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MedicalIamA 25 year old female getting my heart valve replaced with a cow valve on Monday. AMA!

Jun 24th 2017 by hrhashley • 51 Questions • 1340 Points

Hi, we're Vanessa Lavorato, Ry Prichard and Abdullah Saeed, the hosts of BONG APPÉTIT. Each week, we invite chefs on to make an amazing cannabis-infused meal and invite people over to join us for a one-of-a-kind dinner party. Each of us has a background in working or cooking with cannabis - we want to answer YOUR questions about weed and food!

BONG APPÉTIT is on VICELAND Wednesdays at 10:30p.

Proof:

https://mobile.twitter.com/ImYourKid/status/877329286637785089

https://instagram.com/p/BVlTT4mARAA/

https://www.instagram.com/p/BVlCztTApSz/?hl=en

Q:

Please don't eat any foods if your doctors advise you not to. There is likely a reason behind it.

A:

Is it true that Skåne is simply diluted OP?


Q:

The pantry on this show is crazy, I keep trying to wrap my head around how people have come up with whatever science experiments were needed to turn the base product into so many different things.

I guess my question is, what's the maximum amount of times per episode Ry's allowed to say "terpenes" before the director throws something at him?

A:

I won't, I promise. My mom didn't think I was being very funny when I asked her to sneak me in a burger so soon after surgery. :) Just a little humor for my sanity!


Q:

For non Swedes: Skåne Aquavit is the second most sold Swedish Aquavit after O.P. Anderson Aquavit. It was launched in 1931 when there was a demand for a milder less spicy aquavit. Yes, it is true. It was based on the recipe of O.P., and to make it milder they simply halved the amount of the same spices (Caraway, Aniseed, Fennel)

A:

Terpenes terpenes terpenes terpenes terpenes :) --Ry


Q:

Congrats first of all! I'm glad you're getting the surgery you need. My question is how do you feel having an animal part put in instead of something man made? Good luck! Hope all goes well.

A:

Swedish snaps are very hard to find in the US. For some reason it seems relatively easy to find the Norwgian Linie Aquvait. There's an American acquavit from Portland, OR called Krogstad.


Q:

is the weed expensed to vice or for legal reasons do you have to procure it yourselves? what kind of legal counsel does vice provide in making the shows?

A:

Thank you so much for the congrats! Honestly, I think it's awesome. Some people ask me if it feels weird to me but 50 or 100 years ago at this time there wasn't really a high success rate for people with my condition in need of valve replacements, much less with an animal part! And best of all, my surgeon said that they'll be able to replace the cow valve in the future without invasive surgery. Technology's just getting better and better and giving people like me the opportunity to live long, healthy lives, so I think it's awesome.

And I'm very thankful for the cow.


Q:

O.P. Anderson Aquavit has been sold in the US from time to time in the past. Last time was in the beginning of the 00's. But I have good news! It will be back again soon! Right now we are in the phase of getting all the import permits and legal stuff in place. My guess is that it will be available again in 2018. :)

A:

I grow all the weed for bong appetit in my butt

-abdulllllah


Q:

my surgeon said that they'll be able to replace the cow valve in the future without invasive surgery.

Wait, what?

Are they putting in a zipper?

A:

What is the most memorable moment in your career so far?


Q:

First off, I love all of you, and love all the creativity each of you bring to the table! What are your favorite infusions to do at home beyond the average cannabutter? ( I love infused honey)

A:

Haha! That would be freaky. Actually, the surgeon said that in the future when it has to be replaced, they can go in through a vein (or maybe an artery, I'm not a medical professional) in your leg that leads up to your heart and just replace it that way. He didn't go heavy on the details because that's 10 or 15 years into the future for me and we're focused on this surgery for now, but the fact that they can do that is so nifty. Maybe in 10 years they can do it through laser surgery, who knows!


Q:

O that was a hard one ;) But I would say that it was a the 5:th of May this year when we opened our new Aquavit distillery in the city of Sundsvall in the middle of Sweden. That was a really nice and rewarding moment!

A:

At home I just have some strong VG tincture and some even stronger infused coconut oil I made using the Ry jar method -abdullah


Q:

What'd be something man made?

A:

Which snapsvisa pairs best with aquavit? Why?


Q:

What is your favorite cannabis strain?

A:

For the valve? There is a mechanical option that is man made. However, there are greater risks associated with the mechanical valve, so my surgeons and I decided the animal valve would be the best option for me! With the mechanical valve, because it's not tissue-based, it lasts a lot longer in your body (30+ years) but you'd have to be on blood thinners for the rest of your life, which I wasn't a big fan of!


Q:

The one you like most! But remenber to sip the Aquavit to the food also!

A:

hard q, but overall sour D. honorable mention for Durban poison -abdullah


Q:

Ah, right. Also, how long does the cow valve will last in your body? After that time, will you need to do another surgery?

A:

Why is it that Aquavit must have some certain ingredients to be called Aquavit?

OP Andersson and Norrlands Aquavit are my favorites

Edit: bad memory


Q:

What is your favorite cannabis strain?

A:

Surgeon says 10 years or so, but my uncle had the procedure done and he's going on 15 with the same ol' valve they put him in. But after the valve starts to deteriorate/fail, they just go in and replace it again!


Q:

From the beginning Aquavit was a medicinal drink, medicinal herbs and spices were steeped in spirit and then used as medicine. The name Aquavit is from Latin "Aqua Vitae" meaning "water of life". A lot of those spices were used to improve digestion and caraway was one on them. Over the years it developed to be something you drank also for the taste and intoxication. From that followed that the spicing that was best with the food became most used and Aquavit turned into a term used for Caraway spiced spirits. Nice choice of favorites! :)

A:

I am an OG guy, so Triangle Kush is generally my #1 go-to. But I really love equatorial Sativas and obsess over things like Old Timer's Haze that flower for 14-16 weeks and grow like bush weed. So uniquely flavorful and effects like nothing else in modern cannabis.

--Ry


Q:

How do they know when it's about to fail? Would a regular ultrasound suffice? Or do you wake up one day and realize "oh shit, my bit of cow has been put to pasture"?

A:

So the alcohol was just a side effect of needing to suspend the botanicals in a solution? Was the alcohol thought to have some beneficial properties too?

On a side note; are there any good Swedish restaurants in London that you would recommend for a smogasbord and Aquavit evening?


Q:

What's the best way to decarb?

In the episode where your guest chef decarbed in a Sous Vide it seemed like a game changer to me and seemed like the most efficient way to accomplish the task and preserve the flavor of the flower. Is this the best method or is there a superior way to do it?

A:

Haha, can I use that exact statement 10 years from now in the future when I need to have another surgery? But also: I think they'll basically just monitor it the same way they've been monitoring my own valve for 25 years, by looking at imaging and asking me how I'm feeling physically! They do regular echocardiograms and EKGs (and the occasional stress test) and they combine that kind of imaging with how you're feeling. 10 years from now, if it looks like the valve is failing on imaging and I'm suddenly out of breath and have chest pain again, it's a good sign it'll have to be replaced. But technology is so good they'll hopefully be able to tell when it has to be replaced again before I start having the same symptoms I have now.


Q:

Alcohol in it self was also believed to improve health and it was actually alcohol that first were named "water of life". The traces of that is the name for wine distillate "Eau-de-Vie" and "Whisky" (originally "Uisge Beatha" water of life in gaelic). When the spirit was combined with the medicinal herbs it turned into a even more potent medicine. The history behind both today's Aquavits and Gins.

A:

We use a really great process called the jar method. You put the cannabis flower, fat (coconut oil, butter, we've even done sweetened condensed milk) into a mason jar, boil for two hours and strain. Decarb and infuse all in one. - vl


Q:

More recent studies have shown that that biological valves (like pig valves) can definitely last longer than 10 years. Some last 15-20 years.
Source: in medical school

A:

What's your favorite glogg recipe?


Q:

I've done this with already vaped bud, coconut oil and slow cooker. Turned out very strong, but tastes horrible. Any way I can improve the taste?

A:

Ooh, also good to know! Thank you for that. I wasn't looking forward to having another surgery every 10 years like clockwork, but that makes me feel a little more hopeful about the longevity.

Hope all is well going good in med school.


Q:

"Glögg" is the name for the Swedish type of spiced wine, drunk hot in Christmas time. My favorite is the classical Swedish recipe, sweet and spicy. Made from red wine, fortified wines, sugar and spiced with cloves, ginger and cardamom. The original recipe sold under the brand name "Blossa" Yummy! :)

A:

WOW! Love to hear that our show had a real impact on your life. Like Ry said, we need to destigmatize, regulate, research and legalize cannabis so more patients like yourself can gain access to this life saving medicine. Thank you for watching!


Q:

Do you feel moo-ved by what the future holds for you?

A:

What education do you have? What knowledge is recommended for a master blender? Also: how much snaps do you consume during a year?


Q:

What was the tastiest thing you've made on the show and which was the most potent?

A:

Very moo-tivated if I do say so myself :)


Q:

I have a Master in Biology and Chemistry. A good natural science knowledge is needed to master the processes of extracting flavors from spices and herbs. Then you need to have a great interest in tastes and flavors in general, to really enjoy food and drinks is important to be able to develop your sense for taste and to create a memory bank for flavors. I don't belive that I have been born with a "super nose", most people have the physiological ability, motivation and training is the key. How much snaps I consume? I have no idea, I for sure taste more in my work than I consume privately. But of course at the traditional festivities and othervise as soon as I think it will give me a taste experience with the food or in a cocktail :)

A:

I am personally still obsessed with the lemongrass turmeric liquid nitrogen ice cream that Marcel Vigneron made all the way back in episode 1. Such a complex and crazy flavor, especially with the bitterness of the cannabis juice. Other than that, Deuki Hong's fried chicken for sure... I ate so much of it.

As far as most potent, probably the pineapple upsidedown cake we made with Trap Kitchen. I ate a good amount of that and the Mac Attack and woke up at 3 AM high as shit.

--Ry


Q:

How long is the cow valve supposed to last, if it's not a permanent replacement? Do you reckon you'll get it renewed with another cow valve?

A:

Got any recipes for mixed drinks with aquavit? What alcohols/juices/flavors work best with aquavit if I wanted to experiment?


Q:

I know this is just a simple response, but what do you think was the least tasty as well(without insulting any of the chefs of course)?

A:

Surgeon says about 10 years, everything I've read online says between 10 and 15. Shooting for 15! But since I'm only 25, he did mention that I'll have to have it replaced a few more times in my life. I'm a big fan of cows now, so I think I'd opt for the cow option again in the future if I was given the choice. :)


Q:

I really encourage you to experiment! Check out what these guys do for inspiration: https://www.youtube.com/watch?v=Im7KP6766yg&list=PLPr1o12ioO7OkJvfwYXTGAoXpwr2PHDLr

A:

We made some brittle and the cannabis got a little overcooked and bitter. Wasn't my favorite, though some of the guests still really liked it.

--Ry


Q:

Is there worry of rejection from the body?

A:

Do you drink during work?


Q:

I know this is just a simple response, but what do you think was the least tasty as well(without insulting any of the chefs of course)?

A:

As far as I know, no! I spoke with my surgeon yesterday and the biggest risk is infection/blood clotting. I will probably have to be on blood thinner in the hospital to avoid clots, but I don't think rejection is a risk with this procedure as it would be with say, a lung or full-on heart transplant. Thankfully.


Q:

No, but it taste and spit a lot ;)

A:

I always go back to Deuki Hong's keef chicken wings from season 1 -abdullah


Q:

Have you talked to your Dr about cardiac rehab yet? Makes a huge difference in recovery. My husband had his replaced about 10 years ago.

A:

[deleted]


Q:

Would you ever consider putting together a video on cooking with concentrates? I'd love some straight forward instructions on how to properly use them. The other tutorials you've done have been wonderful.

Love the show!

A:

I did briefly mention it to my cardiologist but I'm not sure if my insurance will cover rehab. It was a fight for them to approve the surgery I needed because it was on short notice - but I'm definitely going to try to get into cardiac rehab. Hope your husband is doing well!


Q:

Either you can make a "instant" spicing with fresh herbs and fruits. Like I wrote in another answer. Or you can make separate concentrated extracts and use portions of them to blend your final product, that way it is easier to adjust how much taste you get from each botanical and to fine tune your recipe by making a small test blend first to check the result before blending a bigger batch. For recipes you will find a lot on the web.

A:

We would love to do more of this. Noted! Simple instructionals are one of the biggest requests we get, as the show doesn't usually allow for a full explanation of everything for time reasons.

--Ry


Q:

Why didnt you use a porcine valve I heard those are easier to transplant ?

A:

Since you're a good blender... Can you make chocolate milkshake or are u vegan?


Q:

Saw an episode the other day where you used UK cheese in a recipe. With cannabis being illegal over here and in the second most illegal category of drugs in the UK, how did you manage to get it over to the US? Or did you grow it over there with seeds?

Maybe I'm being stupid!

A:

I've heard that too, and I'm actually not entirely sure about the reason "why" - I didn't get to choose the specific tissue valve. I just told my surgeon that I wanted a tissue valve and not a mechanical one and the surgeon told me that he thought the one made from cow tissue would be a better fit for my situation (possibly because of all of my scar tissue and other problems from past attempts at repairing the valve? I'm not sure).


Q:

I stick to Aquavit :) Good to know though is that Aquavit is completely "safe" to drink for vegans.

A:

The clone of UK Cheese made its way to the US long ago and has been grown and used in many breeding projects. I can only assume it was smuggled here, no idea who did that but I thank them every day.

--Ry


Q:

Bovine heart valves have slightly better hemodynamics compared to their porcine counterpart. Their are a few science journals on the subject. I'm sure they both function adequately from a biomaterial standpoint...both materials being biocompatible and everything. I guess the edge toward bovine is a matter of biomechanics. I don't don't...maybe your physician is Muslim and can't touch pork or something. Best of luck with your surgery.

A:

I heard from my partly russian friend that in Russia they believe hangover is caused by the methanol in the vodka. He says that in the distilling process methanol is always produced in small quantities and the better the vodka, lower the methanol concentration. That is why hangover is in Russia considered the be a "sickness" of the poor people. Is there any truth to this?


Q:

What was it like the first time you all realized you'd all be working together, cooking, and chilling all the time?

A:

Wow, I didn't know that! Thanks for that information. Personally, they could put a dog valve in me for all I care, as long as it functions better than the one I have now does I'm all for it! But it's really cool to know some of the science behind it -- thank you for that insight. And for the luck. :)


Q:

It is not really true. Hangover is mainly due to over consumption of ethanol (the "normal" alcohol) in whatever form it is consumed. It is correct that in natural fermentation of sugar to alcohol (ethanol) a lot of other substances are formed, some of those will distill over during distillation and end up in the distillate. Among those are fusel oils (different higher alcohols) and methanol. Methanol is very poisonous if consumed pure, it will kill you, that unfortunately happens when people are buying "moonshine" but are sold stolen methanol (pure methanol is used in industrial processes). The methanol in distilled products are though harmless, it is low in concentration and the ethanol in the product is actually a protection against methanol poisoning. This is due to that methanol will be a danger first after being metabolized in the liver resulting in dangerous substances. Methanol and ethanol is degraded a the same "sites" but ethanol "fits" better. The reason being that during the evolution our bodies have been adjusted to metabolize ethanol (eating by eating fermented fruits). So as long as ethanol is present the methanol will be intact and leave the body without causing any harm. The first treatment of methanol poisoning is to give the patient normal alcohol to drink. The purity of the distillate will though have an impact on hang over due to that our bodies will have more substances to take care of if the spirit is less pure. So a pot-still distilled spirit will give you more hangover (cognac, whisky,..) than a column distilled spirit (vodka, gin aquavit,..) if you over consume them but the main part of the suffering is due to the same ethanol.

A:

I had been doing the show as a web series on munchies for a while and we wanted to have a team for the tv iteration of the show, Ry was the top pick for weed experts, and Vanessa came on for a couple episodes as a culinary expert and is awesome so she joined the squad, Weed Food Squad! [triple fist bump] -abdullah


Q:

Hi! I'm in the same position as you, well almost. I'm also a female born with aortic stenosis, but my condition hasn't worsened since the last surgery, about 12 years ago.

My question is, how did you afford to pay for the surgery? I'm from America so medical bills are no joke

I was lucky that I didn't have to pay for my previous 2 surgwries, since I was a low-income child and there are a bunch of charities for that sort of thing. But now that I'm almost 18, I'm seriously worried about being able to afford future doctor visits and surgeries.

A:

What was it like the first time you all realized you'd all be working together, cooking, and chilling all the time?


Q:

Wow, hi there! I've never met anyone else with my condition at my age - I've seen kids in my hospital (since it's a children's hospital with an adult congenital heart disease program) with my condition but never anyone my own age.

I honestly don't know yet. I have pretty decent insurance and I'm lucky for that, but I'm sure I'll still get a pretty thick medical bill after all is said and done. I'm focusing on getting the surgery I need now, and then I'll worry about the finances later. I'm in the U.S. too, so I know the health insurance struggle! I'm always worried about being to afford surgeries and cardiologist appointments, but I've been lucky that my cardiologist and surgeons have always advocated strongly on my behalf when it comes to insurance woes.

Anyway, best of luck to you! My condition was stable for about 8 years before it suddenly started deteriorating on me again, so I hope you get to hold out with your own valve as long as possible.

A:

In the instance of the pizza dough, it would decarb quite a bit in the oven, even for a short time because of the high temps. Sometimes we use it for flavor also. THCA is not a waste, it has lots of benefits on its own and unactivated concentrate/flower tastes FAR better in recipes, so it can be used aromatically.

--Ry


Q:

Awesome detail! Outdated or not, thanks for the summary! :)

A:

What's the best way to make your own edibles from bud? I've tried a couple different methods and I can't seem to get it right.


Q:

I think I answered this sorta' already, so sorry for rehashing a different answer, but I honestly don't know. I didn't even know cow tissue was an option until my pre-op yesterday. I just told my surgeon that I strongly preferred the tissue/animal valve instead of the mechanical one, and he basically said: "Good, so do I. This is what I have planned." and he sounded confident so that was enough for me!

A:

Use our jar method to infuse butter, olive/vegetable, or coconut oil. Add flower (normally 3-4 grams depending on potency) to 8 oz of oil inside a mason jar, seal and boil for 2 hours then strain out the plant material. You'll have an activated oil ready to use.

--Ry


Q:

CHB is a great hospital. I'm a nurse and see their patients at home. You're in good hands. Hoping you have a speedy recovery (and get one of the rooms with a good view).

Do you have good veins?

A:

What's the best way to make your own edibles from bud? I've tried a couple different methods and I can't seem to get it right.


Q:

Thank you! I love CHB and I've been going there since I was a baby. I'm very thankful that they have a program for their children-to-adult patients with congenital heart problems.

Sadly, no. :( I always warn my nurses because my veins are tricky. They usually need to use my hands for IVs because they can never get one in my arm.

A:

no it was the best damn nori ever and totally worked, everything was fine! fine I tell you! we had sushi! it was good!

abdalluh


Q:

I have the exact same condition! I've never met anyone else with Aortic valve stenosis before.

First question, when did you discover that you had this condition?

Is this your first valve replacement?

I've had 2 so far (one at age 4 and one at age 14) and on track to having another one in the next two or three years (I'm 23 now and I've been told they're good for 10-15 years before they succumb to wear and tear and require a replacement). My second replacement was with a bovine grafted valve as well. I like to tell people "mess with the bull, you get the horns" while pointing to my heart.

Are you nervous about the procedure at all?

The worst part of it for me was the god awful soreness that you'll experience for a few months. Pro tip: don't watch comedy movies during your first few weeks of recovery, laughing HURTS (14 year old me found this out the hard way after watching step brother for the first time 1 week after returning from the hospital). Beyond the soreness it isn't all that bad and it'll be beyond worth it once you've healed. You'll have so much more energy and begin to feel stronger almost immediately. Best of luck to you!

A:

What's the best way to make your own edibles from bud? I've tried a couple different methods and I can't seem to get it right.


Q:

Hi there! Meeting a bunch of fellow aortic stenosis-ers through this, which is awesome.

They discovered I had the condition as soon as I was born. I was born 3 months premature and had to be life-flighted to Boston where they did an emergency repair surgery when I was like, a day old, just to stabilize everything. Since then, I've only had a few attempts at repairs that have prolonged the life of my original valve, but they can't do anything else for it so they're finally replacing it now since my symptoms have gotten so worse so fast.

It's good to hear from someone my age who has had the procedure! I'm more nervous about the recovery afterwards than I am about the procedure itself. My surgeon is very confident and made me feel very comfortable and at ease about the procedure itself, but my biggest fears are what will happen when I'm out of the hospital and at home. But I am excited to feel like a somewhat normal human again, and I'll keep in mind not to laugh too much! My aunt got me a huge stuffed animal which I've been told is good to press against my chest whenever I have to cough or sneeze, but I'll add laughing to that list.

Hope you've been doing well!

A:

I use cannabis on the regular. Especially during my period, it gets me through a lot of pain and rage. My dreams are usually crazy when I stop smoking. -VL


Q:

The highlight of every episode is when you reveal the pantry to the guest chefs! Could you please post a picture of the pantry so we can see what's on every shelf, please?

A:

This is the best I've got: http://imgur.com/a/88NBs. I'll post another one that may be sharper if I can so you can zoom in. But it's honestly hard to capture the scope of the pantry and show the wealth of products in a single photo.

--Ry


Q:

Hi Vanessa, Abdullah, and Ry!! You 3 have truly inspired me to enjoy cooking and to try new methods, ingredients, and flavors. So thank you for that! I have 2 questions. The first is for Vanessa.

Vanessa, I live in Colorado and I am very interested in creating an edible business with a line of infused cooking products. What advice do you have for a person aspiring to enter the marijuana industry?

The next question is for all of you. Do you guys see yourselves expandong the scope of the show as other states legalize. Possibly doing featured episodes in Colorado or Washington?

A:

Hi there! My biggest advice would be to never stop. When there is an obstacle in your way, see it as an opportunity to innovate. - vl


Q:

What's your "Ratatouille" moment - the food that brings you back to your childhood when you take a bite and close your eyes??

A:

LASAGNA - VL


Q:

What's your "Ratatouille" moment - the food that brings you back to your childhood when you take a bite and close your eyes??

A:

Tomato soup with a grilled cheese dipped into it.

--Ry


Q:

Ry, can you tell me about mustached dogs... Where do they fit in here? Favorite Asian noodle shape/ size? Sloths.... two or three toed? Lastly, can you do a creme brule with "the pots"?

A:

Bearded/mustachio'd dogs are essential to proper infusion. Love ya Mary.

--Ry


Q:

I imagine that with licensing stuff, you can't really cook to any music which would drive me nuts. Can each of you give me your kitchen playlist right now?

A:

I fucks with Fela Kuti when I'm cooking and trying to get things done.

--Ry


Q:

I imagine that with licensing stuff, you can't really cook to any music which would drive me nuts. Can each of you give me your kitchen playlist right now?

A:

Some veterans get our smallish doses and are like "where's the potency?", but we have to moderate the dosing because everyone's system is different and we would rather underserve someone rather than overserve, so we tend to play it safe there. Most people have a great experience and go home and have a wonderful night's sleep -- we have gotten many messages for guests the morning after saying how much fun they had and how nice the potency levels were.

Keep in mind that we are also smoking a lot of weed during the show as well, so the edible potencies are kind of a cherry on top of a really high person.

--Ry


Q:

How high do you actually get on the show ? I can get pretty high but I don't know how comfortable I would be around all the production involved. Have you ever been too high to get any good shots ?

A:

I've been really high wielding sharp knives. More so it makes it so I'm not as chatty.. which on camera can be not so great. Everything in moderation or not ;) -vl


Q:

How high do you actually get on the show ? I can get pretty high but I don't know how comfortable I would be around all the production involved. Have you ever been too high to get any good shots ?

A:

When hitting the hookah at the end of the recent Pakistani episode, I got a super cold and massive hit that had 6 different concentrates in it and coughed my lungs out. Made it hard to keep smoking aka "doing my job". Otherwise, Abdullah and I can smoke smoke smoke all day long and not bat an eye.

--Ry


Q:

How many milligrams does a usually meal contain?

A:

We try to keep a meal between 15-25 mg total with the option to eat less or up the dose if they are experienced. - VL


Q:

Vanessa mentioned on one of the shows that she realized she loved weed for the first time once she had sex while high (Or something along those lines)

Then I fell in love, ha! 😍

A:

always!

-abd


Q:

Are all of the meals kind of thought out before hand or do you guys get into the kitchen have fun with the chefs until you figure out what you want to do?

Seriously dig the show...you guys are living the dream. Much love from Queens and if I could send in my resume too, that would be great ;)

A:

We know the chefs style of cuisine before we meet them and they usually have ideas about what they want to cook, but 99% of the food is an organic experiment we come up with during the menu meetings. Thank you for watching! - VL


Q:

Are all of the meals kind of thought out before hand or do you guys get into the kitchen have fun with the chefs until you figure out what you want to do?

Seriously dig the show...you guys are living the dream. Much love from Queens and if I could send in my resume too, that would be great ;)

A:

there will be more prob and i hope they are awesoem cause i wana watch them!

-a


Q:

Are you guys already Planning for another season?! What was better the Artisan Cigar or the hand rolled Cubans?

Any plans to bring on more Viceland people as guests on the show? Maybe people like Desus &Mero, Eddie Huang or Action Bronson maybe?

A:

Fingers crossed for another season! Thank you for watching! My favorite was the sushi blunt we smoked on tonight's episode. We'd love to have our Viceland family on as guests! - VL


Q:

Of the variety of items you all carry in the pantry, which items can be made at home, without the use of a lab? Ry: How did you introduced to all the variations in the pantry and become and expert? Are you experienced in making most of the items or do you have many vendors?

Vanessa: How did you begin your business? What classes did you take or resources did you use to understand dosing and proper use? Were you already a chef?

Abdullah: How did you come up with the idea for the show? I love it! I wish there were more episodes. Also more tutorials or instruction on making the items used to infuse and understanding dosage. How did you all learn?

A:

Kief is a really easy concentrate to make at home. We even show you how to make a DIY kief shaker on one of the upcoming episodes.

I began my business by coming up with a concept and not looking back. I taught myself how to make chocolates and confections, researched packaging, and put every penny I earned into my company. Dosing was trial and error, I definitely overdosed myself a few times before realizing to use a lot less cold-water hash. Marigold was started right after I graduated from Berkeley, I wasn't a chef but heavily involved in the Slow Food movement, throwing pop ups around the Bay Area. Then I went to Rome and did a stage at the Rome Sustainable Food Project which brought up my cooking chops. - VL


Q:

What were those California rolled sushi blunts like?

A:

Crazy potent but smoked like a dream. Ry really loaded on the concentrates - VL


Q:

Does Spike Jonze chill and smoke weed with you guys?

A:

I work with Natural Remedies and Concentrate Remedies, so that would literally be my shop. Otherwise, A Cut Above, Sacred Seed... really great flowers and concentrates at both those places and they are great people as well.

--Ry


Q:

has any recipe/infusion gone horribly wrong? are there dishes that just fail that don't make it into the episode?

A:

We honestly haven't had too many failures. We tried making nori from cannabis leaves blended with seaweed and just probably didn't have the right equipment. It still made it to the table though, just not as we planned. I am very much surprised by how few times we not been stoked on a dish by the time dinner is served.

--Ry


Q:

Love your guys show! I want to know if there is a good way to decarb buds with the intention of trying to retain the flavor profile of the strain? Same question as far as the actual infusion process - I usually infuse the decarbed buds into coconut oil in a jar with a double boiler for a few hours, is there a technique to the infusion step for retaining better terpene flavors and less "green" flavor?

Thanks a lot you guys are my favorite!

A:

Decarbing at lower temps for longer rather than higher temps for shorter is the basic answer. But you always lose some flavor when decarbing. Sometimes we use more weed and do a partial decarb (or use half decarbed and half fresh) so that we get more of the flavor in the final infusions.

--Ry


Q:

Love the show, guys!

Ry: Did you really smoke an ounce of weed overnight when smoking those ribs during the Texas BBQ Episode??

Abdullah: Is the show filmed in your house? It seems like it is, which is f***ing epic!

Vanessa: During the Kimchi+Kush episode, you really seemed to be flirting with Deuki during the shopping scene. Any other guest chefs as cool as he?

A:

I'm flirtatious with every chef, or everyone for that matter. I like to have fun in the kitchen. Tonight's episode with Chef Yoya was a blast! He brought SAKE - VL


Q:

Love the show, guys!

Ry: Did you really smoke an ounce of weed overnight when smoking those ribs during the Texas BBQ Episode??

Abdullah: Is the show filmed in your house? It seems like it is, which is f***ing epic!

Vanessa: During the Kimchi+Kush episode, you really seemed to be flirting with Deuki during the shopping scene. Any other guest chefs as cool as he?

A:

Each episode is filmed in one of my 57 mansions in hollywood. The three of us burn each one down when we're done, piss on the ashes, and then move on to the next house.

-abdullah


Q:

I absolutely love the show!!! I follow y'all on Instagram and love the BTS glimpses. Your show has inspired me to start experimenting with edibles and making my own meals! I would love the opportunity to work for/with you guys if at all possible! Do you offer internships?

Thank you for opening my cannabis world up!

A:

I like live resin dabs. Specifically live budder dabs taken at low temperatures. Even more specifically, OG live budders... haha.

--Ry


Q:

I don't recall you all using tinctures on the show, I'm not sure I even saw them in the pantry, but there is EVERYTHING in there so I'm sure it was. Will you all every incorporate them into a recipe? What is the best way to determine proper dosage when cooking with them?

A:

We do use tinctures (and make them using alcohol) in a couple episodes this season. Proper dosage is completely dependent on the decarb process and the input material. If you have 3 grams of 20% THCA flower, your maximum potential THC is roughly 420 mg of THC after decarb (at 100% decarb rate, 70% loss on conversion of THCA to THC). So that would be your max. If you don't decarb fully then it would be less than that. Without lab results on the input material you're essentially guessing, but most good flower is between 15% and 20% THCA, some as high as 25-28%, some as low as 8-12%.

--Ry


Q:

I often find myself learning about new cultures and cuisine from the show in addition to all the cannabis infusion. Do the menus from each episode exisit online someplace? And is there a Bong Appetit cook book in the works??

A:

There is a Bong Appetit cook book in the works, it may take some time. Munchies has a lot of the recipes up on their site, check it out https://munchies.vice.com/en_us/topic/bong-appetit?topic_id=57a204be8cb727dec7952948 - VL


Q:

I often find myself learning about new cultures and cuisine from the show in addition to all the cannabis infusion. Do the menus from each episode exisit online someplace? And is there a Bong Appetit cook book in the works??

A:

I love the Death & Co. cocktail book. I also love The French Laundry/Bouchon books. And anything that Kenji from The Food Lab or Michael Ruhlman puts out.

--Ry


Q:

What are your favorite restaurants in LA?

A:

EP & LP, Kismet, SQIRL, Sotto, Hatchet Hall, Gjusta, I can keep going. I write for Resy and do a monthly hit list on their blog - VL


Q:

Gonna check it out!

A:

Badmaash, EP & LP, Animal, Republique, Gwen, Wolf... all really amazing. I am from Denver and we were shooting such long days, I barely had time to dig into the food scene out there. The best bites of food I had during either season while I was in LA were at Baroo though... I think the fermentation master that I was so wowed with left there recently though, so I can't vouch for it as much now.

--Ry


Q:

When was the first time you smoked weed? Did you love it at first hit because I can say I did not. I absolutely love it now.

And Vanessa Lavorato, you are a fucking goddess.

A:

The first time I smoked weed was in high school, romulan.. a super heavy indica. Freaked out, told my mom, and she said to put on a funny movie. It wasn't until I went to Berkeley that I fell deep in love with cannabis. ... I'm a mere mortal - VL


Q:

Damn, your mom must be cool AF. Thanks for answering.

A:

in the words of sting, "i hate to say it... i hate to say it... its probably me... (dum dum dummmm)"

but it's true ever since Ry became a Vice host, i can't call that title!


Q:

How high do you get?

A:

As high as I can - VL


Q:

Hi, love your show! It's been super instrumental in getting me and my friends closer than we already were by having something great to watch when we've had one too many puffs. Anyways, I saw that you answered what your favorite strains were but I was wondering what your favorite therapeutic strains were that help you relax more so than others or personally work best for body aches?

A:

When I'm in pain (one week out of the month) I smoke a traditional kush. CBD dominant varieties are great too - VL


Q:

What is on your nightstand right now? What is the story of the shirt you're wearing? Do you believe in aliens?

A:

On my nightstand is an empty bottle of Makers Mark, the shirt I'm wearing I bought on the fly for the vegan episode of Bong Appetit, I do believe in aliens - VL


Q:

What are each of your favorite desserts that you've had on the show?

A:

Dessert is always my favorite. Definitely the Guava Trifle from the Cuban episode. Not to toot my own horn but the pineapple upside down cake was fantastic, and anything chocolate. - VL


Q:

If you could have any chef on the show, who'd it be?

A:

Ferran Adria, Francis Mallmann (outside, of course!), and my good friend Theo Adley, who is maybe the most insane person I've ever met food-wise.

--Ry