Little more than two years ago, it was easy to be blissfully unaware of CBD. But not anymore. Cannabidiol (CBD)-based products have seen exponential growth in the U.S. as consumers grow more and more interested in its potential to alleviate any number of ailments from inflammation and pain to acne, anxiety, insomnia, depression, post-traumatic stress and even cancer.
And the food and beverage industry has taken note. Restaurants, grocers and small food manufacturers have begun adding CBD oil to everything from lattes to ice cream.
In this week’s podcast, we talk about the phenomenon with Colin Plant, owner of Canni Hemp Co., a health and wellness boutique specializing in hemp derived products; and Chef Mitch Ciohon of Snack Boys, Taco Moto and Burger Moto. We discuss the science behind cannabidiol products, potential benefits of CBD and the myths surrounding it. We also discuss the varying quality of products on the market, potential drug interactions and tips for smart consumers. We also discuss the way cannabidiol products are being used in restaurants … and why.
If you’re curious about CBD or wondering if it’s good, bad or otherwise, Ciohon and Plant provide plenty of food for thought.
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Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.