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M A G A Z I N E GET YOUR WINTER WONDERLAND with the Indoor Garden Gift Guide p.31 THE EMerald CUP Sonoma County Fairgrounds Hosts 21,000 p.14 CALIFORNIA WILDFIRE One Grower’s Experience with this Summer’s Wildfire p.20 WOOD OF WISCONSIN Activist Tammy Wood, and Wood Pipes Smoke Shoppe p.48 DENTS IN MEXICO’S PROHIBITION Steps Towards Legalization in Mexico are Progressing Through its Supreme Court p.64 FREE EMERALD MEDIA GROUP 417 2nd St. #201, Eureka, CA 95501 TheEmeraldMagazine.com Phone (707) 840-5508 | [email protected] PUBLISHER CHRISTINA DEGIOVANNI COPY EDITOR MOLLY CATE COVER SHOT FULL SPECTRUM PHOTOGRAPHY WELCOME GRAPHIC DESIGNER JESSICA ALBEE HIT THE GROUND RUNNING CONTRIBUTORS STEPHEN CARTER | MOLLY CATE | M. HANSEN ELI HARRINGTON | EMILY HOBELMANN | SHARON LETTS Thank you for picking up the January issue of the Emerald. PAM LONG | LAYLAH NOELLE | SHERAE O’SHAUGHNESSY JAMES PRIEST | KERRY REYNOLDS | MATTHEW OWEN | V. VOSS In the publishing world, there is no down time; the only choice you have is to hit the ground running. Once one issue is out the door, PHOTOGRAPHY another is to follow; a revolving-door business since Gutenberg’s time. CROP-STOCK.COM | FULL SPECTRUM PHOTOGRAPHY In the world of canna-businesses, every day, every month, and eve- T. AARON CARTER | KERRY REYNOLDS | EMILY HOBELMANN ry year is a monumental step in the fight towards legalization. 2016 is the year cannabis makes it big. When California legalizes, others MARKETING will follow. Those in the industry who dare to be visible now will become natural role models for others who follow. This is the year GROUP MARKETING MANAGER | T. AARON CARTER for innovation, expectations and regulations. All those in the green race will have to hit the ground running and maintain high speeds throughout the tumultuous times that lie ahead. PRINT PRODUCTION Here’s to you all! WESTERN WEB | STEVE JACKSON May 2016 bring you many rewards and satisfactions! Cheers, MEDIA DIVISIONS Christina DeGiovanni, Publisher APPAREL EMERALD APPAREL PHOTOGRAPHY CROP-STOCK.COM MARKETING CANNABIZ CONSULTING PUBLISHING EMERALD MAGAZINE VIDEO PRODUCTION EMERALD EMPIRE LEARN MORE EMERALDMEDIACORP.COM 08 | GORDOUGH’S PUBLIC HOUSE TABLE OF CONTENTS Restaurant Icon for the Lone Star State. JANUARY 2016 18 | THE HIGH LIFE Sex Columnist Sherae O’Shaughnessy tells us How to Get Warm this Winter. 31 | WINTER INDOOR GIFT GUIDE Find Everything you Need this Winter for your Indoor Garden. 12 | STONEY SAUCE 40 | POT TALK 42 | WEED OUT THE PAIN Chef Nugs serves up his speciality of With Emily Hobelmann: Cherry Pie cannabis infused condiments. Organic indoor cannabis. Weedy Oil is hitting the market with its Organic CBD-rich Salves, Lip Balms, and Soaps. 64 | DENTS IN MEXICO’S PROHIBITION Steps towards legalization in Mexico are progressing through its Supreme Court. 52 | OVER THE HILL WE GO Vermont’s Green Mountain State of Mind. 58 | STATUS QUO GROW 14 | The Emerald Cup California Cities and County’s Scramble to Create Cannabis Regulations. Sonoma County Fairgrounds played host to over 21,000 guests this past December. 69 | FLOWER MOUND REPUBLICAN CLUB Texas ‘Marijuana Meltdown’ Panel Focuses On Children, Disease and Low IQ. 60 | BETWEEN A ROCK AND A HARD PLACE Banking with Cannabis in Colorado. 20 | CALIFORNIA WILDFIRE 48 | WOOD OF WISCONSIN One growers experience with the summer fires of The story of cannabis activist Tammy Wood and 2015. her journey turning Wood Pipes Smoke Shoppe into Wood Pots Smoke Shoppe. 7 | Emerald | January 2016 3 GOURDOUGH’S EVERYTHING’S Bigger E IN TEXAS S T P S to Public House DANK DOUGHNUTS DANK DOUGHNUT DELIGHT steP 01 Ingredients 1 1/2 cups all-purpose flour 3 1/2 teaspoons baking powder 1 teaspoon salt 1 tablespoon white sugar ourdough’s Public House in 1 1/4 cups milk Austin, Texas, a restaurant 1 egg G icon for the Lone Star State, 3 tablespoons canna-butter makes people the desserts of their dreams. With more than a baker’s doz- en doughnut selections, Gourdough’s will have you rolling out of the parking lot more blissed out than you were rolling the joint coming in. noelle While cannabis is not directly infused into H H the doughnuts (yet), the folks at Gourdough’s make sure to bake the dank in every bite. steP 02 Gourdough’s three locations in downtown Combine ayla Austin (including a food truck) combine iconic southern comfort cooking with their Mix flour, baking powder, salt L infamous doughnut delights, from savory to and sugar together in a bowl. by sweet. Indent the center of the dough The “Dirty South” is made of hand-bat- and pour in the milk, egg and tered chicken-fried steak, potato pancake, melted cannabis butter. Stir. creamy white gravy sauce and cranberry ha- banero jam. The “Drunken Hunk” is a com- bination of bacon-wrapped meatloaf, potato steP 03 Deep Fry Fill a large frying pan or deep fryer with two cups of vegeta- ble oil. Add cannabis butter to the oil if desired. Ball up pieces of dough and begin frying. Then add toppings. 8 | TheEmeraldMagazine.com GOURDOUGH’S BIG BALLER pancake, fried egg, house-made candied jalapenos with a side of tangy, hard-cider sauce or bourbon Angus beef, house pimento cheese blend, cilant- BBQ sauce. The “Ron Burgundy” sets the new ro, red onion and sliced tomato. standard of classy burgers with its Angus beef, ba- con, fried egg, two slices of American cheese, ci- WE LOOK FORWARD lantro, guacamole, sliced tomato and mayonnaise. Gourdough’s sweet side is where their notoriety comes from. The “Southern Belle” is a doughnut TO SEEING YOU infused with house-made pecan pie filling, cream cheese icing, and pecans on top. The “Black Betty” AGAIN IN 2016! is one of the more popular items with its house- made blackberry filling, cream cheese icing, cake mix, cinnamon sugar, and locally harvested honey butter. The “Ring O’Fire” has chipotle-infused brownie batter, chocolate icing, brownie bites, salted butter caramel sauce, and cayenne candied pecans. Every entree is served with a side of diabetes (just kidding!). All meals at the pub house are delicately thought-out and prepared to perfection. Their friendly staff are happy to offer suggestions to satisfy your palate. Should you find yourself in Austin, the Heart of Texas, drop into any one of Happy New Year! Gourdough’s three locations. Find your own dank doughnut inspirations by viewing their menu on- line at Gourdoughs.com. GOURDOUGHS PUBLIC HOUSE The Entire Staff Would Like To Sincerely Thank You For Making 2015 a Great Success - 2700 S. LAMAR BLVD. AUSTIN, TX 78753 - 1503 S 1ST Street, AUSTIN, TX 78704 LOLETA UNION SCHOOL ~ KHUM~ - 209 W. 5TH STREET, AUSTIN, TX 78701 AS PART OF OUR CONTINUING HUMBOLDT AREA FOUNDATION ~ EFFORTS TO GIVE BACK TO OUR LAFAYETTE ELEMENTARY ~ EUREKA HIGH COMMUNITY, WE WERE ABLE TO SCHOOL ~ EUREKA PARK AND REC. 30 wines by the glass Upscale & local CALIFORNIA ~ WATERFOWL ASSOCIATION Live Music farm-to-fork dining DONATE TO THESE LOCAL GROUPS ~ MAKING HEADWAY ~ MATOLE VALLEY Fun Menu ALONG WITH MANY OTHERS IN 2015 COMMUNITY CENTER ~ MAD RIVER MONTESSORI ~ CHILDRENS COTTAGE ~ Join us 4-6pm for EEL RIVER RECOVERY PROJECT ~ MATTOLE Happy Hour STEWARDS ~ TIMBER HERITAGE SOCIETY ~ EPIC ~ EUREKA ROTARY OUR CHANGE FOR CHANGE BEE FRIENDLY/ HUMBOLDT COUNTY BEE KEEPERS ASSOCIATION ~ SHOES FOR KIDS PROGRAM ALSO HELPED RAISE ~ HUMBOLDT TRAILS COUNCIL ~SEQUOIA SIGNIFICANT DONATIONS FOR PARK ZOO ~ FRIENDS OF THE DUNES ~ JEFFERSON PROJECT ~ THE FOLLOWING LOCAL GROUPS JEFFERSON COMMUNITY CENTER ~ TOYS FOR TOTS ~ REDWOOD COAST 835 J Street th MONTESSORI 11 & H Downtown Arcata WE ARE A LOCALLY OWNED AND OPERATED FAMILY BUSINESS Downtown Arcata 707.825.0390 707.822.9474 1450 Broadway, Eureka, CA 95501 Mon-Sat 7am- 9pm; Sun 8am- 8pm Menu & more info at Menu & more at Tuesdays, Seniors 60 & over: 10% OFF! & Saturdays, Student ID: 10% OFF! CrushArcata.com HarvestArcata.com www.eurekanaturalfoods.com 707-442-6325 11 | Emerald | January 2016 CHEF NUGS STONEYSAUCE don’T Panic, Renew your 215 it’S canna-organic from ANY doctor or clinic for less weed for With the stir of his spoon, Nugs began cre- ating a line of cannabis-infused condiments. WA R R IORS “As of right now we have 13 different fla- 2 vors,” Nugs explained as he listed off ketch- Project up, mayonnaise, mustard, olive oil, truffle oil, Chef Nugs is the director of Weed sriracha sauce and much more. All THC con- for Warriors, an organization for veter- diments are made from organic extract con- ans that utilizes cannabis to help with centrates. “There’s no butane hash oil or an- PTSD, war injuries, physical pain and ything like that in the sauces.” Nugs gets life after war. everything tested through SC Labs and dis- Weed for Warriors is also a support tributes his sauce in several Southern Cali- group for veterans and their family fornia dispensaries. “We’re also on the hill,” members. They hold regular meetings, Natural Wellness Center provide therapy, sponsor free cannabis and emulate feelings of brother- and sisterhood beyond the field. all renewals Learn more about the Weed for Stoney Sauce Warriors Project at wfwproject.org starting at Los angeles, CALIFORNIA V. VOSS | T. AARON CARTER When Chef Nugs started Stoney Sauce five months ago he never imagined his flavors would hit the roof. “I was a fine dining chef in Hollywood for seven years,” Nugs said. “I was $80 in the military for a while before that and with that comes body pain. I started cooking with WALK-INS WELCOME cannabis for my own pain relief and was taking the condiments with me wherever I’d go.” That’s when Stoney Sauce was born.