Did you know that pot brownies became popular by mistake? Or that one of the world’s earliest edible recipes was used by a band of assassins? The history of cooking with cannabis starts over a thousand years ago, comes to a screeching halt in the twentieth century, then moves at light speed after 2012.
Already riding high off the success of her first foray into cannabis literature, The Cannabis Kitchen Cookbook, author and journalist Robyn Griggs Lawrence — a self-described “digital nomad” who lived in Boulder for many years — now dives into humanity’s long relationship with eating cannabis in Pot in Pans: A History of Eating Cannabis. In this new book, Lawrence describes the ancient eating habits of Chinese and Persian cultures while teaching us about our own country’s past with the plant. We caught up with Lawrence to learn more about the history of eating cannabis and some of her favorite infused snacks.