Walking through the snack aisles of Morton Williams, Fairway, or Duane Reade, students encounter food whose existence logic can’t explain. There are pizza-flavored Pringles, “chicken”-flavored snack crackers, and pretzels designed to mimic the flavor of buffalo chicken wings. Somewhere between savory thrill-seeking and sheer indulgence, this odd culinary phenomenon actually has a simple explanation: weed. Arguably the most popular illegal drug in modern America, marijuana has created its own culinary niche—one fittingly present in any college town.
