The New Yorkerのインスタグラム(newyorkermag) - 4月21日 04時21分

Edibles were once associated with pot brownies in college dorms, but Laurie Wolf is leading a gourmet revolution. A long-time chef and food editor, she stands out as a source of reliable information in a nascent industry without dependable methods for cooking and dosing. Like Julia Child introducing Americans to French cuisine, Wolf serves as both a guide and an ambassador to this world. Click the link in our bio for her recipe for cannabis-infused chocolate bark. Illustration by @olimpiazagnoli.

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