First there were sit-down marijuana restaurants, and now there's this: Canna Cola, a line of soft drinks laced with medical marijuana.

Commercial artist and Canna Cola entrepreneur Clay Butler has created a cola drink that contains the psychoactive marijuana ingredient THC; $10 to $15 will get drinkers a 12-ounce bottle. In addition, he's producing Doc Weed, a spin on Dr Pepper; Sour Diesel, a lemon-lime flavor; and Orange Kush, his version of the citrus drink.

I'm interested in seeing how well Canna Cola takes off. Do you think these drinks will reach an all-time high?

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Now that we know who is going to the Super Bowl, it's time to get started on a Super Bowl party menu. Rather than clutter the table with junk food, consider making a bunch of healthy killer appetizers. Spicy black bean and sweet potato cakes are full of flavor and bound to satisfy even the hungriest of appetites.

While it looks like they have been pan fried, these cakes are actually cooked under the broiler with a minimal amount of oil. If you don't want to use full-fat sour cream, try substituting light sour cream or yogurt for the same great taste. Or jazz up the dipping sauce with extra jalapeno. Not only are these a great starter, but served with a salad, they are also a scrumptious vegetarian dinner. Heat up your broiler and keep reading for the recipe.

The Sundance Film Festival kicked off over the weekend, and while PopSugar's got all the details on the celebrity happenings, our friends at Slashfood have the 411 on what the stars are eating. There are several uber chic eateries and a series of private dinners, called ChefDance, headlined by different celeb chefs. Interested in who's cooking the meals and which A-listers will be in attendance? Head over to Slashfood for the whole story.

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Could a new invention mean the death of the stadium beer queue as we know it? Meet the Bottoms Up Draft Beer Dispensing System, a hands-free invention that shells out draft beer nine times faster than traditional draft methods and is also designed to reduce spillage and too much foam.

Josh Springer, founder of Montesano, WA-based GrinOn Industries, came up with the idea to fill a beer pitcher through the bottom rather than from the top. The dispensing machine uses a cup with a hole in the bottom that's covered by a circular magnet.

The magnet, when secured onto the system, is lifted up by the flow of high-pressure beer, and the cup fills up until the weight of the liquid presses the magnet back down over the hole. See how it works for yourself when you read more.

Last year, Bon Appétit magazine got a new home and a new editor in chief. Now it's got an irreverent new advertising campaign titled Bite Me. Set to launch next Monday, the promotion includes four city-specific websites in New York, San Francisco, Chicago, and Los Angeles. "With this campaign, we are having fun with a play on words, inviting the advertiser and consumer to take a bite out of Bon Appétit," said William Wackermann, the executive vice president, in a press release. "If they haven't tasted it lately, they will be in for a wonderful surprise, thus conveying a new energy and enthusiasm at Bon Appétit under the new Editor-in-Chief Adam Rapoport." With Bite Me's images of a tattooed arm and lipstick-stained mirror, I'm curious to see where this new direction goes.

How about you? What do you think of the campaign?

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The beginning of 2011 marks a big change for food personality Mark Bittman. The cookbook author and culinary writer announced today that he's retiring his New York Times recipe column, "The Minimalist," after 13 years.

In what he calls a "change of scenery," Bittman will move to the magazine and opinion sections of the paper, addressing food policy, diet and health, and sustainable eating in an opinion blog, an online column, and a New York Times Magazine column, to be called "On Food."

Already missing "The Minimalist"? Don't worry about separation anxiety just yet.

Bittman will continue making web videos for the series. And don't forget: he'll also have a Cooking Channel show by the same name that'll launch in March. Are you an avid follower of Mark Bittman's recipes and writing?