Laura Bliss is CityLab’s West Coast bureau chief. She also writes MapLab, a biweekly newsletter about maps (subscribe here). Her work has appeared in The New York Times, The Atlantic, Sierra, GOOD, Los Angeles, and elsewhere, including in the book The Future of Transportation.
It's Stoned Oven Gourmet Pizza, served piping hot at select L.A. dispensaries.
If you've seen the THC treats rolling of out marijuana dispensaries these days, you know ganja cooks are all about the free market. Choosy prescription-card-carriers can find gigantic, Grateful Dead-style gummy bears, gluten-free weed jerky, "nugtella," and green cheddar biscuits.
Now, an entrepreneurial pot-gourmand in L.A. has baked up what might be the ultimate edible: Cheesy pies, guys. Branded Stoned Oven Gourmet Pizzas, 24-year-old Henry Mark is distributing frozen six-inch pizzas, each infused with 250 mg of THC, to dispensaries across town at $10 a pop. As the L.A. Weekly reported, some of those shops will actually reheat the pizza on premises and serve it to customers in a box, which, under city law, they've got to take to go.
"You cannot taste one bit of marijuana in there," Mark told the Weekly. "This pizza is really dangerous, because you can trick anyone!"
And because it contains a ton of THC: High Times writes that a mere 25 mg is considered a single dose "for an average human."
Mark recommends eating just a quarter of his personal-sized pies, drinking some water, and then waiting a half-hour before trying any more.
Reasonable advice, if maybe easier said than done, given their delectable appearance. Prosciutto? Basil? Come on. Indeed, as Maureen Dowd famously experienced, edibles are getting more tempting than ever, which sometimes results in consumers getting a far higher dose than they bargained for. As a new campaign for wiser pot use puts it, consume (pizza) responsibly!