Anyone who’s spent any time working in a restaurant, from busser to GM, knows what a cesspool of drug and alcohol use it can be – so hand it to the New York Times to put a more desirable spin on the topic. Kind of a fun article about the influence of marijuana on gastronomy.
Marijuana Fuels a New Kitchen Culture
My favorite part had to be this savory little paragraph:
“The cereal milk soft-serve ice cream at Momofuku Milk Bar in Manhattan is a perfect example. A dessert based on the slightly sweet flavor of milk at the bottom of a cereal bowl particularly appeals to someone who knows both high-quality food and the cannabis-induced pleasure of a munchie session built from a late-night run to the 7-Eleven.”
As only a stoner would think that the milk at the bottom of a cereal bowl constitutes ‘ high-quality food’ or should it be HIGH-quality food?