By Susan Hayhurst

Slopping the pigs takes on a whole new meaning now that I’ve heard about pot being fed to pigs.

That’s right. In the last few years, Washington’s William Von Schneidau was reported by various media outlets to be feeding his handful of pigs leftover marijuana scraps. His source was fellow Washingtonian Matt McAlman of Top Shelf Organic.

Once the “medicinal” plant became legal in the state, McAlman thought he should responsibly dispose of plant scraps not considered suitable for the end product.

Von Schneidau reported on vice.com that he feeds his pigs pot as part of their regular diet not only to increase their fiber intake, but also to inject the meat with a unique savory flavor and cut down on waste. He also believes this is a viable way of controlling the pigs' diet. Once he puts the “marijuana waste" through the wood chipper, he mixes it with the pig slop.

Want a more robust pig? Supposedly, the porkers like the pot, eat more and gain more weight.

Do you get stoned from eating barbequed pot-fed piggies? Taste-testers describe the entree as "smooth" or "mellow."

You can also combine the smoke-ringed porkers with another way-out-there sustainable pig diet — distilled vodka DDGs. Jeremy Gross of Bucking Boar Farms, another creative Washingtonian, gets this “high in protein and inexpensive feed” from Project V Distillery.

The imbibing garbage disposals make for happy, relaxed porcine.

Will we find you riding the ceiling fan after you eat the derelict pig pork chop? Probably not. Proposed testing of the quantity of weed actually transferred into your meat should have been determined by now. Regardless of the aftereffects, I highly recommend you purchase your pork at a reputable and straight-laced establishment.

Peace out.

Hayhurst writes from Terre Haute.