Despite the recent federal crackdown on San Francisco’s medical marijuana dispensaries, the market for pot goodies is going strong. Clubs are working with city officials to create stricter guidelines for marijuana-laced eats. That includes making most edibles on-site in dispensaries on a small scale, passing regular inspections, and toning down packaging. Meanwhile, clubs like The Green Cross, a medical marijuana delivery service housed in a Victorian-era flat in San Francisco, are selling treats with a growing gourmet appeal, from salted caramels to lozenges infused with lemon zest. These photos by CHOW’s Christopher Rochelle offer a peek into how those treats are made.
It all starts with fresh, seasonal produce. In the dispensary’s kitchen, Green Cross president Kevin Reed shows off buds that will be turned into hash oil.