No disrespect to strains from previous decades, but there’s no comparison between the potency of early chronic and today’s sugar-dipped space nuggets. I’m not saying that’s always a good thing — nowadays strains can be too strong for a simple afternoon toke — but we’d be fools not to recognize the evolution of cannabis. That’s like saying LeBron James wouldn’t dominate the NBA in the ’90s. Save those stale takes for the Moose Lodge.
During our recent conversation with hash-maker extraordinaire Kennn Wall, he talked about the need for stronger, sturdier strains for worthwhile cannabis extraction. According to Wall, only 5 to 10 percent of strains on the market today have the quality and quantity of trichomes to make those stiff, terpy rosins and live concentrates that connoisseurs love. Some of his favorite strains that do? Papaya cuts, specifically from Oni Seed Co. So what did I buy during my next trip to the dispensary? Papaya Cake, a mix of Papaya and Wedding Cake, bred from Oni Seeds.