The New York Times is to be commended for publishing "Marijuana Fuels a New Kitchen Culture" in the Wednesday, May 18 Food Section. The article discusses what it terms "haute stoner cuisine," a sort of comfort food made with quality ingredients by serious (if not infrequently stoned) chefs for the stoner set, but it does so with no implicit or explicit moralistic judgement (beyond noting that "To be sure, substance abuse and addiction are concerns in the restaurant industry ...").
In fact, the article treats marijuana and those who enjoy it with the same respect we afford wine and wine connoisseurs or sports and sports enthusiasts. Which is to say, as an acceptable part of our culture. How refreshing! Not only that but real chefs and food entrepreneurs come forth and say things like this, from Roy Choi of the Kogi Korean taco trucks in LA:
“It’s good music, maybe a little weed and really good times and great food that makes you feel good.” Hard to argue with that.
Indeed, it seems like a great cultural shift that such a thing could be discussed with any seriousness.
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