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More Pregnant Women Turning To Cannabis, Study Finds

Terry Hacienda
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More Pregnant Women Turning To Cannabis, Study Finds

Pregnant women are turning more to cannabis for relief of nausea or anxiety, a new study finds. According to the research published Tuesday in the Journal of the American Medical Association, “the prevalence of self-reported, past-month marijuana use among US adult pregnant women increased from 2.4 percent to 3.9 percent.”

In California, use of cannabis among mothers-to-be jumped from 4.2% to 7.1% from 2009 through 2016, the JAMA study found. The research also revealed:

The race/ethnicity of the 279,457 females included in the study was 36 percent white, 27.9 percent Hispanic, 16.6 percent Asian, 5.9 percent black, and 13.6 percent other. The age ranges of the sample included females aged 12 to 17 years (1.4 percent), 18 to 24 years (15.8 percent), 25 to 34 years (61.6 percent), and more than 34 years (21.2 percent). The median neighborhood household income was $70,677.

The report found that among underage teens (those younger than 18), marijuana consumption increased from 12.5 percent to 21.8 percent, and among women 18 to 24, marijuana use jumped from 9.8 percent to 19 percent.

According to a CNN story:

Doctors caution that the health effects of marijuana on a fetus remain unclear but could include low birth weight and developmental problems, according to the US Centers for Disease Control and Prevention. Many of the chemicals in marijuana, like tetrahydrocannabinol, known as THC, could pass through a mother’s system to her baby.

The American Congress of Obstetricians and Gynecologists recommends that “women who are pregnant or contemplating pregnancy should be encouraged to discontinue marijuana use” and “to discontinue use of marijuana for medicinal purposes in favor of an alternative therapy.”Additionally, “there are insufficient data to evaluate the effects of marijuana use on infants during lactation and breastfeeding, and in the absence of such data, marijuana use is discouraged,” according to the recommendations.

“We were concerned to find that the prevalence of marijuana use in pregnancy is increasing more quickly among younger females, aged 24 and younger, and to see the high prevalence of use in this age group,” the study’s lead author, Kelly Young-Wolff, licensed clinical psychologist and research scientist at the Kaiser Permanente Northern California Division of Research, told CNN.

In another study published by JAMA earlier this year among women between the ages of 18 and 44, researchers found a 62 percent increase over the past 12 years in the rate for which women admitted to smoking marijuana during pregnancy.

“Although the evidence for the effects of marijuana on human prenatal development is limited at this point, research does suggest that there is cause for concern,” said Dr. Nora Volkow, director of the National Institute on Drug Abuse (NIDA).

Ghost Sex Is Better Than Sex With Live Men, Says British Woman

Maria Loreto
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Ghost Sex Is Better Than Sex With Live Men, Says British Woman

Amethyst Realm is a “spiritual guidance counselor” from Bristol, England who claims she’s had sex with ghosts. She loves it, and prefers them over men. Are we really that surprised? Her name is Amethyst Realm.

She refers to this sexual experience as “ghosting”, and she had her experience with a ghost over 12 years ago, when she moved to a new apartment with her then fiancé. The apartment was haunted, and she proceeded to have a relationship with the ghost that lasted over 3 years, until her husband saw the silhouette of a man in the apartment and decided to get the hell out of there. Can’t blame him.

Ever since then, Realm has been having sex exclusively with ghosts, having sexual relationships with at least 20 of them.

Via Huffington Post:

“It started as an energy, then became physical, there was pressure on my thighs and breath on my neck. I just always felt safe. I had sex with the ghost. You can feel it. It’s difficult to explain. There was a weight and a weightlessness, a physical breath and stroking, and the energy as well.”

Her next objective is to have a ghost baby, which she claims is totally possible, having conducted the necessary research on the topic of “phantom pregnancies”. We wish her luck? To each his own? We don’t even know what to say here. You can watch her talk more about her magical experience with ghost sex on the interview below.

Can You Move Marijuana Across Legal-State Lines?

Maria Loreto
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Can You Move Marijuana Across Legal-State Lines?

Marijuana is completely legal in eight states in the US with some of them even sharing borders. It’s logical to wonder if you can travel across these states with marijuana, because it makes a lot of sense. If the plant is legal in both states, we should be able to come in or out without an issue. Right?

Not really, no. Despite the state’s legal standing on marijuana, the drug is still not legal by federal standards, meaning that holding marijuana while crossing any borders is still very much illegal. While state policemen shouldn’t be able to arrest you for possesing marijuana on this state, agents from the DEA and national parks, and military police and army have the ability to arrest you over transporting marijuana. This misdemeanor could land you in jail for up to a year and give you a thousand dollar fine. Things get even messier if you’re transporting a cannabis plant, where you could be charged by distributing marijuana, a crime that’s worth 5 years in prison and a quarter million dollar fine.

While all of this may sound a little insane considering the current legality of these states, these rulings are all explained in the laws that concern the legality of cannabis.

Of course, there’s no way of knowing if the marijuana you bought is really from that state, so this loophole in the law has more bark than bite. Still, these are important facts to know. In short, don’t go in an airport with marijuana and be very careful when crossing any borders, no matter that state’s legal standing on marijuana.

This Guy Is Crowdfunding A Trip To The Caribbean So He Can Lose His Virginity

Maria Loreto
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This Guy Is Crowdfunding A Trip To The Caribbean So He Can Lose His Virginity

Brian is a virgin. Brian wants to stop being a virgin, so his next logical step is not to talk to someone and go on a date, but to create a crowdfunding page to fund his crazy expensive sex island trip. This trip to the Caribbean, organized by Good Girls Company, would give Brian access to over 60 prostitutes, and he’s funded over 4,800 dollars. His final goal is 5,000 dollars.

The trip is advertised as a 4 day holiday filled with debauchery, with over 30 guests that are made to feel like kings, enjoying endless sex, booze, drugs and the performances of an unnamed British performer (maybe Sam Smith?). Once you buy your ticket for the festival, food, tours, alcohol, executive villas, and more are included.

Via LADBible:

“Is it not a man’s basic human right to at least get laid?

Here’s what you need to know about me: I’ve never had a girlfriend.

I’ve had my fair share of texting relationships but they always end with me saying something really inappropriate and then the girl goes silent. It’s a real fucking bummer.

I think it’s time for me to experience love and maybe something more. I think feeling a women’s touch will help me get out of my shell. Donate below and make my wet dreams come true!”

Even though the statements on his crowdfunding page weren’t the most elaborate or you know, worthy, Brian’s succeeded in funding most of his goal, so he must be doing something right. Maybe we should follow Brian’s advice and crowd fund for anything we want; a new laptop, or a house.

If you want to help out Brian, you can do so here.

Perfect Cupcakes Every Time And Best Ever Buttercream Recipe

Sherri Wetherell
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Perfect Cupcakes Every Time And Best Ever Buttercream Recipe

If you’re like me, baking cupcakes can be an anxiety inducing affair. I never know if my cupcakes are going to become round mounds of cakey goodness, or fall flat and sulk in their little paper liners. Frosting can only fix so much before you end up with a mound of whipped sugar that’s taller than your cupcake! Here’s an amazing Vanilla Bean Buttercream Dream Frosting by way of the lovely Kelly Neil, a quick and easy demo for creating perfectly mounded cupcakes every time, and Ina Garten’s Coconut Cupcake Recipe – wowza!

Perfect Buttercream Frosting

  • 2 cups unsalted butter, softened at room temperature
  • 1 lb icing sugar, sifted
  • 1 tsp vanilla
  • 1/8 tsp salt

Mix all ingredients, but take care to not over mix. For a firmer texture you may use shortening instead of butter.

Here are some of our other favorite Frosting recipes!

Cake Batter Frosting

A post shared by Eleny Lekas (@eleny.r) on

Cake Batter Frosting – frosting that tastes like cake batter and is simple to make! Add some sprinkles and call it a day!

  • butter
  • powdered sugar
  • milk
  • extract

In a large bowl, add in the butter, cake mix, powdered sugar, and milk. Mix on medium until incorporated. Turn mixer on high and beat for another 1 – 2 minutes until light and fluffy. Add the frosting into a disposable bag fitted with a 1M tip. Pipe swirls.

Vanilla Cupcakes + Sour Cream Chocolate Ganache Frosting

Remember those days when we happily nibbled on vanilla cupcakes and overly sweet chocolate frosting, not because they were even that good, but because that’s all we knew. The only difference is this time it’s going to taste good. I mean so good, you’re going to find yourself having to make another batch cause you somehow ate a dozen cupcakes in the span of writing a short paragraph.

Sour Cream Chocolate Ganache Frosting

  • 1 cup semisweet chocolate chips
  • 4 tablespoons butter
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 2 cups powdered sugar (1 cup granulated sugar + 1 cup cornstarch)

Vanilla Cupcake

  • 1/2 cup butter, softened
  • 1 cup flour, sieved
  • 1/2 cup sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • extra chocolate chips for garnish

Make The Frosting First

The first step is to make powdered sugar. In a food processor, pulse together equal parts of granulated sugar and cornstarch. Sift it and reserve in a bowl. If you have store-bought powder/confectioner’s/icing sugar, you can use that also. In a small bowl, melt together the chocolate and the butter. You can do this in a double boiler or in the microwave at 30 second intervals. Add the chocolate mixture to a large bowl and mix in the sour cream and salt. Slowly add in the powdered sugar while beating with a hand mixer. Transfer frosting to a piping bag and chill it in the fridge.

Now Let’s Make The Cupcakes

Cream together the butter and the sugar with a hand mixer until it becomes pale and fluffy. Add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla. In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients. Try not to overmix it because that’ll cause the cupcakes to become tight and dense. Divide the batter into a dozen cupcake molds. I used white cupcake baking liners and sprayed the insides with vegetable oil. Fill each cup 3/4 of the way up. Bake in a 350F degree oven for 18-20 minutes. Check after 16 minutes. Once they’ve cooled for 15 minutes, frost and garnish with chocolate chips.

Chocolate Cupcakes With Raspberry Cream Cheese Frosting

A post shared by Kara Elkins (@karakupcake) on

I recently bought a yummy natural raspberry extract, and decided to use it for a raspberry frosting. And what goes really well with raspberries? Chocolate. And I hadn’t baked cupcakes in a while, so I decided to make chocolate cupcakes with raspberry cream cheese frosting. I also love brown and pink colors together.

The recipe is from Hummingbird Bakery, but I added a few chocolate chips to the batter and the raspberry extract to the frosting. And the result was really delicious.

Cupcake Ingredients

  • 100g flour
  • 20g cocoa powder
  • 140g cane sugar
  • 1.5 teaspoons baking powder
  • A pinch of salt
  • 40 g unsalted butter must be soft
  • 1,5 dl milk
  • 1 egg
  • 1 vanilla pod
  • 60 g dark chocolate, chopped

Frosting Ingredients

  • 300 g of icing sugar
  • 50 g unsalted butter, room temperature
  • 125 g Philadelphia, cold
  • 2 teaspoons of raspberry extract ( I used one from Dr. Oetker)
  • red food coloring

Preheat oven to 170 º C. Flour, sugar, cocoa powder, baking powder, salt and butter mixed together in a bowl until well mixed together, and the texture is “sand”. Slowly add half of the milk with stirring. In another bowl, beat the egg and remaining milk. While stirring pour the egg mixture slowly into the flour mixture. Beat until dough is uniform and fine. Fold in the chopped chocolate with a spoon or spatula. Fill paper molds two-thirds with the batter and bake in the preheated oven for 20-25 minutes. Remember to only fill the molds ⅔ up so there is room for dough rises when in the oven. Bake for 20-25 minutes. When the cupcakes are done allow to cool completely before decorating with frosting.

Frosting

Beat the icing sugar and butter together at mid speed until it is well blended. Turn to a low speed and add the cream cheese all at once, and whip until it is completely mixed. Turn up the speed again and continue to whip the frosting to a light and airy consistency. It may look a little funny right at the beginning, but don’t worry it will nice and shiny after a minute or so. Add extract and food coloring. Be careful not to use too much as the texture of the frosting will change very easily. Once you have the color and texture you like, fill a piping bag and decorate the cupcakes.

Sheri Wetherell is the co-founder and CEO of Foodista.com, community-based recipe, cooking, and food news website. Check them out on social media: Twitter, Facebook, Pinterest, Instagram.

Inside An Upscale CBD-Infused Brunch Series In Portland

Becky Garrison
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Inside An Upscale CBD-Infused Brunch Series In Portland

Back in November, Arcane Revelry partnered with Feastly and Select CBD to host an adult 21+ CBD-infused Brunch Series. For a ticket price of $55, approximately 40 guests gathered together where they were greeted with music by Justin Escoto and drinks. Guests could choose from a Blood Orange Press or a Whiskey and Ginger Lime specialty cocktail made with Indio Spirits or a mimosa consisting of champagne, orange juice, Messina Bitters, and pomegranate seeds. Also, Coalition Brewing’s Two Flowers, a CBD IPA, was on tap for those preferring a craft beer.

Guests were treated to a four course brunch prepared by chef Harol Mendieta. The brunch began with a Infladita de Cochinita Pibil, a pickled onion with candied Habanero. This was followed by the Huarache de Trucha Ahumada and then a Pork Belly al Pastor with grilled pineapple chile de arbol sauce. At the conclusion, guests were served a desert consisting of chocolate filled polenta served with lavender cream and violet cotton candy. Each menu item contained 5mg CBD. As the CBD was infused in the sauces and dressings used for each course, guests could request a non-infused item if they desired.

Photos by Becky Garrison

During the meal, Select CBD representatives offered a mini-tutorial designed to help normalize cannabis and hemp consumption. Guests were walked through the herbal and essential oil combinations that work together to help people focus, relax, or revive. Select CBD oils come in peppermint, lavender, and lemon ginger while their disposable CBD vape pens are available in grapefruit, lavender, spearmint, cinnamon, peppermint, and lemon. According to Select CBD Marketing Director, Sara Groom, “A professional, relaxed, creative and fun atmosphere is exactly how we want people to experience our products for the first time.”

Arcane Revelry will be hosting 3 additional infused events through Feastly (dates and themes TBD) Those interested in being notified about future events can subscribe to their mailing list by going to arcanerevelry.com.

Smoked Trout Huarache (Huarache de Trucha Ahumada)

For those looking to try this cuisine at home, here’s the recipe for the most popular dish served at the brunch.

Photos by Becky Garrison

Ingredients:

  • 1 Smoked Fillet trout
  • 1/2 pound of yellow masa (Maseca [corn flour] can be use instead follow instructions for preparation)
  • 1 cup of ricotta cheese
  • For the vegetable salad:
  • 4 cherry tomatoes
  • 1 Breakfast radishes
  • 1 small bunch of Arugula
  • 1 small cucumber
  • Small red onion

For the Orange Coriander Dressing:

  • 1 cup of fresh squeezed orange juice
  • 1 cup of olive oil
  • 1 teaspoon of toasted coriander
  • 1 Tablespoon of honey
  • 5mg CBD oil per serving
  • Salt to taste

Avocado puree:

  • 2 small avocados ripe
  • 1/3 Tablespoon of sesame oil
  • 1 Tablespoon of lemon juice
  • Sal to taste

Preparation:

In a small bowl clean all the flesh from the avocados discard all the skin and the seed, smash the avocados with help of a fork until you get small chunks, seasoned with salt, lemon juice, and the sesame oil, set aside cover with plastic and keep refrigerated.

For the vegetable salad wash all the vegetables and dry, with the help of a mandoline thin slice the vegetables and mix with the arugula.

For the dressing: In a blender, put the orange juice, coriander, CBD oil and honey and blend together, with the blender running slowly add the oil, until emulsified with the juice, seasoned and reserved.

With the masa form small bastóns around 2 oz each. In a flat top area and with the use of a tortilla press or any with a flat surface put the masa baston in between of a plastic bag (you can use a ziplock bag cut all the edges off) press the small bastón until you get the masa around 1 inch thick.

In a flat top comal in medium heat cook the masa around 2 min each side.

Assembly/Plating:

In a small pan, add a small amount of olive oil and quick fry the huarache on both sides, set aside use paper towels so they can absorb the excess of oil.

Smear the avocado puree on the huarache evenly, mix the vegetable salad with the dressing and top the huarache with a handful of salad; shredded the trout. And top the salad, finally add chunks of Ricotta cheese on top and serve immediately.

Futurama: These Robots Will Be Able To Predict The Future

Maria Loreto
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Futurama: These Robots Will Be Able To Predict The Future

Researchers from the University of Berkeley are developing a learning technology that enables robots to imagine the future of their actions. This research is done with the purpose of having robots who are capable of figuring out situations and figuring out complex tasks without the help of a human. 

The technology is called visual foresight and is expected to be applied to self driving vehicles and assistant robots at home or at the office, giving them the necessary tools to be independent and reliable. This technology also eliminates the need for the robot to practice out different scenarios or to learn about physics and movements. This visual imagination teaches the robots by having it play with objects on a table, like babies do with their toys, undergoing a process known as motor babbling. 

Via ScienceDaily:

“In the same way that we can imagine how our actions will move the objects in our environment, this method can enable a robot to visualize how different behaviors will affect the world around it. This can enable intelligent planning of highly flexible skills in complex real-world situations.”  

The objective of the research is to help robots learn about the environment like children so; by interacting with their surroundings, learning about their “bodies, and about how to tackle each situation individually, doing complex tasks in the meantime.

This new form of AI, even in its rudimentary stages, is an incredible leap forwards for the development of robots and technology.

New Year Yum: Paleo Sausage And Egg Muffins With Collard Greens And Ricotta

Sherri Wetherell
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New Year Yum: Paleo Sausage And Egg Muffins With Collard Greens And Ricotta

After a hard workout at the gym you need something to satiate and help sore muscles recover. What we don’t want is to load up on carbs (sorry, oats, I love you, but…), which just catapults us into Carb Coma land.

What keeps me going until lunch time are these hearty little egg muffins. I use Isernio’s Chicken Breakfast Sausage as they use only natural ingredients and are gluten free, but any sausage is fine, just make sure it’s a quality one and not filled with unrecognizable ingredients.

I also like to use collard greens as it holds together nicely in the oven and doesn’t “sweat” as much as spinach does. It also has a lovely natural sweetness to it that spinach and kale lack. Plus, it’s loaded in fiber, protein, calcium and iron. And, a 1-cup serving provides us women with our daily requirement of Vitamin A (men, you need to eat about 1/4 cup more to reach your RDA), and well more than our daily requirement for Vitamin K (necessary for healthy bones and calcium absorption). I haven’t given up on spinach or kale, but collards are definitely my new go-to power green!

Whip up a dozen of these easy egg muffins to have as a quick grab-and-go breakfast all week long!

Paleo Sausage And Egg Muffins With Collard Greens And Ricotta Cheese

Makes 12 muffins

Note: if you’re not on a Paleo or Keto diet and are looking for a lower in fat breakfast, simply use a lean sausage and low-fat ricotta. You can even use egg whites in lieu of the whole egg.

  • 1 pound breakfast sausage, your choice, turkey, chicken, pork (I used chicken), browned
  • 1 tablespoon olive or avocado oil, ghee, or fat of your choice
  • 9 pasture-raised eggs
  • 1 1/2-2 cups collard greens (or greens of your choice) finely chopped
  • 1 cup whole milk ricotta cheese (or cottage cheese)
  • Sea salt and freshly ground black pepper
  • Olive oil spray

Preheat oven to 350 degrees F. Heat 1 tablespoon oil in a skillet over medium-high. Remove sausage from casing and brown, breaking up into smaller pieces with a spatula, until the meat is nicely crisped and no longer pink, about 5 minutes. Add about 2 tablespoons of water to deglaze the pan – you don’t want to leave all that flavor in the pan! Scrap the bottom of the pan until all the browned bits have come loose and the liquid has evaporated, about 2-3 minutes.

While the sausage is browning, beat the eggs in a medium bowl. Add the chopped greens, ricotta cheese, sausage, salt and pepper and stir until well combined. Spray a muffin tin with olive oil and pour in sausage mixture until it reaches just below the rim (they will poof up in the oven). Bake in the oven for 20-23 minutes or until a knife inserted comes out clean. Enjoy immediately or let the muffins cool then store in the refrigerator (for up to 5 days) or freezer.

Sheri Wetherell is the co-founder and CEO of Foodista.com, community-based recipe, cooking, and food news website. Check them out on social media: Twitter, Facebook, Pinterest, Instagram.

Educating The Public About Marijuana Edible Consumption

Kent Gruetzmacher
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Educating The Public About Marijuana Edible Consumption

As the US legal cannabis market continues to mature, it brings with it a rise in marijuana edible consumption. This market trend comes in conjunction with an overall increase in the sophistication of cannabis business models, as these companies develop branded edibles products aimed at mainstream Americans. Point being, the days of homemade “magic brownies” are coming to an end—cannabis edible products are entering the marketplace in new, fashionable ways.

The mainstream acceptance of edibles goods is evident in places like Denver, CO, a city which features large billboards warning that “edibles last six hours.” This consumer safety warning—geared towards motorists—that is proudly displayed in the heart of a major American metropolis sheds some insight into the current popularity of edibles.

While branding efforts and state education programs are helpful in creating consumer awareness with cannabis edibles, the industry as a whole lacks a standardized testing and labeling system for all marijuana products. As a result, it is extremely difficult for edibles consumers to trust what exactly these products contain—this notion includes levels of psychoactive compounds such as THC.

Marijuana dispensary consumers across the nation, whether medical or recreational, are offered a smorgasbord of options of branded edibles products in a variety of forms: brownies, cookies, candies (gummies, chocolates, hard candies), flavored drinks, and even popcorn. Looking at the aforementioned list presents another insight into cannabis edibles production and branding—the industry is almost entirely comprised of junk food products. This notion poses another concern related to cannabis edibles: are there any options on the market for cannabis-infused health foods?

One of the primary reasons that individuals opt to consume cannabis in the form of edibles, as opposed to smoking it, is that edibles are believed to pose less health risks. The irony in this consumption practice is explicit, as these health conscious consumers are generally only offered edibles products high in both sugars and fats. Therefore, those consumers looking to avoid smoking cannabis and adhere to healthy dietary restrictions are often times forced to make their own marijuana-infused health foods.

The lifestyle website “Fit Day” offers some healthy alternatives for marijuana edibles consumers looking to maintain a hearty diet—these choices are all based on recipes which cannabis users can make themselves. To illustrate, the people at Fit Day recommend that health conscious edibles consumers create dishes featuring marijuana-infused oils. These infusions, whether homemade or store-bought, can be made from olive, coconut, or avocado oils. Utilizing this method, edible consumers have far more control over their diets—they can simply add, or substitute, the cannabis-infused oils to their favorite healthy meals and snacks.

Fit Day offers up some great cannabis and health food recipes on their website, including: “ganja granola bars, raw vegan energy canni-balls, strawberry ba-cannabis smoothies, and ‘baked’ kale chips”. While there is no doubt that these meal suggestions are helpful in creating a healthy edibles diet, one really doesn’t have to look any further than a health cook book for ideas.

As the cannabis industry continues its mainstream progressions, one can only assume that it will start producing niche markets and products for the health conscious edibles consumer. In the meantime, people can take control over their diets by putting in the extra leg-work by making their own healthy marijuana-infused meals.

On ‘Family Feud,’ Weed Is Top Answer For Dealing With Mother-In-Law

Brendan Bures
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On ‘Family Feud,’ Weed Is Top Answer For Dealing With Mother-In-Law

This is holiday season and that means one thing for many—spending time with family. Depending on your disposition, you either read that one of two ways: You heard, spending time with family, and a light twinkling smile formed around your eyes and your shoulders lightened. Or you’re part of the other half. Dread fills your limbs and a subtle headache appears almost out of nowhere, as you realize, I’m spending time with the family.

That was the attitude the producers of Family Feud took in a recent episode. “What do you reach for when you hear your mother-in-law is coming over?” host Steve Harvey asked.

“Weed and or medicine,” said to a dumbfounded Harvey. “In Colorado, of course,” one of the family members added.

Harvey looked seriously at them. “Anywhere,” he said. “I thought that answer but didn’t think it’d be up there.”

“Weed/A Fatty” was in fact one of the seven most popular answers. “Booze” unsurprisingly received the top spot while the keys and lock weren’t far behind. Watch the full clip above.

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