Green Eugene 2021

GREENEUGENE.COM

OCTOBER 2021

REFLECTING ON ANNETTE DEEP-DIVE ON ALUM ANNETTE BUCHANAN AND THE HISTORY SHE MADE WITH EMG.

GREEN EUGENE WRITER AND PHOTOGRAPHER

Kaylynn Wohl

HARVESTING HACKS

CLAIM 52

HEAD CHEF LUIS FAYAD CLAIMS GREEN EUGENE’S OCTOBER MUNCHIE BADGE OF HONOR.

Growing at Home The Second Season

Letter from the Editor The leaves are turning, the buds are bursting and we are back in business baby! Green Eugene kicked off the start of the academic year with our first in-person meetings — fully vaxxed and masked up — in over a year and a half, and are thriving to say the least. There are some pretty exciting things coming up that we can’t wait to show you, but for now, keep reading for tips on how to get through harvest season, a brand new Strain of The Month or the story of Annette Buchanan, a cannabis journalism and EMG luminary. We are so thrilled to bring you a timeless classic to celebrate the best season of the year, and the wait finally is over: the 2021 Harvest Edition is here. I hope you enjoy reading as much as we enjoyed making it.

Stay safe out there folks!

READ ONLINE EXCLUSIVE STORIES ON

GREENEUGENE.COM

STAFF Editor In Chief

Photographers

Skyla Patton

Kaylynn Wohl

Writers Siena Dorman Kaylynn Wohl Alice Yeager Annie McVay Skyla Patton

President And Publisher Bill Kunerth

VP of Operations

Director of Sales & Digital Marketing Shelly Rondestvedt

Kathy Carbone

Student Sales Manager

Skyla Patton

Creative Director

Patrick McCumber

Alice Yeager

Sam Rudkin

Siena Dorman

Designers

Cover photo taken by Kaylynn Wohl

Emily Fox Zoe Hardister Ben Jensen Maegan McCoy Layna Beale

Account Executives Riley Valle Amy Menendez Keaton Roberts Kevin Sullivan Jen Caplan Melanie Lopez

Thank you for reading Green Eugene. Please note that our publication and site spotlights content about substances that are illegal under federal law and under state law as well in certain places. We do not promote, advocate or condone illicit drug use. All content produced by Green Eugene is for educational and entertainment purposes only.

STRAIN OF THE MONTH

CRITICAL CURE WRITTEN AND PHOTOGRAPHED BY SIENA DORMAN

Featuring an unusually pleasant ratio of CBD to THC, the Critical Cure strain has calming, low-key psychoactive effects that can be enjoyed for many reasons. Critical Cure generally offers an 80:20 CBD-THC ratio which is ideal if you’re looking for something to spark relaxation, calm emotional stresses or feel inspired while tackling a creative activity.

In Eugene, this indica strain can be found as a pre-roll with about 11% CBD and 6% THC, which makes Critical Cure the perfect portable smoking option. The effects of Critical Cure seem to take a bit longer than other THC-heavy strains; this creates a subtle high that you can naturally ease into.

The aromas of Critical Cure are modest and smooth and it has a largely nutty flavor, with a bit of a light fruity taste. The burn is smooth and does not overwhelm the senses.

For anyone who experiences chronic muscle pain, this strain will be excellent for a bit of assistance. Your muscles will start relaxing as you enjoy Critical Cure and you will find sharp pains begin to dull out. If you like to practice activities like yoga and meditation, this strain will help you focus in and listen to your body’s natural impulses to stretch.

The relaxing effects of this strain do not impair your own motivation to move around. The high CBD content makes moving your body feel really good and it may seem like your body knows exactly where it needs an extra stretch.

The head high of Critical Cure is calm. You may feel motivated to take on a task (without feeling too many psychoactive effects) or you may be more encouraged to hang back and read a book. The versatility of Critical Cure allows your own intentions to take the wheel. You won’t feel pulled to do anything in particular, just feel lighter doing what you please which is a nice alternative found in CBD forward products.

This strain is helpful for many kinds of cannabis users, but it is notably great for those who occasionally feel heightened anxiousness with weed use.

Opt for Critical Cure when you’re not looking for a strong head high.

This CBD strain is a problem solver and can be the perfect strain to start a smoke session with. The calming and medicinal effects will set you up for a pleasant and dynamic high when paired with stronger THC strains.

BUDTENDER SPOTLIGHT

KENDRA MODE-WOLF FROM JAMAICA JOEL’S

WRITTEN AND PHOTOGRAPHED BY ALICE YEAGER

HOW LONG HAVE YOU BEEN INVOLVED IN THE CANNABIS INDUSTRY?

HOW WOULD YOU DESCRIBE THE CANNABIS CULTURE IN EUGENE?

Well, I’ve actually only been part of it for almost two months. I’ve known lots of people who were in medical cannabis. And I have done lots of retail before, and thought why don’t I step away from clothes retail and actually do fun retail. And I really like it.

My friend’s dad owns this dispensary and that’s actually really awesome because I know almost everyone who works here. We all went to school together so that’s super fun, and everyone else I have met has been really awesome.

It’s very diverse, we have the university here so it’s perfect there’s so many college kids that come in here all the time. But we also have older people that come in too, that are new to it and want to check it out and have questions, that’s always fun.

WHAT MADE YOU WANT TO LEAVE CLOTHING RETAIL AND COME TO THIS INDUSTRY SPECIFICALLY? Well you’re here to help a person find what they need and that’s it. There’s no weird, ‘you need to sell this much or do this or that’ you’re just here to help people find what they need and I really like that.

WHAT BRINGS YOU JOY IN THIS JOB? I think all of the aspects of it really. I come in and get to talk to cool people all day. It’s just a fun time and there’s not really any aspect about it that I haven’t enjoyed so far.

WHAT IS YOUR FAVORITE STRAIN AT THE MOMENT? It’s called Strawberry Guava, it smells so good. It smells like strawberries, like strawberry yogurt. It’s so delicious. And it feels really nice, like I can still function and do all the things that I need to do even though it’s an indica.

WHAT ARE SOME OF YOUR OTHER INTERESTS OUTSIDE OF CANNABIS? I can be very artistic but it comes in waves. I started making my own Halloween costumes and outfits, so that’s really fun. I have lots of ideas. I just need to do it. I read lots of manga, and I like to play video games too.

WHEN DID YOU START USING CANNABIS? When I first started using cannabis it was mainly for sleep reasons.

Insomnia runs in the family, so that was kind of the main purpose I started but now it’s just kind of part of my life.

WHAT ARE YOUR FUTURE GOALS IN THE INDUSTRY? I definitely want to stay in this industry, I also want to see what other things are out there besides working in a dispensary.

IS THERE ANYTHING ELSE YOU WOULD LIKE THE COMMUNITY TO KNOW? If you’re new to it, don’t be embarrassed to ask questions. If you need to ask questions, ask the questions. Even if it feels stupid and if you feel embarrassed you can come here because everyone is just here to help you get what you need.

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HIGH RECOMMENDATIONS

Time for a Trip with

Trip Packs WRITTEN AND PHOTOGRAPHED BY KAYLYNN WOHL

A

nother ritual has been added to my routine. I get my cashback, roll over to Jamaica Joel’s on 13th and Willamette, and make my way up the brick-color tiled stairs. Passing through the middle chill zone with a posted up Tiki DJ, I enter the dispo. I look around at all the weed things for sale, pretending I’m in the market for something new while playing it cool like I don’t go there regularly. Once the budtender asks what I’m looking for, I quit the games and get straight to business. “Do you have Trip Packs right now?” I ask, ready to be squinty-eyed.

Purchasing prerolls seems silly if you’re a seasoned roller who prides on self efficiency, but sometimes the lazy couchlock hits and there’s no motivation to break it down and roll it up. These packs definitely combat this minor inconvenience, making chain smoking easier than ever.

Locally sourced in Southern Oregon by Epoch Farm, Trip Packs come in paper cigarette pack-like containers that hold 10 half gram joints, ready for any on-the-go adventure. The environmentally concerned toker in me is always glad to avoid the thick plastic pop tops that many prerolls come in. My singular complaint: resealing the pack could be improved, a sticker is provided but not always effective. Still, they’re super aesthetically pleasing, and one carton even features our beloved Bigfoot chillin’ in a mountainous forest scene.

For different occasions and unique adventures, there are four kinds of packs. The standard pack, perfect for any high time, is where these products all began. They come in many fan favorite strains like Blue Dream and GMO Cookies. Hitting the trails? Try the Adventure Pack for terpenes rich in taste and low THC to ensure continued movement—or the ability to still get your shit done.

The seasonal packs come in a white carton displaying artwork of a mountain, a crystal cluster and an Aurora Borealis skyline. This line is designed to get smokers through long snowy nights with a higher THC to keep you warm. Afterall, what better way to get through a winter than to be toasty with Ultraviolence. My favorite addition to my own stash would have to be the variety packs due to having two options in one buy. Sometimes I mix them up to make myself guess what I’m puffing on.

The single strain packs also come in many fan favorites like Bruce Banner and Secret Formula (this one gets me absolutely blasted to Pluto compared to the rest). For the variety packs, I highly recommend: Mendo Purple and Purple Punch or Deadhead OG and Sunday Driver.

These products are super affordable, hooking you up with five grams for what an eighth can typically go for. The quality tight roll keeps them from burning out quickly, and the half gram size ensures lasting flavor throughout the burn. Planning a trip? Incorporate these j’s on your packing list for an extra lit adventure!

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Reflecting on Annette.

BOUND BY HER CONSCIENCE Written by Annie McVay

S

ince cannabis was legalized in Oregon six years ago, on Oct. 1, 2015, it seems like a thing of the past to remember how nerve-wracking being a cannabis connoisseur once was. Public opinion about cannabis has changed greatly over the last few years.

It almost seems like smoking a joint is less offensive than smoking a cigarette. But things used to be harsher than we even realize back when society truly demonized cannabis. It was not only the smokers that had to worry about criminal charges, but also the journalists that covered such a turbulent topic.

The students had excellent points about how using marijuana helped “enrich their (intellectual) experience.” They argued that it could even benefit an alcoholic or otherwise heavy drinker to cut down on their drinking and possibly help them switch to simply smoking pot occasionally. They even recognized that being sentenced to jail time for using or possessing cannabis was not a deterrent but a way for society to destroy a college student’s career before it even began. The students could not have known how significant their anonymous accounts would come to be.

The Daily Emerald wasn’t always independently funded, and campus officials and the authorities hounded one such journalist named Annette Buchanan. After being named Managing Editor of the Oregon Daily Emerald in May of 1966, Annette wrote an article titled, “Students Condone Marijuana Use.” The ensuing legal battle and repercussions would not be forgotten by the State of Oregon, the University of Oregon or the future of journalism itself.

The article alone must have really ruffled some feathers, as students under pseudonyms vented their frustrations surrounding the views and misconceptions that the general public held about marijuana at the time. “Pot is not like alcohol,” explained Bill, one of the seven students Annette interviewed. “You have

complete control. You don’t lose yourself.” “Who does the middle class or the government think it is that they can tell people what to do?” asked Joe.

The students expressed their distaste about myths similar to those we’ve also heard in more recent years. They complained about how society blamed marijuana for leading to harder drugs, like heroin.

However, the students knew that it wasn’t the plant itself that caused its association with hard drugs and crime. It was the fact that it was illegal and therefore only dealt with by the black market. If something isn’t regulated or following a set of standards, it’s bound to be surrounded by shady components.

It is essential to explain why such an article was published by Buchanan, who herself did not consume cannabis. On Sunday, May 22, students in the lobby of the Student Union voiced questions regarding why the Emerald featured so many seemingly anti-marijuana stories. Buchanan assured them that the Emerald was not purposely trying to condemn them or send such a message. She promised to find out what she could do to alleviate their concerns. The news should be able to present the views and opinions of every one of its readers, after all.

E

While proofreading an editorial page endorsing Charles O Porter over residing Lane County District Attorney William Frye, Emerald Editor Phil Semas suggested Buchanan interview UO students about marijuana. On election day, May 24, “Students Condone Marijuana Use” was published in the Emerald.

Too strange a coincidence was it that a week later, on June 1, District Attorney Frye issued subpoenas for Buchanan, Semas, former Emerald Editor Chuck Begs and former Managing Editor Bob Carl. Two days later, all four appeared at the Lane County Courthouse with Attorney Arthur Johnson. The Grand Jury observed as Buchanan was grilled by Frye first, who immediately demanded the names of the seven students featured in her article. Buchanan refused.

Buchanan explained her decision to the Grand Jury citing five reasons: First, as a journalist, Buchanan could not, and would not, breach the code of ethics of her major and profession. Second, to do so would be violating the constitutions of both Federal and State levels, which guaranteed freedom of the press.

Third, as a State of Oregon employee, the knowledge was privileged communication. Fourth, the demand was outside the appropriate scope of the Grand Jury.

And finally, Buchanan was not afforded legal counsel during the hearing. Frye was more than unhappy and tried to twist the information out of Buchanan by comparing withholding the identities of the cannabis-smoking students in her article to that of rapists and murderers.

Twice before the Grand Jury, Buchanan protected the seven students’ identities, which resulted in her being held in contempt of court and fined $300. This was mainly because Oregon did not yet have a shield law, a statute that protects journalists’ right to refuse to disclose or identify their sources. Publisher of the Oakland Tribune and former Republican Senator William Knowland offered to pay Buchanan’s fine.

nalists’ right to protect the identity of their confidential sources.

Next time we light one up, let’s remember Annette Buchanan, a courageous and honorable journalist. Buchanan made a name for herself by following through with the promises she made as a journalist and protecting those sources. At the young age of 20, even in the face of so many threats, from the courts and anti-cannabis individuals, she firmly held her ground. She inadvertently helped Oregon enact its shield law, preventing other journalists from going through similar nerve-wracking experiences. She was a copy editor for the Oregonian for years 1975 to 1997 and even operated a farm with her husband, Michael Conard, near Sandy, Oregon. Buchanan lived to be 67 years old, leaving behind a shining legacy for all journalists to aspire to.

On Dec. 4, 1967, Attorney Johnson filed an appeal through the Supreme Court of Oregon. Unfortunately, the verdict of being held in contempt of court was upheld. “The courts have held the rights of privacy, freedom of association, and ethical convictions are subordinate to the duty of every citizen to testify in court,” states the official State vs. Buchanan court document. Nevertheless, by April 1973, the Oregon House passed Senate Bill 206, ensuring Oregon jour-

“She felt bound by her conscience, her pledge and her word.”

- Attorney Arthur Johnson, The Oregonian, June 29 1996.

Growing at Home

The Second Season

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n our last harvest issue, I provided an overview of my first successful Oregon grow with Jack Herer as my chosen child. This season, I doubled up on plant bodies to care for. It was Mother’s Day weekend, the prime time to plant outdoors, when my Jedi Master grower friend, Alan, helped me adopt two sisters of the same strain: Purple Punch.

The visual cues between the twins made it difficult to know who’s who, so I named them Agatha and Beatrice. Figuring only one symbol of identification would suffice, Agatha was given a raw blue agate stone placed at the edge of the root pouch.

Early on, I ran an Instagram story poll asking “which team are you?” and Agatha won popularity. A few weeks later, I started noticing that one had more success in the race towards the sun.

I began wondering about the metaphysical implications of having a crystal in one but not the other. Or maybe I was focusing more one the one with the marker.

I recalled a video of Dr. Masaru Emoto’s rice experiment showing the power of positive words and how they affect the growth of grains of rice resting in water. The idea is that the rice that was praised started to sprout and grow while the ones that

Written and photographed by Kaylynn Wohl

were ignored or criticized rotted and decomposed. I assumed maybe having more attention on one plant was causing the other one to struggle. I began to give more intentional words of gratitude hyping Beatrice up, and I placed a ring of rose quartz at the base of her soil to continue our season. While some progress was made, I was truly questioning the sisterhood of these girls.

For flourishing foliage, bat guano was my main nutrient, keeping it organic despite the fact that I’ll have these buds wrapped in a Swisher Sweet in no time (yes, we all have our flaws). Progress was noticeable up until I spotted a pause. I returned to my Jedi Master with two questions, those of which he answered with: check the water pH and, “Oh! You don’t have Purple Punch.

I gave you Purple Passion and OG Blue Cheese.” We all have forgetful stoner minds, so this was no big deal. I later learned he was also growing Purple Passion. I was just relieved to find out I was in fact hearing them hum a different tune.

You’d be surprised how much travel was necessary to obtain a pH meter and buffer solution in this town. Many of us Eugenerds have had the delightful Eugene experience of having one specific item needed to obtain but it takes a minimum of four destinations to finally complete the quest... or we simply give up to resort to giving the internet gremlins our money. Shout out to the Constant Gardener for most of my treasure hunt finds, including their own pH up (called Olympus Up) and pH down (cleverly called Hades Down) solutions. This Nectar of the Gods line comes in black bottles with intricate labels; they’re pretty metal so of course I’ll be throwing dollars at their product.

My Jedi Master told me, “They say if you think you’re ready to harvest, you should wait another week.”

I tested my good ol’ tasty tap water and was shocked when I saw a loud 8.3 appear on the meter. An ideal range for cannabis (depending on their stage) is 5.5-6.5. Cannabis plants cannot absorb and process any more nutrients unless being within this sweet spot. I put my scientist pants on (and gloves of course) and began the process of making a stockpile of bat-shit-tea.

Keeping in mind that nutrients added to water will alter the pH, I was sure to add the solutions after the guano.

As the colder nights rolled in and I rolled up, my girls began showing more distinct differences. Beatrice, identified as Purple Passion, darkened her leaves with hinted hues of maroon and plum. Although her size was significantly smaller than her neighboring OG Blue Cheese, I was pleasantly surprised with how beautiful her buds were in comparison. The rocky upbringing was so worth it when I arrived at the flowering stage.

I’ve never seen such a beautifully deep purple before. My OG Blue Cheese, as smelly and thick as she was, stood taller than me at around five and a half feet. Vibrant green leaves fanned throughout the frosty colas.

My Jedi Master told me, “They say if you think you’re ready to harvest, you should wait another week.” So I waited and saw more progress. Another week came by, and I waited some more.

By mid October, I gathered some leaf clippings from around the buds and we inspected them under a scientific microscope, although jewelers scope works fine for those with sturdy hands.

For a nice body high and some couch lock, I was looking for 15-24% of the trichomes to appear in amber rather than milk splotches. Anything from 40-50% and they start to break down and deteriorate.

On October 16th, I pulled Agatha and Beatrice’s fan leaves off and moved them inside to live in dark solitude for two days. Upon entry, my house smells like dank farts. My guests don’t mind, and my roommates patiently wait by my side as I prepare to cure. This may have been my most stressful growing experience as I was challenged with far more intricacies due to the finicky nature of these two strains. I walked right up to my edge and leveled up in growing experience. I can’t wait to set these flowers to flame.

Harvesting Hacks Written and Photographed by Skyla Patton

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he leaves are changing color, the wind has a chill to it and the colas are leaning over with the weight of the world on their shoulders... harvest season has arrived! After a long season of cultivating and doting over your plants, the time has finally come to bust out the shears and get to work. Check out these tips to make your harvest season go a little smoother, whether it’s your first time or you’re a seasoned chopper looking for new tricks.

Set up a station beforehand

Once you start pulling nugs down, everything around you will quickly become covered in a layer of sticky, impossibly messy resin, so it’s important to set up a work station first. If you’re outdoors, set out your tables and chairs and create separate areas for things like snacks and tools for the day. Put valuables like phones and keys (or other items you don’t want to get messy) in a basket for safekeeping, while things like gloves and trimmers should be laid out and easily accessible even with dirty hands. If you have a canopy or tent, put that up for extra weatherproofing.

Use buckets or crates to organize once the plants come down

For different strains, most growers want to keep the plants separated so you know which is which later on while drying and trimming. Label buckets, crates or even laundry baskets with strips of painters tape and a sharpie so you know which containers have which strain as you take them down. When you dry the stems later on, use the painters tape again to separate the strains in sections while hang drying or label the trays individually, depending on how you choose to dry.

Keep those trimmers clean

There’s nothing more frustrating than trying to work with a grubby, gummed up pair of clippers. Grab a lighter and an old rag or paper towel, and heat up the blade of your trimmers until the material smokes a bit. Wipe the blade (comes off very easily) with your rag and boom! Fresh shears, just like new.

Stay hydrated and don’t shy away from the snacks

Work is work, and harvest is a lot of work! It’s super important to take care of your body even while you’re grinding it out so the motivation is backed up by energy. Drink lots of water or tea to stay hydrated, stock up on easily-grabbable snacks and don’t hesitate to take a good lunch break when you need to fuel up.

Pro Tip: Prepare a dinner in the crockpot before heading out to work so by the time you’re ready to eat, it’s ready to be eaten!

Take time to clean up the nugs

This is a hotly-contested debate in the growing community, but the bottom line is: nugs are easier to trim later on if you spend extra energy tidying them up on the stem during harvest. If time allows, spend a few extra minutes with each stem and snip off all the sun leaves with your clippers before drying so they’re not covered in wilted greenery by the time you’re ready to trim. Your future self will be thankful!

Don’t forget the entertainment

Harvest is undoubtedly a long process, even if you’re only dealing with a handful of plants. Don’t make it harder on yourself and your work buddies by sitting in silence or forcing small talk for eight hours. Download a few good playlists with lots of energy, or my personal favorite, a binge-worthy podcast and let a Bluetooth speaker guide your work to keep everyone entertained, but focused.

Claim 52 head chef, Luis Fayad

October Munchies:

Claim Written and photographed by Alice Yeeager

Claim 52 has numerous rotating flavors, with special drops posted monthly and sometimes even weekly. All of their beers are brewed on site at their brewery off of West 11th. You can come try their eclectic beers on tap or take cans to go at their Willamette street pub front.

“I just like making food that other people enjoy,” said Fayad. Oh, and enjoy we certainly do.

W

hat do you crave when you have the munchies? Do you crave hoppy, bitter and malted? What about sweet and fruity? The same sensations as biting into a perfectly ripened peach, or the sweetness you have in candied fruit layered between frosted cake layers.

Claim 52 has mastered the art of bringing these flavors to beer. Mixing delicacies and hops to create legendary local brews.

Their brews and food pair perfectly with any strain. The brewery restaurant is nestled right on the edge of downtown, attracting business with other-wordly flavors in both their locally crafted beer and fusion Brewpub cuisine.

Luis Fayad is the head chef of the Claim 52 restaurant who has brought his own spin to the menu. Bringing his cooking and food culture experiences from

Boston, Ecuador and even Antarctica, he has recently dropped new recipes such as short rib nachos, caprese friedchicken sandwich and vegetarian friendly mushroom asada tacos.

“I personally see cooking as an art, and this to me, my way of expressing myself, and I see food as the ultimate art form. In the sense that it is art that is taken in by all five senses,” said Fayad.

Enjoying Fayad’s food absolutely satisfies any munchies-fueled appetite. The smell of the melting beer cheese, the crunch of the golden fish taco shell, the feel of the slow baked banh mi baguettes, presented in aesthetically pleasing plates for all palettes brings the ultimate bite and whelm of taste. These paired with the most mind blowing beer combinations truly encompass a stoner’s paradise.

Not only do the recipes and flavor set Claim 52 at another level, their use of local and fresh ingredients is noteworthy.

Fayad explained that all the protein used has never been frozen. Produce has even been sourced from local fruit trees, and many of the recipes include the very same beer you can get on tap. Fayad encompases as many aspects of himself, the brewery and the local Eugene community into the food as possible.

Creating conscious eating is a whole new level of enjoyment.

Claim 52 itself has created a relaxing vibe in the bar and seating area of the restaurant. Large garage doors create plenty of natural light during the day creating an airy and welcoming environment. They are also a very dog friendly restaurant, it’s really a treat to kick back on their patio with humans and animals alike. It’s also a bonus that they are within walking distance of some pretty great dispensaries and smoke shops. As well as just being a block away from the bus station for safe transportation.

Overall Claim 52 has earned the Green Eugene munchie badge of honor for its unique blend of flavors both in food and beer. The staff have created a welcoming environment that just helps keep the vibes going, and there’s great accessibility in bringing cans or growlers of beer home as well as grabbing some of their signature menu items to-go. All in all, Fayad and the staff have done a wonderful job creating a menu that is as equally unique and flavorful as the beer itself.

If you have a must-try munchies spot please let us know @greeneugenemag!

We would love to feature more local establishments that help elevate the senses in any way.

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