Here we are at the final episode of Euro Tripping where Angelo and I talk about my time in Germany. One of my favorite parts of being in Germany was the history and the wood burning stove, in the episode picture, which we had to do all our cooking on! I also touch on a lot of the snacks I got to enjoy in Europe, including the Dutch Peanut M&Ms 🤤 Angelo asks me a couple questions about my trip, including my favorite city to explore and which food I enjoyed most. Then we finish with me talking about the cannabis culture I experienced in each county, which was much different from what I'm used to here on the West Coast. So roll up some pure and join us for a well rounded episode to finish off my Euro Tripping!

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Well here we are halfway through the journey and heading up to the Netherlands! Come along and hear about my adventures in Alkmaar with the CheeseHeads, differences in their grocery stores vs. ours, and how I can make some OK food 😅

I was able to visit the Cheese Museum where cheese makers from all over would bring their cheese to market (pictured in the episode artwork). I can now say I've been to a Dutch coffee house 😉 And I got to dine with my friend at a restaurant he used to work at and it was excellent! Every place I visited in Europe had it's charm but the Netherlands had such a picturesque beauty everywhere I went and I hope I'm able to paint that picture for you with this episode and the with the  pictures on our new website, asliceofcannabis.com 

So slice off a piece of smoked gouda and smoke up with us on A Slice! 🧀

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Euro-Tripping Part II: Barcelona Here we are making our way down to Barcelona in Southeast Spain! Come along as Angelo and I review my time at Spannabis. We talk about the cannabis culture of Spain, opposite ends of the food spectrum between the Russian Salad (not my favorite) and the Iberico Ham (my absolute favorite).  And I go over my adventures around the surrounding community, L'Hospital. So light up some of your favorite cannabis, slice up some ham, and join us for A Slice of Cannabis!

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Welcome back for a new season of A Slice of Cannabis! This season we are starting by going over my trip to Europe last year. We will start in the Northeastern part of Spain known as the Basque region of Europe. I went to Bilbao, the unofficial capital of the Basque region. Angelo and I talk about the area itself, how I wandered into a crucifixion museum, and of course the amazing food I experienced. I really wish I had more time to spend in Bilbao, but a recap with my friend was really nice and I think you will enjoy following along as well.

So join us for some Pinchos and Blind Cake while we go over this amazing part of the world, Bilbao, Spain!

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For this year's reading of A Visit from St. Nick I thought I would take a try at making a cannabis version of the classic poem. Let us know what you think and I hope you all have an amazing Holidaze Season 🎄💚

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Happy Holidaze and welcome in for Slivers of Slice! We took our inspiration today from the episode with our friend Rhizo Rich. Now Snickerdoodles have an interesting and chewy history, much like the cookie!... OK, OK, it's not chewy but it is more complex than you may have thought. Like, were you aware this cookie more than likely started as a bar style treat and not a cookie at all?!?! Shocking, huh? lol

We also give a brief history of two other American favorites, Banana Bread 🍌🍞 and Peanut Butter Cookies 🥜🧈🍪 And then Angelo and I wrap up with some of our Holi-DAZE memories. Let's get nice and baked this Holiday week and enjoy a Sliver of Slice with us!

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Happy Holidays and welcome in for a new Sliver of Slice. Todays episode is about Cotija Cheese and then some cannabis history about Latin America. Angelo and I discuss the origins of the salty, crumbly goodness known as Cotija cheese. Where it comes from in Mexico, how long it has been around, and how this cheese is not vegetarian.

We also talk about some more cannabis history from Mexico and a little talk about older strains, like Acapulco Gold. So maybe for this episode take your joint, slather it with some concentrate, then dust them wets with some keif like you would your elote with some Cotija. Now let's get toasty and enjoy a Sliver of Slice!

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Welcome back to a NEW episode of A Slice of Cannabis! We apologize for our absence but we are literally bringing the heat with our latest subject: Salsa 🌶 Angelo is with me to talk about the raw beginnings of this favorite condiment. We discover the first renditions of salsa in the Mesoamericas and the surprising foods it was served upon 🦌 😳 There's the history of how salsa made its way to the States and eventually "New York City!" And then a hot sauce recipe you can easily make at home! Then we make our way back to the ancient cultures and discover their brief history with cannabis but also their extensive history with other enthogens (plants or substances traditionally used for sacred rituals 🍄 🐸  So twist up your spliff (with or without the hallucinogenic frog skin) and let's enjoy the hotness which is Slivers of Slice: Salsa 🌶 And please help us defeat the evil Algorithm and Like, Subscribe, tell your friends, leave a comment! It really helps us when you do so, so thank you 💚

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This time on Slivers of Slice we are going to take a look at the fermented food world and focus on  kimchi. This food was mentioned during the Jordan River episode of Slice. Looking into the history with Angelo was quite the history lesson in food but also the region of Asia including Korea, China, and Japan. Much more here than just a way to preserve food over the winter. And then the cannabis history in this part of the world is fascinating! From the ambiguous tales of North Korea's relationship with cannabis and hemp to the temples built to the Immortal Cannabis Goddess, Magu! Whaaaaat?!?! Her name translates to Hemp Maiden 😍 Come join us for some food and history as we learn about kimchi and the hemp maiden, Magu, on this episode of Slivers of Slice!

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Hello, can I get any drinks for… Sorry, Server Mode kicked in for a second there lol Welcome back for another episode of A Slice of Cannabis! I’m very excited to bring you this episode with Alex, the St0nerChef. Since Alex is certified Neapolitan Pizzaiuolo we spent some time talking about pizza and defining the Margarita pizza which I found really interesting 🍕

The conversation then again heads towards producing and procuring your own food, this time in the form of hunting. We learn about Biltong, an African cured meat, and how what we get here in the states isn’t actual Biltong. And we get into a bit of Alex’s history with cannabis and how it’s influenced his life to point where he became the St0nerChef. 

You heard of “two hot knives”?… Well let’s see what this pizza paddle can do 😂 and let’s enjoy A Slice of Cannabis 💚

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