Welcome to TASTE BUD!

— a BRAND NEW cheeky newsletter with savory takes on culinary anthropology, history, culture and sometimes weed.

Hola, it’s Mennlay. I’m a first-generation West African and a 20-year wellness entrepreneur living in Mexico for the better part of a decade.

My life and work play at the intersection of culinary anthropology, cannabis, herbs, culture and cuisine. After a brutal round of rejections for my second cookbook proposal—TASTE BUD was created as a space to research, test kitchen and share insights on global cuisine—and the unexpected ways it touches us individually through recipes and essays.

No. Not all recipes include weed—but they can if you want them to.

After being randomly dubbed weed tía when I first moved to Mexico City in 2014, I’ve taken that role very seriously. And so, I advise that you please cook and eat infused treats responsibly. Every recipe can be made with or without cannabis. If you decide to indulge, always start with the lowest dose (we’ll cover dosing and what to do when you get too high in the newsletter).

What to Expect from TASTE BUD

• Once a month, I’ll share free cultural essays and recipes for the people.

• Twice a month, I’ll share a recipe, maybe sometimes video, and audio for paid subscribers—Thank you in advanced for your support!
  

Well, that’s about it for now. I’m so so so glad you’re here. Talk soon!