'Tis the season for partying - and what better time than the holidays to combine all the vices (sugar, booze, cream, and alcohol) into a tasting course of delicious, sinful beverages?
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No holiday table is complete without a nice, big meat roast, front and center. You could grace your table with a goose with golden-brown skin, a crispy brined turkey with truffle butter, or a pile of Cornish game hens wearing edible Santa hats. Or you could make some prime rib that truly embodies the holiday spirit.
A top chef may soon be causing the munchies even as she satisfies them. Prominent Chicago chef Mindy Segal announced Tuesday she plans to create a line of cannabis-infused edible products for medical marijuana patients.
A new wave of legal-weed entrepreneurs wants to put the dope in your doppio. And the potential profits from a mashup of coffee and caffeine are, well, high.
While cannabis curiosity is still at odds with social stigmas, tours with Cultivating Spirits or a stay at 420-friendly Breck Haus are enlightening options to explore.
An emerging group of modern chefs are creating bold new dishes infused with marijuana, but that doesn’t mean you can’t make it yourself.
Jason Wilson ~ theguardian.com ~
For the fast-growing industry growing around weed, the current challenge is to make marijuana an item of ordinary middle-class consumption.
Chris Crowley ~ Grubstreet.com ~
This THC-infused salmon is what happens when edibles meet appetizing.
Kristen Taketa ~ Dallas Morning News ~
FRISCO — Ah, the energizing power of a smoothie packed with blueberries, bananas, yogurt and ... cannabis?
At chef Coreen Carroll’s latest pop-up dinner series, people may ask you to “pass the weed,” and no one will think it’s strange.
Bruce Kennedy ~ WeedWorthy ~
Industry experts are watching carefully as more people ingest, rather than smoke, their cannabis.
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