Delta 8 THC Guide

Delta 8 THC products are a new introduction in the world of natural herbal medicine. The most common of the offerings, Delta 8, is taken from marijuana plants and has a sedative effect. The plant is also said to act as a natural sedative for those who are highly stressed or who have issues sleeping. If you're looking for a product that can help you relax, be more alert, or just feel good, then Delta might be for you. Read on to find out more about this new addition to the market, and why it could be a real answer for those who are looking for a better way to deal with chronic pain.

The delta 8 thc products come in two forms - as a pill and as a gummy bear. The difference between the two is that the gummy bear version can be eaten, while the pill needs to be taken with water. The Delta 8 THC gummy bears are quite small, which makes them easy to take, and they're also high-quality. They have high levels of THC and therefore don't have many side effects for those who are sensitive to other pharmaceutical medications. People who are interested in trying the new Delta product should pick up a few doses and give it a try.

The Delta 8 thc products work very well in most people, although there are those who aren't comfortable taking them with food. If you pick up a bottle of the gummy bears, however, you won't have to worry about this issue. The low potency makes it easy to consume, and it's a great way to enjoy the taste of the Delta product without having to worry about mixing it with something that you're not going to like. These products are currently being offered online at a discount, so it should only take a few clicks to find a website where you can get the best selection of delta8 thc. Once you do find a website that has what you're looking for, make sure that you read through all of the products that are available before making your final purchase.

Best Delta 8 Products

  1. * Area 52's delta 8 products are the best ones for sale on the market today. There is a reason the company has the best selling delta 8 carts in the United States.
  2. * LAWeekly's post is a guide to finding delta 8 near me for consumers in a rush trying to get products in less than one business day. The vendors listed here offer overnight and priority shipping options.
  3. * LAWeekly also wrote about their list of the best companies that sell delta 8 THC. See if your favorite brand was praised or has any cons that you should be aware of, such as pesticides and inaccurate terpene labeling.
  4. * In order to find the best delta 8 products you will have to buy a few brands and see which gummies and tinctures you like best. For a shortlist of the best companies, read company reviews and watch brand critic videos.

Delta 8 THC Gummies

  1. * With the number of low quality brands out there, it can be hard tof ind the best Delta 8 THC Gummies. Always go with brands that provide transparency through lab tests and offer a refund guarantee so you can get high risk free.
  2. * Find a list of the strongest delta 8 THC gummies for sale today. The brands include extremely potent delta 8 products with CBN, CBD, CBG, and THCV as well.
  3. * Before you buy delta 8 gummies visit HeraldNet's guide on finding the best delta 8 gummies to buy in 2021. The list features how to avoid shady companies that sell black market distillate with harsh chemicals and harmful byproducts following extraction.
  4. * Look nowhere else than the roundup of Seattle Weekly's best delta 8 gummies. Featured brands include Everest, Area 52, 3Chi, and Diamond CBD.

Delta 8 Carts

  1. * The the best delta 8 carts are Area 52, Finest Labs, and Delta Effex. Stick to brands with full panel lab tests so you know that the CBD to delta 8 THC conversion process left no harsh chemicals or residues behind in your vape cart.
  2. * SFExaminer's critique of the best delta 8 carts calls out shady brands often found in gas stations, head shops, and smoke shops around the country. This includes Cake and Canna Clear who don't have proper licensing and lab tests required by the state of California.
  3. * Seattle Weekly made their own list of the commpanies think they make the best delta 8 THC carts. They tell first time consumers to be on the lookout for cheap distillate and brands that contain more than the 0.3% D9 THC limit.
  4. * Herald Net also looked at their favorite delta 8 carts. Their post includes resources from professional vapers and hardware manufacturers so you can store your carts safely to avoid leaking delta 8 vape carts.

CBD for Dogs

What to give a dog in pain - Modern Dog Magazine original article. According to CFAH, the best CBD oil for dogs with arthritis and best CBD dog treats are natural products that contain hemp extract and boswelia for a calming and inflammation reducing effect. From egg sandwiches to burgers: Chef Alvin Cailan returns to LA with new meat shop, releases first cookbook on upbringing as an American-born Filipino —

From egg sandwiches to burgers: Chef Alvin Cailan returns to LA with new meat shop, releases first cookbook on upbringing as an American-born Filipino

Alvin Cailan at Amboy Quality Meats & Delicious Burgers in Chinatown, Los Angeles | Photo courtesy of Alvin Cailan

LAST December, Alvin Cailan put a down payment on the former Chego spot inside Far East Plaza in Los Angeles’ Chinatown without the immediacy, or a defined concept, to occupy it.

One possibility was a 12-seat steakhouse offshoot of his “Amboy” project — based on his childhood nickname referring to an American-born Filipino — with select cuts of meat paired with Filipino-inspired side dishes.

Cailan, the chef behind breakfast sandwich empire Eggslut, had been living in New York for nearly four years, running his first full-service eatery called The Usual at the Nolitan Hotel, while traveling across the country in search of the perfect hamburger as documented in First We Feast’s “The Burger Show,” a digital series on YouTube and Hulu.

“The plan was always to be bicoastal, having a presence in New York and LA,” Cailan told the Asian Journal in a recent interview.

Then, the pandemic hit, prompting the closure of his 125-seat restaurant that was built on the premise of “American comfort food cooked by the children of immigrants” and that had garnered glowing reviews, especially for its fried chicken, in magazines like The New Yorkerand  Vogue.

The move back to LA became a chance to test out another idea relating to the “Amboy” brand that would make sense under the safer at home order. What he brought home were lessons from New York on how to pare down operations, a stark contrast from his previous projects.

“As a chef, I realized I am more of a small batch guy who likes to have control over every dish that comes out and the prep involved,” Cailan said.

His footing in Chinatown’s Far East Plaza spans back to 2015 when he juggled running Ramen Champ on the second floor as Eggslut continued to attract buzzing lines at Grand Central Market a mile away.

A year later, he occupied a space on the ground floor for Unit 120, an incubator that housed pop-ups for fellow Fil-Am chefs like Isa Fabro’s IsaMADE and the Valencia brothers’ LASA, while operating Amboy as a takeout window for Filipino dishes and barbecue. (LASA permanently took over the space in 2017 when Cailan moved east.)

Despite LA’s closure of indoor dining and warnings of a looming meat shortage nationwide, Amboy Quality Meats and Delicious Burgers opened up in the plaza this past May as a “micro-steak boutique” reminiscent of the butchers and delis Cailan frequented in his adopted city.

“It’s the way of life back east to talk to someone who is knowledgeable about fish, cheese, bread or meat,” Cailan said, noting that LA’s Chinatown has several poultry shops, but limited options for raw meat.

The butcher shop features 4 types of burgers | Photo courtesy of Alvin Cailan

The shop, operating from Wednesday to Sunday, features meat sourced from smaller producers Cailan has forged relationships with over the years. The options range from the signature Amboy filet cut from the short loin ($11 per person) to a Brazilian-style picanha steak ($20/pp). There are also other items for purchase like a half dozen organic brown eggs or bottled dry rubs.

“We’re not like a full-scale whole animal butchery but we do carve out meat and we pull the best steaks that we can out of that…Being able to explain where the meat comes from and how to cook it is something you can’t get much of in Los Angeles,” Cailan said.

With his digital show and past pop-ups devoted to burgers, it was a seamless play to have variations of a grilled patty, cheese and toasted bun on the menu.

Bearing distinct “regional influences,” the four choices range from the no-frills Ordinaire ($8) to the DH Burger ($17) that packs a 10-ounce dry-aged beef blend, caramelized onions, provolone cheese, garlic confit mayo and burger pickles in between a toasted custom bun. Two types of bundles are available for those who want to cook and assemble burgers at home.

“We have a great selection of burgers for really any type of mood. That, I learned by eating at some of the best and longest-running burger places across the country. You can’t really just survive off of one kind of burger. You have to be flexible and cater to everyone and not just a trend,” Cailan mused.

On cultivating an Amboy

In reaching his level of celebrity, a cookbook was bound to be an imminent milestone in Cailan’s career. A deal was inked back in 2016 with the basis of “modern” Filipino recipes and his involvement in the national push for the cuisine’s visibility.

“AMBOY: Recipes from the Filipino-American Dream,” Cailan’s first cookbook is set to be released on August 25.

However, leaving LA and starting to outline a structure led to a self-reflection on how he came to this point, as a child of immigrants from the Philippines, taking that leap to attend the Oregon Culinary Institute and subsequently having to cut his teeth at various fine dining establishments.

“I wanted to talk about what I wanted to talk about, which was being a brown kid from a neighborhood where no one really makes something of themselves because the education system wasn’t funded properly,” Cailan said of growing up in Pico Rivera. “There are struggles in creating your own path to success that’s not traditional and the flavors and recipes that got me through those times.”

The final iteration is “AMBOY: Recipes from the Filipino-American Dream,” with co-author Alexandra Cuerdo, set to be released on August 25 by Houghton Mifflin Harcourt.

Cuerdo met Cailan at a 2015 NextDayBetter event themed around the burgeoning, next-generation Filipino food scene in LA. After the chef’s keynote speech, she privately pitched him the idea of a Filipino food documentary, which would later become “ULAM: Main Dish,” released in 2018.

“When Alvin came to me with the book, it was a slam dunk. After working with [him] on ULAM for five years, I have deep respect for him as a chef and creative. So I wanted to do it right,” Cuerdo told the Asian Journal. “Through the telling of Alvin’s unique story, I hope I can add another narrative to our history — a voice that is unapologetic and unafraid, that proudly celebrates our culture, and that paints a picture for the bright future of Filipino cooking around the world.”

Filmmaker and writer Alexandra Cuerdo (center) developed a friendship with Cailan (2nd row, center) while filming her food documentary “ULAM: Main Dish” and the two worked together to write the forthcoming cookbook. In the photo, they are joined by (L-R) Rey Cuerdo, John Floresca, Angela Gomez, Johneric Concordia, Christine Araquel-Concordia, and Chase and Steff Valencia. | Photo courtesy of Alexandra Cuerdo/ULAM

The 13 chapters tread between an autobiography and cookbook as anecdotes give a sense of how the recipes appeared in Cailan’s life, whether they were learned from his parents and lola  to those creations served at his restaurants.

“It’s a culmination of what it means to be an Amboy — being Filipino and cooking modern or new American cuisine and really making a career out of it but always having the Philippines in mind and heart,” he said.

Early on in the preface, however, the authors caution that readers expecting the secret recipe behind the Instagram-worthy egg sandwiches will be “extremely disappointed.”

“But this is not a story about a shiny, subway-tiled egg restaurant and its campaign to be America’s next major food chain,” Cailan writes. (Though he rarely speaks now about the expansion of Eggslut, it’s worth noting that the sandwich shop has four locations in the LA area and one in Las Vegas, and has expanded internationally to London, Seoul, Tokyo and Kuwait.)

The elements of creating the perfect pan de sal sandwich. | Excerpted from AMBOY: Recipes from the Filipino-American Dream © 2020 by Alvin Cailan. Photography © 2020 by Wyatt Conlon. Reproduced by permission of Houghton Mifflin Harcourt.

A later chapter covers the company’s origins and then the subsequent accolades and fame it summoned, such as Cailan being named LA’s Rising Star Concept Chef in 2014 and the celebrities who became frequent customers. One familiar recipe is for “The Slut” — a coddled egg on top of a smooth potato purée, poached in a glass jar and served with toasted bread — a dish that Calian said “changed [his] life” after food critic Ruth Reichl wrote that it was “the most decadent breakfast,” forever charting the course of his food truck and later the first brick-and-mortar location.

The rawness unearths during the Q&As between Cailan and Cuerdo, based on a month of interviews that felt “like therapy,” they said. One particular angle never captured in the buzzy headlines or “best of” lists were the long hours put in and the relationships fractured while building Eggslut.

“We went deep. Old wounds, old fears, how to handle success, how to handle heartbreak. I asked about it all. Alvin was an open book. After that intense process, something clicked. The book wasn’t ‘The Eggslut Cookbook’ or even the Alvin Cailan story. It was something greater,” Cuerdo described, adding that she suggested the book’s final title to place the story into the context of “the eyes of a Filipino American intimate with sacrifice and struggle.”

Despite Cailan’s training in fine dining, the cookbook promises to be accessible for any level of cook. “Anyone could cook through this book. You don’t have to be a chef. Nothing is too crazy,” he said. One caveat is that there are instructions on how to build a fire pit to roast a  lechon  for a backyard party.

Bibingka (Coconut-Rice Cake) | Excerpted from AMBOY: Recipes from the Filipino-American Dream © 2020 by Alvin Cailan. Photography © 2020 by Wyatt Conlon. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

What will resonate with many Fil-Ams, or even children of other immigrant groups, is having to scrape together a meal based on available ingredients as their parents worked. The ingenuity of this amboy left with pan de sal, canned meats, Costco-sized frozen dishes and American condiments comes out in the formula of building the “ultimate pan de sal sandwich; in the cheeseburger lumpia  based on memories of sneaking in Kraft Singles as  lola rolled the wrappers; or while watching his family caretaker “Auntie Cita” make bibingka  (coconut rice cake) with Philadelphia Cream Cheese.

Cheeseburger Lumpia | Excerpted from AMBOY: Recipes from the Filipino-American Dream © 2020 by Alvin Cailan. Photography © 2020 by Wyatt Conlon. Reproduced by permission of Houghton Mifflin Harcourt.

“When I show other first-generation Filipino Americans [these creations], they all relate to them. They have done some things similar and I think that this is a cool angle because you don’t read that in the Filipino books before me,” Cailan said.

What Amboy will look like once indoor service and larger gatherings resume is something to anticipate. For now, it’s bringing the experience home to quarantine chefs, whether through the cookbook recipes or weekly meat supply, or amplifying fellow Fil-Am restaurants nearby.

“There are plenty of options to support local restaurants, but there’s something different when you’re actually supporting your own kababayan, the Filipino Americans who own restaurants,” Cailan said. “If you make that your priority like you would ordering tacos, then I think we’ll be able to at least weather this storm. Just keep us a part of the conversation and don’t forget we exist.”

Amboy Quality Meats & Delicious Burgers is located at 727 N. Broadway No. 117 in LA’s Chinatown. “Amboy: Recipes from the Filipino-American Dream” (August 25) is available for pre-order at nowservingla.com.

Christina M. Oriel

Christina M. Oriel is the Managing Editor of the Asian Journal. You can reach her at christina@asianjournalinc.com.

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