Where marijuana is the doctor's orders, will insurers pay?
What strain are you smoking on today?
A fine dining chef gave up a restaurant career for marijuana-plant-to-table cuisine
I Remember the first time I smoked OG Kush,” chef Holden Jagger says. “I thought it tasted like Mexican food.”
The 32-year-old chef is prepping for a dinner party, perched over the stove browning pears in a cast iron pan slick with duck fat. It's a familiar task for Jagger, who spent six years — under the name Holden Burkons; he now uses his middle name, Jagger, as his last — working pastry stations under chef Tom Colicchio at Craft and Curtis Stone at Maude, as well as a long stint at Soho House, the members-only celebrity haunt on Sunset Boulevard. The smell of marijuana lingers in the kitchen, left over from cold-smoking shallots with a cannabis variety called In the Pines, which the chef cultivates in his garden partly for its strong notes of citrus, apple and, yes, pine.
Half Baked - Thurgood Goes to Rehab
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Where Marijuana Plants Flourish Under Energy-Saving LED Lights
TUMWATER, Wash. — Behind the covered windows of a nondescript two-story building near the Olympia Regional Airport, hundreds of marijuana plants were flowering recently in the purple haze of 40 LED lights.
It was part of a high-stakes experiment in energy conservation — an undertaking subsidized by the local electric company. With cannabis cultivation poised to become a big business in some parts of the country, power companies and government officials hope it will grow into a green industry.
The plants here, destined for sale in the form of dried flowers, joints or edible items, were just a few weeks from harvest and exuding the potent aroma of a stash room for the Grateful Dead. But the energy-efficient LED lights were the focus of attention.
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