Marijuana On The Menu

by Dish Staff

Vogue’s Jeffrey Steingarten educates his readers on the finer points of cooking with cannabis. A snippet from the conclusion:

Our host, Kip, and a few of his friends greeted us. The kitchen was enviable, lacking nothing. There were even two stone mortars and two stone pestles for the cannabis. More friends drifted in for the next few hours while, using the medicated oil and butter we had brought, Pieter prepared a hundred or so savory gnocchi with rosemary, and Laurent pan-fried fresh local trout and made a sabayon for dessert. One friend of Kip’s who makes cannabis edibles for sale in Boulder, brought a tray of scrumptious medicated chocolate fudge. Kip supplied bottles of good wine. Somebody suggested that the bhang would make a lighter, more delicious substitute for eggnog at New Year’s. A few guests smoked joints. Unlike the folks in downtown Boulder, nobody recoiled from the smoke.

The 50 guests thus had a wide choice of intoxicants, and nearly everybody seemed mellow and happy and chill. Nobody fell asleep or acted out or had a bad trip. The newly legalized cannabis was simply another option.

Jon Walker puts Steingarten’s piece in context:

This is how marijuana legalization gains acceptance and goes mainstream. The more places that legalize it the more different journalists, politicians, writers, and media outlets are willing to talk about it. This in turn makes it easier for others to talk about openly, and it provides a look at legalization from a variety of perspectives. This self-feeding cycle enables the issue to move beyond a narrow political debate to the broader culture.

(Photo by Dank Depot)