There is a wealth of sheer depravity buried deep inside the guts of the dedicated boozehound that contributes largely to our debauched society. All one has to do is step inside the halls of Alcoholics Anonymous on any given day to hear rounds of checkered tales about how a lust for liquor has dragged these lost souls of a sudsy nation down a grave rabbit hole of raw dog promiscuity, legal complications and countless nights locked inside a foul-mouthed love affair with a toilet bowl. Indeed the grips of alcoholism is often a schizophrenic beast with puke breath just trying to make it past another vicious hangover to one more happy hour. But there is a point of no return—a rotten, stinkhole of a place, where the true bruisers of the bottle gather before the bitters end. This hellish scene, we are beyond sad to report, is apparently at Kentucky Fried Chicken, the birthplace of gravy cocktails.
If you’ve ever traveled around the United States, you’d notice how the unique culture of each region is undeniable. With New Jersey thought to be among the next states to legalize recreational cannabis, it’s worth pointing out that due to the diverse makeup of each of the Garden State’s towns and cities, legalization is not a one-size-fits-all situation.
INDUSTRY EXPERTS & INFLUENCERS SHARE THOUGHTS ON THE END OF CANNABIS PROHIBITION IN CALIFORNIA
It’s an honor to appear in Zoe Wilder‘s list of her published works.
From being born in virtually subtropical Johannesburg, South Africa, Steve Stern spent his formative years in the temperate climate of Israel and then suddenly uprooted to sub-freezing Wisconsin just after the Yom Kippur War. After that, he landed a suburban life in Great Neck, New York. His NYC inflection is a dead giveaway of where Steven Stern is from, and it guides his direction in life, that entrepreneurial spark that comes from being from New York.
Of all the books that I’ve reviewed this year, my favorite so far is the new book written by my friend Cheri Sicard, named: “The Easy Cannabis Cookbook” and easy it is! Reading this well laid-out book is not difficult, even for those of us with ‘older-eyes’…remarkable how a detail like this can bring so much pleasure- or the constant search for reading glasses! This book is not a hodge-podge of information, it is carefully constructed to bring simplicity into your life, should you choose to medicate yourself using edibles. I’m not a great expert on cooking with cannabis and this book makes it sensible to experiment with the luscious sounding recipes that would be right at home- even in a non-cannabis kitchen. Recipes like the Chicken Matzo Ball Soup resonate with my Jewish heritage and the Slow Cooker- Beef and Bean Chili begs for an icy day and snow down your back. The section on staples is easy to read and simple to reproduce, the breakfast section makes me pine for tomorrow morning and the snacks section throws a party that is less of a chore and definitely never a bore. You’ll be laughing your way into the couch- depending on the strain you choose, and these are never aimed at the collegian out for a loud buzz. The recipes are carefully and thoughtfully dosed. Less bang and more introspection, if you take my drift. It’s never good to be that person who overdoses on every edible because they took too much.
A touch of the cap to the Nova folks who have built a decarb device that makes for stress-free decarbs… Cheri does demystify the decarb process for those who are unable to spend money on technology over simplicity in the toaster oven…
A unique and ‘highly’ helpful section on measurements brings the modern mathematic age into the age of the hard to pin down, possibly absent-minded cook, especially when the cook is under the subtle haze of some fine Kush? Keep your wits about you because this is a very delicious combination of enchanting recipes and pertinent intelligence. It’s up to you really, the recipes are really that good- even if you aren’t a chef- there is something for you here. And for those who think that cookbooks should never be cooked from, this book tests! The recipes don’t just read well, they act well too! Photography is inviting and even the electronic copy that I received has that ‘new book smell’… Well, not really but it is a delicious way to end one year and begin another with this quality package of user-friendly recipes.
Not the same old recipe book for brownies, either- with lip-smacking descriptions like: Red Velvet Cupcakes with Cream Cheese Frosting (my favorite) or the individual Lemon Berry Trifles. I can’t resist a classic English Trifle. A lovely thing of rare beauty. A tangle of dreams and wishes that Cheri attains the kind of success that is rarely found in food-writing. This is not a stoner book, but an elevated book- a healthy adaptation of a 5000-year-old healing method. A wonderful book to page through and hopefully experiment with. To good taste!
Jane West is a real person! A real mom and a real celebrity of her own hard work and never-ending, entrepreneurial efforts. Jane is effortless and cool, in a high-mountain, Colorado-Mountain Cool- kind of way- and she has Ultra-LUXURY with a uniquely feminine twist on her mind. This is an exalted place to be, in the tall seat at the front of the room, crowded by mere onlookers. Jane is at the top of the class with her gleaming line of chic and well designed cannabis smoking accessories. And she wants you to know she is different and therefore unique. There is a distinctively feminine approach to the Classic- one of the multitude of well-designed, non-antagonistic cannabis smoking experiences. This device is a true classic dug-out pipe- exceptionally modernized for the successful woman about town- who doesn’t want to shout when she medicates. The design of the ‘cigarette’ portion of the classic dug-out is sleek and finished with a tiny Jane West logo and flat matte finish. It does not shout, and smoking through the tiny chamber is cool and care-free. Jane West sent a Classic for review and the results couldn’t have been more wonderful. First of all, her packaging is eye-catching and crisp.
Warren “The Cocktail Whisperer” Bobrow has lived many lives. After graduating from Emerson College in ‘85, he worked in television as an editor at PBS in New York City. That position led him to TV and radio engineering in Maine at WNET-TV, but his heart just wasn’t in it. Unemployed and poor in Portland, before it was chic to live there, Bobrow took a job as a dishwasher and salad prep cook in a local restaurant, which ignited a passion for the culinary arts.