WeedWorthy News Network
BOULDER, Colo. – Nervous at first, they enter cautiously through the discreet side door, men in ties and women in high heels, clutching little green gift bags.
The first time cannabis chocolatier Vanessa Lavorato tried a marijuana-infused edible, it was on 4/20, the national cannabis-culture holiday, and she was at a celebratory gathering in Santa Cruz.
Chefs are working with marijuana growers to chart the still-very-unscientific world of pairing food and weed.
If these chefs have proven anything, it’s that marijuana can be infused into any dish and paired with any flavor, technique and texture.
If you’re a cannabis fan, your dreams are about to come true. That’s because a Canadian cannabis company is now making cannabis infused Nutella called Chrontella.
In Michael Rubens’ experience of cooking up huge vats of infused butter for the Colorado Cannabis Company, the edibles chef quickly learned of one side-effect of making cannabutter: It stinks.
Simple syrups are an easy way to sweeten up or add a touch of flavor to your favorite recipes. With a quick pour of syrup, you can add a hint of natural flavors to any snack.
Cooking with cannabis can be daunting for the average home cook, but one chef is showing how anyone with access to the herb can enjoy a medicated mashed potatoes and chicken dinner from the comfort of their own home through video tutorials, and a new cookbook.
Cannabis food products aren't for sale yet in Canada, but entrepreneurs already preparing for legalization of edibles.
DeepCell Industries, a Seattle startup that helps develop technology for cannabis-infused products and brands, has raised $410,000 to fuel growth.
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.