- Heather Ah San
Marijuana- it’s not just for the typical stoner anymore. People have quickly realized that pot is the perfect gateway to a high and therefore, the “munchies”. It has become the drug and “herb” of choice for some of the top chefs in America today.
Though marijuana still struggles to be legalized in many states, in the world of cooking and gourmet cuisine, it is becoming an increasingly used ingredient, whether it is in the food or just for the inspiration.
In 2009, Portland was the first city to open a cannabis café, a place where medical marijuana users could smoke, socialize, and indulge in some special brownies. In that same year, America welcomed its first sit-down medical marijuana restaurant, The Ganja Gourmet, in Denver, Colorado.
Pot isn’t just used by medical marijuana patients anymore. An article in 2010 by the New York Times gave insight to how some of America’s top chefs use marijuana as the inspiration for their food and restaurants.
But these chefs don’t use marijuana just for the high. What they’re craving is the “munchies” sensation that enhances their experience with food, opening up their senses and taste buds.
And not only are chefs smoking marijuana, but the use of marijuana in food as an herb and flavor is becoming increasingly popular. Sure, a lot of people are using it as an outlet for a high, but recipes for it have gone viral in recent years. There are thousands of websites, videos, even full cookbooks dedicated to cooking with marijuana.
In a series of blog posts, I’ll be looking at how Northwest chefs, bakers and everyday people use marijuana with food, in food, and as a “muse” for food.