The Clever Root

Spring 2018

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5 4 | t h e c l e v e r r o o t In San Francisco, STEAP Tea Bar's popular matcha mint lemonade is made with CBD honey from Honeypot Supply. RESTAURANT AND BARS EMBRACE LEGAL CBD ON THEIR MENUS by Rachel Burkons Innovative bar and restaurant operators like Austin Melrose and Zachary Patterson of Umbrella Hospitality look to add CBD to their menus. PHOTO: RACHEL BURKONS In San Francisco, STEAP Tea Bar's popular matcha mint lemonade is made with CBD honey from Honeypot Supply. P H OTO : T H E H ERB SO M M Cannabis Can-Do INDUSTRY NEWS From its appearance in waters, soaps, and high-end tinctures to Instagram-worthy cocktails and teas, CBD has arrived in the national spot- light. No longer considered THC's less fun cannabinoid sister, CBD (aka can- nabidiol) has become a star in its own right and a veritable branding buzzword that has huge growth potential in the newly-emerging consumer marketplace. In particular, CBD has found a natural home in the food sphere and like qui- noa, kale, and a├žai before it, has the potential to establish itself as a superfood trend of the future. This concept is already well-rooted on the West Coast and in recreational cannabis markets like Los Angeles, where you can buy CBD waters, tinctures, and topicals at health food stores like the high-end Erewhon chain. I can even find a bottle of JAMBO CBD Ghee and at least two juice stores that sell CBD products within a mile of my house in suburban Toluca Lake, California. Over the hill from San Fernando Valley, vegan hipster heaven restaurant Gracias Madre made cannabis leaf cocktails a thing last year with its CBD cocktail menu, and in Downtown L.A., foodie favorite Church & State has quietly rolled out a CBD food menu that's been a hush-hush success among its suit-and-tie clientele. And up north in San Francisco, CBD honey brand Hon- eypot Supply has teamed up with local tea shop STEAP Tea Bar to offer busy

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