Amid pandemic, Boston-based Dinner at Mary’s pivots to DIY cannabis edibles.

At first, quarantine cooking was kind of fun.

We snapped up vintage stand mixers, flirted with different grocery delivery services, obsessively reverse-engineered our favorite fast food dishes, and flooded social media with pictures of our sourdough successes and focaccia fails.

But seven months after the coronavirus prompted major changes to how Americans eat, and with a long winter looming, a certain culinary weariness is setting in.

– Read the entire article at Boston Globe.