When recreational marijuana use became legal in Oregon, food writer and chef Laurie Wolf saw an opportunity. With green crosses turning up on storefronts throughout the state, she knew that many Oregonians would be lighting up.

And she suspected some of those bud enthusiasts would be looking for less-combustive ways of enjoying cannabis. So she wrote a series of four pot cookbooks -- "HERB," "Cooking with Cannabis," "Marijuana Edibles" and "The Medical Marijuana Dispensary" - and launched a line of THC-laced products under the Laurie + MaryJane brand.

Now she's the focus of a 5,000-word profile in The New Yorker, where she's called "The Martha Stewart of Marijuana Edibles."

"Like Julia Child introducing Americans to French cuisine, Wolf serves as both a guide and an ambassador to this world," writes Lizzie Widdicombe, who is an editor of the magazine's Talk of the Town section.

Wolf's approach to cannabis consumption is cautious: "Figure out the littlest bit of cannabis that will get you to a good place and start with that," she says in the profile.

That's similar to the approach she shared with readers when The Oregonian/OregonLive featured a few of her recipes, including a cannabis-infused butter, and a canna-creamsicle smoothie.

"Please remember that there is no reason to over indulge," she wrote. "When you know your dose, stick to it."

Wolf was writing about food long before marijuana became her topic of choice. In 2012, she wrote an authoritative guide to Portland's dining scene, complete with recipes, called "Portland, Oregon Chef's Table."

But with legalized marijuana, she's found her niche.

-- Grant Butler

503-221-8566; @grantbutler