Kim Severson, writing in the New York Times May 18 under the headline "Marijuana Fuels a New Kitchen Culture," quotes author and professional foodie Anthony Bourdain to the effect that chefs in the Big Apple's classiest eateries are regularly toking. "Everybody smokes dope after work," says Bourdain. "People you would never imagine." Severson argues that cannabis-induced cravings are even starting to influence the city's culinary trends:
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