On Washington State’s Olympic Peninsula, across the Puget Sound and the lights of Seattle, sits the small agricultural town of Chimicum. The quiet, hard-working community has relied on farming for generations. TreeHawk Farms is keeping with that tradition, but also giving new life to a once sleepy dairy farm nestled between the evergreen trees. What’s growing there now is opportunity and a symbol of the American Dream.
TreeHawk Farms owner Jason Olsen is continuing the legacy his family has built over many generations, only now instead of milk cows, his farm is producing beautiful small-batch cannabis. TreeHawk’s multidimensional approach to growing cannabis ensures that they’re able to sustain a small family farm year-round through a mix of small-batch indoor, full-term outdoor in the summer, and flower throughout the year in an automated greenhouse.
Besides maintaining and advancing the family farming traditions, TreeHawk is taking advantage of another opportunity that leans on the legacy of previous generations. Through traditional hashmaking techniques, Treehawk is bringing complex, full-spectrum, full melt hash and solventless hash oil (SHO) to Western Washington.
Recently, Jason invited me out to the farm to see firsthand how they are making the hash and to dab some of their finest. I brought photographer Grant Hindsley with me to capture some of the action, and Jason sat down with me to discuss how his team is building off the traditions of hashmaking icon Frenchy Cannoli to create their own vision of full-spectrum hash, and how to introduce this rich medicine to the latest generation of dabbers and concentrate enthusiasts.