Start with a low-dose or single serving product until you know how edibles will affect you.
Old-fashioned, hand-made Marijuana edibles
Edibles can take up to 2 hours or longer to take effect.
Edibles should not be mixed with alcohol or controlled substances.
Lock it Up
Keep away from children, pets or ANYONE under 21, and store in original packaging.
First time or new to edibles? Start here. Try a tiny portion, see how it goes. Learn what your body is telling you.
Further along the Grazing Train? We recommend still cutting off at 10mg. That’s a full serving.
Double black diamonds of the edibles world. Do not consumer this much unless you have a medical needs or have done so with good results in the past.
Back in the old days baking was done by hand with pure ingredients. At Mountain Medicine we’re keeping that tradition alive and infusing it with a modern twist.
- One Colorado
- DPA: Drug Policy Alliance
- SSDP: Students for Sensible Drug Policy
- Chun Association
- MPP: Marijuana Policy Project
- Board member of NCIA: National Cannabis Industry Association
Founder, Vice President-Business Development
Jaime Lewis has more than nine years of experience managing the production of medical marijuana-infused products (MIP), as well as all facets of managing and operating a medical and recreational marijuana dispensary. A California Culinary Academy graduate, she’s worked in many highly-acclaimed kitchens, including serving as the executive chef of a Michelin-rated three-star restaurant in San Francisco.
She began creating medical marijuana edibles for HIV/AIDS patients in California in 2006 as part of the Elmar Lins Compassion Co-op. Further, she advised the San Francisco health department on proper food handling procedures for medical marijuana edibles manufacturing in the City and County of San Francisco.
In 2009, Jaime moved to Colorado and founded Mountain Medicine, a medical marijuana-infused product manufacturer that is now an operating company of Good Chemistry Colorado. The manufacturer supplies high-quality medical and recreational marijuana edibles and products to Good Chemistry Colorado, in addition to a number of dispensaries throughout the state. As the founder and executive chef, Jaime designed the commercial kitchen and supervised its start-to-finish construction. She developed recipes leading to a variety of product lines to meet patients’ individual needs and developed product packaging that favors discreet design on behalf of patient confidentiality and safety.
As the vice president of business development for Good Chemistry, Jaime is responsible for strategic planning and business development, policy development and governmental affairs, and marketing and serves as the community liaison to demonstrate good corporate citizenship. Further, she oversees education initiatives for patients, physicians and customers, as well as analyzing patient and customer surveys to compile information on medicinal and recreational characteristics and the efficacy of marijuana strains.
Jason Medrano became Executive Chef of Mountain Medicine fall of 2013. His passion for food, combined with his fervor to participate in the evolution of the cannabis industry, made Mountain Medicine a perfect fit.
Jason has over 15 years experience in professional kitchens, holding every title available in a kitchen, from dishwasher to executive chef. Since childhood, Jason has enjoyed experimenting with food, so at 18 he decided he should get paid for his “playing” and started working his way up to head line cook at a fast-paced local bar and grill while pursuing his culinary arts degree from the Art Institute of Colorado. He additionally holds a bachelors degree from Metropolitan State University with a minor in nutrition.
As special diets chef at the local non-profit Project Angel Heart, Jason learned how to mass-produce top quality food for a client list of up to 800 individuals. Working for eight years with a menu that varied daily and expanded flavors from all over the world provided Jason with unparalleled experience in careful food production at a high volume. His experience is rounded out with working with menus ranging from smoked BBQ to fine dining, but his work as a volunteer chef instructor for a local nonprofit serving people who are food-insecure was perhaps the most rewarding.
Jason has lived in Colorado since a young age after moving with his family from Kansas. As a Denverite, he enjoys the backyard the Rocky Mountains provides and plays in them as often as possible, and he continues to devote his time to volunteering and giving back to local non-profits. Lastly, Jason loves to eat.