High Times

He built his name getting America to eat head to tail. Now James Beard Award-winning chef Chris Cosentino is bringing that same obsession with craft and flavor to cannabis. He joins Sara Payan to talk about his Spicy Arugula collaboration with Sonoma Hills Farm, why the race for high-THC looks a lot like factory farming, and how he built a gummy the same way he builds a dish. Chapters: 00:00 Welcome & Chris's first cannabis experience 04:02 Growing up in Rhode Island: food on both sides of the family 10:48 Dyslexia, ADHD & surviving culinary school 16:32 Rubicon, Incanto & cooking head to tail 23:45 Beef heart: where to start with offal 26:47 Cooking with farmers 30:28 Sonoma Hills Farm: how the collaboration began 33:29 The Spicy Arugula CBG blend & leaving SSRIs behind 38:13 The race for THC vs. factory farming 42:20 Terpenes, tomato fields & an unmedicated cannabis dinner 45:33 Pairing cannabis flavors with food 47:57 "We've all overdone it": the SF police story 50:30 Building a culinary gummy 54:24 What Chris is hopeful about 57:20 Where to find Chris About Chef Chris Cosentino: Chris Cosentino is a James Beard Award-winning chef, restaurateur, and television personality — winner of Top Chef Masters and a familiar face from Iron Chef America and The Next Iron Chef. Known for championing offal and whole-animal cooking at San Francisco's Incanto, he is now the culinary partner of Sonoma Hills Farm, where he co-created the Spicy Arugula pre-roll and gummy. He also hosts the podcast How the Sausage Is Made. Hosted by: Sara Payan 🌿 Planted with Sara Payan on High Times ▶️ Watch every episode: https://www.youtube.com/playlist?list=PLYlyBw2NC_lPc6Jm-XOr2DS49VHz2muNF — More from High Times — 📸 Instagram: @hightimesmagazine 🎵 TikTok: @high_times_mag 🐦 X: @high_times_mag 📘 Facebook: @HighTimesMag 🌐 Website: hightimes.com Subscribe for new episodes of Planted with Sara Payan and more from High Times. #ChrisCosentino #SaraPayan #PlantedPodcast #HighTimes #SonomaHillsFarm #CannabisCuisine