![]() ![]() The idea for Kitchen Toke came out of another magazine, Food Fanatics, which Ervin publishes with a different company: it’s a publication for chefs about the world of ingredient procurement, one sponsored by the major broadline distributor U.S. ”Įdibles have even started to creep into the starchy world of fine dining. Today, you can find everything from “medical cannabis glazed pecans,” to seasonally made blood orange jam, all of it in twee packaging that says more “post-work Dolores Park picnic” than “crank the Marley, we’re off to Gathering of the Vibes. As the market’s grown, it’s started to shift in character, taking on the broader culture’s obsession with precious (and pricey) small-batch craft goods. Meanwhile, since marijuana was first legalized in Colorado, sales have tripled. But the industry has matured rapidly in the past few years, and a new generation of entrepreneurs are taking edibles far beyond the pot brownie.Īccording to Arcview Market Research, a firm specializing in the cannabis industry, Californians chomped down $180 million in edibles last year, 10 percent of the state’s overall market. Yes, most people tend to associate THC-laced consumables with the candy aisle-gummy bears and chocolate bars, the kind of things kids snap up and eat by accident (before freaking the fuck out). Īs states continue to legalize it, and as major tobacco and spirits companies jump on legal pot’s growing bandwagon, Kitchen Toke is evidence of an off-the-radar trend: Edible pot products are going highbrow. ![]() Let your short-term memory sputter a minute, and you might think you’re reading Saveur. Alongside the hand-drawn infused cannabutter how-to and the “Incredible Edible” product guide (small-batch “funny mustard,” anyone?), there’s a feature on microdosing and a profile of a growing infused chocolate-bar company. The cover was designed by David Plunkert, an illustrator best known for his evocative, politically fraught New Yorker covers. ![]() The first issue, printed on thick matte stock and published quarterly like a literary magazine, is being sold in boutique dispensaries across the seven continental states where pot has been legalized for recreational use. Kitchen Toke is Food and Wine for hifalutin, high-minded individuals, people whose tastes are as elevated as their moods. ![]()
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