Food Trends

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Now We’re Cooking with Grass

Top-name Boston chefs are experimenting with marijuana as a key ingredient. As Massachusetts grapples with legalization, Jolyon Helterman embarks on a chase through a secretive, drug-fueled dining subculture. Is this the next great foodie frontier—or is it merely a pipe dream?

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The Making of a McTopia

Armed with a chickpea fritter and mountains of data, Ayr Muir, of Cambridge’s Clover Food Lab, is just a few thousand restaurants short of saving the world.