It's been a while since I have done a formal review, so when Oakland based extractors Chemistry reached out about reviewing their Full Spectrum Diamonds there was no way I could say no. Chemistry's full spectrum extracts are as close to the plant as possible, preserving the cannabinoid and terpene ratios found in nature. Using proprietary methods, Chemistry honors the chemical fingerprint of each strain and showcases them easy to consume products. After thoroughly enjoying their tinctures and cartridges, I knew I could count on them to bring the heat.
When I think of the term full spectrum I don't only think extraction, but I also think cultivation. Sun grown flower often have more robust cannabinoid profiles, which create an extract unlike most others on the market. While the nose and flavor are much more subtle, they are deeper and richer with earthier notes like peppermint and moss. The effects are strong and long lasting, great for winding down at the end of the day or before bed.
While the diamonds might not slap you in the face the way other concentrates do, they gently wrap you in a sense of comfort and hold you there for a long time. Perfect for those in need of relief who still want to be able to live their lives.
Cultivated by: Croft Farms in Mendocino County
Linage: Animal Cookies 09 x OGKB x Wet Dream
Total THC: 82.3% THC 823mg
Total CBD: 0.16% CBD 1.6mg
Total Cannabinoids: 95.8% 958mg
Nose: Deep & Spicy & Slightly Floral, like peppermint patties for breakfast.
Flavor: Sweet & Smooth with a piney exhale.
Effect: Instantly relaxing, weightless body, long lasting high. Great for spacing out on the couch.
Cultivated by: Moon Made Farms in Humboldt County
Linage: Critical Skunk x Mandarin Skunk
Total THC: 84.9 THC 849mg
Total CBD: 0.23% CBD 2.3mg
Total Cannabinoids: 99.4% 994mg
Nose: Sweet & Piney & Slightly Funky, like a morning walk through a wet forest.
Flavor: Light & Spicy with a medicinal exhale.
Effect: Body feels buzzy and heavy, physically relaxed but mentally stimulated. Great for video games or relaxing to a movie.
I used to be one of those people who thought 'there are certain things that shouldn't be fucked with' and Mexican food was one of them. I rejected the idea that the flavors of my childhood could find a home in the world of fine dining. My personal perception of food has changed, mostly thanks to Chef Edward Lee. The global perception of what fine dining is has also changed in a really wonderful way, where the access to quality ingredients prepared with skill and refinement is seemingly everywhere.
Native Los Angeleno Chef Ray Garcia and his team create a bold menu of authentic flavors that truly caters to everyone. We got there just after opening, before the dinner rush, so we could appreciate the space. The dining room was very warm with lots of sunlight and neutral colors. It felt like a elevted version of my mother's family home in Mexico. The cement blocks caught the light in such a satisfying way, and the delicate details that lined the walls gave the restaurant a sense of calmness. Mexican culture is normally associated with loud parties and bright colors so it was really nice to see this type of aesthetic, rustic and homey but still refined.
We started our meal with a bowl of Papas. German butterball potatoes deep fried with perfectly crispy exteriors and warm fluffy centers, coated in apple cider vinegar, avocado salsa and cotija cheese. A burst of acidity cuts through the richness of the potatoes, while the heat of the salsa, the saltiness of the cheese and the freshness of the herbs helps balance it all out. I couldn't eat them fast enough.
For my main dish I ordered the lamb shank, conft in lard over a bed carrot puree with onion marmalade, chimichurri, cotija and micro cilantro. There was a lot of sweetness in this dish to counter the big, gamey flavor of the lamb. I love lamb, and was worried the sweetness would take away from the lamb but I was wrong. Plus the chimichurri, cheese and cilantro brought a lot to the party. I ate most of this dish on its own, but did make a few tacos with their house-made blue heirloom corn tortillas.
One of the most interesting desserts I have ever had was the Isla Flotante comprised of a masa harina meringue torched on one side and topped with dill, a rhubarb and mezcal sorbet over fresh strawberries, and avocado crema pearls and creme anglaise. Not overly sweet and insanely complex, it almost didn't feel like dessert. The meringue was out of this world, really reminiscent of the raw tamale masa I snack on when I help my mom make tamales, but sweeter of course. The mezcal balanced out the sweetness in the dish and the pearls added a much needed, and very interesting texture.
The meal not only left me feeling satisfied but it left me feeling hopeful for the future of food. How ingredients and techniques from different eras and different time zones can come together under one roof and create something extraordinary. I am looking forward to another meal here one day. To read more of my food adventures click here.
Here we are, more than halfway through the first year of recreational cannabis in California. While I may not be thrilled with the changes we've been experiencing, not only as an employee in the cannabis industry but as a consumer as well, I realize that eventually the dust will settle and things will feel normal again. Plus, recreational cannabis opens the door to an array of new products, like this Absolute Extracts and Lagunitas collaboration: HiFi Hops.
This is not the pairs first collaboration. In 2017 the SuperCritical series debuted; two cannabis vape cartridges infused with hop terpenes plus the Supercritical IPA - a non THC beer infused with cannabis terpenes. Lagunitas has a long history of cannabis appreciation since they opened in 1993. In 2001 the Alcohol and Tobacco Tax and Trade Bureu asked them to rename their 'Kronik' Copper Ale because of its reference to cannabis. They changed the name to 'Censored.' In 2005 the brewery was shut down for their weekly 4:20 parties, upon reopening they brewed a Bitter Ale named 'The Undercover Investigation Shut Down Ale.' In 2011 they brewed an IPA in commemoration of The Waldos, the group of guys who made 4:20 a time and day we celebrate.
Complete with compliant, child-proof pop tops, each can contains 10mg of active cannabis, a 10mg THC drink and a 1:1 version with 5mg of each THC and CBD. It's different than other edibles because the cannabis used is water soluble. Technically a sublingual, your body starts absorbing as soon as it hits your mouth and is absorbed into your bloodstream through your stomach, rather than having to be digested. This results in a fast acting, long lasting high.
The flavor is familiar, enjoyable and refreshing. It tastes like what it is, hoppy sparkling water. It does not taste like beer, in my opinion, but that's also not a bad thing. I felt refreshed while I was drinking it, not something I can always say with beer. I drank both cans, and I can certainly felt stoney. If you're looking for a beer replacement and have a low tolerence to edibles and want to try something new, go snag a can and sip it slow. For more experienced cannabis users, this may be a fun drink to have in the fridge but you might need a few to get you going. Beer lovers might not enjoy this product as much because of it's lack of mouthfeel. But if you're like me, a lover of both, you will most definitely enjoy this refreshing cannabis infused hoppy beverage.
The good people at Cannabox recently reached out asking if they could share their Stoner Legends box with me. I currently have VYNL and Brat Box subscriptions and was excited to see what a cannabis focused one would be like. I have to say, I could have only been happier if a box of weed showed up on doorstep instead. The box included:
Cheech & Chong incense burner with peach incense.
RAW & WIZ king size papers. I love these packs because they include crutches and even a little poker to pack your joints it. I always roll joints using my rolling mat, they come out perfect every time!
Double Platinum Gin & Juice blunt wraps, which Alexis and I put to good use.
She also helped me figure out how to use the bubbler included in the box, which deceptively resembled a dry pipe.
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This September was packed full of adventures thanks to The Cheba Run, which means this month my reviews are coming from the road! Each month Phoenix based dispensary Swell Farmacy shares 5 different concentrates with me. I review these products and then share those opinions with you! These are listed in order from favorite to least.
MüV Products: Rugburn
Taste: Good smell, lots of flavor, sweet & dank.
Effect: Very enjoyable. Stoney & spacey with a nice body high
Canamo Concentrates: Chocolope
Taste: Smooth, sweet, floral.
Effect: Stoney & uplifting with a good body high.
Swell: Carrie Fisher OG
Taste: Sweet, fruity, tangy.
Effect: Very strong, heavy body high, spacey.
Canamo Concentrates: Platinum Girl Scout Cookies
Taste: Slightly sweet, floral, clean.
Effect: Very stoney, strong body high, heavy.
Taste: Clean and smooth but not much flavor.
Effect: Very strong, heavy body high, spacey.
This is the second month I've reviewed concentrates for Phoenix-based dispensary Swell Farmacy. This month I received three strains, two of which came in both shatter and crumble. Instead of reviewing them from favorite to least favorite like last month, I will be comparing the same strains against each other. Big thank you to the people at Swell for valuing my opinion!
Cherry Tang Shatter
Taste: Very citrusy, clean & smooth.
Effect: Spacey & stoney, but functional with a good head high and light body high.
Who's the winner? Shatter.
It's a tie!
The wonderful people at Swell Farmacy recently asked me if I would be interested in reviewing some products for them. Of course I said yes! I'm excited to start familiarizing myself with the products in the Arizona market. I was given 5 strains to review, and here they are! In order from favorite to least, on a scale between 1-5, with 5 being the best.
MüV Products: Gromulan [THC: 87% CBD 7%]
Taste: Strong smell and flavor, sweet & dank.
Effect: Very enjoyable. Uplifting with a light body high.
Canamo Concentrates: Guice [THC: 86.32% CBD: 2.14%]
Taste: Lots of good flavor, but a little harsh at the beginning.
Effect: Not too heavy, but relaxing & spacey.
Swell: Nerdy Kush [THC: 77.74% CBD: 2.61]
Taste: Clean, but not very flavorful.
Effect: Strong body & head high.
Swell: Tahoe Lemonade [THC: 84.81 CBD: 2.61]
Taste: Pleasant, but little flavor.
Effect: Light body high, uplifting & energizing.
Who doesn't love fried potatoes covered in cheese and bacon and pulled pork? If you don't, you're a liar. Our friends at Big Bad Wolf invited us to try their smothered creations this weekend and all I can say is YUM! The menu was limited due to the heatwave but everything we had was so good! The full menu must be amazing too.
We started with an order of loaded fries and an order of crispy wings with smokey BBQ sauce. The truck was conveniently parked outside BlackRock Brewers so we popped inside to sit down, eat and have a few beers. Jason had the Admiration IPA and I had the Tucson Tickle, I normally don't go for common beers but the name was too cute and it ended up being really good!
These loaded fries were covered in a spicy seasoning blend and covered in cheese, bacon and their signature wolf sauce. After a few joints and a beer, you know this hit the spot. The spice was balanced so well with the cheese and creamy wolf sauce, I couldn't stop eating until they were finished. The chicken wings were next and boy were they crispy! The sauce doused over the wings left enough crispy skin exposed to get those nibbles of perfectly crisped skin while still retaining the flavor of the sauce. 6 wings was not enough.
Round two was loaded pulled pork fries, delicious right? Those loaded fries I loved so much with pulled pork on top, yes! I haven't had pulled pork this tender and juicy in years. With the same smokey BBQ sauce used on the wings drizzled over the top, my mouth was in heaven.
Looks good, hu?
What's more romantic than freshly prepared French food for a Valentines Day dinner? Thanks to Feastly my boyfriend and I were able to enjoy an amazing evening catered by Chef Tommo. The venue was warm, well lit and our hosts eagerly met us with strawberries and champagne to get the night started. The 6 course menu focused on seafood and featured raw oysters, white fish tartare and poached lobster tail just to name a few.
My boyfriend picked up a bottle of CaliCraft's The Bay double IPA. It was a big beer, full of strong tropical and fruit notes. Some would call it too big to pair with seafood, but we thought it worked really well. The beer was big, but the flavor was clean and crisp, with a pleasing balance of tropical and bitter.
Our meal started with three large raw oysters, dressed with a light champagne vinaigrette. There was a harmony between the natural brininess of the oyster and the sweetness of the champagne vinegar. In my opinion oysters are best when prepared simply, so this was an ideal way to start a dinner in my book.
The white fish tartare was tossed in cucumber, green onion and capers. The fish was light, but the capers and cucumber really helped bring out it's natural sweetness while providing balance. The portion was small but ideal for the dish, just a few small bites and it was on to the next!
The next dish was improvised by our chef, as cooking doesn't always go as planned. I enjoyed the dish and the plating even, regardless of its last minute adjustments. Poached salmon and lobster on a bed of sauteed spinach and a wonderful tarragon sauce. The fish was tender and juicy while bits of lobster mixed in with the salmon added a nice surprise. The sauce really brought everything to life and the spinach added an overall heartiness to the dish, but it wasn't overbearing.
The star of the show was a butter poached lobster tail with a rice pilaf. All I tasted in this dish was butter and lobster but I was not complaining . As I said earlier, seafood is best when prepared simply and lobster is protein that can definitely stand on its own. Sweet and buttery with a hint of the ocean, to me there's nothing better.
The night ended with a cheese plate and dark chocolate mousse. The cheese plate had three types of cheese, I can't remember the exact kinds but one was tart and creamy, one was really sharp and one was more neutral. I ate them all without blinking an eye. When we got to the chocolate part, I was a bit hesitant. I've never been a fan of chocolate, especially dark chocolate, but once I tasted the strawberries at the bottom and the pistachio crumble I felt a lot better about the dish. There was nothing left in the ramekin by the time I was done.
This has only been my second dinner with Feastly, but I think it's an excellent service. Bringing foodies together while giving chefs a night to shine and express themselves passionately. As both a lover of cooking food as well as eating it, these meals have been a great source of inspiration for me. I can't wait to attend more. You can read more about my first Feastly experience here.
stoneyxochi. 30 year old California native. proud pothead, Mexicana and woman.