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Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"},"alexandrawall":{"type":"authors","id":"5567","meta":{"index":"authors_1591205172","id":"5567","found":true},"name":"Alix Wall","firstName":"Alix","lastName":"Wall","slug":"alexandrawall","email":"alixwall@sbcglobal.net","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley. While she cooks part-time healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column. Her food writing can also be found on Berkeleyside’s NOSH and in Edible East Bay. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. In 2016, she founded The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. She is also writer/producer for a documentary-in-progress called \u003ca href=\"https://www.lonelychildmovie.com/\">The Lonely Child\u003c/a>. Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Alix Wall | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/alexandrawall"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_118983":{"type":"posts","id":"bayareabites_118983","meta":{"index":"posts_1591205157","site":"bayareabites","id":"118983","score":null,"sort":[1499712907000]},"guestAuthors":[],"slug":"pairing-wine-and-weed-is-it-a-california-dream-or-nightmare","title":"Pairing Wine And Weed: Is It A California Dream Or Nightmare?","publishDate":1499712907,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>In the epicurean world, Northern California is famous for two intoxicants — wine and weed. With recreational marijuana about to be legal in the Golden State, some cannabis entrepreneurs are looking to the wine industry as a model.\u003c/p>\n\u003cp>On the elegant terrace of a winery overlooking the vineyard-covered hills of Sonoma County, north of San Francisco, a dozen invited guests are sipping pinot noir, nibbling hors d'oeuvres and taking hits off a water pipe.\u003c/p>\n\u003cp>They have come for a farm-to-table meal of kale salad, roasted vegetables and grilled flatiron steak paired with wine and certain types of marijuana.\u003c/p>\n\u003cp>\"What we've found so far is that sativas go well with whites, indicas go well with reds,\" says Sam Edwards, president of the \u003ca href=\"http://sonomacannabisco.com/\">Sonoma Cannabis Company\u003c/a>.\u003c/p>\n\u003cp>He's part of the emerging pot-for-pleasure industry that seeks to grab a share of the nearly $2 billion tourism business in Sonoma Valley with events like this.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"What we're beginning is melding cannabis with wine and food in a curated meal that offers the best of all worlds,\" says Edwards.\u003c/p>\n\u003cfigure id=\"attachment_118985\" class=\"wp-caption aligncenter\" style=\"max-width: 1993px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3.jpg\" alt=\"Cannabis entrepreneurs are pairing food and marijuana to create dining experiences much like the ones found at Northern California wineries.\" width=\"1993\" height=\"1325\" class=\"size-full wp-image-118985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3.jpg 1993w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-520x346.jpg 520w\" sizes=\"(max-width: 1993px) 100vw, 1993px\">\u003cfigcaption class=\"wp-caption-text\">Cannabis entrepreneurs are pairing food and marijuana to create dining experiences much like the ones found at Northern California wineries. \u003ccite>(Courtesy of Sonoma Cannabis Company/ Kristen Jeanne)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recreational marijuana \u003ca href=\"http://www.governing.com/gov-data/state-marijuana-laws-map-medical-recreational.html\">is now legal\u003c/a> in eight states and the District of Colombia.\u003c/p>\n\u003cp>But the prize is California, where American cannabis has the deepest historical, cultural and agronomic roots. California was the first state to legalize medical marijuana 21 years ago; in November, voters gave the green light to cannabis for fun.\u003c/p>\n\u003cp>Northern California's legendary \u003ca href=\"http://hightimes.com/culture/10-shots-of-harvest-season-in-the-emerald-triangle/\">Emerald Triangle\u003c/a> of Humboldt, Mendocino and Trinity counties produces some of the world's most sought-after pot.\u003c/p>\n\u003cp>As it happens, just south of the Triangle lie the state's famed wine-growing counties of Sonoma and Napa.\u003c/p>\n\u003cp>\"I think that the wine industry is going to really want to be part of the cannabis industry, because I feel like there's probably a secure future in that,\" says Domi Heckei, a 32-year-old special education teacher who attended the wine-and-weed dinner.\u003c/p>\n\u003cp>While cannabis people are excited to co-market with wine, wine people are taking a wait-and-see approach. Few of the wine trade associations contacted for this story wanted to comment on the coming of cannabis. One longtime Sonoma winemaker acknowledged \"a certain level of apprehension\" among his peers.\u003c/p>\n\u003cp>Erin Gore markets cannabis-infused confections for women, under the name \u003ca href=\"http://www.thegardensociety.com/ourproducts/\">\u003cem>Garden\u003c/em> \u003cem>Society\u003c/em>\u003c/a>. She married into a family of grape growers, and this is \u003cem>her\u003c/em> take on why those in Sonoma County may be apprehensive:\u003c/p>\n\u003cp>\"Going down (U.S. Highway) 101 are ... all the vineyards going to get ripped out and it's only going to be pot? How bad is it going to smell? A big thing is, everyone's going to get robbed. A lot of people are worried about marijuana-stoned driving.\"\u003c/p>\n\u003cp>In fact, Sonoma is already struggling to accommodate its 469 wineries. Though wine tourism is the lifeblood of the economy, residents complain about the endless special events at wineries, the congested roads and tipsy drivers. Adding cannabis to the mix just heightens those concerns.\u003c/p>\n\u003cp>\"We have some challenges, some cumulative impacts from wineries and tasting rooms,\" says First District County Supervisor Susan Gorin. \"And now here comes cannabis.\"\u003c/p>\n\u003cp>Oregon, where recreational pot has been legal for two years, has had some cross-pollination between wine and cannabis, but the big experiment is here on the north coast of California.\u003c/p>\n\u003cp>Sonoma County expects so many applications for cannabis land-use permits that it has hired 14 additional regulators. There are \u003ca href=\"http://sonomacounty.ca.gov/Cannabis-Program/\">rules\u003c/a> for groundwater management, mandatory use of renewable energy, setbacks from highways and schools, and requirements for elaborate security plans.\u003c/p>\n\u003cp>\"Without a shadow of a doubt, cannabis is going to be the most difficult crop to grow in Sonoma County,\" says Fifth District County Supervisor Lynda Hopkins.\u003c/p>\n\u003cp>The vineyards own all the good land, and no one knows if they'll want to expand into cannabis cultivation, as a handful have done in Oregon.\u003c/p>\n\u003cp>Tom Rodrigues, who owns \u003ca href=\"http://www.maplecreekwine.com/opencart/\">Maple Creek Winery\u003c/a> in the hills of neighboring Mendocino County, is bullish on the regulated commercial cannabis market. Rodrigues sits on two advisory boards — one for cannabis, one for wine.\u003c/p>\n\u003cfigure id=\"attachment_118986\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800.jpg\" alt=\"Tom Rodrigues, owner of Maple Creek Winery in Mendocino County, thinks wine and weed will make a good marriage. He says visitors to his tasting room are starting to ask where they can get some cannabis.\" width=\"2000\" height=\"1499\" class=\"size-full wp-image-118986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Tom Rodrigues, owner of Maple Creek Winery in Mendocino County, thinks wine and weed will make a good marriage. He says visitors to his tasting room are starting to ask where they can get some cannabis. \u003ccite>(John Burnett/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He says he grows pot for personal use, but has no plans to slap the Maple Creek label on the green, resinous buds.\u003c/p>\n\u003cp>\"My first passion is the wine,\" he says. \"If the laws were different I could grow (cannabis) because I have 164 acres here. But I would have to move my tasting room off the property, because the law is that you cannot be selling alcohol and growing cannabis on the same property.\"\u003c/p>\n\u003cp>In terms of the market, Rodrigues thinks fine wine drinkers are a natural clientele for Emerald Triangle cannabis.\u003c/p>\n\u003cp>\"I speak to people every day here in the tasting room and people want to know about it. It's no longer hush-hush. 'I'm from Iowa, I've heard Mendocino County has great cannabis. Where can I get some?' \" Rodrigues says.\u003c/p>\n\u003cp>They'll have to wait until Jan. 1. That's when retail recreational marijuana opens for business in California.\u003c/p>\n\u003cfigure id=\"attachment_118992\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_3552_custom-8a299db6660ab4f2c849c042e138bbf39797cfdb-s400-c85.jpg\" alt=\"At a wine and weed dinner held at a Northern California winery, the offerings on an hors d'oeuvres table include cannabis lemonade.\" width=\"400\" height=\"533\" class=\"size-full wp-image-118992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3552_custom-8a299db6660ab4f2c849c042e138bbf39797cfdb-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3552_custom-8a299db6660ab4f2c849c042e138bbf39797cfdb-s400-c85-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3552_custom-8a299db6660ab4f2c849c042e138bbf39797cfdb-s400-c85-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3552_custom-8a299db6660ab4f2c849c042e138bbf39797cfdb-s400-c85-375x500.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">At a wine and weed dinner held at a Northern California winery, the offerings on an hors d'oeuvres table include cannabis lemonade. \u003ccite>(John Burnett/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A preview was available at the recent \u003ca href=\"http://www.cannabisbusinesssummit.com/oakland-2017/\">Cannabis Business Summit & Expo\u003c/a> down the highway in Oakland. Vendors were there hawking the latest in cannabis farm security, insurance, fertilizers, grow lights, potting soils and consumables. \u003cem> \u003c/em>\u003c/p>\n\u003cp>Humberto Torres is the COO of \u003ca href=\"https://www.cannabisreports.com/producer-reports/gfarma-labs\">GFarma Labs\u003c/a>, a company that infuses chocolates and lemonades, as well as sells marijuana bud.\u003c/p>\n\u003cp>In Sonoma County, the talk is all about the marriage of wine and cannabis, but at the trade show, Torres sees alcohol as the competition. \"Instead of coming home and pouring myself a glass of chardonnay,\" he says, \"I'd make a (cannabis) tea, 2 ½ milligrams, and take that and try to take the edge off.\"\u003c/p>\n\u003cp>The two industries will come together next month for the first time at the \u003ca href=\"http://wine-weed.com/\">Wine & Weed Symposium\u003c/a> in the city of Santa Rosa to explore cooperation and competition.\u003c/p>\n\u003cp>What will north coast tourists be looking for: a wine with notes of berry, leather, and a hint of quince or\u003cem> \u003c/em>a joint that delivers a calming body buzz with a cerebral creative boost — or \u003cem>both\u003c/em>? \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Cannabis entrepreneurs hope to capitalize on the state's wine tourism industry by melding marijuana with meals and snagging some fertile land. But many winemakers are taking a wait-and-see approach.","status":"publish","parent":0,"modified":1499713007,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":1120},"headData":{"title":"Pairing Wine And Weed: Is It A California Dream Or Nightmare? | KQED","description":"Cannabis entrepreneurs hope to capitalize on the state's wine tourism industry by melding marijuana with meals and snagging some fertile land. But many winemakers are taking a wait-and-see approach.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Pairing Wine And Weed: Is It A California Dream Or Nightmare?","datePublished":"2017-07-10T18:55:07.000Z","dateModified":"2017-07-10T18:56:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"118983 https://ww2.kqed.org/bayareabites/?p=118983","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/07/10/pairing-wine-and-weed-is-it-a-california-dream-or-nightmare/","disqusTitle":"Pairing Wine And Weed: Is It A California Dream Or Nightmare?","source":"Cannabis, Marijuana","sourceUrl":"https://ww2.kqed.org/bayareabites/category/cannabis-marijuana/","nprByline":"John Burnett, NPR Food","nprImageAgency":"Courtesy of Sonoma Cannabis Company/Kristen Jeanne","nprStoryId":"535822257","nprApiLink":"http://api.npr.org/query?id=535822257&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/07/10/535822257/pairing-wine-and-weed-is-it-a-california-dream-or-nightmare?ft=nprml&f=535822257","nprRetrievedStory":"1","nprPubDate":"Mon, 10 Jul 2017 12:44:00 -0400","nprStoryDate":"Mon, 10 Jul 2017 12:44:00 -0400","nprLastModifiedDate":"Mon, 10 Jul 2017 12:44:59 -0400","path":"/bayareabites/118983/pairing-wine-and-weed-is-it-a-california-dream-or-nightmare","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In the epicurean world, Northern California is famous for two intoxicants — wine and weed. With recreational marijuana about to be legal in the Golden State, some cannabis entrepreneurs are looking to the wine industry as a model.\u003c/p>\n\u003cp>On the elegant terrace of a winery overlooking the vineyard-covered hills of Sonoma County, north of San Francisco, a dozen invited guests are sipping pinot noir, nibbling hors d'oeuvres and taking hits off a water pipe.\u003c/p>\n\u003cp>They have come for a farm-to-table meal of kale salad, roasted vegetables and grilled flatiron steak paired with wine and certain types of marijuana.\u003c/p>\n\u003cp>\"What we've found so far is that sativas go well with whites, indicas go well with reds,\" says Sam Edwards, president of the \u003ca href=\"http://sonomacannabisco.com/\">Sonoma Cannabis Company\u003c/a>.\u003c/p>\n\u003cp>He's part of the emerging pot-for-pleasure industry that seeks to grab a share of the nearly $2 billion tourism business in Sonoma Valley with events like this.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"What we're beginning is melding cannabis with wine and food in a curated meal that offers the best of all worlds,\" says Edwards.\u003c/p>\n\u003cfigure id=\"attachment_118985\" class=\"wp-caption aligncenter\" style=\"max-width: 1993px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3.jpg\" alt=\"Cannabis entrepreneurs are pairing food and marijuana to create dining experiences much like the ones found at Northern California wineries.\" width=\"1993\" height=\"1325\" class=\"size-full wp-image-118985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3.jpg 1993w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-520x346.jpg 520w\" sizes=\"(max-width: 1993px) 100vw, 1993px\">\u003cfigcaption class=\"wp-caption-text\">Cannabis entrepreneurs are pairing food and marijuana to create dining experiences much like the ones found at Northern California wineries. \u003ccite>(Courtesy of Sonoma Cannabis Company/ Kristen Jeanne)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recreational marijuana \u003ca href=\"http://www.governing.com/gov-data/state-marijuana-laws-map-medical-recreational.html\">is now legal\u003c/a> in eight states and the District of Colombia.\u003c/p>\n\u003cp>But the prize is California, where American cannabis has the deepest historical, cultural and agronomic roots. California was the first state to legalize medical marijuana 21 years ago; in November, voters gave the green light to cannabis for fun.\u003c/p>\n\u003cp>Northern California's legendary \u003ca href=\"http://hightimes.com/culture/10-shots-of-harvest-season-in-the-emerald-triangle/\">Emerald Triangle\u003c/a> of Humboldt, Mendocino and Trinity counties produces some of the world's most sought-after pot.\u003c/p>\n\u003cp>As it happens, just south of the Triangle lie the state's famed wine-growing counties of Sonoma and Napa.\u003c/p>\n\u003cp>\"I think that the wine industry is going to really want to be part of the cannabis industry, because I feel like there's probably a secure future in that,\" says Domi Heckei, a 32-year-old special education teacher who attended the wine-and-weed dinner.\u003c/p>\n\u003cp>While cannabis people are excited to co-market with wine, wine people are taking a wait-and-see approach. Few of the wine trade associations contacted for this story wanted to comment on the coming of cannabis. One longtime Sonoma winemaker acknowledged \"a certain level of apprehension\" among his peers.\u003c/p>\n\u003cp>Erin Gore markets cannabis-infused confections for women, under the name \u003ca href=\"http://www.thegardensociety.com/ourproducts/\">\u003cem>Garden\u003c/em> \u003cem>Society\u003c/em>\u003c/a>. She married into a family of grape growers, and this is \u003cem>her\u003c/em> take on why those in Sonoma County may be apprehensive:\u003c/p>\n\u003cp>\"Going down (U.S. Highway) 101 are ... all the vineyards going to get ripped out and it's only going to be pot? How bad is it going to smell? A big thing is, everyone's going to get robbed. A lot of people are worried about marijuana-stoned driving.\"\u003c/p>\n\u003cp>In fact, Sonoma is already struggling to accommodate its 469 wineries. Though wine tourism is the lifeblood of the economy, residents complain about the endless special events at wineries, the congested roads and tipsy drivers. Adding cannabis to the mix just heightens those concerns.\u003c/p>\n\u003cp>\"We have some challenges, some cumulative impacts from wineries and tasting rooms,\" says First District County Supervisor Susan Gorin. \"And now here comes cannabis.\"\u003c/p>\n\u003cp>Oregon, where recreational pot has been legal for two years, has had some cross-pollination between wine and cannabis, but the big experiment is here on the north coast of California.\u003c/p>\n\u003cp>Sonoma County expects so many applications for cannabis land-use permits that it has hired 14 additional regulators. There are \u003ca href=\"http://sonomacounty.ca.gov/Cannabis-Program/\">rules\u003c/a> for groundwater management, mandatory use of renewable energy, setbacks from highways and schools, and requirements for elaborate security plans.\u003c/p>\n\u003cp>\"Without a shadow of a doubt, cannabis is going to be the most difficult crop to grow in Sonoma County,\" says Fifth District County Supervisor Lynda Hopkins.\u003c/p>\n\u003cp>The vineyards own all the good land, and no one knows if they'll want to expand into cannabis cultivation, as a handful have done in Oregon.\u003c/p>\n\u003cp>Tom Rodrigues, who owns \u003ca href=\"http://www.maplecreekwine.com/opencart/\">Maple Creek Winery\u003c/a> in the hills of neighboring Mendocino County, is bullish on the regulated commercial cannabis market. Rodrigues sits on two advisory boards — one for cannabis, one for wine.\u003c/p>\n\u003cfigure id=\"attachment_118986\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800.jpg\" alt=\"Tom Rodrigues, owner of Maple Creek Winery in Mendocino County, thinks wine and weed will make a good marriage. He says visitors to his tasting room are starting to ask where they can get some cannabis.\" width=\"2000\" height=\"1499\" class=\"size-full wp-image-118986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Tom Rodrigues, owner of Maple Creek Winery in Mendocino County, thinks wine and weed will make a good marriage. He says visitors to his tasting room are starting to ask where they can get some cannabis. \u003ccite>(John Burnett/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He says he grows pot for personal use, but has no plans to slap the Maple Creek label on the green, resinous buds.\u003c/p>\n\u003cp>\"My first passion is the wine,\" he says. \"If the laws were different I could grow (cannabis) because I have 164 acres here. But I would have to move my tasting room off the property, because the law is that you cannot be selling alcohol and growing cannabis on the same property.\"\u003c/p>\n\u003cp>In terms of the market, Rodrigues thinks fine wine drinkers are a natural clientele for Emerald Triangle cannabis.\u003c/p>\n\u003cp>\"I speak to people every day here in the tasting room and people want to know about it. It's no longer hush-hush. 'I'm from Iowa, I've heard Mendocino County has great cannabis. Where can I get some?' \" Rodrigues says.\u003c/p>\n\u003cp>They'll have to wait until Jan. 1. That's when retail recreational marijuana opens for business in California.\u003c/p>\n\u003cfigure id=\"attachment_118992\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_3552_custom-8a299db6660ab4f2c849c042e138bbf39797cfdb-s400-c85.jpg\" alt=\"At a wine and weed dinner held at a Northern California winery, the offerings on an hors d'oeuvres table include cannabis lemonade.\" width=\"400\" height=\"533\" class=\"size-full wp-image-118992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3552_custom-8a299db6660ab4f2c849c042e138bbf39797cfdb-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3552_custom-8a299db6660ab4f2c849c042e138bbf39797cfdb-s400-c85-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3552_custom-8a299db6660ab4f2c849c042e138bbf39797cfdb-s400-c85-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3552_custom-8a299db6660ab4f2c849c042e138bbf39797cfdb-s400-c85-375x500.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">At a wine and weed dinner held at a Northern California winery, the offerings on an hors d'oeuvres table include cannabis lemonade. \u003ccite>(John Burnett/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A preview was available at the recent \u003ca href=\"http://www.cannabisbusinesssummit.com/oakland-2017/\">Cannabis Business Summit & Expo\u003c/a> down the highway in Oakland. Vendors were there hawking the latest in cannabis farm security, insurance, fertilizers, grow lights, potting soils and consumables. \u003cem> \u003c/em>\u003c/p>\n\u003cp>Humberto Torres is the COO of \u003ca href=\"https://www.cannabisreports.com/producer-reports/gfarma-labs\">GFarma Labs\u003c/a>, a company that infuses chocolates and lemonades, as well as sells marijuana bud.\u003c/p>\n\u003cp>In Sonoma County, the talk is all about the marriage of wine and cannabis, but at the trade show, Torres sees alcohol as the competition. \"Instead of coming home and pouring myself a glass of chardonnay,\" he says, \"I'd make a (cannabis) tea, 2 ½ milligrams, and take that and try to take the edge off.\"\u003c/p>\n\u003cp>The two industries will come together next month for the first time at the \u003ca href=\"http://wine-weed.com/\">Wine & Weed Symposium\u003c/a> in the city of Santa Rosa to explore cooperation and competition.\u003c/p>\n\u003cp>What will north coast tourists be looking for: a wine with notes of berry, leather, and a hint of quince or\u003cem> \u003c/em>a joint that delivers a calming body buzz with a cerebral creative boost — or \u003cem>both\u003c/em>? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/118983/pairing-wine-and-weed-is-it-a-california-dream-or-nightmare","authors":["byline_bayareabites_118983"],"categories":["bayareabites_13306","bayareabites_15908","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_358","bayareabites_119"],"tags":["bayareabites_14076","bayareabites_11746","bayareabites_12897","bayareabites_12754"],"featImg":"bayareabites_118984","label":"source_bayareabites_118983"},"bayareabites_107742":{"type":"posts","id":"bayareabites_107742","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107742","score":null,"sort":[1458231306000]},"guestAuthors":[],"slug":"how-potent-is-that-pot-brownie-dry-ice-and-a-blender-might-crack-the-case","title":"How Potent Is That Pot Brownie? Dry Ice And A Blender Might Crack The Case","publishDate":1458231306,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Pot-infused edibles are big sellers in states that have legalized marijuana. The problem is, it's been tough to measure and regulate the potency of these ganja-laced gummy bears, lollies and brownies.\u003c/p>\n\u003cp>Studies \u003ca href=\"http://www.npr.org/sections/health-shots/2016/02/24/468009810/for-pot-tourists-the-trip-is-more-likely-to-end-in-the-erhttp://www.npr.org/sections/health-shots/2015/06/23/416791647/medical-marijuana-is-often-less-potent-than-advertised\">have found\u003c/a> that many edible marijuana products in the market contain lower or higher concentrations of psychoactive THC and other cannabinoids than advertised.\u003c/p>\n\u003cp>And that's bad news for consumers. Treats with too-little THC may fail to help patients who are prescribed the drug for debilitating conditions like chronic pain, and leave recreational users feeling cheated. And too much THC can cause anxiety and nausea, trigger psychotic episodes and \u003ca href=\"http://www.npr.org/sections/thesalt/2014/08/26/343432131/colorados-pot-brownies-have-a-new-ingredient-warning-labels\">land people in the emergency room\u003c/a>.\u003c/p>\n\u003cp>While state officials and independent testing labs are making a big effort to regulate the quality of edibles, these products aren't so easy to study. Pastries and candies made with marijuana also contain sugars and fats that can gum up lab equipment. And often, the THC is not evenly distributed throughout the food, so testers can't be sure they've got accurate results without studying large amounts of the product — which can be time consuming.\u003c/p>\n\u003cp>At the American Chemical Society conference on Tuesday, one group of scientists \u003ca href=\"http://www.acs.org/content/acs/en/pressroom/newsreleases/2016/march/edible-cannabis.html\">presented\u003c/a> what they think is a better way to test pot edibles. \"Essentially, what we're recommending is to take the cannabis product and freeze-dry it with dry ice or liquid nitrogen,\" says \u003ca href=\"http://medical-cannabis-declaration.org/jahan-marcu/\">Jahan Marcu\u003c/a>, a senior scientist at the advocacy group Americans for Safe Access who helped develop the new technique.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The next step, Marcu says, is to mix the freeze-dried candy or brownie with diatomaceous earth — an abrasive, silica-based powder that's sometimes used to keep snails out of gardens — and pulverize it all together in a high-tech blender, to create a smooth, homogeneous sample.\u003c/p>\n\u003cp>This works especially well for sticky substances like gummy bears and peanut butter, which are especially difficult to analyze using traditional methods, Marcu notes.\u003c/p>\n\u003cp>\"A great way to ruin your $250,000 piece of lab equipment is to put some sugary sticky substance into it,\" he says. Desiccating and grinding such substances into a powder makes them much easier to work with, he says. \"So then we can cleanly extract the cannabinoids from the products and analyze them using the normal methods.\"\u003c/p>\n\u003cfigure id=\"attachment_107744\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-400x222.jpg\" alt=\"Vials are prepared to test medical marijuana at Sunrise Analytical lab in Wilsonville, Ore.\" width=\"400\" height=\"222\" class=\"size-thumbnail wp-image-107744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-400x222.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-800x444.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-768x426.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-1440x798.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-1180x654.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-960x532.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-1038x576.jpg 1038w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Vials are prepared to test medical marijuana at Sunrise Analytical lab in Wilsonville, Ore. \u003ccite>(Don Ryan/AP )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Testers can use smaller samples of the homogenized product to get an accurate read — and this stuff won't mess with lab equipment.\u003c/p>\n\u003cp>Marcu says with some finessing, this technique could someday serve as a standard that state agencies and private labs can use for all marijuana-infused products.\u003c/p>\n\u003cp>It's a good start, says \u003ca href=\"http://www.rti.org/newsroom/experts.cfm?obj=5865545E-9BA1-4580-80EEE10301E4AB04\">Brian Thomas\u003c/a>, a pharmacologist and chemist at the private research institute RTI International. But Thomas, who was not involved in the recent research, says that a universal test for all marijuana edibles may be a pipe dream.\u003c/p>\n\u003cp>\"The more ingredients a product has, the harder it'll be to analyze,\" he says. \"Even a subtle difference — like a chocolate-chip cookie with walnuts versus a plain chocolate-chip cookie — can complicate the testing process.\"\u003c/p>\n\u003cp>Going forward, it may be a good idea for government authorities — or for manufacturers themselves — to limit the number of edibles in the market, Thomas says, especially since the inactive ingredients in an edible can affect how our bodies process marijuana. \"Say you've got a pot brownie with a given concentration of THC. Depending on whether it's made with vegetable oil or butter, your body will absorb the THC in that brownie much faster or much slower,\" Thomas says.\u003c/p>\n\u003cp>Especially for patients who take marijuana for pain-relief or seizures, paring down the options to a few, standardized edible formulations is a good idea, says \u003ca href=\"http://www.hopkinsmedicine.org/profiles/results/directory/profile/0656049/ryan-vandrey?modalpref=false&pagecount=10&clearpagecache=false&currpage=1\">Ryan Vandrey\u003c/a>, an associate professor of psychiatry at Johns Hopkins University who studies the psychological effects of marijuana.\u003c/p>\n\u003cp>\"If we were talking about blood-pressure medicine, we never expect patients to go to the pharmacy and not know what they were getting — that would be completely inappropriate,\" he says.\u003c/p>\n\u003cp>Researchers — and manufacturers of marijuana products — should keep pushing to develop better ways to test edibles and control their quality, Vandrey says.\u003c/p>\n\u003cp>\"Think about it. Even if people are just using these products for recreation, the current state of affairs is a problem,\" Vandrey notes. \"You don't go buy a six pack and expect each can of beer to have a different, unknown amount of alcohol.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Too much THC can land you in the hospital. But testing pastries and candies made with marijuana also can gum up lab equipment. One group of scientists thinks they've got a solution.","status":"publish","parent":0,"modified":1458231306,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":768},"headData":{"title":"How Potent Is That Pot Brownie? Dry Ice And A Blender Might Crack The Case | KQED","description":"Too much THC can land you in the hospital. But testing pastries and candies made with marijuana also can gum up lab equipment. One group of scientists thinks they've got a solution.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How Potent Is That Pot Brownie? Dry Ice And A Blender Might Crack The Case","datePublished":"2016-03-17T16:15:06.000Z","dateModified":"2016-03-17T16:15:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"107742 http://ww2.kqed.org/bayareabites/?p=107742","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/17/how-potent-is-that-pot-brownie-dry-ice-and-a-blender-might-crack-the-case/","disqusTitle":"How Potent Is That Pot Brownie? Dry Ice And A Blender Might Crack The Case","source":"Food Trends and Technology","sourceUrl":"https://ww2.kqed.org/bayareabites/category/food-and-technology/","nprImageCredit":"Ryan Kang","nprByline":"Maanvi Singh, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"AP","nprStoryId":"470550800","nprApiLink":"http://api.npr.org/query?id=470550800&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/03/17/470550800/how-potent-is-that-pot-brownie-dry-ice-and-a-blender-might-crack-the-case?ft=nprml&f=470550800","nprRetrievedStory":"1","nprPubDate":"Thu, 17 Mar 2016 09:46:00 -0400","nprStoryDate":"Thu, 17 Mar 2016 07:00:00 -0400","nprLastModifiedDate":"Thu, 17 Mar 2016 09:46:00 -0400","path":"/bayareabites/107742/how-potent-is-that-pot-brownie-dry-ice-and-a-blender-might-crack-the-case","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Pot-infused edibles are big sellers in states that have legalized marijuana. The problem is, it's been tough to measure and regulate the potency of these ganja-laced gummy bears, lollies and brownies.\u003c/p>\n\u003cp>Studies \u003ca href=\"http://www.npr.org/sections/health-shots/2016/02/24/468009810/for-pot-tourists-the-trip-is-more-likely-to-end-in-the-erhttp://www.npr.org/sections/health-shots/2015/06/23/416791647/medical-marijuana-is-often-less-potent-than-advertised\">have found\u003c/a> that many edible marijuana products in the market contain lower or higher concentrations of psychoactive THC and other cannabinoids than advertised.\u003c/p>\n\u003cp>And that's bad news for consumers. Treats with too-little THC may fail to help patients who are prescribed the drug for debilitating conditions like chronic pain, and leave recreational users feeling cheated. And too much THC can cause anxiety and nausea, trigger psychotic episodes and \u003ca href=\"http://www.npr.org/sections/thesalt/2014/08/26/343432131/colorados-pot-brownies-have-a-new-ingredient-warning-labels\">land people in the emergency room\u003c/a>.\u003c/p>\n\u003cp>While state officials and independent testing labs are making a big effort to regulate the quality of edibles, these products aren't so easy to study. Pastries and candies made with marijuana also contain sugars and fats that can gum up lab equipment. And often, the THC is not evenly distributed throughout the food, so testers can't be sure they've got accurate results without studying large amounts of the product — which can be time consuming.\u003c/p>\n\u003cp>At the American Chemical Society conference on Tuesday, one group of scientists \u003ca href=\"http://www.acs.org/content/acs/en/pressroom/newsreleases/2016/march/edible-cannabis.html\">presented\u003c/a> what they think is a better way to test pot edibles. \"Essentially, what we're recommending is to take the cannabis product and freeze-dry it with dry ice or liquid nitrogen,\" says \u003ca href=\"http://medical-cannabis-declaration.org/jahan-marcu/\">Jahan Marcu\u003c/a>, a senior scientist at the advocacy group Americans for Safe Access who helped develop the new technique.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The next step, Marcu says, is to mix the freeze-dried candy or brownie with diatomaceous earth — an abrasive, silica-based powder that's sometimes used to keep snails out of gardens — and pulverize it all together in a high-tech blender, to create a smooth, homogeneous sample.\u003c/p>\n\u003cp>This works especially well for sticky substances like gummy bears and peanut butter, which are especially difficult to analyze using traditional methods, Marcu notes.\u003c/p>\n\u003cp>\"A great way to ruin your $250,000 piece of lab equipment is to put some sugary sticky substance into it,\" he says. Desiccating and grinding such substances into a powder makes them much easier to work with, he says. \"So then we can cleanly extract the cannabinoids from the products and analyze them using the normal methods.\"\u003c/p>\n\u003cfigure id=\"attachment_107744\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-400x222.jpg\" alt=\"Vials are prepared to test medical marijuana at Sunrise Analytical lab in Wilsonville, Ore.\" width=\"400\" height=\"222\" class=\"size-thumbnail wp-image-107744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-400x222.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-800x444.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-768x426.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-1440x798.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-1180x654.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-960x532.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-1038x576.jpg 1038w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Vials are prepared to test medical marijuana at Sunrise Analytical lab in Wilsonville, Ore. \u003ccite>(Don Ryan/AP )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Testers can use smaller samples of the homogenized product to get an accurate read — and this stuff won't mess with lab equipment.\u003c/p>\n\u003cp>Marcu says with some finessing, this technique could someday serve as a standard that state agencies and private labs can use for all marijuana-infused products.\u003c/p>\n\u003cp>It's a good start, says \u003ca href=\"http://www.rti.org/newsroom/experts.cfm?obj=5865545E-9BA1-4580-80EEE10301E4AB04\">Brian Thomas\u003c/a>, a pharmacologist and chemist at the private research institute RTI International. But Thomas, who was not involved in the recent research, says that a universal test for all marijuana edibles may be a pipe dream.\u003c/p>\n\u003cp>\"The more ingredients a product has, the harder it'll be to analyze,\" he says. \"Even a subtle difference — like a chocolate-chip cookie with walnuts versus a plain chocolate-chip cookie — can complicate the testing process.\"\u003c/p>\n\u003cp>Going forward, it may be a good idea for government authorities — or for manufacturers themselves — to limit the number of edibles in the market, Thomas says, especially since the inactive ingredients in an edible can affect how our bodies process marijuana. \"Say you've got a pot brownie with a given concentration of THC. Depending on whether it's made with vegetable oil or butter, your body will absorb the THC in that brownie much faster or much slower,\" Thomas says.\u003c/p>\n\u003cp>Especially for patients who take marijuana for pain-relief or seizures, paring down the options to a few, standardized edible formulations is a good idea, says \u003ca href=\"http://www.hopkinsmedicine.org/profiles/results/directory/profile/0656049/ryan-vandrey?modalpref=false&pagecount=10&clearpagecache=false&currpage=1\">Ryan Vandrey\u003c/a>, an associate professor of psychiatry at Johns Hopkins University who studies the psychological effects of marijuana.\u003c/p>\n\u003cp>\"If we were talking about blood-pressure medicine, we never expect patients to go to the pharmacy and not know what they were getting — that would be completely inappropriate,\" he says.\u003c/p>\n\u003cp>Researchers — and manufacturers of marijuana products — should keep pushing to develop better ways to test edibles and control their quality, Vandrey says.\u003c/p>\n\u003cp>\"Think about it. Even if people are just using these products for recreation, the current state of affairs is a problem,\" Vandrey notes. \"You don't go buy a six pack and expect each can of beer to have a different, unknown amount of alcohol.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107742/how-potent-is-that-pot-brownie-dry-ice-and-a-blender-might-crack-the-case","authors":["byline_bayareabites_107742"],"categories":["bayareabites_4084","bayareabites_358"],"tags":["bayareabites_15356","bayareabites_11746","bayareabites_12897","bayareabites_12754","bayareabites_13053"],"featImg":"bayareabites_107743","label":"source_bayareabites_107742"},"bayareabites_93389":{"type":"posts","id":"bayareabites_93389","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93389","score":null,"sort":[1424400612000]},"guestAuthors":[],"slug":"feastly-offers-class-on-the-art-of-cooking-with-marijuana-making-cannabutter-for-edibles-without-the-harsh-taste","title":"Feastly Offers Class on The Art of Cooking With Marijuana - Making CannaButter for Edibles Without the Harsh Taste","publishDate":1424400612,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"https://eatfeastly.com/meals/d/19204328/?rf=fwebbrowpopu\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/feastly-marijuana.png\" alt=\"Feastly CannaButter: the Art of Cooking with Marijuana\" width=\"316\" height=\"499\" class=\"alignleft size-full wp-image-93393\">\u003c/a>The website \u003ca href=\"https://eatfeastly.com/browse/#/san-francisco\" target=\"_blank\">Feastly\u003c/a> is known as a meal-sharing website, connecting adventurous diners with enthusiastic home chefs who want to cook for such people in their homes. A look at its local offerings shows a brunch from the Indian state of Maharashtra, a Spanish Sherry feast, and a Northwest Malaysian Tasting Menu. But this Saturday, \u003ca href=\"https://eatfeastly.com/meals/d/19204328/?rf=fwebbrowpopu\" target=\"_blank\">a class\u003c/a> is happening in San Francisco for a different type of adventurous diner: those who want to learn how to make “Cannabutter,” or butter infused with marijuana that lacks the overly herbaceous – in a bad way – taste of weed.\u003c/p>\n\u003cp>Feastly co-founder Noah Karesh said he believes this is the first such class to be offered to the public on such a platform (Feastly has several rivals, such as \u003ca href=\"http://www.eatwith.com\" target=\"_blank\">EatWith\u003c/a>) and he couldn’t be more proud.\u003c/p>\n\u003cp>“We’re really trying to push the boundaries of food and what you can do with it,” he said from New York (though Feastly is headquartered in San Francisco). \u003c/p>\n\u003cp>“We see Feastly as a place for chefs and people in the culinary world to showcase their craft, whatever that might be,” said Karesh. “It’s a canvas for food experiences, so this is a great example of people thinking outside the box.”\u003c/p>\n\u003cfigure id=\"attachment_93400\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://www.jeffthe420chef.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/JeffThe420Chef.jpeg\" alt=\"JeffThe420Chef. Photo courtesy of Jeff\" width=\"250\" class=\"size-full wp-image-93400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/JeffThe420Chef.jpeg 427w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/JeffThe420Chef-400x600.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/JeffThe420Chef-320x480.jpeg 320w\" sizes=\"(max-width: 427px) 100vw, 427px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">JeffThe420Chef. Photo courtesy of Jeff\u003c/figcaption>\u003c/figure>\n\u003cp>The class being offered on Saturday, which still has room available, is by a New York-based man who goes by the moniker \u003ca href=\"http://www.jeffthe420chef.com\" target=\"_blank\">JeffThe420Chef\u003c/a>. And forgive me for giving into stereotypes, but he sounds nothing like the stoner dude chef I imagined, he is much more the fast-talking New Yorker. By day, he is vice president of sales for a fashion company, but flies out to various places (especially Colorado and California) to make edibles for people who want them, as well as do full \u003ca href=\"http://www.jeffthe420chef.com/menu.html\" target=\"_blank\">dinner parties\u003c/a> with marijuana as the starring ingredient. This is the first time he’s teaching how to make “CannaButter,” and note to anyone thinking of enrolling, you must have a valid \u003ca href=\"http://www.cdph.ca.gov/programs/MMP/Pages/MMP%20Top%203%20Questions.aspx\" target=\"_blank\">California Medical Marijuana\u003c/a> card to participate, as well as bring your own eighth of marijuana; none will be sold or given away at the class. I.D.s will be rigorously checked, and registration papers will be signed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“As much fun as this is, it’s also very serious, and we’re making sure people all take this very seriously,” said Karesh.\u003c/p>\n\u003cp>Jeff – he doesn’t use his last name for this aspect of his life – was always an avid home cook, and two years ago, began making marijuana brownies for his friend’s mom who had cancer. But once she became a regular of these kinds of treats, she began to tire of the brownies and cookies available.\u003c/p>\n\u003cp>“The issue was always that there’s a specific taste to everything that you make with it,” said Jeff. After two years of experimentation, he hit pay dirt six weeks ago, when he figured out a process to make butter infused with the potency of the herb but without the marijuana flavor.\u003c/p>\n\u003cp>He is working with a lawyer now to patent it, but is happy to teach his method to others. He explained that the marijuana must be cured for eight days, in various natural solutions that removes the flavor but leaves the \u003ca href=\"http://en.wikipedia.org/wiki/Tetrahydrocannabinol\" target=\"_blank\">THC\u003c/a> (tetrahydrocannabinol, what causes the high) and \u003ca href=\"http://en.wikipedia.org/wiki/Cannabidiol\" target=\"_blank\">CBD\u003c/a> (cannabidiol, what relieves the pain) in the butter.\u003c/p>\n\u003cp>Jeff explained that if one is going to venture into making edibles, there is a lot to learn, especially since there are so many kinds of strains of pot these days. A rookie mistake may have eaters lying on the floor wanting to go to the hospital or if you're Maureen Dowd, penning a \u003ca href=\"http://www.nytimes.com/2014/06/04/opinion/dowd-dont-harsh-our-mellow-dude.html?_r=0\" target=\"_blank\">now infamous column in the New York Times\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_93398\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/weed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/weed.jpg\" alt=\"Marijuana. Photo courtesy of Feastly\" width=\"300\" height=\"300\" class=\"size-full wp-image-93398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-75x75.jpg 75w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marijuana. Photo courtesy of Feastly\u003c/figcaption>\u003c/figure>\n\u003cp>Attendees of Jeff’s class will also learn about the varieties of pot, and what kind should be used for what purpose. While there are over 100 strains, he said, these are usually hybrids of two major types of marijuana: \u003ca href=\"http://en.wikipedia.org/wiki/Cannabis_indica\" target=\"_blank\">Indica\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Cannabis_sativa\" target=\"_blank\">Sativa\u003c/a>. Indica causes one to feel relaxed or sleepy, while Sativa is known to be more energetic and uplifting (if you’re laughing hysterically, it’s most likely the Sativa at play).\u003c/p>\n\u003cp>“I tailor my food to what the person needs,” said Jeff. “If they have cancer and they’re dealing with pain, Indica is better, but if someone needs more energy and focus, and wants a happy-go-lucky experience, I’ll do something with Sativa. Every strain of marijuana has its own characteristics and the butters I make embody those characteristics to give people the experience they want.”\u003c/p>\n\u003cp>While this is his first foray into teaching, Jeff often cooks dinner parties for people, using edible pot in most courses. Just as a chef does, he calibrates the doses and timing, to provide the optimal experience for guests, without, hopefully, any guests, in his words, “freaking out.”\u003c/p>\n\u003cp>Through his own trial and error, he said, “I know exactly what I’m working with, so throughout an entire party people should not get more than the right amount for them in their food.”\u003c/p>\n\u003cfigure id=\"attachment_93399\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/weed-butter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/weed-butter.jpg\" alt=\"Making CannaButter. Photo courtesy of Feastly\" width=\"300\" height=\"300\" class=\"size-full wp-image-93399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-75x75.jpg 75w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making CannaButter. Photo courtesy of Feastly\u003c/figcaption>\u003c/figure>\n\u003cp>Jeff added that there are two price levels for the class, one is just to observe, for $85, and at the higher level, $175, guests will leave with a kit to make their own CannaButter at home, except the marijuana, of course, which they will need to supply.\u003c/p>\n\u003cp>Discounts are offered for anyone who works at a Bay Area dispensary.\u003c/p>\n\u003cp>While Feastly was the one to approach Jeff, both are thrilled about the partnership and are excited to see where it could take them.\u003c/p>\n\u003cp>“We’re really excited about this, as we don’t think anyone has openly been doing this using medical marijuana and food together,” said Karesh.\u003c/p>\n\u003cp>Added Jeff: “I really see them as a huge outlet for me to get out there and set up these classes throughout the country, wherever medical marijuana is used.”\u003c/p>\n\u003cp>And not to harsh your mellow or anything, but no edibles will be ingested at Saturday’s class.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“For this class, he’s not making any food,” said Karesh, “just showcasing how to use butter.” But who knows what could happen in the future. After all, his food has been vetted by the Feastly team, and Karesh concluded, “in innovative ways of food being a central component of one’s life, this guy is passionate about making cannabis butter and infusing medical marijuana into the food that he and others eat.”\u003c/p>\n\n","blocks":[],"excerpt":"Meal-sharing service Feastly offers its first foray into edibles with a class this Saturday in San Francisco on how to make \"Cannabutter,\" or marijuana-infused butter without the harsh taste. If you've got a valid California Medical Marijuana ID Card, you are eligible to sign up. ","status":"publish","parent":0,"modified":1424462143,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1144},"headData":{"title":"Feastly Offers Class on The Art of Cooking With Marijuana - Making CannaButter for Edibles Without the Harsh Taste | KQED","description":"Meal-sharing service Feastly offers its first foray into edibles with a class this Saturday in San Francisco on how to make "Cannabutter," or marijuana-infused butter without the harsh taste. If you've got a valid California Medical Marijuana ID Card, you are eligible to sign up. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Feastly Offers Class on The Art of Cooking With Marijuana - Making CannaButter for Edibles Without the Harsh Taste","datePublished":"2015-02-20T02:50:12.000Z","dateModified":"2015-02-20T19:55:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"93389 http://blogs.kqed.org/bayareabites/?p=93389","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/19/feastly-offers-class-on-the-art-of-cooking-with-marijuana-making-cannabutter-for-edibles-without-the-harsh-taste/","disqusTitle":"Feastly Offers Class on The Art of Cooking With Marijuana - Making CannaButter for Edibles Without the Harsh Taste","path":"/bayareabites/93389/feastly-offers-class-on-the-art-of-cooking-with-marijuana-making-cannabutter-for-edibles-without-the-harsh-taste","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://eatfeastly.com/meals/d/19204328/?rf=fwebbrowpopu\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/feastly-marijuana.png\" alt=\"Feastly CannaButter: the Art of Cooking with Marijuana\" width=\"316\" height=\"499\" class=\"alignleft size-full wp-image-93393\">\u003c/a>The website \u003ca href=\"https://eatfeastly.com/browse/#/san-francisco\" target=\"_blank\">Feastly\u003c/a> is known as a meal-sharing website, connecting adventurous diners with enthusiastic home chefs who want to cook for such people in their homes. A look at its local offerings shows a brunch from the Indian state of Maharashtra, a Spanish Sherry feast, and a Northwest Malaysian Tasting Menu. But this Saturday, \u003ca href=\"https://eatfeastly.com/meals/d/19204328/?rf=fwebbrowpopu\" target=\"_blank\">a class\u003c/a> is happening in San Francisco for a different type of adventurous diner: those who want to learn how to make “Cannabutter,” or butter infused with marijuana that lacks the overly herbaceous – in a bad way – taste of weed.\u003c/p>\n\u003cp>Feastly co-founder Noah Karesh said he believes this is the first such class to be offered to the public on such a platform (Feastly has several rivals, such as \u003ca href=\"http://www.eatwith.com\" target=\"_blank\">EatWith\u003c/a>) and he couldn’t be more proud.\u003c/p>\n\u003cp>“We’re really trying to push the boundaries of food and what you can do with it,” he said from New York (though Feastly is headquartered in San Francisco). \u003c/p>\n\u003cp>“We see Feastly as a place for chefs and people in the culinary world to showcase their craft, whatever that might be,” said Karesh. “It’s a canvas for food experiences, so this is a great example of people thinking outside the box.”\u003c/p>\n\u003cfigure id=\"attachment_93400\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://www.jeffthe420chef.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/JeffThe420Chef.jpeg\" alt=\"JeffThe420Chef. Photo courtesy of Jeff\" width=\"250\" class=\"size-full wp-image-93400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/JeffThe420Chef.jpeg 427w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/JeffThe420Chef-400x600.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/JeffThe420Chef-320x480.jpeg 320w\" sizes=\"(max-width: 427px) 100vw, 427px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">JeffThe420Chef. Photo courtesy of Jeff\u003c/figcaption>\u003c/figure>\n\u003cp>The class being offered on Saturday, which still has room available, is by a New York-based man who goes by the moniker \u003ca href=\"http://www.jeffthe420chef.com\" target=\"_blank\">JeffThe420Chef\u003c/a>. And forgive me for giving into stereotypes, but he sounds nothing like the stoner dude chef I imagined, he is much more the fast-talking New Yorker. By day, he is vice president of sales for a fashion company, but flies out to various places (especially Colorado and California) to make edibles for people who want them, as well as do full \u003ca href=\"http://www.jeffthe420chef.com/menu.html\" target=\"_blank\">dinner parties\u003c/a> with marijuana as the starring ingredient. This is the first time he’s teaching how to make “CannaButter,” and note to anyone thinking of enrolling, you must have a valid \u003ca href=\"http://www.cdph.ca.gov/programs/MMP/Pages/MMP%20Top%203%20Questions.aspx\" target=\"_blank\">California Medical Marijuana\u003c/a> card to participate, as well as bring your own eighth of marijuana; none will be sold or given away at the class. I.D.s will be rigorously checked, and registration papers will be signed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“As much fun as this is, it’s also very serious, and we’re making sure people all take this very seriously,” said Karesh.\u003c/p>\n\u003cp>Jeff – he doesn’t use his last name for this aspect of his life – was always an avid home cook, and two years ago, began making marijuana brownies for his friend’s mom who had cancer. But once she became a regular of these kinds of treats, she began to tire of the brownies and cookies available.\u003c/p>\n\u003cp>“The issue was always that there’s a specific taste to everything that you make with it,” said Jeff. After two years of experimentation, he hit pay dirt six weeks ago, when he figured out a process to make butter infused with the potency of the herb but without the marijuana flavor.\u003c/p>\n\u003cp>He is working with a lawyer now to patent it, but is happy to teach his method to others. He explained that the marijuana must be cured for eight days, in various natural solutions that removes the flavor but leaves the \u003ca href=\"http://en.wikipedia.org/wiki/Tetrahydrocannabinol\" target=\"_blank\">THC\u003c/a> (tetrahydrocannabinol, what causes the high) and \u003ca href=\"http://en.wikipedia.org/wiki/Cannabidiol\" target=\"_blank\">CBD\u003c/a> (cannabidiol, what relieves the pain) in the butter.\u003c/p>\n\u003cp>Jeff explained that if one is going to venture into making edibles, there is a lot to learn, especially since there are so many kinds of strains of pot these days. A rookie mistake may have eaters lying on the floor wanting to go to the hospital or if you're Maureen Dowd, penning a \u003ca href=\"http://www.nytimes.com/2014/06/04/opinion/dowd-dont-harsh-our-mellow-dude.html?_r=0\" target=\"_blank\">now infamous column in the New York Times\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_93398\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/weed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/weed.jpg\" alt=\"Marijuana. Photo courtesy of Feastly\" width=\"300\" height=\"300\" class=\"size-full wp-image-93398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-75x75.jpg 75w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marijuana. Photo courtesy of Feastly\u003c/figcaption>\u003c/figure>\n\u003cp>Attendees of Jeff’s class will also learn about the varieties of pot, and what kind should be used for what purpose. While there are over 100 strains, he said, these are usually hybrids of two major types of marijuana: \u003ca href=\"http://en.wikipedia.org/wiki/Cannabis_indica\" target=\"_blank\">Indica\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Cannabis_sativa\" target=\"_blank\">Sativa\u003c/a>. Indica causes one to feel relaxed or sleepy, while Sativa is known to be more energetic and uplifting (if you’re laughing hysterically, it’s most likely the Sativa at play).\u003c/p>\n\u003cp>“I tailor my food to what the person needs,” said Jeff. “If they have cancer and they’re dealing with pain, Indica is better, but if someone needs more energy and focus, and wants a happy-go-lucky experience, I’ll do something with Sativa. Every strain of marijuana has its own characteristics and the butters I make embody those characteristics to give people the experience they want.”\u003c/p>\n\u003cp>While this is his first foray into teaching, Jeff often cooks dinner parties for people, using edible pot in most courses. Just as a chef does, he calibrates the doses and timing, to provide the optimal experience for guests, without, hopefully, any guests, in his words, “freaking out.”\u003c/p>\n\u003cp>Through his own trial and error, he said, “I know exactly what I’m working with, so throughout an entire party people should not get more than the right amount for them in their food.”\u003c/p>\n\u003cfigure id=\"attachment_93399\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/weed-butter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/weed-butter.jpg\" alt=\"Making CannaButter. Photo courtesy of Feastly\" width=\"300\" height=\"300\" class=\"size-full wp-image-93399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-75x75.jpg 75w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making CannaButter. Photo courtesy of Feastly\u003c/figcaption>\u003c/figure>\n\u003cp>Jeff added that there are two price levels for the class, one is just to observe, for $85, and at the higher level, $175, guests will leave with a kit to make their own CannaButter at home, except the marijuana, of course, which they will need to supply.\u003c/p>\n\u003cp>Discounts are offered for anyone who works at a Bay Area dispensary.\u003c/p>\n\u003cp>While Feastly was the one to approach Jeff, both are thrilled about the partnership and are excited to see where it could take them.\u003c/p>\n\u003cp>“We’re really excited about this, as we don’t think anyone has openly been doing this using medical marijuana and food together,” said Karesh.\u003c/p>\n\u003cp>Added Jeff: “I really see them as a huge outlet for me to get out there and set up these classes throughout the country, wherever medical marijuana is used.”\u003c/p>\n\u003cp>And not to harsh your mellow or anything, but no edibles will be ingested at Saturday’s class.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“For this class, he’s not making any food,” said Karesh, “just showcasing how to use butter.” But who knows what could happen in the future. After all, his food has been vetted by the Feastly team, and Karesh concluded, “in innovative ways of food being a central component of one’s life, this guy is passionate about making cannabis butter and infusing medical marijuana into the food that he and others eat.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93389/feastly-offers-class-on-the-art-of-cooking-with-marijuana-making-cannabutter-for-edibles-without-the-harsh-taste","authors":["5567"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2695","bayareabites_64"],"tags":["bayareabites_14165","bayareabites_14076","bayareabites_14164","bayareabites_14077","bayareabites_11044","bayareabites_11746","bayareabites_11747","bayareabites_13053"],"featImg":"bayareabites_93399","label":"bayareabites"},"bayareabites_92177":{"type":"posts","id":"bayareabites_92177","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92177","score":null,"sort":[1421780638000]},"guestAuthors":[],"slug":"marijuana-edibles-cannabis-goes-gourmet","title":"Marijuana Edibles: Cannabis Goes Gourmet","publishDate":1421780638,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_92178\" class=\"wp-caption alignnone\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/2014-12-13-emerald-cup-154.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/2014-12-13-emerald-cup-154.jpg\" alt=\"Cannabis-Infused Creme Brulee from Beezle's Creamery\" width=\"667\" height=\"1000\" class=\"size-full wp-image-92178\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Not your average creme brulee\u003c/figcaption>\u003c/figure>\n\u003cp>Cannabis-infused treats are no longer limited to your pan of pot brownies made from a box mix. Nope, edibles are all grown up, and they have good taste. Even \u003ca href=\"http://www.foodrepublic.com/2015/01/13/michael-ruhlman-wants-teach-you-proper-ratios-cook\" target=\"_blank\">Ruhlman\u003c/a> is weighing in on how to cook with cannabis. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mj-sales-chart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mj-sales-chart.jpg\" alt=\"U.S. Marijuana Sales Estimates 2013-2018 (Source: Marijuana Business Factbook 2014, CannaBusiness Media)\" width=\"431\" height=\"277\" class=\"alignnone size-full wp-image-92183\">\u003c/a>\u003c/p>\n\u003cp>In 2014 legal marijuana sales in the US came in at an estimated $2.6 billion. That number is estimated to reach $8.2 billion by 2018. A big part of that number will be due to edibles. In Colorado (the first of four states to legalize the recreational use of marijuana), edibles are a major part of the cannabis market, accounting for \u003ca href=\"http://mmjbusinessdaily.com/backlash-sinks-proposed-edibles-ban-in-colorado/\" target=\"_blank\">50% or more of sales\u003c/a> at some retail shops. \u003c/p>\n\u003cp>The quality and variety of edibles available on the market has grown by leaps and bounds. At the \u003ca href=\"http://theemeraldcup.com/\" target=\"_blank\">Emerald Cup\u003c/a> hosted last month in Santa Rosa, we saw everything from cannabis infused cotton candy to medicated creme brulee. When we walked the expo hall at the \u003ca href=\"https://mmjbusinessdaily.com/conference/\" target=\"_blank\">Marijuana Business Conference\u003c/a>, there were times when we could easily have been at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/09/bay-area-foodmakers-command-a-huge-presence-at-sfs-fancy-food-show/\">Fancy Food Show\u003c/a>, checking out booths of artisanal sodas and fair trade chocolate. Times have changed, edibles are more sophisticated than ever before, and with the growing focus on lab testing, products that are rising to the top are those that can deliver accurate and consistent dosing. \u003c/p>\n\u003cp>It’s not surprising that cannabis patients in the Bay Area have their choice of delicious ways to medicate. We are a food-loving, food-obsessed tribe, who care about what we eat and how it tastes, and from the looks of it, edibles producers have taken note. So, if you are looking to medicate with the delicious in mind, look no further: \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/kiva.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/kiva.jpg\" alt=\"KIVA Confections Chocolate Bars\" width=\"1000\" height=\"682\" class=\"alignnone size-full wp-image-92181\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>KIVA Confections, Chocolate Bars\u003c/strong>\u003cbr>\n\u003cem>(180 mg per bar, 45 mg per square)\u003c/em>\u003c/p>\n\u003cp>The first thing we noticed about \u003ca href=\"http://www.kivaconfections.com/\" target=\"_blank\">KIVA’s chocolate bars\u003c/a> was how darn pretty they are! Their aesthetic is spot on — polished and contemporary, one of these chocolate bars would be right at home on the shelf at Whole Foods. Judge this book by its cover, because the chocolate inside that trendy kraft packaging tastes as good as it looks. Added bonus, each chocolate bar is segmented into four squares to make dosing easier. The chocolate comes in a variety of flavors like Vanilla Chai Milk Chocolate or Tangerine Dark Chocolate. \u003c/p>\n\u003cp>We’re also big fans of \u003ca href=\"http://www.kivaconfections.com/products/bites/bites-espresso\" target=\"_blank\">KIVA’s Terra Bites\u003c/a>, chocolate covered espresso beans. Each bean is approximately 5 mg of THC, so this is a particularly great option for beginners looking for a low dose product.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Auntie-Dolores-Glazed-Pecans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Auntie-Dolores-Glazed-Pecans.jpg\" alt=\"Cannabis-Infused Glazed Pecans from Auntie Dolores\" width=\"1000\" height=\"1000\" class=\"alignnone size-full wp-image-92179\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Auntie Dolores, Glazed Pecans\u003c/strong>\u003cbr>\n\u003cem>(100 mg per pouch, 3-5 mg per pecan)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://auntiedolores.com/\" target=\"_blank\">Auntie Dolores\u003c/a> is all about “The Every Day Edible” because sometimes, you don’t necessarily want a rich, decadent calorie bomb. Sometimes you want something snack-y and savory. Or maybe you’re looking for a gluten-free or vegan option. This is where Auntie Dolores shines with products like savory pretzels, spiced nuts, and crackers. We particularly adore their \u003cstrong>Glazed Pecans\u003c/strong>. Lightly sweetened with coconut sugar and kicked up with a touch of white balsamic vinegar, chipotle powder, and cayenne, these glazed nuts are totally addictive. Eat them on their own, or go the extra healthy mile and throw them on a salad. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/madame-munchie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/madame-munchie.jpg\" alt=\"Cannabis Macarons from Madame Munchie\" width=\"668\" height=\"1000\" class=\"alignnone size-full wp-image-92182\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Madame Munchie, Macarons\u003c/strong>\u003cbr>\n\u003cem>(100 mg per box, 20 mg per macaron)\u003c/em>\u003c/p>\n\u003cp>Medicated. Macarons. Yes, this exists! In true Cali-locavore form, these gorgeous hand-crafted macarons are made from local and organic ingredients. See what I did there? I just used about four foodie buzz words to describe a cannabis company. \u003ca href=\"http://madamemunchie.com/\" target=\"_blank\">Madame Munchie’s Artisanal Cannabis Macarons\u003c/a> come in foodie-approved flavors like Citrus à l’amande, made with almond butter and topped with orange zest, and Grilled PB&J, complete with darling grill marks and all. \u003c/p>\n\u003cp>They are almost too beautiful to eat, but trust us, you’ll be glad you did. If only all medicine came in the form of macarons. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/beezles-creamery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/beezles-creamery.jpg\" alt=\"Cannabis Ice Cream from Beezle's Creamery\" width=\"667\" height=\"1000\" class=\"alignnone size-full wp-image-92180\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Beezle’s Creamery, Ice Cream Push Pops\u003c/strong>\u003cbr>\n\u003cem>(50 mg per pop)\u003c/em>\u003c/p>\n\u003cp>Cannabis-infused ice cream, could there be anything more delightful? The push pop container is a brilliant method of dispensing \u003ca href=\"http://instagram.com/beezlescreamery/\" target=\"_blank\">Beezle’s Creamery\u003c/a>'s dreamy organic ice cream. The line features fun flavors like Buttered + Toasted, a peanut butter cream with Cinnamon Toast Crunch, and vegan options like Gone Bananers, a banana “ice cream” with nut and seed butter. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sweetleaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sweetleaf.jpg\" alt=\"CBD Oils from SweetLeaf\" width=\"750\" height=\"1000\" class=\"alignnone size-full wp-image-92184\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>SweetLeaf, CBD Extract Oils & Tinctures\u003c/strong>\u003c/p>\n\u003cp>We’d be remiss if we didn’t mention the burgeoning interest in \u003ca href=\"http://www.projectcbd.org/\" target=\"_blank\">high CBD\u003c/a> products as more studies are showing the great potential of this non-psychoactive cannabinoid in treating \u003ca href=\"http://steephilllab.com/cannabis-science-what-are-cannabinoids/\" target=\"_blank\">numerous ailments\u003c/a>. \u003ca href=\"http://www.sweetleafco.com/\" target=\"_blank\">SweetLeaf\u003c/a> offers oils and tinctures in three CBD-to-THC ratios (20:1, 3:1, and 1:1) each targeting certain conditions. SweetLeaf patients are successfully using these extracts for everything from neurological disorders like epilepsy (20:1) to auto-immune diseases like Multiple Sclerosis (3:1) to pain relief (1:1). You can add the oils or tinctures to the tasty beverage or food of your choice, or you can enjoy one of SweetLeaf’s CBD-rich edibles. Sriracha Kale Chips, anyone? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/CBACard_web.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/CBACard_web.jpg\" alt=\"Edibles Education, CannabisAlliance.org\" width=\"800\" height=\"595\" class=\"alignnone size-full wp-image-92190\">\u003c/a>\u003c/p>\n\u003cp>As cannabis consumption becomes less taboo and as more research is done on the medicinal benefits of the plant, there’s no doubt that this is an industry just itching to stretch its legs. Especially when it comes to edibles, education and titration are key to an enjoyable and safe experience. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Start Low\u003c/strong>, \u003cstrong>Go Slow\u003c/strong>...and enjoy the ride. \u003c/p>\n\n","blocks":[],"excerpt":"Cannabis-infused treats are no longer limited to your pan of pot brownies made from a box mix. Nope, edibles are all grown up, and they have good taste. So, if you are looking to medicate with the delicious in mind, look no further. Here are our top 5 picks.","status":"publish","parent":0,"modified":1421859293,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":931},"headData":{"title":"Marijuana Edibles: Cannabis Goes Gourmet | KQED","description":"Cannabis-infused treats are no longer limited to your pan of pot brownies made from a box mix. Nope, edibles are all grown up, and they have good taste. So, if you are looking to medicate with the delicious in mind, look no further. Here are our top 5 picks.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Marijuana Edibles: Cannabis Goes Gourmet","datePublished":"2015-01-20T19:03:58.000Z","dateModified":"2015-01-21T16:54:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"92177 http://blogs.kqed.org/bayareabites/?p=92177","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/20/marijuana-edibles-cannabis-goes-gourmet/","disqusTitle":"Marijuana Edibles: Cannabis Goes Gourmet","path":"/bayareabites/92177/marijuana-edibles-cannabis-goes-gourmet","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92178\" class=\"wp-caption alignnone\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/2014-12-13-emerald-cup-154.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/2014-12-13-emerald-cup-154.jpg\" alt=\"Cannabis-Infused Creme Brulee from Beezle's Creamery\" width=\"667\" height=\"1000\" class=\"size-full wp-image-92178\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Not your average creme brulee\u003c/figcaption>\u003c/figure>\n\u003cp>Cannabis-infused treats are no longer limited to your pan of pot brownies made from a box mix. Nope, edibles are all grown up, and they have good taste. Even \u003ca href=\"http://www.foodrepublic.com/2015/01/13/michael-ruhlman-wants-teach-you-proper-ratios-cook\" target=\"_blank\">Ruhlman\u003c/a> is weighing in on how to cook with cannabis. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mj-sales-chart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mj-sales-chart.jpg\" alt=\"U.S. Marijuana Sales Estimates 2013-2018 (Source: Marijuana Business Factbook 2014, CannaBusiness Media)\" width=\"431\" height=\"277\" class=\"alignnone size-full wp-image-92183\">\u003c/a>\u003c/p>\n\u003cp>In 2014 legal marijuana sales in the US came in at an estimated $2.6 billion. That number is estimated to reach $8.2 billion by 2018. A big part of that number will be due to edibles. In Colorado (the first of four states to legalize the recreational use of marijuana), edibles are a major part of the cannabis market, accounting for \u003ca href=\"http://mmjbusinessdaily.com/backlash-sinks-proposed-edibles-ban-in-colorado/\" target=\"_blank\">50% or more of sales\u003c/a> at some retail shops. \u003c/p>\n\u003cp>The quality and variety of edibles available on the market has grown by leaps and bounds. At the \u003ca href=\"http://theemeraldcup.com/\" target=\"_blank\">Emerald Cup\u003c/a> hosted last month in Santa Rosa, we saw everything from cannabis infused cotton candy to medicated creme brulee. When we walked the expo hall at the \u003ca href=\"https://mmjbusinessdaily.com/conference/\" target=\"_blank\">Marijuana Business Conference\u003c/a>, there were times when we could easily have been at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/09/bay-area-foodmakers-command-a-huge-presence-at-sfs-fancy-food-show/\">Fancy Food Show\u003c/a>, checking out booths of artisanal sodas and fair trade chocolate. Times have changed, edibles are more sophisticated than ever before, and with the growing focus on lab testing, products that are rising to the top are those that can deliver accurate and consistent dosing. \u003c/p>\n\u003cp>It’s not surprising that cannabis patients in the Bay Area have their choice of delicious ways to medicate. We are a food-loving, food-obsessed tribe, who care about what we eat and how it tastes, and from the looks of it, edibles producers have taken note. So, if you are looking to medicate with the delicious in mind, look no further: \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/kiva.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/kiva.jpg\" alt=\"KIVA Confections Chocolate Bars\" width=\"1000\" height=\"682\" class=\"alignnone size-full wp-image-92181\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>KIVA Confections, Chocolate Bars\u003c/strong>\u003cbr>\n\u003cem>(180 mg per bar, 45 mg per square)\u003c/em>\u003c/p>\n\u003cp>The first thing we noticed about \u003ca href=\"http://www.kivaconfections.com/\" target=\"_blank\">KIVA’s chocolate bars\u003c/a> was how darn pretty they are! Their aesthetic is spot on — polished and contemporary, one of these chocolate bars would be right at home on the shelf at Whole Foods. Judge this book by its cover, because the chocolate inside that trendy kraft packaging tastes as good as it looks. Added bonus, each chocolate bar is segmented into four squares to make dosing easier. The chocolate comes in a variety of flavors like Vanilla Chai Milk Chocolate or Tangerine Dark Chocolate. \u003c/p>\n\u003cp>We’re also big fans of \u003ca href=\"http://www.kivaconfections.com/products/bites/bites-espresso\" target=\"_blank\">KIVA’s Terra Bites\u003c/a>, chocolate covered espresso beans. Each bean is approximately 5 mg of THC, so this is a particularly great option for beginners looking for a low dose product.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Auntie-Dolores-Glazed-Pecans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Auntie-Dolores-Glazed-Pecans.jpg\" alt=\"Cannabis-Infused Glazed Pecans from Auntie Dolores\" width=\"1000\" height=\"1000\" class=\"alignnone size-full wp-image-92179\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Auntie Dolores, Glazed Pecans\u003c/strong>\u003cbr>\n\u003cem>(100 mg per pouch, 3-5 mg per pecan)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://auntiedolores.com/\" target=\"_blank\">Auntie Dolores\u003c/a> is all about “The Every Day Edible” because sometimes, you don’t necessarily want a rich, decadent calorie bomb. Sometimes you want something snack-y and savory. Or maybe you’re looking for a gluten-free or vegan option. This is where Auntie Dolores shines with products like savory pretzels, spiced nuts, and crackers. We particularly adore their \u003cstrong>Glazed Pecans\u003c/strong>. Lightly sweetened with coconut sugar and kicked up with a touch of white balsamic vinegar, chipotle powder, and cayenne, these glazed nuts are totally addictive. Eat them on their own, or go the extra healthy mile and throw them on a salad. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/madame-munchie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/madame-munchie.jpg\" alt=\"Cannabis Macarons from Madame Munchie\" width=\"668\" height=\"1000\" class=\"alignnone size-full wp-image-92182\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Madame Munchie, Macarons\u003c/strong>\u003cbr>\n\u003cem>(100 mg per box, 20 mg per macaron)\u003c/em>\u003c/p>\n\u003cp>Medicated. Macarons. Yes, this exists! In true Cali-locavore form, these gorgeous hand-crafted macarons are made from local and organic ingredients. See what I did there? I just used about four foodie buzz words to describe a cannabis company. \u003ca href=\"http://madamemunchie.com/\" target=\"_blank\">Madame Munchie’s Artisanal Cannabis Macarons\u003c/a> come in foodie-approved flavors like Citrus à l’amande, made with almond butter and topped with orange zest, and Grilled PB&J, complete with darling grill marks and all. \u003c/p>\n\u003cp>They are almost too beautiful to eat, but trust us, you’ll be glad you did. If only all medicine came in the form of macarons. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/beezles-creamery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/beezles-creamery.jpg\" alt=\"Cannabis Ice Cream from Beezle's Creamery\" width=\"667\" height=\"1000\" class=\"alignnone size-full wp-image-92180\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Beezle’s Creamery, Ice Cream Push Pops\u003c/strong>\u003cbr>\n\u003cem>(50 mg per pop)\u003c/em>\u003c/p>\n\u003cp>Cannabis-infused ice cream, could there be anything more delightful? The push pop container is a brilliant method of dispensing \u003ca href=\"http://instagram.com/beezlescreamery/\" target=\"_blank\">Beezle’s Creamery\u003c/a>'s dreamy organic ice cream. The line features fun flavors like Buttered + Toasted, a peanut butter cream with Cinnamon Toast Crunch, and vegan options like Gone Bananers, a banana “ice cream” with nut and seed butter. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sweetleaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sweetleaf.jpg\" alt=\"CBD Oils from SweetLeaf\" width=\"750\" height=\"1000\" class=\"alignnone size-full wp-image-92184\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>SweetLeaf, CBD Extract Oils & Tinctures\u003c/strong>\u003c/p>\n\u003cp>We’d be remiss if we didn’t mention the burgeoning interest in \u003ca href=\"http://www.projectcbd.org/\" target=\"_blank\">high CBD\u003c/a> products as more studies are showing the great potential of this non-psychoactive cannabinoid in treating \u003ca href=\"http://steephilllab.com/cannabis-science-what-are-cannabinoids/\" target=\"_blank\">numerous ailments\u003c/a>. \u003ca href=\"http://www.sweetleafco.com/\" target=\"_blank\">SweetLeaf\u003c/a> offers oils and tinctures in three CBD-to-THC ratios (20:1, 3:1, and 1:1) each targeting certain conditions. SweetLeaf patients are successfully using these extracts for everything from neurological disorders like epilepsy (20:1) to auto-immune diseases like Multiple Sclerosis (3:1) to pain relief (1:1). You can add the oils or tinctures to the tasty beverage or food of your choice, or you can enjoy one of SweetLeaf’s CBD-rich edibles. Sriracha Kale Chips, anyone? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/CBACard_web.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/CBACard_web.jpg\" alt=\"Edibles Education, CannabisAlliance.org\" width=\"800\" height=\"595\" class=\"alignnone size-full wp-image-92190\">\u003c/a>\u003c/p>\n\u003cp>As cannabis consumption becomes less taboo and as more research is done on the medicinal benefits of the plant, there’s no doubt that this is an industry just itching to stretch its legs. Especially when it comes to edibles, education and titration are key to an enjoyable and safe experience. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Start Low\u003c/strong>, \u003cstrong>Go Slow\u003c/strong>...and enjoy the ride. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92177/marijuana-edibles-cannabis-goes-gourmet","authors":["5037"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_1245"],"tags":["bayareabites_14076","bayareabites_14077","bayareabites_11746"],"featImg":"bayareabites_92186","label":"bayareabites"},"bayareabites_91087":{"type":"posts","id":"bayareabites_91087","meta":{"index":"posts_1591205157","site":"bayareabites","id":"91087","score":null,"sort":[1418857887000]},"guestAuthors":[],"slug":"way-beyond-brownies-vice-launches-a-marijuana-cooking-show","title":"Way Beyond Brownies: Vice Launches A Marijuana Cooking Show","publishDate":1418857887,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[youtube //www.youtube.com/watch?v=Z2Xd7cseGcE]\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/15/370971706/way-beyond-brownies-vice-launches-a-marijuana-cooking-show\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/17/14)\u003c/p>\n\u003cp>On Sunday, my mother sent me an email: \"OMG! Watch this unbelievable cooking show!\"\u003c/p>\n\u003cp>It wasn't spam, and my mother, who's 65, does not use OMG lightly.\u003c/p>\n\u003cp>The fuss was over a 20-minute video about a 91-year-old grandmother who cooks Italian classics in marijuana-infused butter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's the first episode in a new series called \u003cem>Bong Appetit\u003c/em> from Munchies, Vice Media's food channel. Vice is the media company that \u003ca href=\"http://www.newyorker.com/magazine/2013/04/08/the-bad-boy-brand\">aspires\u003c/a> to be \"the largest network for young people in the world.\"\u003c/p>\n\u003cp>But the appeal of a marijuana cooking show apparently extends far beyond computer-bound stoners clicking for chuckles.\u003c/p>\n\u003cp>As the show's producer, David Bienenstock, who's based in Santa Cruz, Calif., tells The Salt, there's really so much more to the world of marijuana cuisine than pot brownies and lollipops at the edible shops popping up around Colorado, Washington and California. Bienenstock has been writing Vice's \"Weed Eater\" column since April and is a former editor at \u003cem>High Times\u003c/em>.\u003c/p>\n\u003cp>\"We're moving beyond marijuana as something frightening. A lot of people are curious, and food is a great way for people to access the culture,\" he says. \"Once they can access it, they start to understand it's something we shouldn't be suppressing and should be celebrating.\"\u003c/p>\n\u003cp>The culinary connection has largely been ignored, Bienenstock says. (Except on this blog: We've reported on \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/20/washington-state-butcher-spikes-pig-feed-with-weed/\">a butcher\u003c/a> who feeds marijuana to his pigs and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/14/the-latest-food-truck-theme-is-marijuana-for-lunch/\">a marijuana food truck\u003c/a>.)\u003c/p>\n\u003cp>Which perhaps explains the freshness of characters like Aurora Leveroni, also known as \"Nonna Marijuana.\" The charming 91-year-old first shared her marijuana cooking skills on YouTube in 2011, courtesy of the \u003ca href=\"https://wamm.org/about-wamm/\">Wo/Men's Alliance for Medical Marijuana\u003c/a>, which her daughter, Valerie Corral, founded.\u003c/p>\n\u003cp>\"I like to cook with medical marijuana because I feel that it helps those who have been ill and had to endure pain, and I will use it if it helps anyone,\" she tells Munchies. But that does not include herself. While Valerie says has used marijuana to treat \u003ca href=\"http://www.mayoclinic.org/diseases-conditions/grand-mal-seizure/basics/definition/con-20021356\">grand mal seizures\u003c/a> since the 1970s, when she was injured in a car accident, Nonna says she doesn't partake.\u003c/p>\n\u003cp>But like any good Italian grandmother who comforts through food, she's more than happy to cook it for others. And so Nonna shares her marijuana-infused butter technique with \u003cem>Bong Appetit\u003c/em> host Matt Zambric.\u003c/p>\n\u003cp>Then Valerie offers Zambric a tour of her impressive marijuana garden, which features 20 different strains that her organization, WAMM, supplies to patients and caregivers on donation basis.\u003c/p>\n\u003cp>Next it's time to get back to the kitchen to make \u003ca href=\"http://munchies.vice.com/recipes/chicken-pot-cciatore?utm_source=munchiesyoutube&utm_medium=video&utm_campaign=recipe\">chicken pot-cciatore\u003c/a> and gnocchi with Nonna. We won't tell you how it ends, but suffice it to say it's delectable.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"\"Nonna Marijuana's Italian Feast\" is the first episode of a Web series exploring pot cuisine. It features a charming 91-year-old grandmother who cooks cannabis Italian food infused with love.","status":"publish","parent":0,"modified":1418857887,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":485},"headData":{"title":"Way Beyond Brownies: Vice Launches A Marijuana Cooking Show | KQED","description":""Nonna Marijuana's Italian Feast" is the first episode of a Web series exploring pot cuisine. It features a charming 91-year-old grandmother who cooks cannabis Italian food infused with love.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Way Beyond Brownies: Vice Launches A Marijuana Cooking Show","datePublished":"2014-12-17T23:11:27.000Z","dateModified":"2014-12-17T23:11:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"91087 http://blogs.kqed.org/bayareabites/?p=91087","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/17/way-beyond-brownies-vice-launches-a-marijuana-cooking-show/","disqusTitle":"Way Beyond Brownies: Vice Launches A Marijuana Cooking Show","nprByline":"Eliza Barclay","nprStoryId":"370971706","nprApiLink":"http://api.npr.org/query?id=370971706&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/12/15/370971706/way-beyond-brownies-vice-launches-a-marijuana-cooking-show?ft=3&f=370971706","nprRetrievedStory":"1","nprPubDate":"Wed, 17 Dec 2014 13:03:00 -0500","nprStoryDate":"Wed, 17 Dec 2014 11:31:00 -0500","nprLastModifiedDate":"Wed, 17 Dec 2014 13:03:16 -0500","path":"/bayareabites/91087/way-beyond-brownies-vice-launches-a-marijuana-cooking-show","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Z2Xd7cseGcE'\n title='//www.youtube.com/embed/Z2Xd7cseGcE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/15/370971706/way-beyond-brownies-vice-launches-a-marijuana-cooking-show\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/17/14)\u003c/p>\n\u003cp>On Sunday, my mother sent me an email: \"OMG! Watch this unbelievable cooking show!\"\u003c/p>\n\u003cp>It wasn't spam, and my mother, who's 65, does not use OMG lightly.\u003c/p>\n\u003cp>The fuss was over a 20-minute video about a 91-year-old grandmother who cooks Italian classics in marijuana-infused butter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's the first episode in a new series called \u003cem>Bong Appetit\u003c/em> from Munchies, Vice Media's food channel. Vice is the media company that \u003ca href=\"http://www.newyorker.com/magazine/2013/04/08/the-bad-boy-brand\">aspires\u003c/a> to be \"the largest network for young people in the world.\"\u003c/p>\n\u003cp>But the appeal of a marijuana cooking show apparently extends far beyond computer-bound stoners clicking for chuckles.\u003c/p>\n\u003cp>As the show's producer, David Bienenstock, who's based in Santa Cruz, Calif., tells The Salt, there's really so much more to the world of marijuana cuisine than pot brownies and lollipops at the edible shops popping up around Colorado, Washington and California. Bienenstock has been writing Vice's \"Weed Eater\" column since April and is a former editor at \u003cem>High Times\u003c/em>.\u003c/p>\n\u003cp>\"We're moving beyond marijuana as something frightening. A lot of people are curious, and food is a great way for people to access the culture,\" he says. \"Once they can access it, they start to understand it's something we shouldn't be suppressing and should be celebrating.\"\u003c/p>\n\u003cp>The culinary connection has largely been ignored, Bienenstock says. (Except on this blog: We've reported on \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/20/washington-state-butcher-spikes-pig-feed-with-weed/\">a butcher\u003c/a> who feeds marijuana to his pigs and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/14/the-latest-food-truck-theme-is-marijuana-for-lunch/\">a marijuana food truck\u003c/a>.)\u003c/p>\n\u003cp>Which perhaps explains the freshness of characters like Aurora Leveroni, also known as \"Nonna Marijuana.\" The charming 91-year-old first shared her marijuana cooking skills on YouTube in 2011, courtesy of the \u003ca href=\"https://wamm.org/about-wamm/\">Wo/Men's Alliance for Medical Marijuana\u003c/a>, which her daughter, Valerie Corral, founded.\u003c/p>\n\u003cp>\"I like to cook with medical marijuana because I feel that it helps those who have been ill and had to endure pain, and I will use it if it helps anyone,\" she tells Munchies. But that does not include herself. While Valerie says has used marijuana to treat \u003ca href=\"http://www.mayoclinic.org/diseases-conditions/grand-mal-seizure/basics/definition/con-20021356\">grand mal seizures\u003c/a> since the 1970s, when she was injured in a car accident, Nonna says she doesn't partake.\u003c/p>\n\u003cp>But like any good Italian grandmother who comforts through food, she's more than happy to cook it for others. And so Nonna shares her marijuana-infused butter technique with \u003cem>Bong Appetit\u003c/em> host Matt Zambric.\u003c/p>\n\u003cp>Then Valerie offers Zambric a tour of her impressive marijuana garden, which features 20 different strains that her organization, WAMM, supplies to patients and caregivers on donation basis.\u003c/p>\n\u003cp>Next it's time to get back to the kitchen to make \u003ca href=\"http://munchies.vice.com/recipes/chicken-pot-cciatore?utm_source=munchiesyoutube&utm_medium=video&utm_campaign=recipe\">chicken pot-cciatore\u003c/a> and gnocchi with Nonna. We won't tell you how it ends, but suffice it to say it's delectable.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/91087/way-beyond-brownies-vice-launches-a-marijuana-cooking-show","authors":["byline_bayareabites_91087"],"categories":["bayareabites_4084","bayareabites_10916","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_14020","bayareabites_11746","bayareabites_13052","bayareabites_11747","bayareabites_14018","bayareabites_10921","bayareabites_14019","bayareabites_14021"],"featImg":"bayareabites_91088","label":"bayareabites"},"bayareabites_86695":{"type":"posts","id":"bayareabites_86695","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86695","score":null,"sort":[1409092608000]},"guestAuthors":[],"slug":"colorados-pot-brownies-have-a-new-ingredient-warning-labels","title":"Colorado's Pot Brownies Have A New Ingredient — Warning Labels","publishDate":1409092608,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_86696\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/marijuana-edibles_slide-7b899a7c7760c52da2e95f20d1c2aaa963b81875.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/marijuana-edibles_slide-7b899a7c7760c52da2e95f20d1c2aaa963b81875.jpg\" alt=\"Edibles available at LoDo Wellness Center in Denver, Colo. LoDo Wellness Center is both a retail marijuana and medical marijuana dispensary and grow facility in downtown Denver. Photo: Matthew Staver/Landov\" width=\"1798\" height=\"1198\" class=\"size-full wp-image-86696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edibles available at LoDo Wellness Center in Denver, Colo. LoDo Wellness Center is both a retail marijuana and medical marijuana dispensary and grow facility in downtown Denver. Photo: Matthew Staver/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140826_atc_regulating_edible_pot.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.kunc.org/people/luke-runyon\" target=\"_blank\">Luke Runyon\u003c/a>, \u003ca href=\"http://www.kunc.org/\" target=\"_blank\">KUNC\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/26/343432131/colorados-pot-brownies-have-a-new-ingredient-warning-labels\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/26/14)\u003c/p>\n\u003cp>When Colorado \u003ca href=\"http://harvestpublicmedia.org/article/colorado-creates-food-safety-system-regulate-marijuana-industry-edibles\">legalized\u003c/a> recreational marijuana use earlier this year, it also opened the door for food products infused with the psychoactive ingredient, THC, to anyone over the age of 21. That means bakers and food companies now have to ensure new products aren't contaminated with foodborne pathogens. And they have to make sure they're not falling into the hands of children or are too potent to eat.\u003c/p>\n\u003cp>While public policy think tanks like the Brookings Institution have \u003ca href=\"http://www.brookings.edu/research/reports/2014/07/colorado-marijuana-legalization-succeeding\">praised\u003c/a> state regulators and legislators for their handling of legal marijuana so far, problems with potency in edible products have made headlines and turned into public relations headaches for the marijuana industry.\u003c/p>\n\u003cp>Some eager, inexperienced consumers have overindulged on the pot-infused food and then showed up in emergency rooms sweating and paranoid. Edibles were \u003ca href=\"http://www.denverpost.com/news/ci_25488963/marijuana-edibles-spotlight-colorado-after-students-death\">linked to\u003c/a> the death of a Wyoming college student in Denver.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There's been anecdotal evidence that some of the new consumers in the legalized market were not very well informed in terms of how to safely take that product,\" said \u003ca href=\"http://www.colorado.gov/cs/Satellite?blobcol=urldata&blobheadername1=Content-Disposition&blobheadername2=Content-Type&blobheadervalue1=inline%3B+filename%3D%22PR+Announcing+Lewis+Koski+as+MED+Division+Director%2C+January+14%2C+2014.pdf%22&blobheadervalue2=application%2Fpdf&blobkey=id&blobtable=MungoBlobs&blobwhere=1251929826925&ssbinary=true\">Lewis Koski\u003c/a>, Colorado's marijuana enforcement director.\u003c/p>\n\u003cp>But that's not for lack of information on labels. State law requires specific information on all marijuana packages. In addition, Colorado's been rolling out rules for the edible marijuana sector in batches for almost a year now.\u003c/p>\n\u003cp>Regulators dropped a big set of what they call \"emergency rules\" on August 1, which spell out serving sizes limited to 100 milligrams of THC per product, and now, warning labels.\u003c/p>\n\u003cp>But adding even more notes to packages of THC-infused chocolate and granola bars won't likely increase safety, Koski said.\u003c/p>\n\u003cp>\"If you continue to put other warnings on there, you have to really question whether or not that becomes effective as a means to really educate a consumer,\" Koski said.\u003c/p>\n\u003cfigure id=\"attachment_86697\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/edibles-education1_slide-f8bfbe64b4ea63f71fcd5e53504cf59f5be6fce7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/edibles-education1_slide-f8bfbe64b4ea63f71fcd5e53504cf59f5be6fce7.jpg\" alt=\"Maka Kalaí, the manager of Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo., hands out edible education cards with each purchase. Photo: Luke Runyon/KUNC\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-86697\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maka Kalaí, the manager of Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo., hands out edible education cards with each purchase. Photo: Luke Runyon/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>So for now, most of the dosage education has fallen to the pot shops themselves. Brendon Greney works behind the counter at Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo. Greney is a \"budtender,\" as in marijuana flower buds. Even though labels are packed full of information, Greney says most people don't read them. He views himself as an educator.\u003c/p>\n\u003cp>For instance, when a customer asks about orange flavored THC-infused liquids in little spray bottles — like a breath freshener – Greney walks them through an appropriate dose.\u003c/p>\n\u003cp>\"I don't know what your tolerance is,\" Greney says to the customer. \"It varies by the individual and metabolism. But 10 milligrams is what we recommend.\"\u003c/p>\n\u003cp>The shop is filled with other items, too — granola bars, lollipops and gummy bears. Many edibles stick to the sweets, with candies and chocolates dominating store shelves. But as marijuana acceptance spreads, entrepreneurs are testing the limits of consumer tastes. A\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/14/the-latest-food-truck-theme-is-marijuana-for-lunch/\"> pop-up food truck\u003c/a> has dished out THC-infused pulled pork sandwiches.\u003c/p>\n\u003cp>\"This is fun. It should be fun,\" says Greney. \"And I think it's safe if consumed and used the right way... It's not some scary back alley thing.\"\u003c/p>\n\u003cp>Organic Alternatives is fielding questions from customers all over the globe.\u003cem>\u003cstrong> \u003c/strong>\u003c/em>Open for recreational sales since the end of June 2014, the store has already had visitors from all seven continents. Yes, even Antarctica. The store says a researcher based at a substation there recently stopped by.\u003c/p>\n\u003cp>\"It's really our job and our responsibility to educate them and let them know, this is a lot different than what your friend made in the '60s,\" says Organic Alternatives manager Maka Kalaí. That's why the staff hand out industry-developed edible education cards with every purchase, telling consumers to \"Start Low and Go Slow.\"\u003c/p>\n\u003cp>It's in the best interest of marijuana food manufacturers to make sure first-time consumers have a good experience, says Monique Nobil, director of marketing for Julie and Kate Baked Goods, a Denver-based THC-infused granola producer. The company sells its granola packages with the cards included, as well.\u003c/p>\n\u003cp>\"You want to do it in a way that's responsible,\" Nobil says. \"So that you know your end product is what you say it is. And so your consumer knows exactly what it is.\"\u003c/p>\n\u003cp>The relatively young industry of edible marijuana manufacturing is still learning lessons in professionalism and good business practices. Before Jan. 1, these food companies operated in a legal gray area in Colorado, serving medical marijuana patients, not the general public. Now they have to think about new concerns like food safety.\u003c/p>\n\u003cp>In a Denver conference room, that transition from underground market to a more established, respected one is on display. It's set up like a classroom. The students all have one thing in common. They're making, testing and selling edible marijuana.\u003c/p>\n\u003cp>\"Today is not a cannabis cooking class. It's about food safety,\" ServSafe trainer Maureen McNamara tells the room. ServSafe is a food safety training used widely in the restaurant and hospitality industry.\u003c/p>\n\u003cp>For years, McNamara taught kitchen staff how to wash their hands and keep food at the right temperature. But just recently she started a side business to pass along the same information to people making food infused with THC, calling her enterprise \"Cannabis Trainers,\" with classes on food safety and proper in-store education for budtenders.\u003c/p>\n\u003cp>Trainings like McNamara's are mandatory for pot-infused food preparers. Edibles makers also have to test their products for potency, molds, and foodborne pathogens. Any violations handed out by the state could put them out of business.\u003c/p>\n\u003cp>With the drug still illegal at the federal level, Colorado is wading into uncharted regulatory territory.\u003c/p>\n\u003cp>\"This is the direct result of taking a product that used to exist on the underground market and putting it into a legal regulated one,\" said \u003ca href=\"https://thecannabisindustry.org/tag/taylor-west/\">Taylor West\u003c/a>, deputy director of the National Cannabis Industry Association.\u003c/p>\n\u003cp>\"Now we have the impetus to do things like trainings to be sure that everything is being handled in a professional manner,\" West says. \"You don't have that in an illegal market.\"\u003c/p>\n\u003cp>Creating a legal, regulated market though has presented some challenges. Regulators worried pot candies would appeal to children, so they forced all foods to be sold in child-resistant packages. Washington state, also working to establish rules for a recreational marijuana industry, has banned marijuana-infused candies, but allows baked goods and bottled drinks.\u003c/p>\n\u003cp>While Colorado and Washington attempt to create standards for the recreational marijuana sector, other states are watching closely.\u003c/p>\n\u003cp>\"I would think for any state that is looking to go down that path, they'd be crazy not to look at Colorado and look at the successes and look at the places where we've had to tweak things,\" West said.\u003c/p>\n\u003cp>\u003cem>Runyon reports for KUNC and \u003c/em>\u003ca href=\"http://www.harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003cem> a reporting collaboration that focuses on agriculture and food production.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Colorado is rolling out regulations for the edible marijuana sector, including \"emergency rules,\" which spell out serving sizes. But for now, most of the dosage education is falling to pot shops.","status":"publish","parent":0,"modified":1409092825,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":1237},"headData":{"title":"Colorado's Pot Brownies Have A New Ingredient — Warning Labels | KQED","description":"Colorado is rolling out regulations for the edible marijuana sector, including "emergency rules," which spell out serving sizes. But for now, most of the dosage education is falling to pot shops.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Colorado's Pot Brownies Have A New Ingredient — Warning Labels","datePublished":"2014-08-26T22:36:48.000Z","dateModified":"2014-08-26T22:40:25.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"86695 http://blogs.kqed.org/bayareabites/?p=86695","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/26/colorados-pot-brownies-have-a-new-ingredient-warning-labels/","disqusTitle":"Colorado's Pot Brownies Have A New Ingredient — Warning Labels","nprByline":"Luke Runyon","nprStoryId":"343432131","nprApiLink":"http://api.npr.org/query?id=343432131&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/08/26/343432131/colorados-pot-brownies-have-a-new-ingredient-warning-labels?ft=3&f=343432131","nprRetrievedStory":"1","nprPubDate":"Tue, 26 Aug 2014 18:11:00 -0400","nprStoryDate":"Tue, 26 Aug 2014 18:02:00 -0400","nprLastModifiedDate":"Tue, 26 Aug 2014 18:11:03 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140826_atc_regulating_edible_pot.mp3?orgId=1&topicId=1053&ft=3&f=343432131","nprAudioM3u":"http://api.npr.org/m3u/1343484379-01714a.m3u?orgId=1&topicId=1053&ft=3&f=343432131","path":"/bayareabites/86695/colorados-pot-brownies-have-a-new-ingredient-warning-labels","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140826_atc_regulating_edible_pot.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86696\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/marijuana-edibles_slide-7b899a7c7760c52da2e95f20d1c2aaa963b81875.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/marijuana-edibles_slide-7b899a7c7760c52da2e95f20d1c2aaa963b81875.jpg\" alt=\"Edibles available at LoDo Wellness Center in Denver, Colo. LoDo Wellness Center is both a retail marijuana and medical marijuana dispensary and grow facility in downtown Denver. Photo: Matthew Staver/Landov\" width=\"1798\" height=\"1198\" class=\"size-full wp-image-86696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edibles available at LoDo Wellness Center in Denver, Colo. LoDo Wellness Center is both a retail marijuana and medical marijuana dispensary and grow facility in downtown Denver. Photo: Matthew Staver/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140826_atc_regulating_edible_pot.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.kunc.org/people/luke-runyon\" target=\"_blank\">Luke Runyon\u003c/a>, \u003ca href=\"http://www.kunc.org/\" target=\"_blank\">KUNC\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/26/343432131/colorados-pot-brownies-have-a-new-ingredient-warning-labels\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/26/14)\u003c/p>\n\u003cp>When Colorado \u003ca href=\"http://harvestpublicmedia.org/article/colorado-creates-food-safety-system-regulate-marijuana-industry-edibles\">legalized\u003c/a> recreational marijuana use earlier this year, it also opened the door for food products infused with the psychoactive ingredient, THC, to anyone over the age of 21. That means bakers and food companies now have to ensure new products aren't contaminated with foodborne pathogens. And they have to make sure they're not falling into the hands of children or are too potent to eat.\u003c/p>\n\u003cp>While public policy think tanks like the Brookings Institution have \u003ca href=\"http://www.brookings.edu/research/reports/2014/07/colorado-marijuana-legalization-succeeding\">praised\u003c/a> state regulators and legislators for their handling of legal marijuana so far, problems with potency in edible products have made headlines and turned into public relations headaches for the marijuana industry.\u003c/p>\n\u003cp>Some eager, inexperienced consumers have overindulged on the pot-infused food and then showed up in emergency rooms sweating and paranoid. Edibles were \u003ca href=\"http://www.denverpost.com/news/ci_25488963/marijuana-edibles-spotlight-colorado-after-students-death\">linked to\u003c/a> the death of a Wyoming college student in Denver.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There's been anecdotal evidence that some of the new consumers in the legalized market were not very well informed in terms of how to safely take that product,\" said \u003ca href=\"http://www.colorado.gov/cs/Satellite?blobcol=urldata&blobheadername1=Content-Disposition&blobheadername2=Content-Type&blobheadervalue1=inline%3B+filename%3D%22PR+Announcing+Lewis+Koski+as+MED+Division+Director%2C+January+14%2C+2014.pdf%22&blobheadervalue2=application%2Fpdf&blobkey=id&blobtable=MungoBlobs&blobwhere=1251929826925&ssbinary=true\">Lewis Koski\u003c/a>, Colorado's marijuana enforcement director.\u003c/p>\n\u003cp>But that's not for lack of information on labels. State law requires specific information on all marijuana packages. In addition, Colorado's been rolling out rules for the edible marijuana sector in batches for almost a year now.\u003c/p>\n\u003cp>Regulators dropped a big set of what they call \"emergency rules\" on August 1, which spell out serving sizes limited to 100 milligrams of THC per product, and now, warning labels.\u003c/p>\n\u003cp>But adding even more notes to packages of THC-infused chocolate and granola bars won't likely increase safety, Koski said.\u003c/p>\n\u003cp>\"If you continue to put other warnings on there, you have to really question whether or not that becomes effective as a means to really educate a consumer,\" Koski said.\u003c/p>\n\u003cfigure id=\"attachment_86697\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/edibles-education1_slide-f8bfbe64b4ea63f71fcd5e53504cf59f5be6fce7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/edibles-education1_slide-f8bfbe64b4ea63f71fcd5e53504cf59f5be6fce7.jpg\" alt=\"Maka Kalaí, the manager of Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo., hands out edible education cards with each purchase. Photo: Luke Runyon/KUNC\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-86697\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maka Kalaí, the manager of Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo., hands out edible education cards with each purchase. Photo: Luke Runyon/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>So for now, most of the dosage education has fallen to the pot shops themselves. Brendon Greney works behind the counter at Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo. Greney is a \"budtender,\" as in marijuana flower buds. Even though labels are packed full of information, Greney says most people don't read them. He views himself as an educator.\u003c/p>\n\u003cp>For instance, when a customer asks about orange flavored THC-infused liquids in little spray bottles — like a breath freshener – Greney walks them through an appropriate dose.\u003c/p>\n\u003cp>\"I don't know what your tolerance is,\" Greney says to the customer. \"It varies by the individual and metabolism. But 10 milligrams is what we recommend.\"\u003c/p>\n\u003cp>The shop is filled with other items, too — granola bars, lollipops and gummy bears. Many edibles stick to the sweets, with candies and chocolates dominating store shelves. But as marijuana acceptance spreads, entrepreneurs are testing the limits of consumer tastes. A\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/14/the-latest-food-truck-theme-is-marijuana-for-lunch/\"> pop-up food truck\u003c/a> has dished out THC-infused pulled pork sandwiches.\u003c/p>\n\u003cp>\"This is fun. It should be fun,\" says Greney. \"And I think it's safe if consumed and used the right way... It's not some scary back alley thing.\"\u003c/p>\n\u003cp>Organic Alternatives is fielding questions from customers all over the globe.\u003cem>\u003cstrong> \u003c/strong>\u003c/em>Open for recreational sales since the end of June 2014, the store has already had visitors from all seven continents. Yes, even Antarctica. The store says a researcher based at a substation there recently stopped by.\u003c/p>\n\u003cp>\"It's really our job and our responsibility to educate them and let them know, this is a lot different than what your friend made in the '60s,\" says Organic Alternatives manager Maka Kalaí. That's why the staff hand out industry-developed edible education cards with every purchase, telling consumers to \"Start Low and Go Slow.\"\u003c/p>\n\u003cp>It's in the best interest of marijuana food manufacturers to make sure first-time consumers have a good experience, says Monique Nobil, director of marketing for Julie and Kate Baked Goods, a Denver-based THC-infused granola producer. The company sells its granola packages with the cards included, as well.\u003c/p>\n\u003cp>\"You want to do it in a way that's responsible,\" Nobil says. \"So that you know your end product is what you say it is. And so your consumer knows exactly what it is.\"\u003c/p>\n\u003cp>The relatively young industry of edible marijuana manufacturing is still learning lessons in professionalism and good business practices. Before Jan. 1, these food companies operated in a legal gray area in Colorado, serving medical marijuana patients, not the general public. Now they have to think about new concerns like food safety.\u003c/p>\n\u003cp>In a Denver conference room, that transition from underground market to a more established, respected one is on display. It's set up like a classroom. The students all have one thing in common. They're making, testing and selling edible marijuana.\u003c/p>\n\u003cp>\"Today is not a cannabis cooking class. It's about food safety,\" ServSafe trainer Maureen McNamara tells the room. ServSafe is a food safety training used widely in the restaurant and hospitality industry.\u003c/p>\n\u003cp>For years, McNamara taught kitchen staff how to wash their hands and keep food at the right temperature. But just recently she started a side business to pass along the same information to people making food infused with THC, calling her enterprise \"Cannabis Trainers,\" with classes on food safety and proper in-store education for budtenders.\u003c/p>\n\u003cp>Trainings like McNamara's are mandatory for pot-infused food preparers. Edibles makers also have to test their products for potency, molds, and foodborne pathogens. Any violations handed out by the state could put them out of business.\u003c/p>\n\u003cp>With the drug still illegal at the federal level, Colorado is wading into uncharted regulatory territory.\u003c/p>\n\u003cp>\"This is the direct result of taking a product that used to exist on the underground market and putting it into a legal regulated one,\" said \u003ca href=\"https://thecannabisindustry.org/tag/taylor-west/\">Taylor West\u003c/a>, deputy director of the National Cannabis Industry Association.\u003c/p>\n\u003cp>\"Now we have the impetus to do things like trainings to be sure that everything is being handled in a professional manner,\" West says. \"You don't have that in an illegal market.\"\u003c/p>\n\u003cp>Creating a legal, regulated market though has presented some challenges. Regulators worried pot candies would appeal to children, so they forced all foods to be sold in child-resistant packages. Washington state, also working to establish rules for a recreational marijuana industry, has banned marijuana-infused candies, but allows baked goods and bottled drinks.\u003c/p>\n\u003cp>While Colorado and Washington attempt to create standards for the recreational marijuana sector, other states are watching closely.\u003c/p>\n\u003cp>\"I would think for any state that is looking to go down that path, they'd be crazy not to look at Colorado and look at the successes and look at the places where we've had to tweak things,\" West said.\u003c/p>\n\u003cp>\u003cem>Runyon reports for KUNC and \u003c/em>\u003ca href=\"http://www.harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003cem> a reporting collaboration that focuses on agriculture and food production.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86695/colorados-pot-brownies-have-a-new-ingredient-warning-labels","authors":["byline_bayareabites_86695"],"categories":["bayareabites_4084","bayareabites_1245","bayareabites_12555","bayareabites_10916","bayareabites_2035","bayareabites_34"],"tags":["bayareabites_12217","bayareabites_10774","bayareabites_11746","bayareabites_12897","bayareabites_11747","bayareabites_13747","bayareabites_10921","bayareabites_13748"],"featImg":"bayareabites_86696","label":"bayareabites"},"bayareabites_82151":{"type":"posts","id":"bayareabites_82151","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82151","score":null,"sort":[1400106230000]},"guestAuthors":[],"slug":"the-latest-food-truck-theme-is-marijuana-for-lunch","title":"The Latest Food Truck Theme Is Marijuana For Lunch","publishDate":1400106230,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_82152\" class=\"wp-caption aligncenter\" style=\"max-width: 3263px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/20140420_162904_wide-1e79f957465a387ab698f1e6e5c12820a615d5df.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/20140420_162904_wide-1e79f957465a387ab698f1e6e5c12820a615d5df.jpg\" alt=\"The MagicalButter food truck is called The Samich. Photo: Courtesy of MagicalButter\" width=\"3263\" height=\"1833\" class=\"size-full wp-image-82152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The MagicalButter food truck is called The Samich. Photo: Courtesy of MagicalButter\u003c/figcaption>\u003c/figure>\n\u003cp>by Luke Runyon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/14/311861890/edible-marijuana-treat-theres-now-a-food-truck-for-them\">The Salt at NPR Food\u003c/a> (5/14/14) \u003c/p>\n\u003cp>Food trucks have been steadily multiplying in cities across the country for a few years now. So their collision with the brave new world of marijuana edibles — from brownies to gummy candy — was probably inevitable, at least in the states where the drug is now legal.\u003c/p>\n\u003cp>In late April, a company called \u003ca href=\"http://www.magicalbutter.com/\">MagicalButter\u003c/a> unveiled the country's first food truck specializing in pot-infused eats at Denver's \u003ca href=\"http://www.cannabiscup.com/\">Cannabis Cup\u003c/a>. MagicalButter, based in Seattle, already sells a machine of the same name that extracts nutrients and other chemicals from herbs for use in food.\u003c/p>\n\u003cp>The truck, called The Samich, rolls with a mascot: a flying, smiling stick of green butter. Yep.\u003c/p>\n\u003cp>On the Samich menu at the Cannabis Cup were peanut butter and jelly, pulled pork and grilled cheese sandwiches along with tomato soup. Each dish contained oil, butter or cheese infused with THC, the mind-altering chemical in marijuana.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"[The food truck] gives a good platform to educate people about how to eat with cannabis, finding out what works, what might not work,\" Garyn Angel, CEO of Magical Butter, tells The Salt. \"It's a non-threatening way for people to discover if it helps them at all.\"\u003c/p>\n\u003cp>The truck's Colorado debut was more marketing ploy than true launch. After serving the festival goers in Denver, the truck headed back to Washington state, which is just starting to tax and regulate recreational weed sales. It's now parked near the company's headquarters, but there are \u003ca href=\"http://fwx.foodandwine.com/food/what-eat-new-marijuana-food-truck\">plans\u003c/a> to develop a fleet to spread the spiked lunch items to other cities.\u003c/p>\n\u003cfigure id=\"attachment_82153\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/10252181_1427622267487104_2824616959778836064_n-1-.300dpi-2daadcc5d2570a7fb7b727172009ba4499ab194c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/10252181_1427622267487104_2824616959778836064_n-1-.300dpi-2daadcc5d2570a7fb7b727172009ba4499ab194c-290x217.jpg\" alt=\"MagicalButter Executive Chef Joey Galeano works in the food truck. Photo: Courtesy of MagicalButter\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82153\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">MagicalButter Executive Chef Joey Galeano works in the food truck. Photo: Courtesy of MagicalButter\u003c/figcaption>\u003c/figure>\n\u003cp>The truck's timing is apt. While Colorado's experiment in recreational marijuana closes in on the six-month mark, lawmakers are tightening rules for the rapidly growing edibles market. New rules will limit the potency of foods infused with THC and require companies to explicitly label edible products.\u003c/p>\n\u003cp>Cooking with cannabis can be a tricky feat because it's easy to overdo it, Angel says. MagicalButter's chef controls for potency and dosage, making sure that grilled cheese doesn't deliver too much of a punch, he says.\u003c/p>\n\u003cp>\"We have to work on [these things] to make sure no one has an experience they're uncomfortable with,\" Angel says.\u003c/p>\n\u003cp>Overindulging in THC-laced treats can lead to stomach aches, headaches, vomiting and day-long highs, \u003ca href=\"http://www.cpr.org/news/story/denver-emergency-room-doctor-seeing-more-patients-marijuana-edibles\">according to\u003c/a> Colorado Public Radio. Doctors in Colorado say more people are now being admitted after consuming large quantities of edible marijuana treats.\u003c/p>\n\u003cp>Angel of MagicalButter says the food truck is just one of his pot-infused culinary ventures. He is exploring a line of cookbooks, Angel says, and the company is planning to back a brick and mortar restaurant in Seattle that serves pot-infused fare with a tentative opening date in June or July. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The food truck craze and recreational marijuana have now collided. MagicalButter, a Seattle-based company, says its Samich food truck is just one of many pot culinary ventures.","status":"publish","parent":0,"modified":1400106973,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":508},"headData":{"title":"The Latest Food Truck Theme Is Marijuana For Lunch | KQED","description":"The food truck craze and recreational marijuana have now collided. MagicalButter, a Seattle-based company, says its Samich food truck is just one of many pot culinary ventures.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Latest Food Truck Theme Is Marijuana For Lunch","datePublished":"2014-05-14T22:23:50.000Z","dateModified":"2014-05-14T22:36:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"82151 http://blogs.kqed.org/bayareabites/?p=82151","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/14/the-latest-food-truck-theme-is-marijuana-for-lunch/","disqusTitle":"The Latest Food Truck Theme Is Marijuana For Lunch","nprByline":"Luke Runyon","nprStoryId":"311861890","nprApiLink":"http://api.npr.org/query?id=311861890&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/05/14/311861890/edible-marijuana-treat-theres-now-a-food-truck-for-them?ft=3&f=311861890","nprRetrievedStory":"1","nprPubDate":"Wed, 14 May 2014 17:08:00 -0400","nprStoryDate":"Wed, 14 May 2014 16:32:00 -0400","nprLastModifiedDate":"Wed, 14 May 2014 17:08:11 -0400","path":"/bayareabites/82151/the-latest-food-truck-theme-is-marijuana-for-lunch","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82152\" class=\"wp-caption aligncenter\" style=\"max-width: 3263px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/20140420_162904_wide-1e79f957465a387ab698f1e6e5c12820a615d5df.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/20140420_162904_wide-1e79f957465a387ab698f1e6e5c12820a615d5df.jpg\" alt=\"The MagicalButter food truck is called The Samich. Photo: Courtesy of MagicalButter\" width=\"3263\" height=\"1833\" class=\"size-full wp-image-82152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The MagicalButter food truck is called The Samich. Photo: Courtesy of MagicalButter\u003c/figcaption>\u003c/figure>\n\u003cp>by Luke Runyon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/14/311861890/edible-marijuana-treat-theres-now-a-food-truck-for-them\">The Salt at NPR Food\u003c/a> (5/14/14) \u003c/p>\n\u003cp>Food trucks have been steadily multiplying in cities across the country for a few years now. So their collision with the brave new world of marijuana edibles — from brownies to gummy candy — was probably inevitable, at least in the states where the drug is now legal.\u003c/p>\n\u003cp>In late April, a company called \u003ca href=\"http://www.magicalbutter.com/\">MagicalButter\u003c/a> unveiled the country's first food truck specializing in pot-infused eats at Denver's \u003ca href=\"http://www.cannabiscup.com/\">Cannabis Cup\u003c/a>. MagicalButter, based in Seattle, already sells a machine of the same name that extracts nutrients and other chemicals from herbs for use in food.\u003c/p>\n\u003cp>The truck, called The Samich, rolls with a mascot: a flying, smiling stick of green butter. Yep.\u003c/p>\n\u003cp>On the Samich menu at the Cannabis Cup were peanut butter and jelly, pulled pork and grilled cheese sandwiches along with tomato soup. Each dish contained oil, butter or cheese infused with THC, the mind-altering chemical in marijuana.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"[The food truck] gives a good platform to educate people about how to eat with cannabis, finding out what works, what might not work,\" Garyn Angel, CEO of Magical Butter, tells The Salt. \"It's a non-threatening way for people to discover if it helps them at all.\"\u003c/p>\n\u003cp>The truck's Colorado debut was more marketing ploy than true launch. After serving the festival goers in Denver, the truck headed back to Washington state, which is just starting to tax and regulate recreational weed sales. It's now parked near the company's headquarters, but there are \u003ca href=\"http://fwx.foodandwine.com/food/what-eat-new-marijuana-food-truck\">plans\u003c/a> to develop a fleet to spread the spiked lunch items to other cities.\u003c/p>\n\u003cfigure id=\"attachment_82153\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/10252181_1427622267487104_2824616959778836064_n-1-.300dpi-2daadcc5d2570a7fb7b727172009ba4499ab194c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/10252181_1427622267487104_2824616959778836064_n-1-.300dpi-2daadcc5d2570a7fb7b727172009ba4499ab194c-290x217.jpg\" alt=\"MagicalButter Executive Chef Joey Galeano works in the food truck. Photo: Courtesy of MagicalButter\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82153\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">MagicalButter Executive Chef Joey Galeano works in the food truck. Photo: Courtesy of MagicalButter\u003c/figcaption>\u003c/figure>\n\u003cp>The truck's timing is apt. While Colorado's experiment in recreational marijuana closes in on the six-month mark, lawmakers are tightening rules for the rapidly growing edibles market. New rules will limit the potency of foods infused with THC and require companies to explicitly label edible products.\u003c/p>\n\u003cp>Cooking with cannabis can be a tricky feat because it's easy to overdo it, Angel says. MagicalButter's chef controls for potency and dosage, making sure that grilled cheese doesn't deliver too much of a punch, he says.\u003c/p>\n\u003cp>\"We have to work on [these things] to make sure no one has an experience they're uncomfortable with,\" Angel says.\u003c/p>\n\u003cp>Overindulging in THC-laced treats can lead to stomach aches, headaches, vomiting and day-long highs, \u003ca href=\"http://www.cpr.org/news/story/denver-emergency-room-doctor-seeing-more-patients-marijuana-edibles\">according to\u003c/a> Colorado Public Radio. Doctors in Colorado say more people are now being admitted after consuming large quantities of edible marijuana treats.\u003c/p>\n\u003cp>Angel of MagicalButter says the food truck is just one of his pot-infused culinary ventures. He is exploring a line of cookbooks, Angel says, and the company is planning to back a brick and mortar restaurant in Seattle that serves pot-infused fare with a tentative opening date in June or July. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82151/the-latest-food-truck-theme-is-marijuana-for-lunch","authors":["byline_bayareabites_82151"],"categories":["bayareabites_4084","bayareabites_10916","bayareabites_181"],"tags":["bayareabites_9069","bayareabites_13377","bayareabites_11746","bayareabites_12896","bayareabites_10921","bayareabites_13381"],"featImg":"bayareabites_82152","label":"bayareabites"},"bayareabites_77935":{"type":"posts","id":"bayareabites_77935","meta":{"index":"posts_1591205157","site":"bayareabites","id":"77935","score":null,"sort":[1392070081000]},"guestAuthors":[],"slug":"the-science-of-munchies-why-the-scent-of-a-burger-gives-us-a-high","title":"The Science Of Munchies: Why The Scent Of A Burger Gives Us A High","publishDate":1392070081,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_77936\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/harold-kumar_wide-d7d1cef69689fbd1fac6a388141c1ace0f5d448e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/harold-kumar_wide-d7d1cef69689fbd1fac6a388141c1ace0f5d448e-1024x575.jpg\" alt=\"Research in mice offers new clues as to why Harold and Kumar were so motivated to get to White Castle. Photo: Todd Plitt/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Research in mice offers new clues as to why Harold and Kumar were so motivated to get to White Castle. Photo: Todd Plitt/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/274660785/munchies-neuroscience-why-the-scent-of-a-burger-gives-us-a-high\">The Salt at NPR Food\u003c/a> (2/10/14) \u003c/p>\n\u003cp>From cinnamon buns in the morning to a burger after a long run, food never smells as good as when you're super hungry.\u003c/p>\n\u003cp>Now scientists have uncovered a clue as to why that might be — and it lies in the munchies and marijuana.\u003c/p>\n\u003cp>Receptors in the brains of mice that light up when the animals are high are also activated when the critters are fasting, French scientists \u003ca href=\"http://www.nature.com/neuro/journal/vaop/ncurrent/full/nn.3647.html\">reported\u003c/a> Sunday in the journal \u003cem>Nature Neuroscience\u003c/em>.\u003c/p>\n\u003cp>In other words, skipping a meal triggered the same hunger-inducing receptors that marijuana does. And it works, at least in mice, by boosting the sense of smell, neuroscientist \u003ca href=\"http://www.inb.u-bordeaux2.fr/dev/EN/researcher.php?researcher=Giovanni+Marsicano&id=125\">Giovanni Marsicano\u003c/a> and his team at the Universite de Bordeaux report.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That's because the receptors that get activated are located in the smelling center of the brain. And sense of smell is known to be a key factor driving appetite.\u003c/p>\n\u003cp>In case you're wondering, the mice didn't toke up. The researchers injected the rodents with \u003ca href=\"http://pubchem.ncbi.nlm.nih.gov/summary/summary.cgi?cid=16078\">THC\u003c/a>, the active ingredient in marijuana.\u003c/p>\n\u003cp>Of course, mice aren't men — especially when it comes to smelling. The little rodents spend much more of their lives sniffing out yummy food than we do. And they devote much more of their brain power to the activity.\u003c/p>\n\u003cp>But there are some hints that a similar mechanism may also be at work in people.\u003c/p>\n\u003cfigure id=\"attachment_77937\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/image1_sq-0d9056c066c4677ad50ee93025ec27c05d1e14c3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/image1_sq-0d9056c066c4677ad50ee93025ec27c05d1e14c3-290x290.jpg\" alt=\"We didn't make this up: The scientists who performed the study on how cannabis triggers the munchies through the sense of smell commissioned an artist to put this illustration together. Image: Charlie Padgett/Courtesy of Giovanni Marsicano\" width=\"290\" height=\"290\" class=\"size-medium wp-image-77937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We didn't make this up: The scientists who performed the study on how cannabis triggers the munchies through the sense of smell commissioned an artist to put this illustration together. Image: Charlie Padgett/Courtesy of Giovanni Marsicano\u003c/figcaption>\u003c/figure>\n\u003cp>When you skip a meal or fast, your brain creates compounds, called \u003ca href=\"http://www.nature.com/ijo/journal/v27/n3/full/0802250a.html\">endocannibinoids\u003c/a> — appropriate, right? — that look and act similarly to THC. And not surprisingly, these chemicals drive you to eat.\u003c/p>\n\u003cp>But hunger also makes you more sensitive to food aromas.\u003c/p>\n\u003cp>So Marsicano and his team thought perhaps the two processes — that burning desire to eat (i.e., munchies) and enhanced smelling — were linked. So he and his team went hunting for receptors in mouse brains that controlled both.\u003c/p>\n\u003cp>They hit the jackpot when they looked in the mice's olfactory bulbs.\u003c/p>\n\u003cp>That part of the brain was packed with receptors that bind THC and ramp up the rodents' appetite — both when they'd been fasting and when they were high.\u003c/p>\n\u003cp>These receptors also made the mice more sensitive to odors when their tummies were empty or their brains were stoned.\u003c/p>\n\u003cp>The data suggest that the major way marijuana triggers the munchies — at least in mice — is through olfaction, Marsicano and his team write in the study.\u003c/p>\n\u003cp>As for humans? We're a more complicated lot, and there's more than just the sense of smell at play when we get the munchies (from hunger or high). For starters, our \"cannabinoid\" receptors are located not just in our brains but in other parts of the body. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Skipping a meal triggers the munchies in a similar way that marijuana does, a study in mice finds. And it works, at least in rodents, by boosting the sense of smell. Receptors in the brain that get activated when the animals are stoned also light up after they've been fasting.","status":"publish","parent":0,"modified":1392070081,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":529},"headData":{"title":"The Science Of Munchies: Why The Scent Of A Burger Gives Us A High | KQED","description":"Skipping a meal triggers the munchies in a similar way that marijuana does, a study in mice finds. And it works, at least in rodents, by boosting the sense of smell. Receptors in the brain that get activated when the animals are stoned also light up after they've been fasting.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Science Of Munchies: Why The Scent Of A Burger Gives Us A High","datePublished":"2014-02-10T22:08:01.000Z","dateModified":"2014-02-10T22:08:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"77935 http://blogs.kqed.org/bayareabites/?p=77935","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/10/the-science-of-munchies-why-the-scent-of-a-burger-gives-us-a-high/","disqusTitle":"The Science Of Munchies: Why The Scent Of A Burger Gives Us A High","nprByline":"Michaeleen Doucleff","nprStoryId":"274660785","nprApiLink":"http://api.npr.org/query?id=274660785&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/02/10/274660785/munchies-neuroscience-why-the-scent-of-a-burger-gives-us-a-high?ft=3&f=274660785","nprRetrievedStory":"1","nprPubDate":"Mon, 10 Feb 2014 16:02:00 -0500","nprStoryDate":"Mon, 10 Feb 2014 15:39:00 -0500","nprLastModifiedDate":"Mon, 10 Feb 2014 16:02:26 -0500","path":"/bayareabites/77935/the-science-of-munchies-why-the-scent-of-a-burger-gives-us-a-high","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77936\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/harold-kumar_wide-d7d1cef69689fbd1fac6a388141c1ace0f5d448e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/harold-kumar_wide-d7d1cef69689fbd1fac6a388141c1ace0f5d448e-1024x575.jpg\" alt=\"Research in mice offers new clues as to why Harold and Kumar were so motivated to get to White Castle. Photo: Todd Plitt/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Research in mice offers new clues as to why Harold and Kumar were so motivated to get to White Castle. Photo: Todd Plitt/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/274660785/munchies-neuroscience-why-the-scent-of-a-burger-gives-us-a-high\">The Salt at NPR Food\u003c/a> (2/10/14) \u003c/p>\n\u003cp>From cinnamon buns in the morning to a burger after a long run, food never smells as good as when you're super hungry.\u003c/p>\n\u003cp>Now scientists have uncovered a clue as to why that might be — and it lies in the munchies and marijuana.\u003c/p>\n\u003cp>Receptors in the brains of mice that light up when the animals are high are also activated when the critters are fasting, French scientists \u003ca href=\"http://www.nature.com/neuro/journal/vaop/ncurrent/full/nn.3647.html\">reported\u003c/a> Sunday in the journal \u003cem>Nature Neuroscience\u003c/em>.\u003c/p>\n\u003cp>In other words, skipping a meal triggered the same hunger-inducing receptors that marijuana does. And it works, at least in mice, by boosting the sense of smell, neuroscientist \u003ca href=\"http://www.inb.u-bordeaux2.fr/dev/EN/researcher.php?researcher=Giovanni+Marsicano&id=125\">Giovanni Marsicano\u003c/a> and his team at the Universite de Bordeaux report.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That's because the receptors that get activated are located in the smelling center of the brain. And sense of smell is known to be a key factor driving appetite.\u003c/p>\n\u003cp>In case you're wondering, the mice didn't toke up. The researchers injected the rodents with \u003ca href=\"http://pubchem.ncbi.nlm.nih.gov/summary/summary.cgi?cid=16078\">THC\u003c/a>, the active ingredient in marijuana.\u003c/p>\n\u003cp>Of course, mice aren't men — especially when it comes to smelling. The little rodents spend much more of their lives sniffing out yummy food than we do. And they devote much more of their brain power to the activity.\u003c/p>\n\u003cp>But there are some hints that a similar mechanism may also be at work in people.\u003c/p>\n\u003cfigure id=\"attachment_77937\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/image1_sq-0d9056c066c4677ad50ee93025ec27c05d1e14c3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/image1_sq-0d9056c066c4677ad50ee93025ec27c05d1e14c3-290x290.jpg\" alt=\"We didn't make this up: The scientists who performed the study on how cannabis triggers the munchies through the sense of smell commissioned an artist to put this illustration together. Image: Charlie Padgett/Courtesy of Giovanni Marsicano\" width=\"290\" height=\"290\" class=\"size-medium wp-image-77937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We didn't make this up: The scientists who performed the study on how cannabis triggers the munchies through the sense of smell commissioned an artist to put this illustration together. Image: Charlie Padgett/Courtesy of Giovanni Marsicano\u003c/figcaption>\u003c/figure>\n\u003cp>When you skip a meal or fast, your brain creates compounds, called \u003ca href=\"http://www.nature.com/ijo/journal/v27/n3/full/0802250a.html\">endocannibinoids\u003c/a> — appropriate, right? — that look and act similarly to THC. And not surprisingly, these chemicals drive you to eat.\u003c/p>\n\u003cp>But hunger also makes you more sensitive to food aromas.\u003c/p>\n\u003cp>So Marsicano and his team thought perhaps the two processes — that burning desire to eat (i.e., munchies) and enhanced smelling — were linked. So he and his team went hunting for receptors in mouse brains that controlled both.\u003c/p>\n\u003cp>They hit the jackpot when they looked in the mice's olfactory bulbs.\u003c/p>\n\u003cp>That part of the brain was packed with receptors that bind THC and ramp up the rodents' appetite — both when they'd been fasting and when they were high.\u003c/p>\n\u003cp>These receptors also made the mice more sensitive to odors when their tummies were empty or their brains were stoned.\u003c/p>\n\u003cp>The data suggest that the major way marijuana triggers the munchies — at least in mice — is through olfaction, Marsicano and his team write in the study.\u003c/p>\n\u003cp>As for humans? We're a more complicated lot, and there's more than just the sense of smell at play when we get the munchies (from hunger or high). For starters, our \"cannabinoid\" receptors are located not just in our brains but in other parts of the body. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/77935/the-science-of-munchies-why-the-scent-of-a-burger-gives-us-a-high","authors":["byline_bayareabites_77935"],"categories":["bayareabites_4084","bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_13051","bayareabites_11746","bayareabites_13052","bayareabites_13054","bayareabites_11318","bayareabites_13053","bayareabites_10921"],"featImg":"bayareabites_77944","label":"bayareabites"},"bayareabites_77537":{"type":"posts","id":"bayareabites_77537","meta":{"index":"posts_1591205157","site":"bayareabites","id":"77537","score":null,"sort":[1391401056000]},"guestAuthors":[],"slug":"marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules","title":" Marijuana-Laced Treats Leave Colorado Jonesing For Food-Safety Rules","publishDate":1391401056,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_77538\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_1659-26820c72cd63b76b8e24fd132b3db63eff70336d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_1659-26820c72cd63b76b8e24fd132b3db63eff70336d.jpg\" alt=\"Truffles are among the many foods infused with THC – the chemical in marijuana that gives you a high — already for sale in Colorado. Photo: Luke Runyon/KUNC/Harvest Public Media\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-77538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles are among the many foods infused with THC – the chemical in marijuana that gives you a high — already for sale in Colorado. Photo: Luke Runyon/KUNC/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://kunc.org/people/luke-runyon\">Luke Runyon\u003c/a>, KUNC at \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/02/268381983/marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules\">The Salt at NPR Food\u003c/a> (2/2/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/02/268381983/marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/02/20140202_atc_marijuana-laced_treats_leave_colorado_jonesing_for_food-safety_rules.mp3\"] \u003c/p>\n\u003cp>Where there's pot, there's pot brownies. But how do you make sure those high-inducing sweets are safe to eat?\u003c/p>\n\u003cp>Colorado regulators are wrestling with that question now that the state has legalized recreational marijuana. From sodas and truffles to granola bars and butter, food products infused with THC – the chemical in marijuana that gives you a high — are already for sale.\u003c/p>\n\u003cp>The problem? Marijuana is still illegal under federal law. And that means the existing food safety system, which relies heavily on support from federal agencies, can't ensure that marijuana-infused foods are safe.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Purveyors of pot-laced foods say they \u003cem>want\u003c/em> the regulation.\u003c/p>\n\u003cp>\"We are under a microscope,\" says Christie Lunsford, marketing and education director for Dixie Elixirs, a manufacturer of foods infused with THC. \"Even my competitors, who are food novices, they really care about providing for the consumer and making sure they're safe.\"\u003c/p>\n\u003cp>That's created new demand for businesses like CannLabs, a facility where chemists pick apart marijuana products to find out if they're safe to smoke or eat. Owner Genifer Murray is preparing for a boom in business.\u003c/p>\n\u003cp>\"CannLabs started in a space of about 150 square feet,\" she notes during a tour of the company's offices. \"This is about 500 and we're moving to 2,000.\"\u003c/p>\n\u003cp>New state rules go into effect this year that require businesses to test their marijuana products in labs like Murray's. Until this point, tests for mold, foodborne pathogens and potency were voluntary, meaning few companies actually did them. Murray says new potency standards could help prevent marijuana novices from, say, eating too many prepackaged special brownies in one sitting.\u003c/p>\n\u003cp>\"You can feel like you're dying,\" she says, describing what it feels like when you take in too much THC. \"Your heart rate speeds up, you sweat, you can throw up. I mean, it's awful. So with edibles, it is very important that they get tested and that you know your dose.\"\u003c/p>\n\u003cp>The enforcement and creation of the industry's rules is the responsibility of the small Marijuana Enforcement Division. It was created to watch over the medical marijuana industry, but Colorado's experiment in recreational use has expanded the division into areas it never would have been before, like food safety and lab certification.\u003c/p>\n\u003cp>\"To a large extent, we're learning a lot as we go along,\" says Lewis Koski, the division's chief. \"The right thing to do, from a regulatory standpoint, is to make sure we can comprehensively regulate all these businesses and ensure the health and welfare of the citizens of Colorado.\"\u003c/p>\n\u003cp>Because Colorado is one of the first states to draft rules for recreational marijuana, all eyes are on Koski.\u003c/p>\n\u003cp>\"It's a new agency. If you're just going to start up a new agency – [even] in a public policy arena that wasn't this divisive — it'd be pretty challenging,\" he says.\u003c/p>\n\u003cp>Colorado has already taken some innovative steps in ensuring public safety. For example, state regulators have rolled out a system that tracks all marijuana plants from seed to sale, meaning if a pot cookie caused a salmonella outbreak, you could track it all the way back to the source.\u003c/p>\n\u003cp>That tracking system is just one piece of a much larger set of rules used to keep the recreational marijuana industry in check.\u003c/p>\n\u003cp>And with more states legalizing marijuana, both recreational and medicinal, you can guarantee they'll be watching to see if this regulatory scheme built from scratch actually works.\u003c/p>\n\u003cp>\u003cem>This story comes to us via \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"From sodas to truffles to butter, foods infused with THC — the chemical in marijuana that gives you a high — are already for sale in Colorado. But the federal government still considers pot illegal, so the state has to create from scratch its own system to regulate these foods.","status":"publish","parent":0,"modified":1391401056,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":692},"headData":{"title":"Marijuana-Laced Treats Leave Colorado Jonesing For Food-Safety Rules | KQED","description":"From sodas to truffles to butter, foods infused with THC — the chemical in marijuana that gives you a high — are already for sale in Colorado. But the federal government still considers pot illegal, so the state has to create from scratch its own system to regulate these foods.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":" Marijuana-Laced Treats Leave Colorado Jonesing For Food-Safety Rules","datePublished":"2014-02-03T04:17:36.000Z","dateModified":"2014-02-03T04:17:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"77537 http://blogs.kqed.org/bayareabites/?p=77537","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/02/marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules/","disqusTitle":" Marijuana-Laced Treats Leave Colorado Jonesing For Food-Safety Rules","nprByline":"Luke Runyon","nprStoryId":"268381983","nprApiLink":"http://api.npr.org/query?id=268381983&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/02/02/268381983/marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules?ft=3&f=268381983","nprRetrievedStory":"1","nprPubDate":"Sun, 02 Feb 2014 18:42:00 -0500","nprStoryDate":"Sun, 02 Feb 2014 16:11:00 -0500","nprLastModifiedDate":"Sun, 02 Feb 2014 18:40:06 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/02/20140202_atc_marijuana-laced_treats_leave_colorado_jonesing_for_food-safety_rules.mp3?orgId=1&topicId=1091&ft=3&f=268381983","nprAudioM3u":"http://api.npr.org/m3u/1270664070-8b23ae.m3u?orgId=1&topicId=1091&ft=3&f=268381983","path":"/bayareabites/77537/marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/02/20140202_atc_marijuana-laced_treats_leave_colorado_jonesing_for_food-safety_rules.mp3?orgId=1&topicId=1091&ft=3&f=268381983","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77538\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_1659-26820c72cd63b76b8e24fd132b3db63eff70336d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_1659-26820c72cd63b76b8e24fd132b3db63eff70336d.jpg\" alt=\"Truffles are among the many foods infused with THC – the chemical in marijuana that gives you a high — already for sale in Colorado. Photo: Luke Runyon/KUNC/Harvest Public Media\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-77538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles are among the many foods infused with THC – the chemical in marijuana that gives you a high — already for sale in Colorado. Photo: Luke Runyon/KUNC/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://kunc.org/people/luke-runyon\">Luke Runyon\u003c/a>, KUNC at \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/02/268381983/marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules\">The Salt at NPR Food\u003c/a> (2/2/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/02/268381983/marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules\">All Things Considered\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/02/20140202_atc_marijuana-laced_treats_leave_colorado_jonesing_for_food-safety_rules.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Where there's pot, there's pot brownies. But how do you make sure those high-inducing sweets are safe to eat?\u003c/p>\n\u003cp>Colorado regulators are wrestling with that question now that the state has legalized recreational marijuana. From sodas and truffles to granola bars and butter, food products infused with THC – the chemical in marijuana that gives you a high — are already for sale.\u003c/p>\n\u003cp>The problem? Marijuana is still illegal under federal law. And that means the existing food safety system, which relies heavily on support from federal agencies, can't ensure that marijuana-infused foods are safe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Purveyors of pot-laced foods say they \u003cem>want\u003c/em> the regulation.\u003c/p>\n\u003cp>\"We are under a microscope,\" says Christie Lunsford, marketing and education director for Dixie Elixirs, a manufacturer of foods infused with THC. \"Even my competitors, who are food novices, they really care about providing for the consumer and making sure they're safe.\"\u003c/p>\n\u003cp>That's created new demand for businesses like CannLabs, a facility where chemists pick apart marijuana products to find out if they're safe to smoke or eat. Owner Genifer Murray is preparing for a boom in business.\u003c/p>\n\u003cp>\"CannLabs started in a space of about 150 square feet,\" she notes during a tour of the company's offices. \"This is about 500 and we're moving to 2,000.\"\u003c/p>\n\u003cp>New state rules go into effect this year that require businesses to test their marijuana products in labs like Murray's. Until this point, tests for mold, foodborne pathogens and potency were voluntary, meaning few companies actually did them. Murray says new potency standards could help prevent marijuana novices from, say, eating too many prepackaged special brownies in one sitting.\u003c/p>\n\u003cp>\"You can feel like you're dying,\" she says, describing what it feels like when you take in too much THC. \"Your heart rate speeds up, you sweat, you can throw up. I mean, it's awful. So with edibles, it is very important that they get tested and that you know your dose.\"\u003c/p>\n\u003cp>The enforcement and creation of the industry's rules is the responsibility of the small Marijuana Enforcement Division. It was created to watch over the medical marijuana industry, but Colorado's experiment in recreational use has expanded the division into areas it never would have been before, like food safety and lab certification.\u003c/p>\n\u003cp>\"To a large extent, we're learning a lot as we go along,\" says Lewis Koski, the division's chief. \"The right thing to do, from a regulatory standpoint, is to make sure we can comprehensively regulate all these businesses and ensure the health and welfare of the citizens of Colorado.\"\u003c/p>\n\u003cp>Because Colorado is one of the first states to draft rules for recreational marijuana, all eyes are on Koski.\u003c/p>\n\u003cp>\"It's a new agency. If you're just going to start up a new agency – [even] in a public policy arena that wasn't this divisive — it'd be pretty challenging,\" he says.\u003c/p>\n\u003cp>Colorado has already taken some innovative steps in ensuring public safety. For example, state regulators have rolled out a system that tracks all marijuana plants from seed to sale, meaning if a pot cookie caused a salmonella outbreak, you could track it all the way back to the source.\u003c/p>\n\u003cp>That tracking system is just one piece of a much larger set of rules used to keep the recreational marijuana industry in check.\u003c/p>\n\u003cp>And with more states legalizing marijuana, both recreational and medicinal, you can guarantee they'll be watching to see if this regulatory scheme built from scratch actually works.\u003c/p>\n\u003cp>\u003cem>This story comes to us via \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/77537/marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules","authors":["byline_bayareabites_77537"],"categories":["bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_34"],"tags":["bayareabites_12217","bayareabites_1412","bayareabites_11746","bayareabites_12897","bayareabites_10921"],"featImg":"bayareabites_77546","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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