A Slice of Cannabis

Here we are at the final episode of Euro Tripping where Angelo and I talk about my time in Germany. One of my favorite parts of being in Germany was the history and the wood burning stove, in the episode picture, which we had to do all our cooking on! I also touch on a lot of the snacks I got to enjoy in Europe, including the Dutch Peanut M&Ms 🤤 Angelo asks me a couple questions about my trip, including my favorite city to explore and which food I enjoyed most. Then we finish with me talking about the cannabis culture I experienced in each county, which was much different from what I'm used to here on the West Coast. So roll up some pure and join us for a well rounded episode to finish off my Euro Tripping! Find us on Instagram @asliceofcannabis @the_ruggedgent Please help us defeat the algorithm and Like, Subscribe, tell your friends, leave a comment! It really helps us when you do so, so thank you 💚 And come check out our FREE Discord where you can share your food pictures, look over show notes from each episode, and more!

Well here we are halfway through the journey and heading up to the Netherlands! Come along and hear about my adventures in Alkmaar with the CheeseHeads, differences in their grocery stores vs. ours, and how I can make some OK food 😅 I was able to visit the Cheese Museum where cheese makers from all over would bring their cheese to market (pictured in the episode artwork). I can now say I've been to a Dutch coffee house 😉 And I got to dine with my friend at a restaurant he used to work at and it was excellent! Every place I visited in Europe had it's charm but the Netherlands had such a picturesque beauty everywhere I went and I hope I'm able to paint that picture for you with this episode and the with the pictures on our new website, asliceofcannabis.com So slice off a piece of smoked gouda and smoke up with us on A Slice! 🧀 Find us on Instagram @asliceofcannabis @the_ruggedgent Please help us defeat the algorithm and Like, Subscribe, Share a Slice and leave a comment! It really helps us when you do so, so thank you 💚 And come check out our FREE Discord where you can share your food pictures, look over show notes from each episode, and more! https://discord.gg/BnYF9UayWg

Euro-Tripping Part II: Barcelona Here we are making our way down to Barcelona in Southeast Spain! Come along as Angelo and I review my time at Spannabis. We talk about the cannabis culture of Spain, opposite ends of the food spectrum between the Russian Salad (not my favorite) and the Iberico Ham (my absolute favorite). And I go over my adventures around the surrounding community, L'Hospital. So light up some of your favorite cannabis, slice up some ham, and join us for A Slice of Cannabis! Find us on Instagram @asliceofcannabis @the_ruggedgent Doing the FREE stuff greatly helps us defeat the Algorithm! Please Like, Subscribe, tell your friends, leave a comment! Thank you 💚 And come check out our FREE Discord where you can share your food pictures, look over show notes from past episodes, and more! https://discord.gg/PPnhAU5fR7

Welcome back for a new season of A Slice of Cannabis! This season we are starting by going over my trip to Europe last year. We will start in the Northeastern part of Spain known as the Basque region of Europe. I went to Bilbao, the unofficial capital of the Basque region. Angelo and I talk about the area itself, how I wandered into a crucifixion museum, and of course the amazing food I experienced. I really wish I had more time to spend in Bilbao, but a recap with my friend was really nice and I think you will enjoy following along as well. So join us for some Pinchos and Blind Cake while we go over this amazing part of the world, Bilbao, Spain! Find us on Instagram @asliceofcannabis @the_ruggedgent Please help us defeat the Algorithm and Like, Subscribe, tell your friends, leave a comment! It really helps us when you do so, so thank you 💚 And come check out our FREE Discord where you can share your food pictures, look over show notes from each episode, and more! https://discord.gg/nBNgUqz8KR

For this year's reading of A Visit from St. Nick I thought I would take a try at making a cannabis version of the classic poem. Let us know what you think and I hope you all have an amazing Holidaze Season 🎄💚 Find us on Instagram @asliceofcannabis @the_ruggedgent Please help us defeat the Algorithm and Like, Subscribe, tell your friends, leave a comment! It really helps us when you do so, so thank you 💚 And come check out our FREE Discord where you can share your food pictures, look over show notes from each episode, and more! https://discord.gg/7mdNC9mZ

Happy Holidaze and welcome in for Slivers of Slice! We took our inspiration today from the episode with our friend Rhizo Rich. Now Snickerdoodles have an interesting and chewy history, much like the cookie!... OK, OK, it's not chewy but it is more complex than you may have thought. Like, were you aware this cookie more than likely started as a bar style treat and not a cookie at all?!?! Shocking, huh? lol We also give a brief history of two other American favorites, Banana Bread 🍌🍞 and Peanut Butter Cookies 🥜🧈🍪 And then Angelo and I wrap up with some of our Holi-DAZE memories. Let's get nice and baked this Holiday week and enjoy a Sliver of Slice with us! Please help us defeat the evil Algorithm by hitting Like, Subscribe, tell your friends, and leave a comment! It really helps us when you do so, so thank you 💚 Find us on Instagram @asliceofcannabis @the_ruggedgent And come check out our FREE Discord where you can share your food pictures, look over show notes from each episode, and more! https://discord.gg/xkeht65h

Happy Holidays and welcome in for a new Sliver of Slice. Todays episode is about Cotija Cheese and then some cannabis history about Latin America. Angelo and I discuss the origins of the salty, crumbly goodness known as Cotija cheese. Where it comes from in Mexico, how long it has been around, and how this cheese is not vegetarian. We also talk about some more cannabis history from Mexico and a little talk about older strains, like Acapulco Gold. So maybe for this episode take your joint, slather it with some concentrate, then dust them wets with some keif like you would your elote with some Cotija. Now let's get toasty and enjoy a Sliver of Slice! Please help us defeat the evil Algorithm and Like, Subscribe, Tell your friends and leave a Comment! It really helps us when you do, so thank you 💚 Find us on Instagram @asliceofcannabis @the_ruggedgent And come check out our FREE Discord where you can share your food pictures, look over show notes from each episode, and more! https://discord.gg/GtfnZhqd

Welcome back to a NEW episode of A Slice of Cannabis! We apologize for our absence but we are literally bringing the heat with our latest subject: Salsa 🌶 Angelo is with me to talk about the raw beginnings of this favorite condiment. We discover the first renditions of salsa in the Mesoamericas and the surprising foods it was served upon 🦌 😳 There's the history of how salsa made its way to the States and eventually "New York City!" And then a hot sauce recipe you can easily make at home! Then we make our way back to the ancient cultures and discover their brief history with cannabis but also their extensive history with other enthogens (plants or substances traditionally used for sacred rituals 🍄 🐸 So twist up your spliff (with or without the hallucinogenic frog skin) and let's enjoy the hotness which is Slivers of Slice: Salsa 🌶 And please help us defeat the evil Algorithm and Like, Subscribe, tell your friends, leave a comment! It really helps us when you do so, so thank you 💚 Find us on Instagram @asliceofcannabis @the_ruggedgent And come check out our FREE Discord where you can share your food pictures, look over show notes from each episode, and more!

This time on Slivers of Slice we are going to take a look at the fermented food world and focus on kimchi. This food was mentioned during the Jordan River episode of Slice. Looking into the history with Angelo was quite the history lesson in food but also the region of Asia including Korea, China, and Japan. Much more here than just a way to preserve food over the winter. And then the cannabis history in this part of the world is fascinating! From the ambiguous tales of North Korea's relationship with cannabis and hemp to the temples built to the Immortal Cannabis Goddess, Magu! Whaaaaat?!?! Her name translates to Hemp Maiden 😍 Come join us for some food and history as we learn about kimchi and the hemp maiden, Magu, on this episode of Slivers of Slice! Find us on Instagram @asliceofcannabis @the_ruggedgent And come check out our FREE Discord where you can share your food pictures, look over show notes from each episode, and more!

Hello, can I get any drinks for… Sorry, Server Mode kicked in for a second there lol Welcome back for another episode of A Slice of Cannabis! I’m very excited to bring you this episode with Alex, the St0nerChef. Since Alex is certified Neapolitan Pizzaiuolo we spent some time talking about pizza and defining the Margarita pizza which I found really interesting 🍕 The conversation then again heads towards producing and procuring your own food, this time in the form of hunting. We learn about Biltong, an African cured meat, and how what we get here in the states isn’t actual Biltong. And we get into a bit of Alex’s history with cannabis and how it’s influenced his life to point where he became the St0nerChef. You heard of “two hot knives”?… Well let’s see what this pizza paddle can do 😂 and let’s enjoy A Slice of Cannabis 💚 Find us on Instagram @asliceofcannabis @the_ruggedgent And come check out our FREE Discord where you can share your food pictures, look over show notes from each episode, and more! https://discord.gg/judqURTR

For our inaugural episode of Slivers of Slice we welcome Angleo Miller back on the show to talk about the MexItalian pasta dish mentioned in the Danielle Zecca episode Elote Agnolotti. Elote (aye-low-tay) being the delicious Mexican street corn, is used to fill the Italian pasta dish Agnolotti (ah-nyoh-LAH-tee) which is similar to ravioli. Angelo and I talk about our experiences with both foods, personally and professionally. We then shift to cannabis history, and since this food is influenced by two different countries, we decided to take a look at Italy this time. So break out the pasta roller and while you're at it roll a J, and join us for a Sliver of Slice! Find us on Instagram @asliceofcannabis @the_ruggedgent And come check out our FREE Discord where you can share your food pictures, look over show notes from each episode, and more! https://discord.gg/xqVfVz8W

Hello and welcome back for a new episode of A Slice of Cannabis! Today we are very excited to talk to our friend Pharmer John out of Denver, CO! John is the lead horticulturalist for Denver Municiple Golfcourses and his gardens show why. We talk about John's path towards gardening, how he likes to now treat his body like soil, and Hort & John realize they are basically the same person 🤣 This is a really fun episode and though we were limited on time this time around I have a feeling John will be back soon! So be sure to extinguish your hemp wick after lighting your fatty and come enjoy A Slice of Cannabis with us! Find us on Instagram @asliceofcannabis @the_ruggedgent @pharmerjohn13 @pharmersphenos And come check out our FREE Discord where you can share your food pictures, look over show notes from each episode, and more! https://discord.gg/5yD65HUg

We are getting ready to start things up again and I wanted to reach out and let you all know what's happening! Thank you again for your time and we will talk to you very soon! Find us on Instagram @asliceofcannabis @the_ruggedgent And come check out our FREE Discord where you can share your food pictures, look over show notes from each episode, and more! https://discord.gg/5yD65HUg

Welcome to Season Two of A Slice of Cannabis! We are bringing you a new episode and I couldn't be happier to open Season 2 than with our guest Chef Danielle Zecca! The conversation starts with how Danielle started in the industry and we get into a wide array of food and pasta topics ("Is gnocchi a pasta?" is finally answered) We go heavy into pasta today because Danielle and her husband are getting ready to open an Italian/Latin themed restaurant with some intriguing and fun pasta dishes like Elote Agnolotti and Birria en Brodo 🐐😮 We also get into Danielle's first cannabis dinner she prepared last spring. We had a lot of fun talking with her and I think you will have just as much fun listening. So break out our wooden spoon for your pasta and your glass spoon for your herb and let's kick off Season 2 of A Slice of Cannabis 🍝💚 Find us on Instagram @asliceofcannabis @the_ruggedgent And come check out our FREE Discord where you can share your food pictures, look over show notes from each episode, and more! https://discord.gg/vG8kvn3f

It's the Night Before Christmas and we wanted to spread a little more Holiday cheer! So here's a Rugged reading of 'Twas the Night Before Christmas by Clement Clarke Moore. We hope you all have a wonderful Holidaze Weekend and we will see you in 2023!

Today our guest is one of my favorite podcast guests to listen to. We have the pleasure of speaking with Rhizo Rich, the head breeder of Growcast Seed Co. 'Tis the season for treats and sweets so I wanted to have Rich on to talk about his love of candy, to the point where he has a European candy connection 🤯 We go over some of Rich's newly discovered favorite candies and a cookie 🍪 Rich also talks about his family's history in the restaurant industry and in turn his experience working every job one can in a restaurant. This trip down memory lane brings up a specific dish his uncle used to make using banana liquour... Once again my mind was blown! Join us as we have a fun conversation with Rich, break out your cookie cutters & joint rollers and enjoy this Slice of Cannabis 🎄 You can also find us on Instagram @asliceofcannabis @the_ruggedgent @rhizo_richicc And come check out our FREE Discord where you can share your food pictures, look over show notes from each episode, and more! https://discord.gg/Mu9Vfpu9

The Holidays are upon us and we wanted to kick it off by bringing back Vic Nerida to talk a little more about his Danksgiving event! We start with Hort's Thanksgiving and his favorite parts of dinner. Vic shares his favorite parts of hosting his cannabis themed dinner, one of which is adding mayo to mashed potatoes (side note, they're surprisingly good!). We then move the conversation to Vic's amazing and unlikely journey into becoming a cannabis advocate and how he supplies medicine to a variety of patients. So break out your turkey baster (it seconds as a small gravity bong for J's :) and join us for a Slice of Danksgiving with Vic Nerida! Find us on Instagram @asliceofcannabis @the_ruggedgent And come check out our FREE Discord to join in on the "Spirit of Danksgiving" Giveaway! Check out the rules in the Spirit of Danksgiving channel and post your favorite medicated or non-medicated side dish and enter yourself for a fun prize pack https://discord.gg/jDMxZ5HA

Welcome back for another Slice of Cannabis! This week our guest is the Sous Chef where I work, Kate Sutherland! Kate is also a teacher of Advanced Culinary Skills at a local college so naturally she gives us a lesson on kitchen hierarchy and other workings of the kitchen goblins. We go into further detail of what Family Meal is and how Kate approaches cooking for the employees of the restaurant. We talk about the difference of a cannabis high between smoking flower vs. using a vape pen. Finally Kate asks us about infusing butter with cannabis so we give her a breakdown of how to make your own at home without making your house smell like weed. So break out your butter and double-boiler and let's enjoy A Slice of Cannabis! Find us on Instagram @asliceofcannabis @the_ruggedgent And come check out our FREE Discord where you can share your food pictures, look over show notes from each episode, and more! https://discord.gg/etjmN4wQ

First off, thank you for listening to A Slice of Cannabis! It has been an incredible 4 months of shows and we wanted to take some time to reflect and recap some of our favorite moments frome the first 8 episodes of Slice. At the end of the recaps a couple Server Stories from Rugged come out. First about how he tried to pull a prank on a coworker and it worked!.. on the wrong coworker. And then how an unusual complaint from a guest was met with equal awkwardness and everyone was content in the end. We finish with what to look forward to for the rest of this year and entering 2023! Get yourself a glass of Texas Tea and since it's a recap show, join us for some Slices of Cannabis w/ Rugged & Hort! Find us on Instagram @asliceofcannabis And come check out our FREE Discord where you can share your food pictures, look over show notes from each episode, and more!

Todays guest is a good friend of the show! He was the first Growmie I met here in Sacramento and we just happened to work in the same industry which sparked our friendship from the start. Charlie Harrison, aka Charlie Brown, worked the kitchen of a local coffee roaster here in Sacramento, Old Soul Coffee, when we met but he has all kinds of fine dining experience which we talk about during the episode. We also discuss Charlie's love for Italian food and the Old World, Doritos: Nacho Cheese vs. Cool Ranch, and Charlie has a great story about the first time he enjoyed cannabis! So preheat your Volcano to about 4 and a half and let’s enjoy A Slice of Cannabis together! Find us on Instagram @asliceofcannabis @the_ruggedgent @hortthefarmer And come check out our FREE Discord where you can share your food pictures, look over show notes from each episode, and more! https://discord.gg/Gd6HR8nF