Chances are, if you talk to anyone about edibles—that is, the type of edible that contains THC—you’ll get a strong opinion in response. Edibles’ rise in popularity, in my opinion, is well-deserved, but on the other end of the spectrum, people have had a bad experience with an edible, prefer smoking weed, or, of course, don’t enjoy weed at all.
Today, my colleague, Holly Haines, and I, talked to Vanessa Lavorato, who is the host of VICE’s Bong Appetit, the founder of Marigold Sweets, and now the author of How to Eat Weed and Have a Good Time: A Cannabis Cookbook, which, in my opinion, is the only book you’ll ever need if you want to cook with cannabis to make both sweet and savory food. In her research, Vanessa conducted 200 certified lab tests to help ensure that the infusions for staples like cannabis butter, oil, and sugar are as accurate as possible, and every recipe lets you know exactly how many mg of THC you’ll be ingesting. Want to try the Hot Honey Firecrackers, an amped up saltine with honey and nutritional yeast (you can find those here)? You’ll be ingesting one milligram of THC per three crackers. Etc. I’m sure at least some of you will share my enthusiasm here—Holly definitely does.
Either way, whether you’re jazzed about cooking with cannabis or not, there’s no denying Vanessa’s charm and warmth and knowledge, and we had a really good time talking with her.
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