If you’re a wine snob, you probably know that Sonoma County Chardonnay is distinct to chardonnay from the Finger Lakes, New York. Likewise, those with a sophisticated taste for weed understand that a joint from rolled from Mendocino flower is not the same as that sourced from Washington state. The bottom line: the provenance of cannabis matters, because the flower expresses a sense of place. Enter the concept of cannabis terroir.

What is terroir?

Terroir was initially used by the French to refer to the complete natural environment in which a wine was produced. Nowadays, growers of artisanal chocolate, tobacco, honey, and coffee may also identify terroir as fundamental to the flavor and quality of their product.

Growers in the Emerald Triangle–cannabis heartland for the uninitiated–are currently organizing to recognize the importance of terroir for cannabis and establish appellations of origin (AO). Appellations of origin (AO) labeling provides consumers with protected certification of the terroir in which cannabis has grown.

“Terroir is the climate, the water, the surrounding trees, and vegetation–even the weeds and the insects–it is the topography, the minerals, the biome, and the microbiome,” explains Swami Chaitanya, co-founder and head farmer for the Swami Select brand of organic sun-grown cannabis. “Beyond all that, it is the culture of the community of cultivators. It is as much about how the crop is grown, as it is about the cultivars or varieties.”

“Terroir is the climate, the water, the surrounding trees, and vegetation – even the weeds and the insects”

Terroir encompasses all the qualities of the region in which cannabis grows that contribute to the density, flavor, terpene and cannabinoid profile of the bud. The nutrients present in the soil and hours and intensity of sunlight affect terpene profiles, according to Swami. “This is demonstrated by the fact that indoor factory-grown cannabis rarely has the terpene saturation that long-season sun-grown flowers have.”

Terroir also recognizes the significance of the culture surrounding cannabis cultivation, which often differs substantially between long-time heirloom growers and large-scale initiatives emphasizing quantity over quality. The ethos of the grower, and care with which she or he attends their buds, strongly influences the final product.

Benefits for cannabis growers and consumers

The adoption of appellations offers advantages for both growers and consumers. “Growers stand to benefit from terroir based on their branding skills and ability to create a high-end product grown in the native soil without the use of synthetic fertilizers or chemicals,” explains Russell Pace III, president of the Cannabis Horticultural Association. This is beneficial for heritage, artisanal and heirloom cultivators who are threatened by excessive regulations and the invasion of big business.

Those such as Swami, who have been carefully tending their soil with local organic compounds and familiarizing themselves with the way certain cultivars respond to the climate for decades, can profit from sharing their consciously grown buds with discerning consumers.

Consumers benefit from knowing the flower they are purchasing is pure, florid in flavor, and free of contaminants. This is ideal for those who want to avoid consuming the buds of cannabis produced with petrochemical fertilizers, insecticides or chemical pesticides. One recent study found that up to 69.5% of pesticide residues can linger in smoked marijuana and pose a toxic threat to smokers. Purchasing cannabis with certified AO protects the buyer from plants grown in non-organic substrates.

Ultimately, terroir will most likely resonate with cannaisseurs–those seeking a quality, high-end cannabis experience. “People are just now developing palettes sophisticated enough to discern the complexities of cannabis flavor profiles,” adds Pace. “People are teaching cannabis sommelier classes which I believe will help bolster the development of the cannabis terroir model.”

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Tired of hangovers and drunk texts? You’re not alone. Alcohol is the most commonly abused drug in the United States. More than seventeen million Americans abuse or are dependent on alcohol. According to the National Institute on Alcohol Abuse and Alcoholism, alcohol is the third leading preventable cause of death in the United States behind tobacco and obesity. Moreover, about a third of driving fatalities are alcohol-related.

Beyond these scary facts, the day after holidays like St. Patrick’s Day reminds us how painful a night of drinking can really be. While replacing one substance with another may not be a longterm solution, growing evidence suggests that cannabis may also significantly help people curb their drinking.

The most notable study on the matter was conducted by Dr. Tod H. Mikuriya, a California psychiatrist who’s considered by many as the grandfather of the medical marijuana movement in the United States. He was a founder of the California Cannabis Research Medical Group and Society of Cannabis Clinicians and was also one of the architects of California’s Proposition 215, the 1996 state ballot measure that legalized medical marijuana in the state. That effort was an outgrowth of research he had begun back in the 1960s on cannabis’s therapeutic possibilities. Among the more than two hundred conditions, afflictions, and ailments he identified as benefitting from cannabis consumption was alcoholism as well as other addictions.

Published in 2004, Mikuriya’s Cannabis as a Substitute for Alcohol report was based on case studies of ninety-two people who had used cannabis to stop or cut back on drinking. In the report he notes, “All patients reported benefit, indicating that for at least a subset of alcoholics, cannabis use is associated with reduced drinking.”

All patients reported benefit, indicating that for at least a subset of alcoholics, cannabis use is associated with reduced drinking.”

Nine patients who had stopped drinking completely—ranging from two years to nineteen—attributed their long-term sobriety to cannabis. One of the case studies was of a forty-nine-year-old woman. “The patient had observed that when she smoked marijuana socially on weekends, she decreased her alcoholic intake.” By substituting cannabis whenever she had the urge to drink, the woman stopped drinking completely, with minimal withdrawal symptoms, which can range from mild (anxiety, shaking, irritation, and fatigue) to dangerous (seizures and delirium tremens) that lead to death in up to 5 percent of longtime addicts.

Mikuriya concluded substituting cannabis was beneficial for both problem drinkers who needed to stop and social drinkers simply wanting to cut back, a view backed up by anecdotal evidence from cannabis chat rooms where people report having less or no desire to drink while using cannabis.

Some experts also agree. For example, a clinical psychologist​ from the University of British Columbia, Zachary Walsh, who is investigating the social consequences of Canada legalizing marijuana, believes cannabis use on college campuses could curb binge drinking.

Walsh notes that many problems that plague many colleges—such as alcohol-related assaults and injuries—may be reduced as students choose to use cannabis as a substitute for binge drinking. “I think it’s going to have a positive effect on Canadian campuses.”

 Please note: The side effects of alcohol withdrawal can be extremely dangerous and even fatal, especially for those who have been dependent on alcohol for a prolonged period of time. It is crucial for detox to be done under close medical supervision.

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Angelenos love their dogs, but they love their beer too. This is why many Los Angeles breweries are getting on board with making their establishments comfortable for furry, four-legged patrons.

Here is a list of some of the most dog-friendly breweries in Los Angeles County and the scrumptious bites you can enjoy with those crushable brews.

Angel City Brewery by angelcitybeer – CC BY

1. Angel City Brewery

No place captures the Angeleno spirit quite like Angel City Brewery in the heart of the Arts District.

A forerunner in L.A.’s craft beer scene since 1997, Angel City Brewery is a place welcome to diverse clientele – Fido included (so long as he’s on a leash).

The great thing about their Public House is that outside food is welcome, which gives you the opportunity to enjoy neighborhood cuisine such as Downtown Taco and Downtown Doggo, or whatever delicious food truck is parked out front each night.

The Pub at Golden Road by loki_kane – CC BY

2. The Pub at Golden Road

Golden Road is known for having the most dog-friendly tasting room in L.A. The Atwater Village location near Griffith Park hosts “Puppy Hour” from 3 – 6 P.M. on Mondays through Thursdays. Golden Road donates $1 to a local rescue for every beer sold.

Even better, their delicious apps, such as pretzel mac and fried avocado tacos, are half-off! Your pup won’t miss out on the eats either – for $5 they can enjoy house-made puppy chow made especially for them!

Frogtown Brewery by frongtownbeer – CC BY

3. Frogtown Brewery

If you happen to be walking your dog along the Los Angeles River and suddenly find yourself parched, why not make a pitstop at Frogtown Brewery? You and your four-legged companions are welcome as long as they’re on their leash.

If they happen to be thirsty too (which they probably will be), Frogtown happily provides water bowls at your request. Enjoy the offerings from that day’s food truck, or have your food delivered right to the tasting room!

Trustworthy Brewing Co. by copperthelab – CC BY

4. Trustworthy Brewing Co.

The first core value at Trustworthy Brewing Co. in Burbank is fun, so it’s no surprise that these folks are happy to see your doggos in their tasting room!

Leashed dogs are welcomed with open arms, treats, and water, while their humans get to indulge in delectable brews. They have a full food menu complements of Market City Caffe, who will deliver straight to your barstool.

Macleod Ale Brewing Co. by mingustdogg – CC BY

5. MacLeod Ale Brewing Co.

Anglophiles thirsty for a taste of British Ale brewed fresh in Van Nuys ought to check out MacLeod Ale Brewing Co. They know what it’s like to be without your pup, which is why their dog-friendly tasting room has water bowls available per request.

There is a different food truck almost daily and sometimes even live music.

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When you think of California wine you probably think of Sonoma and Napa, right? Rolling green hills just beyond the San Francisco fog?

Well, it’s time to expand your geographical knowledge of California oenology, as well as your palate.

Several areas throughout the Golden State produce incredible wines just waiting for you to fall in love with them. From north to south, inland to the coast, here are some of our favorite hidden gems of California wine country.

The post Four under-the-radar California wine country getaways appeared first on Flowertown.

Cannabis has been used for thousands of years. While it’s gone from a common form of medicine to an outlawed substance and then back again, it’s heralded and sensationalized usage has created a myriad of stereotypes and stigmas that are, essentially, completely false.

From stoned-out surfer bros to dirty, Deadhead hippies and everyone between, cannabis has cultivated it’s fair share of characters that may reflect a certain stereotype.

But, for the most part, all these stereotypes are exactly that: Stereotypes, stigmas and falsehoods. So as cannabis slowly leaves Prohibition, it’s also time to leave behind the stigmas and stereotypes.

But this invokes the question of how, exactly, do we erase decades of purposeful stigmatization? Normalization is one of our best bets in doing this and something that you can do every day in what are, essentially, small and mundane ways.

While we may have outlined some of them below, this is just the tip of the iceberg for how you can change the way cannabis is viewed in your own life.

It might not change the world, but it could change the world around you. Beyond that, what more can you ask for?

What we talk about when we talk about cannabis

In the words of Don Draper, “If you don’t like what’s being said, change the conversation.” One of the easiest, and most important, ways we can destigmatize cannabis is to change what we talk about when we talk about cannabis.

We can do this by changing the language we use in regards to this plant. For example, instead of calling it “pot,” “weed,” or “marijuana,” just call it cannabis. In fact, marijuana was a term used as a way to stigmatize cannabis by associating it with Mexican-American immigrants in the 1930s, born out the Reefer Madness-era of propaganda.

Other ways you can be more proactive in your language is to use terms like “pre-roll” in lieu of “joint” and “flower” instead of “bud.”

Avoid stereotypes

It’s easy to let cannabis (and cannabis users) fall into its stereotypes, even if we’re just joking about it. This doesn’t help the cause and only reinforces negative connotations.

While it’s true that certain strains and terpenes make you hungry (munchies) or can create a sense of “couch lock,” which contributes to the overall idea of a lazy stereotype, you don’t have to deal with these side effects.

Cannabis has become so hyper-specified to whatever experience you want to have, it’s almost inexcusable for people to fall into the same stereotypical behavior as twenty, ten, even five years ago.

Cannabis can be used now to make you more productive, to help heal ailments, and even improve your diet.

“Just act normal, man.”

While the sage advice of “just act normal, man” may have been reserved for being a little too high in public places in high school, it’s actually pretty useful in the grand scheme of things.

You can be all talk, but if you really want to bring cannabis to the forefront of popular consciousness, why not just integrate it into your everyday life?

At your next backyard barbeque, put out a tray of pre-rolls or low-dosage edibles next to the adult drinks (make sure you label them so your friends know what they’re getting into).

That way cannabis is just a casual part of the evening and not something to be sequestered into someone’s bedroom, a practice full of secrecy and shame.

People are free to partake or not. Much like how a cooler of beers normalizes the presence (and consumption) of beer at a party, so too does a display of cannabis.

Be honest

Responsible cannabis use involves keeping it out of the hands of children, obviously. But if they ever asked about it, what would you say?

You could be honest and open about it.

Educate them on the plant, explaining its medical benefits for those with disabilities or going through therapy. But it’s imperative to talk about it in an appropriate way, making it clear that it’s safe for responsible adults to use from time to time.

Cannabis and parenting has become a new, major issue in the community as recreational legalization moves across the country. It’s important for active parents to learn how to have a dialogue with their children about this complex plant.

Vote!

Exercising your civic duty is a critical aspect of being an American, as well as a cannabis user.

Political activism is the only thing that has brought legalized usage to America and it’s essential for perpetuating that movement. If you want to to reap the benefits of cannabis in your state, do your part and vote in local elections.

But, in addition to voting, educating your fellow consumers and peers is just as important. To learn more about cannabis yourself, take a look at how cannabis can be used to prevent migraines or even ease joint pain with topicals.

The post Simple ways to destigmatize cannabis in your own life appeared first on Flowertown.

For Mikkel Borg Bjergsø, making delicious craft beer is a collaborative effort.

Bjergsø is the man behind Mikkeller, a rising microbrewery whose eclectic cans have been popping up all over the world. You may have seen the stylized cartoons on the shelves of your local liquor or grocery store.

Originally a physics teacher, the Danish brewer now travels to other microbreweries across the globe and uses their equipment to create something truly unique. Bjergsø’s beer has been met with rave reviews in the United States, and he has gone on to export his microbrews to LA, San Diego, and more.

Gypsies, tramps, thieves and… brewers?

After Mikkeller develops an exotic brew, he then exports the finished products to 40 different countries. He’s garnered a bevy of critical acclaim as one of the most innovative brewers in the international scene.

But Mikkeller’s success has been years in the making and before that, Bjergsø wasn’t exactly the most enlightened beer drinker. Like many of us, his early experiences with beer was drinking cheap beer in excess.

Bjergsø had a particular penchant for Miller High Life, which was considered exotic when it arrived in his native Denmark in the late ‘90s. Later, while studying to become a schoolteacher, Bjergsø discovered other foreign beers such as Chimay and Hoegarden.

As he began drinking quality beers, he had the revelation that he could save money by trying to create them himself. With the help of his long-time friend, Kristian Klarup Keller, they began experimenting with home brews.

They tested their brews on their local beer club and home brewing competitions, often winning blind taste tests. By 2006, their home-brewed beer became so popular that the pair founded Mikkeller.

Welcome to the big show

Their real breakthrough came later that year when they developed a stout made with french press coffee called Beer Geek Breakfast, which won an international competition. Mikkeller debuted at the Copenhagen Beer Festival with eight different offerings. The critical acclaim they gained from their was enough to score an international distribution deal.

Despite growing demand, Mikkeller never opened up an official space for their operations, and instead saved money by renting out equipment in established breweries. That in itself helped develop the company’s ethos, since collaborating with different brewers seems to be one of Bjergsø’s strong suits.

In the years that followed, Bjergsø continued to develop new beer recipes out of his home base in Denmark while using host facilities to brew. He primarily operates out of Belgian brewery De Proefbrouwerij, but also visits breweries in Denmark, Norway, the United Kingdom, and the United States.

In 2016, Mikkeller opened its first U.S. location in San Diego, setting up shop in a facility previously owned by AleSmith, whose owner Peter Zein allegedly once gave Bjergsø pointers on his stouts.

And, while Mikkeller may not have expanded his dynasty into the cannabis industry yet, hops are only a skip away from hemp. Those interested in both should check out how many brewers are starting to infuse the two for some delicious and refreshing treats.

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