Her Canna Q&A with Laurie Wolf, Laurie and MaryJane

Laurie Wolf, Laurie and MaryJane

“I love cannabis, and this crazy business.”

Describe yourself and what you do.

I am, as the New Yorker said, “The Martha Stewart of Edibles!”

That kind of was what I wanted to be, so I am pleased and amazed. Our award winning company, Laurie and MaryJane, makes “high” quality edibles. Additionally I write cannabis infused recipes for Cannabis Now, Oregon Leaf, Culture, The Cannabist, Dope Magazine, the San Francisco Chronicle, and a few more.

I love cannabis, and this crazy business. I’m a person who loves to laugh and have to admit I have a little trouble with the PC movement. I’m from New York, and I learned to say what I want pretty much all the time.

What is your cannabis business origin story?

We started our company four years ago. I like seeing cannabis become a part of a different demographic, folks who are interested in enjoying cannabis in the way people enjoy wine, or spirits. Cannabis that is appreciated for its flavor and aroma profile – terpenes – where the focus is not exclusively based on getting as high as possible. That’s for the stoners, and bless their hearts.

What is your personal cannabis origin story?

I helped my father with his end of life experience with foods infused with cannabis. I saw that he was able to reduce his need for pain killers by ingesting cannabis. He was more present the last weeks before his death.

Being able to offer him relief was hugely rewarding, and I began to think that I was on a mission. I just had no idea how that would look. Now I know!

What is your Superpower?

My husband Bruce said generosity or empathy. I say overindulgence of the finer things in life.

I like seeing cannabis become a part of a different demographic, folks who are interested in enjoying cannabis in the way people enjoy wine, or spirits.

What has been your greatest obstacle in this industry or with your business to date – and how have you overcome it?

The lab testing. Essentially a nightmare. All the labs give different results, and it can take forever and costs a fortune.

That said, our favorite labs are Chemhistory and Green Leaf, and they are wonderful and honest and have been the most accurate and reliable and a pleasure to do business with. But the rules border on the absurd, and it just screws everything up.

What is your vision for women in this industry?

I personally have not had any gender issues, though some woman, a bitch, patted me on the shoulder and told me how nice it is to have seniors in the industry.

Canna-Couscous with Chickpeas

Serves 4

2 cups cooked couscous
4 teaspoons canna-oil, preferably canna-olive oil
1 tablespoon olive oil, split
12 ounces cooked chicken breast, cut in chunks
1 15-ounce can chick peas, rinsed and drained
1 cup chopped yellow pepper
1/2 cup Thompson raisins
¼ cup sliced almonds
3 scallions, thinly sliced
1 teaspoon ground cumin
¼ teaspoon cinnamon
Dash salt
3 tablespoons orange juice and 1 teaspoon zest
¼ cup chopped fresh mint

This recipe is as easy as it gets.

  1. Place the couscous in a large serving bowl. Set aside.
  2. Heat the olive oil in a large skillet, and add the chicken, chickpeas, peppers, raisins, almonds and scallions. Cook on low to medium heat for 10 minutes.
  3. In a small bowl, combine the cumin, cinnamon, salt and orange juice and zest.
  4. Stir the spices into the chicken mixture and turn into the serving bowl, gently combining.

Canna-glazed Eggs and Asparagus

(Serves 2)

1 bunch asparagus
2 tablespoons olive oil
Salt and pepper
2 tablespoons butter
1 sprig of chopped sage
2 tablespoons bread crumbs
2 teaspoons canna-olive oil
2 large eggs
Smoked salt and pepper to taste
1/4 cup shredded manchego cheese

  1. Trim off thick ends of asparagus. Coat asparagus in olive oil and sprinkle with a salt and pepper. Grill for 2 minutes on each side or sauté in a pan with olive oil for 5 minutes on high heat.
  2. In a small saucepan, melt butter over medium heat until it begins to foam and brown. Drop sage and breadcrumbs into butter until they begin to crisp. Place on paper towels.
  3. In another sauté pan, fry eggs in canna- olive oil to preferred style, adding salt and pepper to taste.
  4. On serving plate, place grilled or sautéed asparagus. Drizzle brown butter and sage leaves over the asparagus. Place fried eggs on top and sprinkle with shredded manchego.

Connect with Laurie

Laurie + MaryJane is a family-owned and operated business, serving the state of Oregon since 2014.




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