I am incredibly excited to announce The Herbal Chefs first public event to raise awareness for the benefits of Medical Marijuana and Cancer! With the recent news from the National Cancer Research Institute saying clinical trials show Marijuana kills cancer cells (http://www.cancer.gov/about-cancer/treatment/cam/patient/cannabis-pdq) it is the perfect time to get the general public on board to push towards federal legalization. I am so excited to team up with @LABART to donate to The American Cancer Society!
Our glorious Golden State has turned green; it’s about time! Along with all of the new dispensaries, extraction methods, strains, and so on comes a new set of regulations. Colorado was the first to set precedence in the marijuana regulatory standard realm, and I must admit- we can do better. Colorado’s board of regulators have done a great job regulating the sales and distribution of marijuana, but I believe that we can set a better standard. I won’t bore you with the details (you can see sources below), but I am specifically talking about the regulation of our beloved edibles.
As a Michelin trained Chef and thoroughly being involved in the culinary world as well as manufacturing and production, I do not see the difference between my medicated cupcake and my non-medicated cupcake. By that, I mean that just because it is cannabis infused doesn’t mean you can throw it in a plastic baggie and slap a sticker on it. Edibles are still food. In my humble opinion (which I will try and push onto everyone I meet), we should be regulating edible packaging and labeling as the FDA regulates all other food. We have the right to know what is in our edibles and especially to have them packaged properly. When I go to a dispensary and see items packaged in a plastic condiment container or a cellophane wrap, I cringe. Bacteria love to hang out in cool, oxygenated spaces with a bit of moisture. So if it is not a shelf stable product and pasteurized before bottling in a sanitary environment, the bacteria spores will go crazy once it has time to cool. This is the stuff to be wary of.
What to look out for: Packaging that is completely sealed off. You are more than likely safe with chocolates, that doesn’t mean chocolate cake, it means pure chocolate. Chocolate has very little room for bacteria if any at all. It can also keep at room temperature and will be fine. Any baked items are a little tricky. Make sure to see the “produced on” date and check for freshness. If it wasn’t in a refrigerator, be careful. Anything bottled, such as my marinara sauces or salad dressings, make sure they have a pressurized lid and a shrink wrap around the top. Be smart out there folks.
I hope soon that we can all demand a certain standard from our dispensaries and the edibles they carry. I like kimchi, and cheese just as much as the next person, but please, push to regulate to the FDA standard- otherwise enjoy the lousy packaging just waiting for bacteria to grow!