HOME > Chowhound > Food Media & News >
What's your latest food project? Get great advice
TELL US

"Marijuana Fuels a New Kitchen Culture"

g
gloriousfood May 19, 2010 07:15 AM

In today's NY Times: http://www.nytimes.com/2010/05/19/din...

I have to say that I was entirely puzzled by this piece. What is it about? At first, I thought it was outing chefs who smoke marijuana or chefs who did it in the kitchen or chefs who cook food for stoners. Huh?

I like several of the restaurants mentioned, but my preferences have nothing to do with the topic of this article.

Seems like a waste of valuable space (it was the lead story in today's Dining section).

Also, "In the 1980s, cocaine helped fuel the frenetic open kitchens and boisterous dining rooms that were the incubators of celebrity chef culture."

Really?

  1. a
    Avalondaughter May 27, 2010 07:26 AM

    Reading the title of this post all I could think of was restaurants filled with Cheez Whiz and Hostess Ding Dongs.

    Maybe it's the Sandra Lee effect. She has stoner food perfected into an imitation of haute cuisine.

    3 Replies
    1. re: Avalondaughter
      thew May 27, 2010 07:50 AM

      the problem is the official perception of people who smoke pot.

      they are doctors and judges and priests and CEO's as well as unemployed college students and surfers. They are gourmet chefs as well.

      1. re: thew
        babette feasts May 27, 2010 10:25 AM

        Agreed. Using drugs as part of the creative process is nothing new. Free the mind a little and you never know what it might come up with.

        1. re: babette feasts
          EWSflash May 28, 2010 03:58 PM

          Unless you're like me, in which case you'll fall asleep before it's time to eat. Sometimes I wish it had been otherwise.

    2. m
      MattInNJ May 24, 2010 07:06 AM

      Some of my greatest culinary undertakings have come about by me being stoned out of my gourd.

      5 Replies
      1. re: MattInNJ
        Passadumkeg May 24, 2010 07:58 AM

        How can you remember?

        1. re: Passadumkeg
          thew May 24, 2010 08:02 AM

          only amateurs forget.

          wait, what were we talking about?

          1. re: thew
            Passadumkeg May 24, 2010 08:08 AM

            I once told a student that drinking alcohol kills brain cells. He shot right back, "I have more than I'll ever need."

            1. re: Passadumkeg
              thew May 24, 2010 09:16 AM

              there's a character in one of tom robbins books loosely based on tim leary. when the main character is asking about his drug use she asks if he's afraid of brain damage. he replies something along the lines of "if you want a healthy plant you need to cut it back sometimes. this isn't brain damage, it's pruning"

              1. re: thew
                Passadumkeg May 24, 2010 09:36 AM

                Tim Leary, Wesleyan's favorite son after Bill Belachek.

      2. m
        ML8000 May 19, 2010 02:19 PM

        This is funny and appropo. When MJ is legalized this Nov in California, things are going to get fun, particularly in Oaksterdam and the Bay Area with the food scene. It's going to be fun and it's going to get wacky and wild.

        Side note: considering how much Bourdain and Chang has slammed CA, I find their comments even funnier. Indeed, CA is America's produce basket and dang...MJ is the state's largest cash crop.

        1. thew May 19, 2010 01:16 PM

          this is not news. it is an old story. what is interesting is that marijuana is again becoming more acceptable, if a piece like this can run in the times.

          and - it's always fueled my kitchen at home, too

          1 Reply
          1. re: thew
            Passadumkeg May 19, 2010 01:57 PM

            Time for a bowl movement. (sic)

          2. s
            smtucker May 19, 2010 10:30 AM

            This piece was total fluff and didn't really contribute to my understanding of food. Okay, chefs are human... some drink, some snort, some smoke. Uh. Yea.... An awful lot of space in my morning paper for nothing remarkable.

            12 Replies
            1. re: smtucker
              Up With Olives May 19, 2010 11:08 AM

              I didn't see the story as about relaxation/recreation, but that some restaurant dishes are going in the direction of what a teenage stoner would want to eat.

              1. re: Up With Olives
                thew May 19, 2010 01:17 PM

                not teenage stoners. that's the point. adults, with talent and skills, who enjoy marijuana as adults.

                1. re: thew
                  Passadumkeg May 19, 2010 01:56 PM

                  Yup. And why not? Alcohol, an addictive drug, is ensconced in wine, why not flavor enhancing Mary Jane?

                  1. re: Passadumkeg
                    l
                    LauraGrace May 28, 2010 09:48 PM

                    Well, you know, the 30,000+ drug-cartel-related murders in Mexico, for one, paid for by your friendly neighborhood pot dealer...

                    1. re: LauraGrace
                      m
                      ML8000 May 28, 2010 10:33 PM

                      Good reason to legalize pot. The same thing happened during the Great Depression with prohibition, Al Capone and the gangs of Chicago. Once they turned back prohibition and the black market was no longer profitable, the violence and terror went way, way down.

                      1. re: LauraGrace
                        Passadumkeg May 29, 2010 04:41 AM

                        LG, home grown, see gardening section.

                        1. re: Passadumkeg
                          l
                          LauraGrace May 29, 2010 05:49 AM

                          LOL!

                        2. re: LauraGrace
                          thew May 29, 2010 09:27 AM

                          most pot in america today is domestic.

                          note that no one is shooting each other over tobacco, and since prohibition was repealed there havent been too many people gunned down in alcohol trade. availability and a low profit motive stop crime

                          1. re: thew
                            c
                            Cachetes May 29, 2010 11:28 AM

                            You are right that "most" is, though DEA estimates can only verify that the amount is over 50%. That leaves room for a substantial proportion still being grown abroad.

                            All that being said, I don't think the violence in Mexico in the most recent years is due to marijuana, but rather from the movement of cocaine and to a lesser extent meth. I'm not letting marijuana off the hook for Mexico, since there is evidence that drug kingpins have devastated rural indigenous villages in their push to take over lands and turn them into marijuana growers. But pot is far from Mexico's biggest problem.

                            1. re: Cachetes
                              thew May 29, 2010 11:56 AM

                              the DEA and others have a vested interest in pumping up the threat from across the border, and downplaying just how much is grown domestically, so i would expect that figure to be lowballed. Over the last 15 years so much farming has moved indoors, in apartments and houses that i'm sure they have no way to know for sure

                              1. re: thew
                                c
                                Cachetes May 29, 2010 12:30 PM

                                Yes, you are likely right. And like you also said, pot is not the drug behind the big numbers of deaths. A movie you might be interested in if you are interested in the impact of drug production in Mexico is "Voices of the Sierra Tarahumara". It's a bit dated now, though problems there continue from what I've heard. Interesting interpretation of how drugs can help turn longstanding local conflicts much more violent (much in the same way it affected Colombia).

                                Decriminalization, at a minimum, would help.

                  2. re: smtucker
                    g
                    gloriousfood May 19, 2010 01:15 PM

                    Thanks. You and me both.

                  3. Voidsinger May 19, 2010 09:45 AM

                    You definitely need a serious case of the munchies to finish anything at "Au Pied de Cochon"...

                    3 Replies
                    1. re: Voidsinger
                      s
                      small h May 19, 2010 09:57 AM

                      Is it bad? I was in Montreal recently and considered going there, but the menu didn't appeal to me. That said, I think any kind of poutine qualifies as stoner food.

                      1. re: small h
                        Voidsinger May 19, 2010 12:58 PM

                        Oh no, on the contrary! One of the most fun culinary experiences I've had. It's not pretentious, it's not ultra high-end, it doesn't take itself too seriously. it's just a unique, fun place to eat at. Surprisingly affordable too.

                        The thing is that they serve a LOT of food, and most all of it is accompagnied with a slab of foie gras, enriched with thick and heavy sauces and reductions ("montee au beurre" is the rule, not the exception). But if you're ever in Montreal, I don't think there's another restaurant that I would call a "not miss".

                        1. re: Voidsinger
                          s
                          small h May 19, 2010 06:55 PM

                          Oh, I see. I don't eat meat, so I don't think it was the place for me. But I know it has a stellar reputation, and if I'm there again, I'll certainly give it another look. Thanks for the info!

                    2. s
                      small h May 19, 2010 07:23 AM

                      If you read the piece, why are you puzzled? The point of the article is pretty clearly summed up in this quote:

                      “There has been an entire strata of restaurants created by chefs to feed other chefs,” Mr. Bourdain said. “These are restaurants created specially for the tastes of the slightly stoned, slightly drunk chef after work.” As examples of places serving that kind of food, he offered some of David Chang’s restaurants; Au Pied du Cochon in Montreal, with its poutine of foie gras; Crif Dogs in the East Village, which makes a deep-fried cheese steak hot dog; and, in fact, the entire genre of mutant-hot-dog stands.

                      I thought it was a fine addition to the dining section, and I'd much rather read about how chefs get their ideas than yet another article about amateur hog butchers or Alice Waters.

                      7 Replies
                      1. re: small h
                        g
                        gloriousfood May 19, 2010 07:30 AM

                        I'm puzzled because I read the piece, the focus of which eluded me.

                        And statements like the one you pointed out and the one I referenced in my post seem random. I'm willing to at least consider that "in the 1980s, cocaine helped fuel the frenetic open kitchens and boisterous dining rooms that were the incubators of celebrity chef culture," but where's the proof of that?

                        I'm with you on your last para!

                        1. re: gloriousfood
                          s
                          small h May 19, 2010 07:43 AM

                          <but where's the proof of that?>

                          There has been so very much written about this that I hardly know where to begin. Ok, I know where to begin. Open Bill Buford's book, Heat. Turn to page 7. I also have anecdotal evidence from people I actually know, but that's between me, them, and the lamp post.

                          1. re: small h
                            g
                            gloriousfood May 19, 2010 08:19 AM

                            Thanks, small h. Wished the writer could have been helpful as you in connecting the missing links for me.

                            1. re: gloriousfood
                              s
                              small h May 19, 2010 08:57 AM

                              You can go to the Diner's Journal comment section and vent your frustrations - everyone else does! But I did like the article. I'm sure it will be criticized for the usual reasons - the NYT is trying too hard to be hip, why so interested in celebrity chefs, etc. - as well as the ambiguity that bothered you.

                            2. re: small h
                              Glencora May 19, 2010 09:55 AM

                              From page 91 of California Dish by Jeremiah Tower, "It was cocaine that became the fuel for the energy that changed the way America dines..."

                              And describing Chez Panisse's 3rd birthday in 1974, "The night was a huge success, premiering three new trends:individual pizza, the freedom to use any topping one wanted, and the drug that made all the long hours possible, then impossible, in the kitchen."

                              1. re: small h
                                yumyum May 22, 2010 09:26 AM

                                re: anecdotal evidence. Yes. Anyone who worked in a kitchen in the 80s could verify this. Simply being able to work the hours required was a challenge for many. Not super creative, though IMO.

                                Me, I'd much rather have stoner food than tweaked out coke food (aka NO food).

                                1. re: yumyum
                                  c
                                  Cachetes May 22, 2010 12:52 PM

                                  Agreed. I worked in a kitchen in the 1990s, and those who'd been there a while used to reminisce about the crazy coke-fueled atmosphere there in the 80s. By the 1990s, they were happy with a few beers or some wine after work (and a bit of pot, though I don't remember it so much on premises as at afterwork parties).

                          Show Hidden Posts