“I think this is the beginning of something that’s going to be very big,” says Flow Kana’s marketing coordinator Summer Lambert. “People are going to be having these culinary experiences with cannabis. This is just the very beginning of this very big industry.”
She perches next to me on a couch inside SmogShoppe. The sustainable cannabis company chose the posh Culver City venue for its launch party with the purpose of introducing sustainable cannabis to the mainstream Los Angeles culinary world by pairing it with a four course farm-to-table tasting menu. And that’s why I, a non-smoking, frequently eating food writer am in attendance. Lambert is smiling and seems giddy about the experience in store for us.
The time before dinner would seem like any other cocktail hour, if not for the servers walking around with vials filled with joints of In the Pines, Red Tail Ranch CBD (Cannabidiol).