The Pacific Northwest’s king of concentrates, Ganja Jon, plays host to Abdullah during his visit to Portland on this dab-tastic episode of Bong Appetit.
Come along as Abdullah visits Washington’s Vashon Island on a quest to make some seriously dank–and locally sourced–cannabis cupcakes.
Abdullah and Jamie check in to the Emerald City’s finest cannabis-friendly “bud and breakfast,” The Winston House, for some well-deserved R+R.
Abdullah Saeed meets up with Rosenberg’s Bagels’ owner Josh Pollack to learn how to make traditional Jewish food with cannabis as part of a multi-course stony and schmaltz-laden Shabbat dinner.
Abdullah heads to Portland, Oregon to attend the second Puff Puff Pizza Party hosted by the good people of P.R.E.A.M. Pizza.
Abdullah Saeed travels to Denver to meet Wanda James and Scott Durrah, the first African-American dispensary owners in Colorado and the manufacturers of Simply Pure cannabis-infused products.
Abdullah heads to San Francisco to meet the folks behind THCheese, a gourmet medicated food purveyor, and explore the high end of the high life, including cannabis-infused Camembert and foie gras mousse.
Watch as weed chef extraordinaire Nonna Marijuana shows us how to make cannabis Christmas cookies and “Egg Nug” in a holiday special of Bong Appetit.
Abdullah travels to the hippie mecca of Northern California to check out the OM Collective—an all-women grow and the makers of OM Edibles cannabis-infused topicals, tinctures, and edibles.
Abdullah travels to Colorado to see what marijuana tourism is like in a small mountain town, taking tokes while exploring in a tricked-out stretch Escalade and eating next-level weed cuisine.
Abdullah Saeed heads to California’s central coast to learn how to make ice-water hash and whips up a batch of cannabis-infused savory-sweet Moroccan mahjoun from a 1,000-year-old Berber recipe.
Host Abdullah Saeed checks out Cannabis Creamery, a Sausalito, CA-based ice cream company producing sweet THC-infused treats in a range of fantastic flavors from classic mint-chip to a grapefruit sorbet originally designed for the Grateful Dead.
Abstaining from pork is a compromise for Muslim kids. I’m Muslim, and I abstained from eating it until I was 25. I recently explored a young Muslim Facebook group to hear their thoughts on all things porcine. You can only imagine the kind of results I got.