In this episode of Bong Appetit, host Abdullah Saeed heads to California’s central coast to learn how to make ice-water hash and whips up a batch of cannabis-infused savory-sweet Moroccan mahjoun from a 1,000-year-old Berber recipe. Starting out at the farm of Emerald Alchemy’s Billie Thibodeau, Abdullah goes elbow-deep in icy water to process 12 heady pounds of Granddaddy Purple trim into pure hash. Then, we’re off to the commercial kitchen of Deborah Schatan (Edible Complex) to make the mahjoun, which is loaded with a menagerie of nuts, fruits, spices—and, of course, hash.
You might also like
- March 16, 2018
- 19 views
The 70th anniversary of the 5th Pan African Congress, 1945 was commemorated in Manchester in a three-day conference from 16-18 Oct...
Akala presents proof modern Egyptians are not the ancient Egyptians
Every year in America over 11,000 babies die on the day that they’re born. Fault Lines travels to Cleveland, Ohio—America’s inf...
- March 13, 2018
- 257 views
What does the song “Gobind de Lal” by Diljit Dosanjh mean in English? Laggi soobe di kacheri, chaare paase khade vairi enemies a...