Maine Restaurant Gets Lobsters Stoned Before Cooking Them

Charlotte Gill, licensed marijuana caregiver and owner of Charlotte’s Legendary Lobster Pound in Maine, explains that she’s developed a humane way to cook lobster: steam them alive after hotboxing them with marijuana smoke. Gill first experimented on a lobster she named Roscoe, developing a system that would allow the lobster to rest in water while pulling in THC from smoke in the air. Read more about the …

Heirloom Cooking Gift Box

A queer WOC-owned business, Diaspora Co has a small range of products but aims to make a big impact. With the goal of giving income and power back to Indian farmers, their collection of turmeric items rejects the colonial spice trade and supports sustainable spice agriculture. Our pick is the Heirloom Cooking Gift Box—with the Five Morsels of Love Andhra cookbook, heirloom Kokuho rose rice, ghee, and …

Common Weeds Yield Unexpected Meals and Bouquets

“This is the era of the formerly unwanted plant,” Ligaya Mishan writes. The common weed holds no nutritional or aesthetic value in traditional settings, but adventurous chefs and florists are finding a place for weeds alongside traditionally more grand flowers and ingredients. The switch is being attributed to a broader cultural moment—that our perception of beauty is changing. Weeds are an intrusive species that finds …