When I believe about how many milligrams of cannabis I've consumed on my quest for an excellent-tasting edible, I imagine their little strings of THC DNA orbiting Earth at the least two or 3 times, flipping me the finger as they whiz by. I didn't notice this could be such a massive endeavor a couple of years in the past when, as a food writer centered on craft chocolate, I wondered if anybody was combining quality cocoa beans with marijuana. Since then, I've sampled dozens upon dozens of products, each figuratively dashing my style buds' hopes against a rock -- along with my few remaining brain cells. Because the reality is weed tastes unhealthy. My Aunt Vickie enjoys the flavor because it reminds her of the wild '70s. I consider it as a startled skunk who has projected his dank oil through a display of rotting greenery straight into your mouth. In fact, as marijuana has been legalized in nearly a dozen states, a complete trade -- projected to be value $4.1 billion by 2020 -- has popped up round edibles, with ridding them of these pungent seasonings a high priority.
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