Customers must hold a medicinal cannabis card to enter and to purchase any food, which is not intended to be eaten on site.

A large stainless steel table stands in the middle of a brightly lit room with dry ingredients on metal shelving along one wall.

Three people in black chef coats work attentively, shuttling sheet trays in and out of double-decker commercial ovens and dicing ingredients on plastic cutting boards.

One stands, head down, in front of a refrigerated sandwich prep table, assembling a plate of food using ingredients stored neatly in clear plastic containers. 

Click here to read the complete article

Lauren Saria ~ Arizona Republic ~

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