business news in context, analysis with attitude

by Kevin Coupe

The New York Times has a story about Charlotte’s Legendary Lobster Pound in Southwest Harbor, Maine, where, before they plunge the lobsters into pots of boiling water, the pump a little pot into the tanks just to mellow them out a bit.

Owner Charlotte Gill says that “ it is undeniable that the marijuana is having the intended effect. In a series of tests, restaurant employees put a lobster in a small container and added a few inches of water. They channeled marijuana smoke through a tube until the container was filled with it, and kept the lobster there for about three minutes.

“Before the lobster went into the container, it would flap its tail and click and wave its claws. After being exposed to the smoke, the lobster was docile and serene, Ms. Gill said.”

These methods, the Times writes, “have generated a fair amount of publicity as well as a healthy dose of skepticism: Can lobsters even get high? Do they feel pain? If a lobster can and does get high, could someone who eats it absorb the marijuana? And is any of this even allowed?”

Gill says she is continuing for perform tests, even though to this point there seems to be no evidence that people who eat the mellowed out lobsters have any marijuana in their systems afterwards. But Maine health officials have ordered her to stop her practice for now, saying that the marijuana she has been using is supposed to only be for herself, not the food she is selling to other people.

The situation is illustrative of two Eye-Opening trends of which retailers and suppliers need to be aware.

First, that there remain a lot of unknowns in this area, with regulatory agencies simply not equipped or ready to deal with the innovations that are taking place.

And second, as the story says, “People are finding uses and applications for marijuana faster than the laws can keep up.”
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