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Australia’s IV fluids shortage will likely last all year. Here’s what that means for surgeries

<div class="theconversation-article-body"><em><a href="https://theconversation.com/profiles/stuart-marshall-1115779">Stuart Marshall</a>, <a href="https://theconversation.com/institutions/the-university-of-melbourne-722"><em>The University of Melbourne</em></a></em></p> <p>The current <a href="https://www.tga.gov.au/about-IV-fluids-shortages">shortage of sterile intravenous (IV) fluids</a> is a serious ongoing concern for doctors across Australia. During surgery, these sterile fluids are essential to administer drugs and hydrate patients intravenously (via the veins).</p> <p>But supplies of two of the most common solutions are critically low.</p> <p>The Australian government has recently moved to <a href="https://www.theguardian.com/australia-news/article/2024/aug/16/australia-iv-fluid-shortage-government-distribution">coordinate supplies</a> of IV fluids to increase manufacturing and ensure distribution. Despite this, supplies are not expected to return to normal levels <a href="https://www.health.gov.au/sites/default/files/2024-08/joint-statement-on-iv-fluids-health-ministers-meeting-16-august-2024.pdf">until the end of the year</a>.</p> <p>So, what will this mean for surgery in Australia? And are there any alternatives?</p> <h2>Why do we need IV fluids for surgery?</h2> <p>IV fluids are used before, during and after surgery to maintain blood volume and the body’s normal functions. They also combat dehydration, which can happen in a number of ways.</p> <p>Before surgery, patients may become dehydrated from illnesses that cause vomiting or diarrhoea. They are also asked to stop eating and drinking for several hours before surgery. This is to minimise the risk of stomach contents being regurgitated and inhaled into the lungs – a <a href="https://my.clevelandclinic.org/health/diseases/21954-aspiration-pneumonia">complication that can cause injury or death</a>. But it can also make them more dehydrated.</p> <p>During surgery, the body continues to lose fluid through normal processes such as sweating and making urine. But some aspects of surgery also exacerbate dehydration, for example, through blood loss or when internal organs are exposed and lose more fluid through evaporation.</p> <p>After the operation, IV fluids may be required for some days. Many patients may still be unable to eat and drink until the function of the gut returns to normal.</p> <p>Multiple research studies, including <a href="https://www.nejm.org/doi/full/10.1056/NEJMoa1801601">a trial </a>of 3,000 patients who underwent major abdominal surgery, have demonstrated the importance of adequate fluid therapy throughout all stages of surgery to avoid kidney damage.</p> <p>Apart from hydration, these sterile fluids – prepared under strict conditions so they contain no bacteria or viruses – are used in surgery for other reasons.</p> <p>Anaesthetists commonly use fluid infusions to slowly deliver medications into the bloodstream. There is some evidence this method of maintaining anaesthesia, compared to inhalation, can improve patients’ experience of “waking up” after the procedure, <a href="https://medcast.com.au/blog/total-intravenous-anaesthesia-tiva">such as being clearer headed and having less nausea and vomiting</a>.</p> <p>Surgeons also use sterile fluids to flush out wounds and surgical sites to prevent infection.</p> <h2>Are there workarounds?</h2> <p>Fluid given intravenously needs to closely resemble the salts in the blood to prevent additional problems. The safest and cheapest options are:</p> <ul> <li>isotonic saline, a solution of water with 0.9% table salt</li> <li>Hartmann’s solution (compound sodium lactate), which combines a range of salts such as potassium and calcium.</li> </ul> <p>Both are <a href="https://www.tga.gov.au/about-IV-fluids-shortages">in short supply</a>.</p> <p>One way to work around the shortage is to minimise how much IV fluid is used during the procedure. This can be achieved by ensuring those admitted to surgery are as well hydrated as possible.</p> <p>Many people presenting for minor surgery can safely drink water up until an hour or so before their operation. A recent initiative termed “<a href="https://associationofanaesthetists-publications.onlinelibrary.wiley.com/doi/10.1111/anae.15855">sip ‘til send</a>” has shown it is safe for patients to drink small amounts of fluid until the operating theatre team “sends” for them from the waiting room or hospital ward.</p> <p>However, this may not be appropriate for those at higher risk of inhaling stomach contents, or patients who take medications including <a href="https://www.journal.acorn.org.au/cgi/viewcontent.cgi?article=1291&amp;context=jpn">Ozempic</a>, which delay the stomach emptying. Patients should follow their anaesthetist’s advice about how to prepare for surgery and when to stop eating and drinking.</p> <p>Large research trials have also helped establish protocols called “<a href="https://www.bjanaesthesia.org/article/S0007-0912(17)53976-8/fulltext">enhanced recovery after surgery</a>”. They show that using special hydrating, carbohydrate-rich drinks before surgery can improve patients’ comfort and speed up healing.</p> <p>These protocols are common in <a href="https://aci.health.nsw.gov.au/__data/assets/pdf_file/0003/736617/ERAS-Key-principles-for-colorectal-surgery.pdf">major bowel surgery</a> in Australia but not used universally. Widespread adoption of these processes may reduce the amount of IV fluids needed during and after large operations, and help patients return to normal eating and drinking earlier. Medications reducing nausea and vomiting are now also routinely administered after surgery to help with this.</p> <h2>What will the shortage mean for surgeries?</h2> <p>The Australian and New Zealand College of Anaesthetists <a href="https://www.anzca.edu.au/news/guidance-on-sparing-of-intravenous-fluid-use">has advised anaesthetists</a> to reduce the consumption of fluid during operations where there might be limited or minimal benefit. This means that the fluid will only be used for people who need it, without a change to the quality and safety of anaesthetic care for any patient.</p> <p>Even with these actions, there is still a chance that some planned surgeries may <a href="https://www.abc.net.au/news/2024-08-15/iv-fluid-shortage-elective-urgery-delays/104225280">need to be postponed</a> in the coming months.</p> <p>If needed, these cancelled operations will likely be ones requiring large volumes of fluid and ones that would not cause unacceptable risks if delayed. Similar to cancellations during the height of the COVID pandemic, emergency operations and surgery for cancers are unlikely to be affected.</p> <p>Monitoring of the supplies and ongoing honest and open dialogue between senior health managers and clinicians will be crucial in minimising the disruption to surgical services.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/237009/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/stuart-marshall-1115779">Stuart Marshall</a>, Associate Professor, Department of Critical Care, <a href="https://theconversation.com/institutions/the-university-of-melbourne-722">The University of Melbourne</a></em></p> <p><em>Image credits: Shutterstock </em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/australias-iv-fluids-shortage-will-likely-last-all-year-heres-what-that-means-for-surgeries-237009">original article</a>.</em></p> </div>

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With all this bird flu around, how safe are eggs, chicken or milk?

<div class="theconversation-article-body"><em><a href="https://theconversation.com/profiles/enzo-palombo-249510">Enzo Palombo</a>, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a></em></p> <p>Recent outbreaks of bird flu – in <a href="https://www.cdc.gov/flu/avianflu/avian-flu-summary.htm">US dairy herds</a>, <a href="https://www.abc.net.au/news/rural/2024-06-04/third-victorian-poultry-farm-declares-outbreak-avian-influenza/103932694">poultry farms in Australia</a> and elsewhere, and <a href="https://theconversation.com/bird-flu-is-hitting-australian-poultry-farms-and-the-first-human-case-has-been-reported-in-victoria-heres-what-we-know-230691">isolated cases</a> <a href="https://www.statnews.com/2024/05/30/bird-flu-third-case-human-infection-caused-respiratory-symptoms/">in humans</a> – have raised the issue of food safety.</p> <p>So can the virus transfer from infected farm animals to contaminate milk, meat or eggs? How likely is this?</p> <p>And what do we need to think about to minimise our risk when shopping for or preparing food?</p> <h2>How safe is milk?</h2> <p>Bird flu (or avian influenza) is a bird disease caused by specific types of influenza virus. But the virus can also infect cows. <a href="https://www.cdc.gov/flu/avianflu/avian-flu-summary.htm">In the US</a>, for instance, to date more than 80 dairy herds in at least nine states have been infected with the H5N1 version of the virus.</p> <p>Investigations are <a href="https://www.aphis.usda.gov/livestock-poultry-disease/avian/avian-influenza/hpai-detections/livestock">under way</a> to confirm how this happened. But we do know infected birds can shed the virus in their saliva, nasal secretions and faeces. So bird flu can potentially contaminate animal-derived food products during processing and manufacturing.</p> <p>Indeed, fragments of bird flu genetic material (RNA) were found in <a href="https://theconversation.com/how-bird-flu-virus-fragments-get-into-milk-sold-in-stores-and-what-the-spread-of-h5n1-in-cows-means-for-the-dairy-industry-and-milk-drinkers-228689">cow’s milk</a> from the dairy herds associated with <a href="https://www.statnews.com/2024/05/30/bird-flu-third-case-human-infection-caused-respiratory-symptoms/">infected US farmers</a>.</p> <p>However, the spread of bird flu among cattle, and possibly to humans, is likely to have been caused through contact with <a href="https://www.agriculturedive.com/news/contaminated-milk-equipment-potential-source-of-bird-flu-spread-to-cattle/712555/">contaminated milking equipment</a>, not the milk itself.</p> <p>The test used to detect the virus in milk – which uses similar PCR technology to lab-based COVID tests – is also highly sensitive. This means it can detect very low levels of the bird flu RNA. But the test does not distinguish between live or inactivated virus, just that the RNA is present. So from this test alone, we cannot tell if the virus found in milk is infectious (and capable of infecting humans).</p> <p>Does that mean milk is safe to drink and won’t transmit bird flu? Yes and no.</p> <p>In Australia, where bird flu has not been reported in dairy cattle, the answer is yes. It is safe to drink milk and milk products made from Australian milk.</p> <p>In the US, the answer depends on whether the milk is <a href="https://www.sciencedirect.com/science/article/abs/pii/B978184569216250013X?via%3Dihub">pasteurised</a>. We know pasteurisation is a common and reliable method of destroying concerning microbes, including influenza virus. Like most viruses, influenza virus (including bird flu virus) is inactivated by heat.</p> <p>Although there is little direct research on whether pasteurisation inactivates H5N1 in milk, we can extrapolate from what we know about heat inactivation of H5N1 in <a href="https://www.sciencedirect.com/science/article/pii/S0362028X22060732?via%3Dihub">chicken</a> and <a href="https://www.mdpi.com/2036-7481/13/4/60">eggs</a>.</p> <p>So we can be confident there is no risk of bird flu transmission via pasteurised milk or milk products.</p> <p>However, it’s another matter for unpasteurised or “raw” US milk or milk products. A recent <a href="https://www.nejm.org/doi/full/10.1056/NEJMc2405495">study</a> showed mice fed raw milk contaminated with bird flu developed signs of illness. So to be on the safe side, it would be advisable to avoid raw milk products.</p> <h2>How about chicken?</h2> <p>Bird flu has caused sporadic outbreaks in wild birds and domestic poultry worldwide, including <a href="https://theconversation.com/bird-flu-is-hitting-australian-poultry-farms-and-the-first-human-case-has-been-reported-in-victoria-heres-what-we-know-230691">in Australia</a>. In recent weeks, there have been <a href="https://www.abc.net.au/news/rural/2024-06-04/third-victorian-poultry-farm-declares-outbreak-avian-influenza/103932694">three reported outbreaks</a> in <a href="https://agriculture.vic.gov.au/biosecurity/animal-diseases/poultry-diseases/avian-influenza-bird-flu#h2-0">Victorian poultry farms</a> (two with H7N3 bird flu, one with H7N9). There has been <a href="https://www.abc.net.au/news/rural/2024-05-23/bird-flu-detected-western-australia-chicken-farm/103880002">one</a> reported outbreak in <a href="https://www.agric.wa.gov.au/livestock-biosecurity/avian-influenza">Western Australia</a> (H9N2).</p> <p>The strains of bird flu identified in the Victorian and Western Australia outbreaks can cause human infection, although these <a href="https://agriculture.vic.gov.au/biosecurity/animal-diseases/poultry-diseases/avian-influenza-bird-flu#h2-8">are rare</a> and typically result from close contact with infected live birds or <a href="https://www.who.int/emergencies/situations/avian-influenza-a-(h7n9)-virus-outbreak">contaminated environments</a>.</p> <p>Therefore, the chance of bird flu transmission in chicken meat is remote.</p> <p>Nonetheless, it is timely to remind people to handle chicken meat with caution as many dangerous pathogens, such as <em>Salmonella</em> and <em>Campylobacter</em>, can be found on chicken carcasses.</p> <p>Always handle chicken meat carefully when shopping, transporting it home and storing it in the kitchen. For instance, make sure no meat juices cross-contaminate other items, consider using a cool bag when transporting meat, and refrigerate or freeze the meat within two hours.</p> <p><a href="https://theconversation.com/no-you-shouldnt-wash-raw-chicken-before-cooking-it-so-why-do-people-still-do-it-192723">Avoid washing your chicken</a> before cooking to prevent the spread of disease-causing microbes around the kitchen.</p> <p>Finally, cook chicken thoroughly as viruses (including bird flu) <a href="https://www.sciencedirect.com/science/article/pii/S0362028X22060732?via%3Dihub">cannot survive</a> cooking temperatures.</p> <h2>Are eggs safe?</h2> <p>The recent Australian outbreaks have occurred in egg-laying or mixed poultry flocks, so concerns have been raised about bird flu transmission via contaminated chicken eggs.</p> <p>Can flu viruses contaminate chicken eggs and potentially spread bird flu? It appears so. A <a href="https://www.sciencedirect.com/science/article/pii/S0196655306011862?via%3Dihub">report</a> from 2007 said it was feasible for influenza viruses to enter through the eggshell. This is because influenza virus particles are smaller (100 nanometres) than the pores in eggshells (at least 200 nm).</p> <p>So viruses could enter eggs and be protected from cleaning procedures designed to remove microbes from the egg surface.</p> <p>Therefore, like the advice about milk and meat, cooking eggs is best.</p> <p>The <a href="https://www.fda.gov/food/egg-guidance-regulation-and-other-information/questions-and-answers-regarding-safety-eggs-during-highly-pathogenic-avian-influenza-outbreaks">US Food and Drug Administration</a> recommends cooking poultry, eggs and other animal products to the proper temperature and preventing cross-contamination between raw and cooked food.</p> <h2>In a nutshell</h2> <p>If you consume pasteurised milk products and thoroughly cook your chicken and eggs, there is nothing to worry about as bird flu is inactivated by heat.</p> <p>The real fear is that the virus will evolve into highly pathogenic versions that can be transmitted from <a href="https://theconversation.com/bird-flu-is-hitting-australian-poultry-farms-and-the-first-human-case-has-been-reported-in-victoria-heres-what-we-know-230691">human to human</a>.</p> <p>That scenario is much more frightening than any potential spread though food.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/231280/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/enzo-palombo-249510">Enzo Palombo</a>, Professor of Microbiology, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a></em></p> <p><em>Image credits: Shutterstock </em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/with-all-this-bird-flu-around-how-safe-are-eggs-chicken-or-milk-231280">original article</a>.</em></p> </div>

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Who will look after us in our final years? A pay rise alone won’t solve aged-care workforce shortages

<p><a href="https://theconversation.com/profiles/stephen-duckett-10730">Stephen Duckett</a>, <em><a href="https://theconversation.com/institutions/the-university-of-melbourne-722">The University of Melbourne</a></em></p> <p>Aged-care workers will receive a significant pay increase after the Fair Work Commission <a href="https://www.fwc.gov.au/documents/decisionssigned/pdf/2024fwcfb150.pdf">ruled</a> they deserved substantial wage rises of up to 28%. The federal government <a href="https://ministers.dewr.gov.au/burke/fair-work-decision-aged-care">has committed to</a> the increases, but is yet to announce when they will start.</p> <blockquote class="twitter-tweet"> <p dir="ltr" lang="en">Tens of thousands of aged care workers will receive a major pay rise after the Fair Work Commission recommended the increase. <a href="https://t.co/NeNt1Gvxd9">https://t.co/NeNt1Gvxd9</a></p> <p>— SBS News (@SBSNews) <a href="https://twitter.com/SBSNews/status/1768557710537068889?ref_src=twsrc%5Etfw">March 15, 2024</a></p></blockquote> <p>But while wage rises for aged-care workers are welcome, this measure alone will not fix all workforce problems in the sector. The number of people over 80 is expected to <a href="https://treasury.gov.au/sites/default/files/2023-08/p2023-435150.pdf">triple over the next 40 years</a>, driving an increase in the number of aged care workers needed.</p> <h2>How did we get here?</h2> <p>The Royal Commission into Aged Care Quality and Safety, which delivered its <a href="https://www.royalcommission.gov.au/aged-care/final-report">final report</a> in March 2021, identified a litany of tragic failures in the regulation and delivery of aged care.</p> <p>The former Liberal government was dragged reluctantly to accept that a total revamp of the aged-care system was needed. But its <a href="https://www.health.gov.au/ministers/the-hon-greg-hunt-mp/media/respect-care-and-dignity-aged-care-royal-commission-452-million-immediate-response-as-government-commits-to-historic-reform-to-deliver-respect-and-care-for-senior-australians#:%7E:text=Minister%20for%20Senior%20Australians%20and,%2C%20dementia%2C%20food%20and%20nutrition.">weak response</a> left the heavy lifting to the incoming Labor government.</p> <p>The current government’s response started well, with a <a href="https://theconversation.com/anthony-albanese-offers-2-5-billion-plan-to-fix-crisis-in-aged-care-180419">significant injection of funding</a> and a promising regulatory response. But it too has failed to pursue a visionary response to the problems identified by the Royal Commission.</p> <p>Action was needed on four fronts:</p> <ul> <li>ensuring enough staff to provide care</li> <li>building a functioning regulatory system to encourage good care and weed out bad providers</li> <li>designing and introducing a fair payment system to distribute funds to providers and</li> <li>implementing a financing system to pay for it all and achieve intergenerational equity.</li> </ul> <p>A government taskforce which proposed a <a href="https://theconversation.com/what-will-aged-care-look-like-for-the-next-generation-more-of-the-same-but-higher-out-of-pocket-costs-225551">timid response to the fourth challenge</a> – an equitable financing system – was released at the start of last week.</p> <p>Consultation closed on a <a href="https://media.opan.org.au/uploads/2024/03/240308_Aged-Care-Act-Exposure-Draft-Joint-Submission_FINAL.pdf">very poorly designed new regulatory regime</a> the week before.</p> <p>But the big news came at end of the week when the Fair Work Commission handed down a further <a href="https://www.fwc.gov.au/documents/decisionssigned/pdf/2024fwcfb150.pdf">determination</a> on what aged-care workers should be paid, confirming and going beyond a previous <a href="https://www.fwc.gov.au/documents/sites/work-value-aged-care/decisions-statements/2022fwcfb200.pdf">interim determination</a>.</p> <h2>What did the Fair Work Commission find?</h2> <p>Essentially, the commission determined that work in industries with a high proportion of women workers has been traditionally undervalued in wage-setting. This had consequences for both care workers in the aged-care industry (nurses and <a href="https://training.gov.au/Training/Details/CHC33021">Certificate III-qualified</a> personal-care workers) and indirect care workers (cleaners, food services assistants).</p> <p>Aged-care staff will now get significant pay increases – 18–28% increase for personal care workers employed under the Aged Care Award, inclusive of the increase awarded in the interim decision.</p> <figure class="align-center "><figcaption></figcaption>Indirect care workers were awarded a general increase of 3%. Laundry hands, cleaners and food services assistants will receive a further 3.96% <a href="https://www.fwc.gov.au/documents/decision-summaries/2024fwcfb150-summary.pdf">on the grounds</a> they “interact with residents significantly more regularly than other indirect care employees”.</figure> <p>The final increases for registered and enrolled nurses will be determined in the next few months.</p> <h2>How has the sector responded?</h2> <p>There has been no push-back from employer groups or conservative politicians. This suggests the uplift is accepted as fair by all concerned.</p> <p>The interim increases of up to 15% probably facilitated this acceptance, with the <a href="https://theconversation.com/what-does-the-budget-mean-for-medicare-medicines-aged-care-and-first-nations-health-192842">recognition of the community</a> that care workers should be paid more than fast food workers.</p> <p>There was <a href="https://www.accpa.asn.au/media-releases/accpa-welcomes-further-aged-care-wage-rises">no criticism from aged-care providers</a> either. This is probably because they are facing difficulty in recruiting staff at current wage rates. And because government payments to providers reflect the <a href="https://www.ihacpa.gov.au/">actual cost of aged care</a>, increased payments will automatically flow to providers.</p> <p>When the increases will flow has yet to be determined. The government is due to give its recommendations for staging implementation by mid-April.</p> <h2>Is the workforce problem fixed?</h2> <p>An increase in wages is necessary, but alone is not sufficient to solve workforce shortages.</p> <p>The health- and social-care workforce is <a href="https://www.jobsandskills.gov.au/data/employment-projections">predicted</a> to grow faster than any other sector over the next decade. The “care economy” will <a href="https://theconversation.com/care-economy-to-balloon-in-an-australia-of-40-5-million-intergenerational-report-211876">grow</a> from around 8% to around 15% of GDP over the next 40 years.</p> <p>This means a greater proportion of school-leavers will need to be attracted to the aged-care sector. Aged care will also need to attract and retrain workers displaced from industries in decline and attract suitably skilled migrants and refugees with appropriate language skills.</p> <p>The <a href="https://theconversation.com/demand-driven-funding-for-universities-is-frozen-what-does-this-mean-and-should-the-policy-be-restored-116060">caps on university and college enrolments</a> imposed by the previous government, coupled with weak student demand for places in key professions (such as nursing), has meant workforce shortages will continue for a few more years, despite the allure of increased wages.</p> <p>A significant increase in intakes into university and vocational education college courses preparing students for health and social care is still required. Better pay will help to increase student demand, but funding to expand place numbers will ensure there are enough qualified staff for the aged-care system of the future. <!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/225898/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><a href="https://theconversation.com/profiles/stephen-duckett-10730">Stephen Duckett</a>, Honorary Enterprise Professor, School of Population and Global Health, and Department of General Practice and Primary Care, <em><a href="https://theconversation.com/institutions/the-university-of-melbourne-722">The University of Melbourne</a></em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/who-will-look-after-us-in-our-final-years-a-pay-rise-alone-wont-solve-aged-care-workforce-shortages-225898">original article</a>.</em></p> <p><em>Image: Getty</em></p>

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Run out of butter or eggs? Here’s the science behind substitute ingredients

<p><em><a href="https://theconversation.com/profiles/paulomi-polly-burey-404695">Paulomi (Polly) Burey</a>, <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a></em></p> <p>It’s an all too common situation – you’re busy cooking or baking to a recipe when you open the cupboard and suddenly realise you are missing an ingredient.</p> <p>Unless you can immediately run to the shops, this can leave you scrambling for a substitute that can perform a similar function. Thankfully, such substitutes can be more successful than you’d expect.</p> <p>There are a few reasons why certain ingredient substitutions work so well. This is usually to do with the chemistry and the physical features having enough similarity to the original ingredient to still do the job appropriately.</p> <p>Let’s delve into some common ingredient substitutions and why they work – or need to be tweaked.</p> <p><iframe id="IitfH" class="tc-infographic-datawrapper" style="border: none;" src="https://datawrapper.dwcdn.net/IitfH/1/" width="100%" height="400px" frameborder="0"></iframe></p> <h2>Oils versus butter</h2> <p>Both butter and oils belong to a chemical class called <a href="https://chem.libretexts.org/Bookshelves/Introductory_Chemistry/Map%3A_Fundamentals_of_General_Organic_and_Biological_Chemistry_(McMurry_et_al.)/23%3A_Lipids/23.01%3A_Structure_and_Classification_of_Lipids">lipids</a>. It encompasses solid, semi-solid and liquid fats.</p> <p>In a baked product the “job” of these ingredients is to provide flavour and influence the structure and texture of the finished item. In cake batters, lipids contribute to creating an emulsion structure – this means combining two liquids that wouldn’t usually mix. In the baking process, this helps to create a light, fluffy crumb.</p> <p>One of the primary differences between butter and oil is that butter is only about 80% lipid (the rest being water), while <a href="https://www.nutritionadvance.com/types-of-cooking-fats-and-oils/">oil is almost 100% lipid</a>. Oil creates a softer crumb but is still a great fat to bake with.</p> <p>You can use a wide range of oils from different sources, such as olive oil, rice bran, avocado, peanut, coconut, macadamia and many more. Each of these may impart different flavours.</p> <p>Other “butters”, such as peanut and cashew butter, aren’t strictly butters but pastes. They impart different characteristics and can’t easily replace dairy butter, unless you also add extra oil.</p> <h2>Aquafaba or flaxseed versus eggs</h2> <p>Aquafaba is the liquid you drain from a can of legumes – such as chickpeas or lentils. It contains proteins, kind of how egg white also contains proteins.</p> <p>The proteins in egg white include albumins, and <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5912395/">aquafaba also contains albumins</a>. This is why it is possible to make meringue from egg whites, or from aquafaba if you’re after a vegan version.</p> <p>The proteins act as a foam stabiliser – they hold the light, airy texture in the product. The concentration of protein in egg white is a bit higher, so it doesn’t take long to create a stable foam. Aquafaba requires more whipping to create a meringue-like foam, but it will bake in a similar way.</p> <p>Another albumin-containing alternative for eggs is <a href="https://foodstruct.com/compare/seeds-flaxseed-vs-egg">flaxseed</a>. These seeds form a thick gel texture when mixed with a little water. The texture is similar to raw egg and can provide structure and emulsification in baked recipes that call for a small amount of egg white.</p> <h2>Lemon plus dairy versus buttermilk</h2> <p>Buttermilk is the liquid left over after churning butter – it can be made from sweet cream, cultured/sour cream or whey-based cream. Buttermilk mostly <a href="https://www.journalofdairyscience.org/article/S0022-0302(06)72115-4/fulltext">contains proteins and fats</a>.</p> <p>Cultured buttermilk has a somewhat tangy flavour. Slightly soured milk can be a good substitute as it contains similar components and isn’t too different from “real” buttermilk, chemically speaking.</p> <p>One way to achieve slightly soured milk is by adding some lemon juice or cream of tartar to milk. Buttermilk is used in pancakes and baked goods to give extra height or volume. This is because the acidic (sour) components of buttermilk interact with baking soda, producing a light and airy texture.</p> <p>Buttermilk can also influence flavour, imparting a slightly tangy taste to pancakes and baked goods. It can also be used in sauces and dressings if you’re looking for a lightly acidic touch.</p> <h2>Honey versus sugar</h2> <p>Honey is a <a href="https://resources.perkinelmer.com/lab-solutions/resources/docs/APP_Analysis-of-Sugars-in-Honey-012101_01.pdf">complex sugar-based syrup</a> that includes floral or botanical flavours and aromas. Honey can be used in cooking and baking, adding both flavour and texture (viscosity, softness) to a wide range of products.</p> <p>If you add honey instead of regular sugar in baked goods, keep in mind that honey imparts a softer, moister texture. This is because it contains more moisture and is a humectant (that is, it likes to hold on to water). It is also less crystalline than sugar, unless you leave it to crystallise.</p> <p>The intensity of sweetness can also be different – some people find honey is sweeter than its granular counterpart, so you will want to adjust your recipes accordingly.</p> <h2>Gluten-free versus regular flour</h2> <p>Sometimes you need to make substitutions to avoid allergens, such as gluten – the protein found in cereal grains such as wheat, rye, barley and others.</p> <p>Unfortunately, gluten is also the component that gives a nice, stretchy, squishy quality to bread.</p> <p>To build this characteristic in a gluten-free product, it’s necessary to have a mixture of ingredients that work together to mimic this texture. Common ingredients used are corn or rice flour, xanthan gum, which acts as a binder and moisture holder, and tapioca starch, which is a good water absorbent and can aid with binding the dough. <!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/202036/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/paulomi-polly-burey-404695">Paulomi (Polly) Burey</a>, Associate Professor (Food Science), <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a></em></p> <p><em>Image credits: Shutterstock</em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/run-out-of-butter-or-eggs-heres-the-science-behind-substitute-ingredients-202036">original article</a>.</em></p>

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“I’m being racist to eggs”: Wellness influencer slammed for innocent comment

<p>An Australian influencer has been forced to address a "racist" comment she made about her son's lunch. </p> <p>Health and fitness influencer Sarah Stevenson, who is known by her millions of followers as Sarah's Day, was filming herself as she made lunch for her son.</p> <p>The 31-year-old stopped herself as she made her child a curried egg sandwich, saying he be dubbed “the smelly boy in the playground” if he took the meal to school.</p> <p>“Do you want to be ‘smelly curried egg boy’?” she asked him.</p> <p>While the seemingly innocent comment went unnoticed by many of her followers, one person sent her a message demanding an apology for her "borderline racist" comment. </p> <p>The entrepreneur and mum-of-two replied to the private message in a video response to her followers explaining that she meant the “egg smell” and didn't mean anything racist. </p> <p>“Didn’t everyone go to school with someone who brought eggs in their lunch and you’re like, ‘ew, you smell like rotten eggs’... not ‘you smell like curry!’,” she said in the video on her Instagram Stories.</p> <p>She said sarcastically, “I’m being racist to eggs.”</p> <p>Stevenson then doubled down on the follower’s outrage, following that with a cooking tutorial for “racist eggs”.</p> <p>The late night social media saga was re-shared by a popular account, where it was dubbed “egg gate” and plenty more people weighed in on the drama. </p> <p>“She should have apologised and taken it down instead she’s made it worse,” one commenter wrote.</p> <p>The general consensus from the public was that the original racism accusation “was a definite reach”, but she went too far with her explanation. </p> <p>“Honestly don’t think there was any malice in the original comment — she definitely scrambled (ha!), way too far in explaining herself afterwards though,” someone wrote.</p> <p><em>Image credits: Instagram </em></p>

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Santas needed! Surprising Christmas shortage spells job openings for Aussie grandads

<p>A nationwide Santa shortage has many shopping centres hoping for a Christmas miracle, before festive families line up in droves for a snap with Father Christmas. </p> <p>According to talent agency <a href="https://scenetobelieve.com.au/santa-jobs/" target="_blank" rel="noopener">Scene to Believe</a>, who are responsible for hiring Santas in over 180 around Australia, there are not have enough applicants for Santa roles this December. </p> <p>The agency's head Christmas recruiter, Viviana Diaz, told <a href="https://www.news.com.au/finance/work/careers/santa-jobs-go-unfilled-despite-fall-in-aussie-job-ads/news-story/de7f3c5b6d95c6f78f9718d1bb60a099" target="_blank" rel="noopener"><em>news.com.au</em></a> that the seasonal shortfall was nationwide, but the situation was more pronounced in Sydney.</p> <p>The company said issue has been growing over the last three years, with the problem believed to have stemmed from the Covid pandemic. </p> <p>Ms Diaz said that contrary to popular belief, Santas can come in all shapes, sizes and ages, and that women are also eligible to apply. </p> <p>“Sometimes they think they have to look like Santa,” Ms Diaz said.</p> <p>“But we provide a full Santa suit and they don’t have to have a real beard.”</p> <p>Previous experience is also not required, as Scene to Believe runs a dedicated Santa School where new incoming Santas can learn tips from experienced Santas.</p> <p>The company states that Santas “need to be jolly, have a great HOHOHO and enjoy working with children”, while a genuine love of the festive season, patience and compassion, and good communication skills.</p> <p> A current Working with Children Check and Police Check, or willingness to get these, are also important.</p> <p>Ms Diaz added, “Being a shopping centre Santa is a perfect job for Aussies looking to help their hip pocket come Christmas time, with flexible working arrangements and casual rates.”</p> <p>Experienced Santa Tony Hooper said it’s “perfect for older Australians wanting to dip their toe back into the workforce”. </p> <p>“Being a Santa is by far the best work I’ve ever done. It’s flexible, I work when I want and I spend my days talking to young families and getting in the festive spirit.”</p> <p>“It’s also a great way to earn extra cash right before Christmas, which is when I need it most. And the best part is, I can still receive my pension!” </p> <p>Ms Diaz said failing to fill its Santa positions was not an option, and they would do everything in their power to have a flock of Santas ready to spread Christmas cheer on December 1st.</p> <p>“We have to find a lot of people because Santa has to be there. We will perform a Christmas miracle!”</p> <div> </div> <p><em>Image credits: Getty Images</em></p>

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How to buy the best eggs

<p><strong>Brown eggs vs. white eggs</strong></p> <p>There are a lot of misconceptions about eggs, and chief among them is that there’s a difference in the health benefits of brown and white eggs. Unlike bread, brown and white eggs are equally nutritious. An eggshell’s hue is simply determined by the breed of hen laying it.</p> <p><strong>Free-run vs. free-range eggs</strong></p> <div> <p>Free run eggs are laid by hens housed in barns equipped with nests and perches. More space to scratch, peck and stretch their wings means less stress for the birds.</p> <p>In the case of free range eggs, the hens can roam inside barns as well as outdoors, weather permitting. Outside, they can sunbathe, dust bathe, and eat bugs, worms and grass.</p> <p><strong>Are organic eggs the best eggs?</strong></p> <p>When a carton of eggs is labelled as “organic,” it means the hens’ feed is free of herbicides, pesticides, fungicides and preservatives. A study by researchers at Pennsylvania State University found that organic eggs tend to have more vitamin A, D and E.</p> <p>What’s more, many pro chefs claim they taste richer. Certified organic farms adhere to specific standards and are inspected regularly, making their products the surest choice.</p> <p><strong>What does it mean when eggs are Omega-3-enriched?</strong></p> <p>The label “Omega-3-enriched” indicates the hens laying the eggs were fed high levels of polyunsaturated omega-3 fatty acids – essential dietary nutrients for human growth, development and general health.</p> <p>In most cases, flaxseed or fish oil has been added to the feed, occasionally lending the eggs a mild fishy flavour and aroma.</p> <p><strong>The best eggs for baking</strong></p> <p>From peewee to jumbo, eggs are graded by weight. Unless otherwise specified, choose large eggs (approximately 60 grams) when following recipes – especially when baking, where precision matters.</p> <p><strong>Health matters</strong></p> <p>Pregnant women, young children, the elderly and people with compromised immune systems should stay away from raw or partially cooked eggs to avoid the risk, however slight, of salmonella poisoning.</p> <p><em>Image credits: Getty Images</em></p> <p><em>This article originally appeared on <a href="https://www.readersdigest.com.au/food-home-garden/how-to-buy-the-best-eggs" target="_blank" rel="noopener">Reader's Digest</a>. </em></p> </div>

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Eggs are so expensive right now. What else can I use?

<p><em><a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a></em></p> <p>The price of eggs <a href="https://www.abc.net.au/news/2023-06-14/egg-shortage-high-prices-blamed-on-shift-from-cage-to-free-range/102474282">is rising</a>. So many of us may be looking for cheaper alternatives.</p> <p>First, the bad news. Nothing can replace a boiled, poached or fried egg.</p> <p>Now, the good news. Lots of other ingredients can make foods puff and rise, give your meal a rich taste, or hold together ingredients.</p> <p>So try using some of these egg substitutes and save the real eggs for your breakfast.</p> <h2>Why are eggs so popular?</h2> <p>Eggs are incredibly <a href="https://www.foodstandards.gov.au/science/monitoringnutrients/afcd/pages/default.aspx">nutritious</a>. They’re a <a href="https://www.mdpi.com/2072-6643/11/3/684">rich source</a> of protein, vitamins A and D, pigments called carotenoids, and minerals.</p> <p>Eggs are also versatile. We use them to make a range of savoury and sweet foods, sauces and drinks, not to mention breakfast.</p> <p>Their popularity and versatility lies in the unique characteristics of the two main parts of the egg – the white and yolk. Each contribute <a href="https://www.amazon.com.au/Food-Cooking-Harold-McGee/dp/0684800012">different properties</a> in cooking.</p> <p><a href="https://www.mdpi.com/2072-6643/11/3/684">Egg yolk</a> is about 55% water, 27% fats, 16% protein (with small amounts of carbohydrate). <a href="https://www.mdpi.com/2072-6643/11/3/684">Egg white</a> is about 10% protein and 90% water, with only traces of fat and carbohydrates. Different types of protein in egg white contribute to them foaming when whisked.</p> <h2>Eggs are versatile</h2> <p>Eggs have a <a href="https://www.sciencedirect.com/science/article/pii/S0268005X2200131X?casa_token=1yXlEb1uvwQAAAAA:s3h5KCozwn-hjIn6kLOEoW45An255V6Z0G8TcJAQgTejfLEwV7nKqkS6VPWXiNkNxR4m5Mr2lHc">different role</a> in different types of cooking.</p> <p><strong>1. Eggs are a raising agent</strong></p> <p>Beaten or whisked eggs act as a raising agent by creating pockets of air in foods, which expand with cooking, making the foods puff and rise. This gives baked products like cakes, biscuits and muffins volume and an airy feel.</p> <p>Using just the egg white leads to a remarkably light and delicate foam, as we see in meringues. In mousse and souffles the whites and the yolk are beaten separately, then mixed together. This leads to a light, airy and smooth texture.</p> <p><strong>2. Eggs hold together other ingredients</strong></p> <p>Eggs combine ingredients and hold them together during cooking. This gives foods – such as vegetable or meat patties – their structure.</p> <p><strong>3. Eggs bind other liquids</strong></p> <p>The liquid from eggs binds other liquids from other ingredients in the recipe into a soft, moist and tender mass. We see this in scrambled eggs, omelettes and egg custard.</p> <p><strong>4. Eggs act as emulsifiers</strong></p> <p>The egg yolk contains different proteins (livetin, phosvitin) and lipoproteins (lecithin). These act as emulsifiers, allowing fat and water to mix together in foods such as mayonnaise and hollandaise sauce.</p> <p><strong>5. Eggs boost flavour</strong></p> <p>The fat in egg yolks helps carry and release the flavour of some fat-soluble components of food. These foods <a href="https://www.sciencedirect.com/science/article/pii/S0924224401000796">may taste differently</a> without the eggs. Eggs also contribute to foods feeling soft in the mouth.</p> <p>As eggs have different roles in cooking, you may need different egg substitutes depending on the outcome you want. Here are some cheaper (and vegan) options.</p> <h2>Aquafaba</h2> <p>Aquafaba is the liquid drained from cans of bean – typically from chickpeas as it has the most neutral flavour. This is the all-round winner, especially as most of us probably throw it away without realising what a gem it is.</p> <p>Aquafaba is <a href="https://www.sciencedirect.com/science/article/pii/S0924224421001424?casa_token=P45Z4G2SFdsAAAAA:DRy8adcAU_QHl96LONyWOEhUXvrExVZsJ18xKvc8OiPYeVKHSOkGOKefiixXFPY9UhdscEaHF70">versatile</a>. You can whip it up like egg whites to form a foam that can be used to make meringue (even pavlova), gelato, in baked goods, and for binding ingredients in patties. It also contains emulsifiers and can be used to make mayonnaise.</p> <p>You’ll need different quantities of aquafaba depending on the recipe. Generally, though, you use about two to three tablespoons of aquafaba to replace the volume of fluid from an egg.</p> <p>On the downside, aquafaba can taste a bit beany. So it is best to use it with stronger flavours to overcome this.</p> <p>Nutritionally, <a href="https://www.sciencedirect.com/science/article/abs/pii/S0924224421001424?via%3Dihub">aquafaba</a> has small amounts of carbohydrate (about 2.6g/100 millilitre), and negligible levels of protein (about 1.3g/100 millilitre).</p> <p>You can also freeze aquafaba.</p> <h2>Vinegar and baking soda</h2> <p>Mixing a teaspoon of baking soda with a tablespoon of vinegar can replace an egg in most baked goods. This produces carbon dioxide, which is trapped into air pockets, and makes foods rise.</p> <p>This is a very cheap option, however its success may be limited by how heavy the rest of the ingredients are. This combination also has very little nutritional value.</p> <h2>Commercial egg replacements</h2> <p>These are available at most supermarkets, are very cheap compared with eggs, have a long shelf life, and are easy to use, with instructions on the packaging.</p> <p>Typically, they contain different starches from potato, tapioca and pea protein (which act as leavening agents and form foams), along with raising agents. They are recommended for use in baked goods. However they have very little nutritional value compared to an egg.</p> <h2>Flaxseed meal and chia seeds</h2> <p>Use either a tablespoon of flaxseed meal, or chia seeds, added to about three tablespoons of water. Allow the mixture to sit for a few minutes to form a gel.</p> <p>The gels can be used in baked goods, however this option isn’t as cheap as the others, and has a slight nutty taste.</p> <p>Both these seeds provide nutritional value. They are both rich in the plant-based omega-3 fatty acid called alpha-linolenic acid. We <a href="https://academic.oup.com/ajcn/article/59/6/1304/4715808">can convert</a> this fatty acid into healthy omega-3 fatty acids, but at a slow rate. These seeds also provide fibre, polyphenols and antioxidants.</p> <h2>Tofu</h2> <p>Tofu, which is made from soybeans, is widely available and fairly cheap. It has the most “eggy” appearance and so makes it ideal as a substitute for scrambled eggs and in quiche. However, you will need to use silken tofu and puree it.</p> <p>Tofu is highly nutritious and provides protein, fat, calcium, polyphenols and anti-oxidants.</p> <p>You could also use soy flour. Add one tablespoon to three tablespoons of water, then use immediately in baking and for binding ingredients together. However, soy flour does not contain calcium, which tofu does.</p> <h2>Mashed fruit</h2> <p>Mashed bananas or applesauce are also used as egg substitutes. These mainly act to bind and hold moisture in the food and help carry the flavours.</p> <p>You also get the nutritional value of the fruit. Due to the natural sugar that in fruit, this will sweeten your baked goods so you will need to drop the sugar by about a tablespoon (or more) for each piece of fruit you add.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/207837/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a></em></p> <p><em>Image credits: Getty Images</em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/eggs-are-so-expensive-right-now-what-else-can-i-use-207837">original article</a>.</em></p>

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“Yolkidding me”: Perfectly round egg goes viral online

<p>In what is perhaps one of the most eggs-traordinary discoveries in Australian grocery history, a perfectly round egg has been found laying in a Victorian supermarket.</p> <p>3AW Football host Jacqui Felgate shared the remarkable find to her Instagram followers, revealing she had been sent footage of the egg that was taken at a Woolworths in inner-city Melbourne.</p> <p>"From a follower: This is so random, but I thought I would share this eggcellent find," the post read.</p> <p>"In our egg carton we found a round egg.</p> <p>"After a quick google realised it was one in a billion, literally one in a billion eggs are round and the last one that was found sold for over $1400!”</p> <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/reel/CtgX__fhbdH/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"> </div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/reel/CtgX__fhbdH/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank" rel="noopener">A post shared by JACQUELINE FELGATE (@jacquifelgate)</a></p> </div> </blockquote> <p>Naturally, Instagram users flocked to the post, with a lot questioning how an egg could ever sell for four figures.</p> <p>"Yolkidding me," one wrote.</p> <p>"Folks buying eggs for $1400? That’s eggtortion. 😩," another said.</p> <p>However, many of the comments sympathised with the chicken who created the perfectly round — and relatively large — incredible egg.</p> <p>“All I could think was that poor chicken 🐔 😬,” one said.</p> <p>“The poor chicken that squeezed that one out 😮,” another added.</p> <p>One even questioned the sphere’s authenticity, commenting, “Is it really an egg 🥚??”</p> <p>Considering perfectly round eggs have earned finders big bucks in the past, it was no surprise that someone told Felgate her find was a thing of fortune.</p> <p>“It’s your lucky day get a ticket to the 60 mill tonight.” they said.</p> <p>Only time will tell if Felgate’s fortunate find will bring her prosperity or wind up scrambled, fried or poached.</p> <p><em>Image credit: Instagram</em></p>

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Aussies want their parents to spend their nest egg

<p dir="ltr">New research has found that most Australians would rather see their parents and grandparents spend their retirement savings than receive an inheritance. </p> <p dir="ltr">In the last 20 years, inheritances in Australia have totaled almost $1.4 trillion, averaging out to about $67 billion a year.</p> <p dir="ltr">The average inheritance is approximately $125,000 and goes to a recipient of about 50 years of age. </p> <p dir="ltr">The new report from CompliSpace has suggested a shift in attitudes for how Aussies think about inheritances, while also helping to bridge the aged care funding shortfall, which is set to increase. </p> <p dir="ltr">It is estimated that the Australian government spends approximately $24 billion each year on aged care, which is less than half of the global average. </p> <p dir="ltr">Melbourne woman Louise Lucas shared her attitudes on her parents spending their nest egg, telling <a href="https://www.9news.com.au/national/inheritance-values-changing-parents-urged-to-spend-not-leave-to-kids/3764f9cd-5287-4520-948a-e6de08ce2d1d">9news.com.au</a> she was “heartily all for” her parents leaving her nothing in their will, as long as they had a comfortable retirement. </p> <p dir="ltr">"I'm a mortgage broker and I've met a lot of retired people who are just hanging on and not living very well," she said.</p> <p dir="ltr">Louise went on to say that while it is better for older people to spend their money during their retirement years to live comfortably and stay active, it would also give the economy a boost. </p> <p dir="ltr">"Money's for experiences, you'd like to think, not things," she said.</p> <p dir="ltr">"If you've got more than $100,000 in the bank when you die, you've wasted your time and money."</p> <p dir="ltr"><em>Image credits: Getty Images</em></p>

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National Duck Day: Diana Chan’s Luv-a-Duck Peking Duck breast with egg noodles, five spice sauce and fresh cucumber salad

<p dir="ltr">The family owned business and Australia’s leading duck producer Luv-a-Duck has partnered up with MasterChef alum and duck lover Diana Chan, to officially launch National Duck Day, which falls on Tuesday May 23rd, 2023. </p> <p dir="ltr">Diana Chan is a Malaysian-Australian and won the 9th season of MasterChef in 2017. She has since become a well-known TV host, menu designer, product creator and restaurateur, turning her passion for food into her career.</p> <p dir="ltr"><span style="text-decoration: underline;">Diana Chan’s Luv-a-Duck Peking Duck breast with egg noodles, five spice sauce and fresh cucumber salad</span></p> <p dir="ltr"><strong>Serves:</strong> 2</p> <p dir="ltr"><strong>Prep time: </strong>10 mins</p> <p dir="ltr"><strong>Cook time:</strong> 10 mins</p> <p dir="ltr"><strong>INGREDIENTS:</strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 x precooked Luv-A Duck peking duck breasts</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 x 400g packet fresh egg noodles (medium thickness)</p> </li> </ul> <p dir="ltr"><strong>For the five spice sauce:</strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tbsp cooking oil</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 cloves garlic, minced</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">3 shallots, finely diced</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">50g galangal, sliced</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">50g ginger, sliced</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Leftover liquid from the packet</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tbsp five spice powder</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tbsp tapioca starch mixed with 2 tbsp of water</p> </li> </ul> <p dir="ltr"><strong>For the cucumber salad:</strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 continental cucumber, halved and sliced into 5mm thick chunks</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">30g coriander, roughly chopped</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tbsp black vinegar</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tsp sugar</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tbsp soy sauce</p> </li> </ul> <p dir="ltr"><strong>To garnish:</strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Freshly sliced spring onions</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tsp toasted sesame seeds</p> </li> </ul> <p dir="ltr"><strong>METHOD:</strong></p> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Cook the peking duck breasts according to the packet instructions (microwave or oven) and set aside somewhere warm.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Preheat a large braising pot or wok. Add cooking oil. Add the garlic, shallots, galangal and ginger and fry until aromatic - about 3 minutes or so. Add the sauce from the packet and the five spice. Allow to reduce for 10 minutes.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Mix tapioca starch with water. Pour it into the sauce liquid while stirring at the same time and the liquid will start to thicken. You can add more tapioca mixture if you don't think the sauce  is thick enough.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">While the sauce simmers, reheat the noodles according to the packet instructions.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">To assemble, remove the cooked duck breasts from the packet and slice them into 5mm thickness.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">In a mixing bowl, add in all the ingredients for the cucumber salad and mix to combine.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Place the reduced sauce into the serving bowls, divide the noodles into 2 portions, top with the duck breasts and pour over the sauce. Serve with the cucumber salad on the side. Garnish with some spring onions and sesame seeds.</p> </li> </ol> <p dir="ltr"><em>Image credit: Luv-A-Duck</em></p>

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King Charles' signature coronation dish mercilessly mocked

<p>With the coronation comes one of the most famed traditions in the Monarchy, the creation of a signature dish, made to be shared and enjoyed across the Commonwealth in honour of the new Monarch.</p> <p>The Queen’s coronation made history in 1953, with the ‘Coronation Chicken’, a recipe that has since embedded itself into British culture.</p> <p>Charles’ crowning marks 70 years since the last coronation, and with the event coming up on May 6, the reveal of the signature dish has been highly anticipated. A culinary delight, like Queen Elizabeth II’s ‘Poulet Reine Elizabeth’, that will make its way down from generation to generation.</p> <p>The Royal Family verified Twitter account shared the long-awaited dish.</p> <p>“Introducing… Coronation Quiche!”, the tweet read.</p> <p>“Chosen personally by Their Majesties, The King and The Queen Consort have shared a recipe in celebration of the upcoming #CoronationBigLunch taking place up and down the country.”</p> <blockquote class="twitter-tweet"> <p dir="ltr" lang="en">Introducing… Coronation Quiche!</p> <p>Chosen personally by Their Majesties, The King and The Queen Consort have shared a recipe in celebration of the upcoming <a href="https://twitter.com/hashtag/CoronationBigLunch?src=hash&amp;ref_src=twsrc%5Etfw">#CoronationBigLunch</a> taking place up and down the country. <a href="https://t.co/aVcw9tNarP">pic.twitter.com/aVcw9tNarP</a></p> <p>— The Royal Family (@RoyalFamily) <a href="https://twitter.com/RoyalFamily/status/1647917367798939648?ref_src=twsrc%5Etfw">April 17, 2023</a></p></blockquote> <p>King Charles III has officially unveiled his signature coronation offering, which will be served at the palace’s ‘Big Lunch’ event on May 7, also to be served at several community events and street parties across coronation weekend.</p> <p>The coronation quiche recipe consists of spinach, broad beans, cheese and tarragon, although Buckingham Palace’s chef Mark Flanagan says those who want to bake their own can easily make adjustments to suit their preferences.</p> <p>Charles, Camilla and Flanagan chose the dish because it’s a convenient “sharing” dish that can be served either hot or cold.</p> <p>The coronation quiche has left a bad taste in many individuals’ mouths, going viral online and becoming quite the laughingstock for a few reasons.</p> <p>The most profound stems from the well-known egg shortage in the UK, with production at its lowest in over a decade, according to The Guardian.</p> <p>In 2022, almost a billion fewer eggs were packed compared to 2019 due to producers hit by price hikes and a disastrous outbreak of bird flu.</p> <p>Shoppers calling for supermarkets to stock up on the ingredients for the coronation quiche have posted online to point out the obvious issue.</p> <blockquote class="twitter-tweet"> <p dir="ltr" lang="en">And what are we supposed to make this Coronation Quiche with? <a href="https://t.co/nEmwQGmV0e">pic.twitter.com/nEmwQGmV0e</a></p> <p>— Tavern Hoyden (@TavernHoyden) <a href="https://twitter.com/TavernHoyden/status/1648034778032009219?ref_src=twsrc%5Etfw">April 17, 2023</a></p></blockquote> <blockquote class="twitter-tweet"> <p dir="ltr" lang="en">The UK:</p> <p>- There's a shortage of eggs in the supermarkets.</p> <p>Royal Family:</p> <p>- The "Coronation Quiche". <br /><a href="https://twitter.com/hashtag/CoronationBigLunch?src=hash&amp;ref_src=twsrc%5Etfw">#CoronationBigLunch</a> <a href="https://twitter.com/hashtag/coronationquiche?src=hash&amp;ref_src=twsrc%5Etfw">#coronationquiche</a> <a href="https://t.co/xjEtjiUCuS">pic.twitter.com/xjEtjiUCuS</a></p> <p>— Pauline (@tlnlndn) <a href="https://twitter.com/tlnlndn/status/1648016686937776128?ref_src=twsrc%5Etfw">April 17, 2023</a></p></blockquote> <p>Aside from supply shortages, many people decided the egg pie wasn’t very fitting.</p> <blockquote class="twitter-tweet"> <p dir="ltr" lang="en">whats the matter babe? you've hardly touched your coronation quiche <a href="https://t.co/3FZZwzMEZz">pic.twitter.com/3FZZwzMEZz</a></p> <p>— Jake Johnstone (@hijakejohnstone) <a href="https://twitter.com/hijakejohnstone/status/1648083477693120512?ref_src=twsrc%5Etfw">April 17, 2023</a></p></blockquote> <blockquote class="twitter-tweet"> <p dir="ltr" lang="en">Quiche?? For a coronation?? <a href="https://t.co/rsmwcicgZQ">https://t.co/rsmwcicgZQ</a> <a href="https://t.co/V8aKgf1ZKL">pic.twitter.com/V8aKgf1ZKL</a></p> <p>— local swamp gay 🦝🦨🦉 (@localswampgay) <a href="https://twitter.com/localswampgay/status/1648094906957660161?ref_src=twsrc%5Etfw">April 17, 2023</a></p></blockquote> <blockquote class="twitter-tweet"> <p dir="ltr" lang="en">This is the lamest thing I’ve ever heard. Imagine having 70+ years to think about it and choosing QUICHE. I despair. <a href="https://twitter.com/hashtag/Coronation?src=hash&amp;ref_src=twsrc%5Etfw">#Coronation</a> <a href="https://t.co/jEeXmxP1Ss">https://t.co/jEeXmxP1Ss</a></p> <p>— Julie Lovell (@ficklishjlo) <a href="https://twitter.com/ficklishjlo/status/1648094645669224452?ref_src=twsrc%5Etfw">April 17, 2023</a></p></blockquote> <p>Elizabeth’s coronation saw famed culinary school Le Cordon Bleu London’s creation of the ‘Coronation Chicken’, which consisted of cooked chicken meat in a creamy curry sauce with dried apricots. It was served with a simple salad.</p> <p>When it was first produced the dish came as a surprise due to many of the ingredients not being pantry staples and the country was still under post-war ration restrictions.</p> <p>The chicken dish has evolved over the years, with it now commonly served on a brioche bun and garnished with various trimmings from crisp coconut chips to mangetout and sultanas.</p> <p>Quiche the ‘Coronation Chicken’ goodbye and stay occu-pied with the recipe below.</p> <p>Pastry:</p> <ul> <li>125g plain flour</li> <li>Pinch of salt</li> <li>25g cold butter, diced</li> <li>25g lard</li> <li>2 tablespoons milk</li> <li>Or 1 x 250g block of ready-made shortcrust pastry</li> </ul> <p>Filling:</p> <ul> <li>125ml milk</li> <li>175ml double cream</li> <li>2 medium eggs</li> <li>1 tablespoon chopped fresh tarragon</li> <li>Salt and pepper</li> <li>100g grated cheddar cheese</li> <li>180g cooked spinach, lightly chopped</li> <li>60g cooked broad beans or soya beans</li> </ul> <p>Method:</p> <p>1. To make the pastry: sieve the flour and salt into a bowl; add the fats and rub the mixture together using your finger tips until you get a sandy, breadcrumb-like texture. Add the milk a little at a time and bring the ingredients together into a dough. Cover and allow to rest in the fridge for 30-45 minutes.</p> <p>2. Lightly flour the work surface and roll out the pastry to a circle a little larger than the top of the tin and approximately 5mm thick.</p> <p>3. Line the tin with the pastry, taking care not to have any holes or the mixture could leak. Cover and rest for a further 30 minutes in the fridge.</p> <p>4. Preheat the oven to 190C.</p> <p>5. Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans.</p> <p>6. Reduce the oven temperature to 160C.</p> <p>7. Beat together the milk, cream, eggs, herbs and seasoning.</p> <p>8. Scatter half of the grated cheese in the blind-baked base, top with the chopped spinach and beans and herbs, then pour over the liquid mixture.</p> <p>9. If required gently give the mixture a delicate stir to ensure the filling is evenly dispersed but be careful not to damage the pastry case.</p> <p>10. Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden.</p> <p><em>Image credits: Getty/Twitter</em></p>

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Easter eggs: their evolution from chicken to chocolate

<p>A lot of Easter traditions – including hot cross buns and lamb on Sunday – stem from medieval Christian or even earlier pagan beliefs. The chocolate Easter egg, however, is a more modern twist on tradition.</p> <p>Chicken eggs have been eaten at Easter for centuries. Eggs have long symbolised rebirth and renewal, making them perfect to commemorate the story of Jesus’ resurrection as well as the arrival of spring.</p> <p>Although nowadays eggs can be eaten during the fasting period of Lent, in the middle ages they were prohibited along with meat and dairy. Medieval chefs often found surprising ways around this, even making mock eggs to replace them.</p> <p>For Easter – a period of celebration – eggs and meat, such as lamb (also a symbol of renewal), were back on the table.</p> <p>Even once eggs were permitted in fasting meals, they kept a special place in the Easter feast. Seventeenth-century cookbook author John Murrell recommended “egges with greene sawce”, a sort of pesto made with sorrel leaves.</p> <p>Across Europe, eggs were also given as a tithe (a sort of yearly rent) to the local church on Good Friday. This might be where the idea of giving eggs as a gift comes from. The practice died out in many Protestant areas after the Reformation, but some English villages kept the tradition going until the 19th century.</p> <p>It’s not known exactly when people started to decorate their eggs, but research has pointed to the 13th century, when King Edward I gave his courtiers eggs wrapped in gold leaf.</p> <p>A few centuries later, we know that people across Europe were dying their eggs different colours. They usually chose yellow, using onion peel, or red, using madder roots or beetroots. The red eggs are thought to symbolise the blood of Christ. One 17th-century author suggested this practice went as far back as early Christians in Mesopotamia, but it’s hard to know for sure.</p> <p>In England, the most popular way of decorating was with petals, which made colourful imprints. The Wordsworth Museum in the Lake District still has a collection of eggs made for the poet’s children from the 1870s.</p> <h2>From dyed eggs to chocolate eggs</h2> <p>Although dyeing patterned eggs is still a common Easter activity, these days eggs are more commonly associated with chocolate. But when did this shift happen?</p> <p>When chocolate arrived in Britain in the 17th century, it was an exciting and very expensive novelty. In 1669, the Earl of Sandwich paid £227 – the equivalent of around £32,000 today – for a chocolate recipe from King Charles II.</p> <p>Today chocolate is thought of as a solid food, but then it was only ever a drink and was usually spiced with chilli pepper following Aztec and Maya traditions. For the English, this exotic new drink was like nothing they’d ever encountered. One author called it the “American Nectar”: a drink for the gods.</p> <p>Chocolate was soon a fashionable drink for the aristocracy, often given as a gift thanks to its high status, a tradition still followed today. It was also enjoyed in the newly opened coffee houses around London. Coffee and tea had also only just been introduced to England, and all three drinks were rapidly changing how Britons socially interacted with each other.</p> <p>Catholic theologians did connect chocolate with Easter in this time, but out of concern that drinking chocolate would go against fasting practices during Lent. After heated debate, it was agreed that chocolate made with water might be acceptable during fasts. At Easter at least – a time of feasting and celebration – chocolate was fine.</p> <p>Chocolate remained expensive into the 19th century, when Fry’s (now part of Cadbury) made the first solid chocolate bars in 1847, revolutionising the chocolate trade.</p> <p>For the Victorians, chocolate was much more accessible but still something of an indulgence. Thirty years later, in 1873, Fry’s developed the first chocolate Easter egg as a luxury treat, merging the two gift-giving traditions.</p> <p>Even in the early 20th century, these chocolate eggs were seen as a special present, and many people never even ate theirs. A woman in Wales kept an egg from 1951 for 70 years and a museum in Torquay recently bought an egg that had been saved since 1924.</p> <p>It was only in the 1960s and 1970s that supermarkets began to offer chocolate eggs at a cheaper price, hoping to profit off the Easter tradition.</p> <p>With rising concerns over long-term chocolate production and bird flu provoked egg shortages, future Easters might look a little different. But if there is one thing that Easter eggs can show us, it’s the adaptability of tradition.</p> <p><em> Image credit: Shutterstock</em></p> <p><em>This article originally appeared on <a href="https://theconversation.com/easter-eggs-their-evolution-from-chicken-to-chocolate-203074" target="_blank" rel="noopener">The Conversation</a>.</em></p>

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How ‘ugly’ fruit and vegetables could tackle food waste and solve supermarket supply shortages

<p>The world is facing a significant food waste problem, with <a href="https://www.fao.org/3/i4068e/i4068e.pdf">up to half of all fruit and vegetables</a> lost somewhere along the agricultural food chain. Globally, around <a href="https://www.fao.org/3/ca6030en/ca6030en.pdf">14% of food produced</a> is lost after harvesting but before it reaches shops and supermarkets.</p> <p>Alongside food prices (66%), food waste is a concern for 60% of people that participated in a <a href="https://www.food.gov.uk/research/food-and-you-2/food-and-you-2-wave-5">recent survey</a> published by the UK Food Standards Agency. <a href="https://publications.parliament.uk/pa/cm201617/cmselect/cmenvfru/429/429.pdf">Other research</a> suggests that as much as 25% of apples, 20% of onions and 13% of potatoes grown in the UK are destroyed because they don’t look right. This means that producers’ efforts to meet stringent specifications from buyers can lead to <a href="https://publications.parliament.uk/pa/cm201617/cmselect/cmenvfru/429/429.pdf">perfectly edible produce being discarded</a> before it even leaves the farm – simply because of how it looks.</p> <p>Aside from the ongoing environmental implications of this food waste, UK shoppers currently face <a href="https://www.theguardian.com/environment/2023/mar/04/food-tsar-blames-shortages-on-uks-weird-supermarket-culture">produce rationing in some supermarkets</a> due to <a href="https://www.cnbc.com/2023/02/28/british-supermarkets-are-rationing-fruit-and-vegetables-amid-shortages.html">shortages of items like tomatoes, cucumbers and raspberries</a>. Any solutions that increase locally grown produce on shop shelves could improve the availability of fresh food, particularly in urban areas.</p> <p>When imperfect fruit and vegetables don’t make it to supermarket shelves, it can be due to <a href="https://cases.open.ubc.ca/insistence-on-cosmetically-perfect-fruits-vegetables/">cosmetic standards</a>. Supermarkets and consumers often prefer produce of a fairly standard size that’s free of blemishes, scars and other imperfections. This means fruit and vegetables that are misshapen, discoloured, or even too small or too large, are rejected before they make it to supermarket shelves.</p> <p>In recent years there has been a growing trend of selling such “ugly” fruit and vegetables, both by <a href="https://my.morrisons.com/wonky-fruit-veg/">major</a> <a href="https://www.waitrose.com/ecom/content/sustainability/food-waste">supermarket</a> <a href="https://www.tescoplc.com/news/2021/wonky-veg-5th-anniversary/">chains</a>, as well as <a href="https://wonkyvegboxes.co.uk/">speciality</a> <a href="https://www.misfitsmarket.com/?exp=plans_rollback">retailers</a> that sell <a href="https://www.oddbox.co.uk/">boxes</a> of <a href="https://etepetete-bio.de/">wonky produce</a>. And research has shown that 87% of people say they would <a href="https://www.thegrocer.co.uk/fruit-and-veg/nearly-90-of-consumers-would-eat-wonky-fruit-and-veg-according-to-new-survey/670155.article">eat wonky fruit and vegetables if they were available</a>. But other research indicates consumers can still be picky and difficult to predict. One study <a href="https://www.sciencedirect.com/science/article/pii/S0950329316302002?via%3Dihub">showed</a> consumers are likely to throw away an apple with a spot, but would eat a bent cucumber.</p> <h2>Getting ugly produce into baskets</h2> <p>So how can producers and retailers boost the amount of non-standard fruit and veg that not only reaches our shelves, but also our plates? <a href="https://www.sciencedirect.com/science/article/pii/S0377221723000668">Our recent research</a> suggests a separate channel for selling ugly produce would increase profits for growers, lower prices for consumers and boost overall demand for produce.</p> <p>For growers, a dedicated channel – either independent or set up by a supermarket – to supply wonky fruit and veg creates a new line of business. For retailers, this provides an opportunity for further revenue over and above current sales of standard produce to shops. When selling both types of product to a single retailer, the ugly items might be undervalued compared with the standard-looking products. Our research also shows that selling the ugly produce through a dedicated channel is likely to increase total demand for fruit and vegetables, while also decreasing on-farm loss.</p> <p>Having two parallel channels for selling produce (the main one and the dedicated “ugly” channel) would increase competition. This benefits shoppers by lowering prices for regular and ugly produce, versus selling both types of products alongside each other in one shop.</p> <p>On the other hand, the growing market for ugly fruit and vegetables could be an economic threat to traditional retailers. It encourages new entrants into the market and could also limit the availability of “regular” produce because growers could become less stringent about ensuring produce meets traditional cosmetic standards.</p> <p>But there is a way for traditional retailers to add ugly produce into their product offerings alongside other produce without affecting their profits. By building on existing consumer awareness of the environmental benefits of ugly food, they could also compete in this growing segment. This would benefit their bottom lines and help consumer acceptance of misshapen fruit and vegetables, possibly leading to less food waste and shortages like those UK shoppers are experiencing right now.</p> <p>Boosting demand for imperfect fruit and vegetables across the supply chain will require all participants to get involved – from grower to seller. Here are some steps the various parties could take:</p> <h2>1. Educating consumers</h2> <p>Education about the environmental and economic impact of food waste could happen through marketing campaigns, in-store displays and even social media.</p> <h2>2. Reducing cosmetic standards</h2> <p>Supermarkets and other major food retailers could revise their cosmetic standards to accept a wider range of produce, including imperfect fruit and vegetables. This would help reduce food waste by making sure more produce is able to be sold.</p> <h2>3. Direct sales</h2> <p>Farmers and growers could sell non-standard produce directly to consumers through farmers’ markets or subscription services. This allows consumers to purchase fresh, locally grown produce that might not meet cosmetic standards for supermarkets but that is just as nutritionally beneficial.</p> <h2>4. Food donations</h2> <p>Supermarkets and growers could donate produce rejected for how it looks to food banks, shelters and other organisations that serve those in need. This would help reduce food waste while also providing healthy food to those who might not otherwise have access to it.</p> <h2>5. Value-added products</h2> <p>Produce that doesn’t meet cosmetic standards could also be used to create other products such as soups, sauces and juices. In addition to reducing food waste, this would create new revenue streams for growers and retailers.</p> <h2>6. Food composting</h2> <p>Anything that cannot be sold or otherwise used should be composted. This would help reduce food waste while also creating nutrient-rich soil for future crops.</p> <p>By implementing these solutions, the supply chain can reduce the amount of ugly or imperfect fruit and vegetables that are wasted, while also providing consumers with healthy, affordable produce, even in times of supply chain shortages.</p> <p><em>This article originally appeared on <a href="https://theconversation.com/how-ugly-fruit-and-vegetables-could-tackle-food-waste-and-solve-supermarket-supply-shortages-201216" target="_blank" rel="noopener">The Conversation</a>.</em></p> <p><em>Images: Getty</em></p>

Food & Wine

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Warning against latest egg-stremely restrictive diet trend

<p>A viral “egg diet” is the latest weight loss trend taking over TikTok as people continue to find ways to drop a few kilos.</p> <p>The #eggdiet has attracted over 68.5 million views, with a lot of people sharing their weight-loss success. Nutritionists warn the egg-stremely restrictive diet is simply unsustainable and just another eggs-ample of why most diets fail.</p> <p>According to TikTok users, the egg diet consists of eating only eggs for every meal, alongside low-carb snacks such as fruit, veggies, and some additional protein.</p> <p>While this diet is capable of boosting your metabolism and burning fat in the short term, it can then slow the metabolism and make it more difficult to lose weight in the future.</p> <p>One TikTok user trying the diet admitted she had broken it, writing, ”I think the last nine days of eating the bare minimum has caught up with me today. The whole day I just felt nauseous.”</p> <p>A diet focused on one food eggs-cludes many healthy food groups that are otherwise beneficial for your body. This can lead to nutritional deficiencies, an unhealthy amount of weight loss, mood changes, muscle weakness, and hair loss.</p> <p>A nutrition eggs-pert from Fitness Volt says most people fail to stick with their diet long enough for it to work sustainably. They make fast progress, but egg-ventually, they fall off the wagon and return to their previous diet plan.</p> <p>"That's why so many of us lose weight only to regain it shortly afterwards, and it seems long-term, sustainable weight loss is rare nowadays," Saini said.</p> <p>"Fortunately, healthy eating doesn't have to be complicated or unpleasant, and weight management doesn't have to take over your life.</p> <p>"You don't even have to give up your favourite foods. However, you will need to quit looking for short-term fixes and adopt healthier long-term habits.”</p> <p>It is clear the #eggdiet is not sustainable and the lack of nutrition is likely to leave your brain scrambled.</p> <p>The idea is a bit of a crack-up, but don’t <em>whisk</em> it.</p> <p><em>Image credit: TikTok</em></p>

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You've got to be yoking! Easy boiled egg hack that actually works

<p>The not so enjoyable part of the holiday season, the food prep.</p> <p>Everybody would agree that one of the most messy and time-consuming chores is de-yolking hard boiled eggs. If devilled eggs are on the menu this one is for you.</p> <p>TikTok user, US based woman Andrea VanDerweker demonstrates her hot tips to extracting the hard-boiled egg yolk perfectly. She uses her knife to gently cut the perimeter of the egg, like you would with an avocado.</p> <blockquote class="tiktok-embed" style="max-width: 605px; min-width: 325px;" cite="https://www.tiktok.com/@andrealanev/video/7166718280185417006" data-video-id="7166718280185417006"> <section><a title="@andrealanev" href="https://www.tiktok.com/@andrealanev?refer=embed" target="_blank" rel="noopener">@andrealanev</a></p> <p>I’m just now figuring this out after almost 30 years on this spinning rock?</p> <p><a title="♬ original sound - Andrea VanDerwerker" href="https://www.tiktok.com/music/original-sound-7166718301282994990?refer=embed" target="_blank" rel="noopener">♬ original sound - Andrea VanDerwerker</a></section> </blockquote> <p>With the knife, she pulls the egg along the cutting board and the egg yolk just pops right out with no messy residue left on the inside of the egg-whites.</p> <p>"Hey, if you guys all knew about cutting hard boiled eggs like this, and you didn't tell me, we're gonna have some serious beef," she joked as she shared the tip.</p> <p>The simple and very effective technique has left viewers stunned.</p> <p>"$22,000 for culinary school and THEY DIDN'T TEACH ME THIS," read one of the many comments.</p> <p>Make sure you try this throughout the holiday season and let us know if it really works!</p> <p><em>Image: TikTok</em></p>

Food & Wine

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Bacon and egg tarts

<p>Ready to eat in half an hour, this delicious recipe for bacon and egg tarts is the perfect with morning or afternoon tea will become a family favourite!</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 8</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>8 rashers bacon</li> <li>4 eggs</li> <li>20g butter</li> <li>1 onion, finely chopped</li> <li>½ cup cream</li> <li>Salt and pepper</li> <li>2 sheets puff pastry</li> <li>100g mozzarella cheese, cubed</li> </ul> <p><em>To serve</em></p> <ul> <li>Tomato relish</li> <li>Rocket salad</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Pre-heat oven to 210°C.</li> <li>Trim the bacon of rind and cut each rasher into two pieces.</li> <li>Melt butter in a small pan and sauté the onion over a medium heat for three minutes. Remove and cool.</li> <li>Break the eggs into a small bowl and add the cream. Using a fork to gently blend together but do not beat. Season with salt and pepper.</li> <li>Cut each sheet of puff pastry into four equal squares and place into greased muffin pans.</li> <li>Arrange the two pieces of bacon in each pastry case, place a few squares of mozzarella into pastry case. Pour the egg mixture slowly into each pastry case.</li> <li>Bake the tarts in the pre-heated oven and bake for 12 - 15 minutes until pastry is puffed and golden. Allow to cool for five minutes in the tin prior to removing tarts.</li> <li>Serve hot with tomato relish and fresh garden salad leaves.</li> </ol> <p><em>Image: Getty</em></p>

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Being in a couple can leave women with less savings – here’s how to make nest eggs more equal

<p>Growing <a href="https://www.oecd-ilibrary.org/employment/oecd-employment-outlook-2015_empl_outlook-2015-en">job insecurity</a>, <a href="https://news.sky.com/story/signs-of-worst-year-for-stock-market-investors-in-a-decade-after-wall-street-slips-into-bear-market-and-bitcoin-crashes-12633745">financial market volatility</a> and <a href="https://www.theguardian.com/business/2022/may/18/uk-pensioners-cost-of-living-crisis">rising prices</a> have created an extremely uncertain environment for UK savers. The country’s welfare provisions are <a href="https://www.oecd.org/unitedkingdom/PAG2017-GBR.pdf">among the lowest</a> of all OECD countries and a growing number of pensioners are finding it difficult to gain <a href="https://www.theguardian.com/society/2022/mar/17/number-of-pensioners-in-relative-poverty-in-uk-up-200000-in-a-year">financial security</a> in later life. Even well-known <a href="https://metro.co.uk/2022/03/20/money-saving-expert-martin-lewis-runs-out-of-advice-on-cost-of-living-crisis-16309470/">money-saving experts</a> have run out of ideas to help those struggling with their finances.</p> <p>In such tough times, people planning for old age must be even more canny about their money to ensure there is enough for a comfortable retirement. Pension planning typically starts with a long-term savings goal to ensure an adequate income during retirement. Then savers usually make regular contributions to suitable investment products in line with this goal over the course of their working lives.</p> <p>Our recent research shows, however, that there are differences in the way people decide on and work towards those goals. We believe these differences may contribute to a wealth gap between men and women in the UK, with more women in danger of being left financially vulnerable than men.</p> <p>The commitment you make when you set a goal essentially motivates you to achieve that goal, according to certain <a href="https://www.sciencedirect.com/science/article/pii/S0022053113000033?casa_token=0_ot9tQqosQAAAAA:Br_9n9OaTKs25D1plcAHmBefoy5suGqafNYG3Ab0FZXhlLd4sLnumW6JHa80ArKHx5zfDGNT">behavioural science</a> theories. In other words, people with ambitious savings goals can be expected to end up with more money in their retirement accounts, compared with those with modest savings goals.</p> <p>Less ambitious savers may not strive to put away more than planned because they believe they will fail. Based on our <a href="https://onlinelibrary.wiley.com/doi/abs/10.1111/kykl.12294">recent research</a> into long-term savings goals, we believe such differences in attitudes may contribute to the <a href="https://www.prospectmagazine.co.uk/other/gender-wealth-gap-women-investing">£15 billion wealth gap</a> between men and women.</p> <h2>Growing gender wealth gap</h2> <p>Our study <a href="https://onlinelibrary.wiley.com/doi/abs/10.1111/kykl.12294">explores long-term savings goals</a> among 1,760 clients at a well-established UK investment firm, combined with insights from 56 interviews with another group of UK-based men and women savers. It uncovers a third possible explanation for a rising gender wealth gap in the UK, besides income differentials (based on the <a href="https://www.aeaweb.org/articles?id=10.1257%2Fjel.20160995&amp;source=post_page---------------------------">gender pay gap</a>, the <a href="https://www.aeaweb.org/articles?id=10.1257/app.20180010">child penalty</a>, <a href="https://www.journals.uchicago.edu/doi/full/10.1086/511799?casa_token=icrT0aW2dYUAAAAA%3A7k6cPuNg15qaB6ICZbBe7OO8tffw6404qf-kN-1e5lIVWjNyTlC2MOUD7We4CMNUOVWz8krjIQ">the motherhood penalty</a>) and investment differentials that generally show men earning higher financial returns because they tend to <a href="https://onlinelibrary.wiley.com/doi/full/10.1111/j.1465-7295.2008.00201.x?casa_token=Bf3MjE7ar9UAAAAA%3A3lEvIUQjvDM4OaPUTW5tnUkbMAnn8-EZtknAR9Mx98_BNwNttlxF6i7jEYYCGHxr_3b9BLM_UxCr">take more risk</a>. </p> <p>This third reason, our analysis suggests, is that gender norms influence attitudes towards saving. This tends to negatively affect women in couples most of all.</p> <p>We found that men and women who are married or cohabiting tend to strongly diverge when it comes to their chosen savings goals, compared with those who live on their own. More specifically, married or co-habiting men are more likely to be in charge of long-term saving for the household and they typically choose more ambitious personal savings goals.</p> <p>Those higher savings goals were not affected by expected levels of income and so could not be attributed to a gender pay gap. Similarly, we also controlled for varying attitudes toward risk-taking in investment portfolios.</p> <h2>The role of gender norms</h2> <p>So why do men and women in couples save so differently? Our research shows that these differences are linked to the traditional gender roles often assigned to particular members of households. When women are in charge of caring and domestic work such as childcare, grocery shopping and short-term budgeting, there is a tendency to focus on short-term financial security. Perhaps in anticipation of adverse events affecting their daily budget management, these women tend to choose modest savings goals and accessible financial products such as <a href="https://www.gov.uk/individual-savings-accounts">individual savings accounts</a> (ISAs).</p> <p>On the other hand, we found that men in couples tend to choose more ambitious goals and use investment products that are designed for longer-term savings habits and have the potential for <a href="https://www.vanguardinvestor.co.uk/articles/latest-thoughts/retirement/sipp-or-isa-how-do-you-decide#:%7E:text=SIPP%20or%20ISA%3A%20how%20your%20hypothetical%20savings%20might%20grow">better returns</a>. For example, <a href="https://www.moneyhelper.org.uk/en/pensions-and-retirement/pensions-basics/self-invested-personal-pensions?source=mas">self-invested personal pensions</a> provide more options and control over what you can invest in and when, compared with a standard personal pension or an ISA. </p> <p>Men are also more often assigned to the role of managing long-term investing tasks, according to our research. This encourages a focus on long-term wealth growth and reinforces their willingness to set challenging goals. These findings are intensified within couples with a more “traditional” division of roles - that is, when the man is the breadwinner.</p> <p>For single people, however, men and women perform both the short- and long-term financial tasks and we found no gender differences in savings goals among this type of study participant. This absence of any gender-based effect among the people in our study who are not part of a couple shows a clear need to move beyond simply accepting that all men and women <a href="https://onlinelibrary.wiley.com/doi/full/10.1111/j.1465-7295.2009.00251.x?casa_token=DjyY7QO3AbYAAAAA%3Alqjh1kacbeO6WWPm8a778_QyzCAEYEQ4L5DISL4yRPjIMBh_Vne1e1UkFSyXeIlWpKbDBS9wMJ_V">think differently</a> about saving and investing when discussing retirement planning and financial risk-taking. </p> <p>Exploring the context in which people make financial decisions is much more important. Highlighting when goals are unambitious compared to people with similar wealth and incomes, for example, could reduce the effect of gender norms on financial decisions. </p> <p>In particular, it should be emphasised that, by leaving their male partner to accumulate money for the household, women may increase their financial dependency. In that context, late divorce or separation could have a dramatic effect on financial security for those <a href="https://www.theguardian.com/lifeandstyle/2017/mar/19/divorce-women-risk-poverty-children-relationship">without legal protection</a>.</p> <p>Given the continued uncertainty around the economic outlook, addressing the gender wealth gap in this way will help to create a more secure future for all UK savers.</p> <p><em>Image credits: Getty Images</em></p> <p><em>This article originally appeared on <a href="https://theconversation.com/being-in-a-couple-can-leave-women-with-less-savings-heres-how-to-make-nest-eggs-more-equal-186269" target="_blank" rel="noopener">The Conversation</a>. </em></p>

Retirement Income

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The exact amount Aussies need to save for a comfortable retirement

<p dir="ltr">A confronting new financial survey has revealed how much money Australians need to save annually in order to have a comfortable retirement. </p> <p dir="ltr">The survey, conducted by financial planner Merit Planning, concluded that the average Aussie may need to save around $75,000 to $100,000 per year to have enough funds to retire. </p> <p dir="ltr">And while superannuation is a major asset on the path towards retirement, the fund you invest with may not be giving you the full picture of where your money is going.</p> <p dir="ltr">New analysis by Market Forces revealed several major super funds are potentially misleading consumers by “greenwashing”, with eight of the 11 super fund investment options labelled “sustainable” or “socially responsible”, choosing to invest in fossil fuel giants.</p> <p dir="ltr">Both issues have cast light on major problems the average Aussie will face going forward as inflation and cost of living prices continue to surge.</p> <p dir="ltr">Merit Planning’s survey took hundreds of responses from retirees about their retirement experience, showing how big their nest egg will need to be for the years ahead. </p> <p dir="ltr">Almost half of respondents, or 42 per cent, said between $75,000 and $100,000 is needed, while about 20 per cent said the average person needs over $100,000 a year.</p> <p dir="ltr">Only 6 per cent of respondents said the age pension level of around $40,000 per year was enough to retire with.</p> <p dir="ltr">Financial planner Darren Howard said the average couple in Sydney would need to earn about $85,000 per annum combined to retire comfortably given the ongoing cost of living crisis. </p> <p dir="ltr">Craig McDonald, owner of CBM Mortgages, said: “We speak to all our clients about their retirement and their superannuation position and how that will look when they enter into retirement. </p> <p dir="ltr">“We recommend they speak to a financial planner to ensure they are putting those steps in place early.”</p> <p dir="ltr"><em>Image credits: Getty Images</em></p>

Retirement Income

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