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Monica is the creator of Sous Weed and a photo contributor for Stock Pot Images, Menu Stories, and KQED.\r\n\r\nIn 2016, Monica shot and styled for the award-winning Sous Vide at Home cookbook with Penguin Random and Nomiku. The sequel, Sous Vide Made Simple, will be released fall 2018 along with a chef feature and recipe in the upcoming Edibles: Small Bites for the Modern Cannabis Kitchen cookbook with Chronicle Books.\r\n\r\nMonica has recently been featured on the TODAY Show, Nightly News with Lester Holt, MSNBC, Huffington Post, ABC7, PopSugar, UPROXX, High Times, CANNABIS NOW, CULTURE Magazine, MARY Magazine, VICE Munchies, CNET, NPR, and Leafly for her work with Sous Weed.","avatar":"https://secure.gravatar.com/avatar/ba2dd5788a1aa2d99e86f5d26605b3f1?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"Monica Lo | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/ba2dd5788a1aa2d99e86f5d26605b3f1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/ba2dd5788a1aa2d99e86f5d26605b3f1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/monicalo"},"uramakrishnan":{"type":"authors","id":"11689","meta":{"index":"authors_1591205172","id":"11689","found":true},"name":"Urmila Ramakrishnan","firstName":"Urmila","lastName":"Ramakrishnan","slug":"uramakrishnan","email":"uramakrishnan@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Food Editor","bio":"Urmila Ramakrishnan is KQED Arts & Culture’s food editor and an award-winning food journalist based in the Bay Area. Her multi-platform work has been featured in \u003ci>The New York Times\u003c/i>, \u003ci>Edible\u003c/i>, \u003ci>The San Francisco Chronicle\u003c/i>, among other publications. She’s a kitchen gadget enthusiast who also loves food puns. Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_139418":{"type":"posts","id":"bayareabites_139418","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139418","score":null,"sort":[1604603211000]},"guestAuthors":[],"slug":"the-latest-cannabis-infused-beverage-has-a-familiar-name","title":"The Latest Cannabis Infused Beverage Has a Familiar Name","publishDate":1604603211,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Los Angeles-based Pabst Labs, which is a separate company from Pabst Blue Ribbon, recently launched a small-batch cannabis-infused seltzer with the PBR name.\u003c/p>\n\u003cp>The non-alcholic, THC-infused beverage, was made available in California in select dispensaries in early October. According to Pabst Labs brand manager Mark Faicol, who was previously employed by PBR, having a recognizable name for the new drink connects it with an existing audience.\u003c/p>\n\u003cp>“Why PBR? There have been some other players who have experimented in the space, right,” says Faicol. “But we feel like the entrance of PBR is going to be a game-changer. Not many other brands can claim 176 years of history connecting fans across generations around its products.”\u003c/p>\n\u003cp>The hope is that this beverage attracts both PBR brand loyalists and potential new customers. When asked for specifics, Faicol says that the target audience for PBR seltzer is everyone.\u003c/p>\n\u003cp>“[PBR] is a brand that has reinvented itself many times,” says Faicol. “Everyone kind of has a PBR memory, whether it’s ‘Oh grandpa drank that’ or ‘I saw it in this movie.’”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other major beer brands have also gotten into the infused beverage “space.” Lagunitas launched Hi-Fi Hops, a THC sparkling beverage, in June 2018. It was geared towards people who were looking into casually consuming cannabis. (Lagunitas also brewed The Waldo’s Special ale in honor of the Northern California \u003ca href=\"https://www.kqed.org/news/11663153/420-started-in-the-bay-area-meet-the-guys-who-invented-it\" target=\"_blank\" rel=\"noopener noreferrer\">origin story of 420\u003c/a>.) In Georgia, SweetWater Brewing Co came out with a 420 Series IPA that combined terpenes with hops.\u003c/p>\n\u003cp>The cannabis-infused beverage industry is projected to hit about \u003ca href=\"https://www.prnewswire.com/news-releases/cbd-infused-beverages-market-size-expected-to-reach-2-8-billion-by-2025--301065718.html\" target=\"_blank\" rel=\"noopener noreferrer\">$2.8 billion\u003c/a> by 2025 in the United States, and it’s a trend that’s been predicted as “\u003ca href=\"https://www.nbcbayarea.com/news/local/drink-your-weed-cannabis-is-the-beverage-industrys-next-big-thing/147211/\" target=\"_blank\" rel=\"noopener noreferrer\">the next big thing\u003c/a>’ since 2019.\u003c/p>\n\u003cp>Since it was legalized in California in 2017, the beverage industry has seen infusions with wine, gin, energy drinks and more. According to a \u003ca href=\"https://www.forbes.com/sites/joemicallef/2019/05/22/how-the-cannabis-industry-is-revolutionizing-the-beverage-sector/#4dcddf005673\" target=\"_blank\" rel=\"noopener noreferrer\">2019 \u003ci>Forbes\u003c/i> report\u003c/a>, major brands like Coca-Cola, Pepsi and Starbucks have all indicated they’re monitoring developments within the sector. But a big factor limiting the trend is the federal laws that still govern the distribution and sale of products that contain THC.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Because of that, the PBR seltzer is currently only available in California, with distribution and delivery options in the Bay Area. Even so, the product sold out within the first week of its launch. Faicol says he hopes to expand further—beyond the Bay Area and into Oregon—in the next several months.\u003c/p>\n\n","blocks":[],"excerpt":"There's a new cannabis-infused seltzer on the market with a name borrowed from Pabst Blue Ribbon.","status":"publish","parent":0,"modified":1621555331,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":435},"headData":{"title":"The Latest Cannabis Infused Beverage Has a Familiar Name | KQED","description":"There's a new cannabis-infused seltzer on the market with a name borrowed from Pabst Blue Ribbon.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Latest Cannabis Infused Beverage Has a Familiar Name","datePublished":"2020-11-05T19:06:51.000Z","dateModified":"2021-05-21T00:02:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"139418 https://ww2.kqed.org/bayareabites/?p=139418","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/11/05/the-latest-cannabis-infused-beverage-has-a-familiar-name/","disqusTitle":"The Latest Cannabis Infused Beverage Has a Familiar Name","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139418/the-latest-cannabis-infused-beverage-has-a-familiar-name","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Los Angeles-based Pabst Labs, which is a separate company from Pabst Blue Ribbon, recently launched a small-batch cannabis-infused seltzer with the PBR name.\u003c/p>\n\u003cp>The non-alcholic, THC-infused beverage, was made available in California in select dispensaries in early October. According to Pabst Labs brand manager Mark Faicol, who was previously employed by PBR, having a recognizable name for the new drink connects it with an existing audience.\u003c/p>\n\u003cp>“Why PBR? There have been some other players who have experimented in the space, right,” says Faicol. “But we feel like the entrance of PBR is going to be a game-changer. Not many other brands can claim 176 years of history connecting fans across generations around its products.”\u003c/p>\n\u003cp>The hope is that this beverage attracts both PBR brand loyalists and potential new customers. When asked for specifics, Faicol says that the target audience for PBR seltzer is everyone.\u003c/p>\n\u003cp>“[PBR] is a brand that has reinvented itself many times,” says Faicol. “Everyone kind of has a PBR memory, whether it’s ‘Oh grandpa drank that’ or ‘I saw it in this movie.’”\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>Other major beer brands have also gotten into the infused beverage “space.” Lagunitas launched Hi-Fi Hops, a THC sparkling beverage, in June 2018. It was geared towards people who were looking into casually consuming cannabis. (Lagunitas also brewed The Waldo’s Special ale in honor of the Northern California \u003ca href=\"https://www.kqed.org/news/11663153/420-started-in-the-bay-area-meet-the-guys-who-invented-it\" target=\"_blank\" rel=\"noopener noreferrer\">origin story of 420\u003c/a>.) In Georgia, SweetWater Brewing Co came out with a 420 Series IPA that combined terpenes with hops.\u003c/p>\n\u003cp>The cannabis-infused beverage industry is projected to hit about \u003ca href=\"https://www.prnewswire.com/news-releases/cbd-infused-beverages-market-size-expected-to-reach-2-8-billion-by-2025--301065718.html\" target=\"_blank\" rel=\"noopener noreferrer\">$2.8 billion\u003c/a> by 2025 in the United States, and it’s a trend that’s been predicted as “\u003ca href=\"https://www.nbcbayarea.com/news/local/drink-your-weed-cannabis-is-the-beverage-industrys-next-big-thing/147211/\" target=\"_blank\" rel=\"noopener noreferrer\">the next big thing\u003c/a>’ since 2019.\u003c/p>\n\u003cp>Since it was legalized in California in 2017, the beverage industry has seen infusions with wine, gin, energy drinks and more. According to a \u003ca href=\"https://www.forbes.com/sites/joemicallef/2019/05/22/how-the-cannabis-industry-is-revolutionizing-the-beverage-sector/#4dcddf005673\" target=\"_blank\" rel=\"noopener noreferrer\">2019 \u003ci>Forbes\u003c/i> report\u003c/a>, major brands like Coca-Cola, Pepsi and Starbucks have all indicated they’re monitoring developments within the sector. But a big factor limiting the trend is the federal laws that still govern the distribution and sale of products that contain THC.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Because of that, the PBR seltzer is currently only available in California, with distribution and delivery options in the Bay Area. Even so, the product sold out within the first week of its launch. Faicol says he hopes to expand further—beyond the Bay Area and into Oregon—in the next several months.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139418/the-latest-cannabis-infused-beverage-has-a-familiar-name","authors":["11689"],"categories":["bayareabites_16558","bayareabites_17082"],"tags":["bayareabites_14076","bayareabites_17030","bayareabites_17029","bayareabites_17028","bayareabites_17031"],"featImg":"bayareabites_139419","label":"bayareabites"},"bayareabites_135544":{"type":"posts","id":"bayareabites_135544","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135544","score":null,"sort":[1574270816000]},"guestAuthors":[],"slug":"diys-edible-gifts-and-more-a-2019-holiday-gift-guide-for-locavores","title":"DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores","publishDate":1574270816,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Artisanal sweets, classes only fit for foodies, wearable food fashion, and even cannabis — Bay Area makers, artists, and chefs have thoughtful and delicious gifts ready for any food lover in your life.\u003c/p>\n\u003cp>Here are some of our favorite gift ideas, made and available in the Bay Area.\u003c/p>\n\u003ch2>Edible gifts\u003c/h2>\n\u003cp>\u003cstrong>Alice Collective\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135548\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg\" alt=\"biscuits from Alice Collective\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perfect for gifting or snacking, Alice Collective’s take-home biscuits are a breeze to prep with just one step of heating them in the oven. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='pop_14155,news_11712325' label='More Holiday Fun on KQED']\u003cbr>\nThis year, give the gift a warm freshly-baked biscuit (without whipping the biscuits together yourself). \u003ca href=\"https://thealicecollective.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Alice Collective\u003c/a> in Oakland is offering a frozen dozen of buttermilk biscuits that just need to be popped in the oven before serving. While grabbing a dozen for your loved one, why not grab a dozen for yourself? Who knows how handy they’ll be as a quick and easy holiday dinner side dish.\u003c/p>\n\u003cp>To try the biscuits fresh and hot, straight from the source, biscuits are offered daily on the Alice Collective menu in sweet and savory options.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Panettone \u003c/strong>\u003c/p>\n\u003cp>This year, grab one of Oprah's Favorite Things: \u003ca href=\"https://www.thisisfromroy.com/\" target=\"_blank\" rel=\"noopener noreferrer\">panettone crafted by Oakland’s Roy Shvartzapel\u003c/a>. Panettone is a deceptively simple, sweet bread confection that makes fruitcake seem poor by comparison, and the one from Shvartzapel is a decadent treat. Get one before they’re gone.\u003c/p>\n\u003cp>\u003cstrong>OCHO\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135551\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg\" alt=\"An assortment of OCHO chocolates\" width=\"1920\" height=\"1231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-768x492.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1020x654.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1200x769.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Individually wrapped for easy gifting and stocking-stuffing, OCHO Chocolate Trees come in peanut butter or caramel-filled. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chocolate and peanut butter is a classic combination for a reason: it works. And that rings true, especially during the holidays. \u003ca href=\"https://www.ochocandy.com/product/christmas-subscription/\" target=\"_blank\" rel=\"noopener noreferrer\">Oakland-based OCHO\u003c/a> is offering a seasonal favorite, Peanut Butter Trees! The confection of smooth milk chocolate encases creamy peanut butter. OCHO’s peanut butter-y treats are organic, gluten-free and GMO-free. For those who may have an allergy or prefer something a bit sweeter, there is also a caramel-filled variety of these edible conifers.\u003c/p>\n\u003cp>Get your orders in for these trees by December 11 to be sure to have enough to stuff your stockings with ‘em.\u003c/p>\n\u003cp>\u003cstrong>DIY Tonic Kit \u003c/strong>\u003c/p>\n\u003cp>It’s more than just spices at Oakland’s iconic Oaktown Spice!\u003c/p>\n\u003cp>Consider giving your budding mixologist \u003ca href=\"https://oaktownspiceshop.com/products/homemade-tonic-water-kit\" target=\"_blank\" rel=\"noopener noreferrer\">Oaktown’s tonic water kit\u003c/a>, which comes with botanicals and spices (which are obviously going to be good, considering where it’s coming from) and a recipe for a syrup that can be added to soda water.\u003c/p>\n\u003ch2>Cooking Classes\u003c/h2>\n\u003cp>\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/p>\n\u003cp>With their new factory up and running, San Francisco’s chocolate darling \u003ca href=\"https://store.dandelionchocolate.com/pages/experiences\" target=\"_blank\" rel=\"noopener noreferrer\">Dandelion is offering classes\u003c/a> for people to learn more about chocolate: from the sourcing, to the production and even the making of. With a wide variety of classes varying in chocolatey subject matter ranging from one-hour to a four-hour intensive, the lengthier classes give students the chance to even make their own nibs and take-home chocolate.\u003c/p>\n\u003cp>The hands-on classes are great for chocolate lovers in your life, with a required age of 14 or above. For those who want to skip school, try Dandelion’s holiday offerings including a children’s gift set that includes books and treats, or their annual advent calendar.\u003c/p>\n\u003cp>\u003cstrong>BiteUnite\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135550\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg\" alt=\"A cooking class in session at BiteUnite\" width=\"1920\" height=\"1282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BiteUnite classes can be easily booked online for private or work events. \u003ccite>(Courtesy of BiteUnite)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you’re planning a fun food-focused outing with friends and family or for a corporate event, \u003ca href=\"https://biteunite.com/\" target=\"_blank\" rel=\"noopener noreferrer\">BiteUnite\u003c/a> has you covered. Opening just last year, BiteUnite — incubator kitchen, event space, and cafe — has already built a long roster of chefs. Their class catalog is diverse and you can learn to cook Thai cuisine, to make dumplings or, more recently, a make mooncakes in a class taught by a chef flown out from their sister kitchen in Hong Kong.\u003c/p>\n\u003cp>Over the holidays, BiteUnite will be expanding its class offering even more with cheese-making and pie-making classes.\u003c/p>\n\u003cp>\u003cstrong>Brew It Yourself\u003c/strong>\u003c/p>\n\u003cp>Whether you’re a beer beginner or a beer buff, \u003ca href=\"https://brewityourselfsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco’s Brew It Yourself\u003c/a> offers an introductory course and an advanced course in beer-making. Considering both classes are seven and nine hours respectively, that’s a quick gulp for both learning how to make your own beer and getting to take home a six-pack of it as well.\u003c/p>\n\u003cp>For those who can think ahead far enough and don’t mind an early birthday gift, Brew It Yourself also offers a special class where attendees head to Sonoma in the summer to assist in the harvest of hops.\u003c/p>\n\u003cp>\u003cstrong>Civic Kitchen \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135552\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg\" alt=\"Chef Agustín Gaytán teaches his Mexican Fiesta cooking class.\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Agustín Gaytán teaches his Mexican Fiesta cooking class. \u003ccite>(Jen Nurse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taking a class at \u003ca href=\"https://www.civickitchensf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Civic Kitchen\u003c/a> feels like you’re taking a high-end cooking class in your home, while not actually being at home. Thanks to a warm and comforting kitchen aesthetic — a huge cookbook library included — classes are taught by a variety of local chefs teaching a wide range of specialized classes including knife skills, yakitori and Italian baccala.\u003c/p>\n\u003cp>Gift certificates and a monthly calendar of classes and events are available via the Civic Kitchen site, with holiday classes on the docket including a Japanese Turkey class ahead of Thanksgiving and a cookie swap closer to Christmas.\u003c/p>\n\u003ch2>Cannabis\u003c/h2>\n\u003cp>With the legality and general attitudes towards the recreational use of cannabis changing — not to mention the sheer number of cannabis-related businesses opening — cannabis deserves its own gift-giving category. And while it still may be a newcomer on the market, the Bay Area is in no short supply of cannabis entrepreneurs with a wide variety of ways to use the plant.\u003c/p>\n\u003cp>\u003cstrong>Proposition Cocktail Co.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135554\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best served chill, Proposition drinks still gets you in a good mood for the night without the hangover the next day. \u003ccite>(Extra Hours)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF-based mocktail company, \u003ca href=\"https://propositioncocktail.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Proposition Cocktail Co.,\u003c/a> offers non-alcoholic, ready-to-serve bottled drinks that have the added magic of hemp, an adaptogenic herb that is reported to help the body ease stress and increase mental clarity. Proposition Cocktail Co. flavors come in a Smokey Margarita or a Tumeric Ginger and can be ordered in cases of six 200 mL glass flask bottles straight from their site for bulk gifting or for your next party.\u003c/p>\n\u003cp>If you’re feeling extra generous, Proposition Cocktail Co. also offers a weekly and monthly subscription.\u003c/p>\n\u003cp>\u003cstrong>Potli\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135553\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Made with hemp-derived CBD, Potli’s apple cider vinegar can be added to most anything, including salads and cocktails. \u003ccite>(Courtesy of Potli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by a pair of best friends, Bay Area-based artisanal ingredient company, \u003ca href=\"https://www.potlishop.com/collections/all\" target=\"_blank\" rel=\"noopener noreferrer\">Potli\u003c/a>, makes small-batch hemp-infused concoctions like chili oil, honey and extra virgin olive oil. Drizzle Potli’s products over salads, hummus spreads and even ice cream, and then sit back and enjoy the CBD-afterglow.\u003c/p>\n\u003cp>For the holidays, Potli is offering two gift sets that come outfitted with a selection of their products as well as gift cards, a branded shot glass, and recipe cards all packed and ready to gift.\u003c/p>\n\u003cp>\u003cstrong>Mellows\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135555\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg\" alt=\"Peppermint and chocolate Mellows\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Peppermint Bark Mellows are a must-have fan favorite, as they’re only available during the holidays. \u003ccite>(Courtesty of Mellows)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the sweet teeth in your circle of family and friends, \u003ca href=\"https://getmellows.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-based Mellows\u003c/a> might be perfect. Their small-batch hand-crafted marshmallows are elevated to bite-size artisanal edibles thanks to a hit of hash oil-infused coconut oil. Low-dose at 5mg of THC per marshmallow, Mellows are an approachable choice for those new and old to edibles.\u003c/p>\n\u003cp>Mellows will be offering a special holiday peppermint bark Mellow. Want to go classic? Their regular flavors include black sesame, brown butter sage and birthday cake. If you’re feeling inspired, you can even \u003ca href=\"http://yayedibles.com\">grab their cookbook\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>Om Edibles\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135556\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Edibles can be sipped too, thanks to Om Edibles’ raw CBD cacao. \u003ccite>(Courtesy of Om Edibles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.omedibles.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Bay Area’s Om Edibles\u003c/a>’ philosophy is that cannabis is a superfood. They’ve included it in a wide range of products including medicated THC and CBD gummies, raw CBD cacao (that you can just add hot water or milk to for sipping) and extra virgin olive oil.\u003c/p>\n\u003cp>For foodies who want the full-body experience beyond their tastebuds, Om Edibles also offers bath salts outfitted with CBD or THC and essential oils.\u003c/p>\n\u003ch2>Wearable Goodies\u003c/h2>\n\u003cp>\u003cstrong>Made by Chanamon\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135557\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg\" alt=\"An assortment of enamel pins from Made by Chanamon\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Breakout your jacket for some delicious flair made right in San Francisco. \u003ccite>(Made by Chanamon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A designer at Apple, aspiring illustrator, \u003ca href=\"https://www.etsy.com/listing/737165535/cute-pear-ceramic-clay-pin-handmade?ref=shop_home_active_10&frs=1\" target=\"_blank\" rel=\"noopener noreferrer\">Chanamon Ratanalert\u003c/a> makes absurdly adorable pieces in different mediums including greeting cards, stickers, and ceramics. While not everything Ratanalert makes is food-related, they all include her trademark smile, as seen on her ceramic pear and onigiri pins and Dim Sum Buddies sticker pack.\u003c/p>\n\u003cp>\u003cstrong>Lundy Way\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lundyway.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-made Lundy Way aprons\u003c/a> have already found their way into the kitchens of star chefs like Sheldon Simeon of Top Chef, Val Cantu of Californios, and Jordan Keao of the former ‘aina. Durable, minimalist, and affordable, Lundy Way aprons are a great professional-grade apron for the home cook.\u003c/p>\n\u003cp>Currently, they’re available to order straight from their website.\u003c/p>\n\u003cp>\u003cstrong>Carolyn Tillie\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135558\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg\" alt=\"Ice cream cone-studded bracelet\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ice cream lovers will also love this cone-studded bracelet \u003ccite>(Carolyn Tillie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the bedazzled foodie who is looking to make a statement, look no further than \u003ca href=\"https://www.carolyntillie.com/jewelry?category=Food%20Jewelry\" target=\"_blank\" rel=\"noopener noreferrer\">Carolyn Tillie\u003c/a>. With a range of food-themed rings that will adorn your fingers with golden-laced cherries and chocolate cake, Tillie also has a line of pins and necklaces showcasing sterling knives.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In addition, Tillie is planning a line of events and trunk shows, where you’ll be able to find her pieces, as well as her new food art book.\u003c/p>\n\n","blocks":[],"excerpt":"Here are some of our favorite gift ideas for any food lover in your life, all made and available in the Bay. ","status":"publish","parent":0,"modified":1575481710,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":48,"wordCount":1639},"headData":{"title":"DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores | KQED","description":"Here are some of our favorite gift ideas for any food lover in your life, all made and available in the Bay. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores","datePublished":"2019-11-20T17:26:56.000Z","dateModified":"2019-12-04T17:48:30.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"135544 https://ww2.kqed.org/bayareabites/?p=135544","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/20/diys-edible-gifts-and-more-a-2019-holiday-gift-guide-for-locavores/","disqusTitle":"DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores","path":"/bayareabites/135544/diys-edible-gifts-and-more-a-2019-holiday-gift-guide-for-locavores","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Artisanal sweets, classes only fit for foodies, wearable food fashion, and even cannabis — Bay Area makers, artists, and chefs have thoughtful and delicious gifts ready for any food lover in your life.\u003c/p>\n\u003cp>Here are some of our favorite gift ideas, made and available in the Bay Area.\u003c/p>\n\u003ch2>Edible gifts\u003c/h2>\n\u003cp>\u003cstrong>Alice Collective\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135548\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg\" alt=\"biscuits from Alice Collective\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perfect for gifting or snacking, Alice Collective’s take-home biscuits are a breeze to prep with just one step of heating them in the oven. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"pop_14155,news_11712325","label":"More Holiday Fun on KQED "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis year, give the gift a warm freshly-baked biscuit (without whipping the biscuits together yourself). \u003ca href=\"https://thealicecollective.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Alice Collective\u003c/a> in Oakland is offering a frozen dozen of buttermilk biscuits that just need to be popped in the oven before serving. While grabbing a dozen for your loved one, why not grab a dozen for yourself? Who knows how handy they’ll be as a quick and easy holiday dinner side dish.\u003c/p>\n\u003cp>To try the biscuits fresh and hot, straight from the source, biscuits are offered daily on the Alice Collective menu in sweet and savory options.\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>Panettone \u003c/strong>\u003c/p>\n\u003cp>This year, grab one of Oprah's Favorite Things: \u003ca href=\"https://www.thisisfromroy.com/\" target=\"_blank\" rel=\"noopener noreferrer\">panettone crafted by Oakland’s Roy Shvartzapel\u003c/a>. Panettone is a deceptively simple, sweet bread confection that makes fruitcake seem poor by comparison, and the one from Shvartzapel is a decadent treat. Get one before they’re gone.\u003c/p>\n\u003cp>\u003cstrong>OCHO\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135551\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg\" alt=\"An assortment of OCHO chocolates\" width=\"1920\" height=\"1231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-768x492.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1020x654.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1200x769.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Individually wrapped for easy gifting and stocking-stuffing, OCHO Chocolate Trees come in peanut butter or caramel-filled. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chocolate and peanut butter is a classic combination for a reason: it works. And that rings true, especially during the holidays. \u003ca href=\"https://www.ochocandy.com/product/christmas-subscription/\" target=\"_blank\" rel=\"noopener noreferrer\">Oakland-based OCHO\u003c/a> is offering a seasonal favorite, Peanut Butter Trees! The confection of smooth milk chocolate encases creamy peanut butter. OCHO’s peanut butter-y treats are organic, gluten-free and GMO-free. For those who may have an allergy or prefer something a bit sweeter, there is also a caramel-filled variety of these edible conifers.\u003c/p>\n\u003cp>Get your orders in for these trees by December 11 to be sure to have enough to stuff your stockings with ‘em.\u003c/p>\n\u003cp>\u003cstrong>DIY Tonic Kit \u003c/strong>\u003c/p>\n\u003cp>It’s more than just spices at Oakland’s iconic Oaktown Spice!\u003c/p>\n\u003cp>Consider giving your budding mixologist \u003ca href=\"https://oaktownspiceshop.com/products/homemade-tonic-water-kit\" target=\"_blank\" rel=\"noopener noreferrer\">Oaktown’s tonic water kit\u003c/a>, which comes with botanicals and spices (which are obviously going to be good, considering where it’s coming from) and a recipe for a syrup that can be added to soda water.\u003c/p>\n\u003ch2>Cooking Classes\u003c/h2>\n\u003cp>\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/p>\n\u003cp>With their new factory up and running, San Francisco’s chocolate darling \u003ca href=\"https://store.dandelionchocolate.com/pages/experiences\" target=\"_blank\" rel=\"noopener noreferrer\">Dandelion is offering classes\u003c/a> for people to learn more about chocolate: from the sourcing, to the production and even the making of. With a wide variety of classes varying in chocolatey subject matter ranging from one-hour to a four-hour intensive, the lengthier classes give students the chance to even make their own nibs and take-home chocolate.\u003c/p>\n\u003cp>The hands-on classes are great for chocolate lovers in your life, with a required age of 14 or above. For those who want to skip school, try Dandelion’s holiday offerings including a children’s gift set that includes books and treats, or their annual advent calendar.\u003c/p>\n\u003cp>\u003cstrong>BiteUnite\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135550\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg\" alt=\"A cooking class in session at BiteUnite\" width=\"1920\" height=\"1282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BiteUnite classes can be easily booked online for private or work events. \u003ccite>(Courtesy of BiteUnite)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you’re planning a fun food-focused outing with friends and family or for a corporate event, \u003ca href=\"https://biteunite.com/\" target=\"_blank\" rel=\"noopener noreferrer\">BiteUnite\u003c/a> has you covered. Opening just last year, BiteUnite — incubator kitchen, event space, and cafe — has already built a long roster of chefs. Their class catalog is diverse and you can learn to cook Thai cuisine, to make dumplings or, more recently, a make mooncakes in a class taught by a chef flown out from their sister kitchen in Hong Kong.\u003c/p>\n\u003cp>Over the holidays, BiteUnite will be expanding its class offering even more with cheese-making and pie-making classes.\u003c/p>\n\u003cp>\u003cstrong>Brew It Yourself\u003c/strong>\u003c/p>\n\u003cp>Whether you’re a beer beginner or a beer buff, \u003ca href=\"https://brewityourselfsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco’s Brew It Yourself\u003c/a> offers an introductory course and an advanced course in beer-making. Considering both classes are seven and nine hours respectively, that’s a quick gulp for both learning how to make your own beer and getting to take home a six-pack of it as well.\u003c/p>\n\u003cp>For those who can think ahead far enough and don’t mind an early birthday gift, Brew It Yourself also offers a special class where attendees head to Sonoma in the summer to assist in the harvest of hops.\u003c/p>\n\u003cp>\u003cstrong>Civic Kitchen \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135552\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg\" alt=\"Chef Agustín Gaytán teaches his Mexican Fiesta cooking class.\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Agustín Gaytán teaches his Mexican Fiesta cooking class. \u003ccite>(Jen Nurse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taking a class at \u003ca href=\"https://www.civickitchensf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Civic Kitchen\u003c/a> feels like you’re taking a high-end cooking class in your home, while not actually being at home. Thanks to a warm and comforting kitchen aesthetic — a huge cookbook library included — classes are taught by a variety of local chefs teaching a wide range of specialized classes including knife skills, yakitori and Italian baccala.\u003c/p>\n\u003cp>Gift certificates and a monthly calendar of classes and events are available via the Civic Kitchen site, with holiday classes on the docket including a Japanese Turkey class ahead of Thanksgiving and a cookie swap closer to Christmas.\u003c/p>\n\u003ch2>Cannabis\u003c/h2>\n\u003cp>With the legality and general attitudes towards the recreational use of cannabis changing — not to mention the sheer number of cannabis-related businesses opening — cannabis deserves its own gift-giving category. And while it still may be a newcomer on the market, the Bay Area is in no short supply of cannabis entrepreneurs with a wide variety of ways to use the plant.\u003c/p>\n\u003cp>\u003cstrong>Proposition Cocktail Co.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135554\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best served chill, Proposition drinks still gets you in a good mood for the night without the hangover the next day. \u003ccite>(Extra Hours)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF-based mocktail company, \u003ca href=\"https://propositioncocktail.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Proposition Cocktail Co.,\u003c/a> offers non-alcoholic, ready-to-serve bottled drinks that have the added magic of hemp, an adaptogenic herb that is reported to help the body ease stress and increase mental clarity. Proposition Cocktail Co. flavors come in a Smokey Margarita or a Tumeric Ginger and can be ordered in cases of six 200 mL glass flask bottles straight from their site for bulk gifting or for your next party.\u003c/p>\n\u003cp>If you’re feeling extra generous, Proposition Cocktail Co. also offers a weekly and monthly subscription.\u003c/p>\n\u003cp>\u003cstrong>Potli\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135553\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Made with hemp-derived CBD, Potli’s apple cider vinegar can be added to most anything, including salads and cocktails. \u003ccite>(Courtesy of Potli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by a pair of best friends, Bay Area-based artisanal ingredient company, \u003ca href=\"https://www.potlishop.com/collections/all\" target=\"_blank\" rel=\"noopener noreferrer\">Potli\u003c/a>, makes small-batch hemp-infused concoctions like chili oil, honey and extra virgin olive oil. Drizzle Potli’s products over salads, hummus spreads and even ice cream, and then sit back and enjoy the CBD-afterglow.\u003c/p>\n\u003cp>For the holidays, Potli is offering two gift sets that come outfitted with a selection of their products as well as gift cards, a branded shot glass, and recipe cards all packed and ready to gift.\u003c/p>\n\u003cp>\u003cstrong>Mellows\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135555\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg\" alt=\"Peppermint and chocolate Mellows\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Peppermint Bark Mellows are a must-have fan favorite, as they’re only available during the holidays. \u003ccite>(Courtesty of Mellows)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the sweet teeth in your circle of family and friends, \u003ca href=\"https://getmellows.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-based Mellows\u003c/a> might be perfect. Their small-batch hand-crafted marshmallows are elevated to bite-size artisanal edibles thanks to a hit of hash oil-infused coconut oil. Low-dose at 5mg of THC per marshmallow, Mellows are an approachable choice for those new and old to edibles.\u003c/p>\n\u003cp>Mellows will be offering a special holiday peppermint bark Mellow. Want to go classic? Their regular flavors include black sesame, brown butter sage and birthday cake. If you’re feeling inspired, you can even \u003ca href=\"http://yayedibles.com\">grab their cookbook\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>Om Edibles\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135556\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Edibles can be sipped too, thanks to Om Edibles’ raw CBD cacao. \u003ccite>(Courtesy of Om Edibles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.omedibles.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Bay Area’s Om Edibles\u003c/a>’ philosophy is that cannabis is a superfood. They’ve included it in a wide range of products including medicated THC and CBD gummies, raw CBD cacao (that you can just add hot water or milk to for sipping) and extra virgin olive oil.\u003c/p>\n\u003cp>For foodies who want the full-body experience beyond their tastebuds, Om Edibles also offers bath salts outfitted with CBD or THC and essential oils.\u003c/p>\n\u003ch2>Wearable Goodies\u003c/h2>\n\u003cp>\u003cstrong>Made by Chanamon\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135557\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg\" alt=\"An assortment of enamel pins from Made by Chanamon\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Breakout your jacket for some delicious flair made right in San Francisco. \u003ccite>(Made by Chanamon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A designer at Apple, aspiring illustrator, \u003ca href=\"https://www.etsy.com/listing/737165535/cute-pear-ceramic-clay-pin-handmade?ref=shop_home_active_10&frs=1\" target=\"_blank\" rel=\"noopener noreferrer\">Chanamon Ratanalert\u003c/a> makes absurdly adorable pieces in different mediums including greeting cards, stickers, and ceramics. While not everything Ratanalert makes is food-related, they all include her trademark smile, as seen on her ceramic pear and onigiri pins and Dim Sum Buddies sticker pack.\u003c/p>\n\u003cp>\u003cstrong>Lundy Way\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lundyway.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-made Lundy Way aprons\u003c/a> have already found their way into the kitchens of star chefs like Sheldon Simeon of Top Chef, Val Cantu of Californios, and Jordan Keao of the former ‘aina. Durable, minimalist, and affordable, Lundy Way aprons are a great professional-grade apron for the home cook.\u003c/p>\n\u003cp>Currently, they’re available to order straight from their website.\u003c/p>\n\u003cp>\u003cstrong>Carolyn Tillie\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135558\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg\" alt=\"Ice cream cone-studded bracelet\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ice cream lovers will also love this cone-studded bracelet \u003ccite>(Carolyn Tillie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the bedazzled foodie who is looking to make a statement, look no further than \u003ca href=\"https://www.carolyntillie.com/jewelry?category=Food%20Jewelry\" target=\"_blank\" rel=\"noopener noreferrer\">Carolyn Tillie\u003c/a>. With a range of food-themed rings that will adorn your fingers with golden-laced cherries and chocolate cake, Tillie also has a line of pins and necklaces showcasing sterling knives.\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>In addition, Tillie is planning a line of events and trunk shows, where you’ll be able to find her pieces, as well as her new food art book.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135544/diys-edible-gifts-and-more-a-2019-holiday-gift-guide-for-locavores","authors":["11494"],"categories":["bayareabites_15908","bayareabites_1244","bayareabites_1653","bayareabites_11028","bayareabites_13746","bayareabites_1844","bayareabites_1927"],"tags":["bayareabites_14076","bayareabites_147","bayareabites_10111","bayareabites_9710","bayareabites_16506","bayareabites_16503","bayareabites_69","bayareabites_13060"],"featImg":"bayareabites_135555","label":"bayareabites"},"bayareabites_134465":{"type":"posts","id":"bayareabites_134465","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134465","score":null,"sort":[1566232830000]},"guestAuthors":[],"slug":"spicy-with-a-twist-nearly-4-tons-of-pot-found-in-jalapeno-shipment","title":"Spicy With A Twist: Nearly 4 Tons Of Pot Found In Jalapeno Shipment","publishDate":1566232830,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside tag='marijuana' label='More on Marijuana']\u003c/p>\n\u003cp>When U.S. officials opened a trailer full of jalapeno peppers last week, they found something a bit more illicit tucked among the spicy chilies.\u003c/p>\n\u003cp>U.S. Customs and Border Protection officers seized nearly four tons of weed mixed in with a large shipment of red and green jalapenos at the Otay Mesa cargo facility in San Diego.\u003c/p>\n\u003cp>\"I am proud of the officers for seizing this significant marijuana load,\" Otay Mesa Port Director Rosa Hernandez \u003ca href=\"https://www.cbp.gov/newsroom/local-media-release/otay-mesa-cbp-officers-seize-almost-4-tons-marijuana-inside-shipment\">said in a statement\u003c/a>. \"Not only did they prevent the drugs from reaching our community, they also prevented millions of dollars of potential profit from making it into the hands of a transnational criminal organization.\"\u003c/p>\n\u003cp>The drugs seized were valued at $2.3 million, CBP officials said. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>CBP says its officers pulled over the vehicle driven by a 37-year-old Mexican man on Thursday around 6:15 p.m. local time. It's not clear why the vehicle was flagged for secondary screening. The officers used a dog, which indicated there might be more inside the truck than just peppers. \u003c/p>\n\u003cp>\"CBP officers probed the shipment and discovered a leafy-green like substance that field-tested positive for the properties of marijuana,\" the statement added. \u003c/p>\n\u003cp>Photos from the scene show a stack of bulky green packages surrounded by chilies. They found 314 packages of the narcotics, weighing 7,560 pounds.\u003c/p>\n\u003cp>This isn't the biggest recent marijuana bust at the cargo facility. Two days prior to this find, officers seized more than 10,000 pounds of pot hidden in an auto parts shipment. \u003c/p>\n\u003cp>Marijuana is by far the \u003ca href=\"https://www.cbp.gov/newsroom/stats/cbp-enforcement-statistics\">most common drug\u003c/a> seized by CBP officials. From October 2018 through the end of July, they've seized more than 225,000 pounds of pot nationwide. The second-most common drug seized is cocaine, at more than 81,000 pounds during that same period.\u003c/p>\n\u003cp>Concealing drugs in produce shipments appears to be a common strategy for drug traffickers. Banana shipments, for example, seem to be a \u003ca href=\"https://www.npr.org/2018/09/23/650921591/a-bunch-of-cocaine-boxes-of-donated-bananas-contained-17-8-million-worth-of-drug\">favored hiding place\u003c/a> by traffickers of cocaine. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/08/19/752333921/spicy-with-a-twist-nearly-4-tons-of-pot-found-in-jalape-o-shipment\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Hundreds of bulky green packages were discovered amid the spicy chilies. The drugs seized at a San Diego cargo facility were valued at $2.3 million. ","status":"publish","parent":0,"modified":1566252551,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":355},"headData":{"title":"Spicy With A Twist: Nearly 4 Tons Of Pot Found In Jalapeno Shipment | KQED","description":"Hundreds of bulky green packages were discovered amid the spicy chilies. The drugs seized at a San Diego cargo facility were valued at $2.3 million. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Spicy With A Twist: Nearly 4 Tons Of Pot Found In Jalapeno Shipment","datePublished":"2019-08-19T16:40:30.000Z","dateModified":"2019-08-19T22:09:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134465 https://ww2.kqed.org/bayareabites/?p=134465","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/19/spicy-with-a-twist-nearly-4-tons-of-pot-found-in-jalapeno-shipment/","disqusTitle":"Spicy With A Twist: Nearly 4 Tons Of Pot Found In Jalapeno Shipment","nprByline":"Merrit Kennedy, NPR","nprImageAgency":"U.S. Customs and Border Protection","nprStoryId":"752333921","nprApiLink":"http://api.npr.org/query?id=752333921&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2019/08/19/752333921/spicy-with-a-twist-nearly-4-tons-of-pot-found-in-jalape-o-shipment?ft=nprml&f=752333921","nprRetrievedStory":"1","nprPubDate":"Mon, 19 Aug 2019 12:14:00 -0400","nprStoryDate":"Mon, 19 Aug 2019 11:41:58 -0400","nprLastModifiedDate":"Mon, 19 Aug 2019 12:14:44 -0400","path":"/bayareabites/134465/spicy-with-a-twist-nearly-4-tons-of-pot-found-in-jalapeno-shipment","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"marijuana","label":"More on Marijuana "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When U.S. officials opened a trailer full of jalapeno peppers last week, they found something a bit more illicit tucked among the spicy chilies.\u003c/p>\n\u003cp>U.S. Customs and Border Protection officers seized nearly four tons of weed mixed in with a large shipment of red and green jalapenos at the Otay Mesa cargo facility in San Diego.\u003c/p>\n\u003cp>\"I am proud of the officers for seizing this significant marijuana load,\" Otay Mesa Port Director Rosa Hernandez \u003ca href=\"https://www.cbp.gov/newsroom/local-media-release/otay-mesa-cbp-officers-seize-almost-4-tons-marijuana-inside-shipment\">said in a statement\u003c/a>. \"Not only did they prevent the drugs from reaching our community, they also prevented millions of dollars of potential profit from making it into the hands of a transnational criminal organization.\"\u003c/p>\n\u003cp>The drugs seized were valued at $2.3 million, CBP officials said. \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>CBP says its officers pulled over the vehicle driven by a 37-year-old Mexican man on Thursday around 6:15 p.m. local time. It's not clear why the vehicle was flagged for secondary screening. The officers used a dog, which indicated there might be more inside the truck than just peppers. \u003c/p>\n\u003cp>\"CBP officers probed the shipment and discovered a leafy-green like substance that field-tested positive for the properties of marijuana,\" the statement added. \u003c/p>\n\u003cp>Photos from the scene show a stack of bulky green packages surrounded by chilies. They found 314 packages of the narcotics, weighing 7,560 pounds.\u003c/p>\n\u003cp>This isn't the biggest recent marijuana bust at the cargo facility. Two days prior to this find, officers seized more than 10,000 pounds of pot hidden in an auto parts shipment. \u003c/p>\n\u003cp>Marijuana is by far the \u003ca href=\"https://www.cbp.gov/newsroom/stats/cbp-enforcement-statistics\">most common drug\u003c/a> seized by CBP officials. From October 2018 through the end of July, they've seized more than 225,000 pounds of pot nationwide. The second-most common drug seized is cocaine, at more than 81,000 pounds during that same period.\u003c/p>\n\u003cp>Concealing drugs in produce shipments appears to be a common strategy for drug traffickers. Banana shipments, for example, seem to be a \u003ca href=\"https://www.npr.org/2018/09/23/650921591/a-bunch-of-cocaine-boxes-of-donated-bananas-contained-17-8-million-worth-of-drug\">favored hiding place\u003c/a> by traffickers of cocaine. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/08/19/752333921/spicy-with-a-twist-nearly-4-tons-of-pot-found-in-jalape-o-shipment\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134465/spicy-with-a-twist-nearly-4-tons-of-pot-found-in-jalapeno-shipment","authors":["byline_bayareabites_134465"],"categories":["bayareabites_15908","bayareabites_10028","bayareabites_10916"],"tags":["bayareabites_14076","bayareabites_16272","bayareabites_3419"],"featImg":"bayareabites_134466","label":"bayareabites"},"bayareabites_132755":{"type":"posts","id":"bayareabites_132755","meta":{"index":"posts_1591205157","site":"bayareabites","id":"132755","score":null,"sort":[1552073521000]},"guestAuthors":[],"slug":"meet-the-women-blazing-san-franciscos-cannabis-culinary-scene","title":"Meet the Women Blazing San Francisco’s Cannabis Culinary Scene","publishDate":1552073521,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>San Francisco’s restaurant scene may be dominated by men, but in the cannabis culinary world, women are leading the way. Meet the talented and dynamic women who are creating San Francisco’s canna-culinary culture.\u003c/p>\n\u003cp>[aside postID=\"bayareabites_124226\" label=\"More Stories\"]\u003c/p>\n\u003cp>Naturally, the busy intersection of San Francisco’s cannabis and culinary worlds is a vibrant one, with a passion for sun-grown cannabis and well-made products matched by our commitment to caring how our food is grown, sourced, and prepared, and the same goes for the wine we’re pairing with our meals (and now we're going full circle with cannabis cultivars as well). They are all agricultural products, after all. Underground cannabis dinner parties are a hot ticket, and we aren’t talking about munchie chow-downs with three-cheese nachos — it’s more like smoked tangerines with albacore crudo, English peas, fennel, crème fraîche, and infused olive oil. Because that’s how we roll here (joints included).\u003c/p>\n\u003cfigure id=\"attachment_132766\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cannaisseur-panna-cotta-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Cinnamon panna cotta with mulled wine and 2mg of non-psychoactive THCA by Coreen Carroll of Cannaisseur Series. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An unexpected development is the large number of women who are leading the local canna-culinary scene, many of them Asian American — a welcome contrast to SF’s primarily white cis male–dominated chef landscape. Some of these canna chefs have culinary training, while others are self-taught, bringing forth the dishes, flavors, and techniques of their family roots and histories, weaving in some local influences and ingredients, all with an elevated touch. We’re also seeing female producers of sophisticated canna-culinary experiences, content creators, and community builders, all contributing their many talents and hustle to a burgeoning scene that is unique to San Francisco and our culture here. \u003c/p>\n\u003cp>Best of all: many of these women collaborate together on their events. Fempire building, fempire rising.\u003c/p>\n\u003cfigure id=\"attachment_132763\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/thu-infused-party-scene-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Meta moments at one of The Herb Somm's Thursday Infused gatherings. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cannabis may be legal in California, and you can get cutting-edge products delivered right to your door, but cannabis culinary events remain underground, hosted in secret locations, private venues, and homes. It’s a bit like the street food and pop-up scene that rocked the SF culinary scene a decade ago, equally renegade and DIY in spirit, fueled by a palpable passion for cooking — and now with the added love for coming together and enjoying delicious food with cannabis.\u003c/p>\n\u003cfigure id=\"attachment_132767\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132767\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/herban-tables-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The elegant setting for TSO Sonoma's Herban Romance dinner for Valentine's Day. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The demand for these experiences continues to grow, but operating in the shadows has many risks — and it’s also a massive amount of additional work, from the schlepping to staffing to cooking in ad hoc kitchens to lining up sponsors (many hosts try to support female-owned brands). But there’s something very special that happens around the table at these gatherings: community. Connection. Camaraderie.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[aside postID=\"bayareabites_130786\" label=\"More Cannabis Edibles and Drinks\"]\u003c/p>\n\u003cp>It’s heady stuff and keeps so many of these event hosts and producers inspired to continue cultivating the magic. Most of these events also give back to the community, dedicating a portion of their precious proceeds to a variety of causes and organizations, from social justice and equity, to supporting women in business, or Oakland's City Slicker Farms.\u003c/p>\n\u003cfigure id=\"attachment_132765\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/wine-weed-TSO-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Cannabis flower sensory pairings at TSO Sonoma's Fall Foraged dinner. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to help spearhead legal access to cannabis cuisine, there’s a local group called\u003cb> \u003c/b>\u003ca href=\"https://www.facebook.com/croptokitchencommunity/\">\u003cb>Crop-to-Kitchen\u003c/b>\u003c/a> community (founded by Terrance Alan and Kimberly Belle) made up of chefs, restaurateurs, edibles and beverage makers, and canna industry insiders that meet on a quarterly basis. Belle shares, “The community is working to build pathways to legalize safe, responsibly dosed, on-premise consumption experiences, and to free up edibles manufacturers from current regulatory restrictions that favor shelf-stable food products over healthier, freshly prepared, real foods.”\u003c/p>\n\u003cfigure id=\"attachment_132761\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/C2K-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Crop-to-Kitchen community organizers and speakers at their Winter Meet-Up. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crop-to-Kitchen just launched a sister chapter in Los Angeles, C2KLA, with Rachel Morgan (co-founder of \u003ca href=\"https://www.alteredplatesevents.com\">Altered Plates\u003c/a>, an LA-based culinary cannabis hospitality collective) as lead community organizer. The City of West Hollywood is quite a bit ahead of SF’s canna cuisine scene — Morgan gives us a peek at what’s happening south: “With the recent permitting of [four] onsite consumption lounges in West Hollywood, women are upping the ante on the culinary cannabis game, and are working to open some of the first spaces in the world where people will be able to combine a restaurant dining experience with their love of cannabis. I am very excited to be working on one of these lounges myself, and look forward to seeing the diversity of ways these lounges explore the endless possibilities for culinary cannabis. There is a place for cannabis alongside many classic culinary traditions, and it’s going to be very exciting to see how the community here in Los Angeles creates an entirely new category of dining experiences.”\u003c/p>\n\u003cfigure id=\"attachment_132762\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/C2K-demo-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Coreen Carroll and Stephanie Hua doing a recipe demo from their Edibles cookbook at the Crop-to-Kitchen Winter Meet-Up. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Morgan adds: “The importance of having an organization like C2K, which is led by some of the leading minds in the culinary cannabis industry, taking up the charge of working with lawmakers to ensure a path for sensible regulations, [and] will pave the way for a culinary cannabis industry where chefs and restaurants can safely serve food alongside cannabis, create perfectly-dosed gourmet dishes, and open up new avenues for premium edibles that more closely resemble food than candy.”\u003c/p>\n\u003cfigure id=\"attachment_132764\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132764 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/salo-series-PDH-party-pic-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Pot d'Huile's infused olive oil was a popular guest at Yana Gilbuena's Horno Buena kamayan feast. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF has a ways to go before we can plunk down at a cannabis café and order avocado toast with 3mg of cannabis-infused olive oil drizzled over it — with current California Department of Health regulations, we can’t even add CBD oil from hemp — but if you want to see it all happen, now is the time to get involved.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132768\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/bbw-oysters-800x570.jpg\" alt=\"\" width=\"800\" height=\"570\">\u003cfigcaption class=\"wp-caption-text\">Guests could finish freshly shucked oysters with cannabis herb oil at Big Bad Wolf's third anniversary party. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, here are some of the inspiring women to watch who are leading and shaping our local cannabis culinary scene, from chefs to event hosts to content creators — meet the makers of our future canna restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_132770\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132770\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/thu-infused-dessert-sous-weed-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Dessert at a collaborative Thursday Infused night with Sous Weed . \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Coreen Carroll: \u003c/b>\u003ca href=\"https://cannaisseurseries.com\">\u003cb>The Cannaisseur Series\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132772\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132772\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cannaisseurseries_094_rgb_Castro-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chef Coreen Carroll keeps many things lit at her Cannaisseur Series events. \u003ccite>(Ashleigh Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A trailblazer in SF's cannabis dinner scene, nothing beats the party vibe and lively, diverse crowd of a Cannaisseur Series dinner or brunch. Chef Carroll loves to feed her guests (no one goes home hungry), and with her husband Ryan Bush, they create and plan an entire experience — from the theme (speakeasy? Oktoberfest?) to the arc of cannabis consumption, with thoughtful infused dishes and cannabis pairings, designed to take their guests on an immersive journey (read this Bay Area Bites \u003ca href=\"https://www.kqed.org/bayareabites/124226/underground-cannabis-dinners-are-creating-quite-a-buzz-in-the-bay-area-and-wine-is-no-longer-the-primary-food-pairing\">recap\u003c/a> for a detailed look at one of their past dinners).\u003c/p>\n\u003cp>[aside postID=\"bayareabites_130218\" label=\"More Stories\"]\u003c/p>\n\u003cp>Their team is additionally offering a variety of educational culinary workshops, from cannabis and cheese pairings, to oysters, or chocolate and wine, plus cooking demos. Carroll is also celebrating the recent launch of \u003ca href=\"http://yayedibles.com\">\u003ci>Edibles: Small Bites for the Modern Cannabis Kitchen\u003c/i>\u003c/a>, a cookbook she co-authored with Stephanie Hua, creator of \u003ca href=\"https://getmellows.com\">Mellows\u003c/a> (gourmet infused marshmallows); they met at the San Francisco Cooking School, and are experienced guides who teach inspiring ways to cook with cannabis.\u003c/p>\n\u003cp>Get on the party train: \u003ca href=\"https://www.instagram.com/cannaisseurseries/\">@cannaisseurseries\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Haejin Chun: \u003c/b>\u003ca href=\"http://bigbadwolfsf.com\">\u003cb>Big Bad Wolf\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132760\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132760\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/haej-meat-cones-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Big Bad Wolf's Haejin Chun shows her guests she loves them with meat cones. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s how Haej kicked off her third anniversary party for Big Bad Wolf, her pop-up event series: with yuzu-habanero hot sauce and cannabis-infused mignonette over freshly shucked oysters, followed by passed apps of shrimp cocktail with feisty gochujang cocktail sauce, meat cones loaded with salumi from Lucca Ravioli Co., and colorful Bloom Farms vapes on trays. The finale of savory rice porridge was welcomed after the night of revelry.\u003c/p>\n\u003cp>There is an exuberance in Haej’s kitchen and cooking, a celebration of her Korean roots (she’s first generation Korean-American) and her love of community, with added ingredients of hip-hop, feminism, playful swagger, and heart. I love all the personal touches — she really gives so much of herself in every event — all the way to gift bags with little jars of her kimchee and a heartfelt thank you note. She is evolving at the speed of a comet — her sold-out gatherings keep getting dialed up, so jump on tickets as soon as they’re released (next one is March 22, but is a non-consumption dinner).\u003c/p>\n\u003cp>Get a behind-the-scenes look at her thought process at \u003ca href=\"https://www.instagram.com/bigbadwolfsf/\">@bigbadwolfsf\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Allison Kosta and Devika Maskey: \u003c/b>\u003ca href=\"http://tsosonoma.com\">\u003cb>TSO Sonoma\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132759\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/TSO-ladies-herban-romance-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">TSO Sonoma's Allison Kosta and Devika Maskey at their Herban Romance event on Valentine's Day. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a truly epicurean experience, it’s tough to top the well-produced and sophisticated events from TSO Sonoma, which celebrate Northern California cuisine, cannabis, wine, wellness, and community in gorgeous settings, from urban wineries to photo studios to stylish Wine Country homes. Both Kosta and Maskey have Northern California roots and a deep background in wine, which all comes across in these gatherings that celebrate NorCal lifestyle and culture.\u003c/p>\n\u003cp>These multi-course affairs include cannabis pairings, Wine Country chefs, live music, education, and access to their Awakening vaporizer pen, which is part of a full line launching soon. Guests practically float when leaving their thoughtful and abundant events. Become a \u003ca href=\"http://tsosonoma.com/become-a-member/\">member\u003c/a> of their TSOCIAL Club (it’s free) to receive event invitations, and be the first to know about their upcoming product launches and subscription box.\u003c/p>\n\u003cp>More at \u003ca href=\"https://www.instagram.com/tso.sonoma/\">@tso.sonoma\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Jamie Evans: \u003c/b>\u003ca href=\"https://www.theherbsomm.com\">\u003cb>The Herb Somm\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132758\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/jamie-herb-somm-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The luminous Jamie Evans at her holiday event. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another consummate event host with a background in the wine industry is Jamie Evans, known for her exploration of pairing cannabis terpenes (the aromatic compounds in cannabis and many plants) with wine. At her highly curated \u003ca href=\"https://www.thursdayinfused.com\">Thursday Infused\u003c/a> monthly events, she walks guests through how to assess the nuances of cannabis aromatics with thoughtful food and wine pairings, as well as introducing quality cannabis growers and products, plus local and visiting chefs, all while providing education, discovery, and drawing an engaging crowd. Every detail of her events is so carefully considered, and presented with such gracious hospitality.\u003c/p>\n\u003cp>[aside postID=\"bayareabites_130202\" label=\"Read More\"]\u003c/p>\n\u003cp>She’s also a prolific content creator, sending out her Herb Somm newsletter with cannabis product reviews, recipes, and wellness tips, and be sure to follow her at \u003ca href=\"https://www.instagram.com/theherbsomm/\">@theherbsomm\u003c/a>. She’s hard at work on an upcoming book (due to come out this fall via Fair Winds Press, an imprint of Quarto Publishing Group), so she’s paused her events at the moment, but will be back this summer.\u003c/p>\n\u003cp>\u003cb>Yana Gilbuena: \u003c/b>\u003ca href=\"http://saloseries.com\">\u003cb>SALO Series\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132917\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/salo-yana-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Yana Gilbuena in her happy place. \u003ccite>(Celeste Noche )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is lucky to have itinerant chef Gilbuena cooling her jets and nesting in the 415 after completing her international Filipino pop-up dinner tour, the SALO Series. She started in Bushwick, and then hosted dinners in our 50 states in 52 weeks, as well as all eight provinces in Canada. She celebrates the cuisine of her native Visayas region in the central Philippines at elaborate kamayan feasts, where guests gather to eat communally with their hands over tables covered with banana leaves, laden with her soulful dishes that integrate local ingredients.\u003c/p>\n\u003cp>Her self-published and fundraised cookbook, \u003ci>No Forks Given\u003c/i>, just came out about her series and experiences cooking across America, with recipes. In SF, she’s collaborating with local cannabis brands and products and serving infused feasts with fellow chefs—get ready for upcoming events to celebrate her book release.\u003c/p>\n\u003cp>More at \u003ca href=\"https://www.instagram.com/saloseries/\">@saloseries\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Monica Lo: \u003c/b>\u003ca href=\"https://www.sousweed.com\">\u003cb>Sous Weed\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132756\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-128x128.jpg 128w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Monica Lo of Sous Weed in action mode. \u003ccite>(Sean Amador)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID=\"bayareabites_131261\" label=\"Cannabis Recipes\"]\u003c/p>\n\u003cp>While Lo isn’t hosting 40-person dinners for the public, she does collaborate on intimate and over-the-top feasts with chef friends and co-creators. She’s done a tremendous amount of work to help destigmatize and elevate cannabis cuisine, teaching refined infusing techniques through her recipes created for food lovers. No clichéd munchies with Lo: she’s all about cannabis-infused cooking using the sous vide method (read more on her blog, \u003ca href=\"https://www.sousweed.com/\">Sous Weed\u003c/a>), and you may have seen her byline on infused \u003ca href=\"https://www.kqed.org/author/monicalo\">recipes\u003c/a> here at Bay Area Bites.\u003c/p>\n\u003cp>She shot and styled the award-winning \u003ca href=\"https://www.heymolo.com/sousvidebook\">\u003ci>Sous Vide at Home\u003c/i>\u003c/a> cookbook with Penguin Random and Nomiku, and just released a sequel, \u003ca href=\"https://www.heymolo.com/svms\">\u003ci>Sous Vide Made Simple\u003c/i>\u003c/a>, in fall 2018. She’s a powerhouse of high-quality content creation and brand development, acting as a creative director, photographer (she contributes images to the groundbreaking \u003ca href=\"http://www.stockpotimages.com/\">Stock Pot Images\u003c/a>), writer, and collaborator.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Follow her prolific work at \u003ca href=\"https://www.instagram.com/sousweed/\">@sousweed\u003c/a> and \u003ca href=\"https://www.instagram.com/lobese/\">@lobese\u003c/a> and see how she smashes the lazy stoner paradigm.\u003c/p>\n\n","blocks":[],"excerpt":"Take a look at San Francisco’s vibrant canna-culinary scene, and the talented women who are leading it.","status":"publish","parent":0,"modified":1555620684,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":42,"wordCount":2278},"headData":{"title":"Meet the Women Blazing San Francisco’s Cannabis Culinary Scene | KQED","description":"Take a look at San Francisco’s vibrant canna-culinary scene, and the talented women who are leading it.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Meet the Women Blazing San Francisco’s Cannabis Culinary Scene","datePublished":"2019-03-08T19:32:01.000Z","dateModified":"2019-04-18T20:51:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"132755 https://ww2.kqed.org/bayareabites/?p=132755","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/03/08/meet-the-women-blazing-san-franciscos-cannabis-culinary-scene/","disqusTitle":"Meet the Women Blazing San Francisco’s Cannabis Culinary Scene","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/132755/meet-the-women-blazing-san-franciscos-cannabis-culinary-scene","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco’s restaurant scene may be dominated by men, but in the cannabis culinary world, women are leading the way. Meet the talented and dynamic women who are creating San Francisco’s canna-culinary culture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_124226","label":"More Stories "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Naturally, the busy intersection of San Francisco’s cannabis and culinary worlds is a vibrant one, with a passion for sun-grown cannabis and well-made products matched by our commitment to caring how our food is grown, sourced, and prepared, and the same goes for the wine we’re pairing with our meals (and now we're going full circle with cannabis cultivars as well). They are all agricultural products, after all. Underground cannabis dinner parties are a hot ticket, and we aren’t talking about munchie chow-downs with three-cheese nachos — it’s more like smoked tangerines with albacore crudo, English peas, fennel, crème fraîche, and infused olive oil. Because that’s how we roll here (joints included).\u003c/p>\n\u003cfigure id=\"attachment_132766\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cannaisseur-panna-cotta-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Cinnamon panna cotta with mulled wine and 2mg of non-psychoactive THCA by Coreen Carroll of Cannaisseur Series. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An unexpected development is the large number of women who are leading the local canna-culinary scene, many of them Asian American — a welcome contrast to SF’s primarily white cis male–dominated chef landscape. Some of these canna chefs have culinary training, while others are self-taught, bringing forth the dishes, flavors, and techniques of their family roots and histories, weaving in some local influences and ingredients, all with an elevated touch. We’re also seeing female producers of sophisticated canna-culinary experiences, content creators, and community builders, all contributing their many talents and hustle to a burgeoning scene that is unique to San Francisco and our culture here. \u003c/p>\n\u003cp>Best of all: many of these women collaborate together on their events. Fempire building, fempire rising.\u003c/p>\n\u003cfigure id=\"attachment_132763\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/thu-infused-party-scene-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Meta moments at one of The Herb Somm's Thursday Infused gatherings. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cannabis may be legal in California, and you can get cutting-edge products delivered right to your door, but cannabis culinary events remain underground, hosted in secret locations, private venues, and homes. It’s a bit like the street food and pop-up scene that rocked the SF culinary scene a decade ago, equally renegade and DIY in spirit, fueled by a palpable passion for cooking — and now with the added love for coming together and enjoying delicious food with cannabis.\u003c/p>\n\u003cfigure id=\"attachment_132767\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132767\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/herban-tables-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The elegant setting for TSO Sonoma's Herban Romance dinner for Valentine's Day. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The demand for these experiences continues to grow, but operating in the shadows has many risks — and it’s also a massive amount of additional work, from the schlepping to staffing to cooking in ad hoc kitchens to lining up sponsors (many hosts try to support female-owned brands). But there’s something very special that happens around the table at these gatherings: community. Connection. Camaraderie.\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>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_130786","label":"More Cannabis Edibles and Drinks "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s heady stuff and keeps so many of these event hosts and producers inspired to continue cultivating the magic. Most of these events also give back to the community, dedicating a portion of their precious proceeds to a variety of causes and organizations, from social justice and equity, to supporting women in business, or Oakland's City Slicker Farms.\u003c/p>\n\u003cfigure id=\"attachment_132765\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/wine-weed-TSO-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Cannabis flower sensory pairings at TSO Sonoma's Fall Foraged dinner. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to help spearhead legal access to cannabis cuisine, there’s a local group called\u003cb> \u003c/b>\u003ca href=\"https://www.facebook.com/croptokitchencommunity/\">\u003cb>Crop-to-Kitchen\u003c/b>\u003c/a> community (founded by Terrance Alan and Kimberly Belle) made up of chefs, restaurateurs, edibles and beverage makers, and canna industry insiders that meet on a quarterly basis. Belle shares, “The community is working to build pathways to legalize safe, responsibly dosed, on-premise consumption experiences, and to free up edibles manufacturers from current regulatory restrictions that favor shelf-stable food products over healthier, freshly prepared, real foods.”\u003c/p>\n\u003cfigure id=\"attachment_132761\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/C2K-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Crop-to-Kitchen community organizers and speakers at their Winter Meet-Up. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crop-to-Kitchen just launched a sister chapter in Los Angeles, C2KLA, with Rachel Morgan (co-founder of \u003ca href=\"https://www.alteredplatesevents.com\">Altered Plates\u003c/a>, an LA-based culinary cannabis hospitality collective) as lead community organizer. The City of West Hollywood is quite a bit ahead of SF’s canna cuisine scene — Morgan gives us a peek at what’s happening south: “With the recent permitting of [four] onsite consumption lounges in West Hollywood, women are upping the ante on the culinary cannabis game, and are working to open some of the first spaces in the world where people will be able to combine a restaurant dining experience with their love of cannabis. I am very excited to be working on one of these lounges myself, and look forward to seeing the diversity of ways these lounges explore the endless possibilities for culinary cannabis. There is a place for cannabis alongside many classic culinary traditions, and it’s going to be very exciting to see how the community here in Los Angeles creates an entirely new category of dining experiences.”\u003c/p>\n\u003cfigure id=\"attachment_132762\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/C2K-demo-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Coreen Carroll and Stephanie Hua doing a recipe demo from their Edibles cookbook at the Crop-to-Kitchen Winter Meet-Up. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Morgan adds: “The importance of having an organization like C2K, which is led by some of the leading minds in the culinary cannabis industry, taking up the charge of working with lawmakers to ensure a path for sensible regulations, [and] will pave the way for a culinary cannabis industry where chefs and restaurants can safely serve food alongside cannabis, create perfectly-dosed gourmet dishes, and open up new avenues for premium edibles that more closely resemble food than candy.”\u003c/p>\n\u003cfigure id=\"attachment_132764\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132764 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/salo-series-PDH-party-pic-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Pot d'Huile's infused olive oil was a popular guest at Yana Gilbuena's Horno Buena kamayan feast. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF has a ways to go before we can plunk down at a cannabis café and order avocado toast with 3mg of cannabis-infused olive oil drizzled over it — with current California Department of Health regulations, we can’t even add CBD oil from hemp — but if you want to see it all happen, now is the time to get involved.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132768\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/bbw-oysters-800x570.jpg\" alt=\"\" width=\"800\" height=\"570\">\u003cfigcaption class=\"wp-caption-text\">Guests could finish freshly shucked oysters with cannabis herb oil at Big Bad Wolf's third anniversary party. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, here are some of the inspiring women to watch who are leading and shaping our local cannabis culinary scene, from chefs to event hosts to content creators — meet the makers of our future canna restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_132770\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132770\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/thu-infused-dessert-sous-weed-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Dessert at a collaborative Thursday Infused night with Sous Weed . \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Coreen Carroll: \u003c/b>\u003ca href=\"https://cannaisseurseries.com\">\u003cb>The Cannaisseur Series\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132772\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132772\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cannaisseurseries_094_rgb_Castro-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chef Coreen Carroll keeps many things lit at her Cannaisseur Series events. \u003ccite>(Ashleigh Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A trailblazer in SF's cannabis dinner scene, nothing beats the party vibe and lively, diverse crowd of a Cannaisseur Series dinner or brunch. Chef Carroll loves to feed her guests (no one goes home hungry), and with her husband Ryan Bush, they create and plan an entire experience — from the theme (speakeasy? Oktoberfest?) to the arc of cannabis consumption, with thoughtful infused dishes and cannabis pairings, designed to take their guests on an immersive journey (read this Bay Area Bites \u003ca href=\"https://www.kqed.org/bayareabites/124226/underground-cannabis-dinners-are-creating-quite-a-buzz-in-the-bay-area-and-wine-is-no-longer-the-primary-food-pairing\">recap\u003c/a> for a detailed look at one of their past dinners).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_130218","label":"More Stories "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their team is additionally offering a variety of educational culinary workshops, from cannabis and cheese pairings, to oysters, or chocolate and wine, plus cooking demos. Carroll is also celebrating the recent launch of \u003ca href=\"http://yayedibles.com\">\u003ci>Edibles: Small Bites for the Modern Cannabis Kitchen\u003c/i>\u003c/a>, a cookbook she co-authored with Stephanie Hua, creator of \u003ca href=\"https://getmellows.com\">Mellows\u003c/a> (gourmet infused marshmallows); they met at the San Francisco Cooking School, and are experienced guides who teach inspiring ways to cook with cannabis.\u003c/p>\n\u003cp>Get on the party train: \u003ca href=\"https://www.instagram.com/cannaisseurseries/\">@cannaisseurseries\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Haejin Chun: \u003c/b>\u003ca href=\"http://bigbadwolfsf.com\">\u003cb>Big Bad Wolf\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132760\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132760\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/haej-meat-cones-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Big Bad Wolf's Haejin Chun shows her guests she loves them with meat cones. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s how Haej kicked off her third anniversary party for Big Bad Wolf, her pop-up event series: with yuzu-habanero hot sauce and cannabis-infused mignonette over freshly shucked oysters, followed by passed apps of shrimp cocktail with feisty gochujang cocktail sauce, meat cones loaded with salumi from Lucca Ravioli Co., and colorful Bloom Farms vapes on trays. The finale of savory rice porridge was welcomed after the night of revelry.\u003c/p>\n\u003cp>There is an exuberance in Haej’s kitchen and cooking, a celebration of her Korean roots (she’s first generation Korean-American) and her love of community, with added ingredients of hip-hop, feminism, playful swagger, and heart. I love all the personal touches — she really gives so much of herself in every event — all the way to gift bags with little jars of her kimchee and a heartfelt thank you note. She is evolving at the speed of a comet — her sold-out gatherings keep getting dialed up, so jump on tickets as soon as they’re released (next one is March 22, but is a non-consumption dinner).\u003c/p>\n\u003cp>Get a behind-the-scenes look at her thought process at \u003ca href=\"https://www.instagram.com/bigbadwolfsf/\">@bigbadwolfsf\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Allison Kosta and Devika Maskey: \u003c/b>\u003ca href=\"http://tsosonoma.com\">\u003cb>TSO Sonoma\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132759\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/TSO-ladies-herban-romance-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">TSO Sonoma's Allison Kosta and Devika Maskey at their Herban Romance event on Valentine's Day. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a truly epicurean experience, it’s tough to top the well-produced and sophisticated events from TSO Sonoma, which celebrate Northern California cuisine, cannabis, wine, wellness, and community in gorgeous settings, from urban wineries to photo studios to stylish Wine Country homes. Both Kosta and Maskey have Northern California roots and a deep background in wine, which all comes across in these gatherings that celebrate NorCal lifestyle and culture.\u003c/p>\n\u003cp>These multi-course affairs include cannabis pairings, Wine Country chefs, live music, education, and access to their Awakening vaporizer pen, which is part of a full line launching soon. Guests practically float when leaving their thoughtful and abundant events. Become a \u003ca href=\"http://tsosonoma.com/become-a-member/\">member\u003c/a> of their TSOCIAL Club (it’s free) to receive event invitations, and be the first to know about their upcoming product launches and subscription box.\u003c/p>\n\u003cp>More at \u003ca href=\"https://www.instagram.com/tso.sonoma/\">@tso.sonoma\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Jamie Evans: \u003c/b>\u003ca href=\"https://www.theherbsomm.com\">\u003cb>The Herb Somm\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132758\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/jamie-herb-somm-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The luminous Jamie Evans at her holiday event. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another consummate event host with a background in the wine industry is Jamie Evans, known for her exploration of pairing cannabis terpenes (the aromatic compounds in cannabis and many plants) with wine. At her highly curated \u003ca href=\"https://www.thursdayinfused.com\">Thursday Infused\u003c/a> monthly events, she walks guests through how to assess the nuances of cannabis aromatics with thoughtful food and wine pairings, as well as introducing quality cannabis growers and products, plus local and visiting chefs, all while providing education, discovery, and drawing an engaging crowd. Every detail of her events is so carefully considered, and presented with such gracious hospitality.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_130202","label":"Read More "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She’s also a prolific content creator, sending out her Herb Somm newsletter with cannabis product reviews, recipes, and wellness tips, and be sure to follow her at \u003ca href=\"https://www.instagram.com/theherbsomm/\">@theherbsomm\u003c/a>. She’s hard at work on an upcoming book (due to come out this fall via Fair Winds Press, an imprint of Quarto Publishing Group), so she’s paused her events at the moment, but will be back this summer.\u003c/p>\n\u003cp>\u003cb>Yana Gilbuena: \u003c/b>\u003ca href=\"http://saloseries.com\">\u003cb>SALO Series\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132917\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/salo-yana-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Yana Gilbuena in her happy place. \u003ccite>(Celeste Noche )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is lucky to have itinerant chef Gilbuena cooling her jets and nesting in the 415 after completing her international Filipino pop-up dinner tour, the SALO Series. She started in Bushwick, and then hosted dinners in our 50 states in 52 weeks, as well as all eight provinces in Canada. She celebrates the cuisine of her native Visayas region in the central Philippines at elaborate kamayan feasts, where guests gather to eat communally with their hands over tables covered with banana leaves, laden with her soulful dishes that integrate local ingredients.\u003c/p>\n\u003cp>Her self-published and fundraised cookbook, \u003ci>No Forks Given\u003c/i>, just came out about her series and experiences cooking across America, with recipes. In SF, she’s collaborating with local cannabis brands and products and serving infused feasts with fellow chefs—get ready for upcoming events to celebrate her book release.\u003c/p>\n\u003cp>More at \u003ca href=\"https://www.instagram.com/saloseries/\">@saloseries\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Monica Lo: \u003c/b>\u003ca href=\"https://www.sousweed.com\">\u003cb>Sous Weed\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132756\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-128x128.jpg 128w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Monica Lo of Sous Weed in action mode. \u003ccite>(Sean Amador)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_131261","label":"Cannabis Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While Lo isn’t hosting 40-person dinners for the public, she does collaborate on intimate and over-the-top feasts with chef friends and co-creators. She’s done a tremendous amount of work to help destigmatize and elevate cannabis cuisine, teaching refined infusing techniques through her recipes created for food lovers. No clichéd munchies with Lo: she’s all about cannabis-infused cooking using the sous vide method (read more on her blog, \u003ca href=\"https://www.sousweed.com/\">Sous Weed\u003c/a>), and you may have seen her byline on infused \u003ca href=\"https://www.kqed.org/author/monicalo\">recipes\u003c/a> here at Bay Area Bites.\u003c/p>\n\u003cp>She shot and styled the award-winning \u003ca href=\"https://www.heymolo.com/sousvidebook\">\u003ci>Sous Vide at Home\u003c/i>\u003c/a> cookbook with Penguin Random and Nomiku, and just released a sequel, \u003ca href=\"https://www.heymolo.com/svms\">\u003ci>Sous Vide Made Simple\u003c/i>\u003c/a>, in fall 2018. She’s a powerhouse of high-quality content creation and brand development, acting as a creative director, photographer (she contributes images to the groundbreaking \u003ca href=\"http://www.stockpotimages.com/\">Stock Pot Images\u003c/a>), writer, and collaborator.\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>Follow her prolific work at \u003ca href=\"https://www.instagram.com/sousweed/\">@sousweed\u003c/a> and \u003ca href=\"https://www.instagram.com/lobese/\">@lobese\u003c/a> and see how she smashes the lazy stoner paradigm.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/132755/meet-the-women-blazing-san-franciscos-cannabis-culinary-scene","authors":["11398"],"categories":["bayareabites_15908","bayareabites_63","bayareabites_64","bayareabites_8770","bayareabites_50","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_15155","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_14076","bayareabites_14211"],"featImg":"bayareabites_132921","label":"bayareabites"},"bayareabites_131300":{"type":"posts","id":"bayareabites_131300","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131300","score":null,"sort":[1547055595000]},"guestAuthors":[],"slug":"uplifting-matcha-limeade-with-cbd-infused-honey","title":"Uplifting Matcha Limeade with CBD Infused Honey","publishDate":1547055595,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I adore this limeade so matcha! This quick and refreshing matcha beverage is lightly sweetened with CBD infused honey — perfect for your midday slump.\u003c/p>\n\u003cp>[contextly_sidebar id=\"BRoVJwVGVJjTI6GJOOKuh1lilgZCRbP5\"]\u003c/p>\n\u003cp>Matcha is green tea leaves in powdered form which means a more potent source of nutrients and antioxidants. Unlike a cup of coffee, the caffeine from matcha helps you sustain your energy for much longer and without the crash. It's also a gentler, uplifting effect versus the jitters.\u003c/p>\n\u003cp>I'll often substitute regular honey in my recipes with CBD-infused honey to enhance tranquility of the body and mind. It's a personal preference and the recipe works great with regular honey as well.\u003c/p>\n\u003cp>A spoonful of \u003ca href=\"https://www.potlishop.com/collections/all\">Potli's\u003c/a> Hemp Infused CBD Raw Honey may help you de-stress, reduce anxiety and nausea, and benefit from anti-inflammatory properties. All without the cerebral effects of cannabis.\u003c/p>\n\u003ch2>Matcha Limeade with CBD Infused Honey\u003c/h2>\n\u003cp>\u003cem>2 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131303\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131303\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-800x1000.jpg\" alt=\"A refreshing CBD pick-me-up. \" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A refreshing CBD pick-me-up.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">2 cups water \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3 tsp matcha \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">4 oz fresh lime juice\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">2 Tbsp CBD Honey, (\u003ca href=\"https://www.potlishop.com/collections/all\">I used Potli Hemp Infused Raw Honey\u003c/a> - 10mg each)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">4 large mint leaves \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Mint, to garnish\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Lime wedges, to garnish\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add water, matcha, fresh lime juice, Hemp Potli Honey, and 4 large mint leaves into a blender and blend until uniform. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Serve over ice and garnish with mint and lime wedges.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"This quick and refreshing matcha beverage is lightly sweetened with CBD infused honey — perfect for your midday slump.","status":"publish","parent":0,"modified":1561418605,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":230},"headData":{"title":"Uplifting Matcha Limeade with CBD Infused Honey | KQED","description":"This quick and refreshing matcha beverage is lightly sweetened with CBD infused honey — perfect for your midday slump.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Uplifting Matcha Limeade with CBD Infused Honey","datePublished":"2019-01-09T17:39:55.000Z","dateModified":"2019-06-24T23:23:25.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"131300 https://ww2.kqed.org/bayareabites/?p=131300","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/01/09/uplifting-matcha-limeade-with-cbd-infused-honey/","disqusTitle":"Uplifting Matcha Limeade with CBD Infused Honey","path":"/bayareabites/131300/uplifting-matcha-limeade-with-cbd-infused-honey","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I adore this limeade so matcha! This quick and refreshing matcha beverage is lightly sweetened with CBD infused honey — perfect for your midday slump.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Matcha is green tea leaves in powdered form which means a more potent source of nutrients and antioxidants. Unlike a cup of coffee, the caffeine from matcha helps you sustain your energy for much longer and without the crash. It's also a gentler, uplifting effect versus the jitters.\u003c/p>\n\u003cp>I'll often substitute regular honey in my recipes with CBD-infused honey to enhance tranquility of the body and mind. It's a personal preference and the recipe works great with regular honey as well.\u003c/p>\n\u003cp>A spoonful of \u003ca href=\"https://www.potlishop.com/collections/all\">Potli's\u003c/a> Hemp Infused CBD Raw Honey may help you de-stress, reduce anxiety and nausea, and benefit from anti-inflammatory properties. All without the cerebral effects of cannabis.\u003c/p>\n\u003ch2>Matcha Limeade with CBD Infused Honey\u003c/h2>\n\u003cp>\u003cem>2 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131303\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131303\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-800x1000.jpg\" alt=\"A refreshing CBD pick-me-up. \" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A refreshing CBD pick-me-up.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">2 cups water \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3 tsp matcha \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">4 oz fresh lime juice\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">2 Tbsp CBD Honey, (\u003ca href=\"https://www.potlishop.com/collections/all\">I used Potli Hemp Infused Raw Honey\u003c/a> - 10mg each)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">4 large mint leaves \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Mint, to garnish\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Lime wedges, to garnish\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add water, matcha, fresh lime juice, Hemp Potli Honey, and 4 large mint leaves into a blender and blend until uniform. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Serve over ice and garnish with mint and lime wedges.\u003c/span>\u003c/li>\n\u003c/ol>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131300/uplifting-matcha-limeade-with-cbd-infused-honey","authors":["11548"],"categories":["bayareabites_13306","bayareabites_15908","bayareabites_11028","bayareabites_10028","bayareabites_12"],"tags":["bayareabites_504","bayareabites_14076","bayareabites_14738","bayareabites_8986","bayareabites_3682"],"featImg":"bayareabites_131302","label":"bayareabites"},"bayareabites_131261":{"type":"posts","id":"bayareabites_131261","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131261","score":null,"sort":[1545067332000]},"guestAuthors":[],"slug":"salted-caramel-pretzel-bark-infused-with-cannabis","title":"Cannabis-Infused Salted Caramel Pretzel Bark","publishDate":1545067332,"format":"standard","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cp>A fully loaded chocolate bark is always a good call when it comes to DIY giftables. I'm a sucker for sweet and salty combinations so salted caramel and pretzels are my go-to. Toss the bark in a cute container and you've got yourself the perfect treat for friends, family, and colleagues.\u003c/p>\n\u003cp>Right now is the season to be merry, but it's also prime time for festive stress. Up the ante this year by introducing a little sous vide cannabis-infused butter* into the recipe to take the edge off the holiday frenzy. Save this recipe for party treats or birthday gifts too! You can make this recipe friendly for everyone by replacing the cannabis butter with regular butter.\u003c/p>\n\u003ch2>\u003cstrong>Cannabis-Infused Salted Caramel Pretzel Bark\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Makes about 60 small pieces, Serving: 1 piece \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131267\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131267 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_PretzelBark-5687-e1542165342425.jpg\" alt=\"Fully loaded chocolate bar with cannabis-infused butter.\" width=\"1920\" height=\"1372\">\u003cfigcaption class=\"wp-caption-text\">Fully loaded chocolate bar with cannabis-infused butter. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8 oz pretzels, roughly crushed\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup salted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup \u003ca href=\"https://www.sousweed.com/blog/cannabutter\">cannabis-infused butter\u003c/a>* (or regular unsalted)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup light brown sugar, packed \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 12 oz bag semi-sweet chocolate chips\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Flaky salt, like Maldon \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Line a baking sheet with parchment paper or a silicone baking mat and preheat the oven to 375°F. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cover the baking sheet with crushed pretzel pieces and set aside.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a medium saucepan over medium heat, add salted butter, cannabis-infused butter, and light brown sugar. Gently stir until both butters have melted and the mixture reaches a slow bubble. Stop stirring and allow the mixture to boil untouched for 3-4 minutes, the color will turn a golden brown. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Gently drizzle the caramelized mixture all over the crushed pretzels until the entire baking sheet is covered, it’s fine to have a few empty spots, the caramel will melt even more in the oven.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Bake in the oven for 7 minutes. Remove from the oven and immediately add chocolate chips evenly over the top of the caramel and allow to melt for 1 minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Using a rubber spatula, gently spread the melted chocolate evenly over the caramel. Finish with a light sprinkle of flaky finishing salt, like Maldon. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cool to the touch in room temperature then refrigerate and let the salted caramel pretzel bark chill completely before breaking into 1 1/2\", bite-sized pieces. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: The amount of cannabis-infused butter specified in this recipe is a loose suggestion; the actual amount you use should be modified based on the strength of your butter and the potency you desire. Add regular butter in place of the medicated butter if you do not wish to consume any cannabis. Dosing homemade edibles can be tricky, so the best way to test for potency is to start with one portion of a serving and wait up to two hours before making an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"A fully loaded chocolate bark is always a good call when it comes to DIY giftables — try them infused or not!","status":"publish","parent":0,"modified":1567629246,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":497},"headData":{"title":"Cannabis-Infused Salted Caramel Pretzel Bark | KQED","description":"A fully loaded chocolate bark is always a good call when it comes to DIY giftables — try them infused or not!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cannabis-Infused Salted Caramel Pretzel Bark","datePublished":"2018-12-17T17:22:12.000Z","dateModified":"2019-09-04T20:34:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"131261 https://ww2.kqed.org/bayareabites/?p=131261","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/12/17/salted-caramel-pretzel-bark-infused-with-cannabis/","disqusTitle":"Cannabis-Infused Salted Caramel Pretzel Bark","path":"/bayareabites/131261/salted-caramel-pretzel-bark-infused-with-cannabis","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cp>A fully loaded chocolate bark is always a good call when it comes to DIY giftables. I'm a sucker for sweet and salty combinations so salted caramel and pretzels are my go-to. Toss the bark in a cute container and you've got yourself the perfect treat for friends, family, and colleagues.\u003c/p>\n\u003cp>Right now is the season to be merry, but it's also prime time for festive stress. Up the ante this year by introducing a little sous vide cannabis-infused butter* into the recipe to take the edge off the holiday frenzy. Save this recipe for party treats or birthday gifts too! You can make this recipe friendly for everyone by replacing the cannabis butter with regular butter.\u003c/p>\n\u003ch2>\u003cstrong>Cannabis-Infused Salted Caramel Pretzel Bark\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Makes about 60 small pieces, Serving: 1 piece \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131267\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131267 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_PretzelBark-5687-e1542165342425.jpg\" alt=\"Fully loaded chocolate bar with cannabis-infused butter.\" width=\"1920\" height=\"1372\">\u003cfigcaption class=\"wp-caption-text\">Fully loaded chocolate bar with cannabis-infused butter. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8 oz pretzels, roughly crushed\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup salted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup \u003ca href=\"https://www.sousweed.com/blog/cannabutter\">cannabis-infused butter\u003c/a>* (or regular unsalted)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup light brown sugar, packed \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 12 oz bag semi-sweet chocolate chips\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Flaky salt, like Maldon \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Line a baking sheet with parchment paper or a silicone baking mat and preheat the oven to 375°F. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cover the baking sheet with crushed pretzel pieces and set aside.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a medium saucepan over medium heat, add salted butter, cannabis-infused butter, and light brown sugar. Gently stir until both butters have melted and the mixture reaches a slow bubble. Stop stirring and allow the mixture to boil untouched for 3-4 minutes, the color will turn a golden brown. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Gently drizzle the caramelized mixture all over the crushed pretzels until the entire baking sheet is covered, it’s fine to have a few empty spots, the caramel will melt even more in the oven.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Bake in the oven for 7 minutes. Remove from the oven and immediately add chocolate chips evenly over the top of the caramel and allow to melt for 1 minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Using a rubber spatula, gently spread the melted chocolate evenly over the caramel. Finish with a light sprinkle of flaky finishing salt, like Maldon. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cool to the touch in room temperature then refrigerate and let the salted caramel pretzel bark chill completely before breaking into 1 1/2\", bite-sized pieces. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: The amount of cannabis-infused butter specified in this recipe is a loose suggestion; the actual amount you use should be modified based on the strength of your butter and the potency you desire. Add regular butter in place of the medicated butter if you do not wish to consume any cannabis. Dosing homemade edibles can be tricky, so the best way to test for potency is to start with one portion of a serving and wait up to two hours before making an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis. \u003c/span>\u003c/i>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131261/salted-caramel-pretzel-bark-infused-with-cannabis","authors":["11548"],"series":["bayareabites_15122"],"categories":["bayareabites_1516","bayareabites_15908","bayareabites_12744","bayareabites_1653","bayareabites_11028","bayareabites_10028","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_14076","bayareabites_1595","bayareabites_14164","bayareabites_147","bayareabites_16285","bayareabites_14738","bayareabites_8986","bayareabites_16284"],"featImg":"bayareabites_131267","label":"bayareabites_15122"},"bayareabites_130786":{"type":"posts","id":"bayareabites_130786","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130786","score":null,"sort":[1539793030000]},"guestAuthors":[],"slug":"5-upcoming-cannabis-edibles-and-drinks-you-need-to-know","title":"5 Upcoming Cannabis Edibles and Drinks You Need to Know","publishDate":1539793030,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In September 2018, the Sonoma County Fairgrounds in Santa Rosa hosted a two-day, B2B cannabis trade show, \u003ca href=\"https://www.hallofflowers.com\">\u003cstrong>Hall of Flowers\u003c/strong>\u003c/a>, which left folks in the canna-biz buzzing over how well-organized, well-curated, and well-designed it was, especially considering it was the first time for the show. The organizers have a background in producing music and fashion trade shows, and it shone through in the show floor’s minimalist yet approachable design, smart selection of top cannabis brands and buyers, cool photographic elements, upbeat music, and chill-out spaces (including a popular ping-pong table).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[contextly_sidebar id=\"Nlgvj9jzHx2wWNbSuHyezhw95uKFdYqC\"]\u003c/p>\n\u003cp>There was even a rousing keynote from \u003cstrong>Gary Vaynerchuk\u003c/strong> to a packed room and standing-room-only audience after the first day of the show (which you can watch \u003ca href=\"https://www.hallofflowers.com/keynote/\">here\u003c/a>). His message of collaboration was so inspiring that my posse and I were mulling over how effective it would have been to begin the trade show with his talk—it really would have set a positive and extra-engaged tone for the entire show and interactions.\u003c/p>\n\u003cfigure id=\"attachment_130788\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130788\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/gary-vee-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Gary Vaynerchuk gave quite the keynote speech at the Hall of Flowers. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There were around 150 brands at Hall of Flowers, exhibiting existing products to brand-new ones (Kiva launched their new Camino line of gummies at the show) to sneak peeks of products that are coming soon (well, as soon as they make it through some regulatory hurdles). It was fun to have some SoCal brands in the house that I haven’t seen before, with some hoping to ramp up distribution here in NorCal. Over 1,500 guests attended the show, with 300–400 buyers.\u003c/p>\n\u003cp>Here’s a sneak peek at five of the most interesting and high-quality edibles and beverages I spotted at the show that cannabis lovers can look forward to trying very soon.\u003c/p>\n\u003ch2>Camino Gummies by Kiva Confections\u003c/h2>\n\u003cfigure id=\"attachment_130789\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130789\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/camino-pineapple-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Kiva launched their new line of Camino gummies at Hall of Flowers. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area cannabis manufacturer \u003ca href=\"http://kivaconfections.com\">Kiva Confections\u003c/a> is known for their Terra Bites (both in blueberry and espresso bean), chocolate Kiva Bars, and their microdoser favorite Petra Mints (in matcha mint and eucalyptus), but now they have a new cannabis-infused gummy product line to share: \u003cstrong>Camino\u003c/strong>. The name refers to California’s El Camino Real, which extends from San Diego all the way to Sonoma.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Each of the four gummies has a flavor that pays homage to California produce and regional flavors, and each has its own blend of THC, CBD, and terpenes for a desired effect. Kiva has been working on these recipes and formulations for over two years, integrating both academic terpene research and consumer feedback.\u003c/p>\n\u003cp>The Pineapple Habanero gummies are paired with stimulating sativa terpenes for the perfect daytime gummy (5mg of THC), while the Sparkling Pear Prosecco is designed to be social, with 6mg of CBD and 2mg of THC for a pleasant high without inducing anxiety. The Blenheim Apricot gummy features a hybrid of indica and sativa terpenes for a balanced high (5mg of THC). If you want to chill out, the Wild Berry gummy is a combo of wild blackberry and fresh raspberries with indica terpenes for a laid-back high (5mg of THC). I had a chance to taste unmedicated samples at the show, and each had bright flavor, a pleasant texture, and the shape makes it easy to bite or cut into two for a microdose.\u003c/p>\n\u003cp>Camino gummies will be available starting at the end of October in California.\u003c/p>\n\u003ch2>Mr. Moxey’s Mints\u003c/h2>\n\u003cfigure id=\"attachment_130790\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130790\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/mr-moxeys-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Mr. Moxey's Mints are coming to California. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I was on a cannabis research trip in Washington a year ago, I fell in love with these award-winning and low-dose mints that, like the Camino gummies, are synthesized for a specific experience and mental state, although these mints depend upon herbal ingredients (or “\u003ca href=\"https://www.moxeysmints.com/herbal-allies\">allies\u003c/a>,” as they call them). And guess what: \u003ca href=\"https://www.moxeysmints.com\">Mr. Moxey’s Mints\u003c/a> are coming to California! They are targeting mid-November to be in dispensaries.\u003c/p>\n\u003cp>There’s the Energizing Peppermint, with Siberian ginseng and gingko (5mg THC per mint), while the Balance Peppermint version is a 1:1 blend of hybrid 5mg THC and 5mg CBD—there’s also the CBD Peppermint, with 5mg CBD and 1mg THC per mint, plus Indian gooseberry to support rejuvenation and echinacea to boost immunity. If you want to chillax, the Relaxing Cinnamon mint includes California poppy to relieve tension and chamomile to chill you out (5mg of THC). And if you want some balance and rejuvenation, the CBD ginger mints have 5mg CBD and 1mg THC per mint, plus Indian gooseberry and echinacea (they have a great spicy kick to them). I look forward to seeing tins of these well-made microdoser mints in California soon!\u003c/p>\n\u003ch2>Dr. Norm’s Cookies\u003c/h2>\n\u003cfigure id=\"attachment_130792\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130792\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/drnorms-e1539243766996-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Dr. Norm's cookies come in all kinds of variations, including a new CBD version. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.doctornorms.com\">Dr. Norm's\u003c/a> is a family-owned cookie company is based in Southern California, but they just expanded their distribution to Northern California, so you should be seeing their cookie bags around more (you can order them on Eaze). Their brand is based around their mom’s recipe for chocolate chip cookies (she would put Heath Bar toffee and pecans in them), but leave it to the kids to add some cannabis distillate to the cookies. Those crazy kids.\u003c/p>\n\u003cp>The cookie line has a variety of THC doses: 5mg, 10mg, or 25mg, and they just released two more kinds. One is their 10mg THC peanut butter-chocolate cookie (and it’s vegan!). Another is their peanut butter-chocolate cookie made with 15mg of CBD (originally sourced from hemp, but now from cannabis), so it’s non-intoxicating, and can be great for relaxation, reducing inflammation, and pain. Coming very soon is a 1:1 cookie, with 10mg CBD and 10mg THC, in chocolate and peanut butter.\u003c/p>\n\u003cp>The cookies have a nice balance of chewy and crunchy, they don’t taste like mass-produced cookies, and you shouldn’t notice a weedy taste. They’re tasty, so you don’t want to mindlessly snack on them—decide your consumption ahead of time, take the cookie (or cookies) out of the bag, and then put them away. Yup, even if they’re 40 calories and under. Re-enacting Cookie Monster on THC-infused cookies is asking for trouble.\u003c/p>\n\u003ch2>Shane’s Tea\u003c/h2>\n\u003cfigure id=\"attachment_130793\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130793\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/shanes-tea-800x1066.jpg\" alt=\"\" width=\"800\" height=\"1066\">\u003cfigcaption class=\"wp-caption-text\">Shane's Tea will come in three different iced tea flavors. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Iced tea fans will want to keep their eyes peeled for this line of teas (\u003ca href=\"http://www.shanestea.com\">Shane's Tea\u003c/a>) from founder Shane Coronado, who wanted to create a healthy product that is organic where possible and natural. There are three flavors: the Fifty Fifty with Darjeeling tea and lemon juice (just like an Arnold Palmer), Honey Green made with green tea and honey (my favorite of the bunch), and Raspberry with raspberries and Darjeeling tea (for those who like a sweeter and fruity iced tea). He infuses the teas with cannabis distillate, and they will come in two kinds (in all three flavors): 10mg THC and 25mg CBD, or a CBD-only version (which will launch first).\u003c/p>\n\u003cp>His teas were around before legalization (in 2014), but are currently off the shelves while he’s ramping up to get the product ready for the adult-use market. He plans to launch the teas in spring 2019, and they will roll out in Southern California first.\u003c/p>\n\u003ch2>Tinley Cocktails\u003c/h2>\n\u003cfigure id=\"attachment_130797\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130797\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/tinley-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">The Tinley Margarita will contain 10mg of cannabis (but no alcohol) when it comes out in November. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Are you a fan of margaritas and Moscow mules? What if your drink didn’t have any alcohol in it, but it had 10mg of uplifting Pineapple Jack Sativa instead? Per current regulations, cannabis and alcohol can’t be combined in a product—but making a cannabis beverage that tastes like a cocktail? Yes, please. Both of \u003ca href=\"https://tinleycollective.com\">Tinley Cocktails\u003c/a>'s alcohol-free beverages are single-serve (12 ounces) and unlike their alcoholic counterparts, have fewer calories (the margarita is only 60 calories per serving).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>While Tinley can’t share their process or exact ingredients, they tell me the margarita is infused with tequila (but they remove the alcohol) and lime extract. The Flying Mule is made with ginger beer and lime “essence,” and is quite refreshing and easy to drink (so keep an eye on it). You can expect to feel some effects in 15–20 minutes, and they tell me it packs a pleasant head high and euphoria.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>After going through some batch-testing issues (like many other cannabis manufacturers right now—testing is posing all kinds of challenges, especially for beverages), they hope to be in stock in a couple weeks. They tell me there will be numerous stockists in Northern California. Cheers!\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"From CBD cookies to iced teas, here are five of the latest cannabis edibles and beverages spotted at the Hall of Flowers B2B trade show.","status":"publish","parent":0,"modified":1547056081,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1511},"headData":{"title":"5 Upcoming Cannabis Edibles and Drinks You Need to Know | KQED","description":"From CBD cookies to iced teas, here are five of the latest cannabis edibles and beverages spotted at the Hall of Flowers B2B trade show.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Upcoming Cannabis Edibles and Drinks You Need to Know","datePublished":"2018-10-17T16:17:10.000Z","dateModified":"2019-01-09T17:48:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"130786 https://ww2.kqed.org/bayareabites/?p=130786","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/10/17/5-upcoming-cannabis-edibles-and-drinks-you-need-to-know/","disqusTitle":"5 Upcoming Cannabis Edibles and Drinks You Need to Know","path":"/bayareabites/130786/5-upcoming-cannabis-edibles-and-drinks-you-need-to-know","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In September 2018, the Sonoma County Fairgrounds in Santa Rosa hosted a two-day, B2B cannabis trade show, \u003ca href=\"https://www.hallofflowers.com\">\u003cstrong>Hall of Flowers\u003c/strong>\u003c/a>, which left folks in the canna-biz buzzing over how well-organized, well-curated, and well-designed it was, especially considering it was the first time for the show. The organizers have a background in producing music and fashion trade shows, and it shone through in the show floor’s minimalist yet approachable design, smart selection of top cannabis brands and buyers, cool photographic elements, upbeat music, and chill-out spaces (including a popular ping-pong table).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>There was even a rousing keynote from \u003cstrong>Gary Vaynerchuk\u003c/strong> to a packed room and standing-room-only audience after the first day of the show (which you can watch \u003ca href=\"https://www.hallofflowers.com/keynote/\">here\u003c/a>). His message of collaboration was so inspiring that my posse and I were mulling over how effective it would have been to begin the trade show with his talk—it really would have set a positive and extra-engaged tone for the entire show and interactions.\u003c/p>\n\u003cfigure id=\"attachment_130788\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130788\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/gary-vee-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Gary Vaynerchuk gave quite the keynote speech at the Hall of Flowers. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There were around 150 brands at Hall of Flowers, exhibiting existing products to brand-new ones (Kiva launched their new Camino line of gummies at the show) to sneak peeks of products that are coming soon (well, as soon as they make it through some regulatory hurdles). It was fun to have some SoCal brands in the house that I haven’t seen before, with some hoping to ramp up distribution here in NorCal. Over 1,500 guests attended the show, with 300–400 buyers.\u003c/p>\n\u003cp>Here’s a sneak peek at five of the most interesting and high-quality edibles and beverages I spotted at the show that cannabis lovers can look forward to trying very soon.\u003c/p>\n\u003ch2>Camino Gummies by Kiva Confections\u003c/h2>\n\u003cfigure id=\"attachment_130789\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130789\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/camino-pineapple-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Kiva launched their new line of Camino gummies at Hall of Flowers. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area cannabis manufacturer \u003ca href=\"http://kivaconfections.com\">Kiva Confections\u003c/a> is known for their Terra Bites (both in blueberry and espresso bean), chocolate Kiva Bars, and their microdoser favorite Petra Mints (in matcha mint and eucalyptus), but now they have a new cannabis-infused gummy product line to share: \u003cstrong>Camino\u003c/strong>. The name refers to California’s El Camino Real, which extends from San Diego all the way to Sonoma.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\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>Each of the four gummies has a flavor that pays homage to California produce and regional flavors, and each has its own blend of THC, CBD, and terpenes for a desired effect. Kiva has been working on these recipes and formulations for over two years, integrating both academic terpene research and consumer feedback.\u003c/p>\n\u003cp>The Pineapple Habanero gummies are paired with stimulating sativa terpenes for the perfect daytime gummy (5mg of THC), while the Sparkling Pear Prosecco is designed to be social, with 6mg of CBD and 2mg of THC for a pleasant high without inducing anxiety. The Blenheim Apricot gummy features a hybrid of indica and sativa terpenes for a balanced high (5mg of THC). If you want to chill out, the Wild Berry gummy is a combo of wild blackberry and fresh raspberries with indica terpenes for a laid-back high (5mg of THC). I had a chance to taste unmedicated samples at the show, and each had bright flavor, a pleasant texture, and the shape makes it easy to bite or cut into two for a microdose.\u003c/p>\n\u003cp>Camino gummies will be available starting at the end of October in California.\u003c/p>\n\u003ch2>Mr. Moxey’s Mints\u003c/h2>\n\u003cfigure id=\"attachment_130790\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130790\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/mr-moxeys-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Mr. Moxey's Mints are coming to California. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I was on a cannabis research trip in Washington a year ago, I fell in love with these award-winning and low-dose mints that, like the Camino gummies, are synthesized for a specific experience and mental state, although these mints depend upon herbal ingredients (or “\u003ca href=\"https://www.moxeysmints.com/herbal-allies\">allies\u003c/a>,” as they call them). And guess what: \u003ca href=\"https://www.moxeysmints.com\">Mr. Moxey’s Mints\u003c/a> are coming to California! They are targeting mid-November to be in dispensaries.\u003c/p>\n\u003cp>There’s the Energizing Peppermint, with Siberian ginseng and gingko (5mg THC per mint), while the Balance Peppermint version is a 1:1 blend of hybrid 5mg THC and 5mg CBD—there’s also the CBD Peppermint, with 5mg CBD and 1mg THC per mint, plus Indian gooseberry to support rejuvenation and echinacea to boost immunity. If you want to chillax, the Relaxing Cinnamon mint includes California poppy to relieve tension and chamomile to chill you out (5mg of THC). And if you want some balance and rejuvenation, the CBD ginger mints have 5mg CBD and 1mg THC per mint, plus Indian gooseberry and echinacea (they have a great spicy kick to them). I look forward to seeing tins of these well-made microdoser mints in California soon!\u003c/p>\n\u003ch2>Dr. Norm’s Cookies\u003c/h2>\n\u003cfigure id=\"attachment_130792\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130792\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/drnorms-e1539243766996-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Dr. Norm's cookies come in all kinds of variations, including a new CBD version. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.doctornorms.com\">Dr. Norm's\u003c/a> is a family-owned cookie company is based in Southern California, but they just expanded their distribution to Northern California, so you should be seeing their cookie bags around more (you can order them on Eaze). Their brand is based around their mom’s recipe for chocolate chip cookies (she would put Heath Bar toffee and pecans in them), but leave it to the kids to add some cannabis distillate to the cookies. Those crazy kids.\u003c/p>\n\u003cp>The cookie line has a variety of THC doses: 5mg, 10mg, or 25mg, and they just released two more kinds. One is their 10mg THC peanut butter-chocolate cookie (and it’s vegan!). Another is their peanut butter-chocolate cookie made with 15mg of CBD (originally sourced from hemp, but now from cannabis), so it’s non-intoxicating, and can be great for relaxation, reducing inflammation, and pain. Coming very soon is a 1:1 cookie, with 10mg CBD and 10mg THC, in chocolate and peanut butter.\u003c/p>\n\u003cp>The cookies have a nice balance of chewy and crunchy, they don’t taste like mass-produced cookies, and you shouldn’t notice a weedy taste. They’re tasty, so you don’t want to mindlessly snack on them—decide your consumption ahead of time, take the cookie (or cookies) out of the bag, and then put them away. Yup, even if they’re 40 calories and under. Re-enacting Cookie Monster on THC-infused cookies is asking for trouble.\u003c/p>\n\u003ch2>Shane’s Tea\u003c/h2>\n\u003cfigure id=\"attachment_130793\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130793\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/shanes-tea-800x1066.jpg\" alt=\"\" width=\"800\" height=\"1066\">\u003cfigcaption class=\"wp-caption-text\">Shane's Tea will come in three different iced tea flavors. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Iced tea fans will want to keep their eyes peeled for this line of teas (\u003ca href=\"http://www.shanestea.com\">Shane's Tea\u003c/a>) from founder Shane Coronado, who wanted to create a healthy product that is organic where possible and natural. There are three flavors: the Fifty Fifty with Darjeeling tea and lemon juice (just like an Arnold Palmer), Honey Green made with green tea and honey (my favorite of the bunch), and Raspberry with raspberries and Darjeeling tea (for those who like a sweeter and fruity iced tea). He infuses the teas with cannabis distillate, and they will come in two kinds (in all three flavors): 10mg THC and 25mg CBD, or a CBD-only version (which will launch first).\u003c/p>\n\u003cp>His teas were around before legalization (in 2014), but are currently off the shelves while he’s ramping up to get the product ready for the adult-use market. He plans to launch the teas in spring 2019, and they will roll out in Southern California first.\u003c/p>\n\u003ch2>Tinley Cocktails\u003c/h2>\n\u003cfigure id=\"attachment_130797\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130797\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/tinley-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">The Tinley Margarita will contain 10mg of cannabis (but no alcohol) when it comes out in November. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Are you a fan of margaritas and Moscow mules? What if your drink didn’t have any alcohol in it, but it had 10mg of uplifting Pineapple Jack Sativa instead? Per current regulations, cannabis and alcohol can’t be combined in a product—but making a cannabis beverage that tastes like a cocktail? Yes, please. Both of \u003ca href=\"https://tinleycollective.com\">Tinley Cocktails\u003c/a>'s alcohol-free beverages are single-serve (12 ounces) and unlike their alcoholic counterparts, have fewer calories (the margarita is only 60 calories per serving).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>While Tinley can’t share their process or exact ingredients, they tell me the margarita is infused with tequila (but they remove the alcohol) and lime extract. The Flying Mule is made with ginger beer and lime “essence,” and is quite refreshing and easy to drink (so keep an eye on it). You can expect to feel some effects in 15–20 minutes, and they tell me it packs a pleasant head high and euphoria.\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>After going through some batch-testing issues (like many other cannabis manufacturers right now—testing is posing all kinds of challenges, especially for beverages), they hope to be in stock in a couple weeks. They tell me there will be numerous stockists in Northern California. Cheers!\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130786/5-upcoming-cannabis-edibles-and-drinks-you-need-to-know","authors":["11398"],"categories":["bayareabites_109","bayareabites_15908","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_13746","bayareabites_358"],"tags":["bayareabites_14076","bayareabites_3180","bayareabites_14077"],"featImg":"bayareabites_130787","label":"bayareabites"},"bayareabites_130235":{"type":"posts","id":"bayareabites_130235","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130235","score":null,"sort":[1537293570000]},"guestAuthors":[],"slug":"og-asian-fusion-brunch-a-reflection-of-chinese-cuisine-in-the-philippines","title":"OG Asian Fusion Brunch: A Reflection of Chinese Cuisine in the Philippines","publishDate":1537293570,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When \u003ca href=\"http://saloseries.com/\">Chef Yana Gilbuena\u003c/a> asks you to host a cannabis-infused private brunch to explore the parallels between traditional Chinese and Filipino cuisine—you jump on it! Yana, a nomadic Filipina chef, took her pop-up feasts to all fifty states in fifty weeks, an impressive feat in order to share her kamayan-style dinners, a style of dining where you eat with your hands. I first learned how to eat with my hands at one of her dinners and, throughout the years, we’ve bonded over our love of good food, travel, and of course, cannabis.\u003c/p>\n\u003cp>Food is a tie that binds us together, and magic happens when we trade ideas and get inspired by one another. Coming from a Taiwanese-Chinese American heritage, I’ve enjoyed many of Chef Yana’s meals and found various similarities in the ingredients and flavor profiles used in both our cuisines. After this discovery, all the pieces seemed to fall into place for our OG Asian Fusion brunch collaboration to be born. Our good friends from \u003ca href=\"http://potdhuile.com/\">Pot d’Huile\u003c/a> (also a Filipino-run company) graciously hopped on as our CBD olive oil sponsor, and \u003ca href=\"https://realoystercult.com/\">Real Oyster Cult\u003c/a> shipped succulent, farm fresh Kaipara oysters for this private event.\u003c/p>\n\u003cfigure id=\"attachment_130237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130237\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542.jpg\" alt=\"Succulent, farm fresh Kaipara oysters from Real Oyster Cult.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Succulent, farm fresh Kaipara oysters from Real Oyster Cult. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Yana comes from Iloilo City on Panay Island in the Philippines. She explains, “It’s one of the oldest port cities and many Chinese immigrants passed through there.” Foreign trade with the Chinese began in the 11th century in the Philippines and the influences are quite evident in the cuisine.\u003c/p>\n\u003cfigure id=\"attachment_130238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130238 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594.jpg\" alt=\"Chef Yana Gilbuena serving guests on banana leaves.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Yana Gilbuena serving guests on banana leaves. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Asians, our historical connection with the cannabis plant is strong. Did you know, the first-ever recorded medical cannabis use came from China, and hemp was first discovered in what is now modern-day Taiwan? My people! What an honor it is to combine my passion for food and cannabis with my ancestry.\u003c/p>\n\u003cfigure id=\"attachment_130239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130239\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564.jpg\" alt=\"The first course: a humble chop suey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The first course: a humble chop suey. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our first course started with a humble chop suey. For both the Chinese and Filipinos, this dish repurposes meat and other food scraps in a quick and easy stir-fry. My parents didn’t have much money when they immigrated to this country so they had to be frugal. We grew up in a zero-waste household out of necessity, and this was a dish that gave new life to leftover ingredients.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For Chef Yana, it's also a part of her childhood. “Chop suey was always a staple growing up. This dish reminded me of how, as immigrants, we take a piece of home with us in the form of food, wherever we go,” says Yana. Her mixed vegetable chop suey, chock full of wood ear mushrooms and quail eggs, was served in a large prawn cracker that’s been flash fried. It was a beautiful dish for the ‘gram, and it was a hit with our guests.\u003c/p>\n\u003cfigure id=\"attachment_130240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130240\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570.jpg\" alt=\"Spicy Sichuan wontons filled with shrimp and pork, and tossed in a bright red chili oil, black vinegar, and topped with fresh aromatics.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Sichuan wontons filled with shrimp and pork, and tossed in a bright red chili oil, black vinegar, and topped with fresh aromatics. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With our next course, we nibbled on a treat that has a special place in my heart. Growing up, my family and I would make and freeze hundreds of dumplings each weekend so we’d have something to snack on after school. It's a childhood memory that I will forever cherish. My favorite version of the dumpling comes from the Sichuan province in China, where my grandfather was born. The spicy Sichuan wonton is filled with shrimp and pork, then tossed in a bright red chili oil, black vinegar and topped with fresh aromatics. I served this dish with little bottles of medicated sesame oil on the side for people to dose themselves. Below is a recipe for this cannabis-infused sesame oil, made safely and discreetly with a sous vide machine.\u003c/p>\n\u003cp>From Chef Yana, the pancit molo, much like a Filipino-style wonton soup, originated from her hometown on Panay Island, where many Chinese immigrants passed through. While our brunch guests gushed over the rich, 24-hour roasted chicken bone broth full of fried garlic flavors, I hid in the corner of the kitchen guzzling bowls of this broth in between serving courses.\u003c/p>\n\u003cfigure id=\"attachment_130241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130241 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582.jpg\" alt=\"Al fresco dining with some of the guests.\" width=\"1920\" height=\"1274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-1200x796.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-1180x783.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-520x345.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al fresco dining with some of the guests. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the final course, we really pigged out—literally. I made a traditional red-braised pork belly (\u003ci>hong shao rou\u003c/i>), which is often referred to as Chairman Mao’s favorite dish. The pork belly is slow-braised with chunks of ginger, two different kinds of soy sauce, and star anise. Over time, the pork belly takes on a deep red color and a rich, savory flavor. This dish is served with lightly steamed bok choy, soy-braised eggs and rice to cut the fat. For this same pork course, Chef Yana served humba, a dish made with similar ingredients but with salted black beans, palm sugar and grilled pineapple added—a tasty evolution of the OG recipe.\u003c/p>\n\u003cp>For more information on cannabis-infused cooking using the sous vide method, please check out my blog, \u003ca href=\"https://www.sousweed.com/\">Sous Weed\u003c/a>. If you’re interested in Chef Yana Gilbuena’s exciting culinary adventures, you can \u003ca href=\"http://saloseries.com/no-forks-given-book-presale\">pre-order\u003c/a> her upcoming cookbook, \u003cem>No Forks Given\u003c/em>.\u003c/p>\n\u003cp>Want to make your own cannabis-infused sesame oil? See the recipe below for the one I served with my Sichuan wontons.\u003c/p>\n\u003cp>\u003cem>\u003cb>Please Note:\u003c/b> The amount of cannabis specified in this recipe is a loose suggestion; the actual amount you use should be modified based on the strength of your infusion and the potency you desire. Dosing homemade cannabis-infusions can be tricky, so the best way to test for potency is to start with one portion of a serving, in this case, one teaspoon, and wait up to two hours for full effects. Then you can make an informed decision on whether to consume more. Always dose carefully, listen to your body, and never drive under the influence of cannabis.\u003c/em>\u003c/p>\n\u003ch2>Sous Vide Cannabis-Infused Sesame Oil\u003c/h2>\n\u003cfigure id=\"attachment_130242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130242\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605.jpg\" alt=\"An infused sesame oil was served with the wontons.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An infused sesame oil was served with the wontons. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>Makes 8 oz, Servings: 48\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n• 8 oz toasted sesame oil\u003cbr>\n• 4 g high-CBD cannabis flower\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Pour the toasted sesame oil into a quart-sized, freezer-safe zip-sealed bag.\u003cbr>\n2. Roughly crumble the high-CBD cannabis flower with your hands. Add the cannabis flower into the bag of oil. Gently push all the air out of the bag and seal.\u003cbr>\n3. Next, set your sous vide water bath temperature to 85ºC (185ºF).\u003cbr>\n4. Once the sous vide water bath has reached its temperature, submerge the bag in the water bath. Sous vide for 4 hours to infuse.\u003cbr>\n5. After 4 hours, remove the bag from water bath and strain out the cannabis using a cheesecloth over a mason jar. Discard the cannabis flower and allow the infused toasted sesame oil to cool.\u003cbr>\n6. Store the mason jar of infused oil in a cool dark place when you’re not using it. I love this infused sesame oil on Sichuan wontons but it’s also great in noodles, salad dressings, and stir-frys as well.\u003c/p>\n\n","blocks":[],"excerpt":"When a talented chef asks you to host a cannabis-infused private brunch to explore the parallels between traditional Chinese and Filipino cuisine—you jump on it!","status":"publish","parent":0,"modified":1573080304,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1235},"headData":{"title":"OG Asian Fusion Brunch: A Reflection of Chinese Cuisine in the Philippines | KQED","description":"When a talented chef asks you to host a cannabis-infused private brunch to explore the parallels between traditional Chinese and Filipino cuisine—you jump on it!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"OG Asian Fusion Brunch: A Reflection of Chinese Cuisine in the Philippines","datePublished":"2018-09-18T17:59:30.000Z","dateModified":"2019-11-06T22:45:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"130235 https://ww2.kqed.org/bayareabites/?p=130235","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/09/18/og-asian-fusion-brunch-a-reflection-of-chinese-cuisine-in-the-philippines/","disqusTitle":"OG Asian Fusion Brunch: A Reflection of Chinese Cuisine in the Philippines","path":"/bayareabites/130235/og-asian-fusion-brunch-a-reflection-of-chinese-cuisine-in-the-philippines","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When \u003ca href=\"http://saloseries.com/\">Chef Yana Gilbuena\u003c/a> asks you to host a cannabis-infused private brunch to explore the parallels between traditional Chinese and Filipino cuisine—you jump on it! Yana, a nomadic Filipina chef, took her pop-up feasts to all fifty states in fifty weeks, an impressive feat in order to share her kamayan-style dinners, a style of dining where you eat with your hands. I first learned how to eat with my hands at one of her dinners and, throughout the years, we’ve bonded over our love of good food, travel, and of course, cannabis.\u003c/p>\n\u003cp>Food is a tie that binds us together, and magic happens when we trade ideas and get inspired by one another. Coming from a Taiwanese-Chinese American heritage, I’ve enjoyed many of Chef Yana’s meals and found various similarities in the ingredients and flavor profiles used in both our cuisines. After this discovery, all the pieces seemed to fall into place for our OG Asian Fusion brunch collaboration to be born. Our good friends from \u003ca href=\"http://potdhuile.com/\">Pot d’Huile\u003c/a> (also a Filipino-run company) graciously hopped on as our CBD olive oil sponsor, and \u003ca href=\"https://realoystercult.com/\">Real Oyster Cult\u003c/a> shipped succulent, farm fresh Kaipara oysters for this private event.\u003c/p>\n\u003cfigure id=\"attachment_130237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130237\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542.jpg\" alt=\"Succulent, farm fresh Kaipara oysters from Real Oyster Cult.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Succulent, farm fresh Kaipara oysters from Real Oyster Cult. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Yana comes from Iloilo City on Panay Island in the Philippines. She explains, “It’s one of the oldest port cities and many Chinese immigrants passed through there.” Foreign trade with the Chinese began in the 11th century in the Philippines and the influences are quite evident in the cuisine.\u003c/p>\n\u003cfigure id=\"attachment_130238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130238 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594.jpg\" alt=\"Chef Yana Gilbuena serving guests on banana leaves.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Yana Gilbuena serving guests on banana leaves. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Asians, our historical connection with the cannabis plant is strong. Did you know, the first-ever recorded medical cannabis use came from China, and hemp was first discovered in what is now modern-day Taiwan? My people! What an honor it is to combine my passion for food and cannabis with my ancestry.\u003c/p>\n\u003cfigure id=\"attachment_130239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130239\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564.jpg\" alt=\"The first course: a humble chop suey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The first course: a humble chop suey. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our first course started with a humble chop suey. For both the Chinese and Filipinos, this dish repurposes meat and other food scraps in a quick and easy stir-fry. My parents didn’t have much money when they immigrated to this country so they had to be frugal. We grew up in a zero-waste household out of necessity, and this was a dish that gave new life to leftover ingredients.\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>For Chef Yana, it's also a part of her childhood. “Chop suey was always a staple growing up. This dish reminded me of how, as immigrants, we take a piece of home with us in the form of food, wherever we go,” says Yana. Her mixed vegetable chop suey, chock full of wood ear mushrooms and quail eggs, was served in a large prawn cracker that’s been flash fried. It was a beautiful dish for the ‘gram, and it was a hit with our guests.\u003c/p>\n\u003cfigure id=\"attachment_130240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130240\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570.jpg\" alt=\"Spicy Sichuan wontons filled with shrimp and pork, and tossed in a bright red chili oil, black vinegar, and topped with fresh aromatics.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Sichuan wontons filled with shrimp and pork, and tossed in a bright red chili oil, black vinegar, and topped with fresh aromatics. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With our next course, we nibbled on a treat that has a special place in my heart. Growing up, my family and I would make and freeze hundreds of dumplings each weekend so we’d have something to snack on after school. It's a childhood memory that I will forever cherish. My favorite version of the dumpling comes from the Sichuan province in China, where my grandfather was born. The spicy Sichuan wonton is filled with shrimp and pork, then tossed in a bright red chili oil, black vinegar and topped with fresh aromatics. I served this dish with little bottles of medicated sesame oil on the side for people to dose themselves. Below is a recipe for this cannabis-infused sesame oil, made safely and discreetly with a sous vide machine.\u003c/p>\n\u003cp>From Chef Yana, the pancit molo, much like a Filipino-style wonton soup, originated from her hometown on Panay Island, where many Chinese immigrants passed through. While our brunch guests gushed over the rich, 24-hour roasted chicken bone broth full of fried garlic flavors, I hid in the corner of the kitchen guzzling bowls of this broth in between serving courses.\u003c/p>\n\u003cfigure id=\"attachment_130241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130241 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582.jpg\" alt=\"Al fresco dining with some of the guests.\" width=\"1920\" height=\"1274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-1200x796.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-1180x783.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-520x345.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al fresco dining with some of the guests. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the final course, we really pigged out—literally. I made a traditional red-braised pork belly (\u003ci>hong shao rou\u003c/i>), which is often referred to as Chairman Mao’s favorite dish. The pork belly is slow-braised with chunks of ginger, two different kinds of soy sauce, and star anise. Over time, the pork belly takes on a deep red color and a rich, savory flavor. This dish is served with lightly steamed bok choy, soy-braised eggs and rice to cut the fat. For this same pork course, Chef Yana served humba, a dish made with similar ingredients but with salted black beans, palm sugar and grilled pineapple added—a tasty evolution of the OG recipe.\u003c/p>\n\u003cp>For more information on cannabis-infused cooking using the sous vide method, please check out my blog, \u003ca href=\"https://www.sousweed.com/\">Sous Weed\u003c/a>. If you’re interested in Chef Yana Gilbuena’s exciting culinary adventures, you can \u003ca href=\"http://saloseries.com/no-forks-given-book-presale\">pre-order\u003c/a> her upcoming cookbook, \u003cem>No Forks Given\u003c/em>.\u003c/p>\n\u003cp>Want to make your own cannabis-infused sesame oil? See the recipe below for the one I served with my Sichuan wontons.\u003c/p>\n\u003cp>\u003cem>\u003cb>Please Note:\u003c/b> The amount of cannabis specified in this recipe is a loose suggestion; the actual amount you use should be modified based on the strength of your infusion and the potency you desire. Dosing homemade cannabis-infusions can be tricky, so the best way to test for potency is to start with one portion of a serving, in this case, one teaspoon, and wait up to two hours for full effects. Then you can make an informed decision on whether to consume more. Always dose carefully, listen to your body, and never drive under the influence of cannabis.\u003c/em>\u003c/p>\n\u003ch2>Sous Vide Cannabis-Infused Sesame Oil\u003c/h2>\n\u003cfigure id=\"attachment_130242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130242\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605.jpg\" alt=\"An infused sesame oil was served with the wontons.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An infused sesame oil was served with the wontons. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>Makes 8 oz, Servings: 48\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n• 8 oz toasted sesame oil\u003cbr>\n• 4 g high-CBD cannabis flower\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>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Pour the toasted sesame oil into a quart-sized, freezer-safe zip-sealed bag.\u003cbr>\n2. Roughly crumble the high-CBD cannabis flower with your hands. Add the cannabis flower into the bag of oil. Gently push all the air out of the bag and seal.\u003cbr>\n3. Next, set your sous vide water bath temperature to 85ºC (185ºF).\u003cbr>\n4. Once the sous vide water bath has reached its temperature, submerge the bag in the water bath. Sous vide for 4 hours to infuse.\u003cbr>\n5. After 4 hours, remove the bag from water bath and strain out the cannabis using a cheesecloth over a mason jar. Discard the cannabis flower and allow the infused toasted sesame oil to cool.\u003cbr>\n6. Store the mason jar of infused oil in a cool dark place when you’re not using it. I love this infused sesame oil on Sichuan wontons but it’s also great in noodles, salad dressings, and stir-frys as well.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130235/og-asian-fusion-brunch-a-reflection-of-chinese-cuisine-in-the-philippines","authors":["11548"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_15908","bayareabites_63","bayareabites_12"],"tags":["bayareabites_14076","bayareabites_16247","bayareabites_16290","bayareabites_1121","bayareabites_14738"],"featImg":"bayareabites_130243","label":"bayareabites"},"bayareabites_120220":{"type":"posts","id":"bayareabites_120220","meta":{"index":"posts_1591205157","site":"bayareabites","id":"120220","score":null,"sort":[1503709999000]},"guestAuthors":[],"slug":"would-you-drink-a-cannabis-cocktail","title":"Would You Drink A Cannabis Cocktail?","publishDate":1503709999,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>In the Bay Area, you can consume marijuana in just about any form: high-end vape pen! Gummy bears! \u003ca href=\"http://www.7x7.com/new-marijuana-infused-cold-brew-uses-ritual-coffee-beans-2219330114.html\">Cold brew\u003c/a>! Now, a few enterprising chefs want to popularize the drug in a new form: cocktails.\u003c/p>\n\u003cp>The combination of marijuana and alcohol is a common enough occurrence, but you’re not likely to find many people who would recommend it. In small amounts, they’re both relatively safe. But when the two drugs are combined, they can \u003ca href=\"https://tonic.vice.com/en_us/article/aey385/what-mixing-weed-and-alcohol-does-to-your-mind\">exacerbate the effects\u003c/a> of each other, making you drunker or more high than you want to be--a danger that anybody who's gotten “crossfaded” after two many keg stands and bong rips at a college rager can attest to.\u003c/p>\n\u003cp>But with the popularity of medical marijuana and the ability to know exactly the strain and strength of the weed you’re buying, there’s now room to take a more controlled approach. Bartenders can easily find out what a particular type of marijuana will taste like (“heavy on the blueberry”) if it’s an indica or sativa, and what effect it’s supposed to leave you with (“great to melt away stress and anxiety.”) By incorporating just a few drops of a cannabis tincture into your cocktail shaker, proponents say that you can enjoy some of the advantages of cannabis while sipping on your next cocktail.\u003c/p>\n\u003cp>That’s what Payton Curry wants to offer. He’s a chef that left the world of fine dining to focus on promoting the positive, medicinal aspects of cannabis via what he does best: cooking. At a series of August dinners, Curry, who now runs the edibles company \u003ca href=\"http://flourishcannabis.com/\">Flourish\u003c/a>, offered diners a menu of his cannabis cuisine, featuring dishes like beet tartare and maitake steaks with red wine reduction--and cocktails like a rosemary blueberry smash. (The drinks will also be available at Folsom Street Fair, and he’s planning a monthly brunch featuring similar recipes.) Curry is evangelical about cannabis’ potential, and he wants people to start thinking of it as just another exciting ingredient.\u003c/p>\n\u003cfigure id=\"attachment_120219\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/edited4.jpg\" alt=\"The preparation of one of Payton Curry's cannabis cocktails.\" width=\"1920\" height=\"1376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-1020x731.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-960x688.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-520x373.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The preparation of one of Payton Curry's cannabis cocktails. \u003ccite>(Carla Venini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But just how much cannabis can you get from a cannabis cocktail? Does the toxicity of alcohol cancel out any positive effects you might get from your Bloody Mary Jane (another one of Curry’s specialties)? And most importantly, do the drinks taste like bong water?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Oh, god no. Oh man,” Curry said with a laugh. He uses distilled forms of cannabis, which lack the distinctive dankness you experience if you’re smoking the plant. However, they do maintain some of their smelly characteristics, so Curry can decide how to take advantage of the citrus notes of, say, \u003ca href=\"https://www.leafly.com/hybrid/lemon-kush\">a Lemon Kush\u003c/a>.\u003c/p>\n\u003cp>As for health claims, he thinks that the benefits of the CBD strains he incorporates into his low alcohol cocktails (\u003ca href=\"https://www.washingtonpost.com/national/health-science/a-powerful-new-form-of-medical-marijuana-without-the-high/2016/12/29/81bbf7c0-b5b2-11e6-b8df-600bd9d38a02_story.html\">marijuana high in the cannabinoid CBD \u003c/a>doesn’t give a “high” effect, and people use it to treat issues like depression and insomnia) can help offset some of alcohol's deleterious effects. He’s had people write him thank you notes describing the amazing sleep and vivid dreams they had after one of his dinners: “When do you dream when you’ve had alcohol?” he asked. “You don't. You just go to bed and you conk out.”\u003c/p>\n\u003cfigure id=\"attachment_120217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120217\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/edited2.jpg\" alt=\"CBD cocktails from Flore in the Castro.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CBD cocktails from Flore in the Castro. \u003ccite>(Flore)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Terrance Alan and Aaron Silverman, co-owners of the Castro’s \u003ca href=\"http://flore415.com/\">Flore\u003c/a>, are also experimenting with cannabis cocktails. About a month ago, they added a menu of CBD infused cocktails, mocktails and beer.\u003c/p>\n\u003cp>“We’re working at the Flore to create the first cannabis restaurant in San Francisco, where cannabis is integrated into the dining experience in any way that will be appropriate,” Alan said. They can’t make any medical claims about their drinks, but he said that the customer response has been positive. “Some people have said, ‘I had that bunch of beers and usually I would get up in the morning and not feel very good, and I woke up and felt great.’ During the experience of drinking the cocktails or the CBD beer, what we found was that the mental change that happens when you drink alcohol is moderated and affected by the CBD.”\u003c/p>\n\u003cp>Alan also pointed out that the drinks have a special significance for the neighborhood-- their drinks wouldn’t exist if it weren’t for \u003ca href=\"https://en.wikipedia.org/wiki/Dennis_Peron\">Dennis Peron\u003c/a>, who started the long fight for legal medical marijuana in the nineties by providing it to AIDs patients at his “Castro Castle.”\u003c/p>\n\u003cp>For Curry, his cannabis cocktails are a Trojan horse. In his opinion, drinking can be a more dangerous social activity than consuming marijuana. He wants to do his part to show that weed can provide the same social function as alcohol, and even offer some added health benefits. But to do that, he has to meet people where they are, with a cocktail in hand.\u003c/p>\n\u003cp>“The biggest thing that [drinkers] are getting is the opportunity to socialize [with] cannabis,” he said. “And they’re talking and they’re laughing and they’re still doing the same things that they would be doing if they were holding a $47 glass of Chenin blanc.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“People weren't getting weird,” he added. “No one smoked. Because it’s about dinner--it’s cocktails and dinner.”\u003c/p>\n\n","blocks":[],"excerpt":"You’ve tried vape pens and gummy bears. Now, local bartenders want to add some bud to your buzz.\r\n","status":"publish","parent":0,"modified":1553110037,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":944},"headData":{"title":"Would You Drink A Cannabis Cocktail? | KQED","description":"You’ve tried vape pens and gummy bears. Now, local bartenders want to add some bud to your buzz.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Would You Drink A Cannabis Cocktail?","datePublished":"2017-08-26T01:13:19.000Z","dateModified":"2019-03-20T19:27:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"120220 https://ww2.kqed.org/bayareabites/?p=120220","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/25/would-you-drink-a-cannabis-cocktail/","disqusTitle":"Would You Drink A Cannabis Cocktail?","source":"Cannabis, Marijuana","sourceUrl":"https://ww2.kqed.org/bayareabites/category/cannabis-marijuana/","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/120220/would-you-drink-a-cannabis-cocktail","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In the Bay Area, you can consume marijuana in just about any form: high-end vape pen! Gummy bears! \u003ca href=\"http://www.7x7.com/new-marijuana-infused-cold-brew-uses-ritual-coffee-beans-2219330114.html\">Cold brew\u003c/a>! Now, a few enterprising chefs want to popularize the drug in a new form: cocktails.\u003c/p>\n\u003cp>The combination of marijuana and alcohol is a common enough occurrence, but you’re not likely to find many people who would recommend it. In small amounts, they’re both relatively safe. But when the two drugs are combined, they can \u003ca href=\"https://tonic.vice.com/en_us/article/aey385/what-mixing-weed-and-alcohol-does-to-your-mind\">exacerbate the effects\u003c/a> of each other, making you drunker or more high than you want to be--a danger that anybody who's gotten “crossfaded” after two many keg stands and bong rips at a college rager can attest to.\u003c/p>\n\u003cp>But with the popularity of medical marijuana and the ability to know exactly the strain and strength of the weed you’re buying, there’s now room to take a more controlled approach. Bartenders can easily find out what a particular type of marijuana will taste like (“heavy on the blueberry”) if it’s an indica or sativa, and what effect it’s supposed to leave you with (“great to melt away stress and anxiety.”) By incorporating just a few drops of a cannabis tincture into your cocktail shaker, proponents say that you can enjoy some of the advantages of cannabis while sipping on your next cocktail.\u003c/p>\n\u003cp>That’s what Payton Curry wants to offer. He’s a chef that left the world of fine dining to focus on promoting the positive, medicinal aspects of cannabis via what he does best: cooking. At a series of August dinners, Curry, who now runs the edibles company \u003ca href=\"http://flourishcannabis.com/\">Flourish\u003c/a>, offered diners a menu of his cannabis cuisine, featuring dishes like beet tartare and maitake steaks with red wine reduction--and cocktails like a rosemary blueberry smash. (The drinks will also be available at Folsom Street Fair, and he’s planning a monthly brunch featuring similar recipes.) Curry is evangelical about cannabis’ potential, and he wants people to start thinking of it as just another exciting ingredient.\u003c/p>\n\u003cfigure id=\"attachment_120219\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/edited4.jpg\" alt=\"The preparation of one of Payton Curry's cannabis cocktails.\" width=\"1920\" height=\"1376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-1020x731.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-960x688.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-520x373.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The preparation of one of Payton Curry's cannabis cocktails. \u003ccite>(Carla Venini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But just how much cannabis can you get from a cannabis cocktail? Does the toxicity of alcohol cancel out any positive effects you might get from your Bloody Mary Jane (another one of Curry’s specialties)? And most importantly, do the drinks taste like bong water?\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>“Oh, god no. Oh man,” Curry said with a laugh. He uses distilled forms of cannabis, which lack the distinctive dankness you experience if you’re smoking the plant. However, they do maintain some of their smelly characteristics, so Curry can decide how to take advantage of the citrus notes of, say, \u003ca href=\"https://www.leafly.com/hybrid/lemon-kush\">a Lemon Kush\u003c/a>.\u003c/p>\n\u003cp>As for health claims, he thinks that the benefits of the CBD strains he incorporates into his low alcohol cocktails (\u003ca href=\"https://www.washingtonpost.com/national/health-science/a-powerful-new-form-of-medical-marijuana-without-the-high/2016/12/29/81bbf7c0-b5b2-11e6-b8df-600bd9d38a02_story.html\">marijuana high in the cannabinoid CBD \u003c/a>doesn’t give a “high” effect, and people use it to treat issues like depression and insomnia) can help offset some of alcohol's deleterious effects. He’s had people write him thank you notes describing the amazing sleep and vivid dreams they had after one of his dinners: “When do you dream when you’ve had alcohol?” he asked. “You don't. You just go to bed and you conk out.”\u003c/p>\n\u003cfigure id=\"attachment_120217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120217\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/edited2.jpg\" alt=\"CBD cocktails from Flore in the Castro.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CBD cocktails from Flore in the Castro. \u003ccite>(Flore)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Terrance Alan and Aaron Silverman, co-owners of the Castro’s \u003ca href=\"http://flore415.com/\">Flore\u003c/a>, are also experimenting with cannabis cocktails. About a month ago, they added a menu of CBD infused cocktails, mocktails and beer.\u003c/p>\n\u003cp>“We’re working at the Flore to create the first cannabis restaurant in San Francisco, where cannabis is integrated into the dining experience in any way that will be appropriate,” Alan said. They can’t make any medical claims about their drinks, but he said that the customer response has been positive. “Some people have said, ‘I had that bunch of beers and usually I would get up in the morning and not feel very good, and I woke up and felt great.’ During the experience of drinking the cocktails or the CBD beer, what we found was that the mental change that happens when you drink alcohol is moderated and affected by the CBD.”\u003c/p>\n\u003cp>Alan also pointed out that the drinks have a special significance for the neighborhood-- their drinks wouldn’t exist if it weren’t for \u003ca href=\"https://en.wikipedia.org/wiki/Dennis_Peron\">Dennis Peron\u003c/a>, who started the long fight for legal medical marijuana in the nineties by providing it to AIDs patients at his “Castro Castle.”\u003c/p>\n\u003cp>For Curry, his cannabis cocktails are a Trojan horse. In his opinion, drinking can be a more dangerous social activity than consuming marijuana. He wants to do his part to show that weed can provide the same social function as alcohol, and even offer some added health benefits. But to do that, he has to meet people where they are, with a cocktail in hand.\u003c/p>\n\u003cp>“The biggest thing that [drinkers] are getting is the opportunity to socialize [with] cannabis,” he said. “And they’re talking and they’re laughing and they’re still doing the same things that they would be doing if they were holding a $47 glass of Chenin blanc.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“People weren't getting weird,” he added. “No one smoked. Because it’s about dinner--it’s cocktails and dinner.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/120220/would-you-drink-a-cannabis-cocktail","authors":["5566"],"categories":["bayareabites_109","bayareabites_15908","bayareabites_1244","bayareabites_4084","bayareabites_90"],"tags":["bayareabites_14076","bayareabites_89","bayareabites_15954"],"featImg":"bayareabites_120218","label":"source_bayareabites_120220"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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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