Cooking Up Cannabis with Ganjier Lucas

Send us Fan MailLucas is an Austrian born chef, living and working as a chef in Berlin, Germany. With a love for cannabis and good food, he routinely hosts infused dinners for friends, family and fellow chefs. As a Certified Ganjier, Lucas hopes that Germany will soon be one of first European countries to legalize cannabis that he might bring his knowledge and expertise out into the open. Canada's Guidance on Alcohol & Health - new recommendationsGanjier Cannabis Sommelier programLucas uses sous vide to decarb without smell and the same method to infuse Anova immersion circulatorAdd your infused butter into ice cube trays to freeze into convenient portionsFreezing into ice cube trays works well with infused treats tooWhen Lucas hosts an infused dinner he prefers to use extracts for dosing precisionHe decarbs the extract, lets cool, refrigerates to preserve terpenes and uses them right in the sauces, butters, etcPros of using a dry herb vaporizer - the Already Vaped Bud (AVB) - below are 2 of my fav PaxDynavapGenerational Perspectives - episode with my fatherSpannabis cannabis conference hosted yearly in SpainThe map you need to start making great edibles in easy, digestible lessons. Sign up for Free. I'm taking clients for 1-on-1 Cannabis Education Sessions, see more here and book your free exploratory call. Support the show Visit the website for full show notes, free dosing calculator, quiz, recipes and more.