Move over, kale. There’s a new leafy green rising to fame in the food world — but you won’t be able to find it at your local grocery store. You’ll need to know a guy.
Around the country, more chefs and home cooks are incorporating cannabis into their cooking — and we’re not just talking about brownies.
The New York Times reports that “cooking with cannabis is emerging as a legitimate and very lucrative culinary pursuit.” Skilled cooks are leaving jobs at respected restaurants to experiment with innovative ways to infuse marijuana into dishes that one might expect from a five-star restaurant, and major publishing houses are exploring cookbook projects.
The trend is hitting the nation’s capital, too. Al Goldberg, founder of the D.C.-based food incubator Mess Hall, is gearing up to host the city’s first pot-inspired food festival, called Blazed and Glazed. It’s an event that’s poised to be the highlight of the season.
Goldberg says the festival caters to Washingtonians’ growing interest in food and budding curiosity surrounding pot.
“With Initiative 71 and the new legalization of home use of marijuana, now is the right time. There’s been a lot of interest and a lot of questions. People are very curious about different ways that they can ingest marijuana,” Goldberg said.
Click here to read the rest of the article written by Rachel Nania over at WTOP