In the spring of 2014, Dave Weiner was a food judge for High Times magazine’s Cannabis Cup in Denver. Weiner, who lives near Stratton Mountain, received a kit with about 45 edible products containing cannabis and an app for recording his scores. He had a week to judge the food — from sour gummies to pizza sauce, from Thai iced tea push-up pops to beef jerky — in categories including effect, flavor, packaging and product originality.
The first day of the competition, eager to get going and unsure how to pace himself, Weiner tasted about 12 products. He was “100 times” higher than he would’ve been if he’d smoked joints throughout the day, he said.
“At first it was quite overwhelming,” recalled Weiner, now 26. “But by midweek, I was becoming more comfortable with larger doses.” Still, he took a lot of naps during his stint judging the Cannabis Cup. “It was hard to keep my eyes open for a lot of that week,” Weiner said.
Marijuana cuisine has come a long way