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Budtending in the Berkshires
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In the Weeds: An Inside Look at Cultivating Farm-to-Label Cannabis
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Though edibles might seem like the modern-day cannabis frontier, many cultures around the world have a long history of infusing the plant into food and beverages. While cannabis’ criminalization in the US lessened the popularity of edibles, the publishing of Alice B. Toklas' 1954 cookbook, which included a recipe for "Hasish Fudge" helped reignite the public's interest. Today, edibles are one of the fastest growing parts of the legalized recreational cannabis industry, and growers and dispensaries like The Pass in Sheffield Massachusetts are working to make a wide variety of edibles with a focus on consistent quality and effects.
Image by Good Bites & Glass Pints™ Though edibles might seem like the modern-day cannabis frontier, many cultures around the world have a long history of infusing the plant into food and beverages such as teas, jams, and more. While cannabis’ criminalization in the US lessened the popularity of edibles, it began again in earnest in the 50s, when Alice B. Toklas, Gertrude Stein s life partner, published a recipe for “Hashish Fudge” in her 1954 cookbook that would reintroduce them to a wider audience once more. While everything from cannabis-infused gummies to chocolates has grown in popularity, edibles long-standing reputation for inconsistency is something that the industry has been working to combat. From developing consistent THC dosages to providing information about how long it might take for a given product to work its way into your sy