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'The Four Top': Cannabis In The Kitchen | Will Marijuana Wreck Restaurants | Truthiness In Labeling


What happens when you get a renowned cannabis cookbook author together with the former editor-in-chief of Fine Cooking magazine together in one radio studio? Serious talk about how very different marijuana cookery is from mainstream cuisine. The icing on the cake: One of our panelists happens to be a friend of Cedella Marley.

As of July 1, 2015, recreational marijuana is legal in Oregon. Each person can carry up to an ounce of marijuana on them at all times.

As of July 1, 2015, recreational marijuana is legal in Oregon. Each person can carry up to an ounce of marijuana on them at all times.

Alan Sylvestre/OPB

Our second course sticks with the theme of cannabis. Will legalized consumption help or hurt the hospitality industry? 

We switch gears in our third course, discussing the absurdity of food labeling laws. With so much false advertising coming from Big Food, why do regulators pick on small, honest producers?

Cookbook author Martha Holmberg is the CEO of the International Association of Culinary Professionals. She joins our panel for Episode 21 along with “Cocktails on Tap” author Jacob Grier, whose writing appears in publications such as The Washington Post, The Atlantic, and The Daily Beast. And Laurie Wolf, whose company Laurie & Mary Jane produces small-batch, cannabis-infused edibles, is the author of many books including “Herb,” “The Medical Marijuana Dispensary,” “Cooking with Cannabis,” and “Marijuana Edibles.” Our host is Katherine Cole.

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