Monica Lo is a multidisciplinary creative and the creator of Sous Weed®, a blog-turned culinary cannabis resource founded in 2015. With a formal background in communication design from Pratt Institute, she honed her skills as a food photographer and stylist while working in the advertising industry in New York City. Monica is the author of The Weed Gummies Cookbook, coming summer 2022. Her work for Sous Weed has been featured on The Today Show, VICE’s Munchies, Healthyish, and in magazines such as Vogue, MARY and Kitchen Toke.
Let’s begin with where your love for cooking begins and comes from?
Of course! I grew up in a household that put a lot of emphasis on good food, trying out new recipes, and discovering all the best local eats wherever we traveled to. I had a pretty adventurous palate from an early age. We ate the majority of our meals at home though so I was constantly helping mom out. The kitchen is my playground.
We first met when you began “Sous Weed”, share with our readers what that project is?
Oh, the nostalgia! We met back in 2016 and collaborated on a Stem-to-Seed Dinner (a play on nose-to-tail dining) where we used the whole cannabis plant for the meal. Hemp seed was used in the bread and grissini. The cannabis root was infused in a sous vide amaro. The mackerel crudo was cured with kief. The cannabis plant stems were used to make fresh ricotta cheese. The raw cannabis leaves were used in a gremolata and also soy-pickled. Finally, for the pièce de résistance, a capon and guinea hen roulade was smoked in a chamber with cannabis flower!
Over the years, you’ve risen to become one of the most respected and sought out chefs in the industry. What would you like people to know about “Monica Lo” and “Sous Weed”?
That’s so kind of you to say. I started Sous Weed to document my healing journey with homemade edibles when I herniated a spinal disc back in 2015. Since then, this platform has opened up so many doors for me as a creative in the cannabis industry.
I have a formal background in communication design from Pratt Institute. I worked in the advertising industry in NYC as an art director but also as a food photographer and stylist. These skills have really prepared me for the many different opportunities that have come my way these past few years. It’s been quite the fun journey.
Your new book “The Weed Gummies Cookbook” takes a different approach to infused culinary teachings. What was behind your decision to focus on candies and treats?
Lately we’ve seen cannabis edibles sales in medical and recreational states skyrocket as an impact of the COVID-19 pandemic. Consumers started to choose edibles, specifically gummies and candies, over inhalable forms of consumption. Which is why I wanted to work on a cookbook focused on sweet treats.
It’s far more cost-effective to make your own infusions and treats at home, especially as dispensary prices are on the rise due to a variety of reasons from taxes to operating costs. Dispensary edibles often have preservatives to extend their shelf life– but when you DIY, you can make your edibles without the commercial preservatives and also customize the dosage to your body’s needs.
What can readers learn and take away with “The Weed Gummies Cookbook”?
I’ve designed this cookbook to be as user-friendly as possible in hopes of empowering readers to make their own cannabis edibles at home. My book also offers educational resources on childproofing, safety labeling, as well as encouraging readers to shop responsibly and support BIPOC cannabis brands and organizations.
I think it’s so important for us to understand the history of cannabis, not just the origins, but also how communities of color in the U.S. have been disproportionately harmed by the War on Drugs. There are far too many people still incarcerated for nonviolent cannabis offenses and I hope to help by donating a portion of the profits of The Weed Gummies Cookbook semiannually to The Last Prisoner Project.
Do you have a favorite creation/s in the new book and why?
I have a couple! The Gemstone Gummies are based on a Japanese rock candy called Kohakutou and it’s made with agar-agar, a vegan-friendly gelatin substitute. This gummy looks striking with its crunchy exterior and a gummy center. You can really lean into your creative side by mixing and swirling together your favorite colors. Once the gummy is cured, it will form a crystalized crust and look like a gemstone. I also love the Salted Mocha Caramels– I’m a sucker for anything coffee flavored.
Where can readers purchase “The Weed Gummies Cookbook” and what’s next for you?
The Weed Gummies Cookbook is available for pre-order wherever books are sold! I’m looking forward to the launch at the end of the month. Stay tuned for fun collaborations and book giveaways on my Instagram, @sousweed!
