WASHINGTON – As Matt Doherty wrapped up his cooking demonstration, a woman in the audience raised her hand to ask a question: How long would the cannabis-infused butter he had shown them how to make keep in the fridge?
“I’ve never had it go bad,” replied Doherty, the manager of a Capitol Hill hydroponic supply store. He paused. “It doesn’t last long in my house.”
The audience at the cannabis food festival “Blazed and Glazed” giggled a little too hard at the joke. Many of the onlookers had arrived at culinary incubator Mess Hall as baked as a tray of the green herb that Doherty had put in the oven.
But wait – it’s not what you’re thinking. Hosting a cannabis cooking class is tricky when District of Columbia law permits a person to possess only 2 ounces of marijuana, so Doherty used oregano instead. That herb is a good stand-in for the