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Cost of living: if you can’t afford as much fresh produce, are canned veggies or frozen fruit just as good?

<div class="theconversation-article-body"> <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"><em>University of South Australia</em></a></em></p> <p>The cost of living crisis is affecting how we spend our money. For many people, this means tightening the budget on the weekly supermarket shop.</p> <p>One victim may be fresh fruit and vegetables. Data from the <a href="https://www.abs.gov.au/media-centre/media-releases/australians-consuming-fewer-vegetables-fruit-and-less-milk#:%7E:text=Paul%20Atyeo%2C%20ABS%20health%20statistics,278%20to%20267%20to%20grams.%E2%80%9D">Australian Bureau of Statistics</a> (ABS) suggests Australians were consuming fewer fruit and vegetables in 2022–23 than the year before.</p> <p>The cost of living is likely compounding a problem that exists already – on the whole, Australians don’t eat enough fruit and vegetables. <a href="https://www.eatforhealth.gov.au/guidelines/australian-guide-healthy-eating">Australian dietary guidelines</a> recommend people aged nine and older should consume <a href="https://www.eatforhealth.gov.au/food-essentials/five-food-groups/fruit">two</a> serves of fruit and <a href="https://www.eatforhealth.gov.au/food-essentials/five-food-groups/vegetables-and-legumes-beans">five</a> serves of vegetables each day for optimal health. But in 2022 the <a href="https://www.abs.gov.au/statistics/health/health-conditions-and-risks/dietary-behaviour/latest-release">ABS reported</a> only 4% of Australians met the recommendations for both fruit and vegetable consumption.</p> <p>Fruit and vegetables are crucial for a healthy, balanced diet, providing a range of <a href="https://theconversation.com/were-told-to-eat-a-rainbow-of-fruit-and-vegetables-heres-what-each-colour-does-in-our-body-191337">vitamins</a> and minerals as well as fibre.</p> <p>If you can’t afford as much fresh produce at the moment, there are other ways to ensure you still get the benefits of these food groups. You might even be able to increase your intake of fruit and vegetables.</p> <h2>Frozen</h2> <p>Fresh produce is often touted as being the most nutritious (think of the old adage “fresh is best”). But this is not necessarily true.</p> <p>Nutrients can decline in transit from the paddock to your kitchen, and while the produce is stored in your fridge. Frozen vegetables may actually be higher in some nutrients such as <a href="https://pubmed.ncbi.nlm.nih.gov/25526594/">vitamin C and E</a> as they are snap frozen very close to the time of harvest. Variations in transport and storage can affect this slightly.</p> <p><a href="https://pubs.acs.org/doi/10.1021/jf504890k">Minerals</a> such as calcium, iron and magnesium stay at similar levels in frozen produce compared to fresh.</p> <p>Another advantage to frozen vegetables and fruit is the potential to reduce food waste, as you can use only what you need at the time.</p> <p>As well as buying frozen fruit and vegetables from the supermarket, you can freeze produce yourself at home if you have an oversupply from the garden, or when produce may be cheaper.</p> <p>A <a href="https://www.growveg.com.au/guides/freezing-vegetables-and-herbs-the-garden-foodie-version/">quick blanching</a> prior to freezing can improve the safety and quality of the produce. This is when food is briefly submerged in boiling water or steamed for a short time.</p> <p>Frozen vegetables won’t be suitable for salads but can be eaten roasted or steamed and used for soups, stews, casseroles, curries, pies and quiches. Frozen fruits can be added to breakfast dishes (with cereal or youghurt) or used in cooking for fruit pies and cakes, for example.</p> <h2>Canned</h2> <p>Canned vegetables and fruit similarly often offer a cheaper alternative to fresh produce. They’re also very convenient to have on hand. The <a href="https://nchfp.uga.edu/how/can#gsc.tab=0">canning process</a> is the preservation technique, so there’s no need to add any additional preservatives, including salt.</p> <p>Due to the cooking process, levels of heat-sensitive nutrients <a href="https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.2825">such as vitamin C</a> will decline a little compared to fresh produce. When you’re using canned vegetables in a hot dish, you can add them later in the cooking process to reduce the amount of nutrient loss.</p> <p>To minimise waste, you can freeze the portion you don’t need.</p> <h2>Fermented</h2> <p><a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723656/">Fermentation</a> has recently come into fashion, but it’s actually one of the oldest food processing and preservation techniques.</p> <p>Fermentation largely retains the vitamins and minerals in fresh vegetables. But fermentation may also enhance the food’s nutritional profile by creating new nutrients and allowing existing ones to be <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9352655/">absorbed more easily</a>.</p> <p>Further, fermented foods contain probiotics, which are beneficial for our <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10051273/">gut microbiome</a>.</p> <h2>5 other tips to get your fresh fix</h2> <p>Although alternatives to fresh such as canned or frozen fruit and vegetables are good substitutes, if you’re looking to get more fresh produce into your diet on a tight budget, here are some things you can do.</p> <p><strong>1. Buy in season</strong></p> <p>Based on supply and demand principles, buying local seasonal vegetables and fruit will always be cheaper than those that are imported out of season from other countries.</p> <p><strong>2. Don’t shun the ugly fruit and vegetables</strong></p> <p>Most supermarkets now sell “ugly” fruit and vegetables, that are not physically perfect in some way. This does not affect the levels of nutrients in them at all, or their taste.</p> <p><strong>3. Reduce waste</strong></p> <p>On average, an Australian household throws out <a href="https://www.ozharvest.org/food-waste-facts/">A$2,000–$2,500</a> worth of food every year. Fruit, vegetables and bagged salad are the <a href="https://www.ozharvest.org/food-waste-facts/">three of the top five foods</a> thrown out in our homes. So properly managing fresh produce could help you save money (and benefit <a href="https://endfoodwaste.com.au/why-end-food-waste/">the environment</a>).</p> <p>To minimise waste, plan your meals and shopping ahead of time. And if you don’t think you’re going to get to eat the fruit and vegetables you have before they go off, freeze them.</p> <p><strong>4. Swap and share</strong></p> <p>There are many websites and apps which offer the opportunity to swap or even pick up free fresh produce if people have more than they need. Some <a href="https://www.charlessturt.sa.gov.au/environment/sustainable-lifestyles/community-fruit-and-vege-swaps">local councils are also encouraging</a> swaps on their websites, so dig around and see what you can find in your local area.</p> <p><strong>5. Gardening</strong></p> <p>Regardless of how small your garden is you can always <a href="https://www.gardeningaustraliamag.com.au/best-vegies-grow-pots/">plant produce in pots</a>. Herbs, rocket, cherry tomatoes, chillies and strawberries all grow well. In the long run, these will offset some of your cost on fresh produce.</p> <p>Plus, when you have put the effort in to grow your own produce, <a href="https://mdpi-res.com/sustainability/sustainability-07-02695/article_deploy/sustainability-07-02695.pdf?version=1425549154">you are less likely to waste it</a>.<!-- 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/229724/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/evangeline-mantzioris-153250"><em>Evangeline Mantzioris</em></a><em>, 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: 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/cost-of-living-if-you-cant-afford-as-much-fresh-produce-are-canned-veggies-or-frozen-fruit-just-as-good-229724">original article</a>.</em></p> </div>

Food & Wine

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15 things chefs always buy frozen

<p><strong>The best frozen foods you'll want on hand </strong></p> <p>The best frozen foods are just as much a godsend for professional chefs as they are for home cooks. Trust me – I’ve been cooking professionally since 2002, I’ve written multiple cookbooks and my freezer is perpetually packed to the gills with more than just ice cream. (Though there is a lot of ice cream.)</p> <p>And here’s a food fact you may not realise: just because a food is frozen doesn’t mean it’s not as good as one that’s fresh. The method for freezing food industrially is far different from how you freeze food at home, so you don’t have to worry about things like freezer burn. Special flash-freezing technology allows fruits and vegetables to be ‘suspended in time’ at peak freshness in mere minutes, or even seconds. This not only preserves flavour and texture but nutrients as well, making some frozen foods healthier than fresh.</p> <p>There are many reasons for chefs to turn to the best frozen foods, both at home and on the job, from saving time and kitchen space to simply sourcing a better product. (No one wants to use inferior ingredients when making their best recipes!) Here are some chef picks for the best frozen foods you’ll want to stock up on.</p> <p><strong>Berries</strong></p> <p>The season for fresh berries is short, which is why frozen berries are such a good buy. Not only are they preserved at the peak of freshness, but they also can be easier to cook with in their frozen state. “I bake with frozen berries because they are so easy to add to batters without getting mushy,” says chef, Megan Moore. “You do need to fold in the berries directly from the freezer or they get wet, but the flavour and sweetness are peak season. They are also consistently sized, so they are really perfect for things like muffins, quick breads or pancakes.”</p> <p>Just be aware that while freezing preserves the flavour of strawberries, raspberries, blackberries and blueberries, it deteriorates their structural integrity. When water freezes into jagged ice crystals, it shreds their delicate cellular structures like tissue paper. So if you’re buying berries to use whole, like for decorating cakes or tarts, it’s best to spring for fresh.</p> <p><strong>Prawns</strong></p> <p>When it comes to buying prawns, frozen almost always beats fresh. Unless you live in a coastal prawning community where you’re able to buy your crustaceans directly from the docks, nearly all the prawns you’ve ever encountered have been individually quick-frozen (IQF) directly on the boat shortly after being caught. Fresh raw prawns quickly degrade in quality as they sit, so by running them through a blast chiller almost immediately, their flavour, texture and freshness are preserved.</p> <p>As for the ‘fresh’ prawns you see on ice at fish counter? They’re more than likely previously frozen prawns that have been fully thawed. In some cases, thawed prawns may be treated with chemicals like sodium tripolyphosphate, which causes them to absorb water so they look plumper and fresher – and so they will weigh more when put on the pricing scale. One word of caution: according to chef, Cynthia Valles, you should always check the ingredients list when buying frozen prawns. The only thing that should be listed there is (of course) ‘prawns’.</p> <p><strong>Fish</strong></p> <p>Just like prawns, much of the fish you’ll find at the seafood counter isn’t as ‘fresh’ as you think. “Many popular seafood picks like scallops, Chilean sea bass, tuna and swordfish are all flash-frozen on the boat, so I always buy them frozen instead of thawed out at the fish counter,” says Moore. “Also, you never want to double-freeze fish, because the texture changes and it becomes gluey. Buying frozen fish means you don’t need to cook it immediately. If you’re not planning to prepare your fish the same day you bring it home from the market, you’re better off buying it frozen.”</p> <p>Another major plus: buying frozen is a good way to support sustainable-fishing practices. Many frozen fish products come from fisheries that follow strict sustainability guidelines to maintain the fish population and reduce the impact on marine ecosystems. Look for frozen fish with certification labels, such as the Marine Stewardship Council (MSC), so you can be sure they were sourced from sustainable fisheries or responsible aquaculture operations.</p> <p><strong>French fries</strong></p> <p>We all know fast-food chains use frozen French fries, but if you peek into most restaurant kitchens, you’ll find many chefs do too! Making French fries from scratch is a lengthy process. First, potatoes need to be cut and soaked in water to remove excess starch. Next, they’re fried (or blanched) for a few minutes in 177-degree oil, which cooks the potatoes through and leaves them pillowy soft.</p> <p>After that, they’re fried once more in oil that’s 177 degrees, which gives them their crispy, golden-brown exterior. Frozen French fries have already been pre-cooked, so when it’s time to eat, all that needs to be done is that quick final fry.</p> <p><strong>Large cuts of beef, pork and lamb</strong></p> <p>Just like bulk buyers, chefs like purchasing large quantities of meat to save money. When it comes to steaks and chops, they call the butcher, but for cheaper, braise-able cuts of meat like pork shoulder or beef brisket, it’s fine to go frozen. In fact, it can even have some benefits beyond longer storage. As the water in meat freezes, it expands, solidifying into ice crystals with jagged edges that break down muscle and connective tissues. This can help tenderise tough cuts of meat that require low and slow cooking if they’re going to stand a chance of being chewable.</p> <p>Plus, of course, you’ll have these ingredients on hand when you need them. “I prefer to buy certain meats frozen versus fresh because I don’t know if I’ll use it before it expires,” says chef, Ciro Coppola. “I’m also not sure how long food has been sitting in the food company warehouse.”</p> <p><strong>Corn</strong></p> <p>Believe it or not, corn is a food that’s quite often better frozen than fresh. That’s because corn loses flavour and nutrients as it sits at room temperature. So depending on whether it’s in season, by the time it’s gone from the farm to the market to your kitchen, fresh corn might pale in comparison to the frozen kind.</p> <p>“I love frozen corn because it’s always sweet and already cleaned,” says Moore. “It’s frozen so quickly, it isn’t starchy. I make pantry dinners like a canned black bean and frozen corn salad with a fresh lime pimentón vinaigrette. Add some fresh elements like a little red onion and chopped red bell pepper, and it tastes like you spent all day cooking! I always make a big batch – it tastes even better the next day, so it’s great for meal prep and make-ahead lunches.”</p> <p><strong>Dumplings</strong></p> <p>Making dumplings from scratch is something many chefs would rather do at work than at home. Not only that, but air-frying a bag of frozen dumplings is a lot faster than takeout! “I use frozen dumplings to make a chicken soup with bok choy, frozen broccoli and ginger,” says Moore.</p> <p>“Dress the bowls with Sriracha, soy sauce and sesame oil. Everyone loves them! It’s faster than takeout and really delicious if you have a cold.” Having these items on hand will also help you when meal planning – and when you forget to figure out your menu for the week.</p> <p><strong>Peas</strong></p> <p>You’ll rarely, if ever, find fresh peas at the supermarket, nor would you want to. These delicate pulses have a short shelf life once picked, so by flash-freezing peas shortly after harvesting, they can make it to market without losing any quality.</p> <p>“Frozen peas are one of the rare things that generally taste better than fresh,” says Moore. “They are so sweet and plump. I love adding them to pastas, stir fries and pot pies. They are also amazing as a simple salad when thawed, tossed with lemon zest, parmesan and olive oil, and served cold.”</p> <p><strong>Filo pastry</strong></p> <p>It’s rare that you’ll find a chef or baker who makes their own paper-thin filo pastry from scratch. “I love filo, and it’s super easy to use,” says Moore. “Thaw it slowly in the refrigerator or on the counter – the thin sheets will crumble if it’s not thawed correctly and will dry out if you don’t keep the pastry covered while not actively working with it."</p> <p>"But as long as your ingredients and tools are ready to go, building a spanakopita from scratch can be done in about 30 minutes. You can use frozen filo to make all sorts of sweet and savoury dishes, and the thin layers of crispy pastry are always impressive.”</p> <p><strong>Puff pastry</strong></p> <p>Any chef can tell you that making puff pastry by hand is a long, laborious process, which is why many of them prefer buying it frozen. But there is an important caveat: it must be made with real butter, not oils or shortenings. Without butter, frozen puff pastry is nearly flavourless, which can lead to disappointing results when using it in recipes. All-butter puff pastry, however, is often better than homemade, since industrial rolling machines ensure every layer of butter is equal and even.</p> <p>“I love it to make hand pies, like barbecue pulled chicken and cheddar with sautéed onions, or a chicken pot pie,” says Moore. “Use a sharp knife or pizza cutter and cut straight down so it rises high and even.”</p> <p><strong>Stock</strong></p> <p>When considering which frozen foods to buy, think of the foods chefs like to freeze themselves. “We keep our stocks and sauces like birria consommé frozen, because they’re time-consuming to make,” says Valles. Making a large amount of stock from scratch can use up every burner in a small restaurant kitchen, so leaning on freezers is key to having excellent stock to cook with later on instead of relying on canned or powdered stocks and broths.</p> <p>And yes, you can buy frozen stock or condensed frozen stock bases that you can constitute. They’re total game-changers.</p> <p><strong>Chicken breasts</strong></p> <p>Chicken is by far the most popular meat in Australia – and one of the most popular frozen foods too. Frozen chicken breasts thaw quickly and cook quickly, so by keeping them stockpiled in your freezer, you’ll always have an answer when someone in your house asks, “What’s for dinner?” And you won’t have to worry about using them up before they go bad in the fridge.</p> <p>“Frozen chicken is the main thing I buy because so many people love it,” says Moore, who says that frozen chicken cooks and tastes just as good as fresh. With no drop in quality, this is one of the best frozen foods to always keep on hand for quick and easy dinners. “For meal prep, thaw chicken breasts, marinate and grill for fast meals that taste good. With basic pantry or freezer items, you can do tacos, salads or even dice it and add to risotto. There are so many different ways to make a meal.”</p> <p><strong>Chicken nuggets</strong></p> <p>As a culinary professional who’s also the mother of two teenage boys, allow me to share a universal truth: all children prefer frozen chicken nuggets to homemade, which is why most restaurants buy them as such. It doesn’t matter how much work you put into making them from scratch or if you use any secret ingredients. This is not what kids (or most adults) want – which is finely ground chicken moulded into nugget shapes, dipped in batter and deep-fried till golden.</p> <p>And even if you do make outstanding chicken nuggets at home, your kids most certainly will not appreciate them … and they’ll probably complain that they’re “not the same” as their favourite. So just do what the chefs do: buy them frozen, save yourself the headache and have a peaceful meal.</p> <p><strong>Spinach</strong></p> <p>If you’ve ever cooked fresh spinach before, you know just how much it shrinks. To end up with one cup of cooked spinach, you’ll need about 10 cups of fresh leaves! So unless you absolutely need to use it raw, like in a salad, it makes a lot more sense to buy spinach that’s already been cooked down so you can use it immediately.</p> <p>Frozen cooked spinach tastes as good as if you’d done it yourself, which is why chefs reach for it over and over again. Plus, even with their restaurants’ big walk-in refrigerators, they still have only so much space for spinach storage.</p> <p><strong>Bread</strong></p> <p>Everyone loves being greeted at a restaurant with warm, freshly baked bread. But here’s an insider secret: most restaurants – even the ones that claim they bake their bread in-house every day – aren’t actually making their bread from scratch.</p> <p>Instead, they get loaves, rolls and breadsticks that have been partially cooked and rapidly frozen for long-term storage. When it’s time to make ‘fresh’ bread, they put it into a hot oven to bake the rest of the way. By going with frozen over fresh, you’ll never end up with a stale slice of bread.</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/15-things-chefs-always-buy-frozen?pages=1" target="_blank" rel="noopener">Reader's Digest</a>. </em></p>

Food & Wine

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Scientists have mimicked an embryo’s heart to unlock the secrets of how blood cells are born

<p>Stem cells are the starting point for all other cells in our bodies. The <a href="https://www.eurostemcell.org/blood-stem-cells-pioneers-stem-cell-research" target="_blank" rel="noopener">first such cells to be found</a> were blood stem cells – as the name suggests, they give rise to different types of blood cells.</p> <p>But there’s much we don’t know about how these cells develop in the first place. In a study published today in <a href="https://doi.org/10.1016/j.celrep.2022.111339" target="_blank" rel="noopener">Cell Reports</a>, we have shown how a lab simulation of an embryo’s beating heart and circulation lead to the development of human blood stem cell precursors.</p> <p>The tiny device mimics embryonic blood flow, allowing us to directly observe human embryonic blood formation under the microscope. These results may help us understand how we can produce life-saving therapies for patients who need new blood stem cells.</p> <h2>Growing life-saving therapies in the lab</h2> <p>To treat aggressive blood cancers such as leukaemia, patients often need extremely high doses of chemotherapy; a <a href="https://www.cancer.nsw.gov.au/myeloma/diagnosis-and-treatment/treatment/types-of-treatment/stem-cell-transplant#:%7E:text=A%20stem%20cell%20transplant%20involves%20killing%20blood%20cells,they%20are%20collected%20beforehand%20and%20kept%20in%20storage." target="_blank" rel="noopener">blood stem cell transplant</a> then regenerates blood after the treatment. These are life-saving therapies but are restricted to patients who have a suitable tissue-matched donor of blood stem cells.</p> <p>A way around this problem would be to grow more blood stem cells in the lab. Unfortunately, past experiments have shown that harvested adult blood stem cells lose their transplantation potential if grown in the lab.</p> <p>The discovery of <a href="https://en.wikipedia.org/wiki/Induced_pluripotent_stem_cell" target="_blank" rel="noopener">induced pluripotent stem cells</a> – stem cells made out of adult cells – in 2006 led to a promising new approach. Induced pluripotent stem cells are made from the patient’s own cells, so there is no problem with tissue rejection, or the ethical issues surrounding the use of IVF embryos.</p> <p>These cell lines are similar to embryonic stem cells, so they have the potential to form any tissue or cell type – hence, they are “pluripotent”. In theory, pluripotent stem cell lines could provide an unlimited supply of cells for blood regeneration because <a href="https://en.wikipedia.org/wiki/Immortalised_cell_line" target="_blank" rel="noopener">they are immortalised</a> – they can grow in the lab indefinitely.</p> <p>But the development of processes to allow us to grow particular types of tissues, organs and cell types – such as blood – has been slow and will take decades to advance. One must mimic the complex process of embryogenesis in the dish!</p> <h2>Engineering an embryonic heart</h2> <p>Current understanding of how embryonic blood stem cells develop is based on animal models. Experiments with anaesthetised zebrafish embryos have shown that blood stem cells arise in the wall of <a href="https://pubmed.ncbi.nlm.nih.gov/20154733/" target="_blank" rel="noopener">the main blood vessel, the aorta</a>, shortly after the first heartbeat. For ethical reasons, it’s obvious this type of study is not possible in human embryos.</p> <p>This is why we wanted to engineer an embryonic heart model in the lab. To achieve this, we used <a href="https://www.elveflow.com/microfluidic-reviews/general-microfluidics/a-general-overview-of-microfluidics/" target="_blank" rel="noopener">microfluidics</a> – an approach that involves manipulating extremely small volumes of liquids.</p> <p>The first step in generating blood stem cells from pluripotent stem cells is to coax the latter to form the site where blood stem cells start growing. This is known as the AGM region (aorta-gonad-mesonephros) of the embryo.</p> <p>Our miniature heart pump and circulation (3 by 3 centimetres) mimics the mechanical environment in which blood stem cells form in the human embryo. The device pumps culture media – liquids used to grow cells – around a microfluidic circuit to copy what the embryo heart does.</p> <h2>A step closer to treatment</h2> <p>Once we got the cells to form the AGM region by stimulating cells on day two of starting our cell culture, we applied what’s known as pulsatile circulatory flow from day 10 to day 26. Blood precursors entered the artificial circulation from blood vessels lining the microfluidic channels.</p> <p>Then, we harvested the circulating cells and grew them in culture, showing that they developed into various blood components – white blood cells, red blood cells, platelets, and others. In-depth analysis of gene expression in single cells showed that circulatory flow generated aortic and blood stem precursor cells found in the AGM of human embryos.</p> <p>This means our study has shown how pulsatile circulatory flow enhances the formation of blood stem cell precursors from pluripotent stem cells. It’s knowledge we can use in the future.</p> <p>The next step in our research is to scale up the production of blood stem cell precursors, and to test their transplant potential in immune-deficient mice that can accept human transplants. We can do this by using large numbers of pluripotent stem cells grown in bioreactors that also mechanically stimulate blood stem cell formation.</p> <p>If we can easily produce blood stem cells from pluripotent stem cell lines, it would provide a plentiful supply of these cells to help treatments of cancer or genetic blood diseases.</p> <p><strong>This article originally appeared on <a href="https://theconversation.com/scientists-have-mimicked-an-embryos-heart-to-unlock-the-secrets-of-how-blood-cells-are-born-190530" target="_blank" rel="noopener">The Conversation</a>.</strong></p> <p><em>Image: UNSW</em></p>

Body

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10 foods you had no idea you could freeze

<p>Who knew the coldest area of your fridge could house more than just microwavable pizza and leftover bolognaise sauce? Here are 10 surprising freezable foods that will result in a whole lot less food being wasted and a whole lot more money being saved!</p> <p><strong>Egg Whites</strong></p> <p>The essential ingredient behind all manner of meringue-based eats can last up to 12 months within the coldest of your kitchen’s confines. Egg experts maintain these will work the best if thawed within the fridge the night before baking. Thanks, eggsperts!</p> <p><span style="color: #444444; font-family: Raleway, sans-serif, Helvetica Neue, Helvetica, Arial;"><span style="background-color: #ffffff;"><strong>Butter</strong></span></span></p> <p>This kitchen staple is a great food to store in the freezer, especially if you don’t think you’ll use it all by the sell-by date. The original packaging should protect it from freezer burn, but store the butter in a freezer bag if you don’t plan on using it in the immediate future. (This will also protect it from smelly foods.)</p> <p><strong>Buttermilk</strong></p> <p>Pancakes’ delicious DNA lasts slightly longer in a refrigerator than it does in your mouth. Solve that by first freezing buttermilk in ice trays, and then place them in some sort of resealable food storage container. The resulting cow cubes will last for up to three months!</p> <p><strong>Bread</strong></p> <p>Carbs do indeed like the cold. Sliced sandwich bread can last over three months within the ol’ ice box while a baguette can maintain for a month, and subsequently be returned to its former Gallic glory via dousing it with a wee bit of water before it hits the oven. Vive la France!</p> <p><strong>Potato chips &amp; pretzels</strong></p> <p>Are you both a snack enthusiast and a fan of buying in bulk? Do the latter and have no worry about the sell-buy date of the former once you pile your Smith’s and Kettle chips into our freezing friend. Not only does the chill double their sell-by date, but the cold actually adds to their crispy content. Just remember to vacuum your couch cushions when you’re done.</p> <p><strong>Avocados</strong></p> <p>These addictive little guacamole makers aren’t cheap. Freeze your financial addiction to “alligator pears” by, well, freezing them. Cut the fruit in half, peel, then quickly place your hors d’oeuvres ornament within the fridge’s bristly basement for best/future results. <a href="https://www.readersdigest.com.au/healthsmart/conditions/osteoarthritis/18-anti-inflammatory-foods-eat-reduce-pain" target="_blank" rel="noopener">Along with avocados, find out the best anti-inflammatory foods to eat to reduce pain.</a></p> <p><strong>Corn on the cob </strong></p> <p>Corn on the cob is a culinary staple for summer barbecues and parties, and if you wish you could chow down year round, you’re in luck. You can stock up on fresh sweet corn just as it’s going out of season and freeze it for up to a year. Seal your corn in freezer bags, with the husks and silk still intact, and store immediately after buying it.</p> <p><strong>Herbs</strong></p> <p>Some gardening enthusiasts dry and store herbs until a recipe calls for them, but this method can diminish the flavour. Freezing herbs like basil, oregano, parsley, thyme, or mint (just to name a few) keeps them in prime condition to be added to a meal. Here’s how to do it, courtesy of TasteofHome.com: Chop herbs finely, place in ice cube trays, cover with water or olive oil and freeze. Once frozen, place in a freezer bag. Take out cubes as needed to add to stews, soups and casseroles. However, frozen herbs will be too limp to use as a garnish.</p> <p><strong>Nuts</strong></p> <p>Freezing nuts helps preserve their natural oils. Store in an air-tight container or wrap well in plastic and put in a freezer bag, and they can stay good for up to eight months.</p> <p><strong>Hard Cheese</strong></p> <p>Although previously frozen cheese is perfectly safe to eat, the texture changes and becomes more crumbly, so only do this if you plan on using the cheese in recipes and not as part of a cheese platter. Wrap block cheese in airtight wrapping or put it in a heavy-duty freezer bag. You can also grate the cheese in one or two cup servings and freeze in a bag. It will last for about six months.</p> <p>This article was originally published on <a href="https://www.readersdigest.com.au/kitchen-tips/10-foods-you-had-no-idea-you-could-freeze?pages=1" target="_blank" rel="noopener">Reader's Digest</a>. </p> <p><em>Image: Getty</em></p>

Food & Wine

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Get Easter ready with this delicious new ‘must try’ from Cadbury

<p dir="ltr">Confectionary giant Cadbury has released a variation of the iconic festive treat - the Creme Egg and it’s apparently found in the freezer section</p> <p dir="ltr">Creme Egg Cakes cost $5 for four individual cakes and after being spotted in Coles, there’s been a lot of excitement.</p> <p dir="ltr">According to the box, shared by TikTok user <a href="https://www.tiktok.com/@deficitincalories">@deficitincalories</a>, the tasty treat is a chocolate flavoured sponge layered with white and yellow fondants and covered in milk chocolate and decorated with milk chocolate drops. </p> <p dir="ltr">“This is the new snack you must try at Coles. It’s in the ice cream freezer section,” the TikTok account said. “At 145 calories, it’s the perfect treat.”</p> <p dir="ltr">While social media users frothed with delight over the new Creme Egg item, some asked why a “cake” was in the freezer.</p> <p dir="ltr">Despite the confusion, many said they had bought some already and loved them.</p> <p dir="ltr">“I have eaten 2 of mine already. Time to buy another few boxes,” one said on Facebook.</p> <p dir="ltr">“Well, there goes my diet,” another wrote.</p> <p dir="ltr">“Looks like I’m going shopping at Coles,” someone else added.</p> <p dir="ltr">A photo shared by British Facebook page Snack News &amp; Reviews last February shows the cakes cut in half, with lines of fondant swirled through, as the classic Creme Egg ‘yolk’ appears to be oozing out.</p> <p><span id="docs-internal-guid-653824ef-7fff-0fca-b2f5-8b09d1e14ddc"></span></p> <p dir="ltr">Earlier this year Cadbury celebrated its 100th birthday in Australia with the brand revealing to news.com.au there are bars coming off its Tasmanian-based conveyor belt we’re unlikely to ever see.</p> <p dir="ltr"><em>Image: TikTok</em></p>

Food & Wine

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66 million-year-old perfectly preserved dinosaur embryo found

<p><em>Images: Courtesy Shoulin Animation &amp; Getty </em></p> <p>Scientists are showing off a perfectly preserved dinosaur embryo fossil that was preparing to hatch from its egg, much like a modern-day chicken.</p> <p>The embryo fossil, nicknamed “Baby Yingliang,” was discovered in Ganzhou, Jiangxi Province in southern China, and is believed to be at least 66 million years old.</p> <p>Researcher Dr. Fion Waisum Ma told the AFP News Agency that this discovery is “the best dinosaur embryo ever found in history.”</p> <p>According to a study, researchers at a Chinese mining company, Yinagliang Group, found the egg fossil more than 20 years ago, but put it in storage with other fossils for 10 years.</p> <p><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7846550/new-project.jpg" alt="" data-udi="umb://media/8b66ef36cdec4b21b7bfdff89ef98730" /></p> <p>When construction began on the company’s natural history museum, the fossil storage was sorted, and museum staff pulled the dinosaur eggs from the collection for closer examination. That’s when they noticed some bones on the broken cross section of one of the eggs.</p> <p>Researchers say the egg belonged to a toothless theropod dinosaur, or oviraptorosaur. Ma and fellow colleagues found Baby Yingliang’s head below its body, with its feet on either side and back curled. This posture is familiar in modern birds but not previously seen in dinosaurs.</p> <p>Researchers believe the animal was on the verge of hatching, but it was likely preserved when it was buried by a sudden mudslide.</p> <p>Oviraptorosaurs, one of the closest relatives to the bird, evolved earlier from small, feathered dinosaurs. This group of dinosaurs was still blossoming and diversifying during the last few million years before an asteroid struck Earth about 66 million years ago, wiping out the dinosaurs.</p> <p>The baby dino measures about 27 centimetres long and is currently on display at the Yinglliang Stone Natural History Museum. Most likely a herbivore, it would have grown to be about three metres long if it lived to adulthood.</p> <p>“We were surprised to see this embryo beautifully preserved inside a dinosaur egg, lying in a bird-like posture. This posture had not been recognized in non-avian dinosaurs before,” Waisum Maof of the University of Birmingham, told CBS News.</p> <p>Despite fossilised dinosaur eggs having been found during the last 100 years, a well-preserved embryo is extremely rare, the researchers said in their study. Paleontologists have found them over the years only six times.</p>

International Travel

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China's startling COVID-19 claim about Australia

<p>Chinese authorities are claiming that the COVID-19 outbreak started overseas instead of in Wuhan, with one state media outlet suggesting it might have arrived via imported frozen food from countries including Australia.</p> <p>A furious article in<span> </span><em>The Global Times</em><span> </span>over the weekend suggested that Western countries had attempted to "shift the narrative from their own shortcomings" by blaming Wuhan for the initial starting point of the virus.</p> <p>“As the mounting sporadic outbreaks in China were found to be related to imported cold-chain products, with other parts of the world, including Europe and the American continent, reportedly discovering signs of the coronavirus earlier than Wuhan, it begs a new hypothesis – did the early outbreak in Wuhan originate from imported frozen food?” the publication wrote.</p> <p>After worldwide outrage over its handling of the initial outbreak, China has pushed theories that the virus started overseas and arrived on frozen food packaging, including chicken wings from Brazil, squid from Russia, shrimp from Ecuador and salmon from Norway.</p> <p>The World Health Organisation has said that there is no evidence of the virus being transmitted this way.</p> <p>“More and more evidence suggests that the frozen seafood or meat products probably spread the virus from countries with the epidemic into our country,” Chinese epidemiologist Wu Zunyou<span> </span><a rel="noopener" href="https://www.nytimes.com/2020/12/06/world/asia/china-covid-origin-falsehoods.html?referringSource=articleShare" target="_blank">said in a recent interview</a><span> </span>posted on government website,<span> </span><em>The New York Times</em><span> </span>reported.</p> <p>The paper said the Wuhan market used to sell “imported cold-chain seafood, such as king crab and arctic shellfish, as well as meat products from Brazil and Germany”.</p> <p>“The city also imported Australian steak, Chilean cherries and Ecuadorean seafood before 2019, according to the information from the website of the city’s commerce bureau,” the<span> </span><em>Global Times</em><span> </span>wrote.</p> <p>“Statements published by the Hubei Provincial Commerce Department show in 2018 and 2019, foreign trade enterprises have imported meat from Canada, Brazil and Spain.”</p> <p>The article says that due to an increase in frozen product imports compared to last year could be to blame for bringing the virus into Wuhan.</p> <p>“The idea never crossed our minds before, but now it seems plausible that the virus may have been imported to Wuhan via imported cold-chain products,” Wuhan University disease researcher Yang Zhanqiu told the<span> </span><em>Global Times</em>.</p>

News

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Baby breaks records after being born at age 27

<p>Molly Gibson may only be one month old, but she could have been born at any point during the last 27 years.</p> <p>Her embryo was frozen in October 1992 and remained frozen until earlier this year in February, when Tina and Ben Gibson of Tennessee adopted her embryo.</p> <p>Tina gave birth to Molly in late October, almost 27 years after her embryo was frozen.</p> <p>Her birth has set a new record, one that was previously held by her older sister Emma, for the longest-frozen embryo known to have resulted in a birth.</p> <p>But the records don’t matter to the Gibsons.</p> <p>“With Emma, we were just so smitten to have a baby,” Tina Gibson said.</p> <p>“With Molly, we’re the same way. It’s just kind of funny - here we go again with another world record.”</p> <p>Tina was assisted by the National Embryo Donation Centre when trying to fall pregnant, a faith-based nonprofit in Knoxville that stores frozen embryos in vitro fertilisation patients have decided not to use.</p> <p>Families are able to adopt those unused embryos, which are then transferred to an adoptive parent’s uterus.</p> <p>Her first-born’s embryo was frozen for 24 years until Tina gave birth to her in November 2017, and according to the centre, held the previous record for the longest-frozen embryo known to have resulted in a birth.</p> <p>Hers was frozen for 24 years.</p> <p>Before the two sisters broke records, not much was known about the viability of older embryos.</p> <p>And when Tina discovered just how old her embryos were, she was concerned the age would lessen her chances of becoming pregnant.</p> <p>But according to Dr Jeffrey Keenan, the centre’s president and medical director, the age has no impact on the outcome.</p> <p>He said in a release both Emma and Molly’s births are proof that embryos shouldn’t be discarded because they’re “old.”</p> <p>“This definitely reflects on the technology used all those years ago and its ability to preserve the embryos for future use under an indefinite time frame,” said Carol Sommerfelt, the centre’s lab director and embryologist, in a release.</p> <p>Approximately 75 per cent of donated embryos survive the thawing and transfer process, and between 25 and 30 per cent of all implants are successful, according to Sommerfelt, who spoke to CNN when Emma was born.</p>

Family & Pets

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COVID hunters investigate frozen food risk

<p>Experts in New Zealand are racing to figure out just how the 100 days of the country being COVID-free could have ended.</p> <p>Virus hunters believe there is a possibility the disease could have been freighted back into the country in frozen food or even remains that had been frozen and left in a storage facility for weeks on end.</p> <p>The concerns have been sparked by the fact that one of the family members apart of the COVID outbreak that left experts wondering, worked in a cold storage facility.</p> <p>New Zealand’s director general of health Dr Ashley Bloomfield said on Wednesday that “environmental testing” is being conducted at the cold storage facility where the person worked.</p> <p>“We do know from studies overseas, that actually, the virus can survive in some refrigerated environments for quite some time,” he said.</p> <p>“We start by looking at all the options and ruling then out, and that’s the position we’re in at the moment.</p> <p>“In general the role of surfaces for transmitting the virus has probably been overemphasised in the past.</p> <p>“There’s much more focus now on transmission in indoor environments, and respiratory droplets and aerosols.”</p> <p>Bloomfield says there is evidence suggesting the virus could have been through food, freight or food packaging.</p> <p>“I know that the virus re-emerging in our community has caused alarm and the unknown is scary. That causes anxiety for many of us.</p> <p>“We are working hard to put together the pieces of the puzzle as to how this family got the virus. We are testing all close and casual contacts.”</p> <p>Wu Zunyou, Chief Epidemiologist of China’s Center for Diseases Prevention and Control, told Chinese state media earlier this year year that the virus can survive on the surface of frozen food for up to three months.</p> <p>However, infectious Diseases physician Professor Peter Collingnon told news.com.au that he was still sceptical COVID-19 had been “imported” into New Zealand through frozen food.</p> <p>“But I have always worried when people talk about elimination, it can be so mild in people in their 30s and 40s that it can just be there bubbling away without you knowing,’’ he said.</p> <p>The cold storage facility where the NZ man worked in Mount Wellington has been shut down for testing and cleaning with 160 staff across all the facilities tested for COVID-19.</p>

Food & Wine

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Frozen food contamination fears as Beijing market outbreak grows

<p><span>The coronavirus outbreak which traced to a food market in the Chinese city of Beijing continues to grow as authorities spark fears of frozen food contamination.</span></p> <p><span>The outbreak, first detected at the Xinfadi wholesale market last week, has infected at least 158 people in China’s biggest resurgence since the initial outbreak was brought under control in March.</span></p> <p><span>The city reported 21 new cases of COVID-19 on Thursday, down from 31 on Wednesday.</span></p> <p><span>City officials are now attempting to trace all possible cases as quickly as they can, with testing and prevention measures being taken.</span></p> <p><span>Fresh meat and seafood in other parts of the country are also being inspected for precautionary reasons.</span></p> <p><span>In the neighbouring Tianjin Municipality, there has been a first local case in months.</span></p> <p><span>The new case was a hotel worker who handled frozen seafood, according to the local health commission.</span></p> <p><span>The infected 22-year-old man had been working in the kitchen of the Conrad Tianjin Hotel since May 30 – washing dishes and occasionally cleaning frozen seafood.</span></p> <p><span>The man had not left Tianjin in the 14 days prior and had not been in contact with a confirmed case.</span></p> <p><span>The case is currently being investigated, as concerns grow of widespread contamination.</span></p> <p><span>One expert told the </span><em>Global Times</em><span> that the man was more likely to have been infected by frozen food, or the ice around it, as, if contaminated, it could survive for weeks.</span></p> <p><span>“The frozen seafood touched by the Tianjin patient could be of the same batch with those shipped to Beijing Xinfadi,” Wuhan University virologist Yang Zhanqiu said.</span></p> <p><span>Yang urged residents not to eat raw food and exercise caution when eating processed frozen food.</span></p> <p><span>The first reported cases of the global pandemic emerged from a Wuhan wildlife wet market in December 2019.</span></p>

Food & Wine

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Shoppers delighted over ALDI’s new $5 low-calorie frozen treat

<p>Aussie shoppers have shared their joy over a new addition to ALDI’s frozen aisle.</p> <p>Aldi’s new release, named Kenny’s Frozen Dessert, is an Australian-made dupe to the famous high-protein, low-calorie ice cream Halo Top.</p> <p>While a 473ml tub of Halo Top retails for $9 at Woolworths, Kenny’s is sold at just $4.99 for a 475ml tub.</p> <blockquote 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);" class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/B67ha4Ph-RJ/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="12"> <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> <p style="margin: 8px 0 0 0; padding: 0 4px;"><a style="color: #000; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" rel="noopener" href="https://www.instagram.com/p/B67ha4Ph-RJ/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">Meet Kenny’s ... the Halo Top dupe. Choc chip cookie dough and salted caramel flavours. Has anyone tried these yet? ⭐️⭐️ #aldiloversau #aldiaustralia</a></p> <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 post shared by <a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px;" rel="noopener" href="https://www.instagram.com/aldiloversau/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank"> Tammy - Aldi Lovers Australia</a> (@aldiloversau) on Jan 4, 2020 at 11:44pm PST</p> </div> </blockquote> <p>The dessert comes in choc chip cookie dough (360 calories) and salted caramel (300 calories) flavours.</p> <p>Shoppers who have tried the treat shared their approval on social media sites.</p> <p>“They taste amazing too - we tried the cookie dough one,” one wrote.</p> <p>“This is good. Like, really good! The ice cream is super creamy, and tastes like ‘real’ ice cream, with a soft and easy to eat texture, ideal for scooping,” another reviewed.</p> <p>“Tried yesterday the salted caramel!!! 10/10,” one commented.</p> <blockquote 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);" class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/B7BHr3KJhVk/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="12"> <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> <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;" rel="noopener" href="https://www.instagram.com/p/B7BHr3KJhVk/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">A post shared by macro hacks &amp; snacks (@macroreview)</a> on Jan 7, 2020 at 3:54am PST</p> </div> </blockquote> <p><em>Photo credit: Instagram @aldiloversau</em></p>

Food & Wine

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Frozen 2 becomes the highest-grossing animated film of all time

<p><em>Frozen 2 </em>has officially been crowned as the highest-grossing animated film in history, topping its predecessor <em>Frozen</em>.</p> <p>The sequel has amassed US$1.325 billion at the global box office in the first full week of January 2020, less than two months after its release. Nearly $450 million of that sum came from the US, while the biggest bounties made <span><a href="https://variety.com/2020/film/box-office/frozen-2-biggest-animated-movie-ever-disney-box-office-1203456758/">overseas</a></span> came from China ($118 million), Japan ($103.8 million), South Korea ($96.2 million) and the UK ($65 million). The earnings surpassed the records set by the original <em>Frozen </em>($1.28 billion) in 2013 and <em>The Incredibles 2 </em>($1.243 billion) in 2018. All three films are from Disney Animation/Pixar.</p> <p>In 2019, Disney became the first studio in the world to gross more than $10 billion at the global box office, thanks to high-performing titles such as <em>Avengers: Endgame</em> ($2.798 billion), <em>The Lion King</em> ($1.656 billion), <em>Captain Marvel</em> ($1.13 billion), <em>Toy Story 4</em> ($1.074 billion) and <em>Aladdin</em> ($1.051 billion). With <em>Frozen 2 </em>crossing the billion dollar mark, the studio is likely to see seven of its movies – including <em>Star Wars: The Rise Of Skywalker </em>– gross <span><a href="https://deadline.com/2019/12/disney-crosses-10-billion-worldwide-box-office-new-all-time-record-1202803824/">over $1 billion in a single calendar year</a></span>.</p>

Movies

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How Frozen II helps children weather risk and accept change

<p>Disney’s <em>Frozen</em> has been a staple in my house since before it won an <a href="https://www.huffpost.com/entry/frozen-oscars_n_4887295">Academy Award for best animated feature in 2014</a>. Before my girls could even talk, they were humming along to the famous “<a href="https://www.youtube.com/watch?v=V-zXT5bIBM0">Do You Want to Build a Snowman</a>?” song.</p> <p><a href="https://www.imdb.com/title/tt2294629/plotsummary"><em>Frozen</em></a> is about a fearless princess named Anna who journeys to find her sister, Elsa, whose icy powers have trapped their kingdom in eternal winter. Anna’s quest to save the kingdom comes to an abrupt halt when she is frozen in a heroic act to save Elsa from being killed by Hans, who wants to take over the kingdom.</p> <p>Now, <em>Frozen II</em> has broken box office records <a href="https://www.hollywoodreporter.com/news/frozen-2-box-office-all-records-broken-1257703">for an animated film global opening</a> — and I’m not surprised. As a mom, I love that Anna and Elsa’s love for one another teaches my daughters to love each other and to take care of one another. And as an early childhood professional, I appreciate how the film <a href="https://www.tor.com/2016/06/23/fairy-tale-subversion-hans-christian-andersens-the-snow-queen/">reinterprets</a> and <a href="https://www.bustle.com/articles/38101-how-is-frozen-different-from-the-snow-queen-by-hans-christian-andersen-theyre-an-icy-world">retells</a> <a href="http://hdl.handle.net/2027/spo.act2080.0047.311">fairy tales</a> and myths to share powerful lessons about coping with change and taking risks.</p> <p style="text-align: center;"><iframe width="440" height="260" src="https://www.youtube.com/embed/eIw-dKqTtY0?wmode=transparent&amp;start=0" frameborder="0" allowfullscreen=""></iframe></p> <p style="text-align: center;"><span class="caption">‘Frozen II’ trailer.</span></p> <h2>Lesson 1: Life is full of change</h2> <p><em>Frozen II</em> begins with Elsa and Anna’s quest to discover the truth about their kingdom’s past, and Elsa’s gradual discovery that her charged and sometimes dangerous magical powers have deep origins. Anna, meanwhile, seeks to hold onto the sisters’ powerful bond while finding her own identity.</p> <p>Olaf the snowman returns in this movie after being brought to life by Elsa in <em>Frozen</em>. No longer trapped in a perpetual ice world, the characters celebrate autumn. Olaf tells Anna about the difficulties he’s having. He observes changes in the season and anticipates change in the family with Anna and Kristoff’s engagement. He worries that “nothing is permanent.”</p> <p>Life is full of change. Children are constantly learning and growing, and are therefore experiencing large amounts of <a href="https://www.early-education.org.uk/sites/default/files/Helping%20children%20cope%20with%20change.pdf">change and transition each day</a>.</p> <p>Change can include simple things like a change in season, or an unfamiliar food served at lunch. But changes like moving schools, parents divorcing or a death in the family can have <a href="https://doi.org/10.1111/jftr.12243">profound effects on children</a>. Some children <a href="https://books.google.ca/books?id=30dIGIyRGf0C&amp;printsec=frontcover&amp;dq=how+children+adjust+to+change&amp;hl=en&amp;sa=X&amp;ved=0ahUKEwi0npXpj4bmAhUCnOAKHYz3AzIQ6AEIMDAB#v=onepage&amp;q&amp;f=false">can adjust</a> easily to changes, but for many children, change is scary.</p> <p>Children who have a <a href="https://www.easternflorida.edu/community-resources/child-development-centers/parent-resource-library/documents/parenting-the-slow-to-warm-temperament.pdf">slow-to-warm-up temperament</a> may struggle with change more than easygoing children. Children who have difficulty with trust may experience change as traumatic. For children <a href="https://raisingchildren.net.au/autism/behaviour/understanding-behaviour/changing-routines-asd">on the autism spectrum</a>, change, especially if it alters their predetermined structure, can be especially difficult.</p> <h2>How to assure children</h2> <p>Through Olaf’s discussion with Anna, he comes to understand that “growing up means adapting, puzzling at your world and your place.”</p> <p>In the face of Olaf’s sadness and unease about the unknown, Anna assures Olaf that it’s important to rely on the certainties: “Yes, the wind blows a little bit colder, and we’re all getting older,” but “some things stay the same.”</p> <p>She reassures him that as things change, there will always be people in your life who will support you.</p> <p><a href="https://link.springer.com/book/10.1007%2F978-1-4614-3661-4">Resilience is important for learning</a>, relationships and being able to handle difficult situations. Coping with change is a part of <a href="https://eric.ed.gov/?id=ED386327">building resilience</a> and an essential skill for future success.</p> <p>You can help children adapt to change by talking about it. Have discussions about what’s changing and why. If the change is unexpected, share with them only what you know about the change. It’s OK to tell children: “I don’t know.”</p> <p>Have <a href="https://doi.org/10.1080/02739615.2012.657040">routines</a> and consider transitions. When children know what comes first, then next and can predict some of what will happen, they are learning to think through situations and solve problems. Both these skills are important when managing the emotions that come with change.</p> <p>Accept <a href="https://doi.org/10.1080/07481187.2012.718037">children’s grief</a> through change, especially during significant situations like the death of a loved one or a divorce. It’s important to listen to their feelings and respond to their questions and worries.</p> <p>Give them choices and let them be a part of the change — this allows them to feel like they have control. With control comes acceptance. For example, if you’re moving to a new home, let your child help pick out the paint colours.</p> <h2>Lesson 2: Taking risks</h2> <p>Elsa and Anna’s comfort zone was their kingdom, Arendelle. As they embark on their journey into the enchanted forest to discover their family’s history, Olaf reminds us <a href="https://www.penguinrandomhouse.com/books/203434/the-uses-of-enchantment-by-bruno-bettelheim/">that the enchanted forest</a> — where we step outside of our comfort zones while looking to trusted guides or companions — is a place of transformation.</p> <p>It’s important to take risks throughout life, but the uncertainty of taking risks can be scary. There is a feeling of unease associated with not knowing the outcome, as well as fear of potential failure.</p> <p>Elsa depicts this fear in her musical response to the enchanted forests’ calling for her. She sings:</p> <blockquote> <p>“I can hear you, but I won’t … There’s a thousand reasons I should go about my day and ignore your whispers, which I wish would go away.”</p> </blockquote> <p>Elsa takes a leap of faith, plunges into the unknown and finally embarks on an adventure to discover hidden truths. She finds a place where she can be herself, without fear of harming anything with her powers.</p> <p>Anna, meanwhile, becomes queen of Arendelle, a place where she no longer lives in her sister’s shadow — where she can shine.</p> <h2>How to support children’s risk taking</h2> <p>It’s important to allow children to participate in <a href="https://www.mdpi.com/1660-4601/12/6/6423/htm">risky play</a>. Risky play teaches children to regulate <a href="https://eric.ed.gov/?id=EJ985542">fear and anger</a>. They learn to manage and overcome obstacles.</p> <p>Sometimes the outcome of risk-taking in both childhood and adulthood is failure. <a href="https://thriveglobal.com/stories/why-it-s-important-to-let-your-kid-fail/">Failure</a>, as difficult as it is, is an important part of life and necessary for children to learn for future success. We should help our children to see failure as a stepping stone to discovering who they are.</p> <p>The forest howls and it’s scary. But with love and friendship, and having the courage to step into the unknown, in time princesses become queens, dangerous powers can become gifts — and snowmen can cope with autumn.<!-- 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: http://theconversation.com/republishing-guidelines --></p> <p><em>Written by <span>Elena Merenda, Assistant Program Head of Early Childhood Studies, University of Guelph-Humber</span>. Republished with permission of </em><a rel="noopener" href="https://theconversation.com/frozen-ii-helps-children-weather-risk-and-accept-change-127845" target="_blank"><em>The Conversation</em></a><em>. </em></p>

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China's failed gene edited baby experiment proves we're not ready for human embryo modification

<p>More than a year ago, the world was shocked by Chinese biophysicist He Jiankui’s attempt to use CRISPR technology to modify human embryos and make them resistant to HIV, which led to the birth of twins Lulu and Nana.</p> <p>Now, crucial details have been revealed in a recent <a href="https://www.technologyreview.com/s/614764/chinas-crispr-babies-read-exclusive-excerpts-he-jiankui-paper/">release of excerpts</a> from the study, which have triggered a series of concerns about how Lulu and Nana’s genome was modified.</p> <p><strong>How CRISPR works</strong></p> <p>CRISPR is a technique that allows scientists to make precise edits to any DNA by altering its sequence.</p> <p>When using CRISPR, you may be trying to “knock out” a gene by rendering it inactive, or trying to achieve specific modifications, such as introducing or removing a desired piece of DNA.</p> <p>Gene editing with the CRISPR system relies on an association of two molecules. One is a protein, called Cas9, that is responsible for “cutting” the DNA. The other molecule is a short RNA (ribonucleic acid) molecule which works as a “guide” that brings Cas9 to the position where it is supposed to cut.</p> <p>The system also needs help from the cells being edited. DNA damage is frequent, so cells regularly have to repair the DNA lesions. The associated repair mechanisms are what introduce the deletions, insertions or modifications when performing gene editing.</p> <p><strong>How the genomes of Lulu and Nana were modified</strong></p> <p>He Jiankui and his colleagues were targeting a gene called CCR5, which is necessary for the HIV virus to enter into white blood cells (<a href="https://www.medicalnewstoday.com/articles/320987.php">lymphocytes</a>) and infect our body.</p> <p>One variant of CCR5, called CCR5 Δ32, is missing a particular string of 32 “letters” of DNA code. This variant naturally occurs in the human population, and results in a high level of resistance to the most common type of HIV virus.</p> <p>The team wanted to recreate this mutation using CRISPR on human embryos, in a bid to render them resistant to HIV infection. But this did not go as planned, and there are several ways they may have failed.</p> <p>First, despite claiming in the abstract of their unpublished article that they reproduced the human CCR5 mutation, in reality the team tried to modify CCR5 <em>close</em> to the Δ32 mutation.</p> <p>As a result, they generated different mutations, of which the effects are unknown. It may or may not confer HIV resistance, and may or may not have other consequences.</p> <p>Worryingly, they did not test any of this, and went ahead with implanting the embryos. This is unjustifiable.</p> <p><strong>The mosaic effect</strong></p> <p>A second source of errors could have been that the editing was not perfectly efficient. This means that not all cells in the embryos were necessarily edited.</p> <p>When an organism has a mixture of edited and unedited cells, it is called a “mosaic”. While the available data are still limited, it seems that both Lulu and Nana are mosaic.</p> <p>This makes it even less likely that the gene-edited babies would be resistant to HIV infection. The risk of mosaicism should have been another reason not to implant the embryos.</p> <p>Moreover, editing can have unintended impacts elsewhere in the genome.</p> <p>When designing a CRISPR experiment, you choose the “guide” RNA so that its sequence is unique to the gene you are targeting. However, “off-target” cuts can still happen elsewhere in the genome, at places that have a similar sequence.</p> <p>He Jiankui and his team tested cells from the edited embryos, and reported only one off-target modification. However, that testing required sampling the cells, which were therefore no longer part of the embryos - which continued developing.</p> <p>Thus, the remaining cells in the embryos had not been tested, and may have had different off-target modifications.</p> <p>This is not the team’s fault, as there will always be limitations in detecting off-target and mosaicism, and we can only get a partial picture.</p> <p>However, that partial picture should have made them pause.</p> <p><strong>A bad idea to begin</strong></p> <p>Above, we have described several risks associated with the modifications made on the embryos, which could be passed on to future generations.</p> <p>Embryo editing is only ethically justifiable in cases where the benefits clearly outweigh the risks.</p> <p>Technical issues aside, the researchers did not even address an unmet medical need.</p> <p>While the twins’ father was HIV-positive, there is already a well-established way to prevent an HIV-positive father from infecting embryos. This “<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4779710/">sperm washing</a>” method was actually used by the team.</p> <p>The only benefit of the attempted gene modification, if proven, would have been a reduced risk of HIV infection for the twins later in life.</p> <p>But there are safer existing ways to control the risk of infection, such as condoms and mandatory testing of blood donations.</p> <p><strong>Implications for gene editing as a field</strong></p> <p>Gene editing has endless applications. It can be used to <a href="https://www.nature.com/articles/d41586-019-02770-7">make plants such as the Cavendish banana more resistant to devastating diseases</a>. It can play an important role in the adaptation to climate change.</p> <p>In health, we are already seeing <a href="https://www.npr.org/sections/health-shots/2019/11/19/780510277/gene-edited-supercells-make-progress-in-fight-against-sickle-cell-disease">promising results</a> with the editing of somatic cells (that is, non-heritable modifications of the patient’s own cells) in beta thalassemia and sickle cell disease.</p> <p>However, we are just not ready for human embryo editing. Our techniques are not mature enough, and no case has been made for a widespread need that other techniques, such as preimplantation genetic testing, could not address.</p> <p>There is also much work still needed on governance. There have been individual calls for a moratorium on embryo editing, and expert panels from the <a href="https://www.nature.com/articles/d41586-019-00942-z">World Health Organisation</a> to <a href="https://en.unesco.org/news/unesco-panel-experts-calls-ban-editing-human-dna-avoid-unethical-tampering-hereditary-traits">UNESCO</a>.</p> <p>Yet, no consensus has emerged.</p> <p>It is important these discussions move <a href="https://www.nature.com/articles/d41586-019-03525-0">in unison</a> to a second phase, where other stakeholders, such as patient groups, are more broadly consulted (and informed). Engagement with the public is also crucial.</p> <p><em>Correction: this article originally described RNA (ribonucleic acid) as a protein, rather than a molecule.<!-- 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; text-shadow: none !important;" src="https://counter.theconversation.com/content/128454/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: http://theconversation.com/republishing-guidelines --></em></p> <p><em><a href="https://theconversation.com/profiles/dimitri-perrin-392467">Dimitri Perrin</a>, Senior Lecturer, <a href="http://theconversation.com/institutions/queensland-university-of-technology-847">Queensland University of Technology</a> and <a href="https://theconversation.com/profiles/gaetan-burgio-202386">Gaetan Burgio</a>, Geneticist and Group Leader, The John Curtin School of Medical Research, <a href="http://theconversation.com/institutions/australian-national-university-877">Australian National University</a></em></p> <p><em>This article is republished from <a href="http://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/chinas-failed-gene-edited-baby-experiment-proves-were-not-ready-for-human-embryo-modification-128454">original article</a>.</em></p>

Technology

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Recall on Powerfoods frozen meals after salmonella outbreak

<p>Fifteen Australians have contracted salmonella poisoning that has been linked to a line of frozen microwave meals.</p> <p>Health authorities say that CORE Ingredients are recalling several of their Powerfoods frozen meals following the outbreak.</p> <p>Food Standards Australia and New Zealand has said that the products are available in IGAs in NSW, ACT, VIC and NT as well as at independent retailers in NSW, ACT, QLD, VIC, SA, NT and WA. The brand is also in Coles nationally and may cause illness if consumed.</p> <p>South Australia Health has confirmed three of the cases, with two confirmed by authorities in the ACT.</p> <p>South Australia Health’s Dr Fay Jenkins explained that there are 15 cases nationally of Salmonella Weltevedreden in people who have consumed the products.</p> <p>“We are urging anyone with these meals in their freezers to throw them away or return them to where they bought them,” Dr Jenkins said to<span> </span><em><a rel="noopener" href="https://www.news.com.au/lifestyle/food/food-warnings/urgent-recall-on-powerfoods-frozen-meals-after-outbreak/news-story/da415edb7b4992df4452b9cbc3e3af7d" target="_blank">news.com.au</a></em>.</p> <p>“While this particular type of salmonella is unusual, any kind of salmonella poses serious health risks and symptoms of infection can begin anywhere between six and 72 hours after exposure and last for three to seven days.”</p> <p>Food products in the recalled section are 150g and 310g of:</p> <ul> <li>Going Nuts</li> <li>Deep South Chilli</li> <li>Muay Thai Meatballs</li> <li>Holy meatballs</li> <li>Naked Chicken</li> <li>Seismic Chicken</li> <li>Old School and Smokey Mountain Meatballs</li> </ul> <p>Dr Jenkins said that people need to be aware of the symptoms of salmonella.</p> <p>“More severe symptoms may occur in young children, older people, pregnant women and people who are immunocompromised and may lead to hospitalisation,” she said.</p> <p>“Anyone who develops these symptoms and is concerned should see their doctor and get tested for salmonella.”</p> <p>The products impacted include those with best before date markings from 26/08/2020 to 4/10/2020.</p>

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Frozen was our most important feminist film: Why the sequel won’t have the same impact

<p>“Elsa, the past is not what it seems.” The opening line from the latest Frozen II trailer invites us to revisit not only the original world of the film but to re-think its meaning.</p> <p>Of course, this is a well-worn technique with most sequels – a deeper dive into the mythology, sometimes deepening the experience (The Empire Strikes Back), sometimes complicating it to catastrophic effect (The Phantom Menace).</p> <p>However, it’s also an important time to reflect on what the original Frozen meant to our world, a very different time in 2013, and to make a bold claim: I think that Frozen is perhaps the most important feminist film ever made.</p> <p>It is still the most successful animated musical of all time, having made <a href="https://www.boxofficemojo.com/alltime/world/">over $1.2 billion</a> in the cinema alone, not including the merchandising that permeates children’s bedrooms all over the world.</p> <p>To set the scene, in 2013 Obama was still president and Harvey Weinstein still respected, if not awed, as a film producer. No #metoo, little significant dialogue in the screen world on gender equality (although Geena Davis was making increasing impact with her <a href="https://www.facebook.com/GDIGM/">Institute on Gender in Media</a>, founded back in 2004), and even less on racial diversity and gender fluidity.</p> <p>Frozen, a Disney animation about two princess sisters, one with the power to manipulate ice and snow, had been in development for decades, based on the Hans Christian Andersen Snow Queen story. Elsa was the villain. The film that audiences finally saw was somewhat of a happy accident: when one of the directors heard Let It Go for the first time (the now-forever-torch-song-of-self-acceptance), it inspired her to completely re-think the story and reshape it around sisterly love.</p> <p>The overriding messages of the film are almost embarrassingly simple: suppressing your authentic self is hugely damaging; fear is negative; love is positive. But here’s the meta-level kicker: it’s a fairytale (and a Disney one, at that) that tells us that princesses-in-jeopardy do not need a male to save them, thank you very much.</p> <p><strong>The Nevermind of this screen generation?</strong></p> <p>The take-home is clear: Women no longer need to be defined by their relationships to men. Here even romantic love is presented as problematic for the female characters, instead of a solution (opposite to the tradition of female love being the complication to the male hero’s journey). When Anna rejects her “true” love Kristoff to sacrifice herself for her sister, it is a deliberately symbolic meta-gesture, that had a far bigger impact than the filmmakers could have genuinely expected.</p> <p>It’s important to note here, that the problem (women always presented as objects-to-be-saved – especially princesses) was largely one created by Disney, although they should be given kudos for also being the one to eventually smash the trope. But it is also absurd that in 2013 the idea that women could have agency (and stories) independent of men should have been so culturally significant.</p> <p>Still, the fact that a Disney blockbuster overturned this trope was key. The huge commercial success of Frozen proved that these stories make money, influencing the mainstream to generate similar tales. Just look at the current output of Marvel and DC. The idea of women not defined by men has become a given, part of the intellectual fabric of an entire generation of girls and boys, something a challenging indie or art-house film could never hope or expect to achieve.</p> <p>And Frozen did something even more rare, it closed the door on those old damsel-in-distress characterisations, perhaps forever, in the same way that Dances with Wolves forever closed the door on the representation of American Indians as one-dimensional savages (noble or otherwise).</p> <p>In fact, I think Frozen has become the Nevermind of this screen generation; just as the seminal Nirvana album instantly dated all rock that come before it, Frozen magically made all previous fairy tales hopelessly old-fashioned.</p> <p><strong>A different world</strong></p> <p>So what for Frozen II (which will open in <a href="https://www.disney.com.au/movies">Australian cinemas</a> on November 28)? It’s arriving in a very different world from its predecessor. Story-wise, from the “autumnal” feel to the trailer, it’s clear that the film is going to be the second of four movies/seasons (no points for that one), and the “past is not what it seems” theme, combined with lots of Elsa in the sea does indicate (but I hope it doesn’t go there) that her dead parents might somehow be brought back to life.</p> <p>But will it have the same cultural impact? Absolutely not. And nor should it. Frozen was a lightening-rod moment in the zeitgeist, but to try to make it to strike twice would be disastrous, both creatively and financially. I am keen to see what happens to Elsa and Anna, but would worry if the film attempts to up the thematic stakes to extend the cultural conversation.</p> <p>Don’t get me wrong, I would love Disney and other studios to make films that better represented our ethnically, sexually and gender diverse populations (intersectional feminism, anyone?), but I think that might just be too much pressure on one narrative, even with all of Elsa’s magical powers.</p> <p><em>Written by Darren Paul Fisher. Republished with permission of </em><a href="https://theconversation.com/frozen-was-our-most-important-feminist-film-but-the-sequel-wont-have-the-same-impact-118915"><em>The Conversation</em></a><em>. </em></p>

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Banana & mango frozen yoghurt pops

<p>With summer right around the corner, these banana and mango frozen yoghurt pops are the perfect midday treat for when it’s blazing hot outside. The refreshing snack is not only satisfying, but it’s also delicious and easy to make. Try it out for yourself!</p> <p><strong>Makes:</strong> 8</p> <p><strong>Prep:</strong> 15 mins + overnight freezing </p> <p><strong>Ingredients:</strong></p> <ul> <li>4 large bananas (Cavendish)</li> <li>1½ cups thick Greek yoghurt</li> <li>2 large mangoes, peeled, fruit chopped</li> <li>1 tablespoon honey</li> <li>200g white chocolate, melted</li> <li>2 tablespoons hundreds and thousands</li> </ul> <p><strong>Method: </strong></p> <ol> <li>Peel and roughly chop bananas. Place into a snap lock bag. Freeze for 4 hours or overnight.</li> <li>Place frozen bananas into food processor. Process until finely chopped. Add the mango, yoghurt and honey. Process until smooth.</li> <li>Divide the mixture between 8 plastic cups, insert a paddle pop stick into each. Cover and freeze overnight.</li> <li>Remove the yoghurt pops from the cups. Drizzle with white chocolate and sprinkle with hundreds and thousands. Serve.</li> </ol> <p><strong>Tips:</strong></p> <ul> <li>When fresh mangoes are not available, replace with 1 cup frozen Australian mango or 250g fresh or frozen strawberries or raspberries, pureed.</li> <li>Once frozen, wrap the pops either in or out of the cups tightly with plastic wrap to prevent freezer burn. They will keep up to 4 weeks in the freezer.</li> </ul> <p><em>Recipe and image courtesy of <span><a href="https://australianbananas.com.au/">Australian Bananas</a></span>.</em></p>

Food & Wine

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Urgent recall: Another frozen food removed from supermarket freezers

<p>Another frozen produce product has been recalled today, following concerns it could be contaminated by the potentially deadly bacterial infection listeria.</p> <p>Metcash has recalled all Black &amp; Gold Mixed Vegetables 1kg from IGA, Campbells and Independent Grocers in Victoria, New South Wales and Tasmania, according to the New South Wales Food Authority.</p> <p>Shoppers who purchased the frozen produce have been urged to not consume the product and to return it in store for a full refund.</p> <p style="text-align: center;"><img style="width: 0px; height:0px;" src="/nothing.jpg" alt="" data-udi="umb://media/719c894a7b2245f3a361e5e6605fe346" /><img style="width: 340px; height:453px;" src="https://oversixtydev.blob.core.windows.net/media/7820026/1.jpg?width=340&amp;height=453" alt="" data-udi="umb://media/719c894a7b2245f3a361e5e6605fe346" /></p> <p>This recall follows a string of frozen vegetables being removed from supermarket freezers due to a listeria outbreak in Europe, which made dozens sick and killed nine people.</p> <p>Those who are at the highest risk of listeria include pregnant women and their unborn babies, elderly people and those with low immune systems, however, anyone with health concerns should seek medical advice.</p> <p><strong>Recalled products from July:</strong></p> <p>Woolworths — Essentials snap frozen mixed veg 1kg: Carrots, peas, corn, green beans &amp; potatoes — National distribution Best Before 19 MAR 2020 through to 24 APR 2020</p> <p>Woolworths — Bell Farms Steam Veggie Carrot Corn and Broccoli 3pk 450g — National distribution, all stock</p> <p>IGA — Black &amp; Gold Corn Kernels 500g — National distribution Best Before all dates</p> <p>IGA — Black &amp; Gold Mixed Vegetables 1kg: Carrots, peas, beans &amp; corn — National distribution Best Before all dates</p> <p>ALDI — Market Fare Peas, Carrots and Super Sweet Corn 1kg — National distribution</p> <p>ALDI — Market Fare Corn Kernels 1kg QLD, VIC, WA and select NSW stores Product of Hungary (only)</p> <p>ALDI — Market Fare Mixed Vegetables 1kg QLD, NSW, ACT, WA Packed in Belgium from Imported and Belgian Ingredients (only)</p> <p>ALDI — Market Fare Quick Steam Carrot Broccoli and Cauliflower 450g — National distribution</p> <p>ALDI — Market Fare Quick Steam Carrot Corn and Broccoli 450g — National distribution</p> <p>ALDI: Only products with country of origin of Belgium, United Kingdom or Hungary, all other countries not affected.</p> <p><em>Source: Food Standards Australia New Zealand</em></p> <p>Do you have any of these frozen products in your freezer?</p>

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