Cannabis Cooking 101 Workshop
Date and time
Location
Online event
Get ready for an intro to Cannabis Cooking by learning how to make White Chocolate Raspberry Mousse with Chef Angie Willoughby
About this event
What's Next?
Once you sign up, we will email you the list of ingredients you will need to purchase from the grocery store. The dish serves Elevated White Chocolate Raspberry Mousse and ingredients costs less than $25 at your local grocery store.
The email includes:
* Recipe and Ingredients necessary
* On Wednesday, June 29th at 8:00PM EST, you will receive a zoom link to meet fellow foodies who will be preparing the dish in their own homes. We will cook and enjoy our delicious meals from the comfort of your kitchen.
Conversation Topics:
* Destigmatize cannabis through food
* Learning how to implement cannabis in your diet safely
* You can save hundreds of dollars and many expensive trips to the dispensary as soon as you understand the fundamentals of cooking with cannabis.
This workshop is valued at $397 and we are building awareness through FREE community classes
Who?
Angie Willoughby is the owner and creator of The Green Baker, LLC. Angie started her company two years ago when realizing the healing potential of cannabis for herself and her family who struggle with a myriad of illnesses.
After seeing the impact it had on her family, Angie decided to expand The Green Baker from a edibles company, with a focus on special diet goodies, to a full cannabis lifestyle brand that offers an educational podcast found as The Green Baker Podcast, medicated cooking classes and hosting inclusive events for the curious and also marginalized cannabis users. As an advocate she hopes to use her brand to reflect her experiences as a cannapeneur and consumer.
What is Aisle Mine?
We are building an online community that offers more than a food and beverage experience, it's a life skills class that offers the kind of education a human being needs. Although many of us identify as foodies and eaters, we can overlook the ways food shapes our day- to -day perception on ourselves and those around us.
Our chefs take home half of what we raise through our community classes.