D.I.Y. Edibles Essentials

Christina Wong is a culinary cannabis educator, recipe creator, and self-described “baked baker” whose expertise making her own edibles has garnered widespread attention throughout the industry. From beautifully decorated shortbread desserts, elaborate cakes, and a wide variety of other delicious creations, Wong frequently celebrates the intersection between culinary art and cannabis.

Through her creative media company Fruit + Flower Co., Wong teaches others how to properly understand the process of making their own edibles by demystifying the terminology, reviewing the methods of infusion, discussing correct dosing, and providing numerous recipes to put all the learning into practice. High Times took a moment to chat with Wong about tips for beginners, which infusion methods are best, and what’s trending in the edibles scene.

The Art of the Home Edible

To Wong, food and cannabis are a perfect combination.

“If you like cannabis, you love food, because the best thing in the whole world is to get high and eat,” she says.

Despite this, many people miss out on the enjoyment of homemade edibles because cooking with cannabis can be intimidating.

“When I first started looking [for information], there was this mystique and mystery to making edibles,” Wong says. “For me, there was definitely a fear of messing up or making it too potent, getting too high, or giving something to somebody that gets them too high. I want to challenge people to rethink that we can make cannabutter and edibles at very low doses, it doesn’t have to be all super high dose.”

Buying edibles at the dispensary is convenient, but it can be cost prohibitive, she says. 

“I think that cannabis is such an important plant medicine that the more people know how to cook and bake at home so that they can give themselves and their loved ones medicine, the better.”

Photo by Cherrnor Malekani @visualsbychern

Understanding Infusion

Wong shares that one of the most primary essentials to creating edibles is understanding proper dosing. Instead of decarbing flower and infusing a fat like cannabutter she recommends beginners try adding an oil-based tincture in which the THC dosing is already measured. Once confidence is established, home cooks can start to learn how to decarboxylate their flowers or trim. All of the recipes Wong posts online use whole flower infused with either cannabis-infused butter or oil, and include directions to dose at 5 mg per serving or less.

For first timers, Wong recommends going for an easy decarboxylation method: Mason jars in an oven.

“Everyone has a Mason jar, everyone has an oven, and it’s foolproof,” she explains. “It’s smell proof. There’s less smell. And even if it’s not the most efficient way of getting all of the cannabinoids to convert and to infuse, at least that’s the place to start. And then they can get their confidence, and then try something new.”

Wong explains in more detail on Fruit + Flower Co. that her usual process to decarb cannabis includes placing cannabis flower in a pint-sized Mason jar and sealing the jar with a lid. After setting the oven to 240 degrees Fahrenheit, she heats the cannabis an hour, shaking the jar every 20 minutes. After it is left to cool, the decarbed cannabis can be infused to a fat such as butter or oil.

Courtesy Fruit + Flower Co.

Expanding Expertise

While Wong has made it her goal to educate and inspire others to learn how to make their own edibles, it is but one facet of her expertise. In the past, Wong worked with brands and organizations to create unique desserts, such as Source Cannabis and Stündenglass. Most recently, she helped host the AAPI (Asian Americans and Pacific Islanders) 3rd Annual Mogu Magu party (Mogu meaning mushroom in Chinese, and Magu is the name of a Chinese hemp goddess) held in September to celebrate the mid-autumn festival.

Although she recommends using whole flower for beginners, Wong sometimes branches out to use a variety of other types of cannabis ingredients in her more elaborate creations.

“I’ve been experimenting more cooking with concentrates just because I love the pure flavor of that,” she says. “You can get so much flavor and terpene profile and high potency using concentrates.”

Making edibles at home offers unlimited potential, but edibles sold in dispensaries are usually more limited. But recently Wong has noticed an increase in edibles infused with solventless concentrates as well as savory edible offerings.

“I’m seeing more solventless edibles coming out onto the market because I think people are caring more about the quality of not just the ingredients of what goes into their edibles, but also the quality of the cannabis that goes in,” Wong says. “But I think if you are a plant enthusiast, and you want to appreciate all flavors, and everything the plant has to offer, solventless is absolutely the way to go.”


Courtesy Fruit + Flower Co.

Recipe: Brown Butter Vanilla Bean Shortbread Bars

by Christina Wong

Soft and crumbly, these luscious browned butter and vanilla shortbread bars are glazed with a creamy vanilla bean icing. Infused with 10 mg of cannabis each, strains such as Wedding Cake and Biscotti with doughy, creamy aromas, would pair well with the nutty, vanilla notes of this edible. 

The showstopper decor is my signature “botanical bandit” style, made with pressed cannabis leaves and organic edible flowers. Inspired by my friend The Velvet Bandit, who spreads positive art through wheatpasting.

Time to Prepare: 55-60 minutes

Makes 20 approximately 3” x 1.5” bars dosed at ~10 mg each


3 cups all-purpose flour

⅓ cup cornstarch

1 ½ cups cannabutter (200 mg THC total), softened*

1 ¼ cup powdered sugar

1 tablespoon choice of milk (whole, oat, hemp, almond)

1 teaspoon vanilla bean paste or 1 vanilla bean pod, scraped

½ teaspoon salt

Vanilla Glaze:

1 cup powdered sugar

¼ teaspoon vanilla bean paste or 1 vanilla bean pod, scraped

¼ cup choice of milk 


Small cannabis fan leaves and edible flowers for decoration, rinsed and pat dry (Optional)


1. In a medium saucepan, melt the cannabutter over medium high heat until the butter starts bubbling and turns golden brown. Butter browns at 250 degrees F, a low enough temp to prevent cannabinoid and terpene burnoff. Remove from heat to cool to room temp, then refrigerate for 30 minutes to an hour to chill until the butter has solidified from liquid to softened state. Stir occasionally. Can be made ahead and stored until ready to use.  

2. Preheat oven to 300 degrees F. Line a 13x9x2-inch baking pan with parchment paper. In a small bowl, stir together flour and cornstarch. Set aside. 

3. In a large bowl, beat together softened cannabutter, powdered sugar until creamed and fluffy. Beat in 1 tablespoon milk, vanilla bean, and salt on medium speed until combined. 

4. Slowly stir in the flour and cornstarch mixture a little at a time until combined. Continue beating until a crumbly dough comes together. It should feel like crumbly soft sand that holds together. Press together and make sure any crumbly flour bits are mixed thoroughly into the dough. If the dough is too dry and crumbly and not holding together, drizzle and mix in a little more milk until the dough can press and hold together. 

5. Press the dough evenly into the prepared baking pan. Place into the oven and bake on the center rack for 40 minutes. Turn the pan halfway through baking to bake evenly until slightly golden brown on the edges. Remove pan from oven and place onto a rack to cool. 

6. Make the Vanilla Glaze: In a small bowl, mix 1 cup of powdered sugar with milk and vanilla bean until you get a smooth, thin, runny glaze that just coats the back of a spoon with a thin film. If it’s too thin, add more powdered sugar a little at a time until you reach desired consistency. Set aside. 

7. Glaze + Decorate: Place the small cannabis leaves and edible flowers (optional) each scattered across the top of the cookie. Pour glaze evenly on top of the entire cookie pan and over the cannabis leaves and flowers. Using a small spatula or pastry brush, gently spread to evenly distribute the glaze and coat the decoration. The leaves should look like they’re covered with a sheet of ice.   

8. Let the cookie and icing cool completely in the pan until the glaze hardens, three or more hours. Using the sides of the parchment paper, lift the uncut cookie out of the pan and onto a cutting board. Using a sharp knife, cut into 20 rectangles. Store covered in a cool, dry place.

This article was originally published in the December 2022 issue of High Times Magazine.

The post D.I.Y. Edibles Essentials appeared first on High Times.

Pot in the Pantry

Long gone are the days when cannabis edibles were limited simply to sweets like brownies or gummies. Brands like Potli are bringing cannabis into daily meal routines with infused kitchen pantry staples, making cannabis consumption more welcoming and accessible to consumers of all ages and experience levels.

Potli was co-founded by CEO Felicity Chen, along with her college roommate Christine Yi, with a goal to bring cannabis-infused ingredients into the kitchen. The company began with selling infused raw honey (the “Dream Honey” won first place in the CBD category at the 2021 Emerald Cup), followed by other unique cooking ingredients such as a cannabis-infused extra virgin olive oil, as well as a cannabis-infused sriracha (which also won first place at last year’s Emerald Cup in the Edibles/Savory category). More recently, the brand has begun an expansion of ready-to-eat products with its cannabis-infused shrimp chips as well (made with Potli’s infused olive oil), which won first place in the Edibles/Savory category at the Emerald Cup in 2022.

Potli products offer a fresh new way to use cannabis as a condiment. 

Courtesy Potli

From Pot to Potli

Chen, a Bay Area-native, met her Potli co-founder Christine Yi when they were randomly paired as roommates during their freshman year of college on the East Coast at Boston University. During that time, Chen recalls experimenting with cannabis in their dorm room, causing the hallways to smell strongly of herb. But ultimately, she discovered how cannabis helped her on a more personal level.

“I have always been someone that has been you know, a more anxious teen and going into my college years to someone that just had a lot of energy and didn’t really know how to calm my brain,” Chen says. “It just was something that was interesting to me and calmed me.”

After graduation, Chen returned to the Bay Area and Yi remained on the East Coast, and their transition from consumers to entrepreneurs began as they worked together to develop Potli.

Although Potli became a way to keep Chen and Yi connected remotely, it was also founded as a method to help treat Chen’s mother’s asthma and allergies. When Chen returned home, she discovered that her father had learned how to keep bees in order to harvest honey for her mom. 

Chen explains that her mom’s daily routine usually starts with honey and lemon. Raw honey can be added to a variety of different dishes, such as tea, oats, or smoothies, and contains beneficial antioxidant and anti-inflammatory properties. Add cannabis into the mix, and it becomes even more useful as part of a healthy regimen.

Courtesy Potli

While Chen’s mother was not interested in smoking cannabis, adding it to her honey allowed her to partake in a format that she found more familiar and comfortable.

“I’m a second generation Chinese American, meaning that like, there’s no way my mom would ever smoke weed with me. That was just a given, right?” Chen says. “But she understood the benefits of cannabis. And all of its anti-inflammatory effects through the lens of ‘This is medicine.’ And so, medicine typically is consumed with edibles. And it’s also truly the healthiest way to consume cannabis, through an edible.”

One of Potli’s main goals is to create and promote food as medicine, a philosophy that has led the company to create its best-selling infused honey products. The company’s honey harvest operation includes anywhere between 30 to 50 hives, depending on the season (honeybees are more active in spring and summer). Currently, Potli sells different infused variations of infused raw honey, such as one that contains THC, CBD, and CBN, while another contains just CBD.

Cannabis as a Condiment

The company has continued to expand its line of pantry essentials to include other useful ingredients as well.

Potli’s Cannabis Infused Extra Virgin Olive Oil is sourced from the same region that the company gets its cannabis—Lake County, California. Their olive oil comes from Campodonico Olive Farm, among a few other local olive farms, while their cannabis comes from Aster Farms, which is well-known in the region for its dedication to transparency and organic growing practices that produce high-quality sungrown cannabis flower.

Chen believes it’s crucial to promote and work with local producers in order to spotlight some of California’s agricultural products.

“That’s the reason why we create what we create, because our products are pretty much products that you can only find in California. And it is grown with such intention, and created with such care, and it tells a story about all of these different farmers that make it and are behind it,” Chen says.

Following the success of Potli’s cannabis-infused extra virgin olive oil, its cannabis-infused sriracha took the stage, offering a spicy kick to a variety of meals.

Between offering infused honey, olive oil, and sriracha, Potli already covers a wide base for experimentation.

Courtesy Potli

“But these are the types of things that [you] really can make any recipe with it, right? And that’s what I love, is that you can make a salad dressing to like, fried chicken, and you can use every single ingredient and make wildly different products. You can make a soup that’s really Chinese style, so like [with] tofu. So all of these things are just really, really different,” Chen says.

Chen explains that she personally enjoys experimenting with different cannabis-infused dishes in the evenings.

“I love making food. That’s also one of my ways that I de-stress,” Chen explains. “And part of that journey is also making food with Potli goods that get me high, and then I have the best sleep ever.”

In the past, Potli carried infused chili oil and apple cider vinegar products as well. Chen shared that there are plans to re-release these products soon. Chen also hinted at a new, exciting product coming in the near future. While she couldn’t divulge the details just yet, she explains that it’s something she’s confident that the Potli community is going to love.

In the meantime, Potli’s dedication to creating versatile food items will continue to lead the way in infused home cooking and healthy eating.

“We really think that through edibles and through things that you eat, health is just something that is based on what you eat. And, you know, that’s the age-old adage,” Chen says. “And that’s really what the company’s main values are, is that we’re correcting people’s health and helping people feel better through the foods that they eat.”


This article was originally published in the November 2022 issue of High Times Magazine.

The post Pot in the Pantry appeared first on High Times.

AAPI Appreciation in the World of Weed: Movers and Shakers

Race is a topic that comes up a lot in cannabis, as social equity and the War on Drugs is discussed, but APPI folks are often left out of the conversation completely. Due to the harmful and racist “model minority” myth that Asians have to be model citizens, it is often assumed that they won’t have anything to do with even the world of legal cannabis—a myth that also shows there is still a major stigma against weed. To dispel those antiquated notions, we spoke with some of the major movers and shakers in cannabis who come from an AAPI background and are proudly bringing their cultural heritage to the world of cannabis. 

Photo courtesy of Fusion-Studio

Clark Wu – Attorney, Bianchi & Brandt 

Clark Wu is an attorney with Bianchi & Brandt and appreciates that the team he is on, specializing in cannabis law, has a variety of different backgrounds and strives to increase overall diversity in the cannabis industry through their practices. His work with the firm includes assisting groups that secured social equity licenses in Arizona and providing them with the tools they need to succeed.

“I give back outside of work through the American Bar Association’s judicial internship program by mentoring law students to encourage a more diverse generation of lawyers,” he says. “I’m also a part of the International Cannabis Bar Association’s Diversity Committee, which seeks to promote diversity and inclusion in the industry while reducing barriers to entry by developing tools to help social equity groups succeed. My firm has not only supported but encouraged these efforts.” 

Photo courtesy of Angela Cheng

Angela Cheng –  SVP of Marketing and Communications at Pacific Stone  

Angela Cheng was born in Hong Kong and grew up in Vancouver in a progressive household with artist parents. She feels that the immigrant experience and growing up creative helped inform her choice to work in cannabis marketing and help brands tap into their creative energy. 

“I would love to see more people who look like me working in cannabis. Representation is important, and as the cannabis industry continues to evolve it’s important to not just show up but to actively participate in the conversation,” she says. “My parents are now very proud of my work but it took time, and I think part of the reason it took time was because there were very few platforms for AAPIs in cannabis.” 

Courtesy of Socrates Rosenfeld

Socrates Rosenfeld, Co-Founder and CEO of Jane Technologies, Inc.

As the CEO and Co-Founder of Jane, a cannabis e-commerce provider, Rosenfeld initially got some pushback from his mom when he entered the cannabis space. As an Indonesian man, his mom had a lot of preconceived notions about cannabis but eventually, Rosenfeld was able to educate her about the good it can do. 

“My mom came around once she realized our ultimate mission is to help people, and that Jane was founded on my own healing experience with the plant,” he says. “As Asian-Americans, cannabis is a part of our history. It’s up to the current generation to redefine what the plant represents for ourselves—as well as for previous and future generations.”

Courtesy of Anne Fleshman

Anne Fleshman, VP of Marketing at Flowhub

As an active member of the cannabis industry for almost four years now with Flowhub, a cannabis point of sale company, Fleshman compares her cannabis journey to “coming out.” Cannabis was never something she spoke about openly before, and it took her a while to get over her stigma. 

“For a long time, I felt guilty about my personal consumption of cannabis,” says Fleshman, “There is still a stigma for sure, but I believe it’s diminishing. It’s refreshing to see communities normalizing cannabis as medicine and more states legalizing adult-use sales. As the industry matures, we have a unique opportunity to create a diverse and inclusive workforce that reverses the damages of the War on Drugs. We must create clear pathways to mentorship and educational opportunities, and prioritize the experiences of people of color and women in industry leadership roles.”

Courtesy of Marion Mariathasan

Marion Mariathasan, CEO and Co-founder of Simplifya

As CEO of compliance software company Simplifya, Marion Mariathasan has founded numerous cannabis startups and is no stranger to the industry. 

“It is nothing like how it was back when I first got into the industry in 2015,” he says of the stigma he faced. “When I first told my family and friends about my interest in the cannabis space and that I was starting a RegTech company, they were super shocked. Much of the shock I believe had to do with the fact that cannabis was still federally illegal, and due to the negative perception they had of cannabis—primarily due to misinformation.” 

Courtesy of Vince Ning. Jun S. Lee (left) and Vince C. Ning (right) (Co-Founders & Co-CEOs) 

Vince Ning – Nabis 

Vince is Co-CEO and Co-Founder of Nabis, the licensed cannabis wholesale platform. Vince’s prowess in technology, finance, and data analysis have helped him partner with cannabis brands across the state of California, where he has helped hundreds of businesses launch and scale. In doing so, he is always conscious of both his marginalization as an Asian person as well as his privilege. 

“It was definitely something that was on our mind,” he says when discussing being Asian in the industry. “We knew we’d be put in that category, and we really tried to first learn more about the existing cannabis culture. We didn’t want to come in and just be these Asian techies coming into the cannabis industry, trying to just do things our way. We really wanted to learn about how the industry got here and really integrate ourselves into existing fabric and try to help it and help shape it rather than forcing anything.”

Photo by Ellen Jaskol. ellenjaskol@gmail.com.

Sonya Lo, Executive Board Member, urban-gro

As the only female AAPI CEO of two major indoor growing ventures under urban-gro, Sonya Lo would like to see more representation in leadership positions, because she knows it is there in the grow room. Many of the world’s poorest farmers are women of color, and she believes that for them, seeing that representation is critical. 

“Sustainability isn’t just about carbon reduction, but also about creating better opportunities for farmers who wouldn’t otherwise have access to technology opportunities such as the ones I’ve had,” she says. “Over the next 10 years, I hope the indoor growing industry will reflect the increased diversity of industrialized nations’ populations and the adoption of these technologies in countries where women of color are the farmers.”

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