Pubdate: Thu, 05 Sep 2002
Source: Monday Magazine (CN BC)
Copyright: 2002 Monday Publications
Contact:  http://mondaymag.com/monday/
Details: http://www.mapinc.org/media/1150
Author: J. Sushil Saini

FOOD THAT MAKES ITS OWN MUNCHIES

Good Medicine Takes Local Cuisine To New Highs

As the Island's biggest underground harvest starts to come in, I am 
reminded of the old adage that "good food is good medicine."

Three years ago, my mother died of a cancer that made it impossible for her 
to eat without debilitating nausea and pain. She was a woman who loved to 
cook, so it was a cruel irony to watch her starve to death. Now, years 
later, I still have little patience for the conservative small town doctor 
who wouldn't accept that marijuana was the medicine her body required, if 
only to ease her suffering.

The experience left me with a culinary curiousity about this "good 
medicine," especially since its bitter chlorophyll flavour doesn't exactly 
lend itself to tasty cuisine. Years of hippie living in Tofino introduced 
me to the rudiments of ingesting marijuana, but to truly learn the art of 
"one-pot" cookery, I visited the experts at the Victoria Compassion Club 
Society.

More than 250 Victorians, from the ages of 20 to 90, access marijuana 
through the club, using it to deal with debilitating illnesses.

The two plants used to produce medicinal marijuana are Cannabis sativa and 
Cannabis indica. The sativa tends to be more stimulating, uplifting and 
creatively enhancing. Indica, on the other hand, is more relaxing, sedating 
and pain reducing. Research indicates no discernable difference in flavour 
between the two.

Both types contain over 60 different cannabinoids, chemical compounds (THC 
being the most abundant) that have medicinal effects on the human body. 
According to Compassion Club literature, cannabinoids interact with a part 
of the human nervous system that is "concentrated in areas dealing with 
pain and the immune system as well as reproduction." The same literature 
cites studies that suggest cannabinoids have anti-epileptic, anti-nauseant, 
anti-spasmodic, anti-depressant, anti-inflammatory, sedative, and analgesic 
effects, and can also reduce pressure inside the eyes.

While some smoke the herb to access its medicinal qualities, many choose to 
ingest it as a means of producing a stronger, longer-lasting effect (and as 
a means of not over-taxing lungs that may be affected by illness).

"Ingested marijuana has over three times the potency of inhaled," observes 
Chad Ellis, who has volunteered at the Compassion Club for two years.

Inhaled cannabinoids pass through the lungs, into the blood and directly 
into the brain. Ingested marijuana, however, is broken down by the stomach, 
producing a stronger alkaline cannabinoid with longer-lasting effects. The 
only drawback is a 30- to 90-minute wait for the full effects to be 
felt-which is why the Club recommends ingesting on an empty stomach.

"Many of our clients do both," says Ellis. "They smoke a little to get the 
immediate effects that carry them until the ingested marijuana kicks in."

Applying heat is the only means by which to access cannabinoids from the 
plant, making it ideal for culinary experimentation. Smoking is easier, but 
cooking requires a delicate hand, since the medicinal qualities are 
vaporized between 180 and 210 degrees Celsius.

"It's best not to exceed 100 to 150 degrees Celsius," cautions the 
experienced Ellis. Some classic marijuana cookbooks like High Cuisine 
(Mount Olivet Press, 1966) recommend grinding and roasting the herb before 
adding it to your favourite recipes.

Ellis is skeptical. "The hemp plant is highly fibrous," he explains. "It's 
hard to pass, especially if you're ill."

In his experience, the medicine is "more effective" when infused in a 
carrier like butter or oil. These products can then be used in everything 
from cookies to salad dressing, making all kinds of foods become that 
magical spoonful of sugar to help the medicine go down.

Delicious as they may be, Ellis warns about overindulging in medicinal 
delicacies. While overdosing is not dangerous, it can be a long, 
disorienting wait for it to wear off-leaving you enough time to brainstorm 
another tasty dish that heals the body and soothes the soul.

Compassion Club Cannabutter

(Makes about 1 1/2 lbs. of butter.)

1.Fill a 6- to 8-litre pot 1/3 full with densely packed herb leaf of 
choice. Fill remainder of pot with cool water and bring the whole to a 
boil. Reduce heat and simmer for 45 minutes.

2. Strain out and discard water but return leaf to pot. Replenish with 
clean water.

3. Bring pot to boil. Add 2 lbs. of butter and mix. Lower heat and let 
simmer for 2-3 hours, stirring occasionally (add water if necessary.)

4. Strain out liquid into bowl using a fine strainer (nylons work too). 
Squeeze butter out of remaining leaf. Discard strained leaf.

5. Put liquid into refrigerator over night. Butter will separate from water 
and form a hard crust on surface of liquid.

6. Lift out butter crust and put in large mixing bowl. Discard liquid. 
Cream and fold butter using a large metal or wooden spoon.

7. Butter is ready to use as-is. Will keep in freezer up to three months.

When baking with cannabutter, select recipes that need short cooking times 
on a low heat (like cookies), or else cannabinoids will break down while 
cooking.

Compassion Club Cannaoil (As a vegan option)

1. Heat one cup of olive oil to just below simmering (don't let it boil)

2. Add an equal measure of herb leaf of choice

3. Stir and let the herb heat up for 30 minutes.

4. Strain through cheese cloth, let oil cool down. Product is ready to use. 
Store in fridge.

5. For stronger product, heat the oil as described above, then transfer oil 
and herb to heated crock pot and keep cooking on low heat overnight or up 
to two days, then strain it off and discard leaf.
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MAP posted-by: Tom