ABOUT THE CHEFS

​holisticcannabisnetwork.com/Leslie Cerier, the Organic Gourmet, is the author of six cookbooks and teaches "seed to table" cooking at top resorts and wellness centers nationwide.

Mike DeLao, a founding member of the California Medical Marijuana Association, appears regularly on Cannabis Planet, a TV program that airs in local markets and online.

Scott Durrah is an award-winning restaurateur, master cannabis grower and co-owner of Simply Pure in Denver.

Joey Galeano is executive chef for MagicalButter, a Seattle-based company that makes botanical extraction machines and runs the world’s first cannabis food truck, The SAMICH Truck. 

Rowan Lehrman is a co-chef at Tables of Content, an oceanfront restaurant in Newport, Oregon, and a backyard beekeeper.  

Andie Leon is the owner and chef at C2 Organics: The Super Foods Café, in the heart of Hollywood and teaches superfoods classes at Whole Foods Markets in Los Angeles.

Catjia Redfern co-founded Medamints, cannabis-infused mints with alkalizing organic herbs and spices. www.redferndesign.biz

Herb Seidel was one of the first chefs to publicly teach people to make great-tasting cannabis food in the early 2000s. www.cookwithherb.com 

Donna Shields, MS, RDN, has worked with the world’s largest food brands and media outlets. She is co-founder of  Holistic Cannabis Network. 

Grace Gutierrez, Lucienne Bercow Lazarus and Emily Sloat work at Sweet Mary Jane, a Boulder, Colorado-based cannabis edibles company.

Chris Kilham, the Medicine Hunter, travels the globe seeking out traditional plant-based food and medicinal products to bring to market.  

Rabib Rafiq worked at top cocktail bars and speakeasies in New York before he opened Bistro 63 at the Monkey Bar in Amherst, Massachusetts.

ABOUT THE AUTHORS

Robyn Griggs Lawrence learned to cook with cannabis from America’s top cannabis chefs, and she shares what she learned in the bestselling Cannabis Kitchen Cookbook. She loves teaching people about safe, responsible preparation and consumption and watching them enjoy the rich journey of a cannabis meal prepared with skill and love. Robyn teaches a popular Green Flower Media course, The Fundamentals of Cooking with Cannabis, and regularly posts healthy recipes at TheTravelJoint.com. She has been featured in Bloomberg, The Guardian, High Times, Fast Company, Alternet, Huffington Post, Food Republic, High Times and more. She is a contributing editor for Sensi magazine and is writing a history of cannabis cuisine as part of Rowman & Littlefield’s Studies in Food and Gastronomy Series.

Povy Kendal Atchison is a food photographer and a graduate of Brooks Institute of Photography. She has illustrated several books, including Sweet Mary Jane: 75 Delicious Cannabis-Infused High-End Desserts, The Occasional Affair: A Practical Plan for Life’s Everyday Parties, Trinity at 150: We’re Here for Good, The Quilt that Walked to Golden, Colorado Homes and Colorado Ghost Towns and Mining Camps. Atchison, a Deadhead, won the Silver Award from the Association for Multi-Image International for her multi-image Grateful Dead show, Dancing with the Dead. She lives in Golden, Colorado. 

Foreword by Jane West, founder of JaneWest.com and co-founder of Women Grow. 

CANNABIS IS A SUPERFOOD!

Top chefs from across the country reveal their secrets for healthy cannabis cuisine! The Cannabis Kitchen Cookbook is an empowering guide for harnessing the herb’s unique flavor profile and medicinal benefit through mouth-watering recipes. Packed with full-color photos and recipes (cocktails too!)—including many that are raw, vegan, vegetarian, or gluten-free—this enlightening book also includes invaluable information about growing, processing and selecting the finest cultivars, navigating the new retail environment, determining desired affects and comfort level, and mastering infusions and tinctures. You'll reach for this book again and again for breakfast, lunch, dinner, snacks and entertaining—with a cannabis twist!