SōRSE Technology earned position #61 in in Fast Company’s 2020 Best Workplaces for Innovators list.
Our CEO, Howard Lee, recently interviewed with Proactive where he shared details on some of our latest partnerships and why he has positive outlook on future of cannabis industry.
Our Director of Product Development, Michelle Sundquist was recently featured in Benzinga discussing 3 Trends Affecting The CBD Drink Market. Read the full article to learn why there is a growing focus on CBD beverages in 2020.
In Prepared Foods Magazine’s latest article, SōRSE is highlighted as an emulsion technology provider in over 30 market-leading products. This piece reviews the different encapsulation and emulsification methods and how they impact cannabinoid bioavailability and stability in food and beverage products.
Hear it from our partner, KLEER CBD Water — SōRSE Technology makes it possible for the CBD to remain evenly suspended throughout the can, so that the effect remains equal from the first sip down to the last. Learn more about KLEER CBD Water in their feature in The Beer Connoisseur.
Our CEO, Howard Lee, recently interviewed with Stansberry Research where they discussed cannabis national legalization and investment opportunities in the cannabis space.
Presented by SōRSE Technology’s Director of Culinary, Stacy Primack, and Director of Technical Services, Hilary Brown
Learn everything from culinary conceptualization through commercialization from the culinary masters themselves!
We recently hosted a webinar “How to Build a CBD Edible” presented by our Director of Culinary, Stacy Primack, and our Director of Technical Services, Hilary Brown. The webinar offered information on the how to take a product from concept to commercialization and also featured two product demos! Here is the recipe for Chef Stacy’s homemade salsa that she infused with our liquid emulsion. We will be posting the video soon, if you didn’t get a chance to tune in!
YIELD: 2 ½ cups of salsa
CBD: 20 mg
1/2 lb Roma tomatoes
3/4 lb tomatillos, husked and washed
10 chiles (such as árbol), stemmed
1 bunch cilantro, leaves only, chopped roughly
1 medium onion, chopped
2 T. cumin
4 cloves garlic
2 cups water
1 tsp. Kosher salt
1/2 tsp. black pepper, freshly ground
1.667 grams SōRSE liquid emulsion
1 avocado (slightly underripe), halved, seeded, finely diced
Preheat broiler. Line a sheet pan with foil. Put tomatoes and tomatillos on the sheet pan and broil; turn occasionally until charred evenly, 10 to 12 min. Transfer to a saucepan with the rest of the ingredients, except for the avocado. Cook on medium heat until onion has softened, about 12 to 15 min; stir frequently. Take off heat and let the mixture cool. Transfer to food processor and pulse until desired consistency is reached. Strain. Add SōRSE and stir well. If serving immediately, add avocado; otherwise, you may store salsa up to a week in the refrigerator. Add avocado just before serving.
From pesto to lasagne, from pizza to risotto, Americans can’t resist Italian food, especially during summer when fresh basil, zucchini and tomatoes are plentiful. Need an appetizer for that great Italian meal you have planned? Here is a recipe by Chef Stacy for Mushroom Bruschetta seasoned with Balsamic vinegar and Thyme powered by SōRSE that will whet you and your guests’ appetite!
YIELD: 2 SERVINGS
CBD: 20MG EACH
- 400 g mushrooms (approximately 4 cups)
- 3 T. olive oil
- 6 T Balsamic vinegar
- 1.334 grams SōRSE Broad Spectrum CBD liquid emulsion
- 2 tsp. sugar
- 1 T. Thyme leaves
- Salt and pepper
- Half clove garlic, peeled and smashed with the back of a chef’s knife
- 4 slices bread, preferable from a thick baguette
- Extra virgin olive oil, for drizzling
Heat oil in large fry pan over high heat. Slice the mushrooms into 1/4″ slices. Toss into hot pan and sauté quickly, about a minute or two.
Separately, place balsamic and sugar into a small pot and reduce by a third; continue to reduce on low heat until slightly caramelized with a syrupy consistency. Stir in SōRSE until well combined.
Pour the syrup over the mushroom slices and heat until hot; add Thyme and season with salt and pepper. Toast the bread and rub each piece lightly with garlic. Pile on the mushrooms and serve immediately, drizzled with extra virgin olive oil (if desired).
Our CEO, Howard Lee’s message to New York on the question of legalization is, “what are you waiting for?” Learn more on why Howard thinks now is the time to press of legalization in Forbes article.