How To Force Carbonate at Home

February 19, 2014

...economic model (expensive refills) as well as hacked systems that use non-food grade materials. One trip to my local home brew shop, and I had all the equipment I needed to safely and economically carbonate any liquid. Most home brew shops should have all the parts you need and assistance putting them together. Here’s how it works: The system consists of thee components: a CO2 tank, a regulator to step down the high pressure in the tank and conne...

Read…

Village Homes: A Model for Sustainable Suburbs

Mrs. Homegrown

February 21, 2014

Design, Garden Design, Permaculture, Urban Farming

6 Comments

...creative use of public space. The entire development is essentially a big food forest. All of the rainfall is captured and instead of being directed to the sewer system, it runs to swales between the houses, to nourish fruit trees. The resulting space is a lush park full of edibles, from exotic jujubee trees to grapes to almonds. Residents can stroll around in the abundant shade and pick fruit at will. Only the almond crop is off limits–the almon...

Read…

Gluten Intolerance . . . Is It All In Your Head?

Mr. Homegrown

May 16, 2014

Bread, Food, Thoughtstylings

26 Comments

...lation. That actually makes it one of the most common disorders related to food. But a much larger percentage of people self-diagnose as gluten intolerant who do not have celiac disease. Peter Gibson, a professor of gastroenterology at Monash University and director of the GI Unit at The Alfred Hospital in Melbourne, kicked the gluten intolerance self-diagnosis trend into overdrive with a 2011 study that showed a large percentage of the population...

Read…

Josey Baker’s Awesome Adventure Bread (gluten free!)

Mrs. Homegrown

May 19, 2014

Bread, Food

13 Comments

...hing is, if you eat a slice of this stuff, and you seriously are done with food for a while. It’s not like lesser foods which you just keep eating and eating, searching for satiation. Nor is it something your stomach will burn through in an hour or so, sending you back to the kitchen for more snacks. No siree. One slice of this and you’re good to go for a long time. For the actual recipe, I’m going to direct you to davidlevoitz.com, because he got...

Read…

A new spice sensation in the Root Simple kitchen

Mrs. Homegrown

October 27, 2014

Food

7 Comments

...ught about combining them before, perhaps because they come from different food families, so to speak. So many wasted years! Now they’re going on nuts, seeds, popcorn…maybe as a fish crust. Oh, the things we shall do! Gochugaru, Korean red pepper powder (also referred to as red chile flakes), is a deep red, coarse powder or flake. Its flavor is spicy, smokey and a little bit sweet. It’s easy to fall in love with this stuff all on it’s own. Gochuga...

Read…