The New York Times ran an offbeat story this week about the intersection between chefs and pot. In “Marijuana Fuels a New Kitchen Culture” (http://www.nytimes.com/2010/05/19/dining/19pot.html?ref=dining), author Kim Severson writes about how recreational drug use in the kitchen affects the dining experience in a restaurant, chalking up the vogue for carb-heavy food to the fact that chefs and their staff are getting high on their favorite herb. Inneresting. Severson even coins a term for it: haute stoner cuisine. So the next time you sit down in a Sacramento restaurant and order chicken and waffles or mac ’n’ cheese (stoner food for sure), think about what your chefs may have been up to.