A joint with dinner chosen by a kind of pot sommelier

Pass the Pork Belly, and the Joint - The dinner was the third iteration of the Luck Pot, a series of get-togethers intended for adult users of marijuana, sponsored in part by a rotating group of medical-cannabis companies based in Northern California. ... One of the Luck Pot’s co-hosts, clad in a blazer, welcomed people to their seats. “On your tables is the first of three joints,” he said, acting as a kind of pot sommelier. “Tonight we’re showcasing flower grown by a Sonoma collective of 10 farmers with a total of 150 years’ combined experience in artisanal indoor crops.” A professionally rolled fatty lay in each ashtray. The first joint of the evening was a strain called Girl Scout Cookies. “It’s an indica-sativa mix, 59 days flowering,” he said. “You’ll taste sweet evergreen with light hints of pepper-spiciness.” He touched on an aspect that wine sommeliers do not discuss, the effect. “This should make you feel focused and relaxed,” he said. “A little heavy-headed. So spark up. Eat. Enjoy.” ... People rejoiced when the second course arrived: a potato stew with pork neck and a joint made with a strain called Fire OG. “Twenty-one percent THC,” the co-host said. “It’s sweet and earthy, slightly woodsy. This’ll give you a mental uplift and a full body mellow.”

Perrier-Jouët debuts vintage champagnes - Champagne aficionados will be brim full of excitement when Perrier-Jouët releases its first-ever series of vintage champagnes on May 1. Entitled The Art of Vintage Collection, this singular event encompasses three mature vintages of belle époque from 1982 (£621), 1985 (£535) and 1996 (£333) selected by cellar master Hervé Deschamps. This will be the first time these rare and aged champagnes will be released beyond the walls of Maison Perrier-Jouët in Epernay, but only 12 bottles of each are to be available in the UK – and demand is almost certain to outstrip supply.
Wine marketing needs more investment: industry - Riverland Wine executive officer Chris Byrne said the issues with the consumer perception of wine were an industry-wide problem and what consumers wanted was not being listened to. He said a marketing effort to help consumers understand that the Riverland was more than a bulk wine producing region was being drafted, but the national industry needed to work on its public perception. "I don't think it's a particular problem for the Riverland. I think it's a problem for all of industry," Mr Byrne said.

Chipotle to Stop Serving Genetically Altered Food - In a first for a major restaurant chain,Chipotle Mexican Grill on Monday will begin serving only food that is free of genetically engineered ingredients. “This is another step toward the visions we have of changing the way people think about and eat fast food,” said Steve Ells, founder and co-chief executive of Chipotle. “Just because food is served fast doesn’t mean it has to be made with cheap raw ingredients, highly processed with preservatives and fillers and stabilizers and artificial colors and flavors.”