Mrs. Green is a 70-something Roseland grandma living with her weed-dealing nephew who keeps her well supplied with bud. Her children—a military vet with PTSD and a drinking problem, a pastor who has lost his spirit, and a lawyer with cancer—all disapprove of her habit. But that all changes after Christmas dinner when she accidentally spills cannabis oil into the collards and everybody’s problems drift away.
Crowder had come across a 2014 study published in the Journal of Alzheimer’s Disease that indicated small doses of THC could help promote the removal of the amyloid plaque deposits in the brain associated with the disease. But “all we knew about was smoking blunts and joints in our community,” he says. “You can’t get grandmother into that. Medical cannabis was very taboo. It was not talked about at all.”
After publishing Mrs. Green’s origin story, he and his mother began joking about medicating their own family recipes. And then they stopped joking. “I was trying to find something people in our culture could enjoy as well and give it a different twist, because everything online when I first started researching was really simple cookies and brownies. It wasn’t much.”
Yields: 6-8 servings
In a small bowl, add diced onions, tomatoes, and the remaining three tablespoons of cannaoil to greens for an extra kick (optional).
Stir the cannabis frequently as it soaks for at least two hours. Do not let it boil. Allow to cool. Prepare your Tupperware container by taking two sheets of the cheesecloth and securing it over the lid of the bowl using the rubber band.
