Five Years of Fun Facts – Meet Capa, the Canine Behind the Capa Cookie
Above: Capa during the build out of our first production facility.
Five Years of Fun Facts!
As part of our 5th Anniversary Celebration, we will be running a blog series titled Five Years of Fun Facts. Each post will share five fun facts about a specific topic. Our first feature is the Capa Cookie, the first edible created in our infusion kitchen, and the gift that we are giving to all of our patients during the month of July.
- Capa is a Bernese Mountain Dog and has been part of our organization since day 1. He has inspected every facility prior to occupancy and now hangs out in our administrative offices. He loves cookies! We do our best to maintain his healthy diet and have to keep a constant eye on him because he is a master at swiping unattended treats.
- Capa is named after photographer, Robert Capa, one of the greatest photojournalists of the 20th century. He is revered for his images from WWII, in particular the Normandy invasion. He lost his life in 1954 when he stepped on a land mine while on assignment for Life, covering the French Indochina War. View some of his photos here.
- This cookie was originally named the California Capa Cookie because the cannabis strain used to medicate every batch was California Orange, aka Cali-O, a classic 50/50 hybrid dating back to the 1980s. We also offered the Indica Capa Cookie, a version of the same recipe medicated with Afghani #1.
- Our first batches of Capa cookies were baked in a convection toaster oven, 8 cookies at a time. Our kitchen was limited to this toaster oven, a crock pot, an odd set of pots & pans and a handful of utensils, all of which fit on a 6ft stainless steel table. Our kitchen today is operated by three full-time staff with commercial scale equipment including a Blodgett oven and another 6ft tall oven just for decarboxylation purposes. When we make a batch of Capa Cookie dough now it is enough for 420 cookies. No kidding 🙂
- The Capa Cookie dough is a hybrid of the recipes of two famous pastry chefs, Jacques Torres (also known as “Mr. Chocolate”) and Maury Rubin of The City Bakery in NYC. Key to the success of this recipe is allowing the dough to rest for 36 hours before baking to allow the ingredients to “marry” into each other for a better consistency and overall texture. Learn more about Chef Torres here and Chef Rubin here.