I wanted to show her how I use cannabis infusions in our family recipes and we worked together on this Infused XO sauce and Oyster Mee Sua ,” she says. “I flew her out to San Francisco and had her tinker in the kitchen with me as a bonding experience. The research she did as part of AACE helped her dad arrive at a place of acceptance. Still, it took some time for Lo’s parents to come around. "After a meal of noodles and 25mg of XO sauce, I took a long nap on the couch while blasted music and deep cleaned my kitchen.” Recognizing that “Asian Americans face unique issues when it comes to cannabis use and acceptance due to differences in culture and social stigmas” and aiming to dispel the lazy stoner stereotype, Lo started Asian Americans for Cannabis Education (AACE) with two co-founders back in 2015. The stigma Lo speaks of is well-known cannabis’ medicinal use, particularly in Asia, less so. “They were initially very concerned, mainly because of the stigma around cannabis and the lack of education on its medical use.” “I had to bring it up to them because the SF Chronicle wanted to interview me and I felt it would be better for them to hear it from the source rather than reading about it in the paper,” Lo says. She laughs-says they’re at peace with it now, but definitely weren’t in 2015 at the start. Speaking of motherhood: I needed to know how Lo’s own parents feel about her being a boss in the cannabis industry. She delivered her baby the same week as the book manuscript. Since I was pregnant, I packaged up infused treat boxes to deliver to friends so they could be my taste testers.” “I started each recipe without the cannabis infusion so I could get the process and flavors down right without wasting my precious cannabis. To create the book-which she wrote and photographed-“every surface in the house was covered in gummies and candies,” she says. It may be easiest, in her home state of California anyway, to swing by the pot shop and pick up a pack of gummies or mints or chocolates Lo says, though, making your own allows you the freedom to customize to your taste preferences, and also create organic treats free of the preservatives companies have to use to extend shelf life. But realistically, Lo says it was likely green-lit because the pandemic-with its languid hours of quarantine and worry of lung issues-spurred an impressive uptick in the consumption of edibles over inhalable cannabis. 30 on Ulysses Press, is the culmination of her hard work in recipe development and innovation. The medicated dishes helped Lo with the pain management of her injury the blog helped her find her voice, and tap into an industry that was increasingly profitable. Touting “cannabis-infused recipes from an Asian American kitchen,” the site features a panoply of recipes, from Basque cheesecake to Taiwanese braised pork over rice. Sous Weed (we love a good pun!) was born. “Plus, I can make multiple cannabis infusions at once, using all my favorite cannabis strains.” Instead, she parlayed her professional experience at a sous vide startup into innovation: “Since the cannabis flower and cooking oil are sealed in an airtight bag and placed underwater to infuse–there’s no smell!” she says. Her small San Francisco apartment had a strict no-smoking policy, so cooking fragrant cannabis on a stovetop was out of the question. Well rested for the first time since her injury, Lo woke up knowing she had to figure out how to make her own (safe) edibles.
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