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Haute Stoner Cuisine

Bourdain.jpg"'Everybody smokes dope after work,'" says Anthony Bourdain, in this recent NY Times piece exploring the role of illegal drugs in restaurants: "Today, a small but influential band of cooks says both their chin-dripping, carbohydrate-heavy food and the accessible, feel-good mood in their dining rooms are influenced by the kind of herb that can get people arrested. Call it haute stoner cuisine." Read on to learn what David Chang, Joanne Weir, Kogi's Roy Choi and other prominent chefs have to say about all this. [NY Times]

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