It's a Rogue World feat. Flying With Cannabis 1.20.25

With the temps dipping into single digits, everyone on the east coast is thinking about the same thing: traveling to a warmer destination. So can you legally fly with cannabis? We give you the answer. Also in this edition, we discuss Seven Empty Houses by Samanta Schweblin, our current fashion obsession, and a recipe for a modern spin on the classic French dish Leeks Vinaigrette. 

Can I legally travel on a plane with cannabis?

Let's cut to the chases: the answer is no. Sadly, despite many states passing laws to legalize medical and recreational cannabis, the official position by the TSA is that because cannabis (even medical) remains federally illegal, it is not possible to travel on a plane with it. Here are their exact words:

Marijuana and certain cannabis-infused products, including some Cannabidiol (CBD) oil, remain illegal under federal law except for products that contain no more than 0.3 percent THC on a dry weight basis or that are approved by FDA. (See the Agriculture Improvement Act of 2018, Pub. L. 115-334.)  TSA officers are required to report any suspected violations of law to local, state or federal authorities. 

TSA’s screening procedures are focused on security and are designed to detect potential threats to aviation and passengers. Accordingly, TSA security officers do not search for marijuana or other illegal drugs, but if any illegal substance is discovered during security screening, TSA will refer the matter to a law enforcement officer.

You probably zoned in on where they say the TSA does not search for cannabis but if it is found, the matter will be taken to law enforcement. It's definitely always a gamble but the risk is typically low and depends on situation, location, and the amount in question. If you do decide to take the risk here are a few pointers:

• Put your cannabis in an air-tight, smell proof case and add it to your carry-on as they are seldom subjected to random searches; checked luggage is searched randomly all the time
• Only travel with a small amount - an eighth is probably a good measure
• If you are traveling with gummies, add them into a mostly full bag of gummie bears
  
• Don't risk it if you are traveling internationally

The good news is that many states are recreationally legal and you can just purchase your cannabis when you arrive. It's always fun to see the dispos in places that aren't local to you. You can check out this updated article by CoverCannabis.com to see the 24 states who legalized recreational cannabis.

Seven Empty Houses by Samanta Schweblin

This series of short stories is poignant and not a little unsettling. The stories are different lenses on seven private dwellings and the circumstances within that make each uniquely home and also uniquely difficult. The stories deal with myriad themes including absence, sanity, anxiety, and terror. The book has been translated into English and the writing remains divine.

Our Current Fashion Obsession: Extra Long Cashmere Lined Leather Gloves

We just want to be warm in these beauties by Vince.

French Leeks Viniagrette by Hetty Loi McKinnan

Linda Xiao for The New York Times. Food Stylist: Monica Pierini

For the Leeks

• 2large leeks (about 1 pound), roots and wrinkled tops trimmed, stalks halved lengthwise, white and green parts thinly sliced
• Extra-virgin olive oil
• Salt and pepper
• 2garlic cloves, thinly sliced
• 2fresh thyme sprigs
• 4eggs
• 2(14-ounce) cans white beans, such as cannellini or butter beans, drained
• Handful tarragon or parsley leaves, roughly chopped, to serve
• Toasted bread (optional), for serving

For the Miso Vinaigrette

• 4teaspoons white miso paste
• 1teaspoon Dijon mustard
• 1garlic clove, grated
• 2teaspoons red-wine vinegar
• 2tablespoons extra-virgin olive oil

1. Step 1

   Prepare the leeks: Place the sliced leeks into a colander and rinse them well, rubbing to loosen any dirt. Rinse them again and drain well. (There is no need to dry them, as the residual water is useful in cooking the leeks.)

2. Step 2

   Heat a large Dutch oven or skillet on medium-high for 1 to 2 minutes. Add 2 tablespoons of olive oil, along with the leeks. Season generously with salt and black pepper and cook, stirring occasionally, until the liquid cooks off and leeks start to stick to the pan, 5 to 6 minutes. Stir in the garlic and thyme. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.

3. Step 3

   Meanwhile, bring a medium pot of water to a boil over high. Add the eggs and continue to cook over medium-high for 7 minutes. (Make sure you set a timer.) Set up an ice bath. Using a spider ladle or slotted spoon, remove the eggs from the water and immediately add them to the ice bath. Cool for 3 to 4 minutes, then peel and set aside.

4. Step 4

   Make the vinaigrette: In a large bowl, whisk together the miso paste, Dijon mustard, garlic, vinegar and olive oil.

5. Step 5

   Uncover the leeks — they will have reduced into a silky, jammy consistency. Discard the thyme, transfer the leeks to the bowl and stir to coat in the miso vinaigrette.

6. Step 6

   Stir in the white beans and leave to cool for a few minutes. Add about ¾ of the tarragon or parsley leaves and toss gently to combine.

7. Step 7

   Divide the leeks and beans among bowls and drizzle each with olive oil. Top with a halved jammy egg and finish with the remaining herbs. Serve with toast, if desired.

   We hope you get a chance to escape the cold - or at least escape in a book. Until next time! xo Rogue Paq