NO INVESTORS. I WANTED THE CHALLENGE.” -SHERBINSKI
“I might make an organic vegan frozen food line, why not?” Guzman said. “We just want to connect people with plants through food, art, music and business.”
This next chapter is Sherbinski “paying it forward,” he said. Guzman says it’s also an answer to the part of himself who wants to be more than a “one-hit wonder” for Gelato. “A brand or a genetic does not define who we are,” he said.
CANDY DRIPZ
PHOTO BY JAMES LOUD GENETICS
DOUBLE OG CHEM
PHOTO BY REBEL GROWN
REBEL COOKIES
PHOTO BY REBEL GROWN
VIOLET DRIPZ
PHOTO BY JAMES LOUD GENETICS
QUALITY IN EQUALS QUALITY OUT
CANNABIS TAKES FLIGHT
Jamie Evans brings the mentality of wine tastings toweed.
On a traditionally chilly July evening in San Francisco, a small group gathered at a wine bar for an event that combined the aromas and flavors of wine alongside another one of California’s most celebrated agricultural products: Cannabis.
TUCKED IN a narrow street near San Francisco’s famed Zuni Café, Hotel Biron is not a hotel, but a wine bar and art gallery. This summer, Hotel Biron joined with certified sommelier and Cannabis author Jamie Evans to take part in her educational series, Terpenes and Tannins. The series, which has also taken place in areas best known for their wine production (such as Napa Valley and Anderson Valley), presents how Cannabis can complement a meal following the road map of wine tastings. At the events, Cannabis and other culinary ingredients are placed in wine glasses for sniffing (and sometimes smoking) as Evans demonstrates how the aromatic and flavorful elements of the world’s most favored flower can enhance the tastes of wine.
“There is this level of connoisseurship when you think about Cannabis,” Evans said to introduce the evening.
“When I came into the space, what I thought was interesting was learning about how farmers think about Cannabis. It’s very similar to how a grape farmer thinks about wine, and it’s really about that sense of place and practice. Cannabis does have that sense of terroir.”
As a loyal reader of Leaf Magazines, you likely already know about the gospel of departed hash educator Frenchy Cannoli. But if not, “terroir” is a French word that’s most often associated with wine and the characteristic aromas and flavors created by environmental factors, such as the climate, soil and farming practices. As Cannoli often said, the best Cannabis showcases a sense of place.
Evans approaches enjoying Cannabis in the same way that people appreciate wine at a tasting: meeting the producer, talking about how the products were created and breaking down sensory characteristics like appearance, aromas and flavor balance.
SAMPLING FLOWERS AND FRUITS
Terpenes are aromatic and flavorful compounds found in plants. Terpenes are in flowers (like Cannabis) and also in fruits (like grapes). Tannins are present in Cannabis, but these chemical compounds play a larger role in red wines and black teas. They taste bitter and make your mouth dry.
For the event in San Francisco, Evans combined a cabernet sauvignon — a grape known for its high tannin content — with a Blueberry Cupcake grown by Sonoma Hills Farm. Blueberry Cupcake is a cross of Blueberry Muffin and Wedding Cake bred by HendRx that’s true to its name in expressing elements of cake batter and blueberries.
HendRx reports that its terpene profile includes myrcene, limonene, pinene, beta-caryophyllene, humulene, linalool and guaiol.
Located in Sonoma County, the Cannabis grown at Sonoma Hills Farm originates from a delineated grape growing region, or American Viticultural Area, called the Petaluma Gap.
“She definitely does give blueberries to me,” Joyce Cenali, chief operating officer of Sonoma Hills Farm, said.
“She’s one of the ones that you notice in the field immediately when she starts to flower. She goes in a cheese direction as well.”
The proteins and fat in cheese combat the puckering sensations of tannins in wine and have been paired since the early days of winemaking. Because cheese and wine have a long tradition of being coupled, it makes sense that Cannabis strains that express cheesy smells and tastes would go well with a tannic red wine. Evans explained that the pairing she chose isn’t as tannic as cabernet sauvignons from the Napa Valley. The night’s selection was from Goose Ridge Estate Vineyard located in the Yakima Valley, the first AVA in Washington state. The wine Evans selected for Blueberry Cupcake takes on the berry notes the region is known for, she said.
CLEARING THE SMOKE
It’s 2025, and even in states where Cannabis has been legalized, it’s challenging to find venues that are open to hosting weed-themed events.
HOTEL BIRON
ANDERSON VALLEY WEED & WINE PAIRING
Because smoking Cannabis or tobacco isn’t allowed in bars in California, the tasting in San Francisco involved touching and smelling the weed, but not smoking it.
Hotel Biron’s owner, Ron Ramsubhag, is an organic chemist by day who, in 2024, became the proprietor of the bar he used to patronize.
“A lot of our regulars here, even staff, enjoy (Cannabis), even myself,” Ramsubhag said.
When asked if he was afraid people would start toking up inside, Ramsubhag said the thought had crossed his mind, but that ultimately he knew “it was going to be a fun educational experience.”
“Our regulars that come to the bar, they’re advocates for weed and marijuana and the medical properties that come with it,” he said.
TAKE FLIGHT
The San Francisco tasting event also included Pink Jesus, the signature strain of Sonoma Hills Farm. Pink Jesus is a cross of Pink 2.0, Starfighter and Heirloom OG. Cenali described the Cannabis as having notes of ginger, pink bubblegum, black raspberry and licorice. The primary terpenes in Pink Jesus are ocimene, beta-caryophyllene and humulene, she said.
Evans followed in describing the wine pairing, a cava rosado. The pink sparkling selection was from Spain and is a blend of two types of grapes, garnacha and trepat. Evans described the wine as having notes of cherries and strawberries and the aroma of rose petals.
"What I thought was interesting was learning about how farmers think about Cannabis. It’s very similar to how a grape farmer thinks about wine, and it’s really about that sense of place and practice.”
Guests were invited to smell the wine and the Cannabis side by side to evaluate if they could identify any similarities or differences.
“The truth is you can evaluate your Cannabis just like you can wine,” Evans said. “So this is what we’re trying to demonstrate tonight: that you can find different aromas and flavors in different strains. You can almost have like a flight of Cannabis and taste through it just like we do with wine.”
THE OCCASION
When it comes to choosing weed and wine, Evans said pairings come with occasions.
“When you’re out on the beach or you’re enjoying something on a hot day, you’re probably not going to reach for that big Napa cab,” Evans said.
“You’re probably going to go for that chilled albariño or like a grüner veltliner or something like that. And I think Cannabis is the same. You think about the occasion that you want to pair with, like how do you want to feel? And then you can customize it that way.”
Thinking of it that way, a full-bodied red wine is the indica of weed. It’s best when you want to relax in the evening.
For daytime affairs, Evans recommends going with lighter-bodied white wines and strains that contain terpenes associated with uplifting and energizing effects, such as pinene, which was in the rosemary that was passed around in a wine glass at the Terpenes and Tannins event.
Evans said when you’re in doubt about what wine might work best with your weed selection, go with bubbly.
“I think with bubbles, with sparkling wine especially, it very much cleanses your palate,” Evans said. “You salivate. It’s such a good match, so I always say champagne or cava, and bubbles and Cannabis is one of my favorite pairings.”
THEHERBSOMM.COM | @THEHERBSOMM
CANNABIS SOMMELIER JAMIE EVANS PHOTO BY MONICA
CANNESCAPE WEED & WINE PAIRING
DAYDREAMER DAYDREAMER COFFEE & CREATIVE LOUNGE
Growing out of a genuine love for coffee and the St. Johns neighborhood, Daydreamer Coffee & Creative Lounge first opened as a lone coffee cart in 2018. After operating throughout the COVID-19 pandemic and serving as an outdoor social hub for the local community, the company expanded in 2022, adding another food cart and taking over a nearby interior business space.
“WE DO SMALL THINGS WITH GREAT LOVE and just try to let good products shine through,” Cat Caperello, owner and operator, explained.
“(We’re) developing a neighborhood hub and serving thy neighbor and thy neighborhood.”
Originally founded with the hard work and help of Caryn Grunwald, Cat and her wife, Lisa Snyder, co-founder of Tokeativity, have continued to put an unquantifiable amount of effort into building a community around Daydreamer.
The lounge schedule is packed with cool programs like Sunday markets, open mics and movie nights. There’s even a bike repair pop-up currently renting a portion of the space and a weekly knitting group on Fridays.
Notably, the coffee shop manages a Community Cup program where customers can donate a 12-ounce cup of drip coffee to others in need. They also feature a free library stocked with books, including options selected for themes of diversity and anti-racism. In every step along the way, the business is geared toward curating an inclusive and community-forward space.
Of particular interest to Oregon Leaf readers, Daydreamer has hosted a series of private Cannabis events in conjunction with partnered entities Tokeativity, Take Root Training and the “Talking Pot Heads” podcast. A series of live “Budtender Insights” has been presented on topics like concentrates and terpenes, with the programming providing significant educational and networking opportunities for attendees. In addition, lounge members who are 21 and older can access the creative space from 4 to 8 p.m. on Saturdays. The creative lounge is a superb way to kick back, create and connect with others in a fun and safe space.
When it comes to coffee, Daydreamer has an impressive menu of high-quality and ethically sourced options curated to suit everyone from casual consumers to bean aficionados. Their primary roasting partner, Marigold Coffee, is a women-owned coffee producer local to Portland, and most of their other items, including their matcha, chai and CBD, are also sourced locally. Their trademark beverage creations, like the Borgia Bliss, the Britney Griner and the Walter White (an addictive mocha made with Hollander white chocolate and East Fork Cultivars CBD), are all as unique as their eponymous namesakes and are genuinely hard to put down after the first scrumptious sip.
DAYDREAMER
“THE CREATIVE LOUNGE IS A SUPERB WAY TO KICK BACK, CREATE AND CONNECT WITH OTHERS IN A FUN AND SAFE SPACE.”
COFFEE & CREATIVE LOUNGE
7315 N. FESSENDEN ST., PORTLAND, OR
DAYDREAMERCOFFEEPDX.COM
@DAYDREAMERCOFFEEPDX (503) 206-4170
MONDAY-THURS.7AM-7PM
FRIDAY-SAT.7AM-8PM
SUNDAY 7AM-4PM
The business also presents a wide array of food options, from burgers to in-house pastries to traditional lunch sandwiches with housemade sauces. It would be a sore omission not to mention their fried egg sandwiches, a popular customer favorite served on a choice of bread (including, but not limited to, bagels, croissants and English muffins) along with a multitude of toppings ranging from savory to sweet.
Given the quest for tannins and terpenes pairings this month, Oregon Leaf staff started with a Chamomile and Chill, a chamomile tea with lavender syrup, CBD and a steamed milk of choice, complemented by a fat joint of Z selected for its high linalool composition. After kicking back in the Creative Lounge and working up a case of the munchies, a Turkey Club Melt with house pesto served as a delicious capstone for the whole sensory experience. From the soft floral tones of the tea to the savory and herbaceous flavors of the sandwich, the offerings took our tastebuds on a daydream of a journey that left us feeling stoney and satisfied. It’s easy to see how a shared love of food and drink can bring people together, and Daydreamer Coffee & Creative Lounge has designed a space where that connection happens so organically and authentically.
When neighborhood action is paired with unrelenting love and passion, the result is a better community for all. A huge amount of appreciation to Cat, Lisa and the entire crew at Daydreamer Coffee for what they do to contribute to the richness of Portland’s coffee and Cannabis cultures.
BALD PEAK FARM
Bald Peak Farm is an Oregon-based cultivation company that’s been growing Cannabis since 2016. Established within the Chehalem Mountains in the Willamette Valley, the facility sits at a soaring 1,600 feet above sea level.
Given their status as the in-house producer for over 10 different Chalice dispensary locations, Bald Peak Farm maintains three greenhouses, including a 10,000-squarefoot canopy for flowering plants. With the capacity to run around 3,000 living cultivars at the same time, the main greenhouse is organized into subsections set up in three-week intervals. The gradation in flora lifespan allows the staff to harvest manageable portions of the bay at a time. No small task, the output is estimated somewhere around 200 pounds every three weeks.
Highly lauded in terms of accolades, the farm has been awarded for their entries into a multitude of competitions over the years, including the Oregon Leaf Bowl, High Times’ Cannabis Cup, and the Oregon Growers Cup. It begs the question: How does such a massive producer consistently put out so many award-winning products?
“We pretty much have to grow how the facility wants us to,” Derek Rayhorn, director of cultivation, explained.
“Because I have Mother Nature helping me out at certain times of the year and maybe not so much at other times, some processes have to be decided on the fly.”
While growing within a greenhouse can help protect vegetation to a large degree, the fluctuation in outdoor conditions across the seasons can greatly impact the Cannabis produced at Bald Peak Farm. By utilizing a tailored approach in terms of plant placement within the space, individualized hand watering and even specific strain selection for each run (depending on environmental climate), the crew sets each variety up for success as much as possible. Every cultivar on site is grown in a natural soil medium with mixed light assistance in the form of LEDs. A considerable and intentional effort is made to keep the flower space as clean and pest-free as possible.
“I’m not an indoor grower. It’s hard for me to regulate my environment up here. It’s one of the reasons I specifically breed and select for pest and pathogen resistance,” Derek said.
To that end, a defining characteristic of Bald Peak Farm is the amount of breeding, seed-popping and phenohunting they do.
Director of Cultivation
Derek Rayhorn
“The focus on palliative, medicinal options is something that sets the business apart.”
From the plethora of varieties cultivated on site, only four of the strains came from clones outside of the company. The rest of the selections have been bred in-house or grown from a seed and hunted for preferential phenotypic expression. The result is an extremely diverse and exclusive lineup, including hitters like their Maui Melon Bubble Gum (Hawaiian Durban Pie x Strawberry Guava), Funk Gravy (Georgia Pie x Kombucha) and Silver Pine (Silver Hawk x Pineapple Express).
It’s important to mention that Bald Peak Farm puts a large effort into producing 1:1 THC:CBD and other mixed-ratio flower. Out of the 21 strains that have been bred on the farm by Derek, six of them are 1:1s. The focus on palliative, medicinal options is something that sets the business apart, bringing customers from far and wide to seek their products.
Cultivars like Mayra’s Medicine (Silverhawk x Blue Dragon Desert Frost), Sweet Tonic (Sweet Tooth x Cannatonic) and their most awarded selection, Strawberry Remedy (Strawberry Fields x Blue Dragon Desert Frost), represent significant efforts put into bringing viable alternative cannabinoids to market.
The Tannins and Terpenes issue is all about bringing things together so that the sum is greater than its parts. In that way, Bald Peak Farm has brought together a powerhouse of a team along with a top-notch facility, a meticulous standard operating procedure and a diversified stable of genetics. The result is a colossus of a Cannabis farm that produces both consistently and efficiently.
PHOTO BY ROB MCCLURG
Mayra’s Medicine
AMORP SYMPHONY
HOUS
Kensington, Pennsylvania, a place that has become a Philadelphia art haven, is where this artist’s journey began. It was a typical hot, humid summer, but this particular evening would include a small thunderstorm while another large spark was happening below. It was July 26, 2017, and Amorphous Symphony was born into the world of glass art. A few of Brandon Spencer’s friends saw his interest piquing, and they decided to enable him to follow his inspiration by renting him space at their glass studio. Since that point in the timeline, Brandon’s switch has always been in the “on” position.
At the 2025 Mini Masters Champs Glass Games in Las Vegas, Brandon took home first place in the Expanding Consciousness category for his “Shivasaurus.”
ANOTHER THING BRANDON travel. He’s not constantly on the road, but when he is, you can guarantee he’s making solid connections with people and enjoying all the culture he can find. Speaking of traveling, Brandon recently won first place at the 2025 Mini Masters Champs Glass Games in Las Vegas for his sculpture, “Shivasau rus,” in the Expanding Conscious ness category. Artists were limited to a 4-by-4-inch box of prep material and only six hours to complete the project.
COMMONLY KNOWN for his love of dinosaurs, paleontology themes shine through in his creations. This subject matter requires an amazing amount of dexterity in regards to sculptural skills, which he shows prominently in each piece. After being exposed to a variety of his Amorphous Symphony works over the years, I would point out that his colorways definitely set him apart, as well as his attention to detail with his connections and shaping.
Massachusetts, Rip Tide in Belfast, Maine, and Beaufort Glass Art Gallery in Beaufort, South Carolina. A U.K. Dino drop and a few more openings will be posted on his social media, so stay tuned.
Amorphous Symphony continues to push the boundaries of borosilicate art.
a few years ago, and his kind demeanor and obvious dedication to the craft set him apart from a lot of the artists that were coming on the scene at that time. I would see this kid call it a night when the party was just getting started.
He knew he needed to be well-rested to perform his best every day. Now, to be clear, there have been nights when I’ve watched the sunrise on a New Jersey shore with him and an amazing group of people.
But most nights, he’s focusing on his art and what goes into it, whether it’s learning new techniques or collaborating with some of the world’s most renowned artists.
Amorphous Symphony continues to push the boundaries of borosilicate art.
When Brandon isn’t on the torch, you’ll find him hanging out with his girlfriend and dogs, watching anime or playing video games.
Four artists at the top of their game showcase the wonder of functional vessels.
A CUP ABOVE
@FRITGLASS GLASS
PORTLAND, OR
Anthony Charles hails from Long Island, New York, but he’s made Portland, Oregon, his home over the last 10 years. For years, he was predominantly a marble artist, and then for many more years, he was mostly a pipe maker. During a slow period around 2019, Anthony started making cups. He was doing some gig work to make extra money, and he would come into the shop and make a whole cup in a couple of hours versus making a rig that took two days. When the cups started doing well at auction, he was able to go back to just doing glasswork full time. When COVID-19 hit, he thought it would slow down, but it was the exact opposite. Demand for craft beer glasses exploded during lockdown, and sales of Anthony’s one-of-a-kind drinking glasses
He would come into the shop and make a whole cup in a couple of hours versus making a rig that took two days.
Although Ben Burtoni is mostly known for his intricate marbles and sculptural designs with a tropical avian influence, he also likes to make very unique drinking vessels. One of them features a complex wigwag pattern with highlights from a satin turquoise color known as “neptunium.” In another example, we have that same color, but it has been ghosted (a technique that allows the artist to control the density of a particular color) for more transparency and paired with an epic hand-drawn cloud scene. And finally, we have what I call a perfect breakfast set: two handled glasses and one larger tumbler. You never know what Ben will come up with next, so don’t miss out on the constant evolution on his Instagram page.
One of them features a complex wigwag pattern with highlights from a satin turquoise color known as
COLORADO SPRINGS, CO
@BURTONIGLASS
@WHITNEYHARMONGLASS
WHITNEY HARMON GLASS
BELLINGHAM, WA
Whitney Harmon’s talents spread far and wide, and you can enjoy a few of his cup designs here. Each piece is completed with a lot of focus on cold work. You’ll notice beveled edges and lapped bases among other small details. These are celebration pieces, but they are sturdy enough for daily use. The unique layering utilized with his millefiori and some luster makes this masterpiece really pop. His utilization of reticello patterns for border and center pieces makes for a clean look. And how about those platinum bands? They are actually painted by hand on the piece, adding another spectacular dimension to the colorways and shaping of these works of art.
@MOTHERSHIPGLASS MOTHERSHIP GLASS
BELLINGHAM, WA
These are celebration pieces, but they are sturdy enough for daily use.
To say Mothership Glass never disappoints is certainly not an exaggeration in this case. The level of intricacy in the patterns on both of these sake sets is stunning. With a tokkuri and matching cups from the “Temple” and “Dragon’s Gate” series, these sets command a presence anywhere they go. Along with clean lines, perfect shaping and insane graphic details is the perfection in wall thickness and finishing touches that Mothership is known for. If you are looking for a gift for the sake lover in your life, you may have found it.
With a tokkuri and matching cups from the “Temple” and “Dragon’s Gate” series, these sets command a presence anywhere they go.
“Dragon’s Gate,” left, and “Temple” Sake Set, right.
E ects: Sedating, Euphoric, Heavy Body High
Flavors: Garlic Gas, Sweet Dough Earthy Kush
Aroma: Pungent Funk, Diesel, Roasted Garlic
Lineage: Chemdawg X Girl Scout Cookie
Savory Gas Meets Sweet Cookie Funk
Black Sheep Cultivation Lusty Lady + Binary Brewing Virtual Redality
This pairing is the perfect escape from reality. It’s a carefully curated crossover episode where each sip immerses you into a virtual vacation, and each puff is like downloading a dank upgrade.
TANNINS
This classic Irish red beer from Binary Brewing out of Beaverton is a malty ale with toasted hop notes. The cozy, caramel undertones play on the palate, presenting a fuzzy feeling that’s something like slipping into the soft static of a simpler universe. The deep, ruby-amber liquid is rich enough to hold the beer’s bold flavors, but light enough to quench your thirst on any given side quest.
TERPENES
Lusty Lady is Bahama Mama x Red Runtz crossbred by Exotic Genetix. Black Sheep Cultivation’s rendition showcases the flower’s sweet berry and warm vanilla side, with a strong strawberry candy tang as you make your way into the middle of the nug. On the exhale, a familiar malted moment is fleeting, leading to floral notes that flourish before bouncing back to baskets of fruit. The vanilla returns to linger in the air alongside a skunky surprise that we can’t quite nail down elsewhere in the experience.
THE PAIRING Binary Brewing and Black Sheep Cultivation bring an experience that feels like stumbling into a secret level of laid-back life. Just when you’re getting comfortable with Virtual Redality’s warm glow, Lusty Lady kicks in the door with a juicy plot twist. Together, the sensation is like side-stepping into a wonderful new world, where everything is just a little sweeter, stranger and more worth exploring.
“Just when you’re getting comfortable with Virtual Redality’s warm glow, Lusty Lady kicks in the door with a juicy plot twist.”
SNIFFING OUT SOLUTIONS TO FIND TRUTH IN TERPS POTENCY PROBLEM
HIGH STAKES AND NUMBERS
It’s no secret that potency drives the Cannabis market, even though patients and producers alike have been screaming about the plant’s many other beneficial compounds, like terpenes, for 10-plus years. This trend — driven by a lack of general consumer education and a viciously volatile market where producers are forced to compete at all costs — has snowballed into a situation where it seems no side is winning.
Breeders and growers are discarding unique profiles in favor of culling cultivars that produce potency. Shops are stuck with stale shelves that won’t sell. Consumers are paying premiums for results they can’t trust and, more importantly, missing out on a pivotal part of the plant’s experience. Cannabis testing labs are at the forefront of this issue, stuck in the same cycle of survival where potency pays the bills.
To dive deeper into this problem, we sought the expertise of Taylor Pearce. He is currently the lab director at Green Leaf Lab (Sacramento), and he has a Bachelor of Science in biochemistry and over 12 years of testing experience (spanning four companies) in Oregon, Arizona and California.
TESTING STANDARDS
Similar problems plague all of these markets. From California to Arkansas, class action lawsuits have been filed against brands and labs alike for inflated THC numbers.
In California, a 2022 independent study reported on by Cannabis Industry Journal showed that out of 150 products tested, 87% were greater than “10% deviant of their labeled values.”
Legalized states around the nation are facing the same story, with state reference laboratories continuing to find flaws in private-party potency results.
Pearce adds that testing standards lacking state-to-state fluidity and scientific language stunt the evolution of overall testing procedures, while market pressure pushes producers to “shop around” for labs more likely to inflate numbers. With such great variance from lab to lab Pearce adds that, “potency results vary so much, you can’t even rely on them.”
UNTAPPED TERPENE TREASURES
After years of what Pearce accurately calls “lukewarm public attention,” terpenes have failed to gain real traction among the masses as a marker, largely due to a lack of state-mandated testing and, therefore, consumer information. But these compounds offer a vibrant picture of aroma, flavor, effect and overall experience.
Terpene testing has caught on in multiple markets as a way for concentrates, in particular, to set themselves apart. But it’s up to brands to push the trend and labs to inform them of their testing options.
Pearce acknowledges that this has its own obstacles, like the same risk of percentage inflation and the limitations of the tests commonly requested. His proposed solution: relative abundance terpene testing.
A FULL FINGERPRINT
The relative abundance method doesn’t focus on exact percentages of top terpenes, but on whether a terpene is “present at statistically significant levels.” This provides a much deeper look at a profile’s unique “fingerprint.”
In 2024, the Oregon Liquor and Cannabis Commission investigated seven of the state’s (then) 11 licensed testing labs for inflating THC results, citing three. One year later, the problem persisted. A 2025 report by the OLCC and the state’s Cannabis Reference Laboratory found that “third-party laboratory results were 13% higher” than CRL’s findings. For consumers, this is bad news. If the only metric the masses rely on is unreliable, then what markers are actually meaningful?
“A 2022 independent study reported on by Cannabis Industry Journal showed that out of 150 products tested, 87% were greater than ‘10% deviant of their labeled values.’ ”
“I think the approach to terpene testing is wrong. We’re often asked to look for the top two or three terpenes, which generally results in the same ten or so common compounds across strains,” Pearce shared. “The more interesting question is: What is the full terpene fingerprint? That’s where you really start to see how two strains with similar THC can have such different effects.” If we can’t count on THC as consumers, a more comprehensive snapshot is necessary. The latest research points to the presence of nearly 120 terpenes in Cannabis. Limiting our understanding of a profile to THC and just two or three terpenes restricts our ability to wield its effects, whether you’re looking at this from a marketability or medical perspective.
GREEN LEAF LAB SACRAMENTO DIRECTOR TAYLOR PEARCE
flavor savor
JUDGING FLOWERS BY THEIR FLAVORS (AND TERPS) AT THE LEAF BOWL
Since we launched the Leaf Bowl competitionsinlate2021,the Leafstaffallagreedthatweneeded tomovebeyondthethreetraditional flowercategoriesofIndica,Sativaand Hybrid.Somuchprogresshadbeen madeinunderstandingthenumerous terpenesandothercompoundsthat giveCannabiscultivarstheirdistinctive aromas and flavors that those old classifications had become outdated for judgingpurposes.Andso,wecreated ourownflowercategories based on flavorprofiles.
BUT SOON AFTER, while judging hydrocarbon concentrates for the Emerald Cup, I learned about the terpene classification system developed by PhytoFacts and SC Labs. And while the categories we came up with were very similar, their categories were based on a detailed analysis of thousands of different strain samples. So last year, with SC Labs’ blessing, we adopted their data-driven classifications as the official flower categories of the Leaf Bowl, with the addition of two of our own nonterpenebased groupings: CBD and Open Category. Ideally, all flower samples should be entered into the flavor category that best fits their terpene profile. That way, our judges can rate each entry against other entries with similar characteristics. For anyone hoping to enter or judge the Leaf Bowl next year and beyond, here is a brief overview of our flower classifications...
SPECIAL THANKS TO PHYTOFACTS AND SC LABS FOR THEIR OUTSTANDING WORK IN DEVELOPING THESE PROFILES AND ALLOWING US TO UTILIZE THEM FOR OUR COMPETITION.
Flavor/Aroma: Orange, Tangerine
Typical Cultivars: Tangie, Mimosa, Forbidden Fruit // The most recent addition to their classification system, this category is based less on terpene dominance and more on the prevalence of an orangey-smelling compound dubbed “tropicanna sulfur,” which often overpowers the terpenes.
Flavor/Aroma: Piney, woodsy, fruity
Typical Cultivars: Jack Herer, Trainwreck, various Hazes
// Most associated with what we’ve historically considered “sativas,” these cultivars are dominated mainly by a combination of myrcene, caryophyllene and terpinolene.
// Cultivars with unusual terpene combinations that don’t fit into any of the previously outlined categories, including those with high levels of less-common terps like ocimene, humulene or linalool, among others.
Flavor/Aroma: Spicy, sweet, doughy
Typical Cultivars: Girl Scout Cookies, various Cake and Gelato strains // Cultivars featuring a codominance of caryophyllene and limonene.
Flavor/Aroma:
Sweet, hoppy, herbaceous
Typical Cultivars: Blue Dream, Grandaddy Purp, Cherry AK // These cultivars exhibit high levels of myrcene, accompanied by secondary codominance of pinene and caryophyllene.
Flavor/Aroma: Varied
Typical Cultivars: Charlotte’s Web, Ringo’s Gift, Cannatonic // Strains of any flavor profile that have a significant percentage of CBD.
Flavor/Aroma: Sweet, gassy, peppery
Typical Cultivars: OG Kush, Chemdog, Sour Diesel // Closely related to Desserts, cultivars in this category also feature a codominance of caryophyllene and limonene, but with the addition of a heavy myrcene presence. Many strains in this classification also feature high levels of thiols, the compounds that give Cannabis its fuel-like aroma.
Flavor/Aroma:
Tropical fruit, flowers, herbs
Typical Cultivars: Hawaiian, In the Pines, most Pineapple strains // These cultivars have high levels of ocimene co-dominated by myrcene and/or caryophyllene.
// This is a catch-all category we created for competitors who don’t know which category their entry belongs in or who prefer to have their entry compete in a broader field rather than against similar strains.
Mimosa 1937 Farms
Jack Herer Curio Wellness
Blue Dream Sky High Gardens Flyin’ Hawaiian 1937 Farms
Gelato Cake District Cannabis Sour Diesel Sense Cannabis
Dutch Treat WoodWide
Blue Raspberry Icee Terp Mansion
Cannatonic x Ringo’s Gift Hogwash Pharms
LIVETIA CANNON INFUSED PRE-ROLL
“GUSH
MINTS” FLOWER x “THE HIVE” ROSIN
MCMENAMINS JAM SESSION THC CITRUS HAZE SELTZER WATER
Social pressure to consume alcohol is finally losing steam, and it’s perfectly acceptable to go California sober (or whatever the Oregon equivalent is) at the Saturday shindig. It’s even highly suggested! If you’re looking for a nonalcoholic buzz that won’t have you sitting out a social sip, we have the perfect pair to party with.
TANNINS
Hemp-infused seltzers have taken over, from your local grocery store to beloved food and beverage institutions. Pacific Northwest staple McMenamins has hopped on the hype, releasing THC-infused seltzers available to patrons in-pub and online in two flavors and potencies.
Jam Session THC is a citrus haze seltzer with hemp-derived extract totaling 2 milligrams of THC and 10mg of CBD. It’s an effervescent escape into crisp citrus notes and the slightest essence of hemp. This surprisingly refreshing beverage has zero sugar or calories, and it has a relatively low per-can potency, so you can guzzle guilt-free.
TERPENES
Livetia Farms is a family-owned and -operated business based in Ashland. Their new infused prerolls are painstakingly produced from plant to press, featuring 2.5 grams of indoor flower and a halfgram of life rosin carefully crafted under one roof.
A combination of Gush Mintz (flower) and The Hive (rosin) grabbed our attention, oozing skunky-fruity scents before we even popped the bottle. Inside, behold a wide, wood-tipped beast of a bat, which we now see is appropriately named “Cannon,” shooting 954mg of THC straight to the brain.
The Hive’s juicy banana-papaya profile flows through first, but as the burn continues, a mouthwatering main course with a rainbow of flavor falls into place. White pepper, pine and lime are cushioned by a candy-mint moment before galloping gracefully to a floral finish. It’s a Mary Poppins purse of a profile!
PAIRING
“A CITRUS HAZE SELTZER WITH HEMP-DERIVED EXTRACT”
McMenamins Jam Session THC seltzer stabilizes the citrus notes in Livetia’s Gush Mintz flower and The Hive rosin, allowing the sweeter fruits and jammy nuanced notes to shine through the smoke. We pick up even more playful papaya punches and a newly found lactic kick that provides a plush landing for the seltzer’s crisp crescendo.
SISKIYOU SUNGROWN MINT MCT 1:1 TINCTURE
STEVEN SMITH TEAMAKER BLACKBERRY JASMINE ICED TEA
Pairing this ice-cold elixir with a side of fresh-cut pineapple is sure to have you reminiscing about sunny riverside days surrounded by friends and a cool Pacific Northwest breeze.
“THIS INFUSED BEVERAGE MAKES FOR A VIBRANT, WELLNESS-FORWARD ELIXIR THAT IS COOLING TO THE BODY, CALMING TO THE MIND AND CRAFTED ENTIRELY FROM NATURE’S PHARMACY.”
TANNINS
Like a sunbeam reflecting off the ocean blue, Steven Smith Teamaker Blackberry Jasmine Iced Tea pours out in a dazzling sapphire hue. This full-leaf green tea blend floats on delicate waves of Chinese jasmine silver tip, kissed with the soft sweetness of blackberry and mango. Invigorated by the zest of citrus orange peel rinds and the tropical sparkle of pineapple, this daytime pick-me-up makes for a memorable summertime share with friends. As I continued to sip on this icecold beverage, notes of refreshing citrus and bright green tea unfolded slowly, leaving a whisper of floral sweetness. This cup of tea transformed into a grounding and uplifting midsummer elixir.
TERPENES
This 1:1 RSO MCT Mint Tincture from Siskiyou Sungrown is plant medicine in its purest, most intentional form. Crafted with organic MCT coconut oil, locally sourced Oregon mint and full-spectrum Cannabis extract, it delivers a perfectly balanced ratio of THC to CBD — 1,000 total cannabinoids working in harmony. Dropping this sublingual on my palate quickly revealed a powerful, cool mint sensation that opened the sinuses, cleared the mind and had an immediate salivation effect. As the experience developed, I noticed a sweet, nutty and tropical softness that complemented the whole-plant Cannabis notes. Activation begins in as little as 15 minutes, with a gentle rise into clarity and an overall easing of the body that can last up to four hours. This is Cannabis as it was meant to be: organically grown, regenerative and solvent-free.
PAIRING
When the summer sun sits high in the sky and the air resonates with a stinging heat, reach for a tall glass of Steven Smith Teamaker Blackberry Jasmine Iced Tea. Pour it over ice, and garnish with a sprig of fresh mint, a handful of juicy blackberries and a zest of citrus rind to awaken the senses. Then, drop in your desired dose of Siskiyou Sungrown’s 1:1 RSO MCT Mint Tincture, letting the cool Oregon mint mingle with the tea’s gentle fruit and floral notes. This infused beverage makes for a vibrant, wellness-forward elixir that is cooling to the body, calming to the mind and crafted entirely from nature’s pharmacy. Together, they offer a truly soul-soothing moment of conscious indulgence that will hydrate, ground and invigorate your day.
SISKIYOUSUNGROWN.COM
@SISKIYOUSUNGROWN
SMITHTEA.COM
@SMITHTEAMAKER
HAPPY CABBAGE POG ROSIN BLOX
SOLVENTLESS EDIBLE GUMMIES
PORTLAND CIDER CO.
PASSION ORANGE GUAVA HARD CIDER
For this particular T&T entry, Oregon Leaf is channeling their inner aloha in the form of a tropical pairing with both Pacific Northwest and Pacific Islands flair.
“A TYPHOON OF FRUITY FLAVOR THAT FLOODS THE PALATE”
TANNINS
Portland Cider Co.’s POG (passion fruit, orange and guava) Hard Cider is an apple cider fermented locally in Clackamas. A Portland local favorite and seasonal exclusive, POG has a crisp baseline flavor of Northwest apples accented with lusher notes of passionfruit, guava and tangerines. The taste is best described as fruity, sweet, tart and tangy, with a fleeting floral feature. It’s a light, refreshing beverage that presents deceptively unlike alcohol despite clocking in at a respectable 5.5% ABV (alcohol by volume).
TERPENES
Happy Cabbage’s POG Blox are solventless gummy edibles that utilize the brand’s in-house hash rosin as an input. The 100-milligram rectangular consumables are scored and separated into smaller 10mg “blox” for accurate dosing. Sugary and fruity with a guava-heavy POG flavoring, these toothsome little treats are irresistibly tasty. Made with real fruit puree, coconut oil and natural sweeteners, Blox are so delicious they’re hard to put down.
PAIRING
The combination of the POG cider with the POG gummy creates a typhoon of fruity flavor that floods the palate and saturates the tongue in succulent taste. The expressions echo and play off of each other perfectly, leaving a lip-smacking tropical relish that’s undeniably delectable. Bringing together the effects from each product, this pairing generates quite the exciting head and body buzz. A splendid choice for floating the river, relaxing after a long hike through the woods or kicking back at an outdoor concert or festival, the match is practically made for sunny summer activities and outdoor shenanigans. Both products are vegan and gluten-free, meaning this wombo combo is safe to bring to most any sesh. All in all, the POG on POG pairing is a phenomenal partnership when consumed in moderation. A big mahalo to local legends Portland Cider Co. and Happy Cabbage for inspiring this terrific twinship and for putting out top-notch tannins and terpenes.
OG INC x BANJO
TROP CHERRY STRAWBERRY ROSIN
WANDERING GOAT
PERU NORANDINO
SINGLE-ORIGIN COFFEE
Matthew “Banjo” Stroven is one of the most prominent names in glassblowing. This year, he branched out into products, partnering with OG Inc and releasing live rosin in Oregon and California. OG Inc told us that they’re excited to bring this project to the market since “only certain farms are allowed to cultivate for Banjo, and they have to be blessed in by the man himself.” With such well-known names on the project, many hash heads across the Pacific Northwest have been wondering what the jars will be like, which makes their Trop Cherry Strawberry a perfect choice for this month’s highlight.
TANNINS
We stopped by Wandering Goat roastery in Eugene, where the helpful staff suggested a Peru Norandino single-origin coffee. This umbrella cooperative supports three regional organizations of farmers who together produce 25,000 acres of coffee within northern Peru. The smell that comes from just the beans is hypnotic. Rich without being overly bright or heavy, the middle section of aroma is packed full, and the bag description does it justice, listing notes of cola, fig, banana and chocolate.
What better way to enjoy Wandering Goat coffee than with steamed goat milk? Rich, creamy and a little earthy, there’s a hint of something like goat cheese at the end. This was first introduced to me as a capriccino, but for today, we made a sort of café au chèvre lait. Adding steamed milk, we saw the sweeter moments of these notes pulled to the foreground and elevated out of the tangled flavor mix.
TERPENES
OG Inc says they got this strain from a homie who got it from his homie, so the provenance is a bit unclear, but all parties believe it to be Tropicana Cherry x Strawberry Fritter from Raw Genetics. Grown and washed in the Willamette Valley, this is a great example of what I call donut-ready rosin. Terpy and tacky but pliable in your fingers, you can roll some around and get a nice sense of its complex aromas. Citrus, candy necklace and Red Hots candy all buzz around the top of the smell. At first, I kept getting something lightly earthy but soft like peanut butter, but after warming some up in the fingers, that citrus edge blossomed out. What space was left seemed filled with the remainder of that earthiness and some deep fruit notes. Going in at 400 degrees Fahrenheit provides all citrus, and the exhale hits the sinuses. What starts as nothing on the aftertaste takes on that sweet candy layered over that earthiness.
PAIRING
Once you mix a dab with a mouthful of coffee, the light citrus flavors provide a beautiful edge to the roast and the steamed milk. The earthiness of the goat milk pairs quite well with the surprising earthiness in this rosin without the two becoming overpronounced. The citrus rests on the top and makes for a wonderful tag team on your taste buds.
BEYOND THE BUD
GROWING TANNINAND TERPENE-RICH PLANTS FOR THE BODY, MIND AND SPIRIT
Long before pharmaceutical laboratories and prescriptions, the Native American medicine chest was the home garden, and the pharmacy was nature. In Ayurveda, the ancient system of wellness born in India over 5,000 years ago, plants are more than just food or fragrance. They are sacred allies, each carrying a unique vibrational signature and a spectrum of botanical compounds that nurture the mind, body and soul.
TWO OF THESE botanical treasures, tannins and terpenes, are often celebrated in fine wines, craft beers and Cannabis. However, they aren’t just found in bottles and buds; these potent plant gifts are alive and thriving in the lush green world surrounding us.
Tannins are plant polyphenols: potent antioxidants with a knack for detoxifying, reducing inflammation and toning tissues. They protect against cellular damage and help the body release what no longer serves it. Terpenes are found in the essential oils of plants. These are the compounds that
give herbs, flowers and trees their distinct scents and colors, as well as antibacterial, antifungal, anti-inflammatory and mood-elevating powers.
Cannabis is a rich source of beneficial terpenes and tannins. For example, terpenes like myrcene (found in Blue Dream) ease stress and relax muscles, while limonene (abundant in Super Lemon Haze) uplifts mood and boosts immunity. Cannabis tannin content contributes antioxidant and anti-inflammatory support, especially in sun-grown, full-spectrum flower.
CULTIVATING AROMATIC HERBAL WISDOM
Want to cultivate an elevated medicine chest? Here are four plants that are guaranteed to overflow with beneficial tannins and terpenes.
HOLY BASIL (TULSI)
In Ayurveda, Tulsi is called the “incomparable one,” and for good reason. This fragrant green goddess is a terpene powerhouse, exuding eugenol and other aromatic oils that soothe anxiety, balance the breath and ignite spiritual clarity. Her tannins bring immune-boosting and detoxifying strength, making Tulsi a daily tonic for both body and spirit. In tribal traditions, Tulsi’s leaves are often brewed into teas for purification rituals. Plant her in a sunny spot, and she’ll fill your garden with sacred vitality.
ROSEMARY
Rosemary is a garden guardian and mental clarity muse. terpenes like rosmarinic acid and cineole give this plant focus-enhancing and antimicrobial gifts, while its tannins lend astringent and anti-inflammatory magic. Indigenous herbalists have turned to rosemary to awaken memory, stimulate circulation and protect against illness. A simple sprig in your tea or tucked into your hair during meditation can invite focus, courage and clarity into your day. Additionally, drinking a cup of rosemary tea twice a day helps prevent parasites.
When we welcome these plants into our home grow, we are weaving ourselves back into an indigenous relationship between humans and the plant spirit world, a relationship of care with these plant teachers who, in return, care for us. As a true OG full circle wellness advocate, I encourage all OGs to welcome this Native wisdom into your garden. Bond with them, grow with them and harvest their gifts with gratitude.
SAGE
Known to Native American tribes as a sacred ancestral teacher, sage has been burned in ceremonies for purification and spiritual clearing for centuries. Beyond the smoke, her leaves are rich in terpenes like thujone and camphor, which support respiratory health and soothe inflammation. Her tannins act as natural antiseptics, helping the body’s tissues heal and tighten. In Ayurvedic wisdom, sage tea is used for digestion and cooling excess heat in the body. Keep her near the entrances and exits to bless the energy of your home.
POMEGRANATE
The pomegranate tree is a tannin-rich beauty that bridges sweet fruit with deep medicinal potency. Its bark and rind hold concentrated tannins that cleanse the gut, strengthen the heart and act as natural antimicrobials. Terpenes in the flower and leaves stimulate anti-inflammatory and hormone-balancing benefits. In Indigenous traditions, the pomegranate is a plant of fertility, abundance and longevity. This plant is worthy of a sunny corner in any sacred garden.
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.
September Sandos
1. Toast the rolls.
2. In a small skillet, heat the oils. Add the onion, and cook on very low heat until soft and caramelized, about 20-25 minutes. If they are sticking, add a splash of water. Stir frequently, and let cool.
1. Spread the mayo on the bottom half of the rolls, and spread the tops with the mustard stirred with the canna-oil.
2. Layer 3 slices of roast pork, 3 slices of Swiss, 3 ham slices, and 8 pickle chips on the bottom of each roll, then top the roll.
3. Heat a nonstick skillet over medium-low heat.
4. Cook the sandwiches, pressing down frequently with a spatula, until the rolls are golden brown and the cheese is melted, 7 to 9 minutes.
Talking Turkey
Makes two sandwiches
2 ciabatta rolls, cut in half lengthwise
2-3 tablespoons olive oil
2 teaspoons canna-oil
1 large yellow onion, peeled and thinly sliced
4 strips jarred roasted red pepper
6 slices havarti cheese
8 slices turkey breast (roasted or smoked)
4. Layer 2 pepper strips, 3 havarti slices and 4 turkey slices on the bottom of each roll.
5. Slice each sandwich in half before serving.
Vegged Out
1. Preheat the oven to 325 F.
2. Combine the oils and pour onto a rimmed baking sheet. Put the zucchini, bell pepper and onion slices on the baking sheet, and sprinkle with the cumin, oregano, salt and pepper. Toss to coat, and bake until the vegetables are tender, 20-25 minutes. Let the veggies cool a bit.
September is that tasty in-between month when there’s still a little summer, but it’s almost harvest time. These Cannabisinfused sandwiches fit right in. The talking turkey brings fall vibes with caramelized onions and melted havarti, perfect for lunch, casual dinner or when you get a case of the munchies. Adding a few strips of bacon wouldn’t be a bad thing. The vegged out hummus with roasted vegetables is farmers market fare, and if you haven’t tried hummus on a sandwich, you’re missing out. The canna Cubano is one of the best sandwiches the world has known. The mustard, pickles and pork create a fantastic combination of flavors and textures. My infusion strain of choice was Pruf Cultivar’s Tangie Biscotti. It’s not always available, so grab it when it is. It is easy, uplifting and the best of both worlds: euphoric and fun, yet it offers stress reduction, and sleep comes easily. The flavors are citrus, cheese and an earthy quality. Myrcene is the dominant terpene, hence the emphasis on relaxation. Laurie@Laurieandmaryjane.com
3 tablespoons olive oil
2 teaspoons canna-oil
1 small zucchini, cut into thin strips
1 bell pepper (any color), seeded and cut into thin strips
1 small red onion, thinly sliced
1 teaspoon ground cumin
1⁄2 teaspoon dried oregano
Salt (kosher or sea) and freshly ground pepper, to taste
3/4 cup hummus (your favorite brand)
4 slices whole-grain bread
3. Spread the hummus equally on all four slices of bread.
4. Divide the vegetables between 2 bread slices, add more salt and pepper to taste and top with the remaining 2 slices of bread. Slice each sandwich in half before serving.
Makes two sandwiches
HOW CANNABIS INSPIRES ART
TREVYMETAL
HE’S COLLABORATED with just about every big-name glass artist out there, and his collection of art and merchandise has been the focus of gallery shows nationwide. Raised in tattoo shops where his dad was working, Trevy Metal says he’s been largely inspired by things that were in the background during his childhood. This meant a diet of Heavy Metal magazines, Ralph Bakshi cartoons and the world of illustrators like Peter Max and Mark Bode.
Looking at Metal’s work, it’s easy to see his connection to comic books, Jim Henson monsters, pop culture from the last 50 years and Japanese animation. “My dad loved ‘Astro Boy’ and ‘Speed Racer,’” he said. These are the types of things, he says, that stay with him in his studio today.
“Right now, obviously, you’ll hear a lot of Sabbath and Ozzy on repeat while my TV plays all the ‘Aliens’ movies, but I’ve also been hard into ‘Plastic Beach’ by the Gorillaz.”
As an artist, he says Cannabis helps him “dig into the deeper themes” in his head. “I think even during my early experimentations with Cannabis, I noticed these dreamy states that let me zone out and uncover themes and concepts in a way that a typical daydream or free drawing session doesn’t fully do,” he told the Leaf. He described how it’s not just the state of being high that allows him to connect with his past for ideas, but that it also helps him feel calm enough later to sit and sift through that intense flow of images to consciously decide which idea to pursue. “The afterglow of getting high is when I get most inspired,” he said.
Metal says his art is also born out of everyday occurrences in life.
“I live in a big city on purpose. There’s something new around almost every corner, and you never know what might trigger a memory or idea,” he said.
“I can literally get inspired by a pile of trash on the ground if the trash is the right color or texture.”
