In California, a dozen Edible magazines serve the Golden State, each singularly focused on the local, agrarian stories that shape our daily lives. Yet, a huge chapter of that story has gone mostly untold, certainly in this magazine—cannabis. It is cultivated up and down California, tucked under redwood trees, hidden in neighborhoods and rural areas alike, and soon, grown in industrial greenhouses across the valley floor. As 2018 brings unprecedented change to California’s agricultural landscape, stories about the farmers, families, and migrant workers of the cannabis industry will finally be shared. This article focuses the lens on the most fundamental intersection between cannabis and food—edibles. More particularly, those of the sweet kind prepared nearby.
A tricky moniker, the definition of edible is simply fit to be eaten. But more often, when talking about an edible, people refer to food products infused with a liquid, powder, or fat form of cannabis. The chemical compounds contained within the cannabis flowers and leaves are known as cannabinoids, which bind to various receptors in the human body. The most famous cannabinoid, THC, is responsible for creating a powerful psychoactive effect on humans—it’s been getting teenagers (and their parents) high since the 60s. But … Read More