Archive for November 2019

Trichome Tribune -Cannabis-Infused Pumpkin Pie Fudge recipe, and the new types of Cannabis flowers!

Volume 1 | Issue 15 | 11-29-2019

Happy Black Friday! We will have dozens of items on sale all day long, so stop on in! If you can’t make it in today, no need to worry, we will also be running online sales for Small Business Saturday and Cyber Monday. Get everything you need to stuff the stockings on your list! If you like to give gifts made from your own heart, check out our Cannabis-infused Pumpkin Pie Fudge recipe!


Dec 8 | 8 am – 6 pm

Christmas Eve | 8 am – 4 pm

Christmas Day | Closed

New Years Eve | 8 am – 8 pm

New Years Day | 12 am – 11 pm

Cannabis-infused Pumpkin Pie Fudge

These pumpkin pie fudge bites are the perfect addition for your next holiday gathering. With a graham cracker crust and pecan topping it’s a sure to be a crowd pleaser. 

Type I, II, & III Flowers

Everyone is familiar with Indica, Sativa, and Hybrid classifications when it comes to cannabis flowers. However, with all the strains and combinations out there, these classifications are becoming a little outdated. With full-spectrum lab reports, we can now break each flower down with more accuracy. Here are descriptions of the three types of flowers. 

Type I – THC-dominant with a concentration of >0.3% and CBD content of <0.5%. These are the main types of flowers in the market today. 

Type II – a mixed ratio profile with CBD and THC in varying moderate concentrations, almost always presenting as CBD-forward. It offers less intoxication but more therapeutic benefits. It is not as available on the market today but is likely to take the lead in the future as people seek more balance within their consumption.

Type III – CBD-dominant with a low THC content that provides little to no intoxication. Often referred to as hemp, these fowers have less the .03% THC and are referred to as non-intoxicating.

Located just 1 Block from the Sodo Light Rail Station! Proudly serving the greater Seattle area including the SODO DistrictBeacon HillGeorgetown and Mount Baker.

Cannabis-Infused Pumpkin Pie Fudge


1 cup graham cracker crumbs

2 tablespoons brown sugar

1/4 teaspoon salt

4 tablespoons cannabis butter, melted


3 cups sugar
2/3 cup evaporated milk
3/4 cup cannabis butter, melted
1 cup pumpkin puree
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 cup white chocolate, chopped
1 cup marshmallow fluff
1 teaspoon vanilla extract 3/4 cup pecans


Line a 9″ baking dish with parchment paper.

Stir together graham crackers, brown sugar, salt, and four tablespoons cannabis butter until thoroughly combined. Press mixture firmly to the bottom of the parchment-lined dish. Set aside.

In a large saucepan, stir together evaporated milk and sugar over medium heat. Add in melted butter, pumpkin puree, corn syrup, vanilla, and pumpkin pie spice.

Bring to a rapid boil until temperature reaches 232 degrees. Remove from heat.

Stir in white chocolate and marshmallow fluff until thoroughly combined.

Pour into pan on top of the crust. Sprinkle with pecans. Let sit at room temperature for 2-3 hours. Cut into 1″ cubes. Garnish with cinnamon if desired. Enjoy!

Trichome Tribune – Hot Topics Flavored Vape Blowout Sale

Volume 1 | Issue 14 | 11-08-19

Cannabis City is Veteran owned!

Dr. James R. Lathrop is a Doctor of Nursing Practice, Entrepreneur, and US Army Veteran of Foreign War (Desert Shield / Desert Storm). Dr. James, opened Seattle’s first legal recreational cannabis shop on July 08, 2014, gaining worldwide media attention for Cannabis City in Seattle. Professionally he has been a nurse practitioner for over 20 years, and was the owner and clinical director of Advanced Holistic Health. Dr. James currently is attending a PhD program at the University of Washington with a research focus on cannabis therapeutics.

Canna Crab Microdosed Mushrooms Recipe

Our Canna Crab Microdosed Mushroom recipe is perfect for your next holiday gathering. It takes 3 to get a full dose, so it’s easy for everyone to create an ideal experience, just for them. They can also be made ahead of time and refrigerated or frozen until your next holiday bash.


20% off all Trail Blazin’ products!


Nightfire OG | Sativa | 1g | $12 -> $9.60
Nightfire OG | Sativa | 1/8 | $38 -> $30.40

1g Concentrates

Strawberry Cough Shatter | Sativa | $40 -> $32
9# Hammer Shatter | Indica | $40 -> $32
Northern Lights #5 Shatter | Indica | $40 -> $32

Pre-Rolls $20 -> $16

Nightfire OG 2.4g/4pk Pre-Roll | Sativa 
Cinex 2.4g/4pk BLACK Label Pre-Rolls | Sativa 
Dutch 47 2.4g/4pk Pre-Roll | Sativa 
Dutch-Grapefruit 2.4g/4pk Pre-Roll | Sativa
GG#4 2.4g/4pk Pre-Roll | Indica
9# Hammer 4-Pack Pre-Roll | 2.4g | Indica  
*while supplies last

20% off of all Wave Edible products!

Chocolate Chocolate Truffles | Hybrid | $12.00 -> $9.60
Milk Chocolate Happy Peanuts | 100mg | Hybrid | $24.00 -> $19.20
Monster Mint Cookie | 100mg | Hybrid | $24.00 -> $19.20
Sea Turtles | Hybrid | THC: 5 mg | $9.00 -> $7.20
Signature Salted Caramel | Hybrid | $7.00 ->$5.60
*while supplies last

Canna Crab Microdosed Mushrooms

Our Canna Crab Microdosed Mushroom recipe is perfect for your next holiday gathering. It takes 3 to get a full dose, so it’s easy for everyone to create an ideal experience, just for them. They can also be made ahead of time and refrigerated or frozen until your next holiday bash.


  • 24 Button Mushrooms, stems removed
  • 12 oz Crab Meat
  • 1/4 cup Canna-Butter (melted over low heat
  • 1/4 cup Shredded Parmesan
  • 1/2 cup Shredded Mozzarella
  • 4 Green Onions finely chopped
  • 1 Red Pepper finely chopped
  • 2 tsp Minced Garlic
  • 2 oz Cream Cheese
  • 1/2 cup Panko Bread Crumbs
  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 1/2 tsp Garlic Powder
  • 1 Tbsp Chopped Cilantro
  • Lemon Juice from 1 lemon

Preheat oven to 375.
Mix bread crumbs, salt, pepper, garlic powder, and cilantro in a large bowl.

Add in red pepper, minced garlic, and green onions and mix thoroughly.

Mix in mozzarella, parmesan, cream cheese, cannabutter, and crab meat and mix until combined. Squeeze the juice from 1/2 the lemon in and mix.

Fill mushroom caps with crab mix. Each mushroom should get roughly 1 1/2 – 2 tablespoons of crab mixture.

Bake for 20-25 minutes or until the tops begin to brown. Remove from the oven and let cool slightly. Serve with fresh lemon and enjoy!