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 is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.