Sara Davidson is the New York Times best-selling author of Loose Change, Leap! and Joan: Forty Years of Love, Loss and Friendship with Joan Didion.
A few years ago, she was surprised by a call from Reb Zalman Schachter-Shalomi, a colorful and brilliant rabbi of 89, asking her to talk with him about the December Project. “When you can feel in your cells that you’re coming to the end of your tour of duty,” he said, “what is the spiritual work of this time, and how do we prepare for the mystery?” She jumped at the chance to spend time with him, and they met every Friday for two years. Read More
“Thoroughly engaging, this book about the winter season of life glitters with insight and wisdom – for all our years.” —Andrew Weil, MD
Sativa with fish? Indica with steak? Or is it the other way around? Welcome to the world of pairing strains of marijuana with specific foods to enhance their flavor—the hot trend in states where marijuana is legal.
Pot to be paired photo by Maya Dooley
This is not like eating food cooked with cannabis, which people have been doing at least since Gertrude Stein and Alice B. Toklas served their guests in Paris hashish fudge. “It should be eaten with care,” Toklas wrote in her cookbook. “Two pieces are quite sufficient.”
That’s the problem: with edibles, it’s hard to know how much THC you’re consuming until it’s too late. I went with Jeff Steingarten, the food critic for Vogue, to a dinner in Colorado where everything we put in our mouths—cocktails, gnocchi, trout, chocolate decadence—was infused with cannabis. I wound up prone in the guest bedroom before dessert was served. But with pairing, you’re offered a different strain to smoke with each course, so you know right away how high you’re getting.