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SFV OG Kush ’88

OG Kush is a dynasty. And in that dynasty few are as beloved as the original ’88 cut of San Fernando Valley OG Kush, a more dank, peppery, indica-infused version of the classic OG.

OG Kush is a dynasty. And in that dynasty few are as beloved as the original ’88 cut of San Fernando Valley OG Kush, a more dank, peppery, indica-infused version of the classic OG. It all started with Chemdawg back in the day; a fabled strain of undisputed strength, that went West to California where growers are thought to have mixed it with a lemon Thai and a Hindu Kush to yield OG Kush. It took the West Coast by storm with its hybrid mix of lemon-pine-fuel smell, and its combination of uplifting and sedative qualities. In the Valley, one grower selected his best OG Kush plant from several hundred and crossbred it with a landrace Afghani #1, a pure indica hash plant. The resulting SFV OG ’88—available at Platinum Clouds in San Jose—is exceedingly smooth, mellow, complex and highly sought after. Treats stress and pain, patients report. We heart the ’80s.

Cordero Kush Platinum

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Dispensary Highlight

Top Shelf | Washington

Name:
Top Shelf
Medicinal

Address:
13724 Canyon Rd.
E., Puyallup, 98373

Phone: (541) 389-1043

Interviewed:
Top Shelf
Owners, Management and Staff

What’s
the story behind the name of your access point?
The whole thing behind the name
is we just wanted to have a place that lives up to its name and reputation of “Top
Shelf.” With my conditions, I have to consume clean medicine. It has to be
grown properly, flushed properly . . . the whole nine yards. If it isn’t, I can
have extreme allergic reactions to the nutrients and/or pesticides still left
in the flower. It’s just one of those things where I wanted to provide
consistent, quality, proper flowers for both myself and our patients.

Whatdoes your access point offer patients that they can’t find anywhere else?

Here at Top Shelf, we provide a down home, easy feel to the place. Our patient interactions are never
rushed, and all of our patients comment on how comfortable and relaxed they
feel at our shop. We even have male patients that come in and say “Ok, I’m
going to bring my girlfriend/spouse here now, I always go in and check out
these places first to make sure it’s safe. She’ll like this place, I’m bringing
her in.” We hope to offer educational classes/seminars for those who want to
learn more about cultivation, cooking with cannabis and more.

Howhas the cannabis industry changed since you’ve been here? Where would you like
to see it go?
I
would like to see us do more of something like Colorado where if you want to be
on the medical side you have to produce your own product. This would eliminate
a lot of the middle men out there, if you want to do this—and you need to know
what you’re doing (e.g. cultivation of cannabis). We would like to see mandatory
testing of all medicinal products on shelves, which is something we feel will
be mandatory soon anyway. We encourage all vendors to have their products
tested if they are going to be consumed by patients. We would also like to see
a fair market price on medical cannabis, and not see medical cannabis taxed out
of affordability for low income patients that need clean, safe and effective
medicine.

Whatis the most important thing you hope to accomplish in the industry?

Helping people; hoping
to make a positive impact in the lives of the patients that come to our access
point. Also trying to get patients off a lot of these pharmaceuticals that are
so toxic and damaging to our bodies with long term use. Creating natural
remedies daily, offering a safe, alternative pathway to healing for our patients.

OG Kush is a dynasty. And in that dynasty few are as beloved as the original ’88 cut of San Fernando Valley OG Kush, a more dank, peppery, indica-infused version of the classic OG.

Food Waste

Food Waste

In the EU, around 88 million tonnes of food waste are generated annually with associated costs estimated at 143 billion euros (FUSIONS, 2016).

Wasting food is not only an ethical and economic issue but it also depletes the environment of limited natural resources. By reducing food losses and waste to help achieve Sustainable Development Goals, we can also:

  • support the fight against climate change (food waste alone generates about 8% of Global Greenhouse Gas Emissions)
  • save nutritious food for redistribution to those in need, helping to eradicate hunger and malnutrition (some 33 million people in the EU cannot afford a quality meal every second day)
  • save money for farmers, companies and households.

All actors in the food chain have a role to play in preventing and reducing food waste, from those who produce and process foods (farmers, food manufacturers and processors) to those who make foods available for consumption (hospitality sector, retailers) and ultimately consumers themselves.

The central goal of EU food safety policy is to protect both human and animal health. We cannot compromise on these standards but, in co-operation with Member States and stakeholders, are looking for every opportunity to prevent food waste and strengthen sustainability of the food system.

This website provides information on EU actions to tackle food waste, a repository of good practices in food waste prevention, communications materials to help raise awareness and a food waste resources library.

Newsletter

The monthly newsletter of the EU Platform on Food Losses and Food Waste offers an overview of food loss and waste prevention initiatives taken by its members. Stay up to date with the latest news by subscribing here

Learn more about the EU’s work on food waste prevention by watching the video below:

Update: “Latest Eurostat data (2018) indicate that 33 million people cannot afford a quality meal (including meat, chicken, fish or vegetarian equivalent) every 2nd day, rather than 43 million as indicated in the video”.

Food Waste