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02/01/2018 - 2:44pm
George H.W. Bush: Biggest. Drug Lord. Ever. (Part 2)
(Cannabis, Cuba, Laos, Vietnam) CANNABIS CULTURE - Part 2: In Cuba & Dallas with Op. 40, Vietnam & Laos with the Secret Team This is part two in an ongoing series attempting to provide in a systematic way the best evidence of CIA drug trafficking in general, and President George H.W. Bush’s key role in those activities in particular. Part one – where we learn about Skull and Bones (the Yale fraternity started by the biggest drug smugglers of…
https://www.cannabisculture.com/content/2018/02/01/george-h-w-bush-biggest-drug-...
02/01/2018 - 2:44pm
George H.W. Bush: Biggest. Drug Lord. Ever. (Part 2)
(Cannabis, Cuba, Laos, Vietnam) CANNABIS CULTURE - Part 2: In Cuba & Dallas with Op. 40, Vietnam & Laos with the Secret Team This is part two in an ongoing series attempting to provide in a systematic way the best evidence of CIA drug trafficking in general, and President George H.W. Bush’s key role in those activities in particular. Part one – where we learn about Skull and Bones (the Yale fraternity started by the biggest drug smugglers of…
https://www.cannabisculture.com/content/2018/02/01/george-h-w-bush-biggest-drug-...
02/01/2018 - 2:44pm
George H.W. Bush: Biggest. Drug Lord. Ever. (Part 2)
(Cannabis, Cuba, Laos, Vietnam) CANNABIS CULTURE - Part 2: In Cuba & Dallas with Op. 40, Vietnam & Laos with the Secret Team This is part two in an ongoing series attempting to provide in a systematic way the best evidence of CIA drug trafficking in general, and President George H.W. Bush’s key role in those activities in particular. Part one – where we learn about Skull and Bones (the Yale fraternity started by the biggest drug smugglers of…
https://www.cannabisculture.com/content/2018/02/01/george-h-w-bush-biggest-drug-...
01/25/2017 - 5:00am
High Cuisine sparks culinary revolution with its haute cuisine psyche-delicacies
(Alcohol, Brazil, Cannabis, Consulting, Food, Growers, Growing, Guinea, Indonesia, Laos, Mexico, Netherlands, New York, Peru, Research, Scientific Research, South Africa, Testing, United States, THC, Cultivation) This ‘psychoactive gastronomy’ takes the recent cannabis cookery trend up a notch, using exotic (safe, and mostly legal) ingredients like kanna, Syrian rue and ‘magic’ mushrooms to create a semi-orchestrated journey over several hours, courses and states of mind. With a growing network of collaborators, the High Cuisine project also aims to extend recent developments in healthy diet and provenance of ingredients, as well as provoke discussion of the social meaning of intoxication, the difference between ‘herbs’, ‘drugs’ and ‘medicines’, and issues such as re-evaluating tribal wisdom, and the damage inflicted on peasant communities by the war on drugs. AN UNUSUAL COMMISSION The chefs, Noah Tucker from New York and Tony Joseph from London, worked in various Michelin-standard kitchens before ending up in Amsterdam, where they met and began working together in 2008. Noah Tucker eating a PUMPED DONUT Having run their own restaurants and consulted to various high-end hospitality projects in...
https://sensiseeds.com/en/blog/high-cuisine-sparks-culinary-revolution-haute-cui...
01/25/2017 - 5:00am
High Cuisine sparks culinary revolution with its haute cuisine psyche-delicacies
(Alcohol, Brazil, Cannabis, Consulting, Food, Growers, Growing, Guinea, Indonesia, Laos, Mexico, Netherlands, New York, Peru, Research, Scientific Research, South Africa, Testing, United States, THC, Cultivation) This ‘psychoactive gastronomy’ takes the recent cannabis cookery trend up a notch, using exotic (safe, and mostly legal) ingredients like kanna, Syrian rue and ‘magic’ mushrooms to create a semi-orchestrated journey over several hours, courses and states of mind. With a growing network of collaborators, the High Cuisine project also aims to extend recent developments in healthy diet and provenance of ingredients, as well as provoke discussion of the social meaning of intoxication, the difference between ‘herbs’, ‘drugs’ and ‘medicines’, and issues such as re-evaluating tribal wisdom, and the damage inflicted on peasant communities by the war on drugs. AN UNUSUAL COMMISSION The chefs, Noah Tucker from New York and Tony Joseph from London, worked in various Michelin-standard kitchens before ending up in Amsterdam, where they met and began working together in 2008. Noah Tucker eating a PUMPED DONUT Having run their own restaurants and consulted to various high-end hospitality projects in...
https://sensiseeds.com/en/blog/high-cuisine-sparks-culinary-revolution-haute-cui...
01/25/2017 - 5:00am
High Cuisine sparks culinary revolution with its haute cuisine psyche-delicacies
(Alcohol, Brazil, Cannabis, Consulting, Food, Growers, Growing, Guinea, Indonesia, Laos, Mexico, Netherlands, New York, Peru, Research, Scientific Research, South Africa, Testing, United States, THC, Cultivation) This ‘psychoactive gastronomy’ takes the recent cannabis cookery trend up a notch, using exotic (safe, and mostly legal) ingredients like kanna, Syrian rue and ‘magic’ mushrooms to create a semi-orchestrated journey over several hours, courses and states of mind. With a growing network of collaborators, the High Cuisine project also aims to extend recent developments in healthy diet and provenance of ingredients, as well as provoke discussion of the social meaning of intoxication, the difference between ‘herbs’, ‘drugs’ and ‘medicines’, and issues such as re-evaluating tribal wisdom, and the damage inflicted on peasant communities by the war on drugs. AN UNUSUAL COMMISSION The chefs, Noah Tucker from New York and Tony Joseph from London, worked in various Michelin-standard kitchens before ending up in Amsterdam, where they met and began working together in 2008. Noah Tucker eating a PUMPED DONUT Having run their own restaurants and consulted to various high-end hospitality projects in...
https://sensiseeds.com/en/blog/high-cuisine-sparks-culinary-revolution-haute-cui...
01/25/2017 - 5:00am
High Cuisine sparks culinary revolution with its haute cuisine psyche-delicacies
(Alcohol, Brazil, Cannabis, Consulting, Food, Growers, Growing, Guinea, Indonesia, Laos, Mexico, Netherlands, New York, Peru, Research, Scientific Research, South Africa, Testing, United States, THC, Cultivation) This ‘psychoactive gastronomy’ takes the recent cannabis cookery trend up a notch, using exotic (safe, and mostly legal) ingredients like kanna, Syrian rue and ‘magic’ mushrooms to create a semi-orchestrated journey over several hours, courses and states of mind. With a growing network of collaborators, the High Cuisine project also aims to extend recent developments in healthy diet and provenance of ingredients, as well as provoke discussion of the social meaning of intoxication, the difference between ‘herbs’, ‘drugs’ and ‘medicines’, and issues such as re-evaluating tribal wisdom, and the damage inflicted on peasant communities by the war on drugs. AN UNUSUAL COMMISSION The chefs, Noah Tucker from New York and Tony Joseph from London, worked in various Michelin-standard kitchens before ending up in Amsterdam, where they met and began working together in 2008. Noah Tucker eating a PUMPED DONUT Having run their own restaurants and consulted to various high-end hospitality projects in...
https://sensiseeds.com/en/blog/high-cuisine-sparks-culinary-revolution-haute-cui...
01/25/2017 - 5:00am
High Cuisine sparks culinary revolution with its haute cuisine psyche-delicacies
(Alcohol, Brazil, Cannabis, Consulting, Food, Growers, Growing, Guinea, Indonesia, Laos, Mexico, Netherlands, New York, Peru, Research, Scientific Research, South Africa, Testing, United States, THC, Cultivation) This ‘psychoactive gastronomy’ takes the recent cannabis cookery trend up a notch, using exotic (safe, and mostly legal) ingredients like kanna, Syrian rue and ‘magic’ mushrooms to create a semi-orchestrated journey over several hours, courses and states of mind. With a growing network of collaborators, the High Cuisine project also aims to extend recent developments in healthy diet and provenance of ingredients, as well as provoke discussion of the social meaning of intoxication, the difference between ‘herbs’, ‘drugs’ and ‘medicines’, and issues such as re-evaluating tribal wisdom, and the damage inflicted on peasant communities by the war on drugs. AN UNUSUAL COMMISSION The chefs, Noah Tucker from New York and Tony Joseph from London, worked in various Michelin-standard kitchens before ending up in Amsterdam, where they met and began working together in 2008. Noah Tucker eating a PUMPED DONUT Having run their own restaurants and consulted to various high-end hospitality projects in...
https://sensiseeds.com/en/blog/high-cuisine-sparks-culinary-revolution-haute-cui...
01/25/2017 - 5:00am
High Cuisine sparks culinary revolution with its haute cuisine psyche-delicacies
(Alcohol, Brazil, Cannabis, Consulting, Food, Growers, Growing, Guinea, Indonesia, Laos, Mexico, Netherlands, New York, Peru, Research, Scientific Research, South Africa, Testing, United States, THC, Cultivation) This ‘psychoactive gastronomy’ takes the recent cannabis cookery trend up a notch, using exotic (safe, and mostly legal) ingredients like kanna, Syrian rue and ‘magic’ mushrooms to create a semi-orchestrated journey over several hours, courses and states of mind. With a growing network of collaborators, the High Cuisine project also aims to extend recent developments in healthy diet and provenance of ingredients, as well as provoke discussion of the social meaning of intoxication, the difference between ‘herbs’, ‘drugs’ and ‘medicines’, and issues such as re-evaluating tribal wisdom, and the damage inflicted on peasant communities by the war on drugs. AN UNUSUAL COMMISSION The chefs, Noah Tucker from New York and Tony Joseph from London, worked in various Michelin-standard kitchens before ending up in Amsterdam, where they met and began working together in 2008. Noah Tucker eating a PUMPED DONUT Having run their own restaurants and consulted to various high-end hospitality projects in...
https://sensiseeds.com/en/blog/high-cuisine-sparks-culinary-revolution-haute-cui...
01/25/2017 - 5:00am
High Cuisine sparks culinary revolution with its haute cuisine psyche-delicacies
(Alcohol, Brazil, Cannabis, Consulting, Food, Growers, Growing, Guinea, Indonesia, Laos, Mexico, Netherlands, New York, Peru, Research, Scientific Research, South Africa, Testing, United States, THC, Cultivation) This ‘psychoactive gastronomy’ takes the recent cannabis cookery trend up a notch, using exotic (safe, and mostly legal) ingredients like kanna, Syrian rue and ‘magic’ mushrooms to create a semi-orchestrated journey over several hours, courses and states of mind. With a growing network of collaborators, the High Cuisine project also aims to extend recent developments in healthy diet and provenance of ingredients, as well as provoke discussion of the social meaning of intoxication, the difference between ‘herbs’, ‘drugs’ and ‘medicines’, and issues such as re-evaluating tribal wisdom, and the damage inflicted on peasant communities by the war on drugs. AN UNUSUAL COMMISSION The chefs, Noah Tucker from New York and Tony Joseph from London, worked in various Michelin-standard kitchens before ending up in Amsterdam, where they met and began working together in 2008. Noah Tucker eating a PUMPED DONUT Having run their own restaurants and consulted to various high-end hospitality projects in...
https://sensiseeds.com/en/blog/high-cuisine-sparks-culinary-revolution-haute-cui...
01/25/2017 - 5:00am
High Cuisine sparks culinary revolution with its haute cuisine psyche-delicacies
(Alcohol, Brazil, Cannabis, Consulting, Food, Growers, Growing, Guinea, Indonesia, Laos, Mexico, Netherlands, New York, Peru, Research, Scientific Research, South Africa, Testing, United States, THC, Cultivation) This ‘psychoactive gastronomy’ takes the recent cannabis cookery trend up a notch, using exotic (safe, and mostly legal) ingredients like kanna, Syrian rue and ‘magic’ mushrooms to create a semi-orchestrated journey over several hours, courses and states of mind. With a growing network of collaborators, the High Cuisine project also aims to extend recent developments in healthy diet and provenance of ingredients, as well as provoke discussion of the social meaning of intoxication, the difference between ‘herbs’, ‘drugs’ and ‘medicines’, and issues such as re-evaluating tribal wisdom, and the damage inflicted on peasant communities by the war on drugs. AN UNUSUAL COMMISSION The chefs, Noah Tucker from New York and Tony Joseph from London, worked in various Michelin-standard kitchens before ending up in Amsterdam, where they met and began working together in 2008. Noah Tucker eating a PUMPED DONUT Having run their own restaurants and consulted to various high-end hospitality projects in...
https://sensiseeds.com/en/blog/high-cuisine-sparks-culinary-revolution-haute-cui...
01/25/2017 - 5:00am
High Cuisine sparks culinary revolution with its haute cuisine psyche-delicacies
(Alcohol, Brazil, Cannabis, Consulting, Food, Growers, Growing, Guinea, Indonesia, Laos, Mexico, Netherlands, New York, Peru, Research, Scientific Research, South Africa, Testing, United States, THC, Cultivation) This ‘psychoactive gastronomy’ takes the recent cannabis cookery trend up a notch, using exotic (safe, and mostly legal) ingredients like kanna, Syrian rue and ‘magic’ mushrooms to create a semi-orchestrated journey over several hours, courses and states of mind. With a growing network of collaborators, the High Cuisine project also aims to extend recent developments in healthy diet and provenance of ingredients, as well as provoke discussion of the social meaning of intoxication, the difference between ‘herbs’, ‘drugs’ and ‘medicines’, and issues such as re-evaluating tribal wisdom, and the damage inflicted on peasant communities by the war on drugs. AN UNUSUAL COMMISSION The chefs, Noah Tucker from New York and Tony Joseph from London, worked in various Michelin-standard kitchens before ending up in Amsterdam, where they met and began working together in 2008. Noah Tucker eating a PUMPED DONUT Having run their own restaurants and consulted to various high-end hospitality projects in...
https://sensiseeds.com/en/blog/high-cuisine-sparks-culinary-revolution-haute-cui...
01/20/2017 - 2:40am
Half-a-tonne of ganja found in parked car - Bangkok Post
(Cannabis, Laos, Thailand) Bangkok Post Half-a-tonne of ganja found in parked car Bangkok PostPolice believed the cannabis was smuggled from Laos, which is directly across the Mekong River from Nakhon Phanom. The local price for ganja is 5,000 baht per kilogramme, police said. If taken to southern Thailand the price would soar to 20,000 baht ...
http://www.bangkokpost.com/news/crime/1183764/half-a-tonne-of-ganja-found-in-par...
01/20/2017 - 2:40am
Half-a-tonne of ganja found in parked car - Bangkok Post
(Cannabis, Laos, Thailand) Bangkok Post Half-a-tonne of ganja found in parked car Bangkok PostPolice believed the cannabis was smuggled from Laos, which is directly across the Mekong River from Nakhon Phanom. The local price for ganja is 5,000 baht per kilogramme, police said. If taken to southern Thailand the price would soar to 20,000 baht ...
http://www.bangkokpost.com/news/crime/1183764/half-a-tonne-of-ganja-found-in-par...