William von Schneidau, an intrepid butcher in Seattle, is giving a whole new meaning to "potbelly pig." Lately, he's been feeding marijuana refuse to the pigs he turns into prosciutto for BB Ranch, his butcher shop in the city's famous Pike Place Market. Pot-scented bacon? Well, not quite. The stems, leaves, and root bulbs von Schneidau recoups from Top Shelf Organic — one of the dispensaries that's opened...
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