Skip to Content
Encino

THE NUG REPORT ~ Late ’08 OGz

by Encino Man

Banana OG ~ This light green and orange, yellow-dusted bud smells of sweet flowers and bananas, with an exhale nearing as sweet (I want to try it again now that I'm not using butane lighters on my bowls).  The bud is sticky and crisp, and like all of these, are absolutely saturated in magical crystals.  Smoking gave me a loose body high, with a nice melty head buzz. OG, though stuck with the kush name, is mostly sativa, keeping things upbeat, the cross of the banana makes it sappy and devastatingly foggy to the frontal lobe after 3 large bingers. Still, I marched on...

Fire OG ~ My favorite of these OGs. Has that exotic Kush smell of rose and pine sol, with chocolate tones. This batch was fluffy and beautifully unkempt. Flames of of red and orange coil leap from the light green bud. So sticky it hurt, well not really. Deep, dank on the inhale, with a smooth tasty exhale that lingered in a musty, pleasant aftertaste. I puffed on this steadily for a week and never grew tolerant of the feeling that I was leaving tracers wherever I went, with a heavy head high that stuck for hours.

Super OG ~ Holy shit, the smells coming from a jar of this sticky, dark green nug brings about a 40 Thieves spice market of aroma. Rose, methyolyptus, soapy citrus, tar, incense, pine resin, fertilizer, and mint.  It is pungent, herbal, and delicious in every way. The kush smell makes you feel like an emperor on a flying carpet, in pointy shows and a jeweled turban. That's before you smoke it. A taste of toasted marshmellow, perfume, and nag champa awaits, leaving the mouth feeling very clean. My head goes all abuzz on this sweet, mossy exhale of sweet dankness, and subconcious seemed to forn an instant bridge to concious mind at warp speed. Everything felt silky and sweet.

God's Gift ~ This isn't an OG, but it is a hard-hitting hybrid with heavy indica effects. This herb is such a strange medley of gorgeous greens, it looks like something grown off of Swamp Thing. It is an incongruent tangle of mossy, flourescent orange hairs with yellow and jade greens. On closer look, I broke this frosty-as-fuck nug open and found purple roots(!) and the bud itself seemed formed of crystal hairs. What a strange mutant, God-given bud. The herb has that onion smell, like when you drive past that curvy bend of Camarillo once a year. The toking itself had a weird, mossy aftertaste, further evidence of the Swamp Thing's meddling. Each toke and BLAAAAAAAAAAARNG! It's a headringer folks. Deeply sedating and strong dakka.

Stay in touch

Sign up for our free newsletter

More Stories

We Spoke With a Mother Detained In the Glass House Raids, One Year Later

"There are times in the middle of the night when I wake up thinking I’m back in that same place, because it's terrifying," the Glass House Farms worker and mother tells L.A. TACO, one year after the raids.

After 34 Years, Hollywood’s Iconic Cactus Taquería #1 Is Being Forced to Close This Sunday

You have two days left to eat at the taquería that survived a drive-by in the 90s and is beloved by Brad Pitt and Johnny Knoxville. We sat down with the owners to go down memory lane with them and remember when Bourdain stopped by to try his favorite lengua tacos.

July 10, 2026

Public Outcry Sparks Over California City Officials’ Approvals of Immigration Detention Center

California City Chair David Brottlund told one attendee to “shut their mouth.” He issued warnings throughout the meeting that he could have individuals removed from the chambers.

Raised On Highland Park’s Legendary Mariscos Truck, This Street Omelet Chef Is Striving For His Dream Restaurant

Phillip Cejudo grew up serving tostadas at El Mar Azul, and currently oversees his own Venice breakfast street stand by a truck he calls home. His hope is to open Rosie's Canteen in a vintage Airstream and bring wholesome food back to the community that raised him.

July 8, 2026

The Best New Breakfast Sandwich in L.A. Is Hiding In La Mirada

At the center of it all? An all-beef longanisa patty, made entirely from scratch by Filipino-American chef Anthony Evan.

July 7, 2026