Sensi Magazine - Denver/Boulder (February 2018)

DE N V E R // B OULDER

eat

UP!

HOT HIGH-END DINING TRENDS

{ the CULINARY issue }

THE NEW NORMAL

2.2018

WATER -SOLUBLE WEED

gold

LIQUID

EATING AROUND AUST I N, T EX AS

WEIRD

tastes

{PLUS} Meet the Man Behind Denver’s Top Food Fests Off-Slope Exploration + Otherworldly Ice Castles

ISSUE 2 // VOLUME 3 // 2.2018

THE CULINARY ISSUE

FEATURES 74

SPECIAL REPORT

High-End Dining

Adding cannabis to the food palette is a culinary trend on the rise.

82

Just Add Water

Like cake mixes and TV dinners, which revolutionized home cooking in the mid-20th century, water-soluble cannabinoids and terpenes are disrupting cannabis cuisine.

every issue 13 Editor’s Note 18 The Buzz

WHAT YOU NEED TO KNOW

30 NewsFeed

CNN : CANNABIS NEWS NETWORK

36 CrossRoads LIKE BUT TER

I’M SORRY,

what’s for dinner?

Adding cannabis to the food palette

74

58

44 LifeStyle

POTLUCK PROGRAMMING

52 AroundTown

MOUNTAIN ALTERNATIVES

58 TravelWell

AUSTIN, TX : WEIRDLY DELICIOUS

64 HighProfile

FOOD FIGHT WITH JEFF SUSKIN

108

Sensi Scene

SENSI NIGHT DENVER

110 SoCO

THE MUST-SEE ICE CASTLES

64 Sensi Denver/Boulder is published monthly by Sensi Media Group LLC. © 2018 SENSI MEDIA GROUP LLC. ALL RIGHTS RESERVED.

sensimag.com F EBRUARY 2018 9

sensi magazine ISSUE 2 VOLUME 3 2.2018

FOLLOW US

EXECUTIVE Ron Kolb

CEO, SENSI MEDIA GROUP RON.KOLB @ SENSIMAG.COM

Tae Darnell

PRESIDENT, SENSI MEDIA GROUP TAE.DARNELL @ SENSIMAG.COM

Alex Martinez

GENERAL MANAGER ALEX.MARTINEZ @ SENSIMAG.COM

EDITORIAL Stephanie Wilson

EDITOR IN CHIEF STEPHANIE.WILSON @ SENSIMAG.COM

sensimediagroup

Jake Browne

MANAGING EDITOR JAKE.BROWNE @ SENSIMAG.COM Leland Rucker SENIOR EDITOR LELAND.RUCKER @ SENSIMAG.COM

John Lehndorff

DINING EDITOR EDIBLE.CRITIC @ SENSIMAG.COM

Randy Robinson CONTRIBUTING EDITOR RANDY.ROBINSON @ SENSIMAG.COM

Robyn Griggs Lawrence sensimagazine

CONTRIBUTING EDITOR

Ricardo Baca

CONTRIBUTING WRITER

ART & DESIGN Jennifer Tyson

DESIGN DIRECTOR JENNIFER.TYSON @ SENSIMAG.COM

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DESIGNE R AMANDA.TURNER @ N2PUB.COM

John “Ljfresh” Gray sensimag

HEAD OF SENSI PRODUCTIONS JOHN.GRAY @ SENSIMAG.COM

Danielle Webster

CONTRIBUTING PHOTOGRAPHER

BUSINESS & A DM I N IS T R AT I V E Tyler Tarr FOUNDING PUBLISHER TYLER @ SENSIMAG.COM

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CHIEF ADMINISTRATOR AMBER.ORVIK @ SENSIMAG.COM

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MARKETING DIRECTOR ANDRE.VELEZ @ SENSIMAG.COM

Hector Irizarry

DISTRIBUTION HECTOR @ SENSIMAG.COM

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12 Denver //Boulder F E B RUA RY 2018

editor’s

NOTE

let’s

grow

Hey party people, I’ve got some news for you: this is the

last issue where the editor’s note will come from me. Starting in March, Jake Browne

steps in as managing editor of Sensi ’s flagship Denver/Boulder edition, a role I’m both eager to relinquish and dreading to let go. But it’s time. And it’s all part of the plan.

When I moved to Denver from Miami in 2015, I didn’t have a plan or a savings account. I had a place to live, whatever stuff I had been able to fit into my Fiat, no job, no interest in job hunting, and blind faith that the right thing would find me when it was time. That August, @sensimagazine found me on Instagram. The account was managed by a crazy man with a vision for a series of pro-cannabis lifestyle magazines in cities across the country. He was gearing up to launch the first edition here in Denver, and he was looking for an editor.

My background is in launching magazines—mainly local/luxury lifestyle ones. I was in. And here we are, 22 issues later.

quiet professionalism

Since our launch, I’ve been acting as both the editor in chief of Sensi magazine and the managing editor of the Denver/Boulder edition. The book has grown by remarkable measures since our launch in May 2016, a testament to how hungry the local community is for a publication that showcases what we call “the new normal” as

unmatched service

cannabis makes its way into the mainstream.

That new normal is a message worth spreading. The flagship Denver/Boulder edition is part of a growing portfolio of monthly editions covering local markets in Southern Colorado, Los Angeles, Orange County, and San Diego, with Las Vegas

exceptional results

launching in March, Boston coming in April, and more on the way. I’m overseeing each edition, which is run by a local managing editor who creates a magazine that connects with their community. It’s been an honor to do that here in Denver. Publishing is a privilege I don’t take lightly or for granted. As my attention shifts to growing the Sensi brand, our readers deserve an editor with undivided attention focused on the local market. Jake’s your guy.

It’s fitting that my last as managing editor of Denver/Boulder is the culinarythemed edition; my first editor gig was at a dining magazine in Miami. I got that job because I had gone to the same school as the publisher’s brother, Jeff Suskin, the guy behind Denver’s top food festivals. Jeff is featured in this issue. Some things come full circle; others spiral out to find the space they need to grow.

© KIM SIDWELL

Sensi is spiraling out. Time to grow.

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this

THE NE W N O R M A L

the

buzz

Quote “I HAVE MADE A LOT OF MISTAKES

FA LLING

in LOVE ,

DEN V ER

Restaurant week

EDITOR’S CHOICE

THE 14TH ANNUAL EVENT SHOWCASES THE MILE HIGH’S RISE TO CULINARY PROMINENCE. Dine and dash has a bad rep, and it’s all because of semantics. If you’re dining, paying, and dashing to the next eatery where you scored un-gettable reservations during Denver Restaurant Week, well, we salute you. You must have made STEVE CRECELIUS/ VISIT DENVER

your reservations early.

Don’t let the name fool you — Denver Restaurant “Week” is nine days again this year.

Take advantage of that extra T ttwo-day bonus for your tastebuds and ttry more spots. From February 23 to March 4, hundreds of the city’s top dining establishments offer hungry patrons curated three-course meals for a set rate of either $25, $35, or $45. To see the list of participating restaurants, head to DENVER.ORG/DENVER-RESTAURANT-WEEK, where you’ll also find tips on how to take the most advantage of the offerings. Some key takeaways: menus were posted on the website mid-to-late January. Browse through all the offerings; you may see a dish that you’ve got to try at a spot you otherwise wouldn’t have thought to visit. Book your reservations early; the top spots fill up fast. And—always a good idea —tip well. Just because the meal is discounted doesn’t mean the gratuity follows suit. Your server needs to make a living.

Good tips help ensure that Denver’s waitstaff doesn’t hate Restaurant Week as much as the rest of us love it.

—STEPHANIE WILSON

18 Denver//Boulder Denver //Boulder F E B RUA RY 2018

AND

REGRET TED MOST OF THEM, BUT NEVER THE POTATOES THAT WENT WITH THEM.” —NORA EPHRON

SWIPE RIGHT T for

GUAC

SENSI ’S DINING EDITOR J OHN L EHNDORFF WEIGHS IN ON TASTY TINDER TERMINOLOGY. Flirtation by food is a proven tactic that stands the test of time. Trust me. Before the digital revolution, I answered a personal ad in a local paper because the woman mentioned a love of food. The woman turned out to be “K,” one of my co-workers and a writer. We loved to eat and talk together but our lives were on different trajectories. This year, I taught her how to make a wild blueberry pie remotely by phone and computer—she in Maine and me in Colorado.

I’ve never used any of the online dating sites but I may reconsider. On the dating app Tinder, bios that mentioned “guacamole” got the most matches, according to a recent Zoosk analysis of 3.7 million dating profiles. Guacamole was followed by “potatoes” and “chocolate” as terms that made potential matches swipe right.

But to up your “It’s a Match!” returns even higher, mention a salad in your bio. Seriously. You’ll be 97 percent more likely to be matched, even if the only “salad” you eat is potato salad. If your profile mentions fried chicken, you’re dropping to the bottom of the hot-food-terms list. It’s also true that Tinder profiles containing the word “foodie” receive 82 percent more incoming messages of interest.

Bone I mean bon appétit indeed.

sensimag.com F EBRUARY 2018 19

THE NE W N O R M A L

BREAKUP LEF T

YOU BROKEN?

the

buzz

{mend.}

THIS APP HELPS GUIDE YOU TO A HE ALED HE ART.

The super cheesy “month for lover’s” we’re swimming in can cause anyone who finds themselves in the newly-single-and-not-over-it category an added layer of post-relationship anguish. If you find yourself in that category, chin up. Or not—you do you, cry it out if you need to. February is full of romantic triggers, adding a not-so-sweet layer of pain to fresh wounds. Breakups are tough, they hurt, and your anguish can last way longer than your friends are willing to listen to you analyze the punctua-

HOT T Y PE !

Aspen Style

tion in your ex-lover’s latest social media posts. Good news: you don’t have to put the burden of your breakup breakdowns solely on your besties.

Like most things in our modern world, there’s an iOS app for that: Mend.

The New York Times describes Mend, founded by ex-Googler Ellen Huerta, as a personal trainer for heartbreak, designed to help users feel better, faster. Instead of dropping actual lbs, Mend’s trainers help you drop the emotional deadweight of your ex. It provides the essential selfcare you need after a breakup through daily audio trainings, practical tips, and community support. The app tracks your progress over time so you can see how you’re mending. You can also read breakup stories and heartbreak advice if you need a reminder you’re not in this alone.

Mend is free to download, and you can start the healing process with a free seven-day trial period. After that, it jumps up to as much as

LUXURY BOOK PUBLISHER ASSOULINE’S NEW RELEASE ASPEN STYLE PAYS HOMAGE TO THE JEWEL OF PITKIN COUNTY IN AN OVERSIZED TOME WORTHY OF A SPOT ON ANY COLORADO COFFEE TABLE.

“At the top of the mountain, we’re all snow leopards.”

That line from Hunter S. Thompson’s book Kingdom of Fear is one of the notable quotes printed amid the 300 pages of Aspen Style, a new book by luxury publisher Assouline. The king of gonzo journalism

$9.99 a month. Your friends may be willing to chip in if it means they

spent four decades living just up the road from the

don’t have to look at your latest screenshot of an ex’s Insta. Talk to the

world-renowned mountain town known as much

app; maybe it’ll help. Maybe it won’t. But it will keep you busy, and when

for its glitz and glamour as much as it is for its cultur-

you’re busy, you’re not stalking social feeds.

al spirit. Aspen’s ethereal energy has drawn an influ-

– SW

a step in the right direction

ential mix of fur-clad celebrities, titans of industry, and world-class creatives to its picture-perfect Rocky Mountain perch throughout modern history.

Best described as a love letter to the town, Aspen Style ($85) features a compilation of 250 historic and modern-day images interspersed with quotes from residents and tips from longtime resident and American heiress Aerin Lauder, who also penned the introduction. She begins with a sentiment anyone who’s been there understands: “I always arrive in Aspen with a smile.”

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– JEREMY KLINE

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{newsfeed}

by RANDY ROBINSON

SMOKING OUT A NATION On New Year’s Eve 2017, CNN sent a correspondent to join Denver’s cannabis crowd for a smokin’ celebration. What unfolded that night took everyone by surprise: America tuned in to the New Normal.

New Year’s Eve. A 24-hour news channel with live tickers and a countdown clock. On the left side of the

When I step into the bus, little do I know that I’m stepping into television history.

split-screen stand journalistic juggernaut Anderson

The tour kicks off at 6 p.m. on NYE 2017 in down-

Cooper and late-night talk show host Andy Cohen, re-

town Denver, just an ash-flick away from Cheeba Hut.

porting from Times Square. On the screen to their right

I’m joined by dozens of other diehard cannabis devotees

stands Randi Kaye, a long-time accomplice of Cooper’s.

tonight. Among our passengers is a small crew from

However, she is not in New York.

CNN, composed of John the cameraman and Kaye, an investigative journalist from the Emmy award-winning

COOPER : So, Randi is now in Colorado again.

I think she’s on a bus.

Anderson Cooper 360°.

Tonight, Kaye won’t be investigating much. Instead,

KAYE: We are in Denver, Colorado. Good evening to you,

every hour or so until the ball drops in Times Square,

guys, Anderson and Andy. We have the party started

she’ll report live to Cooper and Cohen. Throughout the

here; there’s a little bit of a purple haze. We call this

night, while Kaye goes off-air, the program cuts to CNN

magic bus “The Canna-Bus,” get it?

correspondents in other cities–Las Vegas, New Orle-

A plume of white smoke floats across Kaye’s face.

ans, Nashville, Key West–but only Denver features sa-

She waves at it, and goes, “Whoa!”

tiva-sodden skylarkers smoking legal weed on live na-

KAYE: This is how they celebrate New Year’s

tional TV. By 12 a.m., January 1, 2018, it will be cable’s

Eve in Denver!

most-watched NYE special of all time.

A man beside Kaye holds up a wooden tray with a lush,

COOPER : Does this bus actually go anywhere?

thick bud set at its center. With eyes closed, she takes a

I feel like the bus is just standing there.

deep whiff from the flower and exhales. Like a pro.

COHEN: Does it matter? What does it matter!

30 Denver //Boulder F E B RUA RY 2018

SETTING THE SCENE Cannabis Tours is the original cannabis-themed tour

THE GARDEN OF EARTHLY DELIGHTS

company where tourists can puff their way into an ethe-

KAYE: Would you like me to pick something out for you?

real, elevated excursion. Founded by Michael Eymer, Hei-

COHEN: Yes! Sativa Cheeba Chews.

di Keyes, and Charles Conti, the tours immerse curious

My favorite thing in the world.

types in Colorado’s legal cannabis scene. A fleet of luxury

COOPER : I don’t know what that is. And I just want

buses include decked-out Tiffany Coaches and Mercedes

to point out that this is all legal in Colorado.

Sprinters fitted with padded leather seats, lights that

COHEN: Yes, it is.

undulate between hot and cool tones, mounted TVs for

COOPER : This is entirely legal in Colorado.

music videos, and plenty of water, snacks, sports drinks,

KAYE: [off-beat] Yes, Sativa Cheeba Chews are the best!

bongs, pipes, and other accoutrements to facilitate a

COHEN: Dose yourself properly, Randi. We don’t want

night of some good, high-minded fun. The buses are es-

any trouble in three hours from you. Be careful.

sentially nightclubs on wheels, minus the hearing loss.

COOPER : I’m a little worried about Randi.

As for the NYE riders, we come from all walks of life.

Young and old. Chill and spunky. Fashionistas and busi-

COHEN: Randi’s the only person I’m not worried about!

ness cats. We’re Asian, Caucasian, Black, Latinx, Middle Eastern. Some of us live right here in Colorado. Others

Once we’re back on the bus,

flew in from California, a state that will join the cool kids

Kaye goes live again. What

at Club Legal in a few hours. Hawaii is in the house. Texas,

happens next became the

too. Even New Mexico. Any personal troubles or myopic

image uptight outlets used

differences we had prior to boarding were whisked away

to stir up outrage.

as easily as Kaye’s short-term memory once things kicked off.

Kaye unveils a gas mask fixed with a plastic bong at its breath-

It’s 6:30 p.m. Kaye and the cameraman get into po-

ing end—a classic noveltyy item for

sition. She goes live from our bus again. It’s showtime.

smokers. Eymer steps up to demon-

FROM LEFT TO RIGHT:

Michael Eymer, Heidi Keyes, and Randi Kaye

strate. He places the mask on his KAYE: We made our first stop, already, at—

face, lights the bong, and inhales as

uh at—we’re at a dispensary called the Medicine Man.

mask fills up with smoke. He removes it and exhales.

The tours’ cofounder, Michael Eymer, enters the

The demonstration takes all of three seconds, but the

frame to help Kaye with this part of the CNN telecast.

moment the mask is covering his face becomes a viral

EYMER: You got a little high.

snapshot. With no context, it looks kind of scary.

KAYE: I got a little high. [She laughs.]

Scary enough to motivate the prohibitionist group

EYMER: It’s impossible not to get high on this bus.

Smart Approaches to Marijuana (SAM), the next day, to

KAYE: I’m trying to remember where we are.

announce it may file a complaint to the FCC against

Where am I?! [Laughs some more.]

CNN. The charge? CNN promoted the use of a Sched-

EYMER: We’re at Medicine Man, Denver.

ule I narcotic to children watching the telecast. No objection to the booze-chugging masses elsewhere.

Medicine Man is a dispensary with a gargantuan marijuana grow designed to accommodate large tours

INTERMISSION QUIZ TIME

like this one. Riders can either stay on the bus or hop

KAYE: Which of these famous stoners did Anderson

off to buy some buds. Then, it’s off to a 20-minute

lose to on Celebrity Jeopardy?

guided tour of the grow, led by Eymer. And yes, tourists

COHEN: I think he lost to Cheech Marin.

may take selfies in front of the lightly swaying crops.

COOPER : Yes, I did. I famously lost to Cheech Marin. sensimag.com F EBRUARY 2018 31

Who is so smart and so quick on the bu buzzzer. zzer.

like Jake the Dog from Adventure Time. Crazy also in-

COHEN: Stoners are smart sma people! Stoners rrs are

cludes trying to wrangle a classroom of over 60 ston-

people, too. I really hope that Je Jefffff Sessions is

ers to follow the painting instructor’s instructions. Half

not watching the broadcast tonight. tonight. t

of us attempt to duplicate his painting of a champagne bottle. The other half paints whatever we want, and

A week later, US Attorney torney General Jeff Je Sessions rescinds the Cole memo, an n Obama-era Obama guideline for keeping the federal al government out of state-legal recreational pot. Maybe he was watching.

that’s OK, because the point of the class is to get lifted, meet people, and learn something about ourselves.

At one point, Kaye approaches a table where three of the painters, including Sensi editor in chief Stephanie Wilson, were working on a special project.

PUFF, PAINT, T,, AND PASS T (TO THE LEFT-HAND HAND SIDE) SID COOPER : Where are you heading next to, Randi?

Instead nstead of painting champagne bottles, bo they were puff,, pass, painting the three CNN hosts instead.

Some kind of paint party?

KAYE: IIf you can see me through the smoke here—it’s a Puff Puf ff,f Pass, and Paint party. So, you puf ufff,f, and then you pass, uf

KAYE: Who is th t at? I love it.

and then you paint. Everybody has their own canvas.

WILSON : That would be you.

We’re also going to be making our own cannabis-infused

KAYE: Hey, yy,, you painted me!

cocktails, so things are going to get really crazy.

I love it. t A little t. tle blonde, but at least east my eyes aren’t squinted

Crazy includes things like a guy showing up dressed

32 Denver //Boulder F E B RUA RY 2018

in that picture. [winkss at camera] camer

sensimag.com F EBRUARY 2018 33

COUNTDOWN Puff, f, Pass & Paint ends around 11 p.m. p And it signals the end of the tour, for most of the riders, rider anyway.

ity, a federal tax bill scribbled on napkins, and another narcissistic nincompoop—this one in Pyongyang.

Yett somehow, during this tour—despite all the

For the weeded elite, Eymer invites us to an after-

bowls we torched torched, joints we blazed, and bongs we

party at his “house,” which is actually an entire wing of

ripped—the skyy stayed high, the stars twinkled from

what could be a four-and-a-half-star hotel. The count-

where they’d always bee been—and and no one died.

down begins just as most of us are scrambling through the front doors, speed-walking while

And best of all, 3 3.3 3 million people got to see it with their own eyes. Live. Unfiltered. Real. Normal.

rummaging maging through our bags and AFTERWORD

pockets pocke ts for noisemakers or vodka shooters or cell phones to snap midnight selfies.

Then, it’ss over. Countdown Coun

COHEN: YYou’re a news man, right?

COOPER : Yeah.

Y

2018. As we celebrate, ate, we col-

COHEN: Okay, what do you think about the fact that

erie. We did iit. We survived vived one of

Stephanie Wilson and Randi Kaye

COOPER : No, She’s just reporting tting ing on the front lines.

complete. Farewell 2017, 7 s’up 7, lectively become lost in the rev-

FROM LEFT TO RIGHT:

COHEN: Is Randi Kaye, like, a notorious stoner?

tthis is the assignment she seeks out every year?

COOPER : She doesn’t seek it out. tt. We send her.

the sttrangest New Ye Y ars on record.

COOPER : I think she likes the green.

We e sur survived a narcissistic nincom-

COOPER : I don’t think so. Randi Kaye is very responsible.

poop’s first year in office. We survived

COH OHEN: YYou ou can be a responsibl responsible— e— !!!

the collapse of Hollywood’s credibil-

COOPE ER : [nodding]—I know know. now.

34 Denver //Boulder F E B RUA RY 2018

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{crossroads}

by RICARDO BACA

L IKE BUT TER How cooking with cannabis changed my life for the better.

In a previous life, I founded a cannabis-centric news

popular post to increase our value to readers and their

and culture site called The Cannabist at the Denver Post.

time spent with us. Since we were a small team, I knew

Yeah, I was the marijuana editor you might have seen

we’d likely end up shooting that video in my kitchen.

on Colbert Report or The View or CNN or MSNBC, and my

And again: little did I know. It turns out making can-

goal with The Cannabist was to create a site that would

nabutter for the first time ended up changing my con-

cover the news and features of legal marijuana with the

sumption patterns entirely, and it also changed my

same fervor and standards my colleagues employed to

relationship with the plant.

cover other industries, be it oil and gas or education.

And so in addition to our breaking news reporting and coverage of the ever-evolving government regulations in those early days, we also dove deep into dissecting the culture of cannabis on the precipice of legalization.

FROM STORE-BOUGHT TO HOMEMADE I’m lucky because, in my house, my wife does most of the grocery shopping while I do most of the canna-

How had the act of consumption changed in the

bis shopping. I enjoy checking in with my favorite med-

modern era? What strain was best for introspection and

ical dispensary or ducking into a new recreational shop.

creativity? And how was marijuana being used in the

It’s research, and I pride myself on being familiar with

kitchen, both as inspiration and ingredient?

new brands, products, and retail environments.

Once I connected with a talented Oregon chef who

Since I primarily consume edibles, I spend most of

would pen the site’s cannabis-infused recipes, I knew

my time on that side of the display, asking budtenders

we had to start her culinary column with a rock-solid

questions about specific ingredients, extraction meth-

recipe for cannabutter, a.k.a. the building block of most

odologies, and customer reviews. Sometimes they have

infused cooking. Once we had cannabutter and canna-

answers; sometimes they don’t.

oil recipes up, we could expand into the fun stuff— from brownies to smoothies, lasagnas to tacos.

But on that particular cannabutter-making day I was on the hunt for an ounce of cannabis flower—an afford-

Little did I know. A few months later, our cannabut-

able sativa, since we were shooting the video in my

ter post was the top-ranked article page on the site. A

kitchen and I was serving as the video’s star (read: glo-

few years later, same thing. At one point along the line

rified hand model). Once I secured a $99 recreational

I recognized that we needed to capitalize on all that

ounce at a local shop I’d never frequented before, I met

traffic by embedding a smart how-to video into the

my producer at the house for the video shoot.

36 Denver //Boulder F E B RUA RY 2018

HOMEMADE CANNABUTTER

HAVING

IN THE FRIDGE IS MORE REWARDING THAN I EVER THOUGHT IT WOULD BE.

RICARDO BACA is a veteran journalist and the founder and original editor-in-chief of The Cannabist.

His content agency Grasslands works primarily with businesses and individuals in the cannabis and hemp industries on thought leadership and messaging via thoughtful and personalized content campaigns.

A few weeks later, the video was edited and em-

“Decided to have a low-key night in. Making some

bedded on the site—all was great on the work front.

cookies. How much of this cannabutter should I use? :)”

Yet at home, my cannabutter remained untouched in

I directed her to another story we’d written to help

a Tupperware on the top shelf of my refrigerator. I

home chefs properly dose their homemade edibles, but

wasn’t used to having cannabutter at the ready, and it

she’d already moved on with her makeshift recipe. “I

was actually my wife who first dipped into it. I was fly-

eyeballed it, and used half cannabutter and half regular

ing to San Diego to interview Willie Nelson on his tour

butter.” I laughed and shared the text with my produc-

bus when she texted:

er, who was standing next to me at the airport. sensimag.com F EBRUARY 2018 37

“Looks like she’s in for a fun night,” he correctly predicted.

kets, the butter opens up our possibilities even more— and many of those options are much healthier and

We landed in California to hilarious texts from my

simpler than what you can buy in the stores.

lady, who was intensely high while walking the dogs

When a friend told me she keeps a cannabis-infused

around the park and getting existential with podcasts.

olive oil handy at home because she prefers it to the sugars and fats present in most store-bought edibles, it

TAKING OWNERSHIP OF THE INFUSED EDIBLE

opened my mind to the idea of DIY cannabis foodstuffs.

Now I see where she’s coming from, and then some.

But her chocolate oatmeal cookie experiment was

Not only can I more carefully formulate and shape

only the beginning. We evolved from baking to tossing

my desired edible experience with my cannabutter

the cannabutter into hot pasta with some garlic and oil,

stash, but I can also answer many of the questions

and the experimentation only got more rigorous from

that often perplexed budtenders. I know the specific

there. After a few successful dishes, we realized we

ingredients, and I know how it was extracted—be-

could try just about anything with the butter.

cause I made it from scratch.

In fact, it became a regular question when the fridge door swung open for dinner: “Infused or not tonight?”

When you can use cannabis flower you yourself grew from seed or clone, even better. In the same way

Having homemade cannabutter in the fridge is more

that growing marijuana completely transforms your

rewarding than I ever thought it would be. While we’re

relationship with the plant, the same is true when you

not hurting for consumption options in many legal mar-

begin cooking with cannabis.

38 Denver //Boulder F E B RUA RY 2018

sensimag.com F EBRUARY 2018 39

HAVING A CONTAINER OF CANNABUT TER IN THE FRIDGE WILL SAVE YOU MONEY—

LOTS OF MONEY.

And perhaps the biggest surprise, especially for a cannabutter rookie who rarely shops for flower: having a Pyrex of cannabutter ter in the fridge will save you mon-

a cannabutter stash with 2,800 milligrams of THC. And

ey—a lot of money, as it turns out.

that’s a conservative estimate based on a strain con-

Think about it: Y Your average 100-milligram 0-milligram edible

taining only 10 0 percent of THC. HC.

will cost you between $15-$20 in a recreational store,

Don’t get me wrong: I still love well-made gummies

which means you’ll get roughly 400 milligrams of THC

and some of the gourmet chocolate options we’re start-

for $60-$80. But if you’re taking advantage of one of

ing to see in pot shops. But I also feel so damned em-

the many ounce specials offered by dispensaries and

powered by my newfound ability to make my own in-

make a quick trip to the grocery store for butter and

fused edibles, and save some money and peace of mind

cheesecloth, that same amount of cash will make you

along the way.

40 Denver //Boulder F E B RUA RY 2018

sensimag.com F EBRUARY 2018 41

42 Denver //Boulder F E B RUA RY 2018

sensimag.com F EBRUARY 2018 43

{lifestyle}

by LEL AND RUCKER

POTLUCK PROGRAMMING Canna-Culinary Shows Infuse TV

Celebrity chefs and cooking shows, in 2018, are a

The two shows couldn’t be more different, fferent, but no

dime a dozen. Old hat. Mainstream. Cable television is

matter: there’s enough audience to go around. Ameri-

flooded with programs about would-cooks competing

cans love cooking shows, which have been program-

with other would-be cooks and chefs skillfully brais-

ming staples since television’s earliest days. The first

ing pork chops or subjugating a minion for over-char-

known recorded program that featured cooking aired

ring the kale.

on June 12, 1946, when Philip Harben, a friendly, erudite

It may not be a full-blown trend quite yet, but a cou-

and ample chef, made lobster vol-au-vents for his BBC

ple of new programs have added cannabis, in one way

viewers. Less than three months later, James Beard,

or another, to the tried-and-true cooking show recipe.

already a popular newspaper columnist, debuted the

Half-baked culinary shows, if you will.

first televised American cooking show, I Love to Eat. t t.

Bong Appétit, tt, a cannabis docu-series on the Viceland

Julia Child became the first certifiable cooking star

network, wrapped up its second season in November

when her influential TThe French Chef debuted in 1963

2017, 7 as did Snoop & Martha’s Potluck Dinner Party 7, ty on

and lasted 10 years on National Educational Television T

VH-1. The two shows are almost opposites. On one,

and later on PBS. Child’s exaggerated voice, unfettered

Snoop Dogg and Martha Stewart whip up basic dishes

style (she would lick the bowl and taste her sauces)

and spout pot clichés alongside a rotating cast of ce-

and wry humor made her a compelling on-camera fig-

lebrity guests. Bong Appétit tit takes a different approach,

ure. She would hold up raw chickens before preparing

actually trying to educate its audience about cannabis.

them and wave their thighs at the audience. The show

The basic premise—a notable guest chef creates a

was recorded live and was unedited, which became

multi-course infused feast for an elaborate dinner par-

part of its appeal and lent Childs an air of authenticity.

ty thrown by the show’s host—pushes the boundaries

In the cable age, cooking shows became competitive

of what’s expected and what’s possible when it comes

affairs, dominated by cartoonish chefs often exasper-

to cannabis cuisine. [Editor’s note: Bong Appétit ’s co-

ated with the ineptitude of their students, epitomized

host Ry Prichard contributes to Sensi Los Ang ngel ng geles.]

by Gordon Ramsey’s TThe F Word Word. ord. T Today there are entire

44 Denver //Boulder F E B RUA RY 2018

Y R A N I L U C A CANN WILL .

U O Y F I , S W O SH

COOKING WITH CANNABIS I’m not quite sure you would call it a trend yet, but a couple of new programs have added cannabis, in one way or another, to their recipes.

sensimag.com F EBRUARY 2018 45

channels devoted to food, the Food Network and Cooking Channel here, the Good Food network across the pond, and a host of celebrity chefs with high ratings have become full-blown lifestyle brands. Take, for example, Rachel Ray, who parlayed a cooking show into a multimillion-dollar conglomerate hawking everything from cookware and cookbooks to home decor items and even a pet food line. For his part, Gordan Ramsay is listed as one of the highest-earning celebrities in the world by Forb r es. Our rb appetite for cooking shows and celebrity chefs is seemingly insatiable.

Now we have Snoop & Martha and Bong Appétit, tt, each show gearing up for a third season. Except for during a short prison term for insider trading, Stewart has been a TV fixture since the 1980s. Ass for Snoop, the rapper, producer, and television personality has been a vocal marijuana enthusiast since he was discovered by Dr. D Dre in the early 90s. His love shows no signs of waning; he just signed a deal with Jack in the Box for a special Merry Munchie Meal that costs $4.20.

VH1.COM

Yes, pairing the 76-year-old Stewart with the 40-something rapper is Y unexpected, butt the duo is not nearly as odd a couple as they’re the marketed by VH1.. The hosts both have strong entrepreneurial bents and successful track records. Their program is a fusion of a cooking show and a celebrity talk show aimed at a broad demographic of viewers who tune in for episodes like Season 2’s “Keepin’ It Crunk.” Official O description: “Diddy, Usher, and La Laa Anthony show up to help Martha Ma and Stewart get crunk because they’re cooking with wi booze. But when the booze goes to their head, things get lit and lit.” Oh boy. During another episode, guest Sharon Osbourne shares her regret that she hasn’t slept with a black man, and the audience titters while they all sample Snoop’s baked chicken and Martha’ss cognac-spiked pomegranate punch. Guests hit the helium and talk like Donald Duck. But it’s i mostly mother Martha and slightly naughty son Snoop reading jokes clumsily off o their teleprompters. Snoop and Martha ha don’t infuse their food with cannabis, and they probably should,

46 Denver //Boulder F E B RUA RY 2018

sensimag.com F EBRUARY 2018 47

if only for the sake of more engaging television.

Bong Appétit Appétit is an attempt to move as far away from tired stoner stereotypes as possible. Geared to a younger demographic, the show is carefully choreographed and edited so nothing is out of place or amiss. There is

You can almost hear the collective GASP when cannabis specialist Ry Pritchard opens the door to the WEED PANTRY, the ultimate marijuana food resource. no cooking clutter or mess, everything mixes, cooks, and pours perfectly, and the narrative narra moves at a fever pitch as host Abdullah Saeed pairs up with cannabis chefs to create infused dishes for every type of cuisine. Season 2 kicked off o with Chef Marcel Vigneron making a meal using molecular gastronomy; later that season, the “Kosher Kush Cooking” episode shows Chef Joan Nathan Na preparing an infused traditional Shabbat dinner.

You Y ou can almost hear the collective gasp when cannabis specialist Ry Prichard opens the door to the Weed W Pantry, yy, the ultimate marijuana food resource, stocked with shelves of dozens of five-gallon fiv glass jars of vary-

Caption information

VICELAND.COM

ing strains, stacks of concentrate jars and terpene droppers to cater to the chefs’ every need, and returns with the perfect infusions of bud, concentrates, and terpenes for the occasion.

But looking beyond the editing brilliance, it’s obvious that Bong Appétit is working on a higher level. During “Ganja Game Day,” while dinner is being prepared for former NFL players, the athletes talk about the reasons they use cannabis and discuss its medical possibilities realistically. It’s wildly preferable over the mindless stereotypes that bog down Potluck ttluck Party. y y.

48 Denver //Boulder F E B RUA RY 2018

sensimag.com F EBRUARY 2018 49

50 Denver //Boulder F E B RUA RY 2018

sensimag.com F EBRUARY 2018 51

{aroundtown}

by AL ISON C AVATORE

MOUNTAIN MINDED Dip your snow boot into these great winter sport alternatives without sacrificing scenic views and heart-pumping thrills.

When winter arrives, avid skiers and snowboarders

nearly every muscle in your body, perhaps none more so

again experience the thrill of the downhill run, but there

than your core, which has to be strong to keep you sta-

may be something to be said for the rush of trying

bilized. The calorie-torching activities are both low impact

something new. Fortunately, there are plenty of adren-

sports, so if you’re on the mend from an injury or want

aline-pumping ways to get moving on the mountains

to minimize the risk of a new one, these could be perfect

without having to strap slim sticks to your feet and hur-

pursuits for you. If you’re more interested in touring the

tle yourself down a steep slope.

mountain landscape with a little less physical effort, ac-

From snowshoeing and cross-country skiing to tubing, fat biking, and snowmobiling, Colorado’s ski resorts have so much to offer anyone looking to spice up a winter escapade.

tivities such as snowmobiling, tubing and snowcat tours may be just up your slope.

And of course, once you’ve exhausted all of these alternative winter activities, you can strap on your skis or

Depending on your level of fitness (or lack there-

snowboard and ride through some stunning scenery. If

of), your need for speed (or lack there of), and even your

options are what you’re looking for, these spots have

travel partners (or lack thereof), there are a ton of win-

you covered.

ter activity options that keep you out in nature and on the powder. And the state’s greatest resort towns are full of them.

Steamboat Springs With 165 trails and 2,965 skiable acres, Steamboat

Steamboat Springs, Breckenridge, and Vail are all per-

Springs has great options if you’re looking for a unique

fect locations for those looking to pick up a new hobby.

way to discover the Yampa Valley, including snowshoe-

With activities for all levels of expertise, including options

ing, snowmobile tours, and tubing. Featuring groomed

for families with children, these Colorado destinations

snowshoe trails that allow access to areas even ad-

combine classic mountain landscapes with less tradition-

vanced skiers cannot reach, Steamboat Springs offers

al winter adventures. And if it’s a good workout you’re

free one-and-a-half-hour guided snowshoe tours, or

seeking, you won’t be disappointed by the offerings.

you can explore the winter terrain on your own if you

Cross-country skiing and snowshoeing are both killer for

prefer. A relatively easy sport to learn, and rather in-

fitness. Propelling yourself forward on the snow uses

expensive as far as winter sports go, snowshoeing is

52 Denver//Boulder Denver //Boulder Boulder F E B RUA RY 2018

Steamboat Springs,

BRECKENRIDGE

& Vail

are all P E R FE C T locations for those looking to pick up a new W IN T E R H O B BY.

sensimag.com F EBRUARY 2018 53

Breckenridge

known for being a great cardiovascular workout with

Located at 9,600 feet above sea level, Breckenridge

little risk of injury.

If you prefer a little more speed to your winter sport,

is so much more than just a skiing and snowboarding

Steamboat Springs also offers multiple snowmobile

town. Featuring five peaks and the highest chairlift

tours, including one along an extensive tree-lined trail

in North America, Breckenridge offers a slew of win-

system on Rabbit Ears Pass located in the middle of the

ter activities that will entice even the most ardent skier

Routt National Forest. Snow tubing is also available at

and snowboarder. The two-seater coaster cars on the

Saddleback Ranch’s Yee-Haw Tubing Hill, which in-

Gold Runner Alpine Coaster travel 2,500 feet down the

cludes a state-of-the-art tube-tow lift system to

mountain, which you can enjoy with a friend or solo. Rid-

transport you back to the top where you can speed

ing above the ski runs and through the forest, you control

down the groomed hill. Suitable for adults and children,

your own speed through the turns, dips and bends. If you

tubing sessions are one-and-a-half hours.

prefer to be a little closer to the ground, the Breckenridge Nordic Center is just minutes from downtown Brecken-

SPECIAL EVENT: 105th Winter Carnival

ridge with 1,400 acres of groomed trails for cross coun-

February 7 –11, 2018

try skiing, snowshoeing, and snowcat adventures in a

Hosted by the Steamboat Springs Winter Sports Club,

heated Prinoth Snowcat, which fits eight passengers in

the 105th Steamboat Springs Winter Carnival is the old-

an all-glass cabin to view the historic Legend forests.

est continuing Winter Carnival west of the Mississippi and features several days of events, including a parade

HIGHLIGHT: America’s Highest Chairlift

highlighting Steamboat’s skiing high school band, rac-

The Imperial Express Superchair at Breckenridge Ski Re-

ing, ski jumping, skijöring events down Lincoln Avenue,

sort is the highest high-speed chairlift in North America.

and a night show with fireworks kicked off by a perfor-

Rising to 12,840 feet above sea level, the chairlift takes

mance from Lighted Man, aka Jon Banks, who cruises

intermediate and advanced skiers and snowboarders

down Howelsen Hill as a human fireworks show. Reg-

just about 100 feet from the top of Peak 8. Opened in

istration opens February 1 at 10 a.m. and a Winter Car-

2005, the Imperial Express is one of the shorter chair-

nival button ($10) is required for entry and spectating at

lifts at Breckenridge, with a vertical rise of 939 feet and

all events.

a ride time of just less than three minutes.

So Steamboat:

So Breck:

Night Skiing

Hot Air Balloon Tour

Alpine Coaster

Fat Biking

Sleigh-Ride Dinners

Horseback Riding

Snowshoeing

Dog Sledding

Outlaw Mountain Coaster

Cross-country skiing

Cross-country skiing

Snowcat Adventures

Hot Springs

Fly-fishing

Tubing

Snowshoeing

54 Denver //Boulder F E B RUA RY 2018

sensimag.com F EBRUARY 2018 55

Vail When thinking about a winter adventure in Colorado,

alpine coaster winds 3,400 feet down the mountain, following the natural contours of the landscape.

Vail is often one of the first places that comes to mind, but what does Vail have to offer besides great downhill

HIGHLIGHT: SKI BIKING

slopes? Turns out, a lot, including free naturalist-guid-

NIGHTTIME GUIDED TOURS

ed snowshoe tours at the Nature Discovery Center, the

If you find you’re not getting enough adventure during

Forest Flyer Mountain Coaster at Adventure Ridge,

the day, why not try a nighttime sport? Unique to Vail,

and cross-country skiing at the Vail Nordic School. Us-

the ski biking nighttime guided tours are offered twice

ing virtually every muscle in your body, cross country

daily (5 p.m. and 5:30 p.m.). Starting at the Adventure

skiing is the oldest type of skiing and has been picking

Ridge Building at Eagles Nest, you take the Eagle Bahn

up in popularity not only for its fitness benefits but also

Gondola for 15 minutes to begin your adventure. Avail-

as a great way to explore your surroundings up close,

able to intermediate/advanced skiers and snowboard-

as it serves as an alternative method of transportation

ers that are comfortable on blue and black runs, the ski

to ski lifts around the slopes. The Vail Nordic School

biking groups are limited to 10 guests and are for indi-

specializes in backcountry tours for all levels, helping

viduals 10 years old and up. A nighttime tour costs $95

you to slow down and observe your surroundings with

per person, and reservations are recommended.

group leaders that take you into, and teach you about, the local area history, wildlife and nature. Vail Moun-

So Vail:

tain’s Adventure Ridge is a stadium-sized snow park

Snowshoeing

Tubing

that includes ski bikes, a kid’s snowmobile track, tub-

Ski Biking

Adventure Ridge

ing, a bungee trampoline and snowshoeing. The raised

Cross Country Skiing

56 Denver //Boulder F E B RUA RY 2018

sensimag.com F EBRUARY 2018 57

{travelwell}

by JAKE BROWNE

TASTES WEIRD Sensi ’s new managing editor takes his tastebuds on a trip to the uncanny and zany dining scene in Austin, Texas

Depending on who I ask, this is either the pinnacle

Splitting a bottle of warm sake to reestablish a core

of the food scene in Austin, Texas, or a sign of the gas-

temperature, the menu beckons my stoner heart in a

tro-pocalypse. Transplants are gentrifying neighbor-

number of directions: the son in law (pork shoulder with

hoods one appropriated taco at a time or breathing life

a crispy egg) and chili caramel chicken wings sound di-

back into a town reeking of stale barbeque smoke. On

vine. We settle on splitting a jungle curry so I can get a

my first trip to ATX, I’ve dedicated 48 hours to learning

taste of Texas wagyu beef and to satisfy Sam’s love of

what makes the liberal bastion tick with an empty bel-

baby corn. It arrives with a masochistic amount of red

ly and, out of a healthy fear of arrest, an empty bowl.

chilis and peppercorns to the degree that makes you

Without the time to stand in line at one of the various

frightened of touching yourself for several hours. I will

brisket institutions, my goal is to eat my way through

be religiously washing my hands for days.

the stereotypes of the city.

Initial bites confirm an uncomfortable heat, and I stir

My fiancé Sam and I land to a rare dusting of snow

in the full dollop of coconut cream as my upper lip per-

across the metro area, which is quaint from 39,000

spires. The broth is rich with traditional ginger and lem-

feet and loathsome when you don’t pack a winter

ongrass, making each bite a Faustian flavor bargain

coat. “I refuse to freeze to death in Texas” is now my

as the slow burn only intensifies. While I often fumble

mantra for the weekend. Groggy from an early morn-

with chopsticks like they were my first bra clasp, the

ing flight but palpably hangry as lunch has almost

wagyu beef is cooked to perfection, and I’m peeling away

passed us by, we need a slingshot to the gut to make

layers of the soft yet textured meat with ease. “This is

the most of the day. Why not start with something

the best Thai food I’ve had in the states,” Sam says.

that screams new Austin? Thai food by Australians it is.

Even if my mouth could work, I wouldn’t argue.

New Fusion

New BBQ

Having never visited Thailand, I ask Sam for her first-

At times, it feels like Austin is keeping itself weird

hand authenticity verdict when we sit down at Sway.

for weird’s sake. When applied to food, this can have

“You might see something like this in a fancy resort,”

unfortunate results. Ponying up at the EastSide Tav-

she says to my dismay. My only resort dining experi-

ern’s bar for dinner — getting a table in this town is its

ence is Señor Frogs, and there is 100 percent less wacky

own special nightmare — I meet Wade, a 30-some-

crap on the wall here. It looks upscale but in a restrained

thing who works in mechanical sales. He’s local, out

way, with warm wood tables and bench seating that

having beers and a bite with a friend, but isn’t im-

feels communal even as the lunch crowd dies out. Still

pressed with the barbecue here. “It’s good,” he says

buzzed from a pre-flight edible, I need to avoid Texans

“but really, it’s easy to get in.” Outside of the beer, his

for the moment and grab a bar seat.

only recommendation is the brisket tater tots.

58 Denver //Boulder F E B RUA RY 2018

On my first trip to ATX, I have dedicated 48 hours to learning what makes the liberal bastion tick, armed with an empty belly and, out of a healthy fear of arrest, an empty bowl.

sensimag.com F EBRUARY 2018 59

The tot renaissance of late, fueled by Gen X nostal-

lic House is an easy sell to my friend Cara and, more

gia, has led to some loose interpretations of what con-

specifically, yy, her two elementary-aged kids. This confirms

stitutes a tater tot. Here, it means something with a

that I have the eating habits of a seven yearr old.

texture slightly lumpier than mashed potatoes fash-

Having not seen each other in over a decade, we catch

ioned into cylinders and deep fried. If you pictured bris-

up as I navigate the daunting yet whimsical menu. Do I

ket and cheddar cheese smothering the dish, I wouldn’t

want the Mother Clucker or Salty Balls? The kids settle

blame you, but instead they’ve added chunks of both

on The Puddin’ and abandon us for a ping pong table.

to the core of the appetizer. Who’s hungry for chunks?

Cara orders a sensible salad while Sam and I split a cho-

It would be forgivable if not slightly bland without the

lesterol-laden Country Clucker: a donut topped with a

passionless chipotle mayonnaise that is too liberally ap-

potato pancake, then layered with fried chicken, creamed

plied to the basket. I’ll credit them for not serving it with

corn, and candied jalapeños. My new mantra: see a pri-

“house ketchup” that never tastes anything like ketchup,

mary care physician.

but the last few bites have the flavor profile of southwest-

What I didn’t expect was to come out of brunch with

ern mashed potatoes, something no one should ever

a new favorite drink cherished by locals. Not Tito’s Vod-

have to eat. Congrats on keeping it weird, though.

ka or one of the craft selections from (512) Brewing Company, but T Topo Chico. Our resident local orders a

The Institution Waking up after a night of debauchery and honky tonk on the famed 6th Street, we are eschewing the local

round for the table, and we’re shocked at how refreshing the Monterrey-based mineral water is. We have a lot of La Croix to toss out when we get home.

favorite breakfast tacos for something more substantive:

The sandwich arrives in a pile that makes you ques-

donut sandwiches. It doesn’t hurt that Gourdough’s Pub-

tion how to attack it, like trimming a 12-foot-tall OG

60 Denver //Boulder F E B RUA RY 2018

sensimag.com F EBRUARY 2018 61

harvest. Sensibly breaded and peppery, the chicken

order daily and I’m feeling great about my choice.

breast is an homage to the south when paired with the

It is, however, an astonishing amount of cheese. Enough

almost gravy-like consistency of the corn. I lose the

to convince you that you’re in a secret commercial paid for

pancake entirely with so much going on but am getting a

by the American Dairy Council. A basket of assorted chips,

piece of jalapeno in each bite to help keep it balanced

both veggie- and grain-based, seem insufficient to tackle

and not too rich. Skeptical of the donut initially, it’s not

the task ahead of me and Sam is thoroughly uninterest-

saccharine sweet and mainly serves to sop up whatever

ed. I work from the outside in, taking the caramelized

you have left as you’ll want to clean your plate. As a

edge pieces first to take advantage of my sole owner-

testament to the dessert options, Cara’s son ate so much

ship of the crescent-shaped skillet. Without my perfor-

that we’re concerned he might puke.

mance-enhancing vape pen, I barely take down a third of the plate, making me seriously question what was go-

The New American

ing on with that manager. It was still a hell of a send off.

After an afternoon of shopping on a stretch the locals call

ATX —> DEN

SoCo, I’ll admit we’re going in the South Congress Cafe because I have to use the restroom and every business

Leaving Austin, I feel like I have a sense of why every-

here is very protective of its facilities. Opening the door,

one is so up in arms over the food scene: between TexT

this is no cafe, but a dimly lit retro-mod dining room that

Mex, barbeque, and breakfast tacos the city has a real food

reminds me of Portland. I slink over to the curvy bar with

identity. Coming from a place that celebrates green chili

exposed brick and look for something to order to qualify

and not much else, I can’t help but be jealous of the myriad

as a “guest” when queso sets off alarms. The bartender

choices they enjoy. Fortunately, yy, everything tastes bet-

tells me a story about a former manager who ate an entire

ter here thanks to my secret ingredient: cannabis.

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720.386.4665 62 Denver //Boulder F E B RUA RY 2018

www.goldenmedscolorado.com

sensimag.com F EBRUARY 2018 63

profile} {highprofile

by LEL AND RUCKER

PHOTOGRAPHY © DANIELLE WEBSTER

Denver’s Jeff Suskin has turned his love of good food and adventure into a vocation. BELOW: an aerial view of last year’s Top Taco fest.

64 Denver //Boulder F E B RUA RY 2018

FOOD FIGHT Jeff Suskin brings a sense of adventure to food events.

While talking with Jeff Suskin in his Highlands living

Sus’s entrepreneurial roots can be traced to the ear-

room, I can feel the energy pulsing from him. It’s a rare

ly 1990s, when he and some college friends launched

downtime for the busy entrepreneur. Just a week earli-

the University Reportur in Boulder. They were trying to

er, he had surgery on his right arm to repair a torn tricep

create a publication with a cheeky attitude toward pop-

muscle, a wrestling injury that’s left his entire append-

ular culture, movies, and music.

age in a bulky bandage. The small task of making a cup of coffee for this visitor looks tedious and painful.

Then The Onion arrived in 1993. Irreverence was its game, with a national writing team doing much the same

He’ll be like this for another couple of weeks, but it’s

thing as Suskin and his partners but on a much higher

obvious he’s already itching to get that dressing off and

scale. “They moved in right next door to us, which was

get rolling again. Sus, as his friends know him, prefers to

super awkward,” Suskin remembers. “Things leveled out,

be in action. He’s co-owner of DiningOut magazine, a fa-

and we realized they were better than us at everything.”

vorite read for restaurant lovers in many cities around the

Inspired after finding a mimeographed tabloid of

country, including Denver where the publication is head-

restaurant menus while on vacation in Cape Cod, he

quartered. He’s also the proprietor of T/Aco Boulder, an

and business partner Geoff Smith started DiningOut in

urban taqueria just off the downtown mall. A former col-

1998 based on the same idea. “We made a slick maga-

lege lacrosse player, he was once defensive coordinator

zine, and people caught on and liked it,” he says.

for the CU team and secretary of the American Alpine

Indeed they have. The biannual magazine has been

Club. He’s been coaching Brazilian ju-jitsu for 20 or so

enormously successful. A recent Denver edition comes

years and became a yoga instructor in the past five. In his

in at 202 pages, including a 12-page section sponsored

free time, he is a mentor for the Colorado Youth at Risk

by 10 area dispensaries. “A lot of tourists are reading our

program. Not to mention he runs some of the top food

magazine,” Suskin says. “So we found the first thing

festivals in town, including his signature Top Taco and

when people come to town, whether they smoke pot or

Chicken Fight! tasting events, plus the new BBQ Block

don’t smoke pot, is that they want to see what a dispen-

and a food-truck gathering during Velorama. His events

sary is like.”

are always deliciously fun, cementing their status as

The addition of cannabis didn’t get much pushback

food-scene staples in Denver and drawing exponentially

from other advertisers, especially since legalization has

more massive crowds every year.

provided benefits to the restaurant business in gener-

“People love doing things that have some sense of

al. As he puts it: “It’s not a flash in the pan.”

adventure,” he explains. “We’re always forging new ideas

Suskin and Smith started thinking about a taco fes-

and trying to go forward. When I’m thinking about a

tival five or six years ago. They had been helping line up

festival, I think, ‘Will people be thrilled by this?’”

restaurants for the Denver Food and Wine Festival, so sensimag.com F EBRUARY 2018 65

the pair went to the producers with the idea. “They

dation, a non-profit organization for young business

said, ‘We do elegant events, food and wine events and

leaders to raise money for disadvantaged children.

The first To T p Ta T co, in 2013, was held in Sculpture Park

Smith weren’t either, and they collaborated with the

in the Denver Performing Arts Center,rr, then moved across

Wine and Food Festival team to create Top T T Taco, a

Speer Boulevard to the Auraria campus to accommo-

high-end, white-tent, early summer tasting event.

date larger crowds. Last year, it moved to the River North

Profits go to the Denver Active 20-30 Children’s Foun-

Festival Grounds in RINO. Thousands of people paid at

go o

least $59 a ticket for a few hours of unlimited taco

out

charity events, we’re not into a drunk fest.’” Suskin and

The magazine has become an indispensible guide to local restaurants in cities across the country.

66 Denver //Boulder F E B RUA RY 2018

tastes and signature tequila drinks from the city's top restaurants. The price of entry also granted attendees access to a tequila lounge, entertainment from two stages of music, and the chance to vote for their favorite tacos and cocktails.

Pulling off a festival this large is almost like putting on a foodie Burning Man in one evening. Everything has to be brought in and then taken out. Sure, the tents go up a couple of days before, but that’s basically it. On event day, every company has to move in, cook all the food, make all the cocktails, and have everything ready for city inspection before the gates open at 5 p.m. “We essentially build this tent city for one night, with thou-

sensimag.com sensimag.com FJANUA EBRUARY RY 2018 2018 67

sands of square feet of space,” he says. “There’s no

to do with these events. Surround yourself with people

pushing back the clock. It’s a wild, wild night.”

who love tacos. They’ll disagree on which ones, but

T p Ta To T co takes place just before the Denver Ta T co Festival, an unrelated event Suskin says complements T T Top Taco in many ways. “There’s no real overlap. Theirs is more geared to family and children.”

The success of Top T T Taco led Sus and his team to expand into new genres last year. The premiere Chicken Fight! fest kicked off last summer in Denver,rr, a To T p Ta T co

they all agree that they love tacos.”

{ 2018} events CHICKEN FIGHT!

May 24 // River North Festival Grounds

of fried chicken if you will. Restaurants compete for top

CHICKENFIGHTFEST.COM

honors as attendees cast votes for their favorite chicken

TOP TACO

wings, fried chicken, and creative chicken dishes. This

June 21 // River North Festival Grounds

year,r,r the team is also throwing a barbecue bash and a

TOPTACODENVER.COM

bigger food-truck rally during Velorama as part of its the festival lineup.

Sus says his favorite part of the festivals are when he hears people spiritedly debating the preeminent taco or the tastiest fried chicken. “I want people to get emotional about it, and they tend to do that with certain kinds of food—tacos for sure,” Suskin says. “But they’re good-natured discussions, and that’s what I try

68 Denver //Boulder F E B RUA RY 2018

BBQ BLOCK

July 6-8 // LOHI Music Festival LOHIMUSICFESTIVAL.COM

CONVOY ( FOOD TRUCKS )

August 19-21 // Velorama Colorado Festival VELORAMACOLORADO.COM

sensimag.com F EBRUARY 2018 69

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Highh End En DI N I NG

by LEL AND RUCKER

Adding cannabis to the FOOD PALET TE is a CULINARY TREND on the rise.

M I X IN G

cannabis &food

I S PRE T T Y

HIP RIGHT NOW. HIGH-END, POT-INFUSED DINNERS AND PARTIES ARE BECOMING MORE COMMON IN LEGAL STATES. COOKS ARE EAGERLY TEACHING WOULD-BE BUDCHEFS HOW TO TURN CANNABIS INTO BUT TER AND DECANT IT INTO BISQUES, CURRIES, BARBECUE SAUCE, AND BORSCHT. MARIJUANA STRAINS ARE BEING INFUSED IN FINE WINES AND CRAFT BEERS AND PAIRED WITH FOOD. ESPECIALLY IN CALIFORNIA, WHERE RECREATIONAL POT CAME ONLINE L AST MONTH, THE CANNA-CULINARY MOVEMENT IS IN OVERDRIVE.

74 74 Denver Denver //Boulder //Boulder F EF BERUA B RUARY RY 2018 2018

special REP ORT

It’s not that canna-food events are new to the Golden

makes it a more adventurous experience. “It’s kind of a

State or anywhere else, for that matter. But before Jan-

scary thing for people,” she says. “You can’t taste the

uary 1, they were only open to those with medical cards,

cannabis, but you know it’s in there.”

so everyone is expecting a boom in high-end dining as

For Chris Sayegh, founder and CEO of The Herbal

well as offerings like infused tacos, sandwiches, and bur-

Chef in Los Angeles, it goes even beyond that. Food, he

ritos, better selections of vegan and gluten-free products

says, is the way to bring cannabis to the masses. “It’s

and cannabis infusions into every kind of cuisine avail-

digestible, literally and figuratively, and it makes sense,”

able in the state. Chefs are creating events that feature

he says. “Nobody can say anything when there’s a plate

high-end, exclusive dinners in elaborate settings paired

of good food in front of you. It’s just about you and

with talks about cannabis and medicine, lessons on how

eating, and the world eats.”

to dab, lounges and massages to wind down, and goodie bags to take home.

Sure, there is a faddish component, but there seems

Once overlooked, the study of flavor is now in vogue.

Scientists are researching what makes us want to eat and how terpenes, the chemical compounds that help

to be far more going on here. Food and weed just seem

give foods their flavor and cannabis strains their dis-

to mix well together. THC-infused edibles have become

tinct scents, actually work. “The science of flavor is

a major part of cannabis sales, especially for consum-

burgeoning,” writes Bob Holmes in a brand-new book,

ers who are opposed to smoking. Using cannabis in-

Flavor: The Science of Our Most Neglected Sense. “Ev-

creases some sensory centers that make us hungry

ery month, researchers publish new studies about our

and salivate, but it’s also about having a good time, says

flavor senses, the psychology and neuroscience of fla-

Denver chef Dave Query, whose sardonic column,

vor perception, and techniques to enhance flavor in

“Weed: It’s What’s For Dinner,” appeared in a recent is-

industrial food labs, on the farm and in the kitchen.

sue of DiningOut magazine. “Cannabis and food have

We know more about flavor than ever before, and new

been hand in hand for years, decades, centuries. It’s

vistas are opening all the time.”

just now it’s legal.”

Chefs are taking advantage of the knowledge. Scott

There’s also a kind of vulnerability about the whole

Durrah, co-owner of Denver-based Simply Pure, who’s

experience of getting cannabis in food that tempts peo-

catered parties for reggae superstars and created in-

ple, adds Hope Frahn, head chef of the Denver-based

fused menus for Denver Broncos players and medical

Love’s Oven edible brand and a private caterer. When

patients, says food is the most comfortable way for

people think of pot and food, many still mostly associ-

many people to get into cannabis. As a chef, it becomes

ate the combo with brownies and edibles, she says, but

another flavor he can add to a meal. Dinner parties are

a dinner with fine ingredients and no marijuana taste

sensual experiences, and so is cannabis, he says. sensimag.com F EBRUARY 2018 75

“Food is sexiness, and cannabis makes it extremely sexy. Let’s be real.

Cannabis is an enhancement to food.”

When ingesting cannabis in cuisine, cannabinoids, the chemical compounds in the plant, are processed by the liver, not the lungs. When smoking cannabis, the effects are almost immediate, but when eaten, cannabinoids are absorbed through the digestive tract before hitting the bloodstream, so the effects are always delayed. And when those psychoactive effects do hit, they can be much more intense and last much longer than the experience of smoked cannabis. To make it more confusing, the process affects everyone differently.

“The effects can last from two hours to six hours, and people have experienced even longer,” Sayegh, who has been studying the medical effects of cannabis and food for many years, explains. “If you’re using cannabis for pain relief, that helps tremendously— you want long-lasting effects.”

“ treat it like a herb.

YO U H AV E TO C RE AT E S OME T HING T H AT W IL L CH A L L E NG E S O ME O N E ’ S P A L E T T E . Y O U ’ R E A C H E F FIRST, A ND THE GOAL IS TO MAKE FL AVORFUL FOOD. K NO W YOUR AUD I E NC E . I ’M NOT HE R E TO G E T YOU HIGH—I’M HERE TO ENHANCE YOUR EXPERIENCE. SC O T T D U R R A H

So if the effects are different for everyone, how do you plan food events to keep people from getting too wrecked later?

Durrah enhances his infused dishes with spices, coconut milk, curries, and ginger. “Honestly, treat cannabis like an herb. You have to create something that will challenge someone’s palette,” he says. “You’re a chef first, and the goal is to make flavorful food. Know your audience. I’m not here to get you high—I’m here to enhance your experience.”

When planning an event, Sayegh says he asks guests in advance 76 Denver //Boulder F E B RUA RY 2018

”

// MASTER C ANNABIS CHEF

about their tolerance levels before he plans the menu. With smaller events

sensimag.com F EBRUARY 2018 77

that’s easy, but with large groups, it’s more difficult

are looking for better ways to ingest it. Smoking a

because he often doesn’t get responses from every-

joint just isn’t the same. And when you’re making it

one. When that happens, he plans on 10 milligrams of

yourself, you have total control.”

THC with eight ounces of wine per person. “That’s not

Sayegh has spent the last few years planning Herb,

enough to overwhelm anyone,” he explains. “If they’re

a restaurant that will cater to diners’ every whim,

zonked out, it doesn’t matter how much work we did

scheduled to open this fall in Southern California.

in preparation and in ingredients. We want to keep

Guests will sign up for packages in advance, and

people light and euphoric.”

Sayegh and his team will study their likes and dis-

Tony Magee is a cannabis enthusiast and founder

likes and come up with a night that includes guides

and CEO of Lagunitas Brewing Company. Last summer,

rather than servers, customized menus, decompres-

Soo if S i f the t he effects ef ffeect ctss are a rree different d iiffffffeerent for for everyone, ever yon onee, Lagunitas, which had recently been aquired by Heineken International, released SuperCritical Ale, a limited-edition beer infused with cannabis terpenes. This month. Magee is giving the keynote speech on the in-

HOW DO YOU PL AN FOOD EVENTS TO KEEP PEOPLE FROM GET TING TOO WRECKED L ATER?

tersection of cannabis and craft beer, focusing on the similarities between the rise of the two industries, at

sion lounges where diners can relax after the meal

the National Cannabis Industry Association’s Seed

with massages, special juice drinks, and the chance

to Sale show in Denver.

to “seep into a blissful state,” as well as transporta-

Magee sees terpene research and infused foods

tion to and from the event. For Sayegh, this venue is

are the future and thinks that smoking cannabis will

the final step in a long journey of discovery about the

one day become passé. “You’ll find cannabis as an in-

relationship between cannabis and food. “It’s the

gredient in all kinds of things,” he predicts. “Now

way we want to present ourselves to the rest of the

when someone smokes a cigar, it’s nostalgic. Smok-

culinary world,” he says.

ing a joint of pot will become obsolete.”

When I asked Frahn about what might come next,

For his part, Durrah sees a future where the people

she happened to be sitting inside the Sugar Factory in

who attend these new cannabis-paired dinners in le-

Las Vegas, a restaurant that’s known for its overzealous

gal states will start growing their own cannabis and

portions and celebrity endorsements. Its website offers

learning how to infuse food themselves. He works with

party and wedding planning services. “I’m looking at

a lot of people who are gravitating to infused foods as

this little girl eating a shake the size of her. Very extrav-

a substitute for prescription drugs. Making those in-

agant. Think about having that kind of specialty for

fusions at home using their own recipes takes a lot of

adults,” she speculates. “It is inherent for human nature

the uncertainty out of it. When you make it yourself,

to want to get away and play and do things. Why not do

you know exactly how much you’re getting. “People

that with cannabis for an even better time?”

78 78 Denver Denver //Boulder //Boulder F EF BERUA B RUARY RY 2018 2018

sensimag.com F EBRUARY 2018 79

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water w

just add

by ROBYN GRIGGS L AWRENCE

LIKE CAKE MIXES AND TV DINNERS, WHICH REVOLUTIONIZED HOME COOKING IN THE MID-20TH CENTURY, WATER-SOLUBLE CANNABINOIDS AND TERPENES ARE DISRUPTING CANNABIS CUISINE.

{ WELL , THIS CHANGES EVERY THING . }

UNTIL VERY RECENTLY, COOKING WITH CANNABIS WAS RELATIVELY STRAIGHTFORWARD — IF NOT ALL THAT SIMPLE. TO EXTRACT THE PLANT’S FAT-SOLUBLE TERPENES AND CANNABINOIDS (THC AND CBD, PRIMARILY), YOU HAD TO SLOWLY SIMMER THE FLOWERS AND LEAVES IN SOMETHING OLEAGINOUS (BUT TER, OIL , CREAM) OR MACERATE THEM IN A SPIRIT (GIN, VODKA, EVERCLEAR). HEAT AND ALCOHOL GAVE THE ADDED BENEFIT OF CONVERTING NON-PSYCHOACTIVE THC-A INTO MIND-ALTERING THC, UNLOCKING THE CANNABIS PLANT’S UNIQUE MAGIC. This technique has been the core of cannabis cookery for centuries, even though every cannabis chef

what you’re doing, one bite could deliver a massive dose of cannabinoids while another has none at all.

knows that it’s far from perfect. It doesn’t give people

Anyone who cooks with cannabis has dreamt of a

on raw and low-fat diets a lot of options, and lipids

workaround. We’ve all known that finding a way to

are one of the least efficient ways to deliver cannabi-

dissolve cannabinoids and terpenes homogenously

noids and terpenes to the blood — which is about 80

into water and other liquids as simply as we stir in

percent water. When THC and CBD are ingested and

baking soda or tamari would be a giant leap for can-

processed through the liver, they’re less bioavailable

nabis chefs and eaters everywhere.

and take longer to come on, with potentially more po-

The demise of cannabis prohibition brings new mir-

tent and unpredictable effects. Finally, fats are tough

acles every day. Within the last year, that very thing

to homogenize throughout a recipe, so if you don’t know

has become a thing. Water-soluble cannabinoids and

82 82 Denver Southern //Boulder Colorado FEB F RUA E B R UA RY RY 2018 2018

FAT - SOLUBLE adjective

soluble in nonpolar substances such as ether, chloroform, and oils. Fat-soluble compounds are often insoluble in water.

WATER-SOLUBLE

adjective capable of dissolving in water COURTESY OF DIC TIONARY.COM

sensimag.com sensimag.com FEBR F EBRUARY UARY 2018 2018 83

terpenes are increasingly available in dispensaries and retail stores in legal states and countries. Hydrophilic THC and CBD is now sold in various formulations of easily doseable powders and liquids that can be folded into any dish or beverage just as you would add water, salt, or stevia. Processed through the intestines rather than the liver, these cannabinoids deliver predictable effects in about 10 minutes.

We are getting what we wished for.

REVOLUTIONIZING

Archaic Processes

The ability to easily stir reliable doses of THC, CBD, and other cannabinoids and terpenes into any food or beverage shakes up the cannabis food scene as considerably as TV dinners and cake mixes revolutionized home cooking in the mid-20th century. No more time spent simmering oils, straining out messy plant matter, calculating dosage! Freedom for the cannabis chef! A whole new world!

Fake News, EXPLAINED It was late summer 2016, shortly after Donald Trump became the Republican presidential nominee, and the media was looking for dog-days diversions. A report about THC being found in local wells in Hugo, Colorado — complete with the Colorado Department of Public Health and Environment encouraging residents not to drink, cook with, or bathe in the water — was almost too good to be true.

And of course, as anyone who understands even the basic chemistry of fat-soluble cannabinoids could tell you, it was. Tests found no THC in the water supply — because that would be impossible.

In a Self.com report, Christopher Hudalla, PhD, chief scientific officer of Massachusetts-based medical marijuana testing company ProVerdeLabs, explained that even if massive amounts of THC did get into a well, the cannabinoid would stick to the muck on the sides rather than dispersing into the water because it isn’t water-soluble.

“You can make cannabinoids water-soluble, but it would be very, very expensive and very difficult,” said Hudalla, who went on to explain what a huge challenge this has been for the cannabis industry. “People in the industry have been working on this for years, and a few people have achieved water-soluble cannabinoids — but it requires very sophisticated technology.”

I’m excited about all this — and selfishly, I can’t help but worry a little. Will anyone ever need directions for foolproof coconut oil infusions or ask for my favorite Bubba Kush-infused bone broth recipe again?

Juan Ayala, chief technology officer for Seattle-based Tarukino—which sells water-soluble cannabis liquids and powders made using its Sorse emulsion technology to the wholesale market and to consumers via drinks like Happy Apple and Utopia sparkling water — assures me they will. The former worldwide marketing director for Microsoft, whose new mission is to “revolutionize the archaic processes associ-

84 Denver //Boulder JANUARY F E B RUA RY2018 2018

sensimag.com F EBRUARY 2018 85

ated with the bio-delivery of cannabis to patients and

rie-free, and could be stirred into anything. Stillwa-

consumers,” says people who love the cannabis plant

ter’s lead food scientist Keith Woelfel, who left Mars,

—“the people who say even the terroir, the minerals

Inc. to join the startup in 2016, says his team has

from where and how the plant was grown, has mean-

“spent considerable time and has gone to great lengths

ingful impact”—will continue to make up a credible,

to achieve consistency in dosing and clean, consis-

if small, premium market.

tent flavor without green, hashy bitterness.”

Tarukino (named after the Maori word for cannabis)

Los Angeles-based cannabis chef Chris Sayegh,

has that market covered with strain-specific cannabi-

who has been cooking with water-soluble cannabi-

noid and terpene formulations. The Tarukino team is

noid solutions for several years, will soon sell bottles

investing heavily in water-soluble technology because

of water-soluble CBD solution through his company,

it believes that is the cannabis industry’s future. The company’s scientists have worked for more than two years to break cannabinoids and terpenes into ever-tinier particles for maximum absorption while removing or improving their bitter taste. “Our first version was kind of like the original iPhone,” Ayala says. “It was good, it did some things, but there’s no comparison to where the technology is today.”

Reliable Dosing, NO HASHY TASTE Since Naturally Splendid USA claimed the first USPTO patent for water-soluble cannabinoids, which are essential to its hemp-based Natera nutraceuticals, in 2014, several cannabis companies have won or are seeking patents that tweak the process of emulsifying cannabinoids into nanosized particles that dissolve into water and mix more easily into blood.

In the cannabis industry, water-soluble is the new black.

At Tarukino, Ayala says soccer moms—who can just as easily and discreetly sip a Utopia sparkling water as they would a LaCroix—represent the big-

NOT SO H OT

Cooking with WATER-SOLUBLE cannabinoids and terpenes is relatively simple, but you still need to understand the P LA N T’S S C I E N CE to get the most out of the LIQUIDS and POWDERS. Because heat degrades

CANNABINOIDS and terpenes,

you never want to put them in an oven hotter than 200 DEGREES. It’s better to stir in the cannabinoids at the very end of cooking, just before serving, if possible.

gest growth opportunity, but the company is not underestimating home cooks, prime targets for its Pro 20

The Herbal Chef. Sayegh says the liquid is more sta-

and Pro-Mini water sold in bottles with dosing cups.

ble, easier to dose, and “probably the best way to ho-

The biggest hurdle, Ayala says, is getting people to

mogenize because on a molecular level, nanoparti-

understand how simple the product is to use.

cles work to create a nice, even net, if you will.”

“People are having a really hard time understand-

All of this is why Jon Cooper, founder and CEO of

ing it’s just water,” he says. “You can make pancakes,

Colorado-based Ebbu — which sells liquid cannabinoid

soup, ramen, guacamole … anything. The only dishes

formulations engineered to produce certain moods to

you can’t make are ones in which you throw away

the wholesale and consumer markets—predicts wa-

the water, like spaghetti.”

ter-soluble technology will create “some fairly seismic

Colorado-based Stillwater Brands ran into similar

shifts in the food and alcohol world in the next five years.”

issues when it started marketing Ripple cold-water

“Our most important message as we move forward as

soluble powders derived from distillate, says brand

an industry is trust, control, responsibility, and safety,”

director Missy Bradley. The team had to explain again

Cooper says. “People will never trust products that don’t

and again to people who thought Ripple was a sugar

deliver consistent experiences. Big companies coming

packet that the powder was tasteless, odorless, calo-

into this space will have no choice but to achieve that.”

86 Denver//Boulder Denver //Boulder F E B RUA RY 2018

sensimag.com F EBRUARY 2018 87

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sensimag.com F EBRUARY 2018 91

I&I

PROMOTIONAL FEATURE

Automating the Grow I & I TAKES HIGH - T ECH A PPROACH TO TOP QUALIT Y, WELL-PRICED CANNABIS. If you own a medical dispensary or a recreational

Opened two years ago, I&I has dedicated itself

cannabis store in Colorado, you know you are a very

to being a greener cannabis grower. “Sustainability

popular person. “You have a lot of options regarding

has been the goal from the very beginning. All of

supply. You have people coming to you and calling

our energy has to come from renewable sources, and

every day with flower available at various price points,”

we monitor our energy use constantly,” he says. Us-

Almost every aspect of the operation is automated, including lighting, irrigation nutrients, and environmental control. says I&I owner Boris Dynowski. The grower of whole-

ing only renewable energy sources is more expen-

sale cannabis is based in a 6,300-square-foot facility

sive, Dynowski explains. Next year the building will

on the eastern edge of Boulder.

add a $4 million solar array on the roof of the covered

“Our approach to being competitive in a crowded

parking structure to cut power use and costs.

marketplace has been to highly automate the grow-

A revolving roster of strains is nurtured hydropon-

ing process to reduce labor costs and to increase the

ically in coconut husks at I&I to provide the highest

yield of each crop,” Dynowski says.

yield, potency, terpene level, and cannabinoid level.

I&I’s clean facility was built from the ground up for the sole purpose of growing cannabis.

“It ensures that dispensaries will have a consistent product from one crop to another,” Dynowski says.

Almost every aspect of the operation is automat-

I&I supplies its high-quality flower to dispensaries

ed, including lighting, irrigation nutrients, and envi-

and cannabis trim to concentrate and vape pen mak-

ronmental control. The result of all that efficiency is

ers and companies that make edibles in Colorado.

that I&I can consistently provide dispensaries in Colorado with a competitively priced product that doesn’t cut corners regarding quality, he says.

92 Denver//Boulder Denver //Boulder F E B RUA RY 2018

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ur ning kit for yo e premier clea s en eP , ig 420Klean is th eC r bong, dab rigs, glass, pipe, wate g equipment ing or extractin ok sm r he ot y an or

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19 0 6 N E W H I G H S

PROMOTIONAL FEATURE

Irresistible New Frontiers A LOVE F OR SCIENCE LED TO THE SCIENCE OF LOVE. Chocolate is the currency of Valentine’s Day, when

Currently, 1906 offers four chocolates: Go, for a dai-

lovers exchange truffles and turtles every February

ly boost of energy; Pause, for chillaxing; High Love, for

as a matter of standard practice.

hanky-panky; and Midnight, for a good night’s rest.

The sweet treat has been married to the holiday

High Love, made especially with passionate lovers

since the 1800s, and European royalty primed their

in mind, brings together the Blue Dream strain with

bedroom escapades with chocolate since the 1600s.

ashwagandha, catuaba, theobromine, muira puama,

Two millennia prior, Mesoamerican rulers regarded

and damiana for a mind-blowing elevation. Or, as Bar-

drinks made from cacao as a gift from the gods.

soom describes it, “It will make your bed levitate.”

The Aztecs and Mayans considered the cacao bean so valuable it served as a surrogate for money.

Best of all, adventurous chocolate lovers can mixand-match these flavors to fuse their experiences.

Wall Street veteran Peter Barsoom, the founder of 1906 New Highs, intimately understands the relationship between chocolate and love. Science has long confirmed cacao’s aphrodisiac, antioxidant, and energizing properties. Barsoom and the team of scientists and chocolatiers at 1906 saw immense potential for chocolates infused with essences of other health-enhancing herbs, among them Colorado’s most famous bud: Cannabis sativa.

“What makes us unique is that every one of our edibles is a combination of cannabis with other plant medicines,” says Barsoom. “That has enabled us to create amazing formulations that enhance the way

“People will mix Go and High Love — that’s a great

people live — including how they love. We’ve created

combination,” Barsoom continues. “You have the eu-

our products with high-functioning adults in mind.

phoric sensation from High Love, and Go gives you the

We’re not here to obliterate your head.”

energy. Personally, that’s my favorite combination.”

1906’s morsels contain fine chocolate with all-

Each piece of a 1906 chocolate contains 5 milli-

natural plant medicine extracts designed to provide

grams of both THC and CBD for a balanced delivery

a specific mood. The company’s special recipes em-

of cannabis’s two most powerful components. Nov-

ploy microencapsulated THC and CBD to guarantee

ices can ease into these edibles effortlessly, and ex-

a quick onset time, so the effects begin to kick in

perienced consumers can eat more than one sim-

within 20 minutes. Compare that to most edibles

ply for the decadent enjoyment.

on the market, which can take up to two hours to

“1906 brings art and science together to create

generate a buzz. Faster onsets mean less guesswork

truly unique, safe experiences,” Barsoom says. “It’s not

for nibblers who may be prone to consuming too

about getting stoned, it’s about getting the best out

much, too quickly with other infused chocolates.

of ourselves.

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sensimag.com F EBRUARY 2018 95

P R O MOT ION A L F E ATURE

NAT U R E ’ S R O O T

It’s All Natural ONE LONGMONT SPA TAKES THE HE MP ROU T E TO GOOD HE ALTH. Dani Fontaine never really intended to launch a company selling therapeutic and body-care prod-

ing. “Every single product that we use contains hemp,” Fontaine says.

ucts made from Colorado-grown hemp or to be-

Nature’s Root products are sold at the Long-

come a national spokesperson, but a driving pas-

mont locale as well as at other spas and beau-

sion for a humble plant inspired her.

ty and natural foods stores across the US. The

“I believe in the greatness of hemp as a solution to

lineup features oils, skin lotion, tinctures, lotions,

so many problems. It’s good for the farmers, it’s good

and scrubs for men and women, including Max

for the soil, and it’s a sustainable crop,” Fontaine says.

Sore Muscle Salve, Hemp Coffee Scrub, and

She started the Colorado Hemp Project (COLORA

Hemp Oil Tinctures. A range of products for

DOHEMPPROJECT.COM) in 2013 with her father to

pets includes Fur-Get About It Wound & Skin

promote that crop. “We had the hemp seed, and

Care Oil. Vital Hemp Oil Supplements in capsule form are available for people and pets.

Fontaine credits her mom with much of the success of the company. “She has done amazing things helping to grow the business while I’ve been developing new products,” she says.

New on the shelf are a line of easy-to-use salves containing CBD and aromatherapeutic botanicals in a balm stick rubbed on the afflicted part of the body. The roster includes Extreme Sore Muscle Balm 200, Itch Balm 200, and Brain Balm 200. Coming soon is an anti-inflammatory spray to relieve tooth and gum pain. The com-

we started to find farmers who would grow it. They

pany is looking into future Nature’s Root spas

planted some of the first hemp harvested in the US

on the island of Jamaica and other locations,

in almost 60 years. Then we had to find a use for all

including Hawaii. “We want to see hemp plant-

that hemp. I asked myself: ‘What do people use ev-

ed sustainably everywhere and used for ev-

ery day?’ So we started making hemp body-care

erything from food and medicines to building

products,” she explains.

materials and textiles. We have to stop killing

Fontaine had earned her certification in mas-

our planet,” Fontaine says.

sage therapy and esthetics in 2011 with a plan to open Nature’s Root Spa in Longmont with her

For more information:

mom and partner, Tracee Box. Today, the spa

NATURE’S ROOT SPA

menu includes massages, facials, waxing, and oth-

425 S. BOWEN ST., NO. 6, LONGMONT

er services for rejuvenation and whole body heal-

720-600-6948 // NATURESROOT.COM

96 Denver//Boulder Denver //Boulder F E B RUA RY 2018

sensimag.com F EBRUARY 2018 97

PROMOTIONAL FEATURE

KIND LOVE

Kindness is Key A FLOWER-FIRST PHILOSOPHY MAKES KIND LOVE A SMOKERS’ OASIS. For an industry built on smoking, it’s surprising

smoking, better tasting product. It’s more expen-

how often cannabis shops shuffle sativa and indi-

sive doing it that way, but with us, it’s never been a

ca flower bud to the side in favor of the latest,

question,” LaBrier says. “Smoking is also a form of

greatest device and super concentrate. For many

aromatherapy. Our strains will smell like they’re sup-

cannabis consumers—both medical and recreation-

posed to smell, and that’s a direct product of our

al — smoking remains the preferred method of ap-

meticulous cultivation and cure process.”

preciating gorgeous aromatic buds and of experiencing all the beneficial effects.

When it comes to choosing strains to produce highend, connoisseur flower, it’s not a Flavor-of-the-Month

Kind Love is just their kind of “flower first” place.

process at Kind Love. “We have proprietary genetics

“Our focus is growing the highest quality flower. That’s

at our place that we are very proud of, especially

all. Everything after that takes care of itself,” says

our Alien Rock Candy. It’s a potent true hybrid that has won several awards,” he says.

Kind Love has actively sought out and is growing strains high in cannabidiol, or CBD. The shop features up to a dozen high-CBD strains, including one that is 15 to 1 CBD to THC, all available on both the medical and recreational side. “Just because you don’t have a medical card yet doesn’t mean you aren’t looking for a medical product. We see that every day in our store,” LaBrier shares.

“When you come in, you’ll talk to someone really passionate and knowledgeable about cannabis. We also have a director of patient education on staff to assist patients and customers with real medical questions,” he continues.

Open until midnight every day, Kind Love is known for its upscale shopping environment. “We focus all of

Matthew LaBrier, vice president of Kind Love. The

our attention on this one facility. We have many pa-

eight-year-old Denver-based medical and recrea-

tients and customers who come here from across the

tional store grows its own flower and makes its own

state for our products,” he says.

concentrates and edibles at a single facility. Kind Love has also created KAMA, a new line of canna-

For more information:

bis-infused products that will also be available at

KIND LOVE

other Colorado dispensaries.

4380 E. ALAMEDA AVE., DENVER

“Potency is only part of it. We take up to five weeks

303-565-3600

to carefully cure our flowers. The result is a better-

KINDLOVE.COM

98 Denver//Boulder Denver //Boulder F E B RUA RY 2018

sensimag.com F EBRUARY 2018 99

S P E C I A L A DV I S ORY BOA R D S E C T ION AS THE CANNA B I S I ND U S TR Y G R OWS, SO DO T H E N UM BE R OF N I CH E E X P E R T S W I T H I N IT. FROM TOP-TIER DISPENSARIES AND EXTRACTION BRANDS TO EDIBLE MAKERS AND MARKETING SPECIALISTS, THESE COMPANIES ARE INCREDIBLE SOURCES OF INSIDER INFO ABOUT THE TRENDS AND ISSUES DRIVING THIS THRIVING MARKETPLACE FORWARD. THE SENSI ADVISORY BOARD IS COMPRISED OF LEADERS FROM A VARIETY OF FIELDS WITHIN THE CANNABIS INDUSTRY. EACH ISSUE, ADVISORY BOARD MEMBERS SHARE SOME OF THEIR KNOWLEDGE WITH OUR READERS IN THIS DEDICATED SECTION. THIS MONTH, WE H E A R F R O M E X P E RTS AT WA N A B R A N D S, V E R R A W E L L N E S S AND L’ E AG L E S E RV IC E S. For a full list of Advisory Board Members, turn to the masthead on page 11.

5 More Ways Cannabis Can Enhance Your Life in 2018

by Nancy Whiteman, Wana Brands THE MYRIAD WAYS CANNABIS CAN ENHANCE YOUR HEALTH ARE WIDELY REPORTED. USING CANNABIS IS SHOWN TO HELP REDUCE STRESS AND ANXIETY, KICKSTART CREATIVE ENERGY, AND EVEN CUT DOWN INTAKE OF TOXIC PHARMACEUTICALS. HERE, WE’VE ROUNDED UP ANOTHER FIVE WAYS THE UPLIFTING PLANT CAN ELEVATE YOUR WELL-BEING. THERE ARE MORE UNIQUE BENEFITS OF CANNABIS BEING DISCOVERED EVERY DAY. HOW WILL YOU ENHANCE YOUR LIFE WITH CANNABIS IN 2018?

{1} Live Life More Adventurously

be incredibly effective in promoting natural sleep. Indi-

Anyone who has visited Colorado knows that it offers

ca-dominant strains and products can help you get a full

an abundance of opportunities to get outdoors and ex-

eight hours of sleep. Cannabis-infused edibles may take

plore. Not only does marijuana help aid an active life-

longer to kick in, but the effects can last several hours

style, but it also increases dopamine, serotonin, and en-

and may help you stay asleep longer.

dorphin production in your brain. Ultimately this leads to heightened feelings of excitement, which may make you more eager to go out and try new things.

{4} Break Out of Your Comfort Zone Marijuana helps to break down social barriers, and many people feel they can relate to peers better and create

{ 2} Boost Your Immune System

stronger bonds when consuming cannabis. It also gives

Scientists have discovered that cannabinoids found in

you the opportunity to meet new people who share a

cannabis may help your body’s endocannabinoid sys-

common interest in cannabis.

tem operate at optimal levels, which keeps your immune ercise on their list of New Year’s resolutions, and canna-

{ 5} Connect on Cannabis with Your Parents or Family Members

bis can help reduce inflammation often associated with

Help normalize cannabis for your parents and older fam-

rigorous training.

ily members by giving them with the facts about its uses

system functioning properly. Many people included ex-

and benefits. Discuss the variety of delivery methods

{ 3} Improve Your Sleep Quality

available to modern consumers. Sharing your personal

Getting enough quality sleep is important to your phys-

experiences will promote the many positive aspects of

ical and mental health. Cannabinol has been shown to

the plant. Spread the good word.

100 Denver //Boulder F E B RUA RY 2018

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S P E C I A L A DV I S ORY BO A R D S E C T ION

Elevate Your Recovery Game

by Dorothy Colagiovanni, SVP of Product Development, Verra Wellness WINTER SPORTS ENTHUSIASTS ARE ABUZZ ABOUT THE LATEST TREND TAKING THE WELLNESS WORLD BY “SNOW” STORM : CANNABIS - INFUSED SALVES FOR THE SKIN. SINCE HITTING THE SHELVES, THESE PRODUCTS HAVE BEEN LAUDED AMONG SNOWRIDERS AS AN EFFECTIVE WAY TO FIND LOCALIZED RELIEF FROM THE COMMON MUSCLE ACHES AND PAINS THAT OFTEN PLAGUE THEM AFTER A LONG DAY ON THE SLOPES. THESE SKIN PRODUCTS DEEPLY PENETRATE THE TISSUE TO PROVIDE RELIEF FOR ACHING FEET, BACKS, AND SHOULDERS. COULD THIS MARK THE NEXT REVOLUTION IN ATHLETIC RECOVERY? For many who have turned to topicals as an alterna-

regimen. Many topicals are also infused with

tive to prescription painkillers, the answer is a resounding

essential oils to maximize the benefits and foster

yes. Already, these products are helping to shatter the

a soothing and rejuvenating experience for the

negative stigma long associated with cannabis con-

consumer.

sumption as the industry trades in the dated and inaccurate “lazy stoner” stereotype for the new, fresh image

• It is the ideal companion for an active lifestyle.

of the canna-athlete. Previously held notions of the typ-

Without posing any of the health risks associated

ical cannabis consumer are rapidly evolving as more in-

with smoking cannabis, topicals are simply applied

dividuals discover the plant’s unique therapeutic poten-

directly to the skin and worked into the tissue to

tial that may lend itself to relieving soreness and tension.

provide more rapid and focused relief than many

If your feet are begging for a little TLC this ski season, here’s why you should turn to a cannabis topical salve:

other methods of cannabis administration. In combination with boot heaters or toe warmers, the salves soothe your feet as they heal soreness

• It can offer relief without

psychoactivity.

and fatigue while keeping toes toasty warm.

Cannabis-infused topicals are designed to deeply permeate the skin and muscle tissue

What better time than now to explore the innova-

by harnessing the synergistic powers of two

tive realm of cannabis-infused topicals? With public con-

beneficial cannabinoids­—CBD and THC.

cern rapidly spreading surrounding opioid addiction, there

Working in harmony, CBD and THC are a

is a clear and growing demand for natural and safe of-

match made in heaven, complementing one

ferings that can aid athletes in managing pain symptoms

another seamlessly to deliver results without

while promoting healing. More commonly than ever, can-

entering the bloodstream. Because they work

nabis topicals are entering the mainstream discourse as

in the skin and muscular barrier, these types

new alternatives such as marijuana-infused massage

of products present a desirable option for

therapy join the ranks of trusted wellness offerings.

individuals who wish to experience the medicinal

Forget long recovery times that hinder progress.

qualities of the plant without the associated

Whether a skier, a snowboarder, or even a spectator,

high from smoked or vaped THC products.

cannabis- infused topical salves offer the outdoors active person a natural and safe option in pain manage-

• It fits nicely into an existing self-care and wellness

102 Denver //Boulder F E B RUA RY 2018

ment—both on and off the slopes.

sensimag.com F EBRUARY 2018 103

S P E C I A L A DV I S ORY BO A R D S E C T ION

What' s in Your Weed?

by Amy Andrle, Co-Owner of L’Eagle Services CONSUMERS ARE BECOMING MORE AWARE OF WHAT’S IN THEIR WEED AND THE METHODS USED TO CULTIVATE IT, BUT THE LACK OF FEDERAL OVERSIGHT WITHIN THE CANNABIS INDUSTRY HAS LEFT MANY HEALTH-CONSCIOUS SHOPPERS PUZZLED BY THEIR OPTIONS. BECAUSE THE TERM “ORGANIC” IS REGULATED BY THE FEDERAL GOVERNMENT, NO CANNABIS OR CANNABIS PRODUCTS CAN BE MARKED WITH THE USDA ORGANIC SEAL. FOR NOW, IT’S UP TO CONSUMERS TO ASK THE RIGHT QUESTIONS, AND UP TO RESPONSIBLE BUSINESS OWNERS TO EDUCATE THEM ON THE NUANCES OF PRODUCTION. BELOW ARE THREE QUESTIONS TO ASK WHEN LOOKING FOR CLEAN CANNABIS.

{ 1} Is this cannabis certified?

If a dispensary tells you its cannabis is organic, it's not true. Legally, cannabis cannot be called or labeled organic, regardless of how environmentally friendly the cultivation practices used to grow it may be. The term organic is federally regulated, and the USDA organic seal cannot be applied to any cannabis crop. There are however a handful of trusted third-party certifications for “organically cultivated” cannabis that shoppers should know about.

Clean Green was founded by a former USDA organic certifier and is widely used throughout the industry. It adheres to the highest international sustainable and or­ ganic practices and requires on-site inspections and

rated? What about the nutrients? These vital compo-

third-party lab testing. A legitimate industry alternative

nents contribute to the overall quality of clean, healthy

to the organic seal, Clean Green offers consumers confi-

cannabis.

dence in selecting healthy and pesticide-free cannabis

they can feel good about consuming. The Cannabis Certi-

{ 3} Concentrates: Is this solventless?

fication Council is developing a national certification pro-

Concentrates are often found to contain residual solvents,

gram and seal to identify organically cultivated and fairly

many of which are toxic. Consider avoiding solvent-based

produced cannabis in 2018.

methods of extraction. Consumers have a variety of sol-

ventless choices like rosin, extracted using heat and pres-

{ 2} What nutrients were used and was this product cultivated organically?

sure only, and water hash, which uses only ice and water.

Honest sales associates should be able to tell you about

Thanks to increased access and social acceptance,

the efforts that go into cultivating high quality, clean

consumers are becoming more enlightened in quality dif-

cannabis. Were pesticides used? If so, are they OMRI

ferentiation and the need for certified cannabis products.

104 Denver //Boulder JANUARY 2018

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sensimag.com F EBRUARY 2018 107

SENSI N I G H T

© PHOTOGRAPHY BY DANIELLE WEBSTER

The eighth installment of SENSI NIGHT was the most epic one yet, bringing the local cannabis community out in droves for an evening of revelry. With a record-setting 3,700 RSVPs, the event packed the expansive RiNO venue, where more than 100 of Colorado’s top companies set up tables and booths to connect with the crowd.

108 Denver//Boulder Denver //Boulder F E B RUA RY 2018

the

SCENE

What: Sensi Night VIII Where: EXDO Event Center When: January 24, 2018

sensimag.com F EBRUARY 2018 109

© AJ MELLOR

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by RANDY ROBINSON

winter wonderland nd

If you’ve ever been called an ice queen, you can now claim your castle. Chanel your inner Elsa this winter and head to Dillon, a mountain town that you pass on your way to Breckenridge and Copper. There, you’ll find the frozen otherworldly corridors of the Ice Castles, an arcane, sparkling series of constructs sculpted from pure ice. Time your visit with the sunset; the icy blue walls are striking against a kaleidoscopic Colorful Colorado sunset, and then they light up from within at dusk.

Bring your boots to maintain traction, a camera to capture fantastic memories, and ski pants if you want to crawl through the maze or slip down the slide. Families with children can pull the kiddos along sleds, too, if they bring their own. The Ice Castles, like all things dreamy, are only here for a short time. Get there before Grandfather Winter withdraws for the season. And get your tickets in advance; they tend to sell out on the weekends.

110 Denver //Boulder F E B RUA RY 2018

WHAT:

Ice Castles WHERE:

Dillon, Colorado WHEN:

All Winter MORE INFO:

ICECASTLES.COM

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