EUGENE, Ore. — We’ve come a long, long way from your older brother’s pot brownies. Yeah, those ones with visible chunks of cannabis flower. Did they even work?
Today’s refined edible cannabis doesn’t necessarily look or taste anything like the plant, and chefs are incorporating it into a staggering array of sweet and savory foods and drinks, from soups and sauces to sodas, beer and butter, all in controlled-dose servings.
And though these experiences still mostly appeal to a niche diner, the concept is entering the mainstream.
Cannabis Cooking Magazine, a Portland-based online publication less than a year old, is a fun, free way to explore the diversity of the modern stoner food discipline in a Martha Stewart-esque presentation. It’s edited and published by Devorah Ungerleider-Moore, who with her sister, business director Karmel Ungerleider-Abrams, started the cannabis-focused food magazine after the two founded Progressive Nectar Publishing, a web resource for people following special diets.
Why it’s catching on
As serious chefs have discovered, cannabis food is more than just another way to get stoned. The plant can be considered a culinary ingredient like any other herb. When you cook with a full-spectrum cannabis oil, meaning it contains the plant’s full range of terpenes (essential oils) and cannabinoids, you can taste the stuff.