¶ Culinary Cannabis and Cannabis Beverages
Hello friends , whether it's sunny where you are or not , your day is about to get brighter . As I welcome Jamie Evans , the herb psalm to Bite Me . Welcome to Bite Me , the show about edibles where I help you take control of your high life . I'm your host and certified Gange Marge , and I love helping cooks make safe and effective edibles at home .
I'm so glad you're here and thank you for joining me today . And greetings , friends . Welcome back to another fantastic episode of Bite Me . If you're just tuning in for the first time , you're in for a real treat . I have Jamie Evans with us today and if you've been listening for a while , I hope you learned something new from this episode .
Jamie is a wealth of knowledge . We touch on so many different subjects in this particular episode , including Jamie's current favorite wine and cultivar pairings , books that she's written , some tips and tricks to combining alcohol and cannabis , advice for making your drinks at home , and a whole lot more .
Now , before we get into today's episode , I just want to read out a couple of fan mails that I got last week , a couple from Rochester , new York , the first one being you're the best , and I never tire of getting messages like that , so feel free to send any time the spirit moves you . And time for chocolate cake .
It's the breakfast of champions , also from Rochester , new York I think I know who those are from . Always appreciate your messages and if you feel like you would like to send a message , just find the send a fan mail tab in the podcasting platform that you're using . You'll see it right at the top before the show notes and you can just tap on that .
It'll open up your text messages so that you can send me a message . And , of course , be sure to leave in the do not remove message , because that tells my podcast host which podcast to send that message to . Now the question of the week what did you learn from this episode with Jamie ? I would love to hear what your favorite takeaways were .
And now , without further ado , please enjoy this fun conversation with Jamie Evans . All right , and here we are . I am very excited to be joined today by Jamie Evans and we're going to get into a whole lot more about what you do and your role in the cannabis industry .
But to get started , could you take a minute and give the listeners of Bite Me a personal introduction , and maybe also start with your favorite wine and cannabis cultivar ?
Yeah , absolutely Well , hello everyone . My name is Jamie Evans . I'm also known as the Herb Psalm , so if you haven't heard of what I do , I have a cannabis blog that's focused on the culinary side to cannabis , and then I also do wine and weed experiences out here in California and my new specialty is cannabis drinks .
So I've been really focused on everything from edibles to drinkables and really diving into how to cook with cannabis and use it as an ingredient . Well , my favorite cannabis and wine pairing probably at the moment . I was thinking about this question when you asked this , Marge , and I . Actually it was a wonderful pairing .
I was actually in Anderson Valley up in Mendocino County . This was a few months ago and I had done this amazing pairing with Bohemian Chemist . So they are a grower up in Mendocino and a Longmeadow Ranch , and so one of the pairings that we had done , we did the Longmeadow Ranch rosé and then paired that with Bohemian Chemist strawberry milkshake .
It was the strain that had these like beautiful strawberry notes but almost this like creamy , this creamy side of the strain which tasted so great with rosé . So I would say I'm kind of thinking about spring right now . It's still kind of winter here in California . But yeah , I'm trying to get my pal into the spring mode . So that's what I would say .
That's totally understandable . I know it's not always a fair question either , because people will ask me a favorite of something and it really depends on my mood and where I am in life at that point in time .
Absolutely yes , and last week it was so rainy and cold and this week there's just been sunshine and flowers blooming .
So I'm definitely thinking about those rosé and strawberry milkshake Right Now . I am too . That sounds lovely , but now you started out in the wine industry and you've made yourself a name for yourself as a sommelier and , considering your success , there were people surprised when you made the switch into culinary cannabis .
Yes , so this was back in 2017 when I decided to launch my blog and I had spent over a decade working in the wine industry , and so when I crossed over to cannabis , I was very kind of nervous about what my wine colleagues would think or what they would say , and it was actually when I crossed over . People thought it was so interesting .
And this was kind of the time here in California , there was like the Wine and Weed Symposium that had just started , I think in 2018 , which was shortly after that I launched my blog and I think there was this growing curiosity just in general , especially where I live .
I live in the San Francisco Bay Area , so we're very close to the Emerald Triangle , we're close to Napa , so I think , and Sonoma , of course . So all of these things are intersecting anyways , but I was nervous at first , but I was just very surprised at the encouragement and the support that I actually got .
And now , with cannabis beverages that are really becoming mainstream we're seeing a lot of crossover from the beverage industry folks coming into cannabis now .
So it's been that makes a lot of sense . Like you said , you're in the vicinity of so many beautiful wine countries and weed countries . I mean that totally makes sense . It's nice to hear that people were encouraging of that , and what drew you to cannabis , and culinary cannabis specifically ?
Yeah , so living here in the San Francisco Bay Area , of course , like we have culinary everything it's always been everything that we do here in the Bay Area is very farm to table , and so in 2017 , I was actually following the cannabis industry for a while , but I just noticed there was this kind of growing group of cannabis chefs that were in San Francisco and
I just thought it was so fascinating , and so I started going to different networking events different like underground dinners that were going on and I just really fell in love with the culinary side and thinking about cannabis as an ingredient and how we can use it to really enhance a meal .
So , starting in 2018 , I started hosting my own events called Thursday Infused . I partnered with all the cannabis chefs that I was meeting during that time and then we were doing these coursed menus that were infused and then , coming from the wine industry , I'd pair wines with the meals as well .
So it was like this very elevated cannabis experience , but kind of like bringing back like my wine knowledge and tying that within cannabis , but really teaching people how to approach infused food safely and responsibly in this very elevated way .
So I did those events all the way up till COVID , and so it was such a great experience and , yeah , I've just worked as a lot of cool cannabis chefs , so I feel like they've taught me a lot about working with cannabis in the kitchen and it's yeah , it's definitely kind of led me to where I am today .
That's lovely , and it must be so nice to be in a place where there are so many cannabis chefs that can be sort of out there , like even in Canada . I find that a lot of those infused dinners are still sort of happening underground because they're kind of in this legal gray area .
Diffused dinners are still sort of happening underground because they're kind of in this legal gray area .
Oh yeah , they're still in the gray area here , but I definitely think once cannabis went recreationally legal , I feel like the cannabis chef did come out to be more prominent . Yeah , and especially like in Los Angeles and San Francisco . There's just a lot of things that are going on .
Lots of opportunities .
Yeah so you just came out with a book not that long ago that you co-authored with Heijin Chun and you wrote , but you also wrote the Ultimate Guide to CBD and Camus Drinks , secrets to Crafting CBD and THC Beverages at Home , both of which I own , both of which are fantastic books , and this suggests that you're eager to support the home cook experimenting at home
. What do you find unique about CBD in particular , and beverages for the home chef ?
Yeah , so I think with CBD , it's just such a great place to start . If you're a beginner and I think , like , as you're starting to cook , there's a lot more room . You have to experiment with just CBD , because , of course , with THC , you have to experiment with just CBD because , of course , with THC , you have the risk of getting a little too high .
So I think CBD was a really great place to start . And , yeah , so that was my first book and the ultimate guide to CBD was really a lifestyle book . So not only did it have like a cooking chapter , but it had a self-care chapter where you learn how to make your own facial lotions and hand creams and so on .
But also there was a pet treat , like a pet chapter where you could learn how to make CBD pet treats . So this is always like I think , like out of all my books like if you're brand new to cannabis and you're curious about it , the Ultimate Guide to CBD is a perfect option for you to read .
And then my second book Cannabis Drinks Secrets to Crafting CBD and THC Beverages at Home it's always a mouthful to say so . That came out shortly afterwards and this was a book that I pitched to my publisher because I feel like cannabis drinks were really becoming a focus and I think the way we can use cannabis to really enhance mixology is super interesting .
And after writing that book I just really wanted to like dive deep into cannabis beverages . So that kind of like ignited my passion and my creativity in that space . But that book really teaches you how to make all different types of beverages , so smoothies , cocktails , mocktails , juices , you name it .
And whether you want to use CBD or THC , there's different approaches on how you could work with both .
So , yes , I love that and I do think I've made plenty of drinks from that book as well and I've made a lot of the like home , diy , like body care products , because I've been doing that for a long time and I love the ones that you have in your book . So I highly recommend them .
But beverages are also so interesting because I feel like people are talking about them a lot and I don't know if they're still like a big . They have a big market share yet in dispensaries . But I think that's , I think that's changing .
It's changing slowly , it's it's still a pretty small category , but I mean , after like even starting my blog since 2017 , there's been so many new beverages that have come out Cannabis infused wine products , cannabis infused seltzers and these are all commercially made products that you can find a delivery service or your local dispensary .
But I think the beauty in creating your own beverages and doing your own infusion so making an infused simple syrup , infused bitters there's a lot of creative ways that you can enhance your own beverages and many people don't think about that right away . So once they learn how to create these pantry items , you can really infuse any beverage .
Yes , I love that because I'm a big fan of the DIY and having a little control over what you're consuming as well , because that is a big factor .
Oh , absolutely yeah .
Yeah , so you're someone who loves wine and you love cannabis , and I've spoken to a lot of chefs who would normally not recommend combining the two , but of course a lot of us still do it anyway , myself included . What advice would you give to someone who wants to combine their cannabis and their alcohol ?
Yeah . So number one , it's all about moderation . So start low , go slow , like we say in the cannabis space anyhow . But I would say if you're thinking about pairing the two , definitely do so in moderation
¶ Exploring Wine and Cannabis Pairing
. But also , I love to think about if you're pairing the two together . I love to compare or contrast , like those wine and cannabis flavors , to find the perfect matches . So really think about the wine and cannabis , like a sommelier would think about pairing wine with the food and like find those similarities and those common nuances to pair together .
And there is so many great ways to do this .
Like I mentioned earlier in the podcast , I was up in Anderson Valley and had led people through this experience and a lot of people had never paired wine and cannabis before and it was so cool because we actually had wine sourced from Anderson Valley , cannabis sourced from Anderson Valley and the farms were about a mile apart from each other .
So there's actually these very cool regional expressions that you could find in both the wine and cannabis and then , as you're pairing the two together , you could actually pick out kind of those similarities , which was it was a really cool thing to do , especially with people who had never been to Anderson Valley or who had never actually paired wine and cannabis
together .
So you're really sort of focusing on the terroir of both cannabis and the wine , which is really cool . I love that , cause I know there's a big movement I don't know if it's big , but a movement in California to sort of recognize the terroir for a lot of the cannabis farms that are out there . Yeah , yeah , yeah .
So I think that's super interesting because it makes sense to me that where it's grown is going to dictate how it expresses itself . Now , when you're doing these experiences , do they ? Are people like vaporizing the cannabis , are they ? How are they consuming the cannabis with the wine ?
So my favorite way is definitely doing a dry flower vaporizer , because you're really tasting those terpenes and then pairing that to the wine , Because I think anytime you're combusting or lighting something you're getting that kind of smoke taint on your palate . So it's a little hard to distinguish the pairing . But yeah , a dry flower vaporizer does an incredible job .
And then , yeah , I've done it with like vapes , but I have done it with just like a pipe and flower too . So it really depends on the experience , but I think the best kind of flavor really comes from that dry flower vaporizer .
Right , and I personally love a dry flower vaporizer as well .
I love the terpenes .
Yeah , I know , the first time I tried a dry herb vape , it was mind-blowing because I was like this is what people are talking about , because I'd heard so many people say , oh , it tastes like marshmallows or strawberries or whatever the case was , and I never could really pick that out until I tried a dry herb vape and then that was sort of a game changer
for me .
So yeah , if you want to experience the turps . Oh , yeah , for sure . And even if you're doing this experience at home and if you just have a joint , like before you actually light it up , there's something called the dry pole .
You actually put the joint in your mouth and you just kind of without lighting it , you just suck in and you can taste the terpenes before you actually light the pre-roll . So there's different ways that you can do it , but yeah , I think it's all about experience those aromas and flavors of both the wine and cannabis together .
Yes , and the dry pull is a very good piece of advice because a lot of people probably don't know that you can do that , but it's remarkable how much the flavor comes through , even on an unlit joint . So for sure , try it out . You might be surprised , but you're also obviously you're an expert in mixology .
Are there any important considerations for people who are wanting to make infused drinks at home , whether they're alcoholic or not ?
Of course . So I always say to use terpene inspired ingredients in your drinks and to not mask the flavor of cannabis but complement it .
So in all of my recipe books I always use terpene-rich ingredients , whether it's like lavender , mint , citrus and all of these things that really complement those cannabis notes and kind of play up all of those nuances that are together .
And I also love using like fresh squeezed juices over concentrates and then muddled berries , like any type of fresh ingredient that you can incorporate into your drink . It's going to taste so darn good .
And then making your own pantry items that are infused with cannabis we talked about this earlier but making your own cannabis-infused simple syrups , your own cannabis-infused simple syrups , your own cannabis-infused bitters and the best thing is , in all my books I actually recommend using cannabis flower .
You could also use concentrates to make some of these infusions , but I love making your own pantry item because you can actually pick your favorite cannabis strain to work with and then incorporate that into your recipe and , depending on what you're creating , you can also pick like a cannabis strain If you want , like strawberry or citrus or like those limonene notes .
You can pick a strain that really matches the recipes that you're making . So it gives you the power to really customize what you're creating .
Yes , and I'm a big fan of building your cannabis pantry , as you mentioned , because I think once you have some of those ingredients , then you want to make a drink . They're there ready for you , or ?
whatever it is that we're trying to infuse or bake or cook , absolutely yeah . So that includes , like , cannabis , infused butter , olive oil , coconut oil . If you look in my refrigerator , I have so many different types of infusions , and so it's really fun to have that , though , because then you can pretty much infuse anything you want at any time .
But , yeah , if you're doing that and you're leaving it in your main refrigerator , always be sure to label everything , and if you have children , make sure to put that far , far away where they can reach in a safe space .
Yes , and I'm glad you mentioned that . I always remind people to label things because I've heard stories of people who have inadvertently eaten something they didn't realize was infused . It hasn't happened in my house but not on my watch anyway , but I have heard that happening to people .
But I also like that you touched on complementing the flavor of the cannabis instead of masking it , Because I think traditionally a lot of people are like oh , I need to mask the taste and complementing it is such a fresh way of looking at it , I think , and sort of gives you a little more wiggle room with what you're going to be ending up with .
I think the end product definitely turns out better and if you're using those ingredients , that kind of complement , all of those terpene flavors , it just works out incredibly well .
Now . Are there any necessary tools that the home mixologist might benefit from having ?
Definitely a shaker tin . I use that all the time and when you're using a shaker tin , like if you're using like citrus drinks , it like really wakens up the citrus . So I use the shaker tin all the time and it's also a great way to kind of integrate , um , your cannabinoids into your drinks .
You're really emulsifying it very , very well , so you're not separating anything apart . Um , a muddler is something that I use very often .
So if you're doing like an infused mojito , um , or anything where you're muddling berries , uh , that's something that you should have on hand A fine mush strainer , a Hawthorne strainer , so you're straining out the solids from your liquids .
And then I would say , when you're doing infusions , I always have , like cheesecloth on hand , a candy thermometer to really keep an eye on temperatures . Because anytime you're cooking with cannabis , you want to be sure that you're , you know , cooking as low heat as possible so you can really preserve those cannabinoids and terpenes .
Yeah , keep it , keeping keeping an eye on temperatures incredibly important .
Yeah , I just picked up a shaker tin recently . Actually , it's about time . I think that'll change the game a little bit too . So yeah , now you're high times , let's get , let's get baked explores , non-traditional edibles . There it is . I have my coffee right here as well . I asked for it for Christmas and I asked so it's a beautiful book , I think .
Yeah , we worked with Ava Kalenko , who is the photographer , and she just really brought our recipes for brownies or cookies , but it was a focus on sophisticated sweets , savory options and Asian inspired cannabis cooking .
So what focus ? What drove you to focus on these specific themes in the book instead of the more traditional stuff that we're more accustomed to ?
Yeah . So I think when we were thinking about like the theme for the book , we really wanted to do something different and out of the box . And my co-author , chef Haijin Chun she is absolutely amazing .
She actually does a lot of Korean fusion food , so we really wanted to lean in into her specialty and so a lot of our recipes in the book they do play off , like the Asian Korean cuisine flavors and even in some of my recipes for the drinks I made a kimchi Bloody Mary , which is probably one of my favorite Bloody Marys I've ever made , but also like a
shiso mojito and really using these ingredients to do something different and I think , like as we're becoming in this modern world of cooking , you know , I think we love using different types of ingredients rather than just your typical brownie . So we really wanted to do something out of the box . So I hope people are enjoying what we've created .
I don't see how they can't , and the one that I have my particular eye on I've already infused the tequila is the Serrano pineapple margarita , so I'm super excited .
That was also my other favorite ?
Yeah , the only thing I haven't managed to get yet and I just haven't looked for it really hard is the chili lime salt . So as soon as I have that , I will be crafting it . So I'm looking forward to that . But your collaboration with Hyejin Chun is really intriguing . Can you talk about the partnership and how it influenced the content ?
Absolutely so . When I was doing my Thursday-infused events , we had partnered on an event I think this was back in 2018 . So we were always very big fans of each other's work and it was almost full circle that we'd be able to work on this book together .
So when High Times reached out , it was the perfect opportunity for us to collaborate but also work with High Times , which is one of the most influential cannabis publications in the world , to really create something that's different and so colorful and flavorful .
So I think , like throughout this process , we've become I mean , we've been good friends before this , but now we're like just like soul sisters , and this has been such a cool project . We're so proud of our book baby .
So yeah , no , I appreciate that and I love hearing that your soul sisters and you made a real connection crew working on this book , because I've heard from numerous authors of all kinds that writing a book it's super challenging . There's a lot of challenges involved with getting a book out to publish , so congratulations .
Yeah , and this day and age of publishing publishers want your book very , very quickly , so we had to work very efficiently and , yeah , I mean we met all the deadlines and were able to get it done . But , yeah , we worked incredibly well together . And then also , I mentioned Ava and her photography team .
It was really a dream working with them and seeing them in action during the photo shoot , and we had a food stylist there as well , so it was so cool to see just how these recipes came to life from the book are worth it alone because they are beautiful .
It's like a coffee table book .
It is . Yeah , it's stunning and very eye-catching , I think , the cover . If it's on a bookshelf , you're going to be drawn to it right away and to get this shot alone , this took multiple takes , but yeah , this is my co-author's hand , but it turned out so well , that's lovely , yeah .
Now , clearly , cannabis-infused edibles have come a long way in terms of flavor and sophistication , as you can see from your book , and I think that a lot of people , if they've been doing edibles for a while , are looking for something besides the traditional brownie and cookie .
Not that they don't have their place , but have you observed any exciting trends in the edibles world recently ?
I have . I think we're really moving towards like there's so many sweet edibles out there and that's kind of where the edible space started . But I get really excited when we're going to like the savory world .
I personally love savory things very much , so when I see like a cannabis infused sriracha or cannabis infused like rosemary crackers , like I just think that's so cool and we're starting to see a lot more savory products come out .
And then in our cookbook alone , too , we wanted to have a savory chapter and really focus on things that aren't necessarily your candies or your like your brownies and cookies and such . So , yeah , I think the savory category is something to keep an eye on .
And I think that that also suggests that the home cook or the consumer is starting to get a little more sophisticated as well , because also health conscious , because a lot of people don't necessarily want to ingest their cannabis through a sugar laden cookie , as much as I have a sweet tooth and enjoy them .
That's one of the reasons I infuse my baked goods is so I don't eat too many . I mean , a lot of the times you want to branch out beyond that and I think people are looking for that , so I think you're onto something with that .
¶ Culinary Cannabis and Community Building
Now for me , 2024 , I've declared for myself the year of community and that's influenced by many things , but one of those big influences is cannabis , and can you talk about how you personally find or foster community through cannabis ?
Yeah , absolutely so .
When I started my blog and just focusing on culinary cannabis in general , I think cannabis brings people together and then when you have these dinner experiences , you're actually breaking bread with people , you're enjoying cannabis together and building that community , and it's been so fun to see how people you know they come as strangers to these events but they walk
away as best friends . So , to like witness this firsthand is so magical , and I think this is what really has drawn me into culinary cannabis and providing , you know , those dinners or bringing people together with infused drinks and having , like culinary cannabis really be the epicenter of that .
Yeah , that's beautiful because you are facilitating these connections when you host these types of events , and it's really beautiful to see that and it absolutely warm and fuzzy feelings . Yeah for sure . Yeah , now there's still a lot of stigma around cannabis , though I don't know if you feel it as much in California as you might as I might in Canada .
Although it is legal here , there's still lots of stigma around it . It is gradually changing , but it still exists . How do you navigate the challenges of destigmatization of cannabis in your work ?
I think the number one thing is education . So , no matter if I'm at an event or speaking engagement or a podcast , it's all about educating people about cannabis and really breaking those stigmas . And so with our cookbook , we try to put as much information in there as possible and make it very approachable for beginners and experts alike .
But I think it all comes down to education and , you know , answering questions , providing facts and helping people kind of guide them through the cannabis world , because it can be very intimidating , especially if you're new to cannabis .
I mean , there's so many different types of products , there's so many different types of applications , and so sometimes it's really hard to even know where to start . But yeah , I think education is the number one thing to really help people change their mind .
Yes , I totally agree because you are right . It is very intimidating . I don't know how some people even step into a dispensary , make decisions when they've never used cannabis before . But people do and thankfully there's lots of great bud tenders out there that will help them . But it is . It's overwhelming when you know .
Back in the day it was like you bought a bag of weed from some guy or girl and you just smoked what you got and that was about it for options . But thankfully things have changed in that regard too .
Oh , yes , yes .
Now , your books and your expertise emphasize the importance of responsible cannabis consumption . What are some of the key messages that you hope that the readers will take away from your books and from your high times ? Let's Get Baked .
Oh yeah . So I think key messages is we want to make this very approachable . We want people to cook with cannabis and so we tried to make it , like I said earlier , very approachable for beginners .
So there's everything from how to decarboxylate cannabis , how to make your infusions , and literally providing step-by-step instructions to make it very easy and also just give general knowledge about how to dose your edibles , how to approach edibles safely and responsibly and you know how to have this wonderful experience when you're cooking with cannabis .
Because I think , well , for the most part , some people have had this mystery brownie experience and they're very scared to dive back into the edible scene . So as much education as we can provide to give them that wonderful edible experience , that's what we were hoping to accomplish .
Yes , and I think you do that very well , and because I have a lot of people sometimes when they start out thinking about edibles and they are really intimidated by that . They're like the D-carb , what's that ? And I have to infuse it and do all these things , and I've had the mystery brownie experience myself .
And I have to infuse it and do all these things , and I've had the mystery brownie experience myself Me too , and I think most people who've been involved in edible cannabis at any point have . But it's a healthy fear , it is .
That's not funny , and even when I was hosting my Thursday Infuse events , I would have people come and they're like , oh my gosh , I'm so scared to have infused cuisine . I had this terrible experience and it was so great working with the cannabis chefs at these events , because they could precisely dose the meal at whatever dosage the person was comfortable with .
So whether they wanted 2.5 milligrams throughout the entire meal or five milligrams , the chefs could actually really be precise and give them that comfortable experience . Which I think is so key when you're working with edibles is to have as close of an estimate as possible so you're not getting over-served or you're not feeling uncomfortable as you're eating .
Yeah , because that's the last thing you want when people are at a social occasion too to be like they've over-consumed , right exactly .
So I think providing that that comfortable space is important .
Yes , and I found to now that I've talked to quite a few people about edibles through this show and just outside of .
Of Bite Me is that far more people , I think we're starting to realize now that far more people have a lower tolerance than we probably imagined before , now that we have way more precise ways of figuring out tolerance and testing and all that kind of thing . I hear it over and over and over again .
It's like , yeah , my tolerance is like five milligrams or 10 milligrams , and you know it used to be . I know people with huge tolerances , but I think far more people have smaller tolerances .
So it's yeah , and I think like the best way to learn your tolerance too is , of course , to experiment . And I think like the best way to learn your tolerance too is , of course , to experiment .
But now there's a lot of incredible products that have different ratios that you can try out and kind of gauge , like your level CBD , you want , level THC , and kind of find your perfect ratio .
So we're very lucky in this modern day and age of cannabis where we can actually experiment and find that perfect level Right , which all the products that we have access to nowadays will help you do that .
Yes , and it's really nice too in a lot of respects if you're in a place where cannabis is legal because you can go to a dispensary and if you've never done edibles before , you can go buy a one milligram edible and try that out and start from there . And sometimes people are like , oh , that seems so low .
But I've met people where one milligram is like their sweet spot . So if you gave them a five milligram edible they would be having a bad time , and I don't want to be responsible for anybody having that bad time . So because I love edibles and I think I know it's not for everybody .
but yeah , if you have like a five milligram edible , especially if it's a chocolate and you're kind of new to the experience , you could actually cut . Like if you try to cut it into quarters and start there and kind of work your way up , that's a great way to do it .
Gummies are a little bit more tricky , depending on what the gummy is like yeah , but yeah , I always like , we always say start low , go slow until you find your specific level .
That's the adage , and if people follow that , they're usually okay , so yeah , yeah , exactly now .
That's the other key thing .
Yeah , yes and that's why those memes are out there , when all those memes you see are like , oh , these edibles ain't shit , and the next thing you know someone's taking another one . And then they're like I've made a horrible mistake . I mean , we've seen all those memes and they're there . They circulate because people have done that .
So , yes , if you've eaten one and you don't feel anything , maybe wait a long while . Now , if you had to choose a favorite recipe from the book , which one would it be , and why would you choose that particular one ?
one would it be , and why would you choose that particular one ? I would say , I mean , I think this bloody mary recipe is out of this world's crazy if we called it the dankest over-the-top kimchi , bloody mary and , as you can see , the garnishes yeah , that's incredible over the top there's a mini cheeseburger that we included .
That really is like a full meal , but I personally I love Bloody Mary's um . I love spicy cocktails , savory cocktails , um , but to use like kimchi as the base , I thought was really fun . And um , yeah , I think it's absolutely delicious .
And then also um for food , one of Hajin's um , one of my favorite Hajin recipes , oh yeah , and I also love the pineapple margarita , as you mentioned .
Yes , I know I'm so excited to try that one .
That one was delicious . So one of my favorite of Haygen's I'm trying to find the page she made this gochujang crab pot pie . It is absolutely delicious . Oh , here it is . Here's a picture of it . So this pot pie , wow , if you like gochujang and you like pet pies , this is absolutely scrumptious . It's a little bit more challenging to make , but highly recommend .
The first time I tried it it was just out of this world delicious . And then also the kimchi . The cheese dip is really good too .
Yeah , those both sound really good and I just the kimchi , the cheese dip is really good too . Yeah , those both sound really good and I just happened to pick up some goju jang , like a couple weeks ago , so I have a good supply .
So when I have a little more time because I'm sure making a pie a crab pie , like you said is a little more time consuming , but sometimes it's nice to do a project when you have a little extra time in the kitchen- it's incredibly decadent as well , yeah . I love that . Okay , that's next on the list .
Then Now , what would surprise people about you , jamie ?
What would surprise people about me . So most people don't know that I'm an avid skier . I actually grew up in Lake Tahoe area in the mountains and I've been skiing since I was two years old , so I love being out in the mountain . It's probably my favorite sport is skiing , so that's probably where you'll find me most in the wintertime .
Okay , this winter it's a little abnormal . We're going to Colombia actually starting tomorrow . Oh wow , it took a large chunk of our wintertime , but usually I'm on the mountain .
Right , that's beautiful . As a Canadian , I don't ski . So now , can you give me any kind of sneak peeks into any upcoming projects that you have ?
Oh , yes , I have a very exciting project coming up , so in July I actually have another book coming out . Okay , it'll be my fourth book . It is focused all on drinks again , and so I should be doing my book cover reveal in the next couple of weeks , so stay tuned . So this will be coming out in July 2024 .
Well , that's super exciting . I will definitely keep my eye open for that . And where can people find out or see this book reveal or cover reveal and that kind of thing ? Where can people find you ?
Absolutely so . If you're on Instagram , you can find me at the Herb Psalm . My website is theherbsaumcom , so pretty much anywhere is the Herb Psalm . You can find more information about me and then all of my books . You can find more information on my website , but they're also available through Amazon , Barnes and Noble .
Hopefully your favorite bookstore carries them too . And yeah , I hope everyone enjoys my books and learning more about culinary cannabis .
Now , and are you still running your wine and weed experiences as well ?
Yeah , so the last one I had done was in November , and so I will be partnering again with a wonderful travel company called Canescape on 420 weekend .
So we're going to be doing a really cool experience up in Mendocino , and yeah , so usually during these experiences I'll do the wine and weed pairing , educate guests on how to do this , and then I think with that experience it'll be an overnight camp out and then we'll have dinner as well . So it should be a lovely weekend .
And I'm assuming you would share all this stuff on your social media and on your website . Oh , yeah , yes .
You'll definitely find when we start posting about it . You'll definitely find more information .
Yeah , beautiful . Well , I just want to say thank you so much for spending some time with me today , jamie . I really appreciate it . I'll be watching for your books your new book and everything else that you're up to , because you really are contributing some beautiful stuff into the cannabis space and the wine space as well .
Wonderful . It was such an honor to be on your show and I hope your listeners enjoyed our chat and I look forward to staying in touch and chatting more about culinary cannabis and cannabis drinks and all the fun things .
Perfect . I'm looking forward to it . That episode has been a long time coming and I can't remember when I first bought one of Jamie's books . I have all of them now and I will definitely be picking up her new book that's coming out later this year but I really was drawn to the work that she was doing and straddling the two wine and cannabis worlds .
She was one of those guests that I really wanted to have on my show , so this has been a really special episode for me and I was not disappointed . Jamie is bright and fun and so knowledgeable about both wine and cannabis , and I highly recommend that you check out her website , find her books , pick them up , do some experimentation . You won't be disappointed
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Stay high .