phoenixnewtimes.com PHOENIX NEW TIMES OCT 20TH–OCT 26TH, 2022 State Licensed Dispensaries & Doctor Certifications | CANNABIS | Mike Madriaga Vibe from p 57 goods, candies, and cookies at cannabis shows. Then she transitioned to savory items. “I believe that as a cannabis patient, we should be looking at our diet and what we’re putting in our system. I have diabetes, so as a patient, the worst thing we can do is put sugar in our system for medicinal reasons, so I try and get away from that,” she said. ‘The Best Pizza I’ve Had All Day’ Tempe resident Tiffany Priest manages Dough Rider, a mobile pizza company that slings pizzas at food truck events and Trap Culture shindigs throughout metro Phoenix. Priest said she consumes edibles and smokes weed to keep her anxiety at bay when dealing with customer service in rapid succession. During a five-minute interview with Phoenix New Times, Priest sent out more than a dozen pizzas — plain cheese, pepperoni, sausage, Margherita, and meat-lover versions — throughout the festival grounds. “This is a mobile wood fire unit, and we bring a different type of culture to the events,” she said. “I bring fresh ingredients daily and make the dough at 3 o’clock in the morning. Then I go to the store and get fresh mozzarella, fresh basil, all the way down the board [of ingredients].” She paused and then directed an employee to take four pizzas to Trap Culture representatives near the front of the event. “I’m like a mother hen when it comes to my guys. I wanna make sure everyone eats, and I make sure the staff eats, and they get water,” she said. Priest and her staff brought two dome- shaped brick ovens mounted on trailers. “They put out 1,100 degrees, and we try not to get too much cover on them,” she added. “Just the tables [have tents Lexie Coleman (left) and Kahla Grey enjoying the festival. covering the operation] so we can roll dough on them. We like to be in the sun, so we acclimate. Anybody that works for me has to know how to stand the heat because there is no kitchen.” Priest said Dough Riders doesn’t sell weed-infused pizzas and added that only dispensaries are allowed to do that. The Mint store in Guadalupe is the only dispen- sary in metro Phoenix that serves hot dishes, including pizza, infused with THC in various dosages. The Mint was set up at the festival, as well. “I could infuse my own pizza if I were going to do it for myself to consume,” Priest said. “I do it with oils and add it into my dough.” She also adds weed to her oregano mix at home because she “wants to taste it.” “When I want [non-infused] pizza, I go here. But if I want a Tiff [THC-infused] pizza, I’m going to take some time, and it’s gonna be the best pizza I’ve had all day,” she added. Cannabuddies Kay and Zai sat at one of the umbrella-covered outdoor tables at the venue. They were munching on Dough Rider’s pepperoni pizzas, which they ordered for $16. “We’re high right now,” Kay said. “This food mellows you out a little bit.” Zai added, “This is a vibe for sure, and it’s out in the open and downtown.” The pair, who was attending their first public weed event, asked that their full names not be published. “I didn’t even know about cannabis conventions,” Zia said. “I hope they do these when it’s cooler, like in fall.” Mangia Ganja promoters said the next food truck and weed event is scheduled for October 29 at the Soho Lounge in Mesa. It will feature more of a Halloween costume- style get-together. 59
