Global Ganja Report

CBD-infused foods and beverages are the target of a crackdown in New York City, as well as Maine and Ohio. A budding business of cannabinoid-enhanced concoctions and libations is feeling a sudden pinch. But some media coverage is failing to make clear that what is at issue here is the FDA's failure to keep pace with federal law—not any inherent risks of cannabidiol.

In the latest testament to fast-growing mainstream embrace of cannabis, Netflix this month debuts a competitive cooking show exclusively featuring dishes prepared with the herb. And not just for flavoring—under the show's rules, all recipes must actually get you high.

There have been quite a few histories of cannabis culture and politics, but Bruce Barcott's Weed The People: The Future of Legal Marijuana in America is the first to examine the cannabis industry and its future prospects at a moment when it is taking flight. His opening overview of how we got to this point is engaging if not always strictly accurate (he loans too much credence to the '70s paraquat scare). He notes the litany of US government reports back to the 1920s exculpating cannabis of the calumnies against it—all ignored by the very government that commissioned them. He details the bureaucratic obstacles that have been raised to research on cannabis' medical benefits. And he relates the passing of the torch (or, more literally, the joint) from the jazz scene to the beatniks to the hippies to the mainstream.

When Brooklyn neighborhood website CrownHeights.info reported on April 1 that a kosher grocery store in the Jewish enclave had received in the mail 10 bags of cannabis hidden in vacuum-sealed plastic containers of peanut butter—well, we thought it was an April Fool joke. But the source was the previous day's New York Post, and it looks pretty legit. The grocery, Kahan's Superette on Kingston Ave., apparently reported the find to the police. "Wrong delivery address results in the seizure of 10 large bags of marijuana wrapped in peanut butter," the 71st Precinct tweeted, along with a photo of the gooey mess. "I have no idea where it came from. It was just dropped off," a worker at the store told the Post. The store sells such fare as kosher chicken, bagels, cream cheese and fresh salmon, according to its Facebook page. Nobody seems to have asked if Kahan’s had ordered a shipment of peanut butter—maybe to make peanut butter macaroons for the upcoming Passover holiday.

A number of California winemakers are secretly producing wines laced with cannabis, Cabernet Sauvignon being the variety of choice for the blend, reports trade journal The Drinks Business April 16. "Pot wine is increasingly fashionable in wine country—much of the marijuana used for the wine comes from California's weed capital Humboldt County," Crane Carter, president of the Napa Valley Marijuana Growers said. "Cabernet Sauvignon from the Stag’s Leap district is thought to pair particularly well with pot." According to Carter, cannabis wine delivers a quicker high than pot brownies, and the combination of alcohol and THC produces "an interesting little buzz."

Northern California's Humboldt Plant Fertilizers (HPF) announced Sept. 22 that it will become "the only natural liquid plant nutrient company banning any use of slaughterhouse by-products such as the bone meal, blood meal, and feather meal almost universally found in all other natural fertilizer products." Every product manufactured by HPF will now bear the "Holy Cow" symbol—a smiling bovine head with a halo and the words "We never use slaughterhouse by-products."

Last year, when the New York Times ran a story on "haute stoner cuisine"—suggesting that cannabis use by chefs is encouraging a trend for "chin-dripping, carbohydrate-heavy food"—we responded that, while we did not have the figures to back it up, there is probably a higher percentage of vegetarians and healthy eaters among pot-smokers than the general population. Now, our assumption appears to be vindicated by a new study. From the NY Daily News, Sept. 4:

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: