Michael Magliano (Gusto Green). Michael's culinary background is formidable, including several years with three-star Michelin experience under Thomas Keller at the French Laundry and Michael Tusk of Quince, and on the opening team for Craft restaurants in Dallas and Los Angeles for Tom Colicchio. He worked with Jon Shook and Vinny Ditolo at LA's Animal, and as executive chef of Soho House on both coasts. Michael tells Mike and Mary Jane about how he started as a grubmaster with the Boy Scouts, what excites him about cooking with fresh cannabis, and how he sources the finest ingredients on the planet for his delicious dishes. Listen in for a conversation with one of the top chefs in the world about how he's dreaming up culinary delights infused with adaptogens — including weed.

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