Tracey Medeiros - The Art of Cooking with Cannabis

Copyright 2021 by Tracey Medeiros

All rights reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018.

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Library of Congress Cataloging-in-Publication Data is available on file.

Cover design by Daniel Brount

Cover image by Clare Barboza

Print ISBN: 978-1-5107-5605-2

Ebook ISBN: 978-1-5107-6411-8

Printed in China

Note: The cannabis recipes in this book are only intended for those who have obtained cannabis legally under applicable federal and state law.

Photo Credits:

All photographs are by Clare Barboza with the following exceptions:

, Vermont Milk Punch: Photo courtesy of Brent Harrewyn

, Blue Sparrow Coffee: Photos courtesy of Blue Sparrow Coffee

, deadhorse hill: Photo courtesy of Brian Samuels

, Spicy Maple Cauliflower Wings: Photos courtesy of Eaton Hemp

, OrcaSong Farm: Photo courtesy of OrcaSong Farm

, Rainshadow Organics: Photo courtesy of @juliadukephoto

, Parsley Root Salad: Photo courtesy of Opulent Chef

, Chef Daniel Asher: Photo courtesy of River and Woods

, Chef Jazmine Moore: Photo courtesy of Jazmine Moore/Green Panther Chef

This book is dedicated to the civil rights and cannabis advocates who are tirelessly working to effect social justice reform and equity into the fabric of the industry.

Where to begin? So many people have helped to make this book a reality! Thank you to the folks at Skyhorse Publishing who encouraged me to, Go For It. My editor, Abigail Gehring, always there to lend a helping hand, along with cover designer Daniel Brount and interior designer Laura Klynstra who have helped to make this cookbook a work of art. My photographer, Clare Barboza, whose beautiful photographs brings new meaning to the phrase, A picture is worth a thousand words. Food stylist, Gretchen Rude, who has captured the essence of each dish.

A special thanks to my very able recipe tester, Sarah Strauss, who patiently tested, and many times retested, each recipe so that the reader would have smooth sailing. To all the books contributors who very generously agreed to be part of this project, taking time out of their busy schedules to share recipes and snapshots of their lives. This was done during the COVID-19 pandemic that threatened all that they hold dear. You are the heart and soul of this project. I am in awe of your generosity and so very grateful!

Heartfelt gratitude to my family, including my husband, son, and mother, who stood by me every step of the way. Thank you for being you! I could not have done this book without your support and never-ending patience. I love you all so very much!

During this unprecedented time in all of our lives, I would like to extend a world of thanks to each and every one of you. It has been an absolute pleasure working with you!

A portion of the proceeds from the sale of this book will be donated to Open for Good. Open for Good is a campaign to help independent restaurants to survive, rebuild, and thrive for the long term.

I consider myself extremely fortunate to be able to live in the state of Vermont with its many farms and enduring sense of community. Over the past sixteen years of my life, this place has been a muse of sorts for me, fostering inspiration for my writing and book projects. In fact, three of my cookbooks have been dedicated to these magical surroundings that I call home.

The Green Mountain State was the first in our nation to legalize marijuana legislatively. It was during this period that I found myself reading time and time again about the cannabis plants potential for medicinal benefits. The thought that this plant could serve as an effective treatment for epileptic seizures, anxiety, and inflammation, among other medicinal benefits, really made me sit up and take notice. These occurrences gave me cause to embark on a cannabis journey, reaching out to folks across the United States who use this plant to create delicious meals that aid with certain aspects of health and wellness. I wanted to hear their heartfelt stories and learn about their experiences firsthand. It was my goal to have these creative individuals share their culinary techniques, innovative methods of preparation, and progressive philosophies on unique ways to use this plant thoughtfully and responsibly. And share they did!

Throughout the course of my many conversations with these dedicated contributors, I was truly amazed to find how this single ingredient, this one plant, was being used as a creative art form that was transforming and elevating the culinary landscape right before my eyes. I became passionately curious about the artistry of cannabis and its wellness properties. It was for this very reason that I decided to write The Art of Cooking with Cannabis.

All across the United States, the general opinion of cannabis is moving in a positive direction. Hemp and marijuana are derived from this tall plant with its distinctive coarse leaves. This cookbook, with its collection of 125 authentic recipes and forty-five skillful contributors, is a testament to the fact that the world of cannabis is no longer shrouded in mystery, a sensitive subject that folks chose at one time to discuss behind closed doors.

One of the pivotal factors behind this change is attributed to the Hemp Farming Act of 2018, which has reclassified hemp with less than 0.3 percent THC, from a Schedule 1 controlled substance to that of an ordinary agricultural product. Under this 2018 act, hemp can now be commercially grown and transported across state lines to be manufactured into CBD products, which can be sold to the public. States are required to have a system that maintains information on all land where cultivation takes place, as well as the procedures for testing. If consumers are compliant with their states rules, they can legally grow and use hemp products, including CBD. It is left to each state to set their own policies.