Kitchen Toke, Vol 3, #4
196 x 262 mm, 100 pages
Chicago, United States
Cannabis. Food. Health.
On the Journal (about a previous issue):
‘A magazine about cooking with cannabis, essentially it is a cookery book condensed and presented in magazine format. The recipes are creative and include sweet potato gnocchi (made using homemade cannabutter), pomegranate and cranberry compote, and cannabis cashews. Among the recipes there is a helping of features – a Chicago-based chef reflects on cooking with cannabis as a means to heal her family, and a report discusses the crop of newly trained chefs heading into realm of cannabis cuisine – but it feels a little safer, even as it is goes beyond cannabis as a plant and shows the finished article.’ READ MORE.