CannApple Sauce

CannApple Sauce

Bee Happy, Bee High, Bee Well These aren’t just words of wisdom in cannabis culture, but the motto for CannAppleSauce, a business with a mission to soothe palates and pain. CannAppleSauce’s owner and Santa Cruz resident, Lizzi Westwood, is creating buzz in the industry with her high dosage honey and applesauce products. Her THC-infused recipes comply with all state and county laws, and are tested by Santa Cruz Labs, one of the first independent cannabis research…

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Giggle Butter

Giggle Butter

Roller derby gets rough. That’s part of its charm, right? But when Ilana “Sugar” Laytart tore her MCL, a ligament in the knee, she needed relief. She couldn’t sleep, felt like she wasn’t healing well. Her husband suggested she try medical cannabis. She began using topicals and edibles, and was amazed at the experience. “I had never been happier,” Sugar said. After a lot of injuries in the rink, “I felt like I was getting…

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Magic in the Emerald City

Magic in the Emerald City

Chef Ricky Flikenger, former head pastry chef of the upscale Trophy Cupcakes, left the corporate world to become one of the top cannabis cooking chefs around. He shares his knowledge in weekly classes at his Capitol Hill, Seattle apartment, teaching eager students how to transform the kief they purchase from nearby recreational shops into gourmet creations and with known potency. When he was invited by Whaxy.com to head their Danksgiving Potluck last November, Chef Ricky…

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Stoney Sauce

Stoney Sauce

When Chef Nugs started Stoney Sauce five months ago he never imagined his flavors would hit the roof. “I was a fine dining chef in Hollywood for seven years,” Nugs said. “I was in the military for a while before that and with that comes body pain. I started cooking with cannabis for my own pain relief and was taking the condiments with me wherever I’d go.” That’s when Stoney Sauce was born. “My friend…

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Gourdough’s Public House

Gourdough’s Public House

Gourdough’s Public House in Austin, Texas, a restaurant icon for the Lone Star State, makes people the desserts of their dreams. With more than a baker’s dozen doughnut selections, Gourdough’s will have you rolling out of the parking lot more blissed out than you were rolling the joint coming in. While cannabis is not directly infused into the doughnuts (yet), the folks at Gourdough’s make sure to bake the dank in every bite. Gourdough’s three…

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JeffThe420Chef

JeffThe420Chef

Cannabis Tech and the Culinary Artistry of  Jeff the 420 Chef The days of locking yourself in your room for two days after trying a special cookie may just be at an end. JeffThe420Chef has been crushing the culinary cannabis world for years and now he is bringing you the holy grail of cooking calculations: how much herb to add to your cannabis confections, or anything else you feel like eating with a side of…

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Mad River Farms

Mad River Farms

  A local caregiver stood in front of Mad River Farm’s table at the Humboldt Artisans Craft and Music Festival looking at their jams. “Would you like to taste something?” Robin Bartlett, owner of Mad River Farm, asked. “No I’m very familiar with your product,” the caregiver said. “I have a client that will only take her medication if it is with your jam.” This is one of Bartlett’s fondest Mad River Farm memories and…

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The Happy Butchers

The Happy Butchers

The Happy Butchers Benjamin Fordham | Amy Kumler SARAH GODLIN & BRIDGET WINKLER just want you, and the food you eat, to be happy. That’s why they started The Happy Butchers, the mobile butchering service that will come to your home or farm and slaughter, clean, and process your animals.    “A lot of people are detached from their food,” says Godlin. “There’s a disconnect.”    Godlin and Winkler are on a mission to insure that…

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The Reggae Food Truck

The Reggae Food Truck

The Reggae Food Truck Simmer Down Caribbean Cafe Story & Photos by Bob Doran   Simmer Down Caribbean Cafe is not your usual food truck. For starters, it’s mostly vegetarian, and the menu is Jamaican — what’s known as ital style. They have burgers and fries, but not the all-American kind, this is JA-stylie.    It was two, maybe three years ago when I had a conversation with Simmer Down chef/proprietor Patrick “Red Rasta” Gaskins…

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