Thrillist - The Sous Vide Weed Chef Out To Decolonize Your Cookbook

"How Monica Lo of Sous Weed explores heritage and history, plus her recipe for Kabocha Squash Snickerdoodles.

The name of Monica Lo’s food blog isn’t just great wordplay. It’s the culinary cannabis creative’s origin story.Lo worked as an art director and designer for ten plus years, dabbling in food and photography in New York City before landing in San Francisco. Then in early 2015, a brutal herniated disc resulted in an immediate need for cannabis-based pain management—and thus an apartment-friendly form of cannabis. At the time, Lo was working as the creative director at a small sous vide startup, and as she brainstormed ways to medicate, her eyes wandered towards one of the sous vide machines sitting in her kitchen.'Sous vide refers to the process of placing your food in a bag or airtight jar and cooking it at a precise temperature in a pot of water,' explains Lo. 'Since the cannabis and oil are sealed in an airtight bag and placed underwater, there's no smell! It worked perfectly. There's also no need to babysit a hot stovetop. You can walk away without worrying about overcooking your cannabis.'

This easy method for infusing food with precision was exactly what Lo had been seeking, as she got more adventurous with her infusions, she documented her journey. Within the year, she organized her explorations in Asian ingredients, history, cooking, photography, and cannabis into a blog called Sous Weed. She crafted recipes from scratch, put a thoughtfully Asian spin on others, photographing everything herself, and sharing cannabis education along the way. ..."Read the full article by Lauren Yoshiko at Thrillist.