Cannabis cuisine is much more than space cakes and THC gummies. From THC-infused snacks to full-blown three-course meals, the world of cannabis cooking can be as versatile as creative as you can make it.

But it’s not necessarily simple. Flower must be decarboxylated before cooking with it. And then there’s portion size – too little herb in your end result will be disappointing, too much could be quite uncomfortable for hours.

In this unique cooking demonstration, we went over how to make cannabis butter, oil, gummies and chocolates – while simultaneously answering questions such as:

  • How can you gauge your tolerance for edibles?
  • What’s the optimal THC:CBD ratio when cooking with cannabis?
  • How do I cook using weed with unknown cannabinoid content?
  • What happens if I don’t decarboxylate?

Speakers:

  • Codi Peterson, PharmD – Scientific Advisor, The Cannigma
  • Chelsie Miles – CEO, CannaCook
  • Chris Miles – COO, CannaCook
  • Elana Goldberg – CEO, The Cannigma
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Codi Peterson

Dr. Codi Peterson is a clinical Pediatric Pharmacist pursuing a MS in Medical Cannabis Science & Therapeutics from University of Maryland, School of Pharmacy. With this degree he wishes improve patient outcomes and quality of life. In addition Codi works with businesses to optimize processes, ensure compliance, and enhance business outcomes.

Codi is most interested in promoting the medicinal value of cannabis, enhancing endocannabinoid health, and driving the industry forward with an evidence based, integrative approach to cannabinoid-focused care.

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