Sensi Magazine - San Diego (December 2018)

SAN DIEGO

THE NEW NORMAL

12.2018

HAPPY DAYS Claim Yours

CANNA-COOK Netflix Brings It

BLISSFUL BLAZE Magical Kratom S TAY

CLAS S Y

{plus} GAME OF GRATITUDE Apps that Promote Joy

EXPLORING SAN DIEGO

sensimag.com DECEMBER 2018 3

4 DECEMBER 2018 Southern California

sensimag.com DECEMBER 2018 5

6 DECEMBER 2018 Southern California

sensimag.com DECEMBER 2018 7

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8 DECEMBER 2018 Southern California

ISSUE 12 // VOLUME 1 // 12.2018

FEATURES 21 Practical Positivity

Happiness Apps for a happier life.

54

FI N D IN G H Seven ways to A P P IN E S S get your happ y on!

SP EC IAL R EP OR T

60 The Wonder Of Dogs

How pets change our lives– insurmountably.

68 Kray-Kray: This Plant Heals Taking a closer look at how kratom is transforming.

every issue CARIBBEAN COOL Warm the winter chill in the Dominican Republic.

11 Editor’s Note 12 The Buzz 19 AskAngie

56 NATURE’S OPIATE The magic of Kratom

LITTLE DIFFERENCES

24 TasteBuds

EAT THE WORLD

28 AroundTown

DEEP IN DIEGO

34 TravelWell

WINTER IS COMING

48 HomeMade

ICY + TOASTY

54 HighProfile

Q & A: COOKING ON HIGH

82 HereWeGo

A GREEN FUTURE

Sensi magazine is published monthly by Sensi Media Group LLC. © 2018 SENSI MEDIA GROUP LLC. ALL RIGHTS RESERVED.

LOS ANGELES EDITION: COVER PHOTO COURTESY OF NICK ARGIRES ORANGE COUNTY EDITION: COVER PHOTO COURTESY OF ADOBE STOCK SAN DIEGO EDITION: COVER PHOTO COURTESY OF PATIWAT SARIYA

sensimag.com DECEMBER 2018 9

sensi magazine ISSUE 12 / VOLUME 1 / 12.2018

EXECUTIVE FOLLOW US

Ron Kolb ron@sensimag.com CEO, SENSI MEDIA GROUP

Tae Darnell tae@sensimag.com PRESIDENT, SENSI MEDIA GROUP

Alex Martinez alex@sensimag.com CHIEF ADMINISTRATIVE OFFICER

EDITORIAL sensimediagroup

Stephanie Wilson stephanie@sensimag.com EDITOR IN CHIEF

Dawn Garcia dawn.garcia@sensimag.com

MANAGING EDITOR, SENSI SOUTHERN CALIFORNIA

Leland Rucker leland.rucker@sensimag.com SENIOR EDITOR

Robyn Griggs Lawrence CONTRIBUTING EDITOR Dr. Angie McCartney askangie@sensimag.com sensimagazine

COLUMNIST

Eli Dupin, Ryan Koller, Jake Larowe, Trevor Schneider, CONTRIBUTING WRITERS

A RT & D E S I G N Jamie Ezra Mark jamie@akersmediagroup.com CREATIVE DIRECTOR

sensimag

Rheya Tanner, Wendy Mak, Josh Clark, Deb Matlock akers@sensimag.com DESIGN & LAYOUT

Nick Argires CONTRIBUTING PHOTOGRAPHER

BUSINESS & A D M I N I S T R AT I V E Mark Basser mark@sensimag.com PUBLISHER

Karen Petersen karen.petersen@sensimag.com ASSOCIATE PUBLISHER, ORANGE COUNTY

Vanessa Fleur vanessa.fleur@sensimag.com ASSOCIATE PUBLISHER, SAN DIEGO

Amber Orvik amber.orvik@sensimag.com CHIEF ADMINISTRATOR

Andre Velez andre.velez@sensimag.com MARKETING DIRECTOR

Hector Irizarry distribution@sensimag.com DISTRIBUTION

M E D I A PA RT N E R S Marijuana Business Daily Minority Cannabis Business Association National Cannabis Industry Association Students for Sensible Drug Policy 10 DECEMBER 2018 Southern California

ADVISORY BOARD 3C Farms // CULTIVATION 4Blooms Cannabis Business Services //

MAKE HAPPY YOUR CHOICE

editor’s

NOTE

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Audrey Hepburn, a woman I admire, once said, “The most important thing is to enjoy your life—to be happy—it’s all

that matters.” The first time I read that, I thought, Ha! No way is it that easy. But as time marches on and things seem to be a

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little wonky in the world, making a choice to be happy seems

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I’ve been accused of being Mary Fu**ing Sunshine. When I hear that, part of me wants to spill out the lesser-known truth that rainbows aren’t coming out every open crevice. Life isn’t all it appears to be. I’ve had loss—a lot of it. In fact, I stopped counting once I hit number 17. But every loss, whether tragic or unfore-

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seen, made one thing very clear to me: this is it. It’s the only ad-

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venture we can all agree is happening at this very moment. Life

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can challenge us, chew us up, and try to spit us out—and we can let it—or we can decide that right now is the only now we know we have and make it as ridiculously jolly as we possibly can.

This time of year can be a stark reminder that holiday cheer doesn’t mean we’re suddenly made of warm cocoa and gooey marshmallows. I’d venture to say the majority of the world feels a little pang inside, which is why enjoying the little things is so relevant and timely. At the risk of sounding like I want to hand

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breaks, I think it’s time to welcome some happiness into our

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lives.

As I’ve put this issue together, I’ve learned that tranquility is worth embracing. Stressors will be present no matter what we do, but if we’re willing to look a little deeper—whether we download happy apps, accept that money doesn’t buy the best gifts, use art therapy while partaking of our favorite flower, or take time to retreat somewhere magical—let’s take this month of winter chills and the prospect of snowmen-making to heart.

Happy means different things to different people. Whatever it means to you, we wish you the happiest of Decembers.

Here’s to snowball fights and ice skating by the beach!

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SENSI SOUTHERN CALIFORNIA

M ANAG I NG E D I TO R

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FUN On Ice

Who doesn’t love a good outdoor ice rink? New Yorkers get their fun in Times Square and Bryant Park when December rolls in, and here in SoCal, we have our own great places for outdoor icy fun.

SAN DIEGO | In San Diego at

LONG BEACH | The Queen Mary’s

LOS ANGELES | Downtown Los

Hotel del Coronado, Skating by the

fascinating history makes spending

Angeles is magical come Decem-

Sea, a beachfront ice skating rink

time on this magnificent ship one

ber. Lights sprinkle the streets,

with breathtaking views of the Pa-

heck of an experience. This Decem-

and in Pershing Square an ice

cific, is back until January 1. Tick-

ber, the crew kicked it up a notch

skating rink offers all the winter

ets purchased benefit San Diego’s

with CHILL, a frozen winter wonder-

beauty we expect to see in the

Make-A-Wish

With

land made with 2 million pounds

neighboring

a special lounge at Frostbite—A

of ice that includes hand-carved ice

brating 21 years, the Bai Holiday

Place to Chill, you and your friends

sculptures, six ice-tubing lanes, an

Ice Rink returns to LA with its

can rent your own rink-side space

ice skating rink, shopping in the hol-

own winter wonderland that in-

with a blazing firepit and person-

iday village, plus tapping into your

cludes art, activities, and splen-

al food and beverage service that

need for abandon with the world’s

did skylines under the sun or stars.

includes, of course, hot cocoa.

largest snowman bouncy house, and

(HOLIDAYICERINKDOWNTOWNLA.COM)

(HOTELDEL.COM/EVENTS/SKATING)

the world’s largest rocking horse.

–Dawn Garcia

Foundation.

(QUEENMARY.COM/CHILL) 12 DECEMBER 2018 Southern California

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On The Record

Anyone who lives and plays in LA has been to one or all of the intricate, imaginative clubs and speakeasies brought to life by the Houston Brothers, Mark and Johnnie. They create some of the most design- and period-specific clubs around—including the 1900s No Vacancy, 1930s Dirty Laundry, 1950s Havana-inspired La Descarga, 1980s Break Room 86, and the Mad Hatter-esque Black Rabbit Rose—offering detail, history, signature style, and impressive bar programs. Houston Hospitality has introduced Angelenos to over a dozen bar and nightclub concepts reminiscent of old movies, with dreamlike design and thoughtful visuals. The brothers put their heart and soul into whatever they envision, and this month they’re taking their vision to the MGM Las Vegas with their latest project, On The Record, opening on New Year’s Eve. Expect to be wowed the minute you step inside this 1960s-themed nightclub. You’ll be greeted by a double-decker 1963 Bristol Lodekka passenger bus, a visual tribute to their love of The Beatles and the Houston brothers’ father. The 11,000-square-foot portal into the seductive ‘60s introduces Vegas to a whole new world the way only Mark and Johnnie can.

–DG

MGM LAS VEGAS / December 31 / PARKMGM.COM/EN/NIGHTLIFE/ON-THE-RECORD.HTML

14 DECEMBER 2018 Southern California

Stroke And Toke

This month, amateur artists in Los Angeles and Orange County can take part in a new class incorporating painting and smoking. In this community-focused class, you are inspired to find unity while lighting up, passing it around, and creating art in a space that encourages you to pick up a paintbrush and let your imagination soar. Founded by landscape painter Heidi Keyes, Puff, Pass & Paint is a bring-your-own-cannabis class for adults that complies with all local regulations. It’s a Saturday night to embrace.

–DG Classes take place in Downtown Los Angeles every Saturday evening from 8 p.m. – 10 p.m.

All art materials are included in the price of the class.

TICKETS: $39 at PUFFPASSANDPAINT.COM

sensimag.com DECEMBER 2018 15

Island Gala

You know that song no one totally understands but sings every

year, “Auld Lang Syne,” that signifies that New Year’s Eve is upon us?

This year, in the spirit of letting go and living happy, Catalina Island is a great place to sing it. You’ll take the Catalina Express, a short boat ride across the SoCal shore onto the island best known for being the birthplace of espionage. (You can verify this watching a movie of old stock video capturing the island’s history at the Catalina Museum.)

The island’s iconic 1920s Casino Ballroom was recently restored, and the mermaid insignia embedded into the entry with tiny mosaic tiles is awe-inspiring. On New Year’s Eve, guests are invited to the intricately detailed ballroom to toast with some bubbly, enjoy a hearty meal, and dance the night away. To ring in change and fresh beginnings, this unique celebration is worth getting dolled up for.

CATALINA ISLAND CASINO BALLROOM / December 31 / TICKETS $189 per person at CATALINACHAMBER.COM/NYE

16 DECEMBER 2018 Southern California

–ED

The So: Labyrinth

This sound phenomena produced by clever rock placement in nature will send your mind to a place of serenity.

Sounds a little hippy dippy, but the sonic labyrinth at Allegretto Vineyard & Resort, a luxurious 171-room complex in the heart of Paso Robles, is worth the four-hour drive from LA. “The Sonic Labyrinth utilizes music and space as a way to compel guests to slow their pace and become mindful,” says proprietor Doug Ayres. “The idea is not to have a musical melody, exactly, but to have different notes of harmonic sound to help evoke various emotions, ultimately creating a calming state of mind through this transformative experience.” The labyrinth’s motion sensor creates a circle of tranquil sound that soothes the soul with intentional tones that cultivate relaxation, focus, and grounding as you sip wine on a hand-carved wood bench or visit the many beautiful art pieces Ayres has picked up during his world travels.

Allegretto is a transcendent place to stay, with an incredible bar and culinary program. The mixology holds its own, the cuisine is abundant in taste and resplendent in presentation, the rooms are beautiful (stay in a first-floor room with a vaulted ceiling if possible), and the grounds offer a pool, bocce ball court, and day spa. You can arrange for various local activities, including horseback riding, wine tasting, helicopter tours, and more. Paso is one of California’s most exquisite wine regions, and the restaurants, town square, art, and people are worth getting to know.

–DG

(ALLEGRETTORESORT.COM) Allegretto Vineyard Resort | 2700 Buena Vista Drive | Paso Robles

sensimag.com DECEMBER 2018 17

{askangie }

by A N G I E Mc C A R T N E Y

Where to Ask

email: ASKANGIE@SENSIMAG.COM Instagram: @SENSIMAGAZINE #ASKANGIE web: SENSIMAG.COM/ASKANGIE

LITTLE DIFFERENCES In the premiere Q&A installment of the Ask Angie column, Dr. Angie McCartney answers the very first query submitted by a Sensi reader, diving into the big differences one letter can make when it comes to cannabinoids.

“I have been hearing about both CBD and CBN. What’s the difference?”

–Zatfig via SENSIMAG.COM/ASKANGIE

eryone knows because it’s the one that gets us high—that has been degraded by oxygenation and UV light exposure.

CBN has only mild psychoactive effects but strong sedative and calming properties, and it’s being studied for many of the same ailments as CBD, things like pain and inflammation, seizures, and insomnia. (Cannabis testing facility Steep Labs found that 2.5 to 5 milligrams of CBN is similar to 5 to 10 milligrams of Diazepam.)

You mean, besides the fact that everyone’s talking about CBD these days, while most people have never heard of CBN? Both are cannabinoids, chemical compounds that act on special receptors in the human brain and body to shift neurological and physical pat-

“CBN has only mild psychoactive effects but strong sedative and calming properties, and it’s being studied for many of the same ailments as CBD.”

terns. More than 100 cannabinoids have been discovered, and they’re being studied as treatments for everything from pain and inflammation to muscle control and anxiety.

Right now, non-psychoactive CBD—the most prevalent cannabinoid—is getting a lot of attention for its anti-anxiety, anti-inflammatory, and pain-relieving properties, and it’s widely available around the world.

If you’ve ever smoked or eaten cannabis that’s been sitting around exposed to the air for a while and then fallen into a sleepy stupor, you’ve experienced CBN. This cannabinoid is actually a metabolite of THC—the cannabinoid ev18 DECEMBER 2018 Southern California

A major difference between CBD and CBN is how they affect appetite. Studies on mice found that CBN causes significant chow intake, while CBD did the opposite. Whether you’re trying to lose weight or gain it, that’s another reason why it’s always good to know your weed’s cannabinoid content if you can.

DR. ANGIE hosts Teaflix Tuesdays on Facebook (FB.COM/DRANGIEMCCARTNEY ), and has a live radio broadcast on the Pete Price Show out of Liverpool on Saturday nights (RADIOCITY.CO.UK ) and on Richard Oliff’s HFM Drive Show on Wednesday afternoons (HARBOROUGHFM.CO.UK ).

Av o i d C o o k i e s f r o m T h e s e St a t e s

Happy Holida from

@inclusivecanna inclusivecannabis.com sensimag.com DECEMBER 2018 19

20 DECEMBER 2018 Southern California

POSITIVITY Touch-of-the-button apps that incite joy.

by DAW N G A R C I A

HAPPIER Happier (HAPPIER.COM/APP) is a free mobile app

quality of sleep, life transitions, and

geared toward instilling gratitude, kindness, and

more. Through a series of quests, you

happiness. Finding joy in the daily grind can be

defeat the bad guys, activate power-ups,

daunting, so the Happier App helps you practice

and inevitably remove the obstacles standing in your way.

gratitude skills that encourage optimism, qual-

Proven to change your mood and disposition, lower stress

ity sleep, creativity, productivity, and minimized stress.

and depression, and improve your outlook on life in record

According to Happier.com’s website, over 11,000 studies

time, this is a highly effective way to claim your happy and

have proven a little gratitude goes a long way. “Focusing

gain back the years that stress costs us all.

on small positive moments that are part of our every day has been scientifically proven to improve how we feel,” co-founder and CEO Nataly Kogan states. Happier gets you well on your way to doing precisely that.

Available on iPhone, tablets, and computers.

SUPERBETTER Superbetter (SUPERBETTER.COM) is a free mobile app and game developed by Jane McGonigal to improve personal resilience to the things in life that test our motivation, emotional strength, optimism, and focus. You are tasked with fighting the bad guys and engaging in fun activities—which can be as simple as chugging a glass of water or playing human tag—during which you are presented with an epic adventure, challenged to be the hero in your own life. To formulate your specific game, you choose from a list of things that keep you from living your best life, including losing weight, depression, stress, chronic pain, working out (lack of motivation),

Available on all devices, and there is a version designed for the workplace!

HAPPIFY Happify (HAPPIFY.COM) is a free mobile app and website designed to give you the tools to understand and manage your emotions, enabling you to work through whatever you’re feeling. Developed by leading scientists and experts, this app is based on countless evidence-based studies about positive psychology, mindfulness, and cognition. The goal is to break the cycle of stress and anxiety to live happier, more balanced lives, improving our emotional well-being by utilizing the resources and daily activities Happify provides.

With its measurable system, you can monitor your improvement in real time. Tomer Ben-Kiki, Ofer Leidner, and Andy Parsons, the serial entrepreneurs who developed Happify, use technology to make a difference.

Happify Mobile App + Website | Available on all devices.

sensimag.com DECEMBER 2018 21

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sensimag.com DECEMBER 2018 23

{tastebuds }

by DAW N G A R C I A

EAT THE WORLD Going Global in the OC.

For a while, Orange County became synonymous with

African, Creole, Indian, Amerindians, Chinese, British, and

reality TV shows, rapid corporate development, and

Portuguese influence. Some of the most memorable dish-

abundant wealth, but the OC is way more than that. The

es are the callaloo soup, West Indian curried snapper, jerk

well-populated region of beaches and suburbia is home

chicken, Cajun prawns, and desserts with rum and choc-

to a rather extensive list of restaurants that represent its

olate pairings. It’s like traveling with a culinary passport.

cultural diversity. From new restaurants to culinary joints that have been around for decades, the OC lets you trav-

LAGUNA BEACH |

el to quite a few countries without leaving the vicinity.

MOZAMBIQUEOC.COM

You can connect to the world in the most wonderful way through food.

LAGUNA BEACH |

Along the same stretch of Pacific Coast Highway is Mozambique, a bold

EVASCARIBBEANKITCHEN.COM

Orange County hot-spot

Eva’s Caribbean Kitchen is run by Eva Madray, a native

since 2005. Its fare is South African and American with a

of British Guyana who is everyone’s favorite restaurateur.

hint of Portuguese. Known for its steaks, peri peri sauce,

The minute you walk inside this yellow house landscaped

and big flavors, Mozambique has spectacular rooftop

with tropical foliage, Madray is usually there to greet you

views of the Pacific Ocean and offers an upscale dining

with a warm smile and comforting hug. Whether you

experience, including exotic African parrots squawking at

come to enjoy the sound of steel drums or try one of the

the entry. It’s fun for drinks, dinner, and live music, includ-

375 rum varietals she carries from over 37 different coun-

ing reggae Sundays. It even has a speakeasy called the

tries, you will feel at home. The most fascinating aspect of

Durban Room. The menu is bountiful in spices and flavor

Eva’s Caribbean Kitchen is the variety of global fare repre-

profiles, with favorites such as house samoosas, lamb lol-

sentative of Guyana. The region has a long colonial histo-

lipops, peri peri prawns, and a full spectrum of cocktails

ry dating to the 1400s, and the food at Eva’s showcases

including the African Mojito and Pink Mamba.

24 DECEMBER 2018 Southern California

SANTA ANA |

MIXMIXKITCHENBAR.COM

At Mix Mix Kitchen Bar, Chef Ross Pangilian brings global cuisine up a few levels. Pangilian serves a culmination of Italian, French, and Filipino expressions with gorgeous flavors and beautiful presentations marked by stark contrast on the plate. They have a refined menu and offer pasta nights on Wednesdays, a five-course offering at the chef’s table, and a bottomless bubbles brunch. The restaurant’s mindset is to share, enjoy, and experiment. Among the many choices, Pangilian knows a savory opening can get your taste buds started. Order the chicharrones and work your way through as many dishes as you can handle. The grilled mushrooms, yellowfin tuna, soft egg ravioli, pork cheek abodo, and tropical verrine to finish will give your palate a wholly immersive experience. The chef’s table menu showcases dishes that take you even further outside the box—and that’s always a journey worth taking.

BREA + ANAHEIM HILLS |

COSTA MESA | EAST-BOROUGH.COM Vietnamese cuisine packs a punch with so much flavor and freshness, you can bite into almost any dish and envision the lush green vegetation and infinite farms in Vietnam. Its most notable dish is phô, a soup made with rice noodles and broth (vegetarian, beef, or chicken), served with bean sprouts, basil, serrano chilis, a lime wedge, and various sauces on the side. Phô is the ultimate remedy if you’re feeling the flu coming on or you’ve had more to drink

TEMPOCANTINA.COM

Tempo Urban Kitchen is an exciting dining concept that makes Latin cuisine a phenomenon. Started by Jorge Cueva in 2014, Tempo is all about having fun in a loud, colorful, playful setting with cuisine that derives from seven different Latin styles of cooking. Cueva’s motto is, “All of your favorite Latin dishes combined with inspiration from around the world—what you’re craving, we have it.” And

than you should have. There are so many great Vietnamese choices in the OC, but East Borough always hits the spot. A casual eatery, East Borough’s slogan “Traditional by no means, authentic by all means” sets the tone. The restaurant puts its own spin and interpretation on traditional dishes with the phô baguette (a Vietnamese French dip), bo kho stew, and pickled mango and kale salad.

it does. The menu is a modern play on traditional Mexican dishes, with the estilo y pasión Latin food embodies.

From roasted veggie tacos, tinga chicken taquitos, short rib mole, and los tres animales, to nachos gordo, you will be

BREAK BREAD + BOREDOM

muy contenta that you gave in to gluttony. Tempo also has

You learn the most about a culture and its

an incredible selection of libations, from margaritas to No

history by simply breaking bread. Flavors like

Mames martinis, and offers a $10 combo consisting of a

spices, herbs, and grains are the confluence of a

shot of Mezcal Los Javis and your choice of bottled beer.

people, and there is nothing quite as remarkable

Food is the gateway to the world, and in Orange County,

as sinking your teeth into something different.

you can travel from Latin America to Africa, all in the span

While flavor and taste are subjective, the more

of an hour. Mix it up a little and eat the world.

you expose your palate to, the more your taste profiles will awaken. Break the monotony by venturing into new and diverse restaurants.

26 DECEMBER 2018 Southern California

The Sungrown Cannabis Experience

Farm featured: PolyKulture Cannyard

Enjoy craft cannabis from the legendary growing regions of the Emerald Triangle.

Flow Kana partners with independent multi- generational farmers who cultivate under full sun, sustainably, and in small batches.

Using only organic methods, these stewards of the land have spent their lives balancing a unique and harmonious relationship between the farm, the genetics and the terroir. The result is an unparalleled product that simply cannot be found anywhere else.

FlowKana.com

flow_kana @FlowKana facebook.com/FlowKana

Cannabis for recreational/adult use is a 21 and older product.

It is unlawful for anyone under 21 to possess cannabis for recreational purposes. 2018 27 sensimag.com DECEMBER License Number: TAL18-0002659

{aroundtown }

by E L I D U P I N

DEEP IN DIEGO Having fun discovering San Diego.

San Diaaaago, in the words of Anchorman’s Ron Bur-

The best way to begin any adventurous tour is with liq-

gundy may not mean a whale’s vagina, but it is a place you

uid courage or a happy high. Why? Because stress is now

want to dig in deep and have some seriously epic fun. With

classified as an actual disease, getting in the way of our

dispensaries, cannabis tours, Mexican food, ghost tours,

happiness, and we could use something to take the edge

and the like, this list will let you throw holiday woes out

off. Consider this your invitation to make it the most un-

the damn window and let your freak flag fly—but—be

forgettable month ever.

PHOTO COURTESY OF PATIWAT SARIYA

cool about it.

28 DECEMBER 2018 Southern California

Light It Up. Drink It Down.

Thanks to the good folks in California, cannabis dispensaries and good-time bars have become the new “best thing since sliced bread.” Translation: They are everywhere, and they are marvelous—especially in sunny San Diego. When that urge for a little happy high hits and you feel the thirst coming on, check out March and Dash (MARCHANDASH.COM), West Coast Cannabis Tours

(WESTCOASTCANNABISTOURS.COM),

Kettner

Exchange (KETTNEREXCHANGE.COM), and Project Bar & Grill (PROJECTBARANDGRILL.COM).

and the Complete Cannabis Experience, they know how to get you out of any funk and on to being blissfully blazed.

Kettner Exchange is a cool restaurant with a story.

March and Ash is a beautifully designed dispensary, but

Named after San Diego founder William Kettner, it is a nod

there’s more to it than that. This place straight up harkens

to the past with design that makes you want to sport a

happiness. Named March and Ash because March signifies

handlebar mustache. The food isn’t anything to scoff at,

the Roman new year, the dispensary makes you want to burst

with menu items like suckling pig larb, foie gras French

out singing “Kumbaya.” Ash is for what’s left from a life lived

toast, and drinks designed by Steven Tuttle. Tuttle crafted

that fertilizes new growth. The staff is educated, approach-

a menu full of beer and wine, but his cocktails will make

able, and genuinely thrilled to answer questions to help you

you smile silly, especially Tequila For Christmas, Celtic

find your perfect strain. March and Ash carries flower, tinc-

Highball, and Fernando’s Old-Fashioned.

tures, tonics, edibles, oils, and topicals for you and your pets.

Project Bar and Grill is your neighborhood go-to. Located

I didn’t need much convincing to check out West Coast

inside a 1902 Craftsman house, this is a good-time bar that

Cannabis Tours. Tell me bud and beer are involved, and I’ll be

reeks of nights you’ll look back on and reminisce about over

there faster than you can say hi-dee-ho. WCCT figured out

and over—and over. Project Bar and Grill prides itself on be-

that people love their craft brews, and they’re passionate

ing a friendly place with food, beer, and drinks to match, in-

about their new leaf on life. With tours like Kegs-n-Kush; Mind,

cluding an impressive menu of CBD cocktails, Jameson shots

Body-n-Cannabis (cannabis yoga); Canvas-n-Cannabis nights;

that taste like Reese’s peanut butter cups, and Nitro on tap.

J O H N N Y O N T H E S P O T: B U D + B I T E S DISPENSARIES in San Diego Mankind Cooperative (MANKINDCANNABIS.COM) Golden State Greens (GOLDENSTATEGREENS.COM) Goldn Bloom (GOLDNBLOOM.COM) Southwest Patient Group (SOUTHWESTPATIENTGROUP.COM)

King Kind (KINGKIND.CO) Left Coast Delivery (LEFTCOASTDELIVERY.COM)

Go Off Script.

Escape Rooms and Ghost Tours may not seem like holi-

TAQUERIAS in San Diego Whole Foods Taqueria (WHOLEFOODSMARKET.

day cheer, but you’d be surprised what a little thrill can do for

COM/TAQUERIA)

you. San Diego has some dark history, and while there will

Tacos El Gordo (TACOSELGORDOBC.COM)

be a million holiday options from ice skating to tree lighting,

La Fachada (LA-FACHADA.CAFES-WORLD.COM)

a sinister twist takes a little pressure off. This area is said

Tacos El Paisa (TACOSELPAISASD.COM)

to be among the most haunted places in America. Hop on

La Vecindad (LAVECINDADNEIGHBORHOODTACOS.COM)

a trolley and get spooky with the Ghosts and Gravestones

Libertad! (COHNRESTAURANTS.COM/TACOSLIBERTAD)

(GHOSTSANDGRAVESTONES.COM ) trolley tour or San Diego Ghost Tours (OLDTOWNSMOSTHAUNTED.COM ) hosted by Michael (just Michael), a local ghost hunter and paranormal expert. Michael can turn even the biggest skeptics into believers, and even if you don’t see any ghosts, his knowledge of San Diego history makes the tour worthwhile. Tours run seven days a week ($25-$35 per person), and reservations are required. The Ghosts and Gravestones tour takes you back to the early days, with hosts in character, you’ll search for ghosts in Old Town, the El Campo Santo Cemetery, and the Whaley House.

Tearing Down the Wall.

Mexican food is the source of all things happy, and San Diego has some of the greatest Mexican food in the world—ok, maybe not the world because, well, Mexico, but the Mexican food here is so legit you’ll start speaking Spanglish—and you won’t be ashamed. Old Town has some of the most authentic Mexican restaurants. These four offer delicious food and tequila and mezcal options that are on point: Casa Guadalajara (CASAGUADALAJARA.COM), Old Town Tequila Factory

(OLDTOWNTEQUILAFACTORY.COM),

Town Mexican Café

(OLDTOWNMEXCAFE.COM).

and Old

Among the

four is one of the longest-standing restaurants–Old Town Mexican Café–a culinary staple that’s been in the area for 40 years. Two dishes you can’t live without are the molcajete and the carnitas.

San Diego earns its place as a December adventure. In the words of the one and only anchorman,Ron Burgundy, I say , “Stay classy San Diego.” sensimag.com DECEMBER 2018 31

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{travelwell }

by DAW N G A R C I A

WINTER IS COMING The Caribbean is calling your name.

There’s an island where crystal clear blue oceans flow,

In Puerto Plaza, the town square, you are surrounded

flavor ruminates through every street, spontaneous bach-

with activity and life. From a fake donkey dressed in color-

ata dancing happens the minute a beat sounds, fine cigars

ful necklaces being ridden by a man in a straw-brimmed

are rolled, rum from raw fermented sugar cane flows like

hat and a proper suit jacket, to men on stilts dressed in

water, and the sun shines in winter.

festive mythical garb, the sensory overload will perk you

The Dominican Republic, located in the eastern Carib-

right up. The beat of salsa and bachata call your hips to

bean, is a traveler’s paradise—especially in December.

move in a way you can’t deny, and the locals will invite you

Known as the DR, it’s one of my favorite countries to trav-

to dance. You can get fresh coconut water at a cart where

el to when the chilly winter weather creeps in. The air is

young men wield machetes to crack open young coconuts

warm and temperate, and winter weather as we know it is

with expert finesse or stop into the local ice cream shop

nonexistent. From the North to the South, the DR is plen-

for flavors made with fruit plucked from the nearby jungle.

The cuisine in Sosúa spans a range of flavors that ad-

Santo Domingo and Puerto Plata (the South and the

here to the sustainable farming practices the DR is known

North) are vastly beautiful, but the central coast truly sat-

for. Using organically farmed plantains, chili peppers, egg-

isfies my desire for total tranquility. Sosúa, located on the

plants, mangoes, cucumbers, and avocados and fresh-

central coast and 25 kilometers away from the majestic

caught seafood, grass-fed beef, and delectable dairy from

Puerto Plata, is a Caribbean paraíso with the colors to

goat farms, local restaurants cook up some great cuisine.

match. The houses, architecture, beach shacks, and boats

Among them is El Toro Negro (ELTORONEGRO.CO), located

are all painted shades of blues, pinks, corals, yellows, and

on a stretch of Playa Sosúa. Serving Mexican food with

greens. Everything is alive! Sosúa boasts vibrant influenc-

island undertones, this beachfront eatery isn’t fancy or

es from Spain, Cuba, and Africa.

overly hyped. It’s simple. My favorites are the Ceviche Es-

34 DECEMBER 2018 Southern California

PHOTOGRAPHY BY NICK ARGIRES

tiful in culture, gastronomy, and adventure.

tilo Veracruz and the Nachos al Carbon. Sosúa cuisine is

J. Armando Bermúdez & Co.C por A), the rum is sensa-

best experienced by just exploring. Stop in at nearly any

tional and pure. Unlike most other rums, Dominican rums

local restaurant, beach shack, or side-of-the-road bites,

exemplify smoothness, thanks to an original and natu-

and you won’t be disappointed.

ral process of distillation and aging in American white

In Sosúa, cigars and rum are the culmination of joy. Curi-

oak barrels.

ous how to handroll a fine cigar, I stepped into a cigar shop

Heading just outside of Puerto Plaza toward my temporary

called Monseñor, where a man named Hector walked

home at the Ocean Villas Deluxe (OCEANVILLAGEDELUXE.COM),

me through the small but legendary space with tobacco

I make a stop at the local grocery store to pick up some

leaves laid and stacked in perfect formation, old school

food and rum. This resort and spa consists of personal-

metal-press machines with men at the helm assisting in

ized luxury villas with stretches of ocean and mountains

rolling, and a humidor. Cuban and Dominican cigars and

that envelop every sense of the word escape. I loaded

cigarillos were stacked neatly, arranged according to fla-

my luggage onto a golf cart and drove to my crisp white

vor profiles and strength. I choose a medium-strength

three-bedroom villa with rich accents, a private pool with

Dominican blend, and Hector shows me how to clip it

sweeping views of the ocean, and a private cabana. The

properly, then it’s time to light it up. It has notes of sweet

master bedroom has an outdoor shower and indoor bath-

vanilla and the welcome sting of fresh tobacco. It’s sexy

tub. With a fully stocked, state-of-the-art kitchen, in-

and seductive as the smell fills the air around me.

cluding brand new appliances, a generous living area, and

At any given bar in the DR, you’ll find locally sourced

dining area, these villas are unlike anything else I’ve expe-

rum—and you should have some any chance you can.

rienced. As I walk out onto my patio past the pool, I see the

With three sugar cane distilleries (Barceló, Brugal, and

sun bidding farewell, lighting up the lush green grasslands and rocks with tinges of gold and amber. The sound of the crashing waves fill the air. I was eager to try Restaurant Maria, one of four restaurants and bars on site. Beginning with a rum cocktail, I ordered the fried squid, churrasco salad, and churrasco angus in chimichurri sauce. The food

sensimag.com DECEMBER 2018 35

here is piquant and hearty in portion size. Breakfast the next day was equally lovely, and I highly recommend giving the plantanos with grilled onion a try.

One of Sosúa’s splendors is its unique diving spots.

DUE NORTH While you’re in the area of Sosúa, travel to Puerto Plata.

Among them, the more frequented is Airport Wall, which

S TAY

is full of submarine walls and tunnels, the sunken vessel

Designed by architect Sarah Garcia, Casa Colonial

wreck of Zingara, the Coral Garden and Coral Wall—coral

(CASACOLONIALHOTEL.COM)

reefs, caverns, and mazes up and down a 50-foot wall 66

and thoughtfulness. Taking the history of the

feet below sea level—and the Three Rocks Site. One of

region into account and blending old world with

the most beautiful snorkeling sites is in Puerto Plata at

new, Garcia created a luxurious resort that is

Snorkel Cayo Arena. Located on Paradise Island, known

infinitely open and charming.

emanates elegance

A full-service all-inclusive resort, Gran Ventana (GRANVENTANAHOTEL.COM)

is the sister property

to Casa Colonial. I enjoyed a beautiful dinner on the sand while the sound of mild waves lapped against the shore in the peak of the evening summer heat.

SEE The Teleferico Tour (TELEFERICOPUERTOPLATA.COM) takes you from the jungle floor to the highest point of the tree canopy. You can walk on marked paths, see species of plants and flowers, and marvel at the grandiose El Cristo Redentor statue.

36 DECEMBER 2018 Southern California

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properly as Cavo Paraíso, it has a sandbar miles offshore that’s home to a coral islet. Surrounded by crystal clear turquoise waters and the warmth of the Dominican ocean, you’ll be served rum and snacks that make snorkeling all the more entertaining. Other nearby stops worth exploring are the El Choco and Monkey Jungle National Parks.

sensimag.com DECEMBER 2018 37

Sosúa’s history is as colorful as the region itself. It was a place of refuge for the Jewish community during Nazi persecution. More than 700 colonists fled here from 1939 to 1945, boosting a thriving dairy and meat industry and leaving a deep cultural mark on the area. You can learn more about that at the Jewish Community Museum in Mirador Park. In addition, art plays a significant role in making sense of this Antillean island’s cultural influence.

The DR is heavenly, from the smells of freshly poured rum and cut mango to the beautiful smiles on the faces of the locals. It’s an affordable way to get away, and when the rain, snow, and icy cold weather move in, there’s nothing quite like escaping to a little slice of heaven.

38 DECEMBER 2018 Southern California

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{homemade }

by DAW N G A R C I A

+ ICY TOASTY Four recipes from sophisticated to jolly.

ICE, ICE, BABY!

Drinking the good stuff with Trevor Schneider.

Somewhere in the far-off volcano-powered coastal town of

and his homemade herbal elixirs. He travels the country ed-

Borgarnes, Iceland, exists a small distillery that produces a crisp,

ucating others in the industry about Reyka’s icy nectar and

beautiful vodka we lovingly refer to as Reyka (REYKA.COM). With a

feeding strangers cocktails.

beautiful mouth feel that makes it a little too easy to go down,

With his ear-to-ear grin, Schneider will tell you that one of

Reyka tastes icy, clean, majestic, and simply refined, much like the

his favorite moments as a mixologist was in Iceland, where

elements its made in. While, sure, there’s a fun tale about it being

he literally made cocktails on a glacier. “I’ve made cocktails in

made in the land of elves and trolls, the best person to learn about

some really unbelievable places,” Schneider says, “but that one

the versatility of a good vodka from is the mixologist with person-

is definitely up there.”

ality for days, Trevor Schneider, known as the Cocktail Ninja.

Schneider, a passionate cocktail slinger, is also quite an ice fanatic, often exploring ways to serve up cocktails using ice

42 DECEMBER 2018 Southern California

In the words of Reykjavik-born singer-songwriter, Björk Guðmundsdóttir, “You can’t say no to hope, can’t say no to happiness!” That totally applies to drinking.

Iceland Dill Martini This is a variation on a dirty martini with pickle brine instead of olive juice. Both are equally amazing, but this offers something unique. “This is a fantastic cocktail to have in the winter, as it offers a lighter martini experience,” mixologist Trevor Schneider says.

INGREDIENTS

• 2 oz Reyka Vodka • ½ to 1 oz kosher pickle brine • Rinse dry vermouth • 10 mustard seeds GLASS: Martini.

GARNISH: Kosher dill pickle and sprig of dill.

METHOD: Shake.

POUR: Combine all the ingredients into shaker with ice.

Shake, strain, and garnish.

Icelandic Grapefruitini The Icelandic Grapefruitini is another great wintertime cocktail. “This cocktail offers some seasonal flavor combined with a refreshing finish,” proclaims the Cocktail Ninja.

INGREDIENTS

• 1 ½ oz Reyka vodka • ½ oz maple syrup • 2 oz pink grapefruit juice • Pinch of pink Himalayan salt GLASS: Martini.

GARNISH: Rosemary.

METHOD: Shake.

POUR: Combine all the ingredients into shaker with ice.

Shake, strain, and garnish. sensimag.com DECEMBER 2018 43

WINTER WARMTH

Keeping that winter chill nice and toasty.

In downtown Los Angeles at the underground, mid-century modern bar Birds & Bees

(BIRDSANDBEESLA.COM),

the

most interesting cocktails are being made. Infused with liquors and tinctures that transport drinkers to simpler times, this throwback bar offers all the comforts of home—were you to have a 1950s house with iconic cues letting happy drinkers know they’re among friends.

Mixologist Jake Larowe is the brains behind the operation. Spending his days making concoctions like date-infused Mezcal, homemade Tiki bitters and tonic syrup, and whatever else he feels like experimenting with, Larowe pours exceptional drinks. He and general manager Ryan Koller treated us with two extra toasty recipes that will warm you this winter. You’ll be getting tipsy on eggnog while biting down on a no-holds-barred banana bread before you know it.

44 DECEMBER 2018 Southern California

Banana Bread

by Ryan Koller

INGREDIENTS

• 2-1/4 cup sugar • 3/4 cup butter • 3 eggs • 1/2 cup sour cream • 1 cup banana puree • 2-1/2 tsp baking soda • 2-1/4 cup all-purpose flour • 3/4 tsp cinnamon • 1/4 tsp nutmeg • 1/4 tsp allspice • 1/4 tsp ground ginger • 1/2 oz vanilla extract

SAN DIEGO'S FAVORITE STOREFRONT

USE: Bread loaf pan.

METHOD: Preheat the oven to 325° F.

Cream the sugar and butter, then add the remaining ingredients in order. Blend together. Fill bread pans half full.

BAKE TIME: 55 minutes. Check

center with toothpick.

Eggnog

by Jake Larowe This recipe is honestly best when it is about four or five days old. The high-

$20 for 1/8th *Bring in the October issue of Sensi Magazine **While supplies last. First time customers only.

Spend $50, get an 1/8th for a Penny *Bring in the October issue of Sensi Magazine **While supplies last. Good for 1 time per customer.

proof rye whiskey and mezcal keep the yolk from going bad and helps the flavors blend well while perfectly thicken-

Sales expire 11/01/18 (Coupons and specials cannot be combined.)

ing up the eggnog. With the amount of booze in it, this recipe could realistically last at least two to three weeks.

INGREDIENTS

• 6 eggs • 1 cup sugar • 2 cups whole milk • 1 cup cream • 8 oz rye whiskey • 4 oz mezcal • 1 whole nutmeg • 1 cinnamon stick • 1 vanilla bean • 1 dried chili pepper (preferably arbol)

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STEP 1: Split vanilla bean down the

STEP 4: Slowly add milk and cream

middle and place it in a jar with rye

while continuing to whisk. Carefully

whiskey, seal it, and let it sit over-

add rye whiskey and mezcal. If you

night. Do the same with the chili in

didn’t do the earlier infusions of va-

the mezcal. *NOTE: You can make due

nilla and chili into the booze, add

with a 1/4 tsp of vanilla extract and

them now. Whisk until well com-

an 1/8 tsp of chili powder, but wait to

bined.

add them at step 4.

STEP 5: Rest in the refrigerator at

STEP 2: Separate egg yolks from

least 24 hours.

whites. NOTE: You can freeze the

SERVING SUGGESTION: Serve in your

remaining egg whites.

best-etched crystal punch bowl/

STEP 3: Use a whisk (like a mad man), a

pitcher/bucket and gently fold in the

stand mixer (fancy), or an egg beater

whipped egg white.

with a whisk attachment (recom-

GARNISH: Last but not least, grate

mended) to whisk egg yolks while

nutmeg, cinnamon—and if you like it

adding sugar. Whisk until yolks turn a

hot, a little pinch of chili powder—over

light yellow similar to a lemon peel and

the top while humming your favorite

are smooth and creamy. If you are us-

holiday song.

ing a hand whisk, make sure to have someone else do this step, it’s a doozy.

sensimag.com DECEMBER 2018 47

{highprofile }

STAGE13.COM/SHOWS/COOKING-ON-HIGH/

by DAW N G A R C I A

READY, SET, COOK,

SMOKE! A Culinary Show Cultivating Cannabis Cuisine.

Josh Leyva 48 DECEMBER 2018 Southern California

Q + A with Cooking on High Creator/Executive Producer Collin Whelan and Weed Expert, Ngaio Bealum.

We’ve watched Gordon Ramsay (Hell’s Kichen) and Tom Colicchio (Top Chef) judge upcoming chefs and their cuisine for years, and now thanks to Netflix, we get to watch a new kind of cooking competition. Created by Conveyer Media, Cooking on High is a show taking the culinary experience to new highs. This time its cannabis that’s on the menu. Produced

like Disney, VH1, Comedy Central, Snapchat, Travel Channel, and USA Network among them. Cooking on High is a show he’s excited to see on the air. We asked him about what he’s cooking up for Season Two. As women become the dominant consumer of cannabis, any chance of having more females on the series?

Collin Whelan (CW): Absolutely! We’ve actually started chatting with more female judges and chefs in hopes of having

by Stage 13, a division of Warner Bros. Digital Network, Vice

more on for Season Two.

President Shari Scorca oversees talent and content devel-

With so many resources out there, especially edibles, of all the dishes you made in Season One, which one was by far the tastiest and most unique?

opment. Scorca emphatically says, “We were looking for something noisy that would break through the clutter. Even as cannabis culture has gone a bit more mainstream, this show still stands out. It is not a parody of a cooking competition show, but instead a real cooking competition with hilarious and slightly stoned judges. The comedy is in the

CW: I hate to say this but as the executive producer I wasn’t allowed to eat any of the dishes. They all looked amazing and every judge seemed happy. One stand-out challenge though was the one we called, “Wake & Bake” and it in-

cast of characters, while the dishes are savory, delicious, and

volved making breakfast foods.

of course on a ‘higher’ level!” Adding Cooking on High to the

What are you excited to experiment with next in terms of ingredients?

CW: We’ll decide that after the casting process is completed for the new season.

roster was an exciting development for Scorca. The series is among the more daring and provocative unscripted shows airing on the network now known for pushing boundaries Hosted by YouTube star, Josh Leyva, Cooking on High

What else can we expect in terms of variety for guest judges and chefs?

brings together some of the best chefs, challenging them

CW: We’re in the very early stages but we think our audi-

to make dishes utilizing cannabis strains chosen by weed

ence is going to the love the direction Season Two is go-

expert Ngaio Bealum, all cooked in a set amount of time.

ing in. We’ve been approached by a number of people that

The goal is to create dishes that will impress the judges, get

want to judge, as you can imagine, so it should make the

said judges properly stoned, and inevitably win the coveted,

casting process interesting.

In one sentence, tell me what doing this show means to you—and—how it’s changed your life so far?

and creating truly authentic content.

“GOLDEN POT”. Cooking for an array of judges ranging from rappers, comedians, digital influencers and more, this show really kicks up the fun and wets the appetite with cuisine

CW: This show started out as a great idea that we thought

that can be anything from late night munchies to Michelin-worthy eats.

With the excitement and anticipation surrounding the second season, we talked to show creator and executive producer Collin Whelan and weed expert, Ngaio Bealum to get a preview of what we can expect in the coming season.

COLLIN WHELAN Founder of Conveyor Media, Whelan is a man with a vision and a pretty wicked sense of humor. The roster of shows he’s produced and executive produced is impressive: Cooking on High, Bargain Mansions, Justin Bieber’s Roast Red Carpet, American Idol Tonight, Beauty Wars, Ink Roulette working with media giants

Ngaio Bealum

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would never get made. Sometimes the craziest ideas are the ones people want to see.

NGAIO BEALUM | @NGAIO420 Ngaio is a cannabis aficionado and chronisseur, and the man behind the strains presented on a platter for Cooking on High like Cookies and Cream. OG Kush. Girl Scout Cookies and Mega Queso. Being a stand-up comedian is just an added bonus! A cannabis contributor and columnist to several California publications (hey Ngaio, we should talk!), Bealum also has his own podcast called Rollin with Ngaio as well being a frequent guest on Doug Benson’s podcast. (CANNABISRADIO.COM/PODCASTS/ROLLIN-WITH-NGAIO/)

How do you choose your strains?

NGAIO BEALUM (NG): Me personally, I follow my nose. The way cannabis smells can tell you a lot about how the strain will make you feel. Different terpenes (The chemicals that give cannabis its amazing aromas) have different effects.

Also, I have a lot of friends that like to smoke, so we get together on the regular to try new strains.

What is one of the craziest things that’s happened on set so far?

NG: The set is pretty mellow. I think the wildest thing is that the judges take a lot of naps after they tape an episode.

As cannabis influencers and educators, what do you think can help break the remaining stigma?

NG: A recent poll by Pew Research Center survey showed that 62 percent of Americans think that cannabis should be legal. Sure, there are a few folks that still believe the prohibitionist propaganda, but most folks these days understand that cannabis is relatively harmless, and can be quite fun if used in a responsible manner. I think this is a case where the politicians are way behind the will of the people. Surprise.

What else can we expect in terms of variety for guest judges and chefs?

NG: The more variety, the merrier! I think when we first started, many people didn’t know what to expect, and so many have been wary about appearing on a cannabis-friendly show. But now, we have folks clamoring to be in the show, so I am looking forward to having all sorts of guests and chefs on the show in the next season.

In one sentence, tell me what doing this show means to you—and—how it’s changed your life so far?

NG: I love that I get to talk about two of my favorite things (cannabis and cooking—you can guess the third one) with like-minded people and highly skilled professionals.

If someone with hesitation about edibles and cannabis comes along, what do you tell them to help open their minds and change perceptions?

NG: Eh. Listen, cannabis isn’t for everyone. If folks don’t like it, that’s fine. But no one should go to jail or lose their job just because they like weed. Now, if someone is interested in trying cannabis-infused cuisine, I would advise them to start with low doses. Cannabis cuisine is delicious. And hella fun.

What cannabis product is in your stash right now?

NG: Right now? I just finished some really nice Purple Hindu Kush from Oregon. So tasty and mellow. I am also enjoying a superlative Tangie variant known as Purple Candy Cane from Greenshock Farms. Fruity and giggly. Harvest season is in full swing out here so I am looking forward to enjoying the stony splendor of the California cannabis community.

Cooking on High is just beginning but while Season Two gets under way and Stage 13 continues to lead the way with interesting content, make sure to catch Cooking on High’s Season One streaming now on Netflix.

sensimag.com DECEMBER 2018 51

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{lifestyle }

by DAW N G A R C I A

Ge

nu

ine

w ay

54 DECEMBER 2018 Southern California

p s to f hap n i a eel good r and send yo u r b

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.

Chocolate Can we all just agree that chocolate is a gateway to joy? Maybe it can’t cure all ailments or misery, but chocolate does produce a certain level of delightful benefits, and it’s dou-

Air Fresheners

ble the happy when combined with cannabis. Put them together, and the result is sheer gaiety! Turns out chocolate is pretty good for you. According to the Netherlands Journal of

Seem obscure? Well, when you get

Medicine, chocolate contains biologi-

in your car and see that cheap green

cally active phenolic compounds that

pine-scented tree hanging from your

can help lower cholesterol, cognitive

mirror, you’ll think again. Founded by

decline, and even help the ticker stay

Google LeadUX designer Ruben Dario

strong. Harvard Medical School sug-

Villa, he calls this Chicano and Latino

gests that drinking two cups of hot

line of pop culture air fresheners “mo-

cocoa a day could keep your brain

bile scented art.” And it is. From plume-

happy and healthy, in addition to

ria-scented Frida Kahlo and raspber-

helping with aging brains. One extra

ry-scented Niña Fresa to the female

bonus, according to study done by

badass Chingona in a cran-orange

Kingston University, is that chocolate

scent, these air fresheners make your

helps keep oxygen flowing, making

car pop with a little character—and

workouts less daunting to your re-

they smell really good. Their motto for

spiratory system. So, there you have

why they make these is pretty sim-

it! Chocolate tastes good, is a sensual

ple, according to Ruben. “Make people

delicacy, and makes your body just as

happy, spread and represent our cul-

happy as your mind and soul.

ture with pride, and respect the art and design.” We’re not saying your life is going to transform by having one—or three—but the little spark of joy and scent Fushila Fresheners bring you is a powerful happy trigger. Enjoy!

COST: $5 / FUCHILAFRESHENERS.COM

INSPIRATION: Watch Willy Wonka and the Chocolate Factory and Chocolat.

Winter Wonderlands Say what you will, but something about lights, ice skating rinks, snow people, and winter wonderlands makes life seem a little less overwhelming.

While the holidays can lead to increased alcohol and cannabis consumption because of all the family drama, the crazy shoppers, money troubles, just ignore that and you’ll be golden. This time of year isn’t supposed to be about finances or who gives the best gift. There is snow that falls, snowboarding, sledding, hot cocoa with cannabis, cozy fireplaces, and get-togethers with friends. Go ahead and take in the twinkling lights, over-the-top decorations, catchy-yet -irritating holiday songs playing on repeat. Be kind to yourself and think about what’s good for your heart. Sled or tube down a hill and tap into your inner child. Bundle up and make snow angels, ice skate, ice fish, find the magic in those twinkling lights, and know that even if the holidays aren’t your deal, winter wonderlands are there for you.

If you can find a way to appreciate the blankets of billowing white snow, you might find your insides warm and cozy.

EXPLORE: Find some snow or a local outdoor ice rink or ice bar.

sensimag.com DECEMBER 2018 55

Soups and Scarves These two cold-weather friends are the merriment that soothes you when the crisp air moves in. Sure, Campbell’s may have been your childhood comfort, but now that our palates are a little more “woke,” it’s time to start looking at those cereal bowls as more than a home for your Lucky Charms. With so many winter vegetables, herbs, and spices available, you have so many options to choose from. Now that winter has come, we encourage you to bust out those sweaters, wrap up in your favorite scarves, and slurp up divine warmth in a bowl.

Art Therapy

Dinner with friends By that, I mean having sponta-

Art is one of the greatest gifts humanity gives itself. It is therapeutic, honest, reflec-

neous dinners, with people you love

tive, and so often gives us permission to feel things we usually pretend not to feel.

and adore —just because. December

Art lets us tap deeper into our emotional well because somewhere, someone else

brings pressure to entertain, and while

out there knows exactly how we’re feeling. According to the World Health Organiza-

a finely designed dinner party is sublime,

tion, stress is the world’s most pronounced health risk. It costs companies financially,

sometimes a simple night with people

makes employees less productive and focused, wears on relationships, and can make day-to-day life and work unbearable. Studies have shown that art therapy can help.

Dr. Tammy Shella, M.D., of the Cleveland Clinic studied nearly 200 patients in 2016 and found that art therapy reduces stress, anxiety, and depression and caused a visible change in mood. As depression and suicide are rising at alarming rates, finding a creative outlet could be a great source of happiness. Creative arts therapies utilizing music, dance, art, and drama allow us to feel empowered and cope better, releasing endorphins that foster happiness, healing, and overall well-being. You don’t have to be Picasso. All you need is a coloring book and crayons, and those synapses will fire, sending exuberance right where you need it—to your mind.

COLORING BOOK PICK: Make Life Your B*tch by John T. // $4.99 on Amazon

you really like is all you need. Instead of getting caught up in the flurry of holiday parties, take a little friend time. Put your desire to be the world’s greatest host/ hostess aside and invite friends over, demanding they wear their PJs—and not the fancy kind but the kind with stains, holes, and stories. Grab wine, tequila, whiskey, bourbon, beer, or sparkling cider, put your phones down, order a crappy pizza while you laugh, and remember how we used to have fun before adulting took over.

RESOURCES HTTPS://WWW.MEDICALNEWSTODAY.COM/ARTICLES/270272.PHP HTTP://N.NEUROLOGY.ORG/CONTENT/EARLY/2013/08/07/WNL.0B013E3182A351AA HTTPS://WWW.SCIENCEDAILY.COM/RELEASES/2016/04/160419120151.HTM HTTPS://JOURNALS.PLOS.ORG/PLOSONE/ARTICLE?ID=10.1371/JOURNAL.PONE.0203522 HTTP://JOURNALS.SAGEPUB.COM/DOI/10.1177/0956797614559284 HTTPS://NIHRECORD.NIH.GOV/NEWSLETTERS/2006/02_24_2006/STORY03.HTM HTTPS://WWW.PSYCHOLOGYTODAY.COM/US/BLOG/ARTS-AND-HEALTH/201801/RECENT-ART-THERAPY-RESEARCH-MEASURING-MOOD-PAIN-AND-BRAIN HTTPS://WWW.NCBI.NLM.NIH.GOV/PMC/ARTICLES/PMC5836011/

56 DECEMBER 2018 Southern California

Hugs First of all, hugs are free. They cost nothing to give, and most of the time consensual hugs can make everything better. Hugs produce oxytocin, a chemical in our bodies scientists refer to as the “cuddle hormone” because it increases when we hug,

FARMER GROWN

FARMER OWNed

touch, or sit close to someone else. An article about a study by University of North Carolina’s Dr. Kathleen Light, M.D., in NIH Record (NIHRECORD.NIH.GOV) explains: “Light designed studies using ‘warm contact’ in which couples sit close together, hips touching, in a love seat. They hold hands, talk to each other about a happy memory, then hug for 20 seconds. Light found that the warm contact raised oxytocin blood levels in both men and women if they had supportive partners.” Another study of more than 400 recipients by PLOS One ORG)

(JOURNALS.PLOS.

tested hugs among men and women and gauged their

responses based on varying degrees of interpersonal conflict.

Over the course of 14 consecutive days, they tested a variety of things, including how hugs can affect common cold symptoms. “A similar stress-buffering effect emerged for hugging,

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w w w.t ri n i tys u ng r o w n.c om

which explained 32 percent of the attenuating effect of support,” according to the report. “Among infected participants, greater perceived support and more-frequent hugs each predicted less-severe illness signs.” Basically, in non-scientific terms, hugs seem to help us feel less conflicted, stressed, sick, and overwhelmed. Hug it out!

SUGGESTION: Hug someone after reading this. Just don’t be weird about it.

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THE WONDER OF

60 DECEMBER 2018 Southern California

DO

OGS For many of us, life without animal companions would be a lesser life. by L E L A N D

RUCKER

I had a dog once that played music. REALLY. ANY TIME MY FRIEND GIL AND I GOT OUT OUR GUITARS, RICKY GRABBED A SQUEAKY TOY, PLANTED HIMSELF BETWEEN US, AND STARTED MAKING NOISE. HE HAD NO SENSE OF TIME OR RHYTHM—IT WAS PURE SKRONKING JAZZ—BUT THIS BELGIAN TERVUREN WAS INTO THE MUSIC. WHENEVER HE HEARD THE CHEERS THEME ON TV, HE BEGAN, UH, SINGING ALONG. WE HAVE MANY AUDIO TAPES, BUT ALAS, NO VIDEO OF HIM WHILE HE WAILED. HE WOULD BE A VIRAL SENSATION TODAY. It’s been more than 20 years since Ricky died, but I think

I was afraid of dogs as a child and grew up with the gen-

of him a lot. I think often about all the dogs that have

eral belief that non-human animals—we are all animals,

graced my life. No other canine has shown any degree of

after all—acted solely by instinct. The difference between

musical aptitude, though I have tried mightily. But each

humans and other animals, we were told, is that we hu-

one has been a good friend, and each has taught me some-

mans are sentient, conscious, emotional beings, and other

thing about myself. I couldn’t live without a dog. They are

animals aren’t. Animals belong to us, the reasoning went.

my companions, friends, and teachers.

Not being around them, I didn’t give it much thought until I

Humans, especially Americans, are animal crazy. Last

got my first dog at age 27. I’ve never been without one since.

year, according to Statista, a statistics portal for market data,

A big part of the disconnect about whether animals are

60 percent of US households included a dog, and 47 million

conscious beings is that they can’t tell us what or how

had a cat. That’s 80 to 90 million dogs, give or take a few mil-

they’re feeling or how intelligent they are in a language

lion. Many have both, and that doesn’t count the multitude

that, as smart as we are, we can understand. Their “intel-

of fish, rabbits, ferrets, iguanas, snakes, birds, guinea pigs,

ligence,” such as it is, might not resemble ours, but that

mice, hamsters, and other animals we keep. Maybe we’re

doesn’t mean it’s not there. It’s not hard to find Youtube

not all Leona Helmsley, the hotelier who left most of her in-

videos that show ravens and crows making complex deci-

heritance to Trouble, a Maltese who lived in luxury until she

sions to get food. Border collies have been trained to distin-

died at age 12, yet we managed to spend almost $70 billion

guish between hundreds of words. Watching the famous

on our companion animals last year, half of that on food and

video of Robin Williams and Koko the ape interacting, it’s

treats, and we’re on target to spend more this year.

hard not to suggest they are showing genuine empathy for sensimag.com DECEMBER 2018 61

each other while rubbing each other’s bellies and laughing.

We can put Go-Pros on their heads to see the world from their point of view, and the New York Times reported recently that a canine researcher is performing MRIs on dogs to try to see inside their brains, but there is still no way we can experience life as animals do. That’s a secret they keep to themselves, and it drives us crazy. When I once suggested to a researcher in Yellowstone it would be cool to be inside a coyote’s brain for five minutes, he replied that he would give anything for just one second inside there.

Dominion vs. Domination The way we look at animals has changed a lot, especially over the last 50 years, and we are finally coming to terms with animal sentience, or at least the concept that animals have feelings, too. The Biblical injunction comes early, in its first chapter. “And God said, ‘Let us make man in our image, after our likeness,’” Genesis 1:26 reads. “And let them have dominion over the fish of the sea, and over the fowl of the air, and over the cattle, and over all the earth, and over every creeping thing that creepeth upon the earth.”

That one word in there—dominion—has proved problematic. What does dominion really mean? Does it mean we humans must exert control over all other creatures or be their caretakers? Marc Bekoff is an ethologist (someone

CBD 4 K9s CBD is all the rage these days—and not only for humans. More and more veterinarians are learning about this compound and are now suggesting it to their canine patients for pain relief, anxiety and behavior issues, and inflammation, especially in older dogs.

A clinical study from Cornell released earlier this year suggests that CBD oil can help increase comfort for dogs with osteoarthritis. My local humane society now stocks CBD products, and my vet says she hasn’t found any real downsides, although she suggests talking with a doctor about medications the dog might already be taking before starting a CBD protocol.

There are lots of choices, but one place to start might be Mary’s Whole Pet, a new farm-to-table line from Mary’s Medicinals and Elite Botanicals. All plants used for the oil are grown on an organic, chemical- and pesticide-free family farm in Colorado, and the list of products includes drops (in two potencies based on weight), capsules of different dosages, and a transdermal gel pen for fast-acting relief for dry skin, cracked nose or paws, or surface wounds.

One warning: THC, the compound generally associated with the cannabis high, should never be given to dogs. Keep your edible products away from your canine companions. Because it’s federally illegal, no scientific tests have been done on dosage levels for animals. As suggested with humans, start low and go slow to find the right dose. And always remember that every animal is different; what works for some won’t work for others.

who studies the science of animal behavior) and researcher who has been working with animals his entire life. “A lot of this is driven from the view that as humans we are a superior species, and we are allowed to do what we want,” he says. “But dominion doesn’t mean domination.”

Religion has played its role, he explains, in passages like the one above that claim only humans have souls. “Another reason is that if you distance yourself from other animals,” Bekoff says, “it allows you to do what you want.”

This kind of detachment allows us to control animals, whether that means shooting them for trophies, keeping them in zoos, or producing them for research purposes. “In terms of industry, you can understand where people come from,” Bekoff says. Allowing that animals have feelings changes that dynamic considerably and begs even more questions.

That humans are unique was accepted dogma for most of human history. Charles Jonkel, the recently deceased bear

until he graduated that he was able to pursue his real studies.

biologist, grew up poor but learned to trap and hunt at an

Bekoff has worked with and written books with Jane

early age as part of a subsistence family. When he went to

Goodall, perhaps the best-known ethologist for her work

school in the 1950s, bear biology was a relatively new field.

with apes. When they started writing about animal sen-

Jonkel already knew a thing or two about animal behavior,

tience, they ran into the same kind of resistance for ques-

but he also knew to keep his opinions about animal intelli-

tioning established beliefs. “For a long time, Jane and I were

gence and sensitivity to himself because, as he explained it,

kinda sideshows,” he admits. “We got heavily criticized for

that wouldn’t help get you a degree. In those days, he said,

talking about the emotional lives of animals. But I basically

you didn’t talk about that kind of stuff out loud, and it wasn’t

really believed in what I was doing and kept doing it.”

62 DECEMBER 2018 Southern California

Bekoff’s view of dominion has more to do with stewardship than domination, based around the concept that hu-

instead of an owner suggests a different way to approach your responsibility toward your animal companions.

mans, the dominant species, are charged with taking care of

One of the best places to learn about dog behavior is

what we have. And though humans might consider them-

dog parks, the fastest growing segment of city parks

selves more intelligent than animals, we really have to try

these days. Most major US cities have at least one, and

and see things from the animal’s perspective. “It’s not how

they have become a kind of a cultural phenomenon. In his

smart an individual animal is, it’s what they feel,” Bekoff says.

new book, Canine Confidential: Why Dogs Do What They

“We’re all smart in some ways, but there are different types of

Do, Bekoff says dog parks are like rich petri dishes of dog

intelligence. Rats are really smart. Maybe not as smart as hu-

culture, working classrooms for human/canine under-

mans, but they have emotional lives just the same.”

standing and citizen science on the subject.

Companion Animals What does this have to do with the way we interact with our dogs? I scoffed originally when the city of Boulder, Colorado, changed the word “owner” to “guardian” in its ordinances almost two decades ago. It’s nothing more than a symbolic gesture, one of those “only in Boulder” things, I told myself, agreeing with a city attorney who at the time called it “social engineering.”

I have since come to appreciate the distinction. Ownership, as noted above, suggests that you can do whatever the hell you want, and, at its worst leads to behavior that obliterates all distinctions and leads to atrocities like dog- or cockfighting. Thinking of yourself as a guardian

“LIFE IS VERY VIVID TO ANIMALS. IN MANY CASES, THEY KNOW WHO THEY ARE.” —Carl Safina

sensimag.com DECEMBER 2018 63

“They’re gold mines for learning about both dogs and

ter way to look at my dog. Rather than drag her away

people,” he writes. “Visits can serve as myth breakers or

when she wants to spend time sniffing at a certain spot

icebreakers. For hours on end, the interactions never stop:

or chastising her every time she gets into a scuffle, I try to

dogs are watching dogs, people are watching dogs, dogs

see it from her point of view.

are watching people, and people are watching one anoth-

It’s taken me a long time to realize that, if we just allow

er as they care for, play with, and try to manage their dogs.”

them, dogs can be our teachers and not just our pets. We

I’ve spent some time in dog parks in the last few years,

can learn a lot from them. I have had an exceptionally dif-

and Canine Confidential, which is written in a casual, con-

ficult time with my dogs’ deaths. But I have also come to

versational style, reinforces the things I’m learning and

realize that, hard as they are, those deaths are a reminder

pushes me to learn even more. “Life is very vivid to animals.

that life is precious and that grieving is a part of it, too. It’s

In many cases, they know who they are,” says Carl Safina,

their final lesson for us, and it’s a big one.

whose Beyond Words: What Animals Think and Feel is a

Though I’m still looking for another dog that can make

scientific and observational study of elephant, wolf, and

music like Ricky, I’ve learned that every dog is unique

whale interaction and societies. “They know

and special in its own way. We have come

who their friends are and who their ri-

a long way, but we still have a long

vals are. They have ambitions for

way to go, and it can never

higher status. They compete.

come too quickly for Be-

Their lives follow the arc of

koff. “The bottom line,”

a career, like ours do.”

Thinking

about

he says, “is that if we’re an-

going to make change,

imals in that context

we need to recognize

provides a much bet-

sentience.”

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sensimag.com DECEMBER 2018 65

66 DECEMBER 2018 Southern California

sensimag.com DECEMBER 2018 67

K R AY- K R AY:

T H I S

P L A N T

H E A L S

Kratom shows promise in treating analgesia, inflammation, depression, anxiety, and opioid withdrawal. Of course, it’s being vilified.

by R O BY N G R I G G S L AW R E N C E

Paul Bloom is an explorer. HIS BUSINESS TAKES HIM TO THE FOUR CORNERS OF THE EARTH, AND HE’S HAD A LIFELONG FASCINATION WITH NATURAL REMEDIES AND LIFE-ENHANCING BOTANICAL COMPOUNDS. SO, WHEN HE READ ABOUT

kratom, A MEDICINAL HERB NATIVE

TO SOUTHEAST ASIA THAT CAN PRODUCE A STIMULANT EFFECT AT LOWER DOSES AND RELAXING, EUPHORIC EFFECTS AT HIGHER DOSES, HE HAD TO GIVE IT A TRY. Bloom* found a young man selling kratom tea and

making it a Schedule 1 drug in 2017, though it back-

powder at a farmers’ market and bought some to try

tracked after a passionate campaign by kratom users

during his nightly sunset walk on the beach. He washed

(who call themselves kratomites) to keep it legal.

down a teaspoon of the powder with grapefruit juice, as

Alabama, Arkansas, Indiana, Tennessee, Vermont,

he’d been instructed to do, and sat down in the white

Wisconsin, the District of Columbia, Denver, San Diego,

sand to watch the sun set over the Gulf of Mexico. After

and Sarasota, Florida, have banned kratom. It’s avail-

about 45 minutes, euphoria and tranquility settled over

able at head shops in most other states and is readily

him. His shoulders relaxed, and his mental acuity sharp-

available online, though it is not to be sold for human

ened as a warm sense of wellbeing washed through his

consumption because it has not been through the Food

mind and body. He enjoyed the kratom’s effects for sev-

and Drug Administration’s extensive testing to ensure

eral hours, and when he returned home immediately

it’s safe.

embarked on an extensive research project to better understand this plant.

Bloom believes authorities are vilifying kratom because of “ignorance and fear of the unknown and a gen-

“Kratom seems like one of the safest botanicals I

eral knee-jerk reaction to any natural product that peo-

have run across,” Bloom concluded, but he had to wade

ple take a keen interest in because it may have euphoric

through a lot of scare-mongering headlines and propa-

effects.” Most kratomites agree that, like cannabis, kra-

ganda about the plant before he got there. A member of

tom is misunderstood and misrepresented in the media.

the coffee family, kratom (Mitragyna speciosa) has been

Some also take the cynical view that pharmaceutical

used in Indonesia, Malaysia, Papua New Guinea, and

companies oppose it because it has the potential to re-

Thailand for centuries to manage pain and boost energy,

place opiates with a less expensive, safer, and cheaper

but is under siege in the United States and other coun-

alternative that is too easily accessible to develop into a

tries. The Drug Enforcement Administration considered

high-profit medicine.

68 DECEMBER 2018 Southern California

*Name has been changed to protect Bloom from any legal repercussions that could stem from using this particular plant. We hate having to do this for a plant.

sensimag.com DECEMBER 2018 69

Kratom was blamed in a string of overdose deaths

IN LIMITED DOSES,

for stomach aches and di-

KRATOM BOOSTS

Since I started drinking a

a few years ago, and those headlines are what prompt-

E N E R G Y, C L A R I T Y, A N D

ed the DEA’s move to outlaw it. But if you dig a little deeper, you’ll find that most of the victims had other substances, including synthetic opithey died and there were oth-

DOSES, IT’S MUCH

have cleared up. It feels like

AND PSYCHOACTIVE

As Murray A. Holcomb, MD, an acute care surgeon at Seton Healthcare Family Center in Round Rock, Texas, explained in Clinical Psychiatry

kratom powder every day, gastrointestinal issues that

WITH SEDATIVE

er underlying causes.

protein shake made with

FOCUS. AT LARGER MORE OPIATE-LIKE,

oids, in their systems when

arrhea. (I can attest to this.

had plagued me for years a miracle.) On the flip side of that, overuse or overdose can cause stomach upset and vomiting in some people.

According to a 127-page

EFFECTS, EVEN

analysis by the drug policy

HALLUCINATIONS.

sociates, kratom’s effects are

News: “Kratom is a partial ag-

consulting group Pinney Asgenerally mild and caffeine stimulant-like at lower dos-

onist. It doesn’t make you euphorically high, it doesn’t make

ages. “Consumption does not typically interfere with work

you quit breathing, and you don’t really have any withdraw-

or social activities and commitments,” the group observed

al symptoms, and no one is going to overdose on a natural

in recommending kratom be regulated as a natural supple-

plant—because it will make them sick to their stomach.”

ment like St. John’s wort or valerian under the Food and Drug Administration’s Food, Drug and Cosmetic Act. “There

“Remarkably Low Risk of Serious Adverse Effects”

appears to be remarkably low risk of serious adverse effects

Kratom leaves contain alkaloids, including mitragy-

from kratom consumption as compared to opioids and oth-

nine and 7-hydroxymitragynine, that scientists believe

er common drugs of abuse,” the group stated.

act as agonists at the human opioid receptor. Studies

Green, red, and white strains of the plant are available,

have found it can be helpful in treating analgesia, in-

and each offers slightly different effects. Those effects are

flammation, depression, anxiety, and opioid withdrawal.

also dose-dependent. In limited doses (1 to 3 grams), kratom

Like synthetic opioids, kratom also slows food’s move-

boosts energy, clarity, and focus—much like coffee. At larger

ment through the digestive tract, which is why it’s been

doses (10 to 25 grams), it is much more opiate-like, bringing

used in Thailand and Indonesia as a traditional remedy

on sedation and psychoactive effects, even hallucinations

S

T

R

A

I

N

S

R E D - V E I N strains—the most popular and widely available—are calming and sedating.

W H I T E - V E I N strains are more stimulating and energizing.

G R E E N - V E I N strains enhance focus and energy, but are a bit more subtle.

P U R P L E usually refers to a blend of several strains, usually with all three colors.

Most strains also indicate the name of the country or region where the strain originated. Some popular names are Bali, Malaysia, Indo, Thai, Sumatra, Borneo, and Maeng da. Much like cannabis, kratom’s many different strains have different effects on every individual, so experimenting is the best way to find the right one for you. Some generalities do apply.

70 DECEMBER 2018 Southern California

are reported, though rarely. A typical dose is 1 to 8 grams.

When you start to approach 10 grams, Joe Rogan explained in a recent podcast: “This will fuck you up, this stuff.”

For Bloom, who has come to the conclusion that less

R

E

C

I

P

E

S

Miracle Kratom Protein Shake

is more with kratom, 1.5 to 2.5 grams swallowed in cap-

• 1–3 grams kratom powder (or preferred dose)

sules in the evening is just right. He doesn’t enjoy the

• 1/3 cup protein powder

taste of kratom and citrus juice in the “toss and wash”

• 1 cup frozen fruit(s) of choice

method many people use to ingest it, and he also finds

• 1 banana

dosing more accurate and predictable with capsules.

• 1 1/2 cup almond or coconut milk

“I think it’s important for everyone to do their own research and draw their own conclusions,” Bloom says. “A good place for people to start is on Reddit. People should spend a bunch of time on the message boards there, where they will learn from the best source of data—the

TO MAKE: Combine ingredients and blend until

smooth. (I mix mine in a Bilaca single-serve blender with Garden of Life raw organic protein powder and a kratom strain called Red Vein Borneo.)

people who actually use it.”

Kratom Tea

Extractions for Potency and Tripping

• 1–3 grams kratom powder (or preferred dose)

Kratom can also be blended into other food or brewed

• 1–2 cups boiling water

into tea. For more psychoactive effects, kratomites ex-

TO MAKE: Combine ingredients in small saucepan.

tract the alkaloids and partial mu opioid agonists using

Simmer gently over low heat for 30 minutes.

alcohol and/or heat, just like cannabis users extract can-

Strain into a cup using a fine mesh strainer. Can

nabinoids. Extracts are much more potent than pure raw

be drunk hot or cold.

powder, which generally delivers few if any psychoactive effects, and should be taken in much smaller doses.

760-632-9674 sensimag.com DECEMBER 2018 71

Many experts believe extracts are more addictive and suggest avoiding them, as Bloom does, because he prefers the natural product, literally ground leaves from the trees, usually harvested by small family businesses deep in the rainforests of southeast Asian countries.

Although rare in the United States, some users in Thailand looking to get high make a kratom cocktail called a 4x100, a mixture of dried kratom leaves, cough syrup, Coca-Cola, and ice that’s popular there, where kratom has been illegal since 1943 (which has more to do with boosting opium taxes than anything else). Because these are often adulterated with things like tranquilizers, methamphet-

RESOURCES

amine, opiates, benzodiazepines, and even DEET mosqui-

Kratom is available online and at head shops in states where it’s legal, though quality varies drastically. It’s imperative you do your homework before investing. Debate about how to find the best, consistent kratom vendors rages online. Some people connect directly with farmers via social media, while others rely on retailers. Some of these retailers refer to kratom as an ingredient for candlemaking or some other guise because of the FDA restriction on human consumption.

to repellent (a required ingredient in many recipes), these cocktails have done a lot to contribute to kratom’s bad name, even though most users in the United States consume it in simple, natural, and safe powder and tea form.

It’s up to everyone who benefits from kratom to fight back when the government and media make inaccurate statements and vilify the plant, Bloom says. “After doing your own research and getting comfortable that it is a good thing for you—and society at large—write your Congress members, spread the word, and correct misinformation out there whenever you can.”

72 DECEMBER 2018 Southern California

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sensimag.com DECEMBER 2018 75

As the cannabis industry grows, so does the number of professionals within it, acting as incredible sources of insider info on the trends and issues driving the marketplace forward. The Sensi Advisory Board is comprised of select industry leaders in a variety of fields, from compliance and education to concentrates and cultivation. They are invited to share specialized insight in this dedicated section. This month, we hear from a member in the dispensary category.

FOR A FULL LIST OF ADVISORY BOARD MEMBERS, SEE THE MASTHEAD ON PAGE 11.

with my patients, I’ve held their hands, and walked them through steps of different things they can try to help them with their medicinal regimen.

What is your goal in the cannabis industry?

While budtending has its perks, and I do strive to be the most personable, understanding provider of knowledge for people who come in, it’s my passion to find the best way to connect with every type of person out there.

We still get people in our shop who have concerns about becoming a “marijuana addict,” and I feel I am a good face for them, since I don’t embody the stereotypical stoner.

I’m looking into going to graduate school for counseling

MEET A BUDTENDER: AURORA FILIPSKI

so I can connect with patients on a one-on-one level. As

Kind Love, Denver

future of cannabis, and inform yourself so you can prop-

by B R I A N N E O ’ N E I L L .

that cannabis is more than just getting high. I would say

legalization continues to progress, I would love for CBD or light THC air-infusions to become part of my counseling practice. I want to be able to introduce cannabis in a very therapeutic, counsel-based setting.

What advice would you give someone who wanted to become a budtender?

Have enthusiasm and a can-do mindset. Be ready to engage with your customers, get them excited about the erly educate them. It’s important to spread the message 75 percent of our customer base is looking for relief for

We sat down with a budtender in Denver for some behind-the-scenes intel on what it takes to work in a dispensary and kindly cater to consumers.

What is the biggest challenge of budtending?

I would say the biggest challenge is trying to re-educate or retrain people’s brains to not just look for the highest THC numbers. There are so many other cannabinoids at play and terpene profiles that dictate the effect and the actual potency that it will have. The real challenge is being personable enough that they don’t feel threatened by your knowledge, so they are willing to accept the information you are giving them.

What is your favorite part of being a budtender?

We get a lot of people traveling from out-of-state who have cancer, chronic seizures, or even arthritis that’s difficult to live with. There’ve been numerous times I’ve spent up to an hour or more with one customer or medical patient, just explaining their options. I’ve cried 76 DECEMBER 2018 Southern California

something—so know your market, know your people, know your product. Cannabis is about sharing, good vibes, and healing. Project that as consistently as you can, and you will go really far.

sensimag.com DECEMBER 2018 77

Get in touch: sales@ellementa.com | 303.918.8404 | ellementa.com 78 DECEMBER 2018 Southern California

sensimag.com DECEMBER 2018 79

Green Flower Support

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sensimag.com DECEMBER 2018 81

{HereWeGo }

by E L I D U P I N

A GREEN FUTURE Cannabis is making the grade.

Do you sometimes wish you knew more about cannabis—how to cultivate it, the science behind it, how to be a pivotal part of the growing industry, what you can actually do with CBD, the leaf, and its properties?

It’s wonderful, but overwhelming, how much info is out there in the throes of an ever-budding industry that’s changing the quality of life for millions, and having one solid source is definitely helpful. To keep us on track, happily educated, and well-informed, Max Simon founded Green Flower Media (GREEN-FLOWER.COM), a digital platform that is now the nation’s number one trusted resource for cannabis education.

“Basically, what we discovered is that there is such a hunger to be a part of this industry, but no one has specialized knowledge. Employers don’t have training programs to bring people up to speed effectively, giving them deep expert-level training with certification that makes it more credible,” says Simon, a long-time cannabis user.

Founding the Green Flower Academy, which offers certifications in everything from cultivation to patient care, wasn’t without challenges. “We were rejected by five different locations to lease studio space because they didn’t believe we weren’t going to grow weed,” Simon says.

“Stigma was so strong, but stuff like that happened all the time. The reason why I’m so grateful to be in the education sector is because of the bulk of issues we face in the cannabis industry with people not understanding what it is, how it works, and what it’s not. We get to play 82 DECEMBER 2018 Southern California

a really special role as being a trusted source clearing fact from falsehoods.”

Green Flower offers dialogEDU courses designed to advance the knowledge of global learners, medical education, and academic programs at accredited colleges and universities, making it the first of its kind accepted into academia.

The company takes complex topics including how cannabis is useful in medicine, careers, and relationships, and make them accessible to advocates and naysayers alike.

Being armed with knowledge is the best defense. Green Flower is changing the cannabis game, elevating cannabis careers across the board.

Green Flower Raises The Bar

Green Flower founder Max Simon and

his team of 25 employees have developed a cannabis curriculum like no other. Green Flower Academy offers six certifications in cultivation, medical, science, law, extraction, and business, and more will be added early next year. The company will expand into Canada and Mexico in 2019.

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