Cooking with cannabis has evolved beyond the edibles of our youth, which were often viewed as a delivery vehicle for an intense high rather than a legitimate culinary pursuit. While marijuana hasn’t yet been legalized on a federal level, recent developments, including the legalization of industrial hemp, have ushered in a more subtle approach to cooking with cannabis—one that focuses on using the herb to enhance a meal rather than overshadow it.
Chef Miguel Trinidad says the gradual de-stigmatization of cannabis has had a measurable impact on people’s openness toward experimenting with it in the kitchen. “I’ve seen a massive shift in the way people perceive cannabis,” he explains. “More people are open to exploring it.”
“I’ve seen a massive shift in the way people perceive cannabis. More people are open to exploring it.”
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