Jerrick Media Launches Marijuana Lifestyle Vertical “Potent”

NEW JERSEY: Jerrick Media, a digital media and technology company focused on the development and marketing of branded digital content and e-commerce properties, announced today the launch of Potent, a new marijuana themed vertical.

Potent is a platform exploring the marijuana lifestyle and cannabis culture in an educated and informative fashion. The launch of Jerrick Media’s fourth vertical on its CMP Vocal, Potent has premiered Baked: Cooking with Mary Jean as its first digital series.  Baked, which was produced in Canada by LadyPants Productions, features Vancouver personality, pin-up model, and cannabis expert, Mary Jean Dunsdon, in a cooking show with one special ingredient: cannabis. This is the first digital series released through the Jerrick Media and LadyPants Productions collaboration. Baked is exclusively sponsored by Phant Extracts, aVancouver based company specializing in premium extracts.

Jerrick Media also released Baked: A Marijuana Cookbook in conjunction with the release of the digital series on Potent. The cookbook is the third in Jerrick Media’s canon of publishing, following The Mind’s Eye: The Art of OMNI and No One’s Pet: The Autobiography of Sheila Kennedy.

Commenting on the launch of Potent, Jerrick Media CEO Jeremy Frommer said, The launch of Potent, coupled with the premier of Baked, is another significant step forward for us in demonstrating the power of our platform and the value of our growing portfolio of digital media properties.  The Baked project has already paid for itself through presold advertising and sponsorship, placing us in a solid position with unlimited future upside from the start.  We look forward to building the Potent vertical as we continue to create a unique C2C platform with our thought provoking digital content.”

Jerrick Media is a digital media and technology company co-founded by former RBC Capital Markets Executive and Wall Street veteran, Jeremy Frommer, and his long time friend and business partner, movie and television producer, Rick Schwartz, whose credits include Black Swan, The Departed, and the Spike TV Series Lip Sync Battle.

Cannacuisine Comes To The National Restaurant Association Show

ILLINOIS: Cooking with cannabis may be all the rage, but don’t expect infused food to be coming to your favorite bistro any time soon.   According to Robyn Griggs Lawrence, author of The Cannabis Kitchen Cookbook—the definitive guide for the newly minted “cannacuisine” movement, cannabis cuisine has gone gourmet, but for now you are going to have to learn to create your favorite pot dishes at home.

Ms. Lawrence will lead a panel discussion on The Art and Science of Cooking with Cannabis” at the National Restaurant Association® NRA Show 2016 in Chicago on Tuesday, May 24, at 1:00 p.m. Joining Robyn will be culinary cannabis superstar The Herbal Chef” Chris Sayegh ( and Chicago native and cannabis cuisine pioneer Chef Herb Seidel (

MJ News Network had the opportunity to ask Ms. Lawrence about her cannacuisine message to mainstream restauranteurs.

MJNN: Does your appearance at the NRA show signal that cannabis cuisine is going mainstream?

RGL: Yes, I believe it does. It shows that chefs from across the country—whether they are able to cook with cannabis yet or not—are preparing for a future in which they can freely explore cannabis as a culinary ingredient.

MJNN: Legal cannabis is the fastest growing industry in America. Will we soon start seeing a trend toward cannabis restaurants? Or will cannabis-infused food be strictly for the home chef? 

RGL: We will see cannabis restaurants down the road, but I predict it will be several years. Public consumption is a hotly debated subject, but for now, home cooking and private dinners are our only options.

MJNN:  What will your message be to the professional chefs and restauranteurs? 

RGL: Cannabis is a superfood and the hottest new ingredient to hit the culinary scene in ages. Chefs and foodies are discovering its remarkable taste profiles and health benefits, but education is key. Cooking with cannabis requires a keen understanding of its unique properties, so we will discuss how to select the finest organic cannabis in a largely unregulated marketplace and teach chefs how to unlock its many benefits while creating delicious gourmet cuisine.


The Stoner’s Cookbook Announces First High-End Cannabis Cookbook

COLORADO: The legal recreational marijuana market in Colorado has recently surpassed revenue from medicinal marijuana. And, edibles are in demand by consumers now more than ever. To satisfy the curiosity and appetite surrounding cannabis cuisine comes a new, high-end cookbook for cannabis consumers.

The Stoner’s Cookbook is launching a crowd funding campaign to produce Herb: Mastering the Art of Cooking with Cannabis, and it will be the first cookbook devoted to restoring cannabis to its rightful position as a dignified, accessible, and enjoyable ingredient. The book features hundreds of unique recipes presented with sophisticated styling and artful photography. HERB is the brainchild of the creators of The Stoner’s Cookbook, the most active and engaged community in the cannabis industry, reaching 120 million people every month.

“We are so excited to launch our crowd funding campaign to produce HERB: Mastering the Art of Cooking with Cannabis,” says Matt Gray, CEO of The Stoner’s Cookbook. “After seven years of unprecedented growth for The Stoner’s Cookbook, releasing this book is the natural next step. With the country heading in a direction where this herb can finally have a place in the culinary spotlight, we are delighted to give people the opportunity to be a part of history by helping us reach our fundraising goals.”

The campaign launches on October 27, 2014 on literary crowdfunding platform Inkshares. Herb: Mastering the Art of Cooking with Cannabiswill allow people to create everything from cannabis cocktails, to three-course tasting menus, to interesting twists on classic recipes with cannabis as the focus. The book features recipes from renowned chef Melissa Parks, and includes such recipes as Medicated Butternut Squash Soup, Seared Bone-in Ribeye topped w/ Garlic Herb Cannacompound Butter, and Medicated Mexican Hot Chocolate. The cookbook also provides an educational and informational aspect regarding the science of cooking with cannabis and guides for dosing and technique.

One Bunch Of Fresh Cannabis Leaves

NEW YORK: The first edition of “The Alice B. Toklas Cook Book, ” in 1954, censored the recipe for “Haschich Fudge.” (It made it into the paperback, in 1960, and from there more chocolate-y, childlike versions entered the repertoires of hosts everywhere.) The recipe, which Toklas attributes to her friend Brion Gysin, contains a sly warning about sourcing:

“Obtaining the canibus may present certain difficulties, but the variety known as canibus sativa grows as a common weed, often unrecognized, everywhere in Europe, Asia and parts of Africa; besides being cultivated as a crop for the manufacture of rope. In the Americas, while often discouraged, its cousin, called canibus indica, has been observed even in city window boxes.” [Read more…]