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Is white rice bad for me? Can I make it lower GI or healthier?

<div class="theconversation-article-body"> <a href="https://theconversation.com/profiles/emma-beckett-22673">Emma Beckett</a>, <a href="https://theconversation.com/institutions/unsw-sydney-1414">UNSW Sydney</a> Rice is a <a href="http://www.ipni.net/publication/bci.nsf/0/42A2EA40E95CBD1385257BBA006531E9/$FILE/Better%20Crops%20International%202002-3%20p03.pdf">culinary staple</a> in Australia and around the world. It might seem like a given that brown rice is healthier than white and official <a href="https://www.eatforhealth.gov.au/eating-well/healthy-recipes/recipe-modification-tips">public health resources</a> often recommend brown rice instead of white as a “healthy swap”. But <a href="https://pubmed.ncbi.nlm.nih.gov/34441728/">Australians definitely prefer white rice</a> over brown. So, what’s the difference, and what do we need to know when choosing rice? <h2>What makes rice white or brown?</h2> Rice “grains” are technically seeds. A complete, whole rice seed is called a “paddy”, which has <a href="https://www.fao.org/4/t0567e/t0567e07.htm">multiple parts</a>: <ol> <li>the “hull” is the hard outer layer which protects the seed</li> <li>the “bran”, which is a softer protective layer containing the seed coat</li> <li>the “germ” or the embryo, which is the part of the seed that would develop into a new plant if was germinated</li> <li>the “endosperm”, which makes up most of the seed and is essentially the store of nutrients that feeds the developing plant as a seed grows into a plant.</li> </ol> Rice needs to be <a href="https://www.tandfonline.com/doi/pdf/10.1080/87559128509540778">processed</a> for humans to eat it. Along with cleaning and drying, the hard hulls are removed since we can’t digest them. This is how <a href="https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1541-4337.12449">brown rice is made</a>, with the other three parts of the rice remaining intact. This means brown rice is regarded as a “wholegrain”. White rice, however, is a “refined” grain, as it is <a href="https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1541-4337.12449">further polished</a> to remove the bran and germ, leaving just the endosperm. This is a mechanical and not a chemical process. <h2>What’s the difference, nutritionally?</h2> Keeping the bran and the germ means <a href="https://onlinelibrary.wiley.com/doi/abs/10.1002/cche.10322">brown rice has more</a> magnesium, phosphorus, potassium B vitamins (niacin, folate, riboflavin and pyridoxine), iron, zinc and fibre. The germ and the bran also contain more bioactives (compounds in foods that aren’t essential nutrients but have health benefits), like <a href="https://www.mdpi.com/1420-3049/28/2/532#:%7E:text=Brown%20rice%20(BR)%20is%20obtained,and%20phenolic%20compounds%20%5B3%5D.">oryzanols and phenolic compounds</a> which have antioxidant effects. But that doesn’t mean white rice is just empty calories. It <a href="https://www.glnc.org.au/wp-content/uploads/2011/04/GLNC_Rice-factsheet_WEB.pdf">still contains</a> vitamins, minerals and some fibre, and is low in fat and salt, and is naturally gluten-free. White and brown rice actually have <a href="https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1541-4337.12449">similar</a> amounts of calories (or kilojoules) and total carbohydrates. There are studies that show eating more white rice is linked to <a href="https://diabetesjournals.org/care/article/43/11/2625/35820/A-Global-Perspective-on-White-Rice-Consumption-and">a higher risk</a> of type 2 diabetes. But it is difficult to know if this is down to the rice itself, or other related factors such as socioeconomic variables or other dietary patterns. <h2>What about the glycaemic index?</h2> The higher fibre means brown rice has a <a href="https://www.sciencedirect.com/science/article/pii/S0002916523314862">lower glycaemic index</a> (GI), meaning it raises blood sugar levels more slowly. But this is highly variable between different rices within the white and brown categories. The <a href="https://www.betterhealth.vic.gov.au/health/healthyliving/carbohydrates-and-the-glycaemic-index#:%7E:text=The%20glycaemic%20index%20(GI)%20is,simple'%20or%20'complex'.">GI system</a> uses low (less than 55), medium (55–70) and high (above 70) categories. <a href="https://glycemicindex.com/gi-search/?food_name=rice&product_category=&country=&gi=&gi_filter=&serving_size_(g)=&serving_size_(g)_filter=&carbs_per_serve_(g)=&carbs_per_serve_(g)_filter=&gl=&gl_filter=">Brown rices</a> fall into the low and medium categories. <a href="https://glycemicindex.com/gi-search/?food_name=rice&product_category=&country=&gi=&gi_filter=&serving_size_(g)=&serving_size_(g)_filter=&carbs_per_serve_(g)=&carbs_per_serve_(g)_filter=&gl=&gl_filter=">White rices</a> fall in the medium and high. There are specific <a href="https://www.gisymbol.com/low-gi-products/sunrice-doongara-low-gi-white-clever-rice-1kg/">low-GI types available</a> for both white and brown types. You can also lower the GI of rice by <a href="https://pubs.acs.org/doi/abs/10.1021/jf503203r">heating and then cooling it</a>. This process converts some of the “available carbohydrates” into “resistant starch”, which then functions like dietary fibre. <h2>Are there any benefits to white rice?</h2> The <a href="https://www.realsimple.com/brown-rice-vs-white-rice-8417468#:%7E:text=The%20eating%20experience%20between%20these,chewier%20texture%20and%20nuttier%20flavor.">taste and textural qualities</a> of white and brown rices differ. White rice tends to have a softer texture and more mild or neutral flavour. Brown rice has a chewier texture and nuttier flavour. So, while you can technically substitute brown rice into most recipes, the experience will be different. Or other ingredients may need to be added or changed to create the desired texture. Removing more of the outer layers may also reduce the levels of <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10375490/">contaminants</a> such as pesticides. <h2>We don’t just eat rice</h2> Comparing white and brown rice seems like an easy way to boost nutritional value. But just because one food (brown rice) is more nutrient-dense doesn’t make the other food (white rice) “bad”. Ultimately, it’s not often that we eat just rice, so we don’t need the rice we choose to be the perfect one. Rice is typically the staple base of a more complex dish. So, it’s probably more important to think about what we eat with rice. Adding vegetables and lean proteins to rice-based dishes can easily add the micronutrients, bioactives and fibre that white rice is comparatively lacking, and this can likely do more to contribute to diet quality than eating brown rice instead.<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/236767/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/emma-beckett-22673">Emma Beckett</a>, Adjunct Senior Lecturer, Nutrition, Dietetics & Food Innovation - School of Health Sciences, <a href="https://theconversation.com/institutions/unsw-sydney-1414">UNSW Sydney</a> Image credits: Shutterstock 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/is-white-rice-bad-for-me-can-i-make-it-lower-gi-or-healthier-236767">original article</a>. </div>

Food & Wine

The surprising reason commercial planes are painted white

Up until the middle of the last century, airplanes would fly through the sky unpainted as shiny silver tubes. But now, we are so used to seeing plane bodies being painted white, with the exception of the airline’s logo and a splash of colour on the plane’s tail. But this drastic look isn’t just about style and uniformity, as there is a simple reason why plane bodies are left plain. First of all, white paint jobs will show wear and tear a lot quicker on huge commercial planes and while this might not be ideal for a car or house, it's perfect for planes. From takeoff to landing, a plane goes through a lot. While the aircrafts are always deemed safe for flying, it'll likely suffer minor cosmetic damages as it hurtles through the sky at 900 kilometres per hour. Due to the frequent minor chips and scratches a plane has inflicted, using the white paint helps engineers and maintenance teams to spot any of these issues with ease. Another reason that white is uniform in the skies is because white paint is going to fade at a much slower rate than a darker shade. As planes fly above the clouds, they're exposed to a lot of UV rays which speeds up the process of the paint fading. Lastly, it's been found that birds can spot planes against the sky easier when they're painted all-white, as sometimes in rare occasions, birds can pose a safety risk. It wasn’t until 50 years ago that airlines started painting their planes, with Air France being credited for starting the movement in the 1970s. "Since Air France introduced the first 'Euro-white' livery in 1976, the all-white fuselage look has become increasingly standard for the world's airlines," aviation historian Shea Oakley told Travel + Leisure. Image credits: Shutterstock

Travel Tips

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

<div class="theconversation-article-body"><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> 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. So can the virus transfer from infected farm animals to contaminate milk, meat or eggs? How likely is this? And what do we need to think about to minimise our risk when shopping for or preparing food? <h2>How safe is milk?</h2> 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. 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. 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>. 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. 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). Does that mean milk is safe to drink and won’t transmit bird flu? Yes and no. 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. 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. 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>. So we can be confident there is no risk of bird flu transmission via pasteurised milk or milk products. 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. <h2>How about chicken?</h2> 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). 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>. Therefore, the chance of bird flu transmission in chicken meat is remote. Nonetheless, it is timely to remind people to handle chicken meat with caution as many dangerous pathogens, such as Salmonella and Campylobacter, can be found on chicken carcasses. 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. <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. 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. <h2>Are eggs safe?</h2> 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. 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). So viruses could enter eggs and be protected from cleaning procedures designed to remove microbes from the egg surface. Therefore, like the advice about milk and meat, cooking eggs is best. 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. <h2>In a nutshell</h2> 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. 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>. That scenario is much more frightening than any potential spread though food.<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" /> <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> Image credits: Shutterstock 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>. </div>

Food & Wine

Think $5.50 is too much for a flat white? Actually it’s too cheap, and our world-famous cafes are paying the price

<a href="https://theconversation.com/profiles/emma-felton-143029">Emma Felton</a>, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a> Even in a stubborn cost-of-living crisis, it seems there’s one luxury most Australians <a href="https://www.comparethemarket.com.au/news/what-australians-wont-give-up-cost-of-living-crisis-report/">won’t sacrifice</a> – their daily cup of coffee. Coffee sales have largely <a href="https://www.statista.com/statistics/866543/australia-domestic-consumption-of-coffee/">remained stable</a>, even as financial pressures have bitten over the past few years. So too have prices. Though many of us became upset when prices began to creep up last year, they’ve since largely settled in the range between $4.00 and $5.50 for a basic drink. But this could soon have to change. By international standards, Australian coffee prices are low. No one wants to pay more for essentials, least of all right now. But our independent cafes are struggling. By not valuing coffee properly, we risk losing the <a href="https://bizcup.com.au/australian-coffee-culture/">internationally renowned</a> coffee culture we’ve worked so hard to create, and the phenomenal quality of cup we enjoy. <h2>Coffee is relatively cheap in Australia</h2> Our recent survey of Australian capital cities found the average price of a small takeaway flat white at speciality venues is A$4.78. But in <a href="https://pabloandrustys.com.au/blogs/drinkbettercoffee/global-coffee-prices">some international capitals</a>, it’s almost double this, even after adjusting for local <a href="https://www.investopedia.com/updates/purchasing-power-parity-ppp/">purchasing power parity</a>. <iframe id="gaplH" class="tc-infographic-datawrapper" style="border: none;" src="https://datawrapper.dwcdn.net/gaplH/" width="100%" height="400px" frameborder="0"></iframe> In London, a small flat white costs about A$6.96. Singapore, A$8.42. In Athens, as much as A$9.95. <h2>The cafe business is getting harder</h2> Over the past few decades, coffee prices haven’t kept pace with input costs. In the early 2000s, after wages, food costs, utilities and rent, many cafes <a href="https://www.coffeecommune.com.au/blog-why-are-cafes-so-expensive/">earned healthy profit margins</a> as high as 20%. The <a href="https://www.ibisworld.com/au/industry/cafes-coffee-shops/2015/">most recent data from IBISWorld</a> show that while Australian cafe net profits have recovered from a drop in 2020, at 7.6%, they remain much lower than the Australian <a href="https://www.money.com.au/research/australian-business-statistics">average business profit margin of 13.3%</a>. For an independent owner operating a cafe with the <a href="https://www.ibisworld.com/au/industry/cafes-coffee-shops/2015/">average turnover of A$300,000</a>, this would amount to a meagre A$22,800 annual net profit after all the bills are paid. <h2>What goes into a cup?</h2> Just looking at the cost of raw inputs – milk, beans, a cup and a lid – might make the margin seem lucrative. But they don’t paint the whole picture. <figure class="align-center "><img src="https://images.theconversation.com/files/584949/original/file-20240328-24-rlngpk.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/584949/original/file-20240328-24-rlngpk.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=600&fit=crop&dpr=1 600w, https://images.theconversation.com/files/584949/original/file-20240328-24-rlngpk.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=600&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/584949/original/file-20240328-24-rlngpk.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=600&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/584949/original/file-20240328-24-rlngpk.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=754&fit=crop&dpr=1 754w, https://images.theconversation.com/files/584949/original/file-20240328-24-rlngpk.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=754&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/584949/original/file-20240328-24-rlngpk.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=754&fit=crop&dpr=3 2262w" alt="A takeaway coffee cup showing the price inputs, with wages and operation costs making up over 65% of the cost of a coffee" /><figcaption>Chart: The Conversation. <a class="source" href="https://pabloandrustys.com.au/blogs/drinkbettercoffee/whats-in-the-cost-of-coffee">Data: Pablo and Rusty's Coffee Roasters</a>, <a class="license" href="http://creativecommons.org/licenses/by-sa/4.0/">CC BY-SA</a></figcaption></figure> Over the past few years, renting the building, keeping the lights on and paying staff have all become <a href="https://www.reuters.com/business/ground-down-australia-coffee-shops-an-early-inflation-casualty-2023-07-10/">much bigger factors</a> in the equation for coffee shop owners, and many of these pressures aren’t easing. 1. Green coffee price Increasingly <a href="https://www.aa.com.tr/en/environment/brewing-crisis-how-climate-change-is-reshaping-coffee-production/3113886">subject to the effects</a> of climate change, the baseline commodity price of green (unroasted) coffee is <a href="https://perfectdailygrind.com/2024/02/demand-for-robusta-prices-record-high/">going up</a>. Arabica – the higher quality bean you’re most likely drinking at specialty cafes – is a more expensive raw product. Despite levelling off from post-pandemic highs, its price is still trending up. In 2018, it <a href="https://www.statista.com/statistics/675807/average-prices-arabica-and-robusta-coffee-worldwide/">sold</a> for US$2.93 per kilogram, which is projected to increase to US$4.38 dollars in 2025. Robusta coffee is cheaper, and is the type <a href="https://www.lavazza.com.au/en/coffee-secrets/difference-type-arabica-robusta-coffee">typically used to make instant coffee</a>. But serious drought in Vietnam has just pushed the price of robusta to an <a href="https://www.barchart.com/story/news/25094367/coffee-rallies-with-robusta-at-a-record-high-on-shrinking-coffee-output-in-vietnam">all-time high</a>, putting pressure on the cost of coffee more broadly. 2. Milk prices The price of fresh milk has risen by <a href="https://cdn-prod.dairyaustralia.com.au/-/media/project/dairy-australia-sites/national-home/resources/reports/situation-and-outlook/situation-and-outlook-report-march-2024.pdf?rev=b0222df4b01b40d0ae36cf8ac7b01bc0">more than 20%</a> over the past two years, and remains at a peak. This has put sustained cost pressure on the production of our <a href="https://gitnux.org/australian-coffee-consumption-statistics/#:%7E:text=Coffee%20is%20a%20beloved%20beverage,approximately%206%20billion%20cups%20annually.">most popular drink orders</a>: cappuccinos and flat whites. 3. Wages and utilities Over the past year, Australian wages have grown at their <a href="https://ministers.treasury.gov.au/ministers/jim-chalmers-2022/media-releases/real-wages-growth-back">fastest rate</a> since 2009, which is welcome news for cafe staff, but tough on operators in a sector with low margins. Electricity prices remain elevated after significant inflation, but could <a href="https://www.sbs.com.au/news/article/heres-how-much-your-energy-bills-might-go-down-by-and-when/k8g00jheg">begin to fall mid-year</a>. <h2>Specialty vs. commodity coffee: why price expectations create an industry divide</h2> One of the key factors keeping prices low in Australia is consumer expectation. For many people coffee is a fundamental part of everyday life, a marker of livability. Unlike wine or other alcohol, coffee is not considered a luxury or even a treat, where one might expect to pay a little more, or reduce consumption when times are economically tough. We anchor on familiar prices. <iframe id="oDbah" class="tc-infographic-datawrapper" style="border: none;" src="https://datawrapper.dwcdn.net/oDbah/" width="100%" height="400px" frameborder="0"></iframe> Because of this, it really hurts cafe owners to put their prices up. In touch with their customer base almost every day, they’re acutely aware of how much inflation can hurt. But in Australia, a huge proportion of coffee companies are also passionate about creating a world-class product by only using “<a href="https://medium.com/@samandsunrise/why-is-specialty-coffee-so-expensive-6cf298935e4b#:%7E:text=Specialty%20Shops%20Feature%20High%20Grade%20Coffees&text=Their%20coffees%20are%20hand%2Dpicked,even%20on%20the%20same%20tree.">specialty coffee</a>”. Ranked at least 80 on a quality scale, specialty beans cost significant more than commodity grade, but their production offers better working conditions for farmers and encourages more sustainable growing practices. Although not commensurate with the wine industry, there are similarities. Single origin, high quality beans are often sourced from one farm and demand higher prices than commodity grade coffee, where cheaper sourced beans are often combined in a blend. Running a specialty cafe can also mean roasting your own beans, which requires a big investment in expertise and equipment. It’s an obvious example of doing the right thing by your suppliers and customers. But specialty cafes face much higher operating costs, and when they’re next to a commodity-grade competitor, customers are typically unwillingly to pay the difference. <h2>Approach price rises with curiosity, not defensiveness</h2> When cafe owners put up their prices, we often rush to accuse them of selfishness or profiteering. But they’re often just trying to survive. Given the quality of our coffee and its global reputation, it shouldn’t surprise us if we’re soon asked to pay a little bit more for our daily brew. If we are, we should afford the people who create one of our most important “<a href="https://theconversation.com/how-cafes-bars-gyms-barbershops-and-other-third-places-create-our-social-fabric-135530">third spaces</a>” kindness and curiosity as to why. <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/226015/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/emma-felton-143029">Emma Felton</a>, Adjunct Senior Researcher, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a> Image credits: Getty Images 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/think-5-50-is-too-much-for-a-flat-white-actually-its-too-cheap-and-our-world-famous-cafes-are-paying-the-price-226015">original article</a>.

Money & Banking

Hundreds of mourners seek change after Vyleen White funeral

The tragic death of Vyleen White, a beloved grandmother from Queensland, has not only left a family grieving but has also ignited a fervent call for justice and societal change. As her loved ones gather to mourn her passing, they are steadfast in their determination to ensure that her memory is defined not by the senseless violence that took her life but by the love and compassion she embodied. Vyleen White's daughter, Cindy Micallef, eloquently captured the essence of her mother's life during an emotional eulogy at the funeral service on Thursday, saying that that her legacy will endure through the love she shared and the lives she touched. White, a vibrant 70-year-old known for her unwavering kindness, <a href="https://www.oversixty.com.au/health/caring/grandmother-fatally-stabbed-in-front-of-granddaughter" target="_blank" rel="noopener">was tragically stabbed</a> outside a shopping centre in Redbank Plains, sparking outrage and prompting a community-wide outcry against youth crime. Despite the profound grief felt by those who knew her, Micallef expressed a firm resolve to seek justice for her mother. With a steely determination, she declared that her family would not rest until those responsible were held accountable. “We want to move forward and mum’s legacy will live on and we’re not going to let that go,” Micallef said. “We’re going to make sure we get justice for mum and nothing will stop us until that happens.” The impact of White's death reverberated beyond her immediate circle, prompting widespread calls for reform in the Queensland community. Proposals for tougher youth justice measures, including "Vyleen's Law", seek to address the root causes of youth offending and ensure that perpetrators face appropriate consequences for their actions. Additionally, legislative changes aimed at improving transparency in court proceedings and restricting access to weapons underscore a commitment to preventing further violence. Amid the grief and outrage, White's family and friends fondly recalled her vibrant spirit and unwavering love. Whether it was her devotion to her beloved cat, her infectious laughter, or her boundless capacity for compassion, White's presence left an indelible mark on all who knew her. Image: Supplied.

Caring

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

<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> 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. 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. 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. Let’s delve into some common ingredient substitutions and why they work – or need to be tweaked. <iframe id="IitfH" class="tc-infographic-datawrapper" style="border: none;" src="https://datawrapper.dwcdn.net/IitfH/1/" width="100%" height="400px" frameborder="0"></iframe> <h2>Oils versus butter</h2> 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. 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. 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. 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. 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. <h2>Aquafaba or flaxseed versus eggs</h2> 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. 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. 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. 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. <h2>Lemon plus dairy versus buttermilk</h2> 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>. 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. 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. 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. <h2>Honey versus sugar</h2> 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. 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. 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. <h2>Gluten-free versus regular flour</h2> 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. Unfortunately, gluten is also the component that gives a nice, stretchy, squishy quality to bread. 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. <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" /> <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> Image credits: Shutterstock 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>.

Food & Wine

"Move over": Vyleen White's daughter slams Queensland premier

The grieving daughter of Vyleen White, who was <a href="https://www.oversixty.com.au/health/caring/grandmother-fatally-stabbed-in-front-of-granddaughter" target="_blank" rel="noopener">fatally stabbed</a> in a shopping centre car park, has slammed the Queensland premier over his comments claiming her mother's death could not have been prevented. A 16-year-old boy from Bellbird Park has been <a href="https://www.oversixty.com.au/finance/legal/update-on-tragic-stabbing-of-queensland-grandmother" target="_blank" rel="noopener">charged with murder</a>, with four other teenagers charged with the unlawful use of a motor vehicle. Following the tragic incident, White's daughter, Cindy Micallef joined the Queensland African Communities Council (QACC) to call for "peace" and more action against youth violence, following <a href="https://www.dailymail.co.uk/news/article-13059179/Vyleen-White-Ipswich-stabbing-Family-white-grandmother-allegedly-murdered-South-Sudanese-boy-joins-African-community-plead-calm-racial-tensions-flare.html" target="_blank" rel="noopener">reports</a> of abuse and harassment towards the African-Australian community. Micallef said that while her family had been "torn apart from the heart", she did not want the community to react in anger. "Mum's legacy will live on in peace. She was never one to be prejudiced, she always looked for the best in people," she said at a media conference in Redbank Plains. Micallef has also called on Queensland Premier Steven Miles to take stronger action on crime prevention. "He promised to protect the community and make changes," she told the press conference. "There's no substance to what he says. "If this government isn't going to make a change move over, because we're going to get someone in to make the changes we need." This comes after the Queensland premier told reporters "nobody can seriously stand up and say they could have prevented this murder". Miles had reportedly been unaware that the accused teen had been out on bail at the time of the alleged murder. Micallef expressed her concern that the premier is not standing with them, so her and her family have joined the African community in calling for action. "You know what, I was really glad he said it because I'm like, 'You're not the man for the job if you can't reassure people in the community this is the utmost priority'," Micallef said. "We all need to feel safe." She also called for support for the African community. "You don't judge the whole community by a couple of bad apples," she said. This news comes just days after Vyleen White's <a href="https://www.oversixty.com.au/health/caring/tragic-new-details-emerge-as-vyleen-white-s-husband-speaks-out" target="_blank" rel="noopener">husband</a> spoke out on her death. Images: 9News

Family & Pets

Mother of Vyleen White's alleged killer speaks out

The mother of the teenager who allegedly stabbed Vyleen White has spoken out, sending her condolences to White's family. The woman's 16-year-old son has been accused of the <a href="https://oversixty.com.au/health/caring/grandmother-fatally-stabbed-in-front-of-granddaughter" target="_blank" rel="noopener">deadly stabbing</a> of the 70-year-old Queensland grandmother, who was fatally injured at a shopping centre while on an outing with her 6-year-old granddaughter. The mother, who cannot be identified, apologised to the victim's family, along with the greater community for what happened. "I'm sorry to the community because I didn't know that the kids do that," the mother said. She said her son told her "I love you mum" as police put him in handcuffs and led him away. The mother also apologised to White's family, saying, "I feel sorry about that, yeah, because it's so bad." It is believed the teenager was out on bail when he allegedly committed the stabbing, after being charged last year with stealing a car and three counts of armed robbery. Four other teenagers have also faced court in relation to the alleged murder of Ms White, all charged with unlawful use of a motor vehicle. The mother's statement comes after Vyleen's <a href="https://oversixty.com.au/health/caring/tragic-new-details-emerge-as-vyleen-white-s-husband-speaks-out" target="_blank" rel="noopener">husband</a> shared that they were preparing celebrations for their 50th wedding anniversary when his wife was brutally murdered. He told 7News, “I’m dealing with it the best way I can at the moment. When they stabbed her, they stabbed me.” Image credits: 9News

Legal

Tragic new details emerge as Vyleen White's husband speaks out

The tragic incident that occurred at a shopping centre carpark south of Brisbane over the weekend has left the community of Ipswich in shock and mourning as Vyleen White, a beloved grandmother, <a href="https://www.oversixty.com.au/health/caring/grandmother-fatally-stabbed-in-front-of-granddaughter" target="_blank" rel="noopener">lost her life</a> in what appears to be a random attack, leaving behind a devastated family and a grieving husband, Victor White. Mr White revealed tragic new details of the incident when <a href="https://7news.com.au/news/alleged-murder-victims-husband-says-he-should-be-planning-50th-wedding-anniversary-instead-he-is-planning-a-funeral--c-13487061" target="_blank" rel="noopener">speaking to 7News</a> recently, saying that they should in fact be celebrating their 50th wedding anniversary this year. “I’m dealing with it the best way I can at the moment. When they stabbed her, they stabbed me,” Mr White told reporters. Mrs White, aged 70, was shopping at Town Square Redbank Plains accompanied by her six-year-old granddaughter when she was allegedly attacked by a group of teenagers. The motive behind the attack, as stated by detective acting superintendent Heath McQueen, appears to simply have been the theft of her car, a Hyundai Getz. Tragically, Mrs White's injuries proved fatal, despite the efforts of first responders, including a doctor who was alerted by the young witness of the alleged attack. Mr White expressed his disbelief and sorrow over the senseless attack, saying he believes his wife had been stabbed under the arm, into her chest, and that she “couldn’t even lift her arms up” to defend herself because she suffered from arthritis in both of her shoulders. In the aftermath of this tragedy, a <a href="https://www.oversixty.com.au/finance/legal/update-on-tragic-stabbing-of-queensland-grandmother" target="_blank" rel="noopener">16-year-old boy from Bellbird Park has been charged</a> with Mrs White's murder, while four other teenagers face charges related to the theft of her vehicle. Premier Steven Miles visited the White family to offer condolences, though Mr White expressed his frustration with the government's perceived lack of action in addressing such acts of violence. Despite the outpouring of support from the community, Mr White remains in a state of shock, struggling to comprehend the reality of life without his beloved wife. As the investigation continues and the legal process unfolds, the memory of Vyleen White will be cherished by those who knew her, and her tragic passing serves as a stark reminder of the need for greater vigilance and community support in preventing such senseless acts of violence. Images: 7News / Facebook

Caring

“The system is too soft”: Ally Langdon fires up over stabbing death of Vyleen White

Ally Langdon has called for an overhaul of the youth crime system in the wake of the violent death of Queensland grandmother Vyleen White. The A Current Affair host was discussing the death of the 70-year-old, as she became visibly frustrated while talking about the rising rates of youth crime. Langdon hinted at a nationwide issue, citing the recent stabbing death of young doctor Ash Gordon in Melbourne, who was also allegedly murdered by a teenager less than a month ago. “Whatever we’re doing to deal with youth crime, it’s failing,” she said. “The police do everything they can, but the system is too soft on serious crime, and we have lost faith in it and our politicians.” <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-permalink="https://www.instagram.com/reel/C29TB0HvWGj/?utm_source=ig_embed&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/C29TB0HvWGj/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by A Current Affair (@acurrentaffair9)</a> </div> </blockquote> Ms White’s daughter and widowed husband echoed Ally's sentiment thoughts on the program, saying, “Justice has to be done, not for my sake, for the memory of Vyleen.” “People want action and harsher laws for crimes they are committing,” her husband Victor said. “For several years (politicians) have been promising a lot, a lot of rubbish talk to the public out there, and nothing happens." “All you hear is increase of violence, car stealing … This is due to slackness in the law." “The law is weak as water.” Ms White’s daughter, Cindy Micallef said harsher penalties for youth crimes are needed. “Youth crime, I hate to say it, it’s like having a koala, it’s a protected species, there’s no action,” she said. “They do heinous crimes and it’s getting worse, I don’t care what nationality or race. “If we let people get away with this, it’s going to increase.” A 16-year-old boy was <a href="https://oversixty.com.au/finance/legal/update-on-tragic-stabbing-of-queensland-grandmother" target="_blank" rel="noopener">charged</a> with Ms White’s murder on Tuesday morning, and is also facing charges of unlawful use of a motor vehicle and stealing. Vyleen was <a href="https://www.oversixty.com.au/health/caring/grandmother-fatally-stabbed-in-front-of-granddaughter" target="_blank" rel="noopener">fatally stabbed</a> in the chest in Town Square Redbank Plains Shopping Centre’s underground carpark around 6pm on Saturday, while she was shopping with her granddaughter. Image credits: Facebook / A Current Affair

Legal

Retiree threatened with $200,000 fine over home egg business

A Queensland retiree has insisted that he will continue to sell eggs from the chooks in his backyard despite authorities threatening him with a fine up to $200,000. Murray Koina said that when he first received the email about his business he thought it was a scam and ignored it. It wasn't until they pushed for him to stop that he immediately realised things were getting serious. "They said it was a health issue, someone could get poisoned by an egg," Murray told Today show hosts Karl Stefanovic and Sarah Abo. "Well my mother grew eggs from when I was a baby and we've eaten them and given them away and sold them and I don't think anyone's died yet - and I'm 73." Murray added that he could get a licence to avoid the fine and continue his little business, but that costs $630 upfront and then around $450 every year to renew it, so it's just not worth it. "I sell around a dozen cartons a week at $4 a dozen so that wouldn't make sense," he said. "I can't say what I really feel about it, but I'm really, you know, p---ed off." Image: Today

Caring

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

An Australian influencer has been forced to address a "racist" comment she made about her son's lunch. 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. 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. “Do you want to be ‘smelly curried egg boy’?” she asked him. 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. 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. “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. She said sarcastically, “I’m being racist to eggs.” Stevenson then doubled down on the follower’s outrage, following that with a cooking tutorial for “racist eggs”. 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. “She should have apologised and taken it down instead she’s made it worse,” one commenter wrote. The general consensus from the public was that the original racism accusation “was a definite reach”, but she went too far with her explanation. “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. Image credits: Instagram

Food & Wine

Breathtaking winners of the 2023 Black and White Photo Awards

The stunning finalists of the <a href="https://bwphotoawards.com/en/" target="_blank" rel="noopener">2023 Black and White Photo Awards</a> have been revealed, with the talented photographers stripping all the colour out of their work. Having run for several years now, the annual contest was established to "nurture the spirit of monochrome photography". This year, thousands of images were submitted by record-breaking numbers of photographers from 92 countries around the world, with photos submitted under five categories: architecture, street, portrait, fauna and flora, and landscape. "The results have exceeded all our expectations," the judges said of the winners and finalists. Some of the winning photos include an icy sculpture in Antarctica, a full moon over the Canadian rocky mountains, a lightning storm in Italy, volcanic craters in Iceland, and a crowded train in Bangladesh. All image credits: 2023 Black and White Photo Awards

International Travel

How to buy the best eggs

Brown eggs vs. white eggs 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. Free-run vs. free-range eggs <div> 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. 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. Are organic eggs the best eggs? 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. 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. What does it mean when eggs are Omega-3-enriched? 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. In most cases, flaxseed or fish oil has been added to the feed, occasionally lending the eggs a mild fishy flavour and aroma. The best eggs for baking 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. Health matters 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. Image credits: Getty Images 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>. </div>

Food & Wine

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

<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> 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. First, the bad news. Nothing can replace a boiled, poached or fried egg. Now, the good news. Lots of other ingredients can make foods puff and rise, give your meal a rich taste, or hold together ingredients. So try using some of these egg substitutes and save the real eggs for your breakfast. <h2>Why are eggs so popular?</h2> 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. Eggs are also versatile. We use them to make a range of savoury and sweet foods, sauces and drinks, not to mention breakfast. 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. <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. <h2>Eggs are versatile</h2> 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. 1. Eggs are a raising agent 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. 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. 2. Eggs hold together other ingredients Eggs combine ingredients and hold them together during cooking. This gives foods – such as vegetable or meat patties – their structure. 3. Eggs bind other liquids 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. 4. Eggs act as emulsifiers 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. 5. Eggs boost flavour 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. 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. <h2>Aquafaba</h2> 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. 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. 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. On the downside, aquafaba can taste a bit beany. So it is best to use it with stronger flavours to overcome this. 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). You can also freeze aquafaba. <h2>Vinegar and baking soda</h2> 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. 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. <h2>Commercial egg replacements</h2> 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. 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. <h2>Flaxseed meal and chia seeds</h2> 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. The gels can be used in baked goods, however this option isn’t as cheap as the others, and has a slight nutty taste. 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. <h2>Tofu</h2> 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. Tofu is highly nutritious and provides protein, fat, calcium, polyphenols and anti-oxidants. 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. <h2>Mashed fruit</h2> 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. 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.<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" /> <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> Image credits: Getty Images 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>.

Food & Wine

“Yolkidding me”: Perfectly round egg goes viral online

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. 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. "From a follower: This is so random, but I thought I would share this eggcellent find," the post read. "In our egg carton we found a round egg. "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!” <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&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&utm_campaign=loading" target="_blank" rel="noopener">A post shared by JACQUELINE FELGATE (@jacquifelgate)</a> </div> </blockquote> Naturally, Instagram users flocked to the post, with a lot questioning how an egg could ever sell for four figures. "Yolkidding me," one wrote. "Folks buying eggs for $1400? That’s eggtortion. 😩," another said. However, many of the comments sympathised with the chicken who created the perfectly round — and relatively large — incredible egg. “All I could think was that poor chicken 🐔 😬,” one said. “The poor chicken that squeezed that one out 😮,” another added. One even questioned the sphere’s authenticity, commenting, “Is it really an egg 🥚??” 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. “It’s your lucky day get a ticket to the 60 mill tonight.” they said. Only time will tell if Felgate’s fortunate find will bring her prosperity or wind up scrambled, fried or poached. Image credit: Instagram

Food & Wine

Bridgerton’s Adjoa Andoh responds to backlash for “terribly white” coronation comment

A star of the stage and screen, Adjoa Andoh HonFRSL, made waves around the world with her comments on the royal family’s post-coronation balcony appearance. Coverage of King Charles III’s coronation was available around the world from numerous providers, but it was the comments Bridgerton star Adjoa Andoh made during ITV’s extensive coverage in the UK that set the internet ablaze. To kick off their day, the network broadcast a special edition of their Good Morning Britain show, with a programme hosted by Tom Bradby and Julie Etchingham to follow. Their show saw them welcome a whole host of guests - including but not limited to reporters out on The Mall for the day’s festivities. Their coverage was going as planned until they cut to their temporary studio for the royals stepping out onto Buckingham Palace’s balcony. Bradby and Etchingham asked for thoughts from their guests, and it was then that Andoh shared her take, noting that “we have gone from the rich diversity of the Abbey to a terribly white balcony. I am very struck by that. “I am also looking at those younger generations and thinking ‘what are the nuances that they will inhabit when they grow?’” A clip from the show went viral on Twitter soon after it was uploaded, where it was met with mixed - and loud - response. The comment stunned the ITV presenters, and Myleene Klass was seen staring at the actor as she spoke. The clip was later shared on Twitter, where it received a mixed response. Some people criticised Andoh for her words, while others applauded her for speaking out. Dozens raced to submit complaints to OFCOM, claiming that Andoh’s take had stemmed from racist ideals, while others rose to her defence, thanking her for speaking out. As author and activist Dr Shola Mos-Shogbamimu wrote, Andoh “told no lies in factual observation of ‘terribly White’ (literal & symbolic) Buckingham palace balcony at #Coronation in contrast to tokenism of race diversity at Westminster Abbey & got branded ‘racist’”. Meanwhile, conservative commentator Darren Grimes demanded to know “why is it ok to dismiss a white family for being white?” They were only two of such comments flooding social media, and were the exact kind Andoh addressed in her next public appearance, when she joined Paddy O’Connnell on BBC Radio 4. “I think I upset a few people yesterday,” she noted. “I was talking about the day and how marvellous it was, and then looking at the balcony at the end and suddenly going ‘oh, it’s so white!’ because the day had been so mixed, and I didn’t mean to upset anybody.” However, it wasn’t quite enough to stem the tide of feedback, while users all across Twitter taking sides, and sharing their opinion on the latest round of comment. “There's an old saying: "Think before you speak". Andoh thought about it and said it anyway,” one said. “Spare us the crocodile tears. You knew exactly what you meant.” “She said the right thing they didn’t want to hear instead of the white thing they did want to hear,” another wrote. “The firm had an extraordinary opportunity to show progress and inclusion, not to mention the perfect ambassadors for the Commonwealth - and they ran them out of town.” Images: Getty

Aussies want their parents to spend their nest egg

New research has found that most Australians would rather see their parents and grandparents spend their retirement savings than receive an inheritance. In the last 20 years, inheritances in Australia have totaled almost $1.4 trillion, averaging out to about $67 billion a year. The average inheritance is approximately $125,000 and goes to a recipient of about 50 years of age. 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. 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. 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. "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. 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. "Money's for experiences, you'd like to think, not things," she said. "If you've got more than $100,000 in the bank when you die, you've wasted your time and money." Image credits: Getty Images

Retirement Income

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

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. 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. Diana Chan’s Luv-a-Duck Peking Duck breast with egg noodles, five spice sauce and fresh cucumber salad Serves: 2 Prep time: 10 mins Cook time: 10 mins INGREDIENTS: <ul> <li dir="ltr" aria-level="1"> 2 x precooked Luv-A Duck peking duck breasts </li> <li dir="ltr" aria-level="1"> 1 x 400g packet fresh egg noodles (medium thickness) </li> </ul> For the five spice sauce: <ul> <li dir="ltr" aria-level="1"> 1 tbsp cooking oil </li> <li dir="ltr" aria-level="1"> 2 cloves garlic, minced </li> <li dir="ltr" aria-level="1"> 3 shallots, finely diced </li> <li dir="ltr" aria-level="1"> 50g galangal, sliced </li> <li dir="ltr" aria-level="1"> 50g ginger, sliced </li> <li dir="ltr" aria-level="1"> Leftover liquid from the packet </li> <li dir="ltr" aria-level="1"> 1 tbsp five spice powder </li> <li dir="ltr" aria-level="1"> 1 tbsp tapioca starch mixed with 2 tbsp of water </li> </ul> For the cucumber salad: <ul> <li dir="ltr" aria-level="1"> 1 continental cucumber, halved and sliced into 5mm thick chunks </li> <li dir="ltr" aria-level="1"> 30g coriander, roughly chopped </li> <li dir="ltr" aria-level="1"> 1 tbsp black vinegar </li> <li dir="ltr" aria-level="1"> 1 tsp sugar </li> <li dir="ltr" aria-level="1"> 1 tbsp soy sauce </li> </ul> To garnish: <ul> <li dir="ltr" aria-level="1"> Freshly sliced spring onions </li> <li dir="ltr" aria-level="1"> 1 tsp toasted sesame seeds </li> </ul> METHOD: <ol> <li dir="ltr" aria-level="1"> Cook the peking duck breasts according to the packet instructions (microwave or oven) and set aside somewhere warm. </li> <li dir="ltr" aria-level="1"> 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. </li> <li dir="ltr" aria-level="1"> 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. </li> <li dir="ltr" aria-level="1"> While the sauce simmers, reheat the noodles according to the packet instructions. </li> <li dir="ltr" aria-level="1"> To assemble, remove the cooked duck breasts from the packet and slice them into 5mm thickness. </li> <li dir="ltr" aria-level="1"> In a mixing bowl, add in all the ingredients for the cucumber salad and mix to combine. </li> <li dir="ltr" aria-level="1"> 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. </li> </ol> Image credit: Luv-A-Duck

Food & Wine

Stars lead the Met Gala carpet in stunning black and white

Often dubbed the “Super Bowl of fashion”, the annual Met Gala has once again showcased the best that high fashion has to offer. The Met Gala serves as the annual fundraiser for New York’s Metropolitan Museum of Art’s Costume Institute, and gives the whos-who of Hollywood the chance to experiment with their wildest fashion choices. This year, the annual affair celebrated the exhibition “<a href="https://www.vogue.com/article/karl-lagerfeld-a-line-of-beauty-will-be-the-metropolitan-museum-of-arts-spring-2023-costume-institute-exhibition" target="_blank" rel="noopener">Karl Lagerfeld: A Line of Beauty</a>,” which honours the legacy of the late designer who died in February 2019. Lagerfeld helmed fashion houses such as Chanel, Fendi, and his own eponymous line, and raised funds for The Met’s Costume Institute while having an immeasurable impact on the fashion industry. As a result of this year’s theme, the stars largely turned out in various designs of black and white, which was a class colour combination that became Lagerfeld’s signature. Some looks on the star-studded carpet included Lagerfeld’s staples such as Chanel tweed, pearl embellishments, seemingly conflicting texture and endless, endless tulle. Celebrities such as Nicole Kidman, Glenn Close, Hugh Jackman, Pedro Pascal, Naomi Campbell, Jessica Chastain, Salma Hayek, and many many more graced the carpet, posing up a storm and showing off their intricately designed looks. One of the more unusual looks on the carpet came from actor and musician Jared Leto, who ran with his own unique interpretation of the theme and arrived dressed as Karl Lagerfeld’s cat Choupette, which translates to “sweetie” in French. While many of the celebrities in attendance interpreted the theme in their own ways, there is no doubt that the Hollywood A-listers who were lucky enough to be invited know how to make an entrance. All image credits: Getty Images

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