Cannabis Goes Gourmet

June, 2016

Precise dosing and artisanol craftsmanship are revolutionizing the business of edible THC "You know, I really want to make high-end edibles." So said recent Berkeley grad Vanessa Lavoratoback in 2010 in a moment of inspira­tion while riding the BART. At the time, the only edibles Lavorato could find at marijuana dispensaries in San Fran­cisco were Saran-wrapped snickerdoodles and Rice Krispies treats. Those options didn't cut it for Lavorato, who ran with the best of the Bay Area's slo...