Laurie Wolf Is The Martha Stewart Of Edibles

Laurie Wolf  is a trained chef, acclaimed writer, and award-winning edible creator. She's changing how people cook with weed, and in 2017, The New Yorker described her as “The Martha Stewart of marijuana edibles.” It's pretty amazing to see how Laurie Wolf cooks with pot, as her craft gives the phrase "wake and bake" a whole new definition. 

There's never been a better time to indulge in Laurie Wolf marijuana edibles. As of February 2018, thirty states and the District of Columbia have laws that legalize marijuana either medically or recreationally. Of those, eight states plus DC have laws that legalize marijuana for recreational use. The pot market is flooded with different ways a person can ingest marijuana, and it can often be hard to tell which medicated products are legit.

This where professionals like Wolf enter the picture. She can help everyone, from the seasoned pothead to the newbie looking to experiment. Wolf is a trusted name in the industry, and has garnered a reputation for creating innovative, tasty recipes. More importantly, Wolf is super concerned about her clients' dosage, and goes to great lengths to make sure her edibles don't leave people paranoid and despondent. 

If you ever dream of having a cannabis dinner party, it's time to internalize a few facts about Laurie Wolf. Study hard, and your guests will be undoubtedly pleased, to say the least. 


  • Laurie Wolf Is A Trusted Voice In Cannabis Consumption

     

    With increasingly more states legalizing marijuana for medical use, Market research firm Arcview Group estimates that the legal weed biz in the United States and Canada will grow by $20 billion by 2020. The cannabis hype means that more people will be interested in trying weed for the first time, or will consider giving the devil's lettuce another try after years of abstinence. 

    It's for this reason that knowlegable experts like Wolf are so valuable. Wolf is seen as a reliable guide for newbies who may be intimidated by all the different manifestations of weed products. In today's consumerist world, would-be stoners have their choice of medicated frozen pizza, toothpaste, water, and a variety of other products that once seemed totally unrelated to marijuana. It's easy to stop after a few hits of a joint, but what's the correct dosage for a CBD-infused bath bomb?

    Wolf serves as a beacon of reliable information that helps people with everything from cooking with pot to figuring out the correct dosage based on their body mass. Ricardo Baca, who is the founding editor of The Cannabist, said that Wolf, "represents a voice in the food-and-cannabis space that can be trusted."

  • Medical Marijuana Has Helped Wolf Control Her Seizures

     

    Shortly after Wolf gave birth to her first child in the early '80s, she started to feel dizzy while out shopping, then suddenly passed out. Doctors told Wolf that she had experienced a seizure, and prescribed her Tegretol, an anti-convulsant medicine for epilepsy. Unfortunately, the drug's side-effects quickly became a major issue for Wolf (they can include dizziness, vomiting, and loss of balance). When the food writer wanted to get pregnant with a second child, she stopped taking the medicine, which caused her to suffer up to eight seizures a week.

    In 2007, the Wolf family moved to Oregon, where medical marijuana has been legal since 1998. Once there, Laurie had a fortuitous encounter with a doctor who advised that she get off of Tegretol, as he considered it to be poison for the human body.

    The doctor wrote Wolf a prescription for medical cannabis, and it unarguably changed her life for the better. The marijuana helped to control her seizures, and she didn't have to deal with the nasty side effects of Tegretol. "I don’t know if I can say I’m cured, but my symptoms are completely managed,” Wolf said.

  • Wolf Is The Author Of Several Cookbooks

    Wolf is the has authored and co-authored a bunch of different cookbooks. A few of her most popular books include: The Medical Marijuana Dispensary: Understanding, Medicating and Cooking with Cannabis, Cooking with Cannabis: Delicious Recipes for Edibles and Everyday Favorites, Herb: Mastering the Art of Cooking with Cannabis, and Marijuana Edibles: 40 Easy & Delicious Cannabis-Infused Desserts.

    All of her cookbooks detail how an interested cannabis chef can cook with marijuana. In addition, Wolf is a regular contributor for The Cannabist, High Times, Oregon Leaf, and Cannabis Now.

     

  • Wolf Is A Trained Chef

     

    After Wolf graduated from college, she worked in catering before becoming a student at the Culinary Institute of America. After that, she paid her dues working in various restaurants in New York City, then became a food stylist. Eventually, Wolf started writing recipes for magazines.

  • How Wolf Makes Cannabutter

    Cannabutter is one of the easiest ways to infuse your cooking with weed. Once you have infused your butter with cannabis, you can apply the concoction to any recipe that requires butter (or just put it on bread). It can be added to a baked potato, used on pancakes in the morning, and can even spice up some sauteed vegetables like broccoli or mushrooms. Wolf does warn users that the stronger the weed, the stronger the butter, so be wary of the dosage. 

    Here is Wolf's seven step cannabutter recipe:

    "Step 1

    To make marijuana-infused butter like a pro, heat should be applied to the cannabis first to fully activate the THC, a process known as decarboxylation. To decarb your cannabis, heat oven to 240 degrees. Place the plant material in a single layer on a baking sheet with sides. Bake for 40 minutes, turning the sheet a couple of times to ensure even heating. The cannabis will become dry and crumbly. Now you are ready to add it to your butter or oil.

    Step 2

    In a medium saucepan bring a quart of water to a boil on the stove. You can vary the amounts, just be sure that the marijuana is always floating about 1 1/2 – 2 inches from the bottom of the pan. When the water is boiling place the butter in the pan and allow it to melt completely. My recipe uses 4 sticks of butter to every ounce of marijuana, so if you’re using a half ounce of weed that’s about 2 sticks of butter.

    Step 3

    Once the butter has melted you can add the marijuana. Once the weed is added the heat should be turned down, very low, to barely a simmer. I usually let the weed cook for around three hours. You can tell it’s done when the top of the mix turns from really watery to glossy and thick.

    Step 4

    While the butter is cooking set up the bowl to hold the finished product. I like to use a heatproof bowl, and some people use a plastic food container. Place a double layer of cheesecloth over the top, and secure it with elastic, string or tape.

    Step 5

    Strain the marijuana butter over the bowl, carefully trying not to spill. When the saucepan is empty, undo the twine, pick up the cheesecloth from all four sides and squeeze out all of the remaining butter.

    Step 6

    Allow the cannabutter to cool for about an hour. Place in the fridge until the butter has risen to the top layer and is solid. The THC and other properties have attached to the butter, and you are just about there.

    Step 7

    Run a knife around the edge and lift the butter off. Place upside down on your work surface and scrape off any of the cooking water. Your weed butter is ready to roll. Enjoy!"

  • When It Comes To Cannabis Consumption, Wolf Advises That "Less Is More"

     

    Edibles require around an hour to take effect, so it's easy to overmedicate without meaning to. In order to avoid unnecessary freakouts, Wolf recommends that users take a cautious approach when experimenting with medicated products. "Our philosophy is ‘less is more... Figure out the littlest bit of cannabis that will get you to a good place and start with that.”