Tracey Medeiros made a name for herself in culinary circles by penning a variety of cookbooks, like “The Vermont Farm Table Cookbook,” “The Connecticut Farm Table Cookbook” and “Dishing Up Vermont,” that all feature local ingredients, farm-to-table treats and regional delicacies.
For her fifth book, the Vermont chef and traveling cooking instructor went in a new direction: all the recipes in “The Art of Cooking with Cannabis” feature a certain herb that hasn’t always been associated with the finest foods.
But as an advocate of the sustainable food movement, she is now convinced cannabis should be welcomed in many people’s kitchens and dinner tables.
– Read the entire article at The Spokesman-Review.
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