An Interview With Monica Lo, Cannabis Cook And Co-Founder Of WeedHorn

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We're celebrating 4/20, the day stoners throughout the world celebrate by voraciously consuming marijuana in all its smokable, edible, topical, and who-knows-what-else forms. In honor of the holiday, The ANY Magazine is publishing a series of articles that celebrate marijuana and its many uses. 

We talked with Monica Lo, a San Francisco-based creative director whose effort to find a healthy way to deal with high levels of stress led her to discover Marijuana. Since her discovery, she's co-founded the organization Asian Americans for Cannabis Education, the weed recipe site Sous Weed, and WeedHorn.com.

Who Are You? And How Did You Get Into Cannabis?

I’m a creative director, photographer, and an activist working to change the public perception of cannabis users. I worked in advertising for eight years in New York before I moved to San Francisco to dabble in startup life. 

I usually operate at a high level of stress, to the point where I used to give myself stomach ulcers. Cannabis is the only thing that could ease my anxiety, keep my creative juices flowing, and help me sleep through the entire night. I just got back from a physical and my doctor says I’m healthier than ever and I definitely feel happier and more centered as well. It’s such a beneficial and benign plant, how can anyone argue that it’s not medicine? 

You Have an Amazing Site Dedicated to Cooking With Weed. How Did You Get Into Cooking With Cannabis?

I worked at a startup called Nomiku when I first moved to San Francisco. We built the hardware and software for easy sous vide cooking. Sous vide is every top chef's secret weapon to making delicious food consistently. 

I created Sous Weed as a passion project to document all my sous vide weed recipes. Since you’re cooking underwater at a very precise temperature, sous vide lends itself perfectly to cannabis cooking—no more messy stove-top methods or smelly crockpots. It’s discreet and safe.

Most of the edibles found in dispensaries these days are high calorie, ultra-sweet, and way too potent. That just won’t fly because diabetes runs in my family, I have a salt-tooth, and I still want to be fully-functional when I’m medicating. Sous Weed is my way of showing the world you can also easily medicate with healthy meals and snacks.

What Are the Benefits of Eating Cannabis V.S. Other Ways of Getting High?

Your body processes THC differently when you ingest or inhale. When eaten, cannabis gets metabolized by the liver which creates a stronger, longer-lasting effect than when smoked or vaporized. Ingesting also puts less strain and irritation on my airways which was my doctor’s main concern.As Someone Who Hasn’t Cooked With Cannabis Before, What’s the Best Recipe or Technique to Get Started?

I would start with a simple butter or olive oil recipe to use when you make your next meal. Begin with one teaspoon at a time to explore and test your level of tolerance. Give yourself an hour or two to feel the full effects and just remember if you’ve eaten too much, it’s impossible to overdose and no one has ever died from cannabis! Have fun! As Someone Who Hasn’t Cooked With Cannabis Before, What’s the Best Recipe or Technique to Get Started?

As Someone Who Hasn’t Cooked With Cannabis Before, What’s the Best Recipe or Technique to Get Started?

I would start with a simple butter or olive oil recipe to use when you make your next meal. Begin with one teaspoon at a time to explore and test your level of tolerance. Give yourself an hour or two to feel the full effects and just remember if you’ve eaten too much, it’s impossible to overdose and no one has ever died from cannabis! Have fun! 

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