'Ijichi and Howry do, in fact, cook with weed. For now, like many who do, it’s 'just for fun,' but they wouldn’t mind getting into the business.' | MikeSula ReaderArchive (2019)
Some of this is driven by the generally sorry nature of the legally available edibles sold in dispensaries. A lot of it comes out of the same creative spirit that motivates most chefs excited by a novel ingredient.“We know there’s a higher call for a higher level of edible,” Howry told me about a month after I popped the question, when she and Ijichi presented me with a special edition of their ube-flavored Big Cream Puff, this one infused with Purple Kush.
Ever since the state’s recreational cannabis law passed this summer Howry and Ijichi have been thinking about how they could apply their skills out in the open without worrying about getting hassled by the man. Ijichi is especially fascinated by the possibilities of savory applications, particularly ramen. “A lot of our chef friends have talked about this,” she says, “how cool it would be.”
But the language of the bill seems to discourage these dreams. For one thing, you’re not allowed to resell cannabis. So suppose a chef makes a squab and foie gras terrine with a mustard-apple garnish sweetened with Apple Jack-infused cannasugar and charges money for it. Is she reselling cannabis or just drawing from a well-stocked larder?
“The only entities allowed to sell cannabis or cannabis-infused products are dispensaries. There are provisions under the Dispensary Article that state that all of their cannabis and cannabis-infused products must be sold from the physical retail location.
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