Toke & taste.
Colorado has come along way since 1937, when the very first arrest for cannabis possession and distribution took place in Denver, Colorado. Since then it became one of the first states to legalize marijuana but on a localized level weed continues to be a hot topic. With more dispensaries here than Starbucks and McDonalds combined though it’s fair to say we are at the forefront of the industry and one of the most emboldened states in the country.
According to the Colorado Department of Revenue, “the regulated cannabis industry in Colorado supports over 40,000 jobs from farmers to retailers, it accounts for 5.5 percent of Colorado’s employment growth, and it has so far contributed over $800 million in tax revenue.” Like it, love it, or wishing to keep it lame, there is no denying it’s ample green stamp on our economy and culture.
“Of course I know how to roll a joint.”
-Martha Stewart
Do you eat your greens?
In addition to cannabis in it’s better known form there is a huge, growing space in gastronomy for the integration of marijuana into food, beverages and other tasty formations. RMFR explores the presence of Mary Jane in edible culture in Colorado, as it lends its herbaceous flavor elements to everything from fine dining experiences to a pack of pot shop dummies. Whether we’re summing up the potency in an elevated chocolate bar or its ability to break down into butter fat for brownies this plant has endless possibilities in Mile High dining.
Eyes Bigger than stomachs welcome
Every good story begins around the table.
restaurateursHere at Rocky Mountain Food Report, we are committed to discovering and sharing information about the growing food culture here in Colorado, and beyond. We are eager to learn about the people, pastimes and processes that make the plates we can’t put down such an integral part of our daily lives. Food is the universal language of love and we live, breath, work and play for the passion that is the hospitality industry. We strive to parlay pertinent knowledge about brilliant brands, progressive restaurants and interesting events forward to you, our intentional readership taking it all the way back to the heart of food to discuss the agricultural and animal beginnings all the way forward to the professionals who prepare, brew, build and distill these delicious creations. We value the individuals who are creating worthy livelihoods from their passion projects and showcase the hard working chefs, bartenders, farmers, ranchers, brewers, distillers, restauteurs and sommeliers who make the arrival of these ingredients and life’s simple pleasures all possible. Food is art. Food is nourishment. Food is fun. Beyond our artistic appreciation for the beautiful presentations that have crossed our tablescapes and an unwavering admiration for the strenuous, challenging work of the entirety of the food & beverage community, we share the thread that we like to eat. No matter your age, sex, political affiliations, religion or socioeconomic status, every single one of us gets hungry. We come together to talk about cravings, the desire for a thoughtful craft community and what we should all eat next and that’s the joy of writing about gastronomic culture. At heart, this is a news forum that celebrates our hierarchy of needs where eating lives at the tippy top. Let’s learn together, taste all the things and enjoy every single bite.
Get full.
Subscribe
We Want to
Hear from you!
Do you have a new space, menu, or recipe you want to share with our visitors? We’d love to hear about it!
