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Take a sneak peek into Global Academy’s Science Department, the Epicurean Lab.

Learn more about the Epicurean Lab here.


If you have a big cyst pimple or just pimple in general that is literally like sticking out of your face, just put a hydrocolloid bandage on it…aka a bandage for blisters on it overnight and it will suck the puss out of it and flatten it or bring it to a head so you can pop it.

I’m not even joking I just tried it and it’s amazing.

day xvii: 90 days

In 30 days I’ll be starting my new job and will have moved 500 miles away. I’ve been picking more than I had before which I expected. I’m counteracting some of the damage by using hydrocolloid bandages to help suck gunk out of my skin for the especially inflamed bumps. Finding housing in the District is very stressful and I know that’s a major reason why I’m picking again. I wish I were making twice my salary so I could rent wherever and not have to sift through shady Craigslist ads in search of something livable, affordable, and doesn’t involve creepy people or those with beliefs that significantly conflict with my values as a person. It’s disappointing, but since I’ll be working with HIV/AIDS positive folks, there are a lot of people who don’t want to live with me because I’m helping instead of condemning. Very disheartening. 

I know the next 3 months are going to be an emotional rollercoaster and I need to prepare myself as best as I can to cope. I don’t want to have any major breakdowns or pickfests. I feel like if I can get through this amount of stress and better manage my derma, I’ll have made some real progress.

Ermehgerd. This is the most epic cookbook I have ever seen. Quite expensive, too. Here is a synopsis:

In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet—scientists, inventors, and accomplished cooks in their own right—have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking.