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Still Toking With Rodney Lienhart (Cooking with Cannabis)

Join in as we chat with Chef Rodney Lienhart we\'ll be whipping up some delicious topics\\nMy name is Chef Rodney Lienhart.

\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\nThis episode is sponsored by Deadly Grounds Coffee "Its good to get a little Deadly" https://deadlygroundscoffee.com\\n\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\nBuy awesome Merchandise!\\nhttps://teespring.com/stores/still-toking-with\\n\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\nHerban Acres Contest ENDS TONIGHT\\nhttps://kingsumo.com/g/npid4c/herban-acres-cbd-bundle-giveaway\\n\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014\\u2014

Why do I include CHEF in my name?\\nWell, much like a doctor, we chefs put in the time and continual learning in our craft. Some say, once a chef, always a chef. It\\u2019s really something that never goes away. That being said, let me tell you a little bit about who I am and where I came from and where I\\u2019m going. Because, let\\u2019s face it, knowing where someone came from gives you a better understanding of where they\\u2019re going.

I was born in Michigan, and my dad joined the army. So we moved around a bit. Then we landed in Tennessee, where my mother was from. My mom always cooked. It was a way of life down there. So I learned young. At the age of 7, my mom sat my younger brother and I down and offered us an ultimatum. Be babysat at home with chores, or work in the restaurant being busboys. We thought we were big boys and grown-ups. Oh, how we were wrong.

So crawling through the ranks over the years, cooking became a true lifestyle for me. It\\u2019s all I\'ve ever really known. It became my nirvana in a sense. A place where I could get instant gratification for putting in hard work. Which ruined my attempt at being a patient person. (good chefs learn how to become patient over time. Weed helps.)

Fast forward to the worst thing to happen to chefs, COVID.\\nWhen COVID hit, I was doing my private chef thing and writing. Then boom, everything I\'ve ever known to be my solace ignited and fell to ash around me like a demonic snowglobe that I seemed to be stuck in. So I did the next best thing I knew to do, I sparked a joint.

I decided that since cannabis was legal, that maybe people would like to know how to put weed into food. Not to mention, maybe learn about how cannabis can heal you from the inside out when mixed with food. So I started Deliciously Dope: A journey into the world of culinary cannabis. A show where not only will I travel the world in hopes of seeing hope people heal from this amazing plant, but cook with it and make infused local cuisine. That way, people watching the show can learn how to create food from around the world, learn about new cultures, and heal from this devastating virus.

So pull up a chair, spark a joint, and come with me as we embark on a cannabis-induced world tour to find the best possible ways to heal with the aid of cannabis.\\nhorizontal bar\\nDeliciously Dope TV, Host/Chef\\nDeliciously Dope TV\\nhttp://www.thedeliciouslydope.com

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Produced by:\\nThe Dorkening Podcast Network\\nhttps://TheDorkening.com\\nFacebook.com/TheDorkening\\nYoutube.com/TheDorkening\\nTwitter.com/TheDorkening\\nInstagram.com/TheDorkenin

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