For the fast-growing industry growing around weed, the current challenge is to make marijuana an item of ordinary middle-class consumption. So how do you persuade bourgie consumers to integrate pot into their lifestyles?
The obvious answer is to turn it into food.
If you can get pot out of dime-bags and onto big white plates, a whole new market awaits. Which is where books like The Cannabis Kitchen Cookbook, by Robyn Griggs Lawrence, come in.
What the book offers most of all is reassurance. Particularly for newbie consumers, it tells them that getting stoned can be safe and sophisticated. It does this by mobilising familiar kinds of expertise: nutritionists, botanists, yoga instructors and chefs offer recipes and advice. It also offers constant reminders about dosages and prudent consumption, so that noobs don’t do a Maureen Dowd and