retail news in context, analysis with attitude

by Kevin Coupe

Rolling Stone has a terrific story about a new culinary trend - pairing food with specific strains of cannabis designed to go with different kinds of food.

The trend seems to have taken hold in parts of the country where recreational marijuana is legal, and I have to say that piece is really informative and very funny. One passage:

"The first course was salad with beets, goat cheese and pistachios, paired with OG Kush – described on the menu as having 'an earthy pine and sour lemon scent with woody undertones,' and the ability to 'crush stress under the weight of its heavy euphoria.' I was trying to crumble the Kush with my fingers and stuff it into a narrow, cylindrical pipe from the goody bag, when someone passed us a vaporizer already loaded. Ray and I each took a puff. It seemed light, so we took a second."

And, it goes on:

"Neither Ray nor any of the guests I spoke with could discern any connection between the taste of the marijuana and the food it was paired with. By the time dessert came, it didn't matter. People had grown happier and happier, and were wandering about the grass, while the sky turned a deep black that it never does in the city.

"I could feel my body letting go, dropping into a state of relaxation so deep it surprised me. There was a release of low-level tension I hadn't even been aware of. It was like discovering a gear you'd never used. A gear in which there's a calm, expansive cheer and all's right with the world. None of us wanted to leave."

You can read the entire piece here.

This probably will remain on the fringe for the time being, and I have to admit that I have mixed emotions about whether this is a good thing. But there may come a time when this all goes mainstream, and the story certainly is worth reading.
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