It was the deadliest string of shark attacks the world has ever seen. In 2011, sharks in Réunion, a beautiful island, way out in the Indian Ocean started biting people way more than ever before and with lunatic violence. The epidemic forced local surfers, politicians, and business owners into a proxy war with ocean lovers and conservationists worldwide, where long simmering tensions boiled over. Réunion: Shark Attacks in Paradise is the story of what happened on this beautiful island, and t ...
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Stoned Supper Clubs with Chef Hawaii Mike Salman
MP3•Beranda episode
Manage episode 362514087 series 2981272
Konten disediakan oleh Different Leaf. Semua konten podcast termasuk episode, grafik, dan deskripsi podcast diunggah dan disediakan langsung oleh Different Leaf atau mitra platform podcast mereka. Jika Anda yakin seseorang menggunakan karya berhak cipta Anda tanpa izin, Anda dapat mengikuti proses yang diuraikan di sini https://id.player.fm/legal.
Infused dinner clubs have grown in popularity as the perfect way to connect over cannabinoids and cuisine. In recent years, the speakeasy-style suppers have come above ground, offering more consumers the chance to eat their greens and bond with their communities.
In this episode, host Brit Smith talks with Chef "Hawaii" Mike Salman, founder of Chef for Higher in Brooklyn, New York, about what goes into hosting dope multi-course fine dining experiences.
He discusses how legalization affected his dinners – which have been going on since before New York state legalized weed – and covers how they design their menus, which are curated for each supper club event. They also discuss infusing cannabis as another ingredient to elevate the dining experience and picking the perfect dosages of THC and CBD.
Then they dig into the importance of education and empowerment during the meals, and how Chef for Higher is melding the feelings of celebration, tradition, and community all with the help of the cannabis plant.
Read more on Chef Hawaii Mike and his team on page 54 in the latest cultural spring issue of Different Leaf the magazine, available at differentleaf.com, and on shelves across the US and Canada - go to DifferentLeaf.com and find the subscribe and shop tab to find your local in-person retailer.
Follow us on social media @DifferentLeaf and find host Brit Smith @BritTheBritish
Check out DifferentLeaf.com and xDifferentLeaf.com
…
continue reading
In this episode, host Brit Smith talks with Chef "Hawaii" Mike Salman, founder of Chef for Higher in Brooklyn, New York, about what goes into hosting dope multi-course fine dining experiences.
He discusses how legalization affected his dinners – which have been going on since before New York state legalized weed – and covers how they design their menus, which are curated for each supper club event. They also discuss infusing cannabis as another ingredient to elevate the dining experience and picking the perfect dosages of THC and CBD.
Then they dig into the importance of education and empowerment during the meals, and how Chef for Higher is melding the feelings of celebration, tradition, and community all with the help of the cannabis plant.
Read more on Chef Hawaii Mike and his team on page 54 in the latest cultural spring issue of Different Leaf the magazine, available at differentleaf.com, and on shelves across the US and Canada - go to DifferentLeaf.com and find the subscribe and shop tab to find your local in-person retailer.
Follow us on social media @DifferentLeaf and find host Brit Smith @BritTheBritish
Check out DifferentLeaf.com and xDifferentLeaf.com
129 episode
MP3•Beranda episode
Manage episode 362514087 series 2981272
Konten disediakan oleh Different Leaf. Semua konten podcast termasuk episode, grafik, dan deskripsi podcast diunggah dan disediakan langsung oleh Different Leaf atau mitra platform podcast mereka. Jika Anda yakin seseorang menggunakan karya berhak cipta Anda tanpa izin, Anda dapat mengikuti proses yang diuraikan di sini https://id.player.fm/legal.
Infused dinner clubs have grown in popularity as the perfect way to connect over cannabinoids and cuisine. In recent years, the speakeasy-style suppers have come above ground, offering more consumers the chance to eat their greens and bond with their communities.
In this episode, host Brit Smith talks with Chef "Hawaii" Mike Salman, founder of Chef for Higher in Brooklyn, New York, about what goes into hosting dope multi-course fine dining experiences.
He discusses how legalization affected his dinners – which have been going on since before New York state legalized weed – and covers how they design their menus, which are curated for each supper club event. They also discuss infusing cannabis as another ingredient to elevate the dining experience and picking the perfect dosages of THC and CBD.
Then they dig into the importance of education and empowerment during the meals, and how Chef for Higher is melding the feelings of celebration, tradition, and community all with the help of the cannabis plant.
Read more on Chef Hawaii Mike and his team on page 54 in the latest cultural spring issue of Different Leaf the magazine, available at differentleaf.com, and on shelves across the US and Canada - go to DifferentLeaf.com and find the subscribe and shop tab to find your local in-person retailer.
Follow us on social media @DifferentLeaf and find host Brit Smith @BritTheBritish
Check out DifferentLeaf.com and xDifferentLeaf.com
…
continue reading
In this episode, host Brit Smith talks with Chef "Hawaii" Mike Salman, founder of Chef for Higher in Brooklyn, New York, about what goes into hosting dope multi-course fine dining experiences.
He discusses how legalization affected his dinners – which have been going on since before New York state legalized weed – and covers how they design their menus, which are curated for each supper club event. They also discuss infusing cannabis as another ingredient to elevate the dining experience and picking the perfect dosages of THC and CBD.
Then they dig into the importance of education and empowerment during the meals, and how Chef for Higher is melding the feelings of celebration, tradition, and community all with the help of the cannabis plant.
Read more on Chef Hawaii Mike and his team on page 54 in the latest cultural spring issue of Different Leaf the magazine, available at differentleaf.com, and on shelves across the US and Canada - go to DifferentLeaf.com and find the subscribe and shop tab to find your local in-person retailer.
Follow us on social media @DifferentLeaf and find host Brit Smith @BritTheBritish
Check out DifferentLeaf.com and xDifferentLeaf.com
129 episode
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