7 2 | t h e c l e v e r r o o t
Cannabis is on s way to becoming the next big thing in the culinary world—
it is, after all, technically an herb. These days, instead of being smoked out of a four-foot
bong, cannabis is as likely to be found as part of a personalized dinner or classy cocktail.
Earlier this year, a cannabis-focused seminar fit comfortably in the Arizona Cocktail
Week (AZCW) lineup of coffee conferences and meetings about Margaritas—further
proof that the herb is firmly finding its place in meals and beverages. With a mission of
exploring how cannabis can be incorporated into food and beverages, a panel of experts
took the floor: Rachel Burkons, Associate Publisher of The Clever Root; Dustin Johnson,
founder of the Arizona dispensary Monarch and cannabis product brand Huxton; Christie
Strong, Marketing Manager of edibles brand KIVA Confections; Holden Jagger, a chef and
cannabis expert from Altered Plates; and Abe Stevens, founder and Master Distiller of
Humboldt Distillery.
Smoke Smoke Smoke
BEYOND THE
AT ARIZONA COCKTAIL
WEEK, THE CLEVER
ROOT EXPLORES OUR
FAVORITE HERB'S
PLACE AT THE TABLE
AND IN THE GLASS
by Taylor Haynes
photos by Shelby Moore
The KIVA blackberry chocolate panna
cotta created by cannabis chef Holden
Jagger features a micro-dose of THC at
3.2 milligrams.
