I think there’s a huge misconception about cannabis and it's association with “stoner food” — which is essentially lots of junk. But there are lots of chefs out there cooking with cannabis that are doing it with such elegance, and that’s going to be a big part of elevating the tourism surrounding cannabis, too.
1. Tell us about your background and journey.
Sharing meals together was a huge part of my family upbringing, and making bolognese sauce with my mom is actually one of my first memories. But I really didn’t get into food in any serious or professional way until I was in college at UC Santa Cruz, where I worked on campus on food sustainability initiatives and also started working at Bonny Doon Vineyard.
While working in the tasting room, I became enamored with wine and wine making, and wanted to learn more about the process and eventually become a winemaker, so I worked a harvest through a program called WWOOFing in South Australia. Through that, I started writing about wine, food, and farming, and the rest is history.
2. What was the idea behind "Fork in the road" and what is it about?
Fork in the Road is my production company, where we do storytelling specifically tailored to the hospitality industry. I’ve created video campaigns for global tourism boards, hospitality groups, and restaurants on a commercial level, but I also produce branded content for my own channels.
When the pandemic hit, I really shifted the focus of the business to be on my podcast, also called Fork in the Road. It’s an amazing way to highlight tastemakers and entrepreneurs that are changing the way we eat, and the future of the food industry at a crossroads.
We talk about everything from growing edible gardens to mindful eating and regenerative farming, using the hospitality industry's leading voices as our guides.
3. What inspired you to choose this profession?
I’m so inspired by the creativity and connectivity of the food world. The best part of my job is being able to tell the stories of fascinating people in the food space who are changing not just the way we eat, but the future of our food systems and the world as a whole.
4. What is your take on the financial risks involved in food writing and producing ?
Look, this will never be a career where you’re going to become filthy rich. There are so many costs associated with production — insurance, labor, pre and post production, travel, promotion, you name it. But in the end if I end up with a great product that does great storytelling and inspires people, it’s worth it.
5. Enlighten our readers about the concept of cannabis tourism.
Cannabis tourism is something that’s been going on for years now in Amsterdam, but as states in the US and Canada continue to legalize, I think there’s going to be a huge market for folks looking to enjoy the cannabis lifestyle, particularly in California, which has some of the best products in the world.
There are also some super top notch cafes opening here, and I feel that cannabis tasting rooms could be something we see down the line, too. There’s also a huge market for cannabis tourism as it relates to medicine, and the same goes for psychedelics.
These are highly therapeutic, scientifically researched, natural products that are gaining more and more credibility in terms of efficacy both in the US and worldwide. Sadly the access due to government regulation doesn’t make these things widely available, and a lot of people who need it don’t have access will continue to be willing to travel for it.
6. What fascinates you about food and cannabis tourism?
I think there’s a huge misconception about cannabis and it's association with “stoner food” — which is essentially lots of junk. But there are lots of chefs out there cooking with cannabis that are doing it with such elegance, and that’s going to be a big part of elevating the tourism surrounding cannabis, too.
I’ve been cooking with cannabis as an ingredient for years, ever since helping friends from Humboldt trim their cannabis in college. I loved making super high touch pastries and pastas using it as a flavor element. The terpenes — the compounds that give different strains their flavor — are so fun to cook with. Some taste like lemon, or lavender, or basil. It’s truly a magical herb!
7. How did the pandemic affect and changed the tourism industry?
It completely turned it upside down, and frankly I don’t know that it’ll ever be the same. It certainly made me appreciate the trips I’ve taken in a much deeper way. Honestly tourism was so unsustainable for so long, part of me is glad the planet got a chance to take a breath.
8. Which is your favorite book and why?
I can’t just pick one so I’ll rattle off a few. Sorry! I love anything by Gloria Steinem (My Life on the Road, A Bunny’s Tale), Hunter S Thomson (Fear and Loathing in Las Vegas), Michael Pollan (Omnivore’s Dilemma), and of course Anthony Bourdain (Kitchen Confidential.) Legends all.
Interviewed By - Aliza Hussain
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