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Willie Nelson wants more smoke in the kitchen, and he isn’t talking about pork shoulder or a beef brisket. On Nov. 12, the musician will share his favorite weed-based recipes in Willie and Annie Nelson’s Cannabis Cookbook: Mouthwatering Recipes and the High-Flying Stories Behind Them. “Over a lifetime of study, I learned that pot is more than pleasure. Its positive properties are limitless,” Nelson shared in a statement.
The Cannabis Cookbook pairs recipes for appetizers, main course entrees, and desserts with personal anecdotes from the Nelsons about their relationship with weed and food.
The Cannabis Cookbook pairs recipes for appetizers, main course entrees, and desserts with personal anecdotes from the Nelsons about their relationship with weed and food.
- 5/15/2024
- by Larisha Paul
- Rollingstone.com
Lowell Cafe occupies a low-profile corner lot in West Hollywood, across from a synagogue, one block away from a Ralph’s grocery store. Just a few streets away, on Sunset Boulevard, there’s an In-n-Out Burger that’s usually packed with folks who have taken advantage of California’s thriving legal weed market. But now, instead of getting baked and ordering a Double-Double, they can head to Lowell Cafe, where people 21 and over can eat food and smoke weed at the same time — legally.
When we pass through the wrought-iron gates...
When we pass through the wrought-iron gates...
- 10/10/2019
- by Mary Jane Gibson
- Rollingstone.com
There’s something deeply satisfying about getting high and drooling over images of a gorgeous, marijuana-infused dinner — and a new crop of shows offer a look into how these intoxicating feasts are made.
Take Viceland’s Bong Appétit, by far the biggest hit of the genre. Last year, it was nominated for a James Beard award, a top honor in the cooking world. The first two seasons featured dreamy sequences about sourcing local ingredients, bite-sized lessons in how to infuse various fats and oils with marijuana and, at the end of each episode,...
Take Viceland’s Bong Appétit, by far the biggest hit of the genre. Last year, it was nominated for a James Beard award, a top honor in the cooking world. The first two seasons featured dreamy sequences about sourcing local ingredients, bite-sized lessons in how to infuse various fats and oils with marijuana and, at the end of each episode,...
- 11/25/2018
- by Amanda Chicago Lewis
- Rollingstone.com
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