The World of Cannabis Concentrates


(A picture of BHO “shatter”)

In the constantly changing cannabis market, often it is difficult to keep up with new trends and changes in how the plant can be consumed. One cannabis niche that has existed for many years yet does not receive a lot of positive attention is concentrates. Most people think of Butane Hash Oil and how every few weeks we see a news story about some young people blowing up their rental home trying to make this stuff. But the reality is, when the proper scientific techniques and equipment are used, there is very little potential for the dangerous explosions the media likes to highlight. In fact concentrates are responsible for the cleanest and most efficient delivery of high does of THC to those with true medical needs.

So let’s discuss what we mean when we say concentrates. By concentrates I mean the extracted and compressed resins or essential oils of cannabis used for consumption by smoking or eating. Many of you may have heard of Butane Hash Oil, CO2 Oil, or at least traditional water hash. All three of these are considered “concentrates” by cannabis industry standards. As mentioned previously, these products are used variously in the …read more

Source:: Boulder:

Faces of Boulder-Pic of the Day!


“If Boulder were an animal, it would have to be something smart but really silly. Like a baboon.”

Meet Jess Ray, an Integrated Physiology graduate from CU. She grew up in Aurora, Colorado, but has been in Boulder since starting school four years ago.

She says that her favorite place on campus is right outside of the physics building. “In the Narnia books, there is a place called Wood Between the Worlds. Being in that patch of trees on campus takes me there.”

I think we can all agree that the CU campus is in a beautiful world all of its own!

…read more

Source:: Boulder:

21st Century Slavery – Breaking the Chains

breaking chains

Call me a trouble-maker. Call me a non-conformist. Call me an entrepreneur. Call me right, or call me wrong. Just don’t call me accepting of the arbitrary definition and schedule of “work”.

I think many people misinterpret the difference between “work” and “adding value”. The definition of work should be “Creating and adding value to somebody, somewhere”. Why does this have to be confined to such a rigid and miserable 9-5 schedule? Why does it have to be the bane of most people’s existence? Why can’t work become more a fluid concept integrating all of our passions – personal and professional? The answer is that it can. But will it? Well, it already is by a lot of people. Some people are too mentally lazy to really “work” to figure out what their passions are. Some people are afraid to take a risk – unsure if they can recover from an apparent failure. Is it not riskier to guarantee that your whole life will be miserable by doing something you hate for the most energized hours of your week and the most energized years of your life?

I am taking a stand today. I am saying that “work” is no longer a …read more

Source:: Boulder:

Big Beards, and Even Bigger Beers : Groẞen Bart Brewery

Grossen Bart Brewery Longmont

I remember the day in high school, all those years ago, when my German teacher, Frau Sussak, expressed to me the virtues of learning German. Like any student who somehow gets caught up in Deutsch, rather than a perhaps more functional language like Spanish, I started to question whether learning German was actually worth my time, being in, you know, America. Around my junior year, I decided to express these concerns to my teacher, a kindly woman who had been in the industry of teaching kids western Europe’s most distinctive (and perhaps, most made fun of) language for some thirty years. As if she had heard this song and dance before, Frau began into her speech about the value of a German language education. “Hans-Sebastian,” she began sweetly (Hans-Sebastian being the most-German name I could think of to call myself in the class), “when you become fluent in German, you’ll be able to converse with all the great architects, engineers, musicians, and thinkers from all over Europe!” I mean, I guess. Although (and this might sound a bit ethnocentric of me), I’m sure if I needed to communicate with the great thinkers of Europe, we could all get by with …read more

Source:: Boulder:

Alone, Tired And Behind Enemy Lines In ’71

The year 1971 started off badly for the Northern Ireland city of Belfast, when the Irish Republican Army tarred and feathered several men. 3 riots broke out later that month in various neighborhoods in the city. In February, a British soldier had been killed by the IRA and two civilians were killed by British troops. That’s just the beginning of the year, and things would get far worse.

French director Yann Demange’s first film, ’71, is set at Ground Zero of the Irish Troubles. It’s a film that’s incredibly self-assured and extremely impressive. It’s also a film that never takes sides. It remains impassive, never surrendering to the cheap bloodlust found in a lesser film like American Sniper.

Private Gary Hook (Jack O’Connell) is in a training regiment with the British Army. A mostly green recruit, his regiment is sent to Belfast to assist Army units trying to maintain control within the turmoil. They arrive at a broken down street and act as crowd control while other British soldiers perform a raid on a home. During the raid, we can hear cries and shouts ring from inside. So can the locals, and they slowly gather, their anger growing. The crowd inexorably surrounds …read more

Source:: Boulder:

Faces of Boulder-Pic of the Day!


To Chunu Shrestha, Boulder is a lot like home.

“The mountains here are similar to Nepal, and the people are so nice!”

Shrestha came to Boulder in 2003. She works at Yeti Arts and Crafts, a 13 year old company here in Boulder. Her eyes light up when she talks about her two sons and the Boulder atmosphere. Shrestha is also a huge Buff fan!

“It’s a good place. I like the students here,” she says.

…read more

Source:: Boulder:

Quick Tip: Reviving Winter Hair

April square

Well, hello, Springtime. Aren’t you a saucy minx. One day we’re sunshine and blossoms, the next we’re a harsh harsh wench hell bent on freezing anything that dared to show it’s pretty floral face.

I may or may not be quite bitter about the spat of snow we had this week.

Are you kidding me with this, April?


In the words of Cher Horowitz, it’s “a full on Monet.” Sure, from far away it’s beautiful, but up close and personal it’s a big ole mess. I’m not a fan of winter in general. Sure there are lots of “activities” and “fun” and “major heart warming holidays,” but I’d much rather read a book on a porch with a comfortably warm breeze idly ruffling by.

Far superior, yes?

In that scenario I imagine the wind flirting with the effortless waves of gorgeous hair I have flowing down from beneath a floppy hat. And by scenario I really mean fantasy.

Right now all I have on my head is dry, brittle hair that is performing its best Punxsutawney Phil impersonation… “Is it time? Can I come out?”

Dry Hair Stock Photo

Winter is a time for piling hair under hats …read more

Source:: Boulder:

Faces of Boulder-Pic of the Day!


“Everybody look at me!”

If you have been to Boulder and visited the Pearl Street Mall, I’m sure you have heard this line before. And you have probably heard it coming out of a 20-by-20-glass box. Well, this is the voice of street performer, IBashi-I.

IBashi-I has been performing on Pearl Street for almost 25 years. He came to Boulder from the Caribbean.

“It’s my second home,” IBashi-I says, “I’ve traveled to a lot of places, but Boulder is more attractive than anywhere I’ve been. You come once, you come again!”

“This place is contagious,” he says.

Contagious—just like him. Watching IBashi-I’s yoga, body contortion and balance show, mixed with his fantastic personality and humor will leave you smiling for the rest of the day.

“This is what I do,” he says. And those who watch his performance can see that he loves every second of it!

…read more

Source:: Boulder:

Community Hour!

the kitchen sign

The Kitchen is a business that has been slowly growing over the past decade. Just in Boulder, we have The Kitchen, The Kitchen Next Door, and The Kitchen Upstairs. There are also restaurants in Denver, Fort Collins, and even one as far as Chicago. This sprawl is well-noted due to both its outstanding food and the philosophy on which The Kitchen is founded. The founders, Kimbal Musk, Jen Lewin, and Hugo Matheson, opened the original ‘world-class neighborhood restaurant’ in 2004 with the desire to create a space that would help to bring the community together. Not only does it help to bring the community together through serving food, but the restaurant also works closely with like-minded farmers, ranchers and purveyors in an effort to pursue sustainability.

The Kitchen is tagged as a community bistro that is located in downtown Boulder. Just next door (as the name implies) is The Kitchen Next Door, a more casual community pub. And above The Kitchen is Upstairs, a cocktail lounge. All three of these restaurants share the name ‘Community Hour’ for their happy hour, however each one is unique and worth visiting.



The Kitchen’s Community Hour is from …read more

Source:: Boulder:

Buffaloes As Seen Through Social Media

The use of social media has increased dramatically over the last decade. Our use of smartphones has allowed for mobile marketing and advertising, application creation and innovation, and, on a more individual level, sharing, connecting and expressing. The mobile universe has come to mean community – a worldwide community yes, but also the opportunity for smaller – and a more specific – community. Popular apps such as Twitter, Facebook and Instagram have allowed CU students to join in on the web of inter-connectivity in the CU community.

On Facebook every class has their own Facebook group, making it easy for students to join in on the various conversations happening between fellow classmates. Articles, ideas, questions and more are all shared on these pages. Another Buff page is CU Jobs & Internships, in which students to post opportunities involving job and volunteer opportunities.

A post on the FB page, “Jobs & Internships”.

Twitter – CU Boulder itself has its own account (and it’s own hashtag) allowing student to join in the conversation and connect with those who are contributing to the CU community. Alongside @CUBoulder, the CU basketball team, Chip the mascot and Buffalo alumni have their own accounts too. (@Chipthebuffalo, @CUBoulderalumni, @CUBuffsMBB).

Instagram …read more

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