Cooking with cannabis – a new culinary high?
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January 12, 2017

Cooking with cannabis – a new culinary high?

Jonathan Gold, the esteemed Los Angeles Times food critic, attended a dinner party last year where fresh marijuana was used in each of the courses to match traditional Chinese herbs (Gold left “unbuzzed but smiling”), and GQ despatched writer Jesse Pearson to sample a weed tasting menu at Roberta’s 12-seater Blanca dining room in Brooklyn. Pearson had lamented a general lack of ingenuity in adapting cannabis for a burgeoning culinary scene: “We’re a nation that obsesses over food and chefs as much as we secretly obsess over drugs, but to judge by the sad trifles on display at legal weed dispensaries, the evolution of the pot snack stalled back when Janis Joplin was still alive.”

 

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