Browsing: Say what?
It looks like rich people have discovered CBD.
Commercial marijuana products in Colorado will soon be subject to further testing for dangerous fungus, according to the state Marijuana Enforcement Division. In a bulletin recently sent to the state’s marijuana industry, the MED announced that mycotoxins will be added to the microbial testing requirements for concentrates by September 15.
A toxic metabolite produced by fungi, mycotoxins colonize crops and can be found in various forms of mold. Symptoms that appear after consuming mycotoxins include coughing, wheezing, nose stuffiness and irritated eyes and skin — but mycotoxins can also cause severe respiratory damage, and are capable of giving animals and humans chronic, deadly diseases if consumed at high levels for long periods of time.
Humans have been eating cannabis for well over a millennium, but society’s love for edibles has seriously ramped up over the last decade, as legal pot becomes more mainstream. Today, you can snack on much more than weed brownies in Colorado, with dispensaries offering candy bars, coffee and plenty of other food and drink options.
But the grandaddy of all cannabis edibles doesn’t get the same love. Majoun, the Persian creation containing dates, nuts, spices and hash, has been enjoyed in the Eastern hemisphere for centuries, and gained international notoriety in the ’50s, when Alice B. Toklas accidentally published the recipe in her legendary cookbook. Good luck finding it at local dispensaries, though: I’ve yet to walk into a pot shop with majoun on the menu.
So we decided to make our own.
Did you know that pot brownies became popular by mistake? Or that one of the world’s earliest edible recipes was used by a band of assassins? The history of cooking with cannabis starts over a thousand years ago, comes to a screeching halt in the twentieth century, then moves at light speed after 2012.
Already riding high off the success of her first foray into cannabis literature, The Cannabis Kitchen Cookbook, author and journalist Robyn Griggs Lawrence — a self-described “digital nomad” who lived in Boulder for many years — now dives into humanity’s long relationship with eating cannabis in Pot in Pans: A History of Eating Cannabis. In this new book, Lawrence describes the ancient eating habits of Chinese and Persian cultures while teaching us about our own country’s past with the plant. We caught up with Lawrence to learn more about the history of eating cannabis and some of her favorite infused snacks.
Happy National CBD Day, everyone. No, we’re not joking: National CBD Day is now a sort of official day on the calendar, according to the not very official National Day Calendar. But where did this day come from?
As with most “national days,” National CBD Day is rooted in commercial interests, indicating just how powerful the CBD industry, expected to hit upwards of $15 billion by 2025, has become in a short time.
Recreational marijuana users are starting to look past smoking joints and bongs, and moving on to more advanced methods of consumption, according to an annual report from the Colorado Marijuana Enforcement Division.
The MED’s yearly checkup of the state’s pot industry, just released this week for 2018, shows that sales of edibles, pre-filled vaporizers, dabbing concentrates and other infused products are increasing at a much faster rate than the sale of cannabis flower and trim.
Every year in Colorado, pot smokers put their lungs to the test at the Bong-A-Thon, a secretive competition that declares the fastest bong hitters west of the Mississippi. Taking place throughout the weekend of August 2 at an undisclosed location in Gilpin County, the Bong-A-Thon let a Westword photographer capture the wrestling, wet T-shirts and weed-smoking races that have been drawing stoners to the mountains for over forty years