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

May 16, 2014

..., and so they did. The finding led Gibson to the opposite conclusion of his 2011 research: “In contrast to our first study… we could find absolutely no specific response to gluten.” Nocebos, incidentally are placebos with a negative effect. If I tell you you are going to get sick there’s a good chance you will. All human beings are highly suggestible. How powerful are placebos/nocebos? A recent study showed that placebos/nocebos work even if you t...

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Cold brewed tisanes, teas and coffee: Your summertime best friends

Mrs. Homegrown

July 25, 2016

Food, Foraging, Herbs

8 Comments

...of a lemon, a melon slice that no one seems to want, that extra handful of herbs. My favorite Mexican restaurant in Los Angeles, Cacao, puts sprigs of rosemary in its table water. Other herbal experiments Experiment with other teas and herbs you have in your cupboard. For instance, I quite like cold brewed chamomile tea. Erik does not, however. Tastes do vary! Any of your favorite bagged hot teas might be good cold. It’s a good way to use them up...

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Make Your Own Chalkboard Paint II

Mr. Homegrown

October 30, 2017

Design

2 Comments

...e Root Simple compound was making our own chalkboard paint and using it to label all of the cabinets in our garage workshop. In the past month, inspired by a visit from über-maker Federico Tobon, I’ve taken up the task of pimping out the workshop with a proper workbench and table saw. I’ll blog about Workshop 2.0 when I’m finished with the renovation, but the chalkboard paint hack is worth a repeat mention. Thanks to the chalkboard paint, when I w...

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There Will Be Kraut Part II–Full Day Hands-On Fermentation Workshop at the Greystone Mansion

Mr. Homegrown

April 11, 2013

Events

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...orkshop for only $200 ! Erik Knutzen: Co-author of The Urban Homestead and Making It: Radical Home Ec for a Post-Consumer World, co-founder of the Los Angeles Bead Bakers collective. Hae Jung Cho: After recovering from a career in nonprofit management, Hae Jung has been working in the food industry since 2003 in high-end restaurants, catering and retail environments. Driven by a passion for foods that require time and patience, she became a Master...

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