In Michael Rubens’ experience of cooking up huge vats of infused butter for the Colorado Cannabis Company, the edibles chef quickly learned of one side-effect of making cannabutter: It stinks.

“It really smells,” Rubens said. “Even though it’s legal; when I’m baking at home, I don’t need the whole neighborhood and the next neighborhood over to know what I’m up to.”

So Rubens decided to forgo infused butter, hash oil and the other typical ingredients for cooking with cannabis, and he forged a different path.

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