When I think about how many milligrams of cannabis I've consumed on my quest for a very good-tasting edible, I imagine their little strings of THC DNA orbiting Earth at the very least two or 3 times, flipping me the finger as they whiz by. I didn't notice this would be such a large endeavor a couple of years in the past when, as a food writer centered on craft chocolate, I puzzled if anybody was combining quality cocoa beans with marijuana. Since then, I've sampled dozens upon dozens of merchandise, each figuratively dashing my style buds' hopes against a rock -- together with my few remaining mind cells. Because the reality is weed tastes dangerous. My Aunt Vickie enjoys the taste as a result of it reminds her of the wild '70s. I think of it as a startled skunk who has projected his dank oil by a display screen of rotting greenery straight into your mouth. In truth, 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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