Skip to content

I Wrote About Cannabis Cookies

And no, I didn't even do anything embarrassing

By Chelsea Lin April 21, 2017

goodship-brownies

When I was in college, slogging away in the windowless basement offices of our campus newspaper, I would never have imagined that someday an editor would pay me to write about weed cookies. Dreams really do come true!

I kid, mostly. I’m not now—nor have I ever been—an avid smoker or partaker in any illegal substances. I’d like to say I spent my days growing in Northern California rolling joints and partying at the Fillmore… but that was my mom. I was too worried about getting caught… by my mom.

Anyhow, marijuana is legal (here) now. I wrote about the amazingly delicious products available from our local edibles industry in our April issue. My editors asked me to blog about my experiences—readers want to know all the goofy outtakes! But the truth is, I ate my way through an expensive and expansive quantity of edible cannabis products… and I learned that it doesn’t really affect me much. 

I know what you’re going to say: “You’re not trying hard enough!” Now, I thought that was the case when I took the occasional puff in college and felt nothing. But Nicki Kerbs, the Goodship’s head baker, told me a single 2.5mg mint leaves her feeling like she’s had a couple of glasses of wine. There’s no “But I didn’t inhale!” room for questioning with edibles. So I started my research with a single mint. Nothing. A few days later, I tried half a 10mg cookie. Who eats half a cookie?! But I was worried I’d end up stoned out of my mind, in the ER thinking I was dying, trying to explain to the doctors I was a “writer” on “assignment.” I’ve heard the horror stories. But still nothing. So I ate a whole 10mg chocolate bar the next time. Jody Hall’s products—like her cupcakes—are delicious, and who wants to leave any behind, anyway? The experience wasn’t transcendent. I got pretty sleepy and felt acutely aware of my skin.

Weeks went by, I ate a bunch more cannabis mints and candies and chocolate and cookies, and I filed my story. But you guys, I wanted to get high—somewhere between the sleepies and the hospital. Two weeks ago, I went to see Radiohead with my friend. She gave me a 10mg peach-flavored lozenge by a brand I didn’t write about in the article—it totally wasn’t as good as Botanica Seattle’s fruit chews, also 10 mg, so we each ate one of those as well. The show was beyond amazing. Was it extra awesome—that light show!—because of the cannabis? Oh, probably, but I don’t have a control group. 

I should specify that I do not recommend starting with 20mg. I’m clearly not normal. Listen to Nicki and start with one of those micro-dosed mints. And when you do, check out the Goodship’s Higher Education lecture series: quarterly events meant to get (stoned) folks together for thoughtful conversation and cultural events. Their talk about fake news with The Stranger’s publisher Tim Keck on Wednesday was almost as good—in a totally different way—as Radiohead. Judging by the full house, I’m not the only one who enjoys getting a little bit high. Even if, or maybe especially if, you’re in your mid-30s and have two tiny children. And now I don’t have to worry about what Mom thinks (she approves). 

Follow Us

5 Dishes to Try in March

5 Dishes to Try in March

Worker-owned restaurants and community-driven kitchens shaping Seattle’s food scene.

Those in the restaurant industry have always faced unspoken challenges. Their stories are often kept behind the fold. Today, we’re hearing more personal accounts of wage theft, abuse, harassment, and a mountain of trauma in an industry built to nourish, celebrate, and commemorate.  How does one server, one restaurant take on changing the industry when…

Palace Kitchen Celebrates 30 Years

Palace Kitchen Celebrates 30 Years

The Belltown staple still feeds the city after 10 p.m.

After the last tickets come off the rail, floor mats are hauled out to be hosed down, oven hoods are scrubbed, aprons come untied, and someone counts the drawer. It’s a familiar ritual in restaurant cities everywhere. When the shift ends, cooks and servers go looking for a drink and something to eat. For three…

Protein Without the Pressure

Protein Without the Pressure

In her new cookbook, Seattle author and dietitian Rachael DeVaux keeps healthy eating grounded in real life.

Rachael DeVaux is not afraid of beef. That might sound obvious, but in a wellness culture still haunted by plain chicken breast and low-fat everything, her enthusiasm for grass-fed ground beef feels almost radical. The Seattle-based New York Times bestselling author, personal trainer, and founder of Rachael’s Good Eats has built a following of more than 3.5…

Restaurant Roundup: Nordic Cuisine and a Brazilian Brick-and-Mortar

Restaurant Roundup: Nordic Cuisine and a Brazilian Brick-and-Mortar

Here’s what was served up recently in the Emerald City.

Monday nights are worth celebrating—you made it through the first day of the week, so why not treat yourself to a delicious meal? Unfortunately, but understandably, plenty of restaurants are closed. But at these spots, not only are the kitchens still serving, the quality doesn’t drop off post-weekend, providing a perfect opportunity for a surprise…