If you’re planning on taking a dinner to the dank side with some marijuana-infused elements, planning is key.
Chef Laurie Wolf, who splits her time between running the Oregon-based Laurie & Mary Jane edibles company and writing infused recipes for The Cannabist, joined marijuana editor Ricardo Baca on a recent episode of The Cannabist Show to talk about cooking with cannabis.
Wolf shares her favorite infused recipe (it’s a savory, flaky vegetable tart), as well as some tips for organizing a dinner with cannabis-infused foods.
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