Meet Doobies & Foodies, the Best-Medicated Food Bloggers in Dallas

Food plus weed. Why didn't we think of that? Prolly 'cause we were high.
Food plus weed. Why didn't we think of that? Prolly 'cause we were high. iStock
They had the idea while they were stoned, of course.

An anonymous Dallas-area couple were visiting Los Angeles and paid a visit to a marijuana dispensary.

“A couple doobies later, we tore the city up,” the male half of the duo says. “I had a high moment and thought it would be funny to have a food Instagram where I pair a strain with my meal.”

Thus was born Doobies & Foodies, a tongue-in-cheek Instagram page with the tagline “Let’s get blazed and eat!” Since March 2018, Doobies & Foodies has documented the couple’s journey through Dallas dining, with a special emphasis on Asian food and, of course, on a certain herb.

The man behind the camera, who does not wish to be named for obvious reasons, credits his girlfriend with spurring him to more adventurous taste in food.

“I was the guy that would be happy to eat fast food, Cheddars, Chili’s, etc.,” he says. “She introduced me to restaurants here in the DFW, and I realized that I have been missing out on so much good food.”

One prime example, he says, is “trying more seafood, which made me fall in love with sashimi. I used to think raw fish was the worst, but after getting out of my comfort zone and trying it out, I fell in love with it.”

The idea of pairing meals to strains of marijuana might have started as a joke, but now he’s taking it seriously.

“My sources are pretty limited in Texas,” he says. “But if I’m in a recreational state I tend to pair my meals with sativas, so I don’t get horrible food coma from an indica strain. If I am eating something light, I like to pair it with a strain that is fruity or tart, and if I’m lucky, both. If I’m eating a heavy meal, such as steak and potatoes, I like to go with the piney strains. I am no expert in strains, I just kind of choose from scent.”

“A couple doobies later, we tore the city up.” – Doobie & Foodies creator

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There are a small handful of experts around the country exploring the idea of pairing joints with plates. In 2016, Rolling Stone reporter Sara Davidson attended a nearly $200-per-person dinner at which specific joints were paired with each course, along with tasting notes on the strain at hand.

“Neither Ray [the reporter’s friend] nor any of the guests I spoke with could discern any connection between the taste of the marijuana and the food it was paired with,” Davidson wrote. “By the time dessert came, it didn’t matter. People had grown happier and happier.”

In other words, Doobies & Foodies have the right idea: Pair your herbs with your food, but don’t take it too seriously.

“Running this Instagram is still pretty new to me,” the Doobies & Foodies photographer says. “I still feel awkward taking pictures of my meals and definitely have not mastered my angles. Sometimes I totally forget to take the picture just 'cause I want to dive in.”

The couple has recently slowed down on their dining-out adventures, focusing on meal-prepping to eat more healthy. They hint that some of the meal preps may soon appear on the Instagram alongside food porn from restaurants.

And when asked about the chances that Doobies & Foodies will someday be legal in Texas, the blogger is optimistic.

In his words: “If Oklahoma can become medical, we can follow and do the same!”

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Brian Reinhart has been the Dallas Observer's food critic since spring 2016. In addition, he writes baseball analysis for the Hardball Times and covers classical music for the Observer and MusicWeb International.
Contact: Brian Reinhart