You know you're a pothead when... - Hip Forums: "You Know You're a Pothead When...You think the song 'Truckin'' by the Grateful Dead should replace the national anthem.
Your music collection is worth more than your vehicle.
Your bong is taller than your dog.
It takes you more than 30 minutes to roll a joint.
You set your wedding date for 4/20.
You take off April 20th every year and treat it as a holiday.
You spent your last bit of money to score some herbs and don't have enough gas money to get home but you don't care.
You start every sentence with - uhhh!.
You intentionally roll seeds in your joints on independence day so you can hear the popping because you don't have money to buy fireworks.
You eat at Taco Bell more than 8 times a week.
You wear sunglasses at night, and see better.
You go to the corner store and the clerk automatically tosses a pack of rolling papers on the counter.
Your pot tray is fuller than your refrigerator.
Your bong gets washed more than your dishes.
You sell your car for gas money
You are the only tobacco smoker in the room and you look at the cigarette in the ashtray and ask, 'Is that my cigarette?'
You're eating something on your way home thinking about what you're gonna eat when you get home!
Every cylinderical object you see, turns into plans on a new smoking device....
Just to be religous, you observe 4:20 in every time zone.
Someone has ever come up to you on the street and said 'Hi' and you said 'Yep.'
You thought the ebola virus was a type of weed.
You think being stoned to death would be a damn good way to go out.
You have ever smoked pot before 8 o'clock in the morning.
You actually get these jokes and pass them on to other pothead friends"
Saturday, 27 February 2010
Friday, 26 February 2010
Thursday, 25 February 2010
Tuesday, 23 February 2010
UK420 > big budda cheese?
UK420 > big budda cheese?: "there was but it was deleted for being a commercial one that had merely reproduced Big Buddha's version of events taken from his site :
user posted image
The History of The Cheese by Big Buddha
The Cheese is a very unique plant, until now, available as clone form only, Originating, and still growing around the U.K and now, Holland, this 15 year old variety has been the leading dominant strain in the history of the underground British Indoor cannabis scene. I obtained this specimen three years ago, the person who gave this to me is a much respected person within the industry named Zorro, but I also did some more research and found out and spoke to some of the founders of the cheese and they told me about all about the cheese.
Background.
At around 88/89 these guys planted some skunk no1 and put the females outside, not knowing too much at the time they cloned off one particularly special plant which was named after by another mate �cheese� due to its all pervading stink.
Then around 90� the guys started to go to the free parties put on by the Exodus collective based in Luton, meeting up with other growers and was soon sharing stories as well as knowledge, this was how we teamed up to grow the cheese at HAZ manor, the collectives housing co-op in Luton, Exodus were taking a lead role in fighting prohibition at that time and the manor was a persecution free zone, the manor inspired loads of people to start growing and cheese cuttings were flying out of the door for a few years.!
(Source: cheesefarmer)
Unique.
The Cheese is the number one strain in the U.K. its distinctive, Old School taste is unique to the cannabis world , when you smell the Cheese you will be drawn in by an array of fruity, musky, hash /skunk undertones people who tasted the Cheese will always remember the smell, Very odorous
Grown indoors and outdoors this plant can finish in very respectable times, outdoors, expect a finish at the end of October/ start of Nov if planting outdoors please be wise with the planting spot because later on there will be a smell of terrific pot later on that season
Indoors, the cheese will finish between 7 to 9 weeks (although I have some �cash croppers� who grow hydroponically and will cut down every 6 weeks!). My preference, in Bio, Soil, the plant will be lovely and ripe within 50 up to 65days depending on personal preference, as long as the conditions are good. I must also recommend using charcoal filters on extraction fans especially in urban/ built up areas, that�s my smell warning! Don�t say we did not warn you!!
History about the Big Buddha
Now as you may know I have been writing articles for Weed world for a while now, As well as providing a few pictures of the Cheese, In the meantime, during the last two years I have also had the opportunity to find myself an excellent location somewhere in the southern Mediterranean regions of Spain. When I acquired a cheese cutting back in early 2002 I started a little side work on a cheese crossed with this excellent true landrace Afghani male in my collection the afghan seeds were given to me by an old smuggler friend who in the 80�s was responsible for bringing tonnes of afghan border hash to the UK, as well as the selected female Afghani which was a real big yielder with really tight internodes, as well as a rich, lovely deep fruity bouquet) the male had the same smell and had excellent tight branching the first cross was in later on that year 2002, there were some very varied results, but through selection , I backcrossed the best male with the original Cheese, This was all done in the U.K. aware of the current laws in the country and as well as a lot of friends/circles around me getting caught we then decided to move our own project over to some good friends in Spain so we took the Cheese and some crosses and drove them to our new location, this was back in 2003 At around the beginning of 2004 while in Spain we were fortunate to be at the right time right place to acquire a space large enough to really get to work, so immediately my crew and I went in, the result after studying and testing is the cheese backcrossed 5 times as well as adding extra hybrid vigour and yield through extensive selective breeding we realised we have a genetically enhanced modified version of the cheese
After the many appraisals from other peers in the cannabis industry I made the decision to finally produce seed and will be releasing the Big Buddha Cheese, it has taken me a while now to start up and at the same time making sure we test viability, stability and germination rates of my seeds.
Introducing Big Buddha seeds
With more than 35 years growing knowledge between my crew, and having travelled around the world collecting new genetics we have made the decision to start a seed company, Big Buddha seeds the first release will be the Big Buddha Cheese this specific strain is the pinnacle of cannabis breeding today, setting new standards and introducing a new line of genetic material to the world, the BBC takes 8 � 10 weeks to flower and is consistently a much better yield than the original cheese however flavour and taste is not lost at all , if there is any variants, you will not be disappointed by the flavour of the old skool, highly resinous, Afghan again another unique taste but the high is real special, we at Big Buddha Seeds believe that we are the next new generation of breeders and will be introducing new genetic lines to the cannabis world.
Peace and Love
Big Buddha
www.bigbuddhaseeds.com
BIG BUDDHA'S CHEESE FACTS
Strain type: Sativa/ Indica Hybrid
Parents: Afghani (male) X Cheese (female) x5
Growing Info: Indoors: Flowering time 7-9 weeks
Outdoors: End of Oct. start of Nov.
Sensory Experience: Very uplifting High, No Ceiling, Clear, Long-lasting.
Smell: unique, pungent, old Skool aroma
Taste: very appealing, fruity, fresh
Yield: Indoors: average of 250- 400g per square metre (with 600w dependant on grower, environment)
Outdoors: 200- 450g per plant end of October, beginning of November
About The Daddy..
The Afghani used in our breeding program was a true landrace afghani acquired by an older member of the crew
This person was responsible for bringing back tonnes of afghan border hash into the UK during the 80�s
In one of his shipments he had requested some seeds to be bought over, eventually, in one of the several consignments, this was granted when he found a leather pouch containing a good handful of seeds , after giving some out to various associates at that time, he ended up keeping a little amount in a photo film case , I myself have known this guy since I was 15 , but it wasn�t till around 2000 when I was given theses seeds to try out , I didn�t start them till I had enough room , around a year later, surprisingly, out of about 50 seeds 29 germinated, and out of these were a selected female and a highly admirable male, which just had the most vigour, out of all the Afghani�s, the reason why we kept this afghani male was because we knew that this would be true breeding stock, and more importantly, it was our own genetics, for years we were pushing out this afghan female, until it eventually was going around everywhere being called different names such as the kush, and also ,the kali, due to its pungent sweet fruity hash taste, highly desirable, this was going on until I acquired the cheese.
Potter
May 2 2005, 03:43 PM"
user posted image
The History of The Cheese by Big Buddha
The Cheese is a very unique plant, until now, available as clone form only, Originating, and still growing around the U.K and now, Holland, this 15 year old variety has been the leading dominant strain in the history of the underground British Indoor cannabis scene. I obtained this specimen three years ago, the person who gave this to me is a much respected person within the industry named Zorro, but I also did some more research and found out and spoke to some of the founders of the cheese and they told me about all about the cheese.
Background.
At around 88/89 these guys planted some skunk no1 and put the females outside, not knowing too much at the time they cloned off one particularly special plant which was named after by another mate �cheese� due to its all pervading stink.
Then around 90� the guys started to go to the free parties put on by the Exodus collective based in Luton, meeting up with other growers and was soon sharing stories as well as knowledge, this was how we teamed up to grow the cheese at HAZ manor, the collectives housing co-op in Luton, Exodus were taking a lead role in fighting prohibition at that time and the manor was a persecution free zone, the manor inspired loads of people to start growing and cheese cuttings were flying out of the door for a few years.!
(Source: cheesefarmer)
Unique.
The Cheese is the number one strain in the U.K. its distinctive, Old School taste is unique to the cannabis world , when you smell the Cheese you will be drawn in by an array of fruity, musky, hash /skunk undertones people who tasted the Cheese will always remember the smell, Very odorous
Grown indoors and outdoors this plant can finish in very respectable times, outdoors, expect a finish at the end of October/ start of Nov if planting outdoors please be wise with the planting spot because later on there will be a smell of terrific pot later on that season
Indoors, the cheese will finish between 7 to 9 weeks (although I have some �cash croppers� who grow hydroponically and will cut down every 6 weeks!). My preference, in Bio, Soil, the plant will be lovely and ripe within 50 up to 65days depending on personal preference, as long as the conditions are good. I must also recommend using charcoal filters on extraction fans especially in urban/ built up areas, that�s my smell warning! Don�t say we did not warn you!!
History about the Big Buddha
Now as you may know I have been writing articles for Weed world for a while now, As well as providing a few pictures of the Cheese, In the meantime, during the last two years I have also had the opportunity to find myself an excellent location somewhere in the southern Mediterranean regions of Spain. When I acquired a cheese cutting back in early 2002 I started a little side work on a cheese crossed with this excellent true landrace Afghani male in my collection the afghan seeds were given to me by an old smuggler friend who in the 80�s was responsible for bringing tonnes of afghan border hash to the UK, as well as the selected female Afghani which was a real big yielder with really tight internodes, as well as a rich, lovely deep fruity bouquet) the male had the same smell and had excellent tight branching the first cross was in later on that year 2002, there were some very varied results, but through selection , I backcrossed the best male with the original Cheese, This was all done in the U.K. aware of the current laws in the country and as well as a lot of friends/circles around me getting caught we then decided to move our own project over to some good friends in Spain so we took the Cheese and some crosses and drove them to our new location, this was back in 2003 At around the beginning of 2004 while in Spain we were fortunate to be at the right time right place to acquire a space large enough to really get to work, so immediately my crew and I went in, the result after studying and testing is the cheese backcrossed 5 times as well as adding extra hybrid vigour and yield through extensive selective breeding we realised we have a genetically enhanced modified version of the cheese
After the many appraisals from other peers in the cannabis industry I made the decision to finally produce seed and will be releasing the Big Buddha Cheese, it has taken me a while now to start up and at the same time making sure we test viability, stability and germination rates of my seeds.
Introducing Big Buddha seeds
With more than 35 years growing knowledge between my crew, and having travelled around the world collecting new genetics we have made the decision to start a seed company, Big Buddha seeds the first release will be the Big Buddha Cheese this specific strain is the pinnacle of cannabis breeding today, setting new standards and introducing a new line of genetic material to the world, the BBC takes 8 � 10 weeks to flower and is consistently a much better yield than the original cheese however flavour and taste is not lost at all , if there is any variants, you will not be disappointed by the flavour of the old skool, highly resinous, Afghan again another unique taste but the high is real special, we at Big Buddha Seeds believe that we are the next new generation of breeders and will be introducing new genetic lines to the cannabis world.
Peace and Love
Big Buddha
www.bigbuddhaseeds.com
BIG BUDDHA'S CHEESE FACTS
Strain type: Sativa/ Indica Hybrid
Parents: Afghani (male) X Cheese (female) x5
Growing Info: Indoors: Flowering time 7-9 weeks
Outdoors: End of Oct. start of Nov.
Sensory Experience: Very uplifting High, No Ceiling, Clear, Long-lasting.
Smell: unique, pungent, old Skool aroma
Taste: very appealing, fruity, fresh
Yield: Indoors: average of 250- 400g per square metre (with 600w dependant on grower, environment)
Outdoors: 200- 450g per plant end of October, beginning of November
About The Daddy..
The Afghani used in our breeding program was a true landrace afghani acquired by an older member of the crew
This person was responsible for bringing back tonnes of afghan border hash into the UK during the 80�s
In one of his shipments he had requested some seeds to be bought over, eventually, in one of the several consignments, this was granted when he found a leather pouch containing a good handful of seeds , after giving some out to various associates at that time, he ended up keeping a little amount in a photo film case , I myself have known this guy since I was 15 , but it wasn�t till around 2000 when I was given theses seeds to try out , I didn�t start them till I had enough room , around a year later, surprisingly, out of about 50 seeds 29 germinated, and out of these were a selected female and a highly admirable male, which just had the most vigour, out of all the Afghani�s, the reason why we kept this afghani male was because we knew that this would be true breeding stock, and more importantly, it was our own genetics, for years we were pushing out this afghan female, until it eventually was going around everywhere being called different names such as the kush, and also ,the kali, due to its pungent sweet fruity hash taste, highly desirable, this was going on until I acquired the cheese.
Potter
May 2 2005, 03:43 PM"
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