Oklahoma’s culinary community is embracing new opportunities in the state’s fledgling cannabis market with varying degrees of commitment.
As it became clear momentum was moving toward passage of medical marijuana regulations, chefs, gourmets and food professionals moved quickly into development in divergent directions. Some have committed their careers to cannabis while others see it as an opportunity to diversify their income.
Chef Tony Freitas created Green Clean Gourmet Chefs shortly after moving back to Oklahoma last August. Freitas, the son of Church of Christ missionaries, grew up between here, California, Colorado and Brazil and graduated from Oklahoma Christian.
It was his grandmother living in Oklahoma who stoked his passion for cooking, but he embraced cannabis-infused cooking to create a healing protocol for chronic pain and eventually depression and anxiety.
“My patient story began when I was living in New York, training for a 473-mile bike race in Iowa,” he said.