Exploring The History Of Eating Cannabis

Exploring The History Of Eating Cannabis

Exploring the History of Eating Cannabis Robyn Griggs Lawrence. Natural health and lifestyle expert Robyn Griggs Lawrence helped introduce mainstream America to sustainable, healthy lifestyles as editor-in-chief of Natural Home magazine for 11 years and introduced readers to the Japanese art of finding beauty in imperfection in her books The Wabi-Sabi House and Simply Imperfect: Revisiting the Wabi-Sabi House. Now she’s educating people about how to safely prepare and imbibe organic, sustainably grown cannabis for health and wellbeing. She wroteThe Cannabis Kitchen Cookbook and Pot in Pans: A History of Eating Cannabis, is a contributing editor for Sensi magazine, and taught a popular course, “The Fundamentals of Cooking with Cannabis,” for Green Flower Media. She educates people about the art of making cannabis food through workshops and catered events and shares recipes and other cannabis-related information as cannabis­_kitchen on Instagram.

Exploring The History Of Eating Cannabis

Pot in Pans: A History of Eating Weed is a comprehensive history of cannabis as a unique culinary ingredient, from ancient India and Persia to today’s explosive new market. Cannabis, the hottest new global food trend, has been providing humans with nutrition, medicine, and solace – against all odds – since the earliest cavepeople discovered its powers. In colorful detail, the book explores the debate over the cannabis plant’s taxonomy and nomenclature, then follows as it co-evolves with humans throughout history, beloved by the masses, reviled by the elite, and shrouded in conflict and secrecy.