Bartender Dave Whitton of DTLA’s Prank bar developed this yummy recipe for the new book ’The Art of Cooking with Cannabis’.
When it comes to cannabis consumption, we’ve come a long way. Legalization has helped us graduate from surreptitiously smoking out of makeshift pipes carved from apples to nibbling on apple-flavored gourmet edibles we had delivered to our doorsteps. A lot of that has to do with changing attitudes and a fresh understanding of cannabis’ health benefits.
“I was frequently coming across articles highlighting the wellness properties of cannabis,” says food writer and cookbook developer Tracey Medeiros. “The Hemp Farming Act of 2018 reclassified hemp with less than 0.3 percent THC from a controlled substance to an ordinary agricultural product. This piqued my interest and caused me to begin researching the many culinary uses of cannabis.”
– Read the entire article at Los Angeles Magazine.