Chef. Cyclist. Creator.
We’re excited to share a collaboration that has been quietly unfolding for years. Sonoma Hills Farm is launching our very first edible, the Spicy Arugula Gummy, in partnership with longtime friend Chef Chris Cosentino.
This isn’t a one-off product or a name on a box. It’s the result of years of conversations, shared meals, field walks, and a deep alignment around whole-plant cannabis, flavor, and function.
Chef Chris Cosentino — Top Chef Masters winner, cyclist, and whole-plant advocate.
Chris Cosentino
Chris is a Top Chef Masters winner, a chef’s chef, and someone who helped change how America cooks by leading the Whole Beast movement. Years before it was fashionable, Chris was shaping the conversation — asking harder questions about ingredients, waste, responsibility, and respect.
His cultural reach even extends into Marvel canon, where he appears as a superhero. It’s playful, but it fits. He’s spent his career pushing culture forward simply by caring more deeply than most people are willing to.
These days, Chris describes himself simply as Chef. Cyclist. Creator. That mindset carries straight into this collaboration.
Today, he’s applying the same philosophy that defined whole-beast cooking to cannabis, evolving from the whole animal to the whole plant.
Where This Collaboration Started
Chris first came to the farm not to cook, but to learn. He wanted to talk about minor cannabinoids. How CBD, CBG, THC, and terpenes interact. Which combinations actually support calm, clarity, and presence without dulling the experience.
We walked the gardens together, comparing notes on what we’ve witnessed time and again. Balance matters more than brute force. Cannabis works best when it’s grown, processed, and consumed with intention.
Cannabis as Cuisine
Over the years, Chris has cooked several unforgettable meals at the farm. For our Kiva launch, he built menus that treated the cannabis plant with the same care he gives animals and produce — using the whole ingredient, drawing flavor straight from the garden.
At Hall of Flowers, he offered the industry a different perspective — cannabis interpreted through a chef’s lens, with terpene-driven flavor, aroma-forward thinking, and the same care and curiosity given to a great meal.
Those moments made something obvious to all of us. Cannabis deserved better than what most edibles offered.
Why This Edible Had to Exist
Chris is a serious cyclist. He moves through the world with intention and momentum. There are plenty of moments where smoking doesn’t make sense. But as a chef, he was never satisfied with the edibles available.
Too sweet.
Too artificial.
Too flat.
Too focused on THC alone.
So he challenged us to build something different.
He wanted a true ratio edible. A real balance of cannabinoids, not marketing math. He wanted something uplifting and calming at the same time. And he wanted flavor to matter just as much as effect.
Flavor First
What we created together doesn’t taste like anything else on the shelf.
The first bite opens with wild fennel pollen, unfolding into lemon verbena and then Meyer lemon. The profile is layered and clean — refreshing without sharpness, aromatic without noise.
Chris insisted on including electrolytes, so the edible feels active, not heavy. The effect follows suit. Calm and clear. Uplifting and grounding at the same time.
It’s made with ice water hash in collaboration with our friends at Fire King, preserving the full expression of the plants from the garden we’d walked together way back when.
This edible was built the same way a dish is built. With balance, restraint, and respect.
Why the Dose Is the Dose
This isn’t about more THC. It’s about balance. This edible isn’t trying to overwhelm you. It’s meant to meet you where you are. On a bike ride. At a dinner table. Mid conversation. Mid creation. The ratio matters. You can trust it.
Thoughtful to the Very End
Even the packaging reflects the philosophy. We reused our all-paper, fully recyclable, child-resistant box, something we spent years developing so cannabis didn’t have to live in plastic forever.
The gummies themselves age and develop a paper thin pellicle, a natural result of how they’re made. It enhances texture and mouthfeel. Nothing here is accidental.
The Spicy Arugula Gummy
Inspired by our Spicy Arugula pre-roll, we wanted to translate that same flavor language into an edible.
Ratio: 2:1:1 (THC:CBD:CBG)
Per Gummy: 6.9mg total cannabinoids
Per Package: 20 gummies × 6.9mg (138mg total)
Flavors: Meyer Lemon, Wild Fennel Pollen, Lemon Verbena, Sea Salt
Made with: Full-spectrum solventless cannabis rosin from Gush Mints 1:1, Grandi Guava, and White CBG. Ice water hash crafted with Fire King.
Packaging: All-paper, fully recyclable, child-resistant box. Zero plastic.
Ingredients: Tapioca IMO, cane sugar, pectin, citric acid, MCT oil, turmeric and spirulina for natural color, lemon extract, lemon verbena extract, wild fennel pollen, sea salt, and solventless cannabis rosin.
This is not a candy gummy. It’s a culinary one.
Launch Event: March 6 at Fig & Thistle
Join us for the official launch on Friday, March 6, 2026 at Fig & Thistle in San Francisco. Meet Chef Chris, taste the gummy, enjoy bites crafted by Chris, and celebrate what happens when chefs and farmers treat cannabis the way it deserves.
Free entry. 21+. 5:00 – 7:00 PM.
429 Gough St, Hayes Valley, San Francisco, CA
The Bigger Picture
This collaboration isn’t about a celebrity name or a quick hit. It’s about showing what’s possible when chefs and farmers treat cannabis the way it deserves to be treated. As food. As culture. As hospitality.
From Whole Beast to Whole Plant, this is what cannabis can be.