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.

– Read the entire article at Thrillist.

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