On today’s episode, Harold Dieterle catches us up on his current endeavors. The onetime chef-restaurateur behind Perilla, Kin Shop, and The Marrow in New York City, and author of Harold Dieterle’s Kitchen Notebook (written in collaboration with Andrew) discusses his formative days; the adventure that led to his appearing on and winning the inaugural season of television’s Top Chef; and his current life as a food and beverage consultant and developer of a line of cannabis edibles.
And in our weekly news and commentary segment The Line-Up, author Tracey Medeiros discusses her new book The Art of Cooking with Cannabis. The book takes a serious look at how to incorporate cannabis, which is becoming increasingly legal and accepted in a rapidly increasing number of states, into the full spectrum of recipes from beverages to salads to main courses, desserts, and snacks.
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