Cali’s Dirty Cannabis Crisis: Popular Edibles Claimed to Be Tainted with Pesticides

About a month after California voters legalized recreational marijuana in November—creating for the state’s booming marijuana industry, already on pace to record roughly $1 billion in taxable sales that year, opportunity for stupendous growth in the near future—attorney Mark Morrison met someone he describes only as a cannabis industry “insider.” 

In the course of a “casual conversation,” Morrison says the insider shared a little secret: Most of the products sold in California’s more than 1,000 medical cannabis dispensaries are tainted with pesticides.

Medical marijuana has been legal for adults in California since 1996, and cannabis has been openly and widely available for sale in storefront retail outlets since at least the early 2000s.

Read more at High Times

Massachusetts Medical Pot Dispensary Selling Marijuana Pizza

QUINCY, Mass. (AP) — A Massachusetts medical marijuana dispensary has created a culinary delight for patients who don’t want to smoke their pot or eat it in the form of sweets.

Quincy-based Ermont Inc. has been selling cannabis-infused pizza for about three weeks to rave reviews.

Director of Operations Seth Yaffe says the company has a whole range of marijuana edibles, but he wanted to offer meals that patients could eat without a lot of sugar.

Read more at High Times

Recipe: Pineapple Kush-Infused Beef Satay

Southeast Asian cooking has the rare ability to please all of your taste buds. One simple bite of this dish will thrill both your sweet, salty, bitter, sour and savory taste receptors — while providing a nice dose of cannabinoids.

A dish like Pineapple Kush Beef Satay is great on days when you want to taste something exotic and please your tongue all in one bite. The buttery sweet pineapple flavor profiles of the Pineapple Kush will deepen the existing fruit notes in this dish, and its high CBD-to-THC ratio will produce a creative, happy and social feeling that helps to combat stress and anxiety.

Not only does it taste great, it also adds experience to your cooking arsenal. Entertain your friends with both a great tasting and aesthetically pleasing meal.

Read more at Cannabis Now

Recipe: Cannabis Infused Chocolate-Covered Banana Slices

This simple, no-bake recipe combines the natural sweetness of bananas with the decadence of medicated chocolate.

Marijuana and chocolate is a classic combination, but the days of the standard pot brownie being the centerpiece of cannabis cuisine are far behind us.

There are lots of reasons to explore alternative edibles — it could be dietary concerns, or maybe the impending summer weather makes turning on the oven unbearable. Either way, one of the best strategies for getting stoney and sweet (with less sugar and scorch) is with weed infused, chocolate-covered fruit.

Read more at Cannabis Now

BINSKE: Cultivated Satisfaction: The Real Mayan Gold

100mg THC per bar | TEQ Analytical

I can’t go a day without eating chocolate. Thanks to the unparalleled quality from the folks over at Binske, I can now enjoy an edible made from some of the finest, rarest chocolate in the world on the daily. Their creations are 100 percent organic, free of GMO ingredients and preservatives. The flavors are based on the four elements. “Fire” is a 75 percent Oro Maya Cacao, and “Water” is a 65 percent Oro Maya Cacao with freeze-dried raspberries.

Honduran Oro Maya Cocoa is recognized by some as the finest chocolate since ancient times, and was once revered as the real gold of the Mayans. “Earth” is a 70 percent Peruvian Nacional Cocoa, and “Wind” is a 47 percent dark chocolate with hazelnuts. Peruvian Nacional Cocoa was thought to be extinct for over 100 years until it was rediscovered in a hidden mountain valley in northern Peru in 2008, making it one of the rarest chocolates in the world.

Read more at Dope Magazine

Are You the Next HIGH TIMES NorCal Top Cannabis Chef—Or Can You Crown Who Is?

Calling all cannabis chefs and edible foodies! Competitors and judges, are needed!

Enter the HIGH TIMES Cannabis Cup Cook-Off, June 3 & 4, in Santa Rosa, California.

It’s not just a contest, but an immersive cannabis experience! Visit the HIGH TIMES Application Form NOW to apply for your chance to compete!

Read more at High Times

Recipe: Lemon Skunk-Infused Gyros

There is nothing else quite like authentic Greek cuisine made at home. These mediterranean flavors pair wonderfully with the pungent citrus and lemon flavors of Lemon Skunk.

This dish is sure to delight anyone looking for an exotic yet fully comforting meal. Lemon Skunk Gyros are also a great culinary adventure to undertake that will build your confidence as a cook and surely impress any dinner guests. Pair with a bubbly citrus drink to create a memorable meal.

Mise en place:

Read more at Cannabis Now

Recipe: Cannaflour & Zucchini Bread

It’s time to really embrace zucchini bread.

For those who have yet to indulge, it’s definitely a case of the whole being greater than the sum of its parts.

If you’ve ever wandered past a mound of zucchini in the grocery store or have a garden and grow the veggie, you may be starting to wonder exactly what to do with it. Let’s face it – there’s only so much sautéed zucchini one person can eat. It’s good, but it gets old after a while.

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Why I Use Pot to Slow Down My Brain’s Aging Process—and Why You Should Too

I stopped smoking weed many years ago for a variety of reasons. Then, I started again for another variety of even better reasons.

One of the main reasons I stopped smoking was because a career as a foreign correspondent took me to countries where marijuana was so frowned upon that getting caught with it could have ended more than just my career.

Having spent my formative university years in Berkeley California in the 1970s, I figured that I had consumed enough weed to last me a lifetime.

Read more at High Times

A Sumptuous Seattle 420 Dining Experience

Since the legalization of cannabis in 2015, entertaining in Washington State has rapidly evolved to include cannabis inspired events.  Due to prohibition of public consumption, people have found unique ways to partake of cannabis legally.  Private, in-home parties lightly skirt the law so guests can use their favorite cannabis products.

I launched Ettalew’s Edibles in 2009 and have been present for the evolution of cannabis from medical to legal. Having witnessed the landscape change from something one consumed in private, to outdoor festivals with public consumption, I have eagerly anticipated cannabis dinner parties, where curators of food and beverage carefully match spices, flavors, and textures with terpenes and cannabinoids to create a mind-blowing experience.

One such dinner was coordinated by a team comprised of Derek Simcik, executive chef of Scout at the Thompson Hotel Seattle, Silas Manlove, beverage manager of the Thompson Hotel Seattle, and from Lux Pot Shop, owner AC Franks and product buyer Shea Hynes. While these gentlemen were the sommeliers of food, beverage, and cannabis, the staff at the dispensary and the restaurant provided amazing support that enabled the evening to run smoothly, with great attention to detail.

Read more at High Times