NY Times: Marijuana Fuels a New Kitchen Culture

Marijuana Fuels a New Kitchen Culture

By KIM SEVERSON
Published: May 18, 2010


EVEN preschool teachers unwind with a round of drinks now and then. But in professional kitchens, where the hours are long, the pace intense and the goal is to deliver pleasure, the need to blow off steam has long involved substances that are mind-altering and, often enough, illegal.

“Everybody smokes dope after work,” said Anthony Bourdain, the author and chef who made his name chronicling drugs and debauchery in professional kitchens. “People you would never imagine.”

So while it should not come as a surprise that some chefs get high, it’s less often noted that drug use in the kitchen can change the experience in the dining room.

In the 1980s, cocaine helped fuel the frenetic open kitchens and boisterous dining rooms that were the incubators of celebrity chef culture. Today, a small but influential band of cooks says both their chin-dripping, carbohydrate-heavy food and the accessible, feel-good mood in their dining rooms are influenced by the kind of herb that can get people arrested.

Call it haute stoner cuisine. ...........(more)

The complete piece is at: http://www.nytimes.com/2010/05/19/dining/19pot.html?src=me&ref=general

As she gave cannabis lemon bar baking lessons as part of a cooking demo at 8 Rivers, a Caribbean joint in downtown Denver. We own and operate "Baked at a Mile High", a gourmet medical cannabis bakery for folks who need an alternative to deadly pharmaceutical drugs. The demand is incredibly high and growing weekly; the state currently estimates there are 100,000 legal patients here....but that number is low because they are far behind in processing the 1000 applications they receive per day!

Thanks for posting this article and happy medicating!

they are still filming and editing, I think! This just happened last week!

From a 40 year toker

;-)

Some amazing recipes can be made using canna-butter or oil.