Ep107 - The Best Edible I've Taken. Here's what makes them so special...

You can't buy them, but this podcast will tell you how to get your own supply and/or make them yourself--recipe below. 

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Whatever it is, the way you tell your story online can make all the difference.

One thing that has always impressed me about the world of “higher order plants” are the citizen scientists who defy the law, societal norms, and the limits of their own knowledge to experiment with different ways of tweaking the plant to their own ends. They’re farmers and formulators, bakers and makers, but they share an abiding curiosity and dedication to craft. I was introduced to one such citizen scientist earlier this year, and his journey into high-potency and highly delicious edibles was so impressive I invited him onto the podcast. 

Chris Bugbee describes himself on his Twitter bio as a “cause-driven communications pro, print hound/news junkie, husband, dad to 3 daughters.” Shortly after California legalized he decided that too many of the edibles flooding the market were overpriced and under dosed, so he began to grow his own plants and find an extraction method to minimize the bitter taste of cannabis oils, and create his own cannafections that he calls Ginja Snaps and distributes through the Nightkitchen Bakery.

But here’s the kicker: Chris doesn’t sell the Ginja Snaps. He gives them away to a small group of supporters who send him a modest contribution when they're ready for a refill. He does it this way because, as he puts it, "this is a mitzvah, not a business." (Mitzvah is Hebrew for a good deed).

Whether you consider cannabis a medicine, sacrament or euphoriant, it has always been something to share. To that end Chris has generously extended an invitation to 20 Brave New Weed listeners to join the private Night Kitchen Bakery mailing list. Listeners, this a truly special offer to a limited number of people for a limited time. To learn how to join his private list and if you are curious to try what I judge to be the best, most dynamic edibles, follow the instructions at the end of the episode! And read below this ad to get Chris's recipe.

Meanwhile, if you’d like to learn more about infusion and/or extraction (the latter is the slightly expensive but much more efficient method) Chris recommends this comparison-based resource. 

This episode is brought to you by Medical Cannabis Mentor. Click here to learn more about their new CME program for healthcare professionals

And if you’re interested in trying Chris’s Ginja Snap recipe on your own, here it is. 

Chewy Ganja Ginger Snap (180-200 cookies)

This recipe, originally from the August 18, 2014 issue of High Times, served as the starting point in the evolution of the Ginja Snap. We are currently working on the 37th iteration of the recipe since our first effort to create a cookie that is as expeditious as it is delicious. Along the way we’ve played with various combinations of different sugars (castor, demerara, dark brown sugar, date sugar, coconut sugar), different kinds of molasses, added nutmeg and allspice to the ingredient list, swapped MCT coconut oil for butter, and increased the amount of crystallized ginger to 11 oz. 

One of our goals from the outset was to keep the cookie size small and the potency high, around 25mg THC per cookie. We began using ½ tablespoon (25mm) scoop to keep the size uniform and the dosage per cookie consistent. We’ve also experimented with efforts to increase the bioavailability of the ingredients by adding additional egg yolks or sunflower lecithin.

Because potency is a goal, the Night Kitchen Bakery uses only flower instead of trim. We began by infusing 2 cups of flower in 1 cup of oil. Over the last year, we’ve switched from infusion to extraction, in which food grade ethanol is used as a solvent to extract THC and other cannabinoids more efficiently and completely than infusion. 

Ingredients

• 4.5 cups all-purpose flour

• 2 tsp baking soda

• 1 tbsp ground ginger

• 1.5 tsp ground cinnamon

• 1 tsp ground cloves

• 1.5 tsp salt

• 1 cup cannabutter (melted) or oil

• 1/2 cup unsulfured molasses

• 2 cups sugar, plus extra for rolling dough

• 2 large eggs

• 7 oz crystallized ginger, cut into small chunks

Preparation

• Preheat oven to 325ºF.

• Combine the flour, baking soda, ground ginger, cinnamon, cloves and salt in a medium bowl. Stir together with whisk to incorporate all spices evenly.

• In the bowl of an electric mixer, combine the cannabutter (or oil), molasses, and sugar. Cream the butter/sugar mixture until fluffy and smooth.

• Add the eggs one at a time and mix until fully incorporated. Scrape down the sides of the bowl with a rubber spatula.

• Add the flour mixture into the wet mix slowly, until almost fully incorporated, and then add the chunks of crystallized ginger. Mix until dough is nice and shiny.

• Roll dough into 25 balls and roll in white sugar. Press down slightly. Bake at 325ºF for 8 to 10 minutes, until the top of the cookie starts to crack slightly.

• Let cool on a rack and enjoy!