FOOD & TRAVEL
Book Review:
The Art of Cooking with Cannabis B Y K AT I E W E I T M A N
Cannabis has been moving towards the mainstream for over a decade now, and this means broader inclusion in mainstream media. Marijuana is not just relegated to cult classics like Up In Smoke anymore, and the archetypal lazy stoner is no longer the norm. Everyone from your best friend’s grandmother to your next door neighbor is probably familiar with the basic arguments being made by outspoken activists—it cures cancer, it’s safer than alcohol, etc. Chef and author Tracey Medeiros is doing her part to spread the cannabis gospel. Her fifth cookbook, The Art of Cooking With Cannabis, has been described by Esquire Magazine as, “less of a whoa, weed approach to cannabis cuisine and more like a traditional cookbook your [really cool] gran would keep on her bookshelf.” Tracey told me that the motivation behind this project was born of her growing intrigue in the reported health benefits of cannabis. She found herself frequently
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coming across articles purporting the wellness properties of cannabis and thought “why not write a cookbook that would showcase cannabis and all the wonders of it and the food community throughout our country?” Tracey herself uses a variety of CBD products and has become very interested in the potential of cannabis to improve the health and wellness of many in these trying times. So Tracey began ‘seeking out folks that looked at cannabis as an art form, who really took pride in looking at this plant and wanting to elevate it as a serious ingredient.’ The project showcases the important work being done by hemp and cannabis farmers across the country. In The Art of Cooking With Cannabis, Tracey introduces her reader to chefs, hemp farmers, cannabis activists, and entrepreneurs, who each provided her with key information to share with her audience. Tracey’s first four cookbooks, The Vermont Farm Table
