At a summer festival in upstate New York, attended largely by observant Jews, a 20-something yeshiva boy was handing out cholent, a traditional stew often eaten on Shabbat, the Jewish sabbath. “You may start to feel a little weird in about 20 minutes,” the boy cautioned wryly as he served the mushy concoction of beans, vegetables and beef. Met with skepticism, he added, “Don’t worry, it’ll just get you into the spirit of Shabbos.”
The cholent was made with cannabis oil, functioning in an important role on Shabbat. The religious prohibition against making fire on the Sabbath — the day of rest — prohibits observant (“shomer Shabbos”) Jews from toking up sundown to sundown, Friday through Saturday. For those who want to medicate or get high, edibles are a necessity. And they’d better be kosher.
Unlike in New