on-demand cannabis delivery. DoobDASH is on a mission helping adults access & consume cannabis easily, everywhere. Like food & alcohol delivery, our service connects consumers to Uber-like-speed delivery from both medically and recreationally licensed dispensaries.
DoobDASH is on a mission helping adults access & consume cannabis easily, everywhere.
Like food & alcohol delivery, our service connects consumers to ‘Uber-esque’ speedy delivery from both medically and recreationally licensed dispensaries. With more options available in how we choose to consume cannabis, we promote a healthy and informed approach to cannabis consumption, starting with reducing the amount of potential impaired drivers needing their medication. We help dispensaries reach more customers and build their businesses, legally. We give courier partners another way to earn good money, with or without a car.
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Sure, smoking weed is fun. You feel the effects almost immediately, and it’s the standard way to get high.
But this wasn’t always so.
Eating weed (most often hash) was de rigueur for thousands of years, and is poised to make a massive comeback as laws relax and legal edibles flood the marketplace. To give us a sense of what our pot-loving ancestors were chewing on, we asked Robyn Lawrence Griggs, author of Pot in Pans: A History of Eating Cannabis (2019), to tell us more about some notable edibles throughout history.
Eating cannabis goes way back, about 50,000 years, to when early humans were wandering around, stuffing whatever they could find in their mouths in the hopes that it was nutritious. One such lucky woman or man eventually popped a cannabis flower in their mouth, licked sticky resin off their fingers, got high, and (presumably later that day) told all their friends.
“Ethnobotanists believe it was one of the first plants they explored,” explains Lawrence, who says from those early days we stepped into the Neolithic period, where humans actively cultivated cannabis (among other plants) for food, fibre and medicine—and a good body buzz.
What’s significant about Stone Age cannabis consumption is it coincides with what anthropologists call the “great leap” forward: “Music, art, religion and agriculture—it all began at a time we can link to cannabis consumption,” says Lawrence.
And there’s science to prove it: the part of the brain where the FOXP2 gene occurs is associated with speech, language, and creativity, is activated by cannabis. “Great ideas were born from eating resin-y flowers,” she remarks.
“Mahjoun is hash rolled up with a variety of spices, sweeteners, and other ingredients.”
Mahjoun (sometimes “majoun” or “majoon”) is a hash-filled confection not unlike the Medjool date energy balls all over Pinterest, and was once widely prevalent across ancient India and the Middle East. What she calls “the origin of edibles,” Lawrence explains mahjoun is hash rolled up with a variety of spices, sweeteners, and other ingredients.
Starting out in Persia, it eventually made its way over to India and, by 1100 CE, both cultures were getting high off these chewy treats. “The Indian mahjoun was a sweet; it was super spicy and buttery, and it was delicious, more of a food,” she says. “In Persia it was more or less street hash; they would mix it with sesame and sugar, but it was super strong—a lot of times it was mixed with a plant called datura [also known as jimsonweed], which is not a fun high at all.”
If “mahjoun” seems to have negative connotations, it’s not just you: there’s a prevailing legend from the 11th century of The Old Man in the Mountain, named Hassan-ibn-Sabbah, who controlled his legion of blood-thirsty assassins by feeding them mahjoun.
Lawrence says even the word hash comes from hashishine, the Persion word for “assassin”, which is unfortunate. “If there was even anything to this myth it was probably the datura or some other strong substance, not the hash, that was making them do that bidding.”
But over in India, mahjoun was just something fun and celebratory to enjoy, along with potent hash wafers called charas, and a hash drink called bhang, which by the 12th century was a customary beverage to serve guests, and also given to warriors before battle.
When the United States forced the world to outlaw cannabis in the 1970s, Indian mahjoun and charas went underground, but according to Lawrence, because bhang was enjoyed by the wealthy upper class, the rich managed to keep it legal into today. Now the bhang lassi, a marijuana-infused yogurt drink made with honey and spices, can still be enjoyed just about anywhere in India.
As for the Middle Eastern mahjoun, it never went away, but has evolved into a mellow, murder-free confection.
There are many written references of cannabis as medicine in the centuries leading up to today, but it’s harder to say how people were eating their weed in everyday kitchens.
Surviving folk recipes, however, give us a glimpse: Lawrence writes of a traditional confection from Uzbekistan called guc-kand made from cannabis, sugar, saffron, and egg whites, given to baby boys to ward off pain during circumcision, or eaten by women to put them in a (wink, wink) “happy mood;” for men there was (nudge, nudge) “joy porridge” made from almond butter, cannabis, spices, honey, and sugar.
Lawrence writes Cambodia used cannabis as a seasoning in Khmer foods for centuries, and it’s still an important ingredient for their “happy soup” served at weddings. Further south in the Aceh region of Indonesia, the Acehnese use cannabis liberally in cooking as well as in their dodol aceh, a toffee-like candy. There’s also khylos from Greece: green cannabis seeds steeped in wine for days.
For Lawrence, one of her favourite folk recipes is a Polish snack: “It calls for crushing cannabis seeds and mixing them with salt, a little bit of oil and butter, then spreading on crusty bread,” she says.
“Hashish mania.”
Many prolific European and American writers were eating hash in this century, largely based on Middle Eastern mahjoun.
The influencers of their time, these writers inspired what Lawrence calls “hashish mania” among the elites. In her book she writes Le Club des Hashishins was formed in Paris by an eccentric French psychiatrist who invited artists and literary giants to consume dawamesk, a variant of mahjoun he learned to make in Algiers that included Spanish Fly and possibly opium.
Meanwhile in America, Lawrence writes a “majoon” lozenge in New York made with datura seeds and opium was being consumed by “the better classes”. For the other 99%, the Gunjah Wallah Company was producing hash-based maple candies nationwide.
But by the turn of the century, negative public opinion was forming against hash consumption, and the candy production stopped.
In Jamaica, the Rastafarian ital diet, stemming from “vital,” avoids processed food, meat, sugar, dairy, and alcohol in favour of fresh fruits and vegetables (not unlike the Whole30 craze, but with weed). Cannabis is still central to Rastafarian cuisine today.
Mahjoun also made a massive comeback in the last century, but in an unexpected way. Alice B. Toklas, author of the 1954 sensation The Alice B. Toklas Cookbook, put together her collection of recipes based on her life in Paris with lover and literary luminary, Gertrude Stein. To fill the book she reached out to friends from the era.
One—Canadian artist Brion Gysin—slipped in a recipe for mahjoun, which he called “Hashish Fudge,” and it made Alice’s book famous. “Her friend Brion said he did it because he knew she was broke; she had hepatitis and she needed money, and he wanted to make her cookbook really popular,” says Lawrence.
It worked. And thanks to a scene in the 1968 film I Love You, Alice B. Toklas!, the fudge turned into brownies. Then, in the early 1970s, activist Mary Rathbun, a.k.a. Brownie Mary, began selling her legendary pot brownies in San Francisco. Lawrence says she largely evaded arrest until 1992, when the DEA reported every confiscated ingredient, including 20 pounds of cannabis and 35 pounds of margarine, not butter. “The thing I love is she was not even upset they revealed her recipe, but she was really pissed they said she used margarine,” laughs Lawrence. “She was like ‘Put me in jail for cannabis, but I will never use margarine!’”
Meanwhile, American tourists began searching for pot brownies in Jamaica, where locals were more than happy to sell them, but it wasn’t something they ate themselves. And in the Netherlands, the first cannabis coffee shop opened in 1972—mostly because entrepreneurial hippies were already squatting in one—where they sold cannabis-infused sweets they called “space cakes.”
“Since I really started paying attention to cannabis edibles in 2009, there’s been such a big change in terms of what’s available,” says Lawrence. Looking ahead, one thing she keeps hearing about is “sessionable”: taken from the beer industry, it’s all about consuming edibles within a reasonable time period without getting overly intoxicated. “I think you’re going to see more and more products fitting into that sessionable kind of idea,” she says.
However, she’s not looking forward to synthetic CBD and THC, which she says will be a cheaper alternative for food and beverage manufacturers.
“They can create [CBD and THC] from organic hosts, like yeast or sugar, which in my mind is preferable,” she says. “But they’re also going to be making them from petroleum-based chemicals, which is pretty inevitable. I think it’s something we’re just going to accept as progress in the industry.”
Edibles have come a long way since your let’s-bake-a-tray-of-laced-brownies-between-college-classes days. Today, edibles is an umbrella term used to describe all sorts of foods and drinks that have been infused with cannabis.
Jump to a section:
Commercially-prepared edibles are new to Canada, but humans have been eating cannabis since long before you first heard about pot brownies.
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With Canada’s second wave of legalization on October 17, 2019, edibles are now fair game for consumers to buy and brands to sell, though there are strict rules around marketing and dosing, including a maximum of 10 mg of THC per packaged item.
Still, the world of legal edibles will be a far cry from those homemade culinary confections of yesterday.
Nearly half of people who plan on using edibles say they will consuming an infused sweet at least once every three months, opting for gummy bears, chocolate, cookies or brownies, Deloitte Canada found.
Legalization 2.0 doesn’t mean your local retailers shelves will suddenly be stocked with new, tasty edible products.
Mid-December 2019 is the earliest that consumers can expect to buy legal edibles. Health Canada requires companies to give a 60-day notice of their intent to sell, so even the brands that had their gummy bears in a row on October 17 won’t be selling goods until at least December 17.
“The edibles market is estimated to be worth at least $1.6 billion a year in Canada, with cannabis-infused beverages adding a further $529 million,” says Jennifer Lee, cannabis national leader at Deloitte Canada.
Despite the delay, cannabis edibles are expected to seriously shake up the recreational consumables market, not only from a food perspective.
“The introduction of cannabis-infused edibles will clearly threaten the alcohol industry as consumers are using the product for similar usage occasions,” adds Lee.
With the rise of edibles, it’s important to understand the difference between them and sublinguals. While both consumption methods go into the body through the mouth, sublinguals — think strips, oral sprays and tinctures — are metabolized by the body much faster. They’re absorbed immediately by the membrane under the tongue, whereas edibles have to make the trip down into the stomach and through the gastrointestinal tract before being broken down by enzymes. This not only impacts the amount of time it takes before you feel the effects, but also how intense it will be.
So, you’re keen to eat and drink yourself merry with Mary, here are a few ways to do it:
Imagine cracking a cannabis-infused beverage instead of a beer as a means to take the edge off after a long week? Soon, that’ll be a reality. Zenabis has big plans to disrupt the adult drinks market and is specifically eyeing the booze industry. In August, the company signed a deal with an “anonymous Canadian beverage technology company” and the plan is to produce a range of cannabis-infused drinks. The brand says you’ll feel the effects from a drink in less than five minutes.
Hexo also plans to release CBD-infused spring water and THC-infused drinks under its subsidiary brand Truss, Hill Street Beverages is working on cannabis-infused, alcohol-free wines, Tilray has partnered with Budweiser to deliver cannabinoid-infused drinks with less than 10-minutes onset time, and more infused beverage announcements are expected from a variety of producers as Legalization 2.0 hits full stride.
While baked goods are the most popular vessels for edible cannabis, more traditional cooking, like adding cannabis-infused oil into pasta sauces, vegetable dishes or any recipe where you could substitute butter or oil, can accommodate THC or CBD if done properly. Prefer cookbooks to Leafly’s robust digital recipes archive? The 420 Gourmet and The Cannabis Kitchen Cookbook offer great starting points for at-home chefs.
If gastronomy isn’t your thing, you can hire out the work. Chef Travis Petersen of the The Nomad Cook travels across Canada catering intimate cannabis-infused dinner parties and large corporate events for clients of all kinds, while High Society Supper Club, offers similar services in the Greater Toronto Area.
Chocolate bars and gummies are two of the more popular types of weed-infused edibles. They are discreet, and as with all edibles, don’t produce any smoke or smoky scent. In Canada, legal edibles musn’t be “appealing to young persons,” so expect the packaging on this new wave of products to look as sterile and child proof as current packaging for dried flower.
Plus, it should go without saying, but make sure you keep your edibles away from kids and pets. While the laws are designed in such a way that children aren’t supposed to mistake cannabis edibles for candy, some brands in the States have been pushing the boundaries. Stoney Patch Kids, for example, look nearly identical to Sour Patch Kids branding, and the company has found itself in hot water because of it. It’s still early days for legal edibles here in Canada, but the hope is that brands will follow and respect government regulations.
Find your edibles dose |
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Different worlds: Sublingual vs. ingested edibles |
Cannabis edibles dosing chart: Find the right dose |
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Ingesting cannabis edibles can be psychologically scarring for a child, and potentially deadly for a pet. Keep your infused goodies well out of reach of little hands and paws, and make sure you know what you’re getting into before eating cannabis-infused foods yourself.
Cannabis-infused butter, oil, flour or honey is all you need to create your own edibles.
Maple syrup holds a sweet spot for Canadians (and Americans in the North East). Already superior to anything else you could possibly apply to pancakes, the sweet distilled sap is hard to improve on… but we did it. This recipe for cannabis-infused maple syrup from The Wellness Soldier Cody Lindsay requires just two ingredients, indirect heat, and time.
Step by step instructions are provided below but you can also follow along with this video:
Note: Homemade edibles are very difficult to accurately dose. This guide will give you some tips for more precise dosing, but all DIY cannabis cooks should be aware that there’s no way to guarantee the potency or homogeneity of their batch.
Maple syrup is not just a delicious addition at the breakfast table, it’s also an excellent natural sweetener in smoothies and baked goods, not to mention savory recipes like glazed salmon, roasted root veggies, and vinaigrettes.
Before making your infusion, you’ll need to decarboxylate, or “decarb”, the cannabis flower you’re working with. Skipping this step will result in a weak or inactive finished product. Here’s why: Cannabis buds produce a non-intoxicating acidic cannabinoid called THCA. When we smoke or vaporize cannabis, the heat converts THCA into THC, the molecule that delivers euphoric effects. If preparing CBD edibles, this same process should be applied.
The potency of your infusions depends on many factors, from how long and hot it was cooked to the potency of your starting material. To test the potency of your finished product, try spreading ¼ or ½ teaspoon on a snack and see how that dose affects you after an hour. Decrease or increase dose as desired. You can then use this personalized “standard” dose as a baseline for your recipes. Click here for more information on why potency is so difficult to measure in homemade cannabis edibles.
Check out The Wellness Soldier for more recipes and to learn about the science behind cooking with cannabis.
Here’s a scenario we have all seen in film before: Somebody consumes an entire bag of raw cannabis in order to avoid getting caught with it. Eyes pop wide open and gasps ensue. “You just ate that whole bag!” somebody shouts. However, the aftermath of this scene usually involves a very different representation of what actually happens when you consume raw cannabis. Spoiler alert: The effects will be lackluster at best. Why is this the case?
The answer to this mystery lies in a process called decarboxylation, one that is necessary for us to enjoy the psychoactive effects of the cannabinoids we consume.
All cannabinoids contained within the trichomes of raw cannabis flowers have an extra carboxyl ring or group (COOH) attached to their chain. For example, tetrahydrocannabinolic acid (THCA) is synthesized in prevalence within the trichome heads of freshly harvested cannabis flowers. In most regulated markets, cannabis distributed in dispensaries contains labels detailing the product’s cannabinoid contents. THCA, in many cases, prevails as the highest cannabinoid present in items that have not been decarboxylated (e.g., cannabis flowers and concentrates).
THCA has a number of known benefits when consumed, including having anti-inflammatory and neuroprotective qualities. But THCA is not intoxicating, and must be converted into THC through decarboxylation before any effects can be felt.
The two main catalysts for decarboxylation to occur are heat and time. Drying and curing cannabis over time will cause a partial decarboxylation to occur. This is why some cannabis flowers also test for a presence of small amounts of THC along with THCA. Smoking and vaporizing will instantaneously decarboxylate cannabinoids due to the extremely high temperatures present, making them instantly available for absorption through inhalation.
While decarboxylated cannabinoids in vapor form can be easily absorbed in our lungs, edibles require these cannabinoids present in what we consume in order for our bodies to absorb them throughout digestion. Heating cannabinoids at a lower temperature over time allows us to decarboxylate the cannabinoids while preserving the integrity of the material we use so that we may infuse it into what we consume.
The THCA in cannabis begins to decarboxylate at approximately 220 degrees Fahrenheit after around 30-45 minutes of exposure. Full decarboxylation may require more time to occur. Many people choose to decarboxylate their cannabis at slightly lower temperatures for a much longer period of time in attempts to preserve terpenes. Many mono and sesquiterpenes are volatile and will evaporate at higher temperatures, leaving potentially undesirable flavors and aromas behind. The integrity of both cannabinoids and terpenoids are compromised by using temperatures that exceed 300 degrees F, which is why temperatures in the 200’s are recommended.
Heat and time can also cause other forms of cannabinoid degradation to occur. For example, CBN (cannabinol) is formed through the degradation and oxidization of THC, a process that can occur alongside decarboxylation. CBN accounts for a much more sedative and less directly psychoactive experience.
In order to decarboxylate cannabis at home, all you need is some starting material, an oven set to 220-235 degrees F (depending on your location and oven model), some parchment paper, and a baking tray. Finely grind your cannabis until the material can be spread thin over parchment and placed on your baking sheet. Allow the cannabis to bake for 30-45 minutes, or longer if desired.
Cannabis can also be decarboxylated in a slow cooker by introducing solvents such as cooking oils or lecithin. These methods create infusions that can be used in a variety of cooking recipes, topicals, and even cannabis capsules. Since they contain decarboxylated cannabinoids, they will be effective any way you choose to consume them.
Now that you know how decarboxylation works, the next time you see somebody on television falling over onto the ground after eating an entire bag of shake, you’ll be able to laugh it off over a batch of your very own freshly baked and infused, fully decarboxylated cannabis cookies. Bon appetit!
Conveniently situated on weekend, Canada’s first legal 4/20 has amassed a bumper crop of celebratory events across the country. How will you be commemorating Canada’s first 4/20 post-prohibition?
When: April 20, noon-8 p.m.
Where: Vancouver Sunset Beach Park, 1204 Beach Ave., Vancouver
Now in 25th year, Vancouver’s marquee 4/20 event is set to return to Sunset Beach Park for a unique combination of protest, celebration, and farmers’ market! As always, it’s free to attend.
When: Apr. 20, 8 p.m.-1 a.m.
Where: Rickshaw Theatre, 254 East Hastings St., Vancouver
The Main Event is throwing its 13th semi-annual dance showcase on 420! Tickets range from $25-$30 for the “amazing show and one hell of a party.”
When: April 20, 4 p.m.-5:45 p.m.
Where: 1430 Rupert Street, North Vancouver
Ring in Canada’s first legal 420 with your sights set on higher consciousness! Bring your weed but not your papes, because vapes will be available on hand, and there’s no smoking allowed indoors anyways. Admission is $20.
When: April 20, 6 p.m.-9 p.m.
Where: MakerLabs, 780 East Cordova St., Vancouver
Visit MakerLabs on 4/20 to learn about proper preparation and dose control of edibles from a trained chemist and watch a demonstration of psychedelic chocolates being made from start to finish. Tickets are $150.
When: April 20, noon-11 p.m.
Where: 18394 Fraser Hwy., Surrey
The Ghettovators, Burning Bodhi, and The Pit headline this full-day music festival presented by Leghound Booking. Wristbands ($20) will let attendees come and go as they please.
When: April 20, 2 p.m. – 8 p.m.
Where: Ranch House at the Calgary Polo Club, 24041 306 Ave. W., Okotoks
Part of a full day of 4/20 events in Calgary, join Mary J. Brides and Ten7teen for a mixer featuring live music, welcome cocktails, food stations, designated consumption areas. Come eat, smoke, and mix it up with industry leaders. Admission is free.
When: April 20, 3 p.m.-6 p.m.
Where: TBA, Edmonton
Curated by the one and only Burly Chef, this guided bus tour of “Off-Menu Edmonton” stops at three food stops, hidden gems, and a laser light show! Tickets are $75.
When: Apr. 20, 9 p.m.-2 a.m.
Where: AB Union Hall, 6240-99 St, Edmonton, Alberta
Hip hop artist and singer YelaWolf performs at Union Hall on 4/20 at this event presented by Blueprint. Tickets are $44.95.
When: Apr. 17-19, 10 a.m.-10 p.m.
Where: 212 20th Street W., Saskatoon
Kiaro, located in the heart of the downtown Riversdale district, hosts its first annual 420 celebration featuring a number of in-store giveaways, a live DJ, and extended shopping hours to help you prepare for the big day. Entry is free for everyone 19+.
When: April 20, 7 p.m. – 11 p.m.
Where: SK Coors Event Centre, 241 2nd Ave. S., Saskatoon
Groove Pusher hosts legendary Toronto rapper K-OS along with Parab Poet, the Hip Hop Hippies, and Dr. J, to celebrate 4/20 in Saskatoon. Tickets are $20 for the event benefiting CFAMM (Canadians for Fair Access to Medical Marijuana).
When: Apr. 20, 11 p.m.-late
Where: Coors Event Centre, 241 2nd Ave. S., Saskatoon
After the K-OS show, break out the glow sticks and bust a move to New Zealand’s K+Lab. Tickets are $30 to watch as SK’s Flatland Funk go head-to-head with STVNK FVCE in a Trap & Dubstep battle.
When: April 19, 10 p.m. – 2 a.m.
Where: X’Cuse’, 551 Sargent Ave., Winnipeg
Start your celebrations early on 4/20-eve when Winnipeg Jet City hosts legendary deejay, DJ Spray spinning 420 friendly hip hop and reggae all night. Admission is $10.
When: Apr. 20, 7:30 p.m.-11:30 p.m.
Where: Moon Gate Guest House, 61105 PR 406, Whitemouth
The Moon Gate Guest House on the banks of the Whitemouth River hosts its first annual 420 fest featuring cannabis education sessions, the experimental folk-punk sounds of Twin, and an opening set by the Neo-Shamans jam band. Tickets are $20.
When: Apr. 20, noon-6 p.m.
Where: Toronto, ON “Woodbine Park, 1695 Queen St E.
Toronto’s long-standing event has been moved to the sprawling Woodbine Park for 2019. While no permit has yet to be secured, organizers relay that the Toronto Police and City Of Toronto have assured them access to a live music stage and permissions for vendors. Fingers crossed!!!
When: Apr. 20, 1 p.m.-10 p.m.
Where: 204 Augusta Ave., Toronto
Hotbox Lounge & Shop hosts its annual 4/20 celebration in Kensington Market. While this is the first event since legalization, it’s the 19th year runnings for the pot pioneer. The free 19+ event promises live music, vendors, giveaways, a joint-rolling competition, bong clearing contests, and tons of 420 vibes.
When: April 20, 4:20 p.m.-11:30 p.m.
Where: Nameless, 1173 Dundas St. E., Toronto
Try cannabis products from local artisans, and explore fun local non-cannabis vendors in this artsy loft. The first 50 customers will receive swag bags while attendees can look forward to jewelry workshops and tunes by DJEZii. Tickets are $15.
When: Apr. 20, 10 a.m.-6 p.m.
Where: Scotiabank Convention Centre, 6815 Stanley Ave. Niagara Falls
Learn, network and grow! The Niagara Falls Cannabis Expo will feature 20,000 square ft. full of exhibitors, educational seminars, guest speakers, manufacturers, and more. Attendees can also look forward to a guest appearance by Super Troopers star and Broken Lizard crew member Erik “Rabbit” Stolhanske. Tickets are $15.
When: Apr. 19-21
Where: Toronto venues including Comedy Bar, The Underground, Bad Dog Comedy Theatre, The Rivoli
The 3rd edition of the 420 Comedy Festival will take place at four major venues across Toronto and promises a lineup packed with almost 42 of the Big Smoke’s top comedians. They’re funny even if you’re not under the influence. Tickets range from $10-$20.
When: April 20, 9 a.m.-11:30 a.m., 12:30 p.m.-3 p.m., 4 pm-6:30 p.m.
Where: 477 Richmond St. W., Toronto
Featuring breakfast, lunch and dinner sessions, this cooking class celebrates 4/20 with a make-and-take workshop covering two different cannabis-infused edible treats. Each class costs $125 to partake.
When: Apr. 20, 5 p.m.
Where: TIFF Bell Lightbox, 350 King St. W., Toronto
Tickets are on sale now for this 19+ screening followed by a panel discussion with film subjects Sister Saige and Sister Steph, along with Sherry Boodram, CEO of CannDelta, and Akwasi Owusu-Bempah, Director of Research at Cannabis Amnesty. The documentary follows “Sister Kate,” founder of the California-based medical-marijuana company Sisters of the Valley, on her mission to distribute products to those in need while trying to protect her business from state authorities, the county sheriff, and local black-marketeers.
When: April 20, 6 p.m.-1 a.m.
Where: Hamilton, ON, TBA
Hamilton Vape hosts the Canna Crawl showcasing more than 30 exhibits feaqturing high-quality cannabis products and customer service. Tickets are $10 to attend and include a chance to meet vendors, sample products, enjoy live music, and indulge in the community’s local exhibits.
When: Apr. 20, 7 p.m.-11:30 p.m.
Where: Toronto, ON, TBA
PuffnPaint Tour presents this 420 celebration like no other. Accompanied by dinner, specialty cocktails, giveaways, and great music, the main attraction at this event is the opportunity to smoke while you paint.
When: Apr. 20, 8 p.m.-2 a.m.
Where: Junction City Music Hall, 2907 Dundas St. W., Toronto
Bun a ting and come celebrate legalization with live reggae and a pinball tournament at the Junction City Music Hall! Tickets range from $10-$15 for this special event featuring Toronto reggae bands, Memberz, Feeling the One Drop and Bredren Dub with special guests @ziononmymind, Kulcha Ites and Nkrumah Salmon, alongside DJs Brigadier ShazBad, and DJ Chocolate.
When: Apr. 20, 8 p.m.
Where: Manny’s Place, 125 Stanley St., Brantford
Celebrate Canada’s first legal Hippy New Year in Brantford at this 420 party with Ontario’s Gen X tribute band, Guitared & Feathered 2.0.
When: Apr. 20, 8 p.m.-midnight
Where: 160 St George St., Toronto
Smoked presents a night where “cannabis and ballroom collide.” Who will be the King of Kush or the Queen of Cannabis? Bring your scepter to secure the crown and $420 in prize money! Tickets range from $10-$30.
When: Apr. 20, 9 p.m.- 2 a.m.
Where: The Grey Goat Pub & Grill, 74 Main St. South, Newmarket
Celebrate 4/20 at this free-to-attend suburban showcase boasting “four great bands on the bill.” Admission is free but BYO-Nugs.
When: Apr. 20, 11 a.m.-6 p.m.
Where: 3804 Boulevard Saint-Laurent, Montréal,
Green Yoga Montreal 4/20 Celebration bills itself as a chance to “meet all your favourite cannabis brands, discover new ones, and enjoy a safe and informative space to connect with other cannabis users.” Free to attend, this journey centres around “relaxation, celebration, and enjoyment of a space where you can feel free to express yourselves like nowhere else in the city.”
When: Apr. 20, noon-6 p.m.
Where: 1714 Rothesay Rd., Saint John
The cannabis-friendly lounge celebrates its first birthday on 4/20. Look forward to giveaways, BBQ, cake from Thunder Hill Speciality Bakery, an arts & crafts market, and more!
When: Apr. 20, from 4 p.m.
Where: 5982 Spring Garden Road, 2nd Floor, Halifax
Author & Source: JESSE SHIP
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Sure, smoking weed is fun. You feel the effects almost immediately, and it’s the standard way to get high. But this wasn’t always so. Eating weed (most often hash) was de rigueur for thousands of years, and is poised to make a massive […]
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A global history of cannabis edibles
