Serious chefs are tinkering with the science of getting high, taking it into more rarefied culinary territory. To the extent permissible by law, of course.

As Matt Doherty wrapped up his cooking demonstration, a woman in the audience raised her hand to ask a question: How long would the cannabis-infused butter he had shown them how to make keep in the fridge?

“I’ve never had it go bad,” replied Doherty, the manager of a Capitol Hill hydroponic supply store. He paused. “It doesn’t last long in my house.”

The audience at the cannabis food festival “Blazed and Glazed” giggled a little too hard at the joke.

Click here to read the complete article

Maura Judkis ~ Washington Post ~

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