Latest On Outvoices
Newsletter Sign Up
Did you know January 27 is National Chocolate Cake Day?
According to Google, the history of chocolate cake goes back to 1764, when Dr. James Baker discovered how to make chocolate by grinding cocoa beans between two massive circular millstones. A popular Philadelphia cookbook author, Eliza Leslie, published the earliest chocolate cake recipe in 1847 in The Lady's Receipt Book.
Many of us would love chocolate cake the be celebrated every day of the year, but to officially celebrate its national day, a Chandler-based restaurant, The Double Dutch Kitchen and Cocktails, is offering a free slice of its handmade Chocolate Cake with the purchase of a sandwich or entree.
Their chef-crafted chocolate cake is topped with white chocolate and berry coulis. The Double Dutch Kitchen and Cocktails is a locally owned and operated New American gastropub serving comfort food with a modern and elegant twist. It is located at 1890 W Germann Rd # 1, Chandler, AZ 85286.
For more information about The Double Dutch, please visit www.thedoubledutchaz.com or call (480) 758-5856.
Do you like weed? Do you like candy? Then you’ll love weed candy.
As the legality of marijuana production and consumption continues to expand, so too do the methods by which cannabis enthusiasts partake. Joints, bongs, spliffs, blunts, thai sticks, vaporizers, dabbing—they’re all becoming more and more popular as new consumers enter the market.
But all these methods require that you ingest the wacky weed by burning it and inhaling the smoke. What if you don’t want to smoke? What if you can’t smoke for various medical reasons? Are you left “not high” and dry? Thankfully, the answer is no. There is another option: weed candy.
We’re all familiar with the “special brownie,” but cannabis-infused edibles come in so many more varieties: cookies, drinks, pills, snacks, spreads, and even candies. Here are all the gooey details on this tasty treat.
Weed Candy: A Great Alternative To Smoking
As already mentioned, weed candy is a great alternative for those who can’t smoke or don’t want to smoke. Those on supplemental oxygen can still get the benefits of marijuana without the risk of explosion and death.
Similarly, patients suffering from eating disorders, digestive disorders, and nausea due to chemotherapy can find relief from their symptoms by directly ingesting the low doses of cannabidiol (CBD) found in high-CBD/low-THC cannabis candy.
Another great reason people choose to consume their cannabis via candy is because it’s more discreet. No smoke. No smell. No coughing. No open flame. You can get your fix wherever you are, whenever you want.
One interesting effect of getting your cannabis via candy—and one that many people prefer—is that the effects last for quite a bit longer compared to smoking. This is because the candy, and the cannabis it contains, must first be digested.
Smoking/inhaling, on the other hand, is a much faster process because the smoke moves directly through your lungs into your bloodstream without the need for intermediary steps.
Different Types Of Weed Candy
Variety is the spice of life, and consuming cannabis candy is no exception. Weed candy takes many forms. The most popular of which are lozenges (like Jolly Ranchers), lollipops (food on a stick is always better), and gum.
The type of candy you choose will depend on your situation. For office workers, class attendees, and those concerned about appearances, the lozenge is the most discreet. At other times, a nice lollipop or piece of gum can really liven up a slow afternoon.
Weed Candy For The 21st Century
Advances in cannabis technology have yielded some pretty cool stoner stuff. But few reach the level of nanoencapsulated THC. Too much of a mouthful for you? Just call it Nanobidiol™ for short.
Nanobidiol is made using a cutting-edge process that minimizes each THC molecule and then surrounds it with a special membrane that gives the THC some pretty unique qualities. Nanobidiol is not only smaller than regular THC, but it’s also more water-soluble. This decrease in size and increase in water solubility makes the THC more bioavailable.
That means you’ll feel the head high in 2-10 minutes (6 times faster than other weed candy on the market)! You won’t have to wait an hour or more like you do with other edibles.
Impacts Of Weed Candy On Your System
The impacts of weed candy on your system can be thought of in terms of speed and duration.
Smoking your marijuana is like a drag race: Its effects are felt almost immediately, but they’re over just as quickly. Cannabis candy is like a NASCAR race: The experience, though still great, takes anywhere from 30 minutes to 1 hour to get going. In addition, the effects of marijuana candy tend to last quite a bit longer (from 2-6 hours) because the cannabidiol is slowly digested in the stomach.
Who Can Benefit From Weed Candy
The benefits of weed candy are wide-ranging. Individuals suffering from both acute and chronic disorders can find relief inside a marijuana candy.
Those suffering from chronic pain, autoimmune disorders, insomnia, nausea, muscle inflammation, nervous system disorders, and muscle spasms can benefit from the way marijuana candy is processed into the body.
Individuals who suffer from gastrointestinal disorders like Crohn’s Disease are especially benefited by marijuana candy and other edibles. This is because Crohn’s Disease is an autoimmune disorder of the gastrointestinal tract. Marijuana candy can deliver cannabinoids directly to the site of the disorder and provide much-needed relief.
Quality Concerns Regarding Weed Candy
Quality is always a concern when it comes to marijuana. Whether you get your fix by smoking or ingesting, you should at least verify the quality of the product you’re consuming. As it applies to weed candy, it’s important to keep a few simple things in mind.
This can mean that trace amounts of allergens (gluten, nuts, pet dander, lactose) can find their way into the marijuana candy. For people allergic to these things, major problems can occur and interfere with the healing effects that the marijuana candy offers.
Similarly, there is no way to determine the quality of the cannabis used in the cannabis candy. Because the cannabis is hidden in the mix, it’s very easy for candy companies to dispose of reject marijuana that can’t be sold for smoking.
It’s not always possible, but purchasing a marijuana candy that has been lab-tested for potency and contaminants is preferable. At the very least, it’s important to get your marijuana candy from a trusted source.
The local dispensary that you’ve frequented for a number of years is a good place to start. If they don’t already sell marijuana candy, they might be able to find a reputable supplier.
Where To Start
If you’ve never tried weed candy before, we suggest that you purchase a piece or two from a trusted source and see what you think. If you like the taste and the effects it produces, you could then try cooking up your own batch of marijuana candy.
As with every other method of cannabis consumption, the important thing is that you enjoy the ride. So don’t stress about whether oral uptake is better than gastrointestinal or pulmonary. Just try a variety of delivery systems and go with your favorite.
The Best Weed Candy Comes From High-Quality Cannabis
Weed candy can come from any strain and be of any quality. It can be headies, beasters, mids, or regs of Blue Dream, Chemdog, Yoda OG, Thin Mint Girl Scout Cookies, or any of the more than 700 existing strains.
The best weed candy, however, comes from high-quality, organic buds. For a truly righteous weed candy experience, we recommend only using a high-quality variety (headies or beasters) of your favorite strain. It will make the experience so much better.
With a good quality organic strain, you’ll need less candy to experience the same effects. A little will go a long way.
You may have to pay a bit more for weed candy made from a high-quality extract, but you’ll be much happier with how you feel when you use it.
So don’t settle for an inferior weed candy. Get some made from the best buds on the planet and experience cannabis and candy the way it was meant to be.
About the Author
Anthony Franciosi also known as Ant, is an honest to goodness farmer whose fingers are as green as the organic cannabis he grows. He is the proud founder of Honest Marijuana Co.– an all natural, completely organic marijuana growery in Colorado. The company is a pioneer in the industry, using Earth-friendly recyclable tin cans with pure nitrogen to ensure only the highest level of integrity and quality, launching Honest Blunts, the first organic hemp-wrapped, machine-rolled cannabis blunts as well as inventing the patented Nanobidiol™ Technology, which reduces non-water-soluble substances like cannabinoids into a nano-size so they can be added to candy, transdermalpatches, topical lotions, and other cannabis products for the cleanest, most efficient, and most discreet form of cannabis consumption.
For the last few months, OUTvoices Nashville’s print edition featured a new column—our first regular cooking column, “Joe Eats World.” This column is an extension of Morales’ work as a food blogger and chef and part of a larger project in what will soon become OUTvoices TV. Morales recently filmed the pilot episode of a “Joe Eats World” web-based television show.
Morales decided to go to culinary school around 2014, in what he said his husband might call a “midlife crisis”—though he protests that that’s not quite right. “I just felt the need to do something different,” he said. “I like to write, and I like to cook … so when I started talking about going to culinary school, to begin with, I didn’t have a desire to be a restaurant chef.”
Joe Eats World
This was also the real genesis of his food blog. He intended to learn about food, how to cook, and document his journey in his blog. As for his food career, he said, “I decided I’d figure that out along the way!”
He admitted that felt kind of silly. “At my age and having that naivety?”
Once he got started, however, things didn’t follow that plan, either for his blog or his career. “It was going to be more of a diary… I guess that's how it always starts: you always have these good intentions. I started a blog because I was going to document my culinary education … start to finish and then about the restaurant industry and whatever else. Going into culinary school full time, doing side work … it just kind of sat there!”
As far as his attitude toward restaurant work went, that also transformed during culinary school. “I was like, ‘Alright, I absolutely want to get into the restaurant.’ And once I went into a restaurant, it was amazing. Some of the best times I had in the kitchen were in the restaurant!”
Chef Joe Morales
Out of culinary school, Morales became a sous chef for a Michelin-recommended restaurant, where he worked until they closed in 2019 and relocated to Cleveland. The closure of the restaurant spurred him to rededicate himself to food blogging and teaching.
“I started to teach cooking classes at a local kitchen here in Chicago,” he explained. “There's an LGBTQ owned business that is down the street from us, so I was doing a lot of cooking classes and stuff there for them until the pandemic hit, and all of that stuff got shut down.”
Morales has continued to develop the “Joe Eats World” blog—which took the shape of a full food blog, though primarily focused on recipes and cooking tips—during the pandemic. When it comes to recipes, Morales took a different tack than many contemporary food blogs. Rather than focus primarily on the backstory and history of the dish, with personal asides, his blog entries focus their detail on the execution of the technique and conclude with the formal recipe.
In addition to detailing his perfected recipes, Morales also gives readers a window into the development process professional chefs go through as they experiment with dishes in a section he calls the “Test Kitchen.”
“Basically, the Test Kitchen details when I get these ideas of cooking something or trying something, how I executed it, and then I will tell you whether they fail or not. So far … there's been some failures. You know sometimes something sounds good but in the execution not so much! I did a twist on this chicken and Italian sausage dish that was a little sweeter than the traditional preparation. It sounded great. And then I made it, and I was like, ‘This tastes like shit.’ Sometimes you have to try it to find out!”
Why document the failures? “I struggled with that because everything that people put on their websites—the recipes, or whatever else—they're going for the hero shot and the perfect picture! Nobody likes to talk about their failures, so in my Test Kitchen I document both successes and failures. Like—I don't think I wrote about it yet but—I've done sourdough bread, and I don't know what it is with me and sourdough bread. But my first attempt at sourdough is always a failure. One time I woke up two days later, and the starter was just pitch black. And I had to toss it out. But you know people can learn from our mistakes, so I write about it, focusing on ‘do this, but don't do that’.”
Joe Eats World ... Television?
When asked how the “Joe Eats World” television show idea was born, Morales explained that it kind of came together with the birth of the OUTvoices and Aequalitas Media brands on the one hand and his return to the blog on the other.
“I was going to do videos for YouTube that would supplement the ‘Joe Eats World’ blog—it was basically going to be me filming myself doing recipes and stuff like that. Then, it kind of morphed as people would say, ‘Oh, you should do a cooking show. And maybe you should have drag queens or something like that—you know, some sort gay themed show’.”
Beyond the direct appeal to the LGBTQ+ community, Morales thinks this kind of show brings the added value of both showing that our community’s interests are broader than stereotypes and bringing visibility to LGBTQ+ people in the industry.
“I think that the last year-and-a-half has kind of taught us that there's a lot of things that are unspoken unseen. And I think that having an LGBTQ cooking show could help highlight LGBTQ+ diversity in a positive way. We're more than we're more than what they see on comedy and dramas, or at Pride events.”
“Cooking,” he added, “also has broad appeal. There's enough negative crap going on in the world. And there are a lot of LGBTQ+ people in the industry that aren't getting a lot of visibility. A lot of gay or lesbian or transgender chefs—people within the LGBTQ+ spectrum—aren’t highlighted. They're usually just kind of in the background and doing their thing; they're just trying to make a living, enjoy what they're doing, and create great food. A show like this would bring them front and center.”
A lot of planning remains to be done to bring “Joe Eats World” to little screens around the globe, but Morales was on set last month to shoot a pilot, and planning for the series is proceeding, as OUTvoices continues to develop digital content for its OUTvoices TV and OUTvoices Radio arms.
But you don’t have to wait for video to follow what Chef Joe Morales is up to in the kitchen. Check out “Joe Eats World” each month in OUTvoices Nashville, and read his blog posts at joeeatsworld.com.
Ironically, Keyla Aguilar’s journey to veganism began when she worked at a burger joint. Her then manager was a proud vegetarian, which helped inspire Aguilar to go herbivore. These days Aguilar, the co-owner of Earth Plant Based Cuisine, is still dishing out burgers — as well as tacos, burritos, and other classic Mexican dishes — only now she gets to share in the feast knowing that no animals were harmed in the making.
When Aguilar first gave up the carnivorous lifestyle, it caused some headaches around her family’s dinner table. Meat was an essential part of the traditional Hispanic cuisine they shared, or so it seemed. After two and a half years as a vegetarian, Aguilar finally relented to her parent’s protestations about the difficulty in accommodating her diet. However, soon her little sister jumped on the plant-eating bandwagon too. A familial tipping point was reached and a few weeks later her parents also made the plunge. Soon after, the whole family went vegan.
While carnitas and chicharrones were out, the Aguilar clan refused to give up the traditional tapestry of spices and textures that had always brought them together at mealtime. Of course, they had to show a little flexibility and patience in order to get there.
“It took a while to transition all of the recipes to vegan,” Aguilar explained. “There was a lot of trial and error, but we still liked our food, our flavor.”
Their experimentation proved fruitful. Soon they were eating healthier than ever without scrimping any on taste. Another benefit was cooking and cleaning sans animal flesh proved simpler and faster. This was good because, vegan or not, demand for their eats quickly outstripped supply.
“Every time we would have a family gathering or a potluck or something, we would bring our food,” Aguilar explained. “People would always like it even if they weren’t vegan. Our food would always be finished before everyone else’s.”
The Aguilar sisters started discussing taking their family cookbook pro. They surveyed the Phoenix food scene. There were many Mexican restaurants and a few vegan eateries, but no specifically Mexican vegan ones. A lot of places offered token or place-holder vegan options that didn’t do much to dispel the idea that such food is bland and boring. A restaurant serving vegan dishes that even the most blood-thirsty diners could enjoy seemed like the perfect niche.
First things first, they found a space on Grand Avenue in the same shopping complex as Cha Cha’s Tea Lounge. The family put the planet-friendly policies they used in the kitchen into practice during construction. Everything that could be saved or reused was, including building tables and a ceiling from old wooden pallets. On September 5, 2019, Earth Plant Based Cuisine had its grand opening.
Of course, after a few months of success, COVID-19 reared its spikey viral head. Even as the new restaurant shutdown in-person dining during the pandemic’s earlier days, community support kept rolling in. While things looked bleak, enough business kept coming to keep the new spot open. In the recent weeks, Aguilar has seen orders slowly growing again.
My first visit came on a Wednesday evening in late October. I found it easy to place my order online and then set off towards the westside. Finding a spot for my vehicle was likewise a breeze since the shopping complex sports its own ample parking lot, saving me the headache of parallel parking on the busy diagonal thoroughfare.
The complex also boasts a massive, bricked courtyard and covered outside dining area, something so critical for a restaurant’s success in these plague-ridden times. In fact, while I planned to dine and dash — after picking up and paying for my to-go meal, of course — the spacing of the dining tables on the patio made me feel comfortable enough to eat there, the first time I’ve done so in a very long time. The staff quickly switched my meal to real plates with no fuss. As I watched a classic pink and lavender Arizona sunset, I felt some small sense of normalcy returning, if only until I foolishly glanced at the day’s headlines on my phone.
For starters, the affordable pricing allowed a friend and I to enjoy a meat-free feast. There was even enough leftover in the dining budget for a second visit the following day. Normally good vegan food costs an arm and a leg, but this place saves both animal and financial appendages.
For an appetizer, we ordered the chorizo fries. They were buried under a massive pile of meatless chorizo, guacamole, tomatoes, onions, and plenty of cheese sauce. The fries remained crisp and warm despite the mountain of smokey, citrus-infused toppings. This could serve as a meal for one or possibly even two.
We also tried the buffalo wings, which really are something special. Not only did the fake meat come liberally slathered in a tangy buffalo glaze, but they also even sported “bones.” While not actual skeleton, these made for easy handling and really added to the carnivorous verisimilitude. Chewy, meaty, and smothered in smokey sauce, I felt a bit like Fabio in that I almost couldn’t believe this was really all vegan. A house-made ranch rounded out this delightful dish, which I highly recommend.
I was already loosening my belt when we started our main courses. I opted for the Bruno burger, which bears a striking resemblance to the platonic ideal of a Big Mac you might see in some glossy ad. Like the wings, the delight is in the cook’s attention to detail. The golden bun is bedazzled with lightly charred sesame seeds. The large, thick patty slightly overhangs the bun, just as I prefer. Thousand island dressing, onions, tomatoes, and fresh lettuce complete the package.
My dining companion went for an order of three “Fish” tacos. These were each little works of art decorated with purple cabbage, red tomatoes, and a glowing orange sauce. Tucked under this riot of color were plenty of chunks of soy-based faux fish. Again, the realness of the fake meat is greatly enhanced by the careful spicing and fresh accoutrements. Still, the star of this dish had to be the tortillas themselves. Baked in house, they were soft like goose-down pillows yet also plenty chewy.
Walking back to our vehicle, we caught sight of a nearby couple sharing a luxurious looking diary-free milkshake. We couldn’t quite find the room for it that evening or during the next day’s lunch I was already plotting, but the pair of lovers looked as content in their dessert as they did with each other.
The following afternoon, my gluttony again conspired with Earth’s well-priced menu. Even after all that food the night before, I was able to order a crazy “shrimp” burrito and a hot diggity dog without going over budget. It was too much for one man, but that didn’t stop me from inhaling it all before retiring for a delightfully unproductive afternoon food coma.
The meatless hot dog came loaded with colorful toppings and a heaping portion of golden fries. An homage to the southwest’s world-famous Sonoran dogs, this protein cylinder was smothered in not only ketchup and mustard, but also pinto beans, crema, avocado salsa, tomatoes and onions. This good dog offers a whole lot of bark for the buck.
Getting a little fishier, I then ordered a fake shrimp burrito on the owner’s recommendation. I was glad I did. I actually enjoyed the fake shrimp ever so slightly more than the fake fish from the day before. The breading, texture and flavor were so real. Aguilar explained they use seaweed to capture that certain oceanic essence, which means big flavors and big phytonutrients. Again, the tortilla's warm chewiness made it far more than just a vehicle for the tasty innards. The fake shrimp can also be had on tacos, which I think I’ll try on my next visit.
If you need to feed a family of mixed palettes on a limited budget, Earth Plant Based Cuisine is just the planet for you. This West Side treat is a true triple threat: tasty, affordable and environmentally conscious. What more could you or Mother Earth ask for?