It’s no longer just brownies
Cannabis use has entered the foodie market and it is here to stay. There is a web show / TV series titled High Cuisine, where guest chefs must cook while extremely stoned. Stoner chefs, yeah! Seriously, though, it’s actually a cooking competition, and no, it does not include cannabis in the ingredients. They just cook while high, is all. And they have to offer plant-based only –vegan—fare. The good thing about it, then, is that it aims at a wider audience than just cannabis users. But still, the enchantment of it all is a show in which chefs get high and compete making vegan dishes. How much more fun can you get?
Then, of course, there was Bong Appétit, a Vice show in which the host, Abdullah Saeed, “throws elaborate cannabis dinner parties with notable chefs preparing multi-course infused meals”. However, Saeed announced last year that it would no longer produce his show for Vice Media after the sexual harassment allegations against the company appeared, as well as other abuses. You can still find the shows online and they are interesting, engaging and often, just wonderful.
We get to know different crafted products in the food industry, and the business owners, cooks and craftspeople involved. You can find the archived full episodes and clips on the Vice website.
These food shows are all very versatile and highlight not only all the healthy and delish uses of the products, but also, the creativity and skill involved in creating a thoughtful, quality product. In that sense, they are very “millennial”, although I say this warily, since I think the “millennial” sobriquet has become more a stereotype than anything else. But it does speak to a generational trend, perhaps, and a whole zeitgeist.
Moreover, these shows don’t advocate that cooking high is better than cooking sober. In fact, as one of the cooks in High Cuisine argue, “there is a fine line between high and creative and high and useless”. Nevertheless, there is a sense that being high may bring in some creative looseness and make people more prone to experiment.
There are many other outlets for foodies interested in cannabis, or cannabis users interested in food: The THC Foodie, 420 Foodie Club, Cannadish, and there is even a “Martha Stewart of Marijuana Edibles” (Laurie Wolf!). It’s booming, y’all. In fact, it is big business: sales of cannabis edibles are expected to top $100 million in 2018. It is no longer about brownies and cookies, it now includes a lot of ethnic options as well as gluten-free, vegan, and all sorts of options. BUT –there is always a but-- important to bear in mind: for commercial use, there are very strict legal limitations to the amount of THC that a product can have.
So, what is the best food for da munchies? According to Chef Raúl Medina, of Taquería La Venganza in California, “chips and salsa are the best high food ever. The saltiness of the chips. The spice level of the salsa. Its flavor rush.” He also recommends making cannabis oil from coconut oil for tacos. I’m telling ya, y’all, these people are so healthy!
About the Author:
Trudy Mercadal, Ph.D
New Orleans born with a Latina background, I am a writer, social historian & cultural studies researcher with a doctorate in Comparative Studies. My focus on community and popular culture. Main interests are the ways in which people express identity through arts—such as music, graffiti, and magazines—and their consuming practices, that is, the what (and how) they buy, ingest, eat, and wear. In my personal life, I am a dedicated urban mini-farmer and, also, a certified cheesemaker who makes a truly kick-ass grilled cheese sandwich.