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Five Classic French Dishes You Can Infuse with a Cannabis Tincture - Cannabis News
Getting high with haute cuisine.
Here’s Why Millennials Are Choosing Cannabis Over Alcohol - Cannabis News
“For the first time, trends in alcohol and marijuana use are substantially diverging, suggesting that the historical relationship between these two drugs may be changing.”
Cooking with cannabis growing in popularity as users seek more than just a sugar high - Cannabis News
Long considered a closeted activity, cooking with cannabis isn’t just for the super stoner anymore.
In the coming years, California is going to give cannabis a label that tells its story: how it was grown and where it comes from.
There are two flights of stairs curling around the head-turning glass bong, all 24 feet of it. There also will be an elevator to ferry people from the ground floor — where the pipe’s 100-gallon reservoir sits — to the mouthpiece high above.
When it comes to cannabis, having leftover stems is just part of the package. Here’s how to use them.
Here’s a bold prediction: in five to ten years, everyone will be using hash like a seasoning, sprinkling half-grams of full-melt into soups and stews, adding un-pressed cannabis trichomes to smoothies, sauces, and desserts … the sky’s the limit.
Now that chefs are exploring how weed might go together with their food, some are working out pairing sequences based not on how the different marijuana strains taste, but the effect they’ll likely have on their guests.
As states continue to legalize, cannabis-based edibles and spa treatments are ready and waiting for you on your next visit to a luxury hotel or resort.
Leave it to California to combine high-end cuisine with the kind of ingredients that might actually get you high.
We gathered a list of ten people combining food and cannabis in creative ways that are heavy on quality ingredients and technique. These people have scads of knowledge to drop.
When your friend says they’re coming over with some “dank” weed, they’re immediately setting the expectations high.
“I think legalization has made functional glass art more appealing to the masses. The donuts seem to cross many demographics, because you can now purchase an intricate piece of art without worries of it getting taken by the police.”
Like a wine sommelier, a good ganja somm knows how to pair customers and cannabis products.
Fashion-forward weed designs buck stigma and bring pot paraphernalia out in the open.
Marijuana-infused foods are evolving far beyond pot brownies.
Twelve books in all, presented here in chronological order, not just for sake of easy reference, but to better tell a story that’s unfolded over many years.
"My mission is to make cannabis cooking a broader conversation among a more diverse group of people and not just preaching to the choir."
Western palates aren’t yet accustomed to cannabis, but they soon might be.
