Ecstasy, “magic mushrooms” and other psychedelic drugs could soon be recognized as therapeutic in California — one of the latest states, and the biggest, to consider allowing their use as medicine.

Legislation by state Sen. Scott Wiener (D) and Assembly member Marie Waldron (R) would allow the therapeutic use of psilocybin, mescaline, ecstasy and dimethyltryptamine — a chemical that occurs in the psychoactive ayahuasca plant mixture — in state-approved locations under the supervision of licensed individuals. It would also regulate the production, distribution, quality control and sale of those psychedelics.

The bill is intended to get across the desk of Gov. Gavin Newsom, a Democrat who vetoed broader decriminalization legislation last year while calling psychedelics “an exciting frontier” and asking for “regulated treatment guidelines” in the next version.

While most psychedelics are prohibited under federal law, research has shown them to be promising treatments for depression, anxiety, post-traumatic stress disorder and addiction. Several large cities including D.C., have effectively decriminalized their use, as has Colorado. Oregon, which previously decriminalized personal possession of all illegal drugs, including psychedelics, rolled back that policy but created a system to regulate the use of psilocybin mushrooms.

Leanne Cavellini, 49, of Pleasanton, Calif., attended a psychedelic retreat in Mexico this year. She said the experience helped her overcome deep-rooted trauma.

“The person I was before was a wound-up tight ball of rubber bands who kept everything in and felt a lot of fear and worry,” Cavellini said. “The person I am today is very free. I live in the present moment. I don’t live other people’s lives, and I don’t take on their emotions.”

State regulation, though, doesn’t always mean easy access. Oregon permits consumption of psilocybin mushrooms only under the guidance of state-licensed facilitators in “psilocybin service centers.” Sessions can cost more than $2,500; they’re not covered by insurance.

Colorado is building regulated “healing centers,” where people will be able to take psilocybin mushrooms and some other psychedelics under the supervision of licensed facilitators.

In California, one obstacle is the state’s $45 billion budget deficit. Its elected leaders are already looking for programs to cut. One that doesn’t yet exist could be low-hanging fruit.

Under the pending legislation, anyone hoping to be licensed to supervise people using psychedelics will need a professional health credential.

Bills pending in several other states would ease access to psychedelics or relax current laws against them.

Some first responder and veterans groups are among legalization’s biggest boosters, and there is significant public support. A survey out of the University of California at Berkeley last year showed 61 percent of registered voters in the United States support regulated therapeutic access to psychedelics — though nearly half of those respondents said such drugs were not “good for society.”

Ken Finn, the former president of the American Board of Pain Medicine, said although the science around psychedelics is promising, the California legislation is premature “pending more robust and rigorous research to protect public safety.”

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Panang Curry

Curry is a whole delicious world, and one of its friendliest members is Panang Curry. Rich and slightly sweet, it’s peanuty, not-too-spicy, and excellent, whether you are looking for a starter curry or one to make an old favorite.

Why You’ll Love This Chicken Panang Curry Recipe

• Thai Flavor at Home. I am a long-time fan of Thai food (hello Shrimp Pad Thai!), an affinity that was solidified after Ben and I went to Thailand. Panang curry is very similar to red curry, but it is less spicy and has the addition of ground peanuts. Panang curry sauce is also thicker and sweeter than red curry.
• Everyday Ingredients. Panang curry paste is what you’ll see in authentic panang curry recipes, but it is somewhat difficult to find in the U.S. Thus, I opted to make this curry with an easy-to-find red curry paste that I doctored with peanut butter, Worcestershire, and a pinch of sugar to mimic the distinct elements that make panang curry special.
• Versatile. This panang curry is filled with vibrant vegetables and juicy chicken, but you can switch things up with any protein you like and whatever vegetables are in season.

How to Make Panang Curry

The Ingredients

• Chicken. Tender chunks of chicken breast or chicken thighs stay moist and flavorful in the curry.
• Thai Red Curry Paste. Red curry paste is responsible for much of this curry’s deep flavor. There is no substitute (just ask Massaman Curry). Fortunately it is very easy to find and most major grocery stores.
• Vegetables. Carrots and red bell peppers add beautiful color, texture, and nutrition.
• Light Coconut Milk. Helps make the curry creamy and flavorful.
• Basil. If you can find Thai basil leaves, I recommend using it for this recipe. However, regular basil will work too.
• Bamboo Shoots. Delightfully crunchy with a slightly sweet and earthy flavor. You’ll find them canned in the international food aisle or in your local Asian market.
• Peanut Butter. For a touch of peanut butter flavor that also helps thicken the curry.
• Soy Sauce + Fish Sauce. These staples of Asian cooking are bursting with umami goodness. If you need to make this recipe soy free, you can swap the soy sauce for coconut aminos or tamari.
• Worcestershire. Another addition to the umami crew.
• Coconut Sugar. Adds a touch of sweetness to balance the spice. If you don’t have coconut sugar on hand, brown sugar will work too.
• Lime. Instead of kaffir lime leaves, which are in authentic recipes but harder to find, I used regular lime zest and lime juice

The Directions

1. Cook the Onion. Sauté the onion in a Dutch oven, wok, large, deep, sturdy pot, or similar large skillet or large.

2. Add the Curry Paste. Stir it in so it coats the onions.

3. Boil. Add the coconut milk and basil, then bring the mixture to a boil.

4. Add the Veggies. Stir in the carrots and bell peppers.

5. Simmer. Add the chicken, bamboo shoots, peanut butter, fish sauce, Worcestershire, and sugar. Let simmer.

6. Finish. Remove the panang curry from the heat, stirring in the lime zest and juice. Serve as desired and ENJOY!

Recipe Variations

• Make It Vegetarian. Omit the Worcestershire and fish sauce (or use vegan fish sauce or Worcestershire), then add Crispy Tofu, Air Fryer Tofu, or a can of chickpeas like in this Coconut Curry.
• Make It Richer. If you prefer a thicker, more decadent curry, you can use one can of light coconut milk (or add coconut cream) and one can of regular coconut milk.

What to Serve with Panang Curry

• Rice. The classic choice! Brown rice, white rice, Instant Pot Brown Rice, or cauliflower rice if you want to keep it low(er) carb.
• Other Grains. Quinoa is fabulous with curry.
• Noodles. Rice noodles or wide egg noodles are both delish with panang curry.

Recipe Tips and Tricks

• Use a Big Pot. You need ample room to be able to stir the curry without it overflowing onto the stove. I like to use a Dutch oven.
• Make the Most of Leftovers. Pile leftover panang chicken curry and white rice (if you please) into a wrap for an Asian Chicken Wraps-inspired option or lettuce leaf for a Lettuce Wraps-inspired option.
• Add Some Heat. Panang curry isn’t particularly spicy, so if you prefer yours hotter, I suggest adding red pepper flakes or more red curry paste.

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