The Gastronaut

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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?

Mint Julep

The Gastronaut

Jolyon Helterman's monthly dispatch from the place mat.

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Smooth Saline

Hey, chefs, you’re absolutely right! Now put salt on the table, anyway.