Laurie Wolf | |
---|---|
Born | Laurie Gail Goldrich c. 1956 (age 65–66) New York City |
Nationality | American |
Education | The Culinary Institute of America |
Genre | Children's books, Food writing |
Spouse | Bruce Wolf (m. 1984) |
Laurie Goldrich Wolf (born c. 1956 [1] ) is an American food writer and entrepreneur. Her husband since 1984, Bruce Wolf, who is a professional photographer, [2] [3] sometimes collaborates with her. [4]
Wolf graduated from the Calhoun School in Manhattan [2] and The Culinary Institute of America, worked as a chef and caterer, and as food editor for Mademoiselle and Child for 18 years. [5] [6] Wolf and her husband moved from New York to Portland in 2008. [6]
Wolf has written several children's books. Candy 1 to 20 (photography by her husband Bruce), which teaches children to read and count numbers with photographs of candy, received a Kirkus Reviews writeup that noted its "transformation of the familiar into the sweetly surprising", [7] and a review from Publishers Weekly that called it an "especially kid-friendly approach to counting". [8]
Her 2014 Portland, Oregon Chef's Table was described as "both as a cookbook and a restaurant guide", [6] and a "powerful tour of Portland's current restaurant scene". [5] The book contains a full chapter on brunch, [9] [4] a uniquely prominent facet of Portland's restaurant scene. [10]
Her crowdfunded 2015 cookbook Herb: Mastering the Art of Cooking with Cannabis was coauthored with Melissa Parks, a graduate of Le Cordon Bleu in Minneapolis. [11]
Since 2014, she has been the food writer for The Cannabist . [12] [13]
Laurie and Bruce Wolf's Portland business Laurie & MaryJane produces sweet and savory cannabis edibles. [14] [13] [15]
Wolf is a member of Portland's Jewish community. [16] Laurie and Bruce Wolf have two children. [3]
James Andrews Beard was an American chef, cookbook author, teacher and television personality. He pioneered television cooking shows, taught at The James Beard Cooking School in New York City and Seaside, Oregon, and lectured widely. He emphasized American cooking, prepared with fresh, wholesome, American ingredients, to a country just becoming aware of its own culinary heritage. Beard taught and mentored generations of professional chefs and food enthusiasts. He published more than twenty books, and his memory is honored by his foundation's annual James Beard Awards.
A cannabis edible, also known as a cannabis-infused food or simply an edible, is a food product that contains decarboxylated cannabinoids from cannabis extract as an active ingredient. Although edible may refer to either a food or a drink, a cannabis-infused drink may be referred to more specifically as a liquid edible or drinkable. Edibles are a way to consume cannabis. Unlike smoking, in which cannabinoids are inhaled into the lungs and pass rapidly into the bloodstream, peaking in about ten minutes and wearing off in a couple of hours, cannabis edibles may take hours to digest, and their effects may peak two to three hours after consumption and persist for around six hours. The food or drink used may affect both the timing and potency of the dose ingested.
The Alice B. Toklas Cook Book, first published in 1954, is one of the bestselling cookbooks of all time. Alice B. Toklas, writer Gertrude Stein's life partner, wrote the book to make up for her unwillingness at the time to write her memoirs, in deference to Stein's 1933 book, The Autobiography of Alice B. Toklas.
Tanya Holland is an American celebrity chef, restaurateur, podcast host, writer, and cookbook author. She is known as an expert of soul food. Holland is an alumna of Bravo TV's Top Chef, where she competed on the 15th season. She was the owner of Brown Sugar Kitchen in Oakland, California, which received national recognition and multiple Michelin Bib Gourmand awards.
Le Happy is a crêperie in northwest Portland, Oregon, United States.
Naomi Pomeroy, born in Corvallis, Oregon, in 1974, is a professional chef and restaurateur. In an interview, Pomeroy explains that she began cooking at the age of three and created her first recipe at the age of four. She graduated from Lewis & Clark College in 1997 with a degree in history. Pomeroy has no formal culinary or business training; she developed her skills by watching other food-industry professionals. In 2007, she opened the restaurant Beast in Portland, Oregon. Previously, she started Gotham Tavern, Gotham Coffee shop, and ClarkLewis restaurant with Michael Hebb. In 2013, Working Mother magazine featured an article which details Pomeroy's experiences as a working single parent.
Women have been active in the cannabis industry, cannabis legalization and cannabis rights, and related issues.
Cathy Whims is an American chef and restaurateur based in Portland, Oregon. She is a six-time James Beard Foundation Award finalist, and has owned several restaurants in Portland, including Genoa, Nostrana, and the pizzeria Oven and Shaker.
Victory Bar was a bar and restaurant in Portland, Oregon, United States. Victory closed in 2019.
Gregory Gourdet is an American chef, writer, restaurateur, and former finalist on the twelfth and seventeenth seasons of Bravo's American reality television series, Top Chef. He is of Haitian descent. He is the owner of the restaurant Kann and the former executive chef and culinary director of Departure at The Nines in Portland, Oregon. His book, Everyone’s Table: Global Recipes for Modern Health, is a national bestseller.
A cannabis cookbook is a cookbook for preparing cannabis edibles, often in the form of a baking guide. According to The New York Times, baking recipes are popular because "[THC] dosing is easier to control in batter-based dishes or chocolate". Such cookbooks existed prior to United States legalization; The Alice B. Toklas Cook Book published in 1954, for instance, or The Marijuana Chef Cookbook published in 2001 under the pseudonym S.T. Oner, but became more commonplace after California and other states legalized in the 2010s. Notable chefs like Laurie Wolf and Jasmine Shimoda have created or contributed to cannabis cookbooks.
Cafe Nell is a restaurant in Portland, Oregon's Northwest District, United States. The restaurant was owned by Darren and Van Creely, as of 2014, and serves French cuisine.
Davis Street Tavern was a restaurant in Portland, Oregon's Old Town Chinatown neighborhood. Christopher Handford, chef Gabriel Kapustka, and Handford's cousin Blake Smith opened the restaurant serving American cuisine in 2008. The building that housed it was previously a bakery. Kapustka left in 2010, after being bought out by partners. Subsequent executive chefs were Scott Shampine and Katy Jane Millard. The restaurant hosted an annual supper celebrating Robert Burns. In 2012, Davis Street Tavern and the Oregon Restaurant and Lodging Association led an effort by industry groups to overturn the U.S. Department of Labor's rules prohibiting gratuity sharing with kitchen staff. The restaurant closed in September 2016.
Cricket Cafe is a restaurant in Portland, Oregon. The cafe's slogan is "champions of breakfast", offering the meal throughout the day with additional lunch options. It has received a generally positive reception, especially for its Bloody Marys, vegetarian options, and biscuits and gravy. Previously owned by Dan Bartkowski, the cafe closed unexpectedly in June 2017. Gordon Feighner and Katie Prevost reopened Cricket Cafe months later.
Coreen Carroll is a German-American chef specializing in cannabis cuisine. She co-created the Cannaisseur Series, an underground cannabis pop-up restaurant based in the San Francisco Bay Area in California.
Shandong is a Chinese restaurant in Portland, Oregon.
The Official High Times Cannabis Cookbook is a cannabis cookbook published in 2012 by Chronicle Books. The author, Elise McDonough, was art director at High Times magazine and the recipes were published in the magazine's recipe column.
Tracey Medeiros is an American chef and cookbook author. She wrote The Art of Cooking with Cannabis as well as several cookbooks that collect recipes from farmers and local businesses in Vermont, and co-authored a similar collection from Connecticut.
Herb: Mastering the Art of Cooking with Cannabis is a crowdfunded 2015 cannabis cookbook by American author and chef Laurie Wolf with Melissa Parks, a graduate of Le Cordon Bleu in Minneapolis. It has been noted as one of the first pertaining to cooking with cannabis after legalization in several U.S. states.