A concept that’s been around for a long time, marijuana is used to aid in pain management and treat anxiety and other stressors. However, one Maine restaurant has taken this concept to a new level when it decided to blow marijuana smoke over lobsters before being boiled and served to customers.
As The Guardian reported, “Owner Charlotte Gill is a state-licensed medical marijuana caregiver. She said…she hoped to resume sales of “smoked” lobster meat by mid-October, a move meant to lessen the suffering of her lobsters before they are dropped in boiling water.”
No one knows for sure if blowing smoke over the lobsters helped ease their suffering before being cooked, but it opens up an interesting conversation about the future of cannabis and CBD for use in animal slaughter.
The owner responded to the Press Herald about her practices saying, “I imagine we will still have a push back from the state on our hands, but we are confident that we will be able to field any issues they may have with us, and do it with grace. These are important issues and ones that can also benefit not only the lobster, but the industry as well. Truly we are not trying to go against [the state’s] wishes and would love to work with them in order for us all to make this world a kinder place.”
According to The Guardian, “The Portland Press Herald reported that Charlotte’s Legendary Lobster Pound in Southwest Harbor remains open but has stopped allowing customers to request meat from lobsters sedated with marijuana.”
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