Stumptown’s Duane Sorenson was featured in the Dining Out section of the New York Times today in an article highlighting the city’s finest chefs and their propensity for pot:

The sensibility extends to the latest wave of coffee culture. Coffee geeks are as infatuated with their Pacas varietal beans from Central America as pot users are with their sticky sinsemilla from Humboldt County in California.

Duane Sorenson, the founder of the coffee roaster Stumptown, said that fat buds of marijuana often end up in the tip jar at his shops.

“It goes hand in hand with a cup of coffee,” he said. “It’s called wake and bake. Grab a cup of Joe and get on with it.”

New York Times – Chefs Using Marijuana Create A New Kitchen Culture