When I feel about how many milligrams of cannabis I've consumed on my quest for a good-tasting edible, I think about their little strings of THC DNA orbiting Earth at least two or three times, flipping me the finger as they whiz by. I didn't realize this can be such a large endeavor a couple of years ago when, as a food writer centered on craft chocolate, I questioned if anyone 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 truth 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 via a screen of rotting greenery straight into your mouth. In truth, as marijuana has been legalized in virtually a dozen states, a whole business -- projected to be worth $4.1 billion by 2020 -- has popped up round edibles, with ridding them of these pungent seasonings a high precedence.
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