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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_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_76393":{"type":"posts","id":"bayareabites_76393","meta":{"index":"posts_1591205157","site":"bayareabites","id":"76393","score":null,"sort":[1389651594000]},"guestAuthors":[],"slug":"californias-pot-farms-could-leave-salmon-runs-truly-smoked","title":"California's Pot Farms Could Leave Salmon Runs Truly Smoked","publishDate":1389651594,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_76394\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/china-creek-mj-062-10-1d6539784c02d49c45b76f9115a37011044931cd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/china-creek-mj-062-10-1d6539784c02d49c45b76f9115a37011044931cd-1024x768.jpg\" alt=\"This dead juvenile coho salmon was found in a tributary of California's South Fork Eel River. About 20 large-scale marijuana farms are located upstream from the watershed pictured. All of them divert water from the stream. Photo: Courtesy Scott Bauer\" width=\"1024\" height=\"768\" class=\"size-large wp-image-76394\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This dead juvenile coho salmon was found in a tributary of California's South Fork Eel River. About 20 large-scale marijuana farms are located upstream from the watershed pictured. All of them divert water from the stream. Photo: Courtesy Scott Bauer\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260788863/californias-pot-farms-could-leave-salmon-runs-truly-smoked\">The Salt at NPR Food\u003c/a> (1/13/14)\u003c/p>\n\u003cp>For many users and advocates of marijuana, the boom in the West Coast growing industry may be all good and groovy. But in California, critics say the recent explosion of the marijuana industry along the state's North Coast — a region called the \"emerald triangle\" — could put a permanent buzz kill on struggling salmon populations.\u003c/p>\n\u003cp>The problem? According to critics, marijuana plantations guzzle enormous amounts of water while also spilling pesticides, fertilizers and stream-clogging sediments into waterways, including the Eel and the Klamath rivers, that have historically produced large numbers of Chinook salmon and related species.\u003c/p>\n\u003cp>\"The whole North Coast is being affected by these pot growers,\" says Dave Bitts, a Humboldt County commercial fisherman and the president of the \u003ca href=\"http://www.pcffa.org/\">Pacific Coast Federation of Fishermen's Associations\u003c/a>.\u003c/p>\n\u003cp>\"I have nothing against people growing dope,\" he says, \"but if you do, we want you to grow your crop in a way that doesn't screw up fish habitat. There is no salmon-bearing watershed at this point that we can afford to sacrifice.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Growers of marijuana often withdraw water directly from small streams and use up to 6 gallons per day per plant during the summer growing season, says Scott Bauer, a fisheries biologist with the California Department of Fish and Wildlife.\u003c/p>\n\u003cp>\"When you have 20,000 or 30,000 plants in a watershed, that is a lot of water,\" Bauer says.\u003c/p>\n\u003cp>But marijuana growers are undeservedly taking the blame for a problem that is caused by all residents of the North Coast, argues Kristin Nevedal, a founding chairperson with the \u003ca href=\"ttp://www.emeraldgrowers.org/about/community/\">Emerald Growers Association\u003c/a>.\u003c/p>\n\u003cp>\"It's just so easy to point a finger at cannabis growers because it's a federally prohibited substance,\" she tells The Salt. \"The truth is, if you flush a toilet in the hills, you're a part of the problem.\"\u003c/p>\n\u003cp>According to Bauer, 24 tributaries of the Eel River — in which once-enormous spawning runs of Chinook salmon have nearly vanished — went completely dry in the summer of 2013. Each, Bauer says, was being used to irrigate pot farms.\u003c/p>\n\u003cp>As a result, Bauer expects to see poor returns of Chinook and Coho salmon, as well as steelhead, in several years. While 2013 saw record-low precipitation in California, drought, Bauer says, is only part of the problem, and he still blames marijuana farmers.\u003c/p>\n\u003cp>Taking water from a stream isn't necessarily illegal, though it does usually require applying with the state for permission. Many farmers go this route, Bauer says. But of the estimated 4,000 pot growers in Humboldt County alone, \"maybe a couple have applied for\" water use permits, Bauer says.\u003c/p>\n\u003cp>Marijuana plantations along the North Coast are proliferating. Bauer, who has closely studied Google Earth images of the area, estimates that acreage under pot cultivation doubled from 2009 to 2012.\u003c/p>\n\u003cfigure id=\"attachment_76395\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/potfarm_custom-8547de2d3289834e6497459ba024a6bcab84d937.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/potfarm_custom-8547de2d3289834e6497459ba024a6bcab84d937-1024x391.jpg\" alt=\"Left: A North Coast marijuana grow site in 2010, with nothing but a little white roofed structure. Right: The same site in 2012. Photo: Google Earth\" width=\"1024\" height=\"391\" class=\"size-large wp-image-76395\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Left: A North Coast marijuana grow site in 2010, with nothing but a little white roofed structure. Right: The same site in 2012. Photo: Google Earth\u003c/figcaption>\u003c/figure>\n\u003cp>Stormer Feiler, a scientist with California's North Coast Regional Water Quality Control Board, confirms the same: \"It's like the gold rush,\" he says.\u003c/p>\n\u003cp>California's Chinook salmon fishery was canceled or shortened three years in a row beginning in 2008. This occurred following record-low spawning returns in the Sacramento River, one of the largest salmon-producing watersheds on the West Coast. The crash was blamed partly on agricultural overuse of the river's water.\u003c/p>\n\u003cp>Since then, the \u003ca href=\"http://goldengatesalmonassociation.com/about-ggsa/\">Golden Gate Salmon Association\u003c/a>, a group based in San Francisco, has been advocating for more fish-friendly use of the river's water —especially limits on how much water can be pumped into farmland.\u003c/p>\n\u003cp>Now, marijuana farms have emerged as an issue of increasing concern, says the association's executive director, John McManus.\u003c/p>\n\u003cp>\"It's not just the water they're taking out of the streams but the chemicals and nutrients they're putting into the water,\" McManus says.\u003c/p>\n\u003cp>Fertilizers that drain into rivers can cause floating carpets of algae to grow in the water. When these mats begin to decay, the breakdown process steals oxygen from the water, suffocating fish. Bauer has discovered pools full of dead adult Chinook salmon — fish full of eggs, he says, that had not yet spawned.\u003c/p>\n\u003cp>As many as a \u003ca href=\"http://www.fs.usda.gov/recarea/srnf/specialplaces/recarea/?recid=11551&actid=43%20\">half-million Chinook salmon\u003c/a> once spawned in the Eel River each year. By the 1950s, the fish were almost gone. Since then, the population has slightly rebounded, and several thousand Chinook now return to the Eel annually.\u003c/p>\n\u003cp>Scott Greacen, the executive director of \u003ca href=\"http://eelriver.org/\">Friends of the Eel River\u003c/a>, warns that, unless pot growers are more closely regulated, some of California's North Coast salmon runs could be looking at extinction. \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":"Marijuana cultivation is booming along the state's North Coast. But these plantations, critics say, guzzle enormous amounts of water while also spilling pesticides and fertilizers into waterways that are important sources of the West Coast's salmon species.","status":"publish","parent":0,"modified":1389651594,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":845},"headData":{"title":"California's Pot Farms Could Leave Salmon Runs Truly Smoked | KQED","description":"Marijuana cultivation is booming along the state's North Coast. But these plantations, critics say, guzzle enormous amounts of water while also spilling pesticides and fertilizers into waterways that are important sources of the West Coast's salmon species.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"California's Pot Farms Could Leave Salmon Runs Truly Smoked","datePublished":"2014-01-13T22:19:54.000Z","dateModified":"2014-01-13T22:19:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"76393 http://blogs.kqed.org/bayareabites/?p=76393","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/13/californias-pot-farms-could-leave-salmon-runs-truly-smoked/","disqusTitle":"California's Pot Farms Could Leave Salmon Runs Truly Smoked","nprByline":"Alastair Bland","nprStoryId":"260788863","nprApiLink":"http://api.npr.org/query?id=260788863&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/01/08/260788863/californias-pot-farms-could-leave-salmon-runs-truly-smoked?ft=3&f=260788863","nprRetrievedStory":"1","nprPubDate":"Mon, 13 Jan 2014 14:04:00 -0500","nprStoryDate":"Mon, 13 Jan 2014 11:10:00 -0500","nprLastModifiedDate":"Mon, 13 Jan 2014 14:04:38 -0500","path":"/bayareabites/76393/californias-pot-farms-could-leave-salmon-runs-truly-smoked","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76394\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/china-creek-mj-062-10-1d6539784c02d49c45b76f9115a37011044931cd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/china-creek-mj-062-10-1d6539784c02d49c45b76f9115a37011044931cd-1024x768.jpg\" alt=\"This dead juvenile coho salmon was found in a tributary of California's South Fork Eel River. About 20 large-scale marijuana farms are located upstream from the watershed pictured. All of them divert water from the stream. Photo: Courtesy Scott Bauer\" width=\"1024\" height=\"768\" class=\"size-large wp-image-76394\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This dead juvenile coho salmon was found in a tributary of California's South Fork Eel River. About 20 large-scale marijuana farms are located upstream from the watershed pictured. All of them divert water from the stream. Photo: Courtesy Scott Bauer\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260788863/californias-pot-farms-could-leave-salmon-runs-truly-smoked\">The Salt at NPR Food\u003c/a> (1/13/14)\u003c/p>\n\u003cp>For many users and advocates of marijuana, the boom in the West Coast growing industry may be all good and groovy. But in California, critics say the recent explosion of the marijuana industry along the state's North Coast — a region called the \"emerald triangle\" — could put a permanent buzz kill on struggling salmon populations.\u003c/p>\n\u003cp>The problem? According to critics, marijuana plantations guzzle enormous amounts of water while also spilling pesticides, fertilizers and stream-clogging sediments into waterways, including the Eel and the Klamath rivers, that have historically produced large numbers of Chinook salmon and related species.\u003c/p>\n\u003cp>\"The whole North Coast is being affected by these pot growers,\" says Dave Bitts, a Humboldt County commercial fisherman and the president of the \u003ca href=\"http://www.pcffa.org/\">Pacific Coast Federation of Fishermen's Associations\u003c/a>.\u003c/p>\n\u003cp>\"I have nothing against people growing dope,\" he says, \"but if you do, we want you to grow your crop in a way that doesn't screw up fish habitat. There is no salmon-bearing watershed at this point that we can afford to sacrifice.\"\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>Growers of marijuana often withdraw water directly from small streams and use up to 6 gallons per day per plant during the summer growing season, says Scott Bauer, a fisheries biologist with the California Department of Fish and Wildlife.\u003c/p>\n\u003cp>\"When you have 20,000 or 30,000 plants in a watershed, that is a lot of water,\" Bauer says.\u003c/p>\n\u003cp>But marijuana growers are undeservedly taking the blame for a problem that is caused by all residents of the North Coast, argues Kristin Nevedal, a founding chairperson with the \u003ca href=\"ttp://www.emeraldgrowers.org/about/community/\">Emerald Growers Association\u003c/a>.\u003c/p>\n\u003cp>\"It's just so easy to point a finger at cannabis growers because it's a federally prohibited substance,\" she tells The Salt. \"The truth is, if you flush a toilet in the hills, you're a part of the problem.\"\u003c/p>\n\u003cp>According to Bauer, 24 tributaries of the Eel River — in which once-enormous spawning runs of Chinook salmon have nearly vanished — went completely dry in the summer of 2013. Each, Bauer says, was being used to irrigate pot farms.\u003c/p>\n\u003cp>As a result, Bauer expects to see poor returns of Chinook and Coho salmon, as well as steelhead, in several years. While 2013 saw record-low precipitation in California, drought, Bauer says, is only part of the problem, and he still blames marijuana farmers.\u003c/p>\n\u003cp>Taking water from a stream isn't necessarily illegal, though it does usually require applying with the state for permission. Many farmers go this route, Bauer says. But of the estimated 4,000 pot growers in Humboldt County alone, \"maybe a couple have applied for\" water use permits, Bauer says.\u003c/p>\n\u003cp>Marijuana plantations along the North Coast are proliferating. Bauer, who has closely studied Google Earth images of the area, estimates that acreage under pot cultivation doubled from 2009 to 2012.\u003c/p>\n\u003cfigure id=\"attachment_76395\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/potfarm_custom-8547de2d3289834e6497459ba024a6bcab84d937.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/potfarm_custom-8547de2d3289834e6497459ba024a6bcab84d937-1024x391.jpg\" alt=\"Left: A North Coast marijuana grow site in 2010, with nothing but a little white roofed structure. Right: The same site in 2012. Photo: Google Earth\" width=\"1024\" height=\"391\" class=\"size-large wp-image-76395\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Left: A North Coast marijuana grow site in 2010, with nothing but a little white roofed structure. Right: The same site in 2012. Photo: Google Earth\u003c/figcaption>\u003c/figure>\n\u003cp>Stormer Feiler, a scientist with California's North Coast Regional Water Quality Control Board, confirms the same: \"It's like the gold rush,\" he says.\u003c/p>\n\u003cp>California's Chinook salmon fishery was canceled or shortened three years in a row beginning in 2008. This occurred following record-low spawning returns in the Sacramento River, one of the largest salmon-producing watersheds on the West Coast. The crash was blamed partly on agricultural overuse of the river's water.\u003c/p>\n\u003cp>Since then, the \u003ca href=\"http://goldengatesalmonassociation.com/about-ggsa/\">Golden Gate Salmon Association\u003c/a>, a group based in San Francisco, has been advocating for more fish-friendly use of the river's water —especially limits on how much water can be pumped into farmland.\u003c/p>\n\u003cp>Now, marijuana farms have emerged as an issue of increasing concern, says the association's executive director, John McManus.\u003c/p>\n\u003cp>\"It's not just the water they're taking out of the streams but the chemicals and nutrients they're putting into the water,\" McManus says.\u003c/p>\n\u003cp>Fertilizers that drain into rivers can cause floating carpets of algae to grow in the water. When these mats begin to decay, the breakdown process steals oxygen from the water, suffocating fish. Bauer has discovered pools full of dead adult Chinook salmon — fish full of eggs, he says, that had not yet spawned.\u003c/p>\n\u003cp>As many as a \u003ca href=\"http://www.fs.usda.gov/recarea/srnf/specialplaces/recarea/?recid=11551&actid=43%20\">half-million Chinook salmon\u003c/a> once spawned in the Eel River each year. By the 1950s, the fish were almost gone. Since then, the population has slightly rebounded, and several thousand Chinook now return to the Eel annually.\u003c/p>\n\u003cp>Scott Greacen, the executive director of \u003ca href=\"http://eelriver.org/\">Friends of the Eel River\u003c/a>, warns that, unless pot growers are more closely regulated, some of California's North Coast salmon runs could be looking at extinction. \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/76393/californias-pot-farms-could-leave-salmon-runs-truly-smoked","authors":["byline_bayareabites_76393"],"categories":["bayareabites_1874","bayareabites_10916","bayareabites_60"],"tags":["bayareabites_11746","bayareabites_11747","bayareabites_80","bayareabites_10921"],"featImg":"bayareabites_76404","label":"bayareabites"},"bayareabites_74796":{"type":"posts","id":"bayareabites_74796","meta":{"index":"posts_1591205157","site":"bayareabites","id":"74796","score":null,"sort":[1389376181000]},"guestAuthors":[],"slug":"a-view-inside-the-world-of-marijuana-laced-cookies-and-edibles","title":"A View Inside the World of Marijuana-Laced Cookies and Edibles","publishDate":1389376181,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_76270\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Chocolate_Chipotle-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Chocolate_Chipotle-700.jpg\" alt=\"Double chocolate chipotle Baked cookie Photo credit: Nicole Rosario\" width=\"500\" class=\"size-full wp-image-76270\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Double chocolate chipotle Baked cookie. Photo credit: Nicole Rosario\u003c/figcaption>\u003c/figure>\n\u003cp>Lately I’ve been dabbling in pot goodies and have gotten advice from the potheads in my life. When I was \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/17/meal-train-food-and-community-for-the-sick/\">diagnosed with breast cancer\u003c/a> last September (in the early and treatable stages), I decided to venture to my local marijuana dispensary. Although I’m not usually a pot smoker, I was open to the idea of eating sweets and baked goods that have medicinal marijuana, to help potentially aid with any sleeplessness, pain and anxiety from cancer. \u003c/p>\n\u003cp>First, I bought an Auntie Dolores chocolate cookie, and completely forgot to eat a small portion of the cookie in the privacy of my own living room. It’s a cookie—-my natural instinct is to eat the whole thing, which I did. Slowly, because the pot taste seemed to coat my tongue and linger after any swallowing. Within fifteen minutes, I was buzzy and a little dizzy. It was tough to walk to the bathroom without putting my hands on the walls and I was giggle-cringing the whole route. Rather than have the desired mellow and easy night, I tossed and turned with vivid and bizarre dreams. The next day I was still a little dizzy and felt hung over. We almost cancelled whale watching plans but I guzzled water to get the sweet pot taste out of my mouth. It took a few hours out of the morning for me to feel better. I had a similar reaction when I ate only half of a cookie.\u003c/p>\n\u003cfigure id=\"attachment_76271\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lavender_Chamomile-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lavender_Chamomile-700.jpg\" alt=\"Chamomile lavender Baked cookie. Photo credit: Nicole Rosario\" width=\"500\" class=\"size-full wp-image-76271\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chamomile lavender Baked cookie. Photo credit: Nicole Rosario\u003c/figcaption>\u003c/figure>\n\u003cp>I did hear that a natural chef friend of mine, J.C., was making pot cookies so I happily took him up on his offer to sample some. He promised that his line of Baked cookies (get it?)—which come in gourmet flavors like cashew butter cardamom, blackstrap molasses, and lemon Matcha, would offer the mellower marijuana experience I was after. I have cooked and catered with him often enough to know he has a good palate and intuitive sense of how to make things healthy while remaining delicious. J.C., a private chef, is still in the early stages of developing his Baked cookies and was able to share his process of baking with medicinal marijuana. I enjoyed that I was able to eat half a cookie, enjoy a gourmet treat, and not feel drained or hungover. His comments have been edited for clarity and length. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How and why did you start baking pot cookies?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>J.C.:\u003c/strong> It kind of started as a joke. My partner is a card-carrying cannabis client and wanted to do a cooking project with me that incorporated medical marijuana. I’m a natural chef into the therapeutics of food so I started reading and learning about the medicinal properties of cannabis. There can be a fun element to something that may not be so fun—getting positive relief from the symptoms of being sick.\u003c/p>\n\u003cp>Right now I’m making the cookies for my partner and testing recipes with some card-carrying friends. I want it to be 100% legit. I want to sell to dispensaries, that’s my goal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where did you get your recipes?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> I’ve been making them up. I took a basic concept like a peanut butter cookie and then improvised to make a cashew butter with cardamom recipe. I started with a basic sugar cookie recipe and it evolved into the lemon Matcha cookie. I’m not a baker, and am much more interested in being playful with the flavors. I kind of want to hide the flavor of the marijuana.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Your cookies are mellower than others on the market. That is a good thing but why go more mellow?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> My whole goal is to give you something you can eat, enjoy the flavor, and benefit from the effects of the medical marijuana. I find that edibles are usually way too strong and twice I’ve had a feeling that was almost “cracked out.” I want people to enjoy their cookie, like a really nice glass of wine. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about the trial and error process of creating the cookies.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> The process has been about making the butter with marijuana. Doing that is something I’m still not 100% comfortable with and right now I’m looking for someone who’s established and is making the butter. For a cookie to work, it really depends on the strain and the potency of the marijuana in the butter.\u003c/p>\n\u003cp>The original idea was to do Toll House-style cookie dough. You buy the dough in a package of six and they’re ready to bake off. Just keep the cookie dough in the fridge 7-14 days. Then put it in the freezer if you can’t use it.\u003c/p>\n\u003cp>I’ve been playing with how potent the cookies are, and how well they freeze. The first few times I made the double chocolates ones the texture was too doughy. I’ve been reading Cooks Illustrated on how to make chewy cookies and researching different baking textures. It’s been fun having the cookie dough in the house, ready to bake for people in need. I love that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your plans for the New Year?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> My personal goal is to have the business roll out in some form: find some packaging, and launch in some capacity. I was doing catering and extra work. Now that I have my private chef business set up and have time to focus on projects, I can do just that.\u003c/p>\n\u003cp>I am also interesting in producing non-medicinal cookies for places like Whole Foods and Bi-Rite Market, for people that don’t desire the marijuana high.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>One thing that is really important to me is: life is too short to not enjoy good food. My goal with sweet or savory recipes is to make them more nutritious and have fun experimenting with flavors. I am working on creating medicinal products that both taste good and are beneficial to health and happiness.\u003c/p>\n\n","blocks":[],"excerpt":"What is it like to eat a cookie that is made with medical marijuana? While coping with a breast cancer diagnosis, Mary Ladd explores the world of pot edibles and lands on some good medicinal cookies from a friend who is a natural chef. ","status":"publish","parent":0,"modified":1389461105,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1060},"headData":{"title":"A View Inside the World of Marijuana-Laced Cookies and Edibles | KQED","description":"What is it like to eat a cookie that is made with medical marijuana? While coping with a breast cancer diagnosis, Mary Ladd explores the world of pot edibles and lands on some good medicinal cookies from a friend who is a natural chef. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A View Inside the World of Marijuana-Laced Cookies and Edibles","datePublished":"2014-01-10T17:49:41.000Z","dateModified":"2014-01-11T17:25:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"74796 http://blogs.kqed.org/bayareabites/?p=74796","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/10/a-view-inside-the-world-of-marijuana-laced-cookies-and-edibles/","disqusTitle":"A View Inside the World of Marijuana-Laced Cookies and Edibles","path":"/bayareabites/74796/a-view-inside-the-world-of-marijuana-laced-cookies-and-edibles","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76270\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Chocolate_Chipotle-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Chocolate_Chipotle-700.jpg\" alt=\"Double chocolate chipotle Baked cookie Photo credit: Nicole Rosario\" width=\"500\" class=\"size-full wp-image-76270\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Double chocolate chipotle Baked cookie. Photo credit: Nicole Rosario\u003c/figcaption>\u003c/figure>\n\u003cp>Lately I’ve been dabbling in pot goodies and have gotten advice from the potheads in my life. When I was \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/17/meal-train-food-and-community-for-the-sick/\">diagnosed with breast cancer\u003c/a> last September (in the early and treatable stages), I decided to venture to my local marijuana dispensary. Although I’m not usually a pot smoker, I was open to the idea of eating sweets and baked goods that have medicinal marijuana, to help potentially aid with any sleeplessness, pain and anxiety from cancer. \u003c/p>\n\u003cp>First, I bought an Auntie Dolores chocolate cookie, and completely forgot to eat a small portion of the cookie in the privacy of my own living room. It’s a cookie—-my natural instinct is to eat the whole thing, which I did. Slowly, because the pot taste seemed to coat my tongue and linger after any swallowing. Within fifteen minutes, I was buzzy and a little dizzy. It was tough to walk to the bathroom without putting my hands on the walls and I was giggle-cringing the whole route. Rather than have the desired mellow and easy night, I tossed and turned with vivid and bizarre dreams. The next day I was still a little dizzy and felt hung over. We almost cancelled whale watching plans but I guzzled water to get the sweet pot taste out of my mouth. It took a few hours out of the morning for me to feel better. I had a similar reaction when I ate only half of a cookie.\u003c/p>\n\u003cfigure id=\"attachment_76271\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lavender_Chamomile-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lavender_Chamomile-700.jpg\" alt=\"Chamomile lavender Baked cookie. Photo credit: Nicole Rosario\" width=\"500\" class=\"size-full wp-image-76271\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chamomile lavender Baked cookie. Photo credit: Nicole Rosario\u003c/figcaption>\u003c/figure>\n\u003cp>I did hear that a natural chef friend of mine, J.C., was making pot cookies so I happily took him up on his offer to sample some. He promised that his line of Baked cookies (get it?)—which come in gourmet flavors like cashew butter cardamom, blackstrap molasses, and lemon Matcha, would offer the mellower marijuana experience I was after. I have cooked and catered with him often enough to know he has a good palate and intuitive sense of how to make things healthy while remaining delicious. J.C., a private chef, is still in the early stages of developing his Baked cookies and was able to share his process of baking with medicinal marijuana. I enjoyed that I was able to eat half a cookie, enjoy a gourmet treat, and not feel drained or hungover. His comments have been edited for clarity and length. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How and why did you start baking pot cookies?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>J.C.:\u003c/strong> It kind of started as a joke. My partner is a card-carrying cannabis client and wanted to do a cooking project with me that incorporated medical marijuana. I’m a natural chef into the therapeutics of food so I started reading and learning about the medicinal properties of cannabis. There can be a fun element to something that may not be so fun—getting positive relief from the symptoms of being sick.\u003c/p>\n\u003cp>Right now I’m making the cookies for my partner and testing recipes with some card-carrying friends. I want it to be 100% legit. I want to sell to dispensaries, that’s my goal.\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>\u003cstrong>Bay Area Bites: Where did you get your recipes?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> I’ve been making them up. I took a basic concept like a peanut butter cookie and then improvised to make a cashew butter with cardamom recipe. I started with a basic sugar cookie recipe and it evolved into the lemon Matcha cookie. I’m not a baker, and am much more interested in being playful with the flavors. I kind of want to hide the flavor of the marijuana.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Your cookies are mellower than others on the market. That is a good thing but why go more mellow?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> My whole goal is to give you something you can eat, enjoy the flavor, and benefit from the effects of the medical marijuana. I find that edibles are usually way too strong and twice I’ve had a feeling that was almost “cracked out.” I want people to enjoy their cookie, like a really nice glass of wine. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about the trial and error process of creating the cookies.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> The process has been about making the butter with marijuana. Doing that is something I’m still not 100% comfortable with and right now I’m looking for someone who’s established and is making the butter. For a cookie to work, it really depends on the strain and the potency of the marijuana in the butter.\u003c/p>\n\u003cp>The original idea was to do Toll House-style cookie dough. You buy the dough in a package of six and they’re ready to bake off. Just keep the cookie dough in the fridge 7-14 days. Then put it in the freezer if you can’t use it.\u003c/p>\n\u003cp>I’ve been playing with how potent the cookies are, and how well they freeze. The first few times I made the double chocolates ones the texture was too doughy. I’ve been reading Cooks Illustrated on how to make chewy cookies and researching different baking textures. It’s been fun having the cookie dough in the house, ready to bake for people in need. I love that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your plans for the New Year?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> My personal goal is to have the business roll out in some form: find some packaging, and launch in some capacity. I was doing catering and extra work. Now that I have my private chef business set up and have time to focus on projects, I can do just that.\u003c/p>\n\u003cp>I am also interesting in producing non-medicinal cookies for places like Whole Foods and Bi-Rite Market, for people that don’t desire the marijuana high.\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>One thing that is really important to me is: life is too short to not enjoy good food. My goal with sweet or savory recipes is to make them more nutritious and have fun experimenting with flavors. I am working on creating medicinal products that both taste good and are beneficial to health and happiness.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/74796/a-view-inside-the-world-of-marijuana-laced-cookies-and-edibles","authors":["5092"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_1245","bayareabites_1875"],"tags":["bayareabites_253","bayareabites_9719","bayareabites_635","bayareabites_744","bayareabites_1270","bayareabites_11746","bayareabites_12897","bayareabites_12754","bayareabites_11747","bayareabites_12896"],"featImg":"bayareabites_76352","label":"bayareabites"},"bayareabites_62263":{"type":"posts","id":"bayareabites_62263","meta":{"index":"posts_1591205157","site":"bayareabites","id":"62263","score":null,"sort":[1369089922000]},"guestAuthors":[],"slug":"washington-state-butcher-spikes-pig-feed-with-weed","title":"Washington State Butcher Spikes Pig Feed With Weed","publishDate":1369089922,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_62268\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/weedpig.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/weedpig.jpg\" alt=\"William von Schneidau, who owns the BB Ranch butcher shop at Pike Place Market in Seattle, has made prosciutto from pigs fed marijuana. Photo: Courtesy of BB Ranch\" width=\"667\" height=\"500\" class=\"size-full wp-image-62268\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">William von Schneidau, who owns the BB Ranch butcher shop at Pike Place Market in Seattle, has made prosciutto from pigs fed marijuana. Photo: Courtesy of \u003ca href=\"https://www.facebook.com/photo.php?fbid=563441913676827&set=pb.244462055574816.-2207520000.1369075855.&type=3&theater\">BB Ranch\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/17/184848204/washington-state-butcher-adds-weed-in-the-pig-feed\">The Salt at NPR Food\u003c/a> (5/20/13)\u003c/p>\n\u003cp>William von Schneidau, an intrepid butcher in Seattle, is giving a whole new meaning to \"potbelly pig.\" Lately, he's been feeding marijuana refuse to the pigs he turns into prosciutto for \u003ca href=\"http://bb-ranch.com/\">BB Ranch\u003c/a>, his butcher shop in the city's famous Pike Place Market.\u003c/p>\n\u003cp>Pot-scented bacon? Well, not quite.\u003c/p>\n\u003cp>The stems, leaves and root bulbs von Schneidau recoups from \u003ca href=\"http://topshelforganic.com/\" target=\"_blank\">Top Shelf Organic\u003c/a>, a medical marijuana dispensary, don't season the meat, he says. But the meat from the first few \"pot pigs\" he's butchered has been \"redder and more savory\" than what he usually works with, he says.\u003c/p>\n\u003cp>It's not clear whether the pigs feel anything from the weed in their feed, or how much, if any, THC — the psychoactive substance that gets humans high — ends up in the meat. Rather than an attempt to develop a new meaty treat for stoners, the \"pot pig\" experiment seems mostly to be an (effective) publicity stunt. Von Schneidau's first \u003ca href=\"http://bb-ranch.com/2013/03/pot-pig-gig/\">Pot Pig Gig\u003c/a> event — where he promoted the product, as well as other local foods — sold out quickly. And he says all the media attention he has gotten is generating lots of interest in the next event he's planning.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, von Schneidau's creative reuse of a local waste product is part of a larger trend of small farmers looking for new, free sources of livestock feed, especially since prices for corn and soy have been on the rise. In addition to the pot refuse, von Schneidau has linked up ranchers and farmers in the region with a vodka distillery and with vegetable vendors at Pike Place Market who have waste that would otherwise end up as compost or in the landfill.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/06/160684126/why-we-rarely-feed-animals-food-scraps-even-in-a-drought\">reported\u003c/a>, high feed prices have led some farmers elsewhere to seek out food scraps and even bakery byproduct — bread, dough, pastries and cereal — for their pigs and cattle.\u003c/p>\n\u003cp>Pigs have stomachs pretty similar to humans and can eat just about anything we eat. But we couldn't find any research on what happens when you feed them marijuana.\u003c/p>\n\u003cp>Scientists at the European Union Food Safety Authority \u003ca href=\"http://www.efsa.europa.eu/en/efsajournal/doc/2011.pdf\">looked into\u003c/a> the safety of using hemp, a plant that's a close relative of marijuana, in feed for dairy cows. When the cows were fed hemp plants, enough THC made its way into their milk that the scientists recommended prohibiting its use. (However, feeding the cows hemp seeds was just fine, they found.)\u003c/p>\n\u003cp>Von Schneidau says he's all for finding out what his dietary supplement is doing for his pigs.\u003c/p>\n\u003cp>\"If we had a vet that stepped up to the plate and wanted to check out their joints and mood, and what drugs make pigs happy, that would be great,\" he says. \"But me, I just get out there, and cut them up, and put them on a BBQ, and eat them.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Despite its name, the \"pot pig\" experiment isn't an attempt to develop a new meaty treat for stoners. Instead, a Seattle butcher is feeding marijuana seeds, stems and root bulbs to swine as a cheeky money-saving measure.","status":"publish","parent":0,"modified":1369090010,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":529},"headData":{"title":"Washington State Butcher Spikes Pig Feed With Weed | KQED","description":"Despite its name, the "pot pig" experiment isn't an attempt to develop a new meaty treat for stoners. Instead, a Seattle butcher is feeding marijuana seeds, stems and root bulbs to swine as a cheeky money-saving measure.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Washington State Butcher Spikes Pig Feed With Weed","datePublished":"2013-05-20T22:45:22.000Z","dateModified":"2013-05-20T22:46:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"62263 http://blogs.kqed.org/bayareabites/?p=62263","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/05/20/washington-state-butcher-spikes-pig-feed-with-weed/","disqusTitle":"Washington State Butcher Spikes Pig Feed With Weed","nprByline":"Eliza Barclay","nprStoryId":"184848204","nprApiLink":"http://api.npr.org/query?id=184848204&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/05/17/184848204/washington-state-butcher-adds-weed-in-the-pig-feed?ft=3&f=184848204","nprRetrievedStory":"1","nprPubDate":"Mon, 20 May 2013 17:16:00 -0400","nprStoryDate":"Mon, 20 May 2013 15:27:00 -0400","nprLastModifiedDate":"Mon, 20 May 2013 17:16:42 -0400","path":"/bayareabites/62263/washington-state-butcher-spikes-pig-feed-with-weed","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62268\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/weedpig.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/weedpig.jpg\" alt=\"William von Schneidau, who owns the BB Ranch butcher shop at Pike Place Market in Seattle, has made prosciutto from pigs fed marijuana. Photo: Courtesy of BB Ranch\" width=\"667\" height=\"500\" class=\"size-full wp-image-62268\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">William von Schneidau, who owns the BB Ranch butcher shop at Pike Place Market in Seattle, has made prosciutto from pigs fed marijuana. Photo: Courtesy of \u003ca href=\"https://www.facebook.com/photo.php?fbid=563441913676827&set=pb.244462055574816.-2207520000.1369075855.&type=3&theater\">BB Ranch\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/17/184848204/washington-state-butcher-adds-weed-in-the-pig-feed\">The Salt at NPR Food\u003c/a> (5/20/13)\u003c/p>\n\u003cp>William von Schneidau, an intrepid butcher in Seattle, is giving a whole new meaning to \"potbelly pig.\" Lately, he's been feeding marijuana refuse to the pigs he turns into prosciutto for \u003ca href=\"http://bb-ranch.com/\">BB Ranch\u003c/a>, his butcher shop in the city's famous Pike Place Market.\u003c/p>\n\u003cp>Pot-scented bacon? Well, not quite.\u003c/p>\n\u003cp>The stems, leaves and root bulbs von Schneidau recoups from \u003ca href=\"http://topshelforganic.com/\" target=\"_blank\">Top Shelf Organic\u003c/a>, a medical marijuana dispensary, don't season the meat, he says. But the meat from the first few \"pot pigs\" he's butchered has been \"redder and more savory\" than what he usually works with, he says.\u003c/p>\n\u003cp>It's not clear whether the pigs feel anything from the weed in their feed, or how much, if any, THC — the psychoactive substance that gets humans high — ends up in the meat. Rather than an attempt to develop a new meaty treat for stoners, the \"pot pig\" experiment seems mostly to be an (effective) publicity stunt. Von Schneidau's first \u003ca href=\"http://bb-ranch.com/2013/03/pot-pig-gig/\">Pot Pig Gig\u003c/a> event — where he promoted the product, as well as other local foods — sold out quickly. And he says all the media attention he has gotten is generating lots of interest in the next event he's planning.\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>Still, von Schneidau's creative reuse of a local waste product is part of a larger trend of small farmers looking for new, free sources of livestock feed, especially since prices for corn and soy have been on the rise. In addition to the pot refuse, von Schneidau has linked up ranchers and farmers in the region with a vodka distillery and with vegetable vendors at Pike Place Market who have waste that would otherwise end up as compost or in the landfill.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/06/160684126/why-we-rarely-feed-animals-food-scraps-even-in-a-drought\">reported\u003c/a>, high feed prices have led some farmers elsewhere to seek out food scraps and even bakery byproduct — bread, dough, pastries and cereal — for their pigs and cattle.\u003c/p>\n\u003cp>Pigs have stomachs pretty similar to humans and can eat just about anything we eat. But we couldn't find any research on what happens when you feed them marijuana.\u003c/p>\n\u003cp>Scientists at the European Union Food Safety Authority \u003ca href=\"http://www.efsa.europa.eu/en/efsajournal/doc/2011.pdf\">looked into\u003c/a> the safety of using hemp, a plant that's a close relative of marijuana, in feed for dairy cows. When the cows were fed hemp plants, enough THC made its way into their milk that the scientists recommended prohibiting its use. (However, feeding the cows hemp seeds was just fine, they found.)\u003c/p>\n\u003cp>Von Schneidau says he's all for finding out what his dietary supplement is doing for his pigs.\u003c/p>\n\u003cp>\"If we had a vet that stepped up to the plate and wanted to check out their joints and mood, and what drugs make pigs happy, that would be great,\" he says. \"But me, I just get out there, and cut them up, and put them on a BBQ, and eat them.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/62263/washington-state-butcher-spikes-pig-feed-with-weed","authors":["byline_bayareabites_62263"],"categories":["bayareabites_4084","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_11748","bayareabites_8778","bayareabites_11746","bayareabites_2717","bayareabites_616","bayareabites_11747","bayareabites_11749","bayareabites_421","bayareabites_10921"],"featImg":"bayareabites_62264","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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