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New study examines the psychological effects of "splitting the bill"

<div class="theconversation-article-body"> <p>When an outing calls for upfront payment, such as admission to the cinema, a play or a theme park, the question of who covers it can shape the tone before the fun even begins.</p> <p>Navigating payment with others – whether colleagues, close friends or new acquaintances – can be <a href="https://doi.org/10.1037/xge0001689">tricky</a> and interrupt the social dynamic that makes shared experiences so valuable.</p> <p>Our new <a href="https://doi.org/10.1002/mar.70011">research</a>, published in Psychology and Marketing, suggests the way you approach splitting upfront costs could have some surprising impacts.</p> <p>In some cases, despite the dent in your bank account, covering the full cost of an experience for yourself and someone else could actually make you happier.</p> <p>But this won’t always be the case. And it likely comes down to the different norms and expectations we have for different kinds of relationships.</p> <h2>The experience economy</h2> <p>When times are tough financially, <a href="https://doi.org/10.1093/jcr/ucv007">psychology suggests</a> people would prefer to spend their money on material goods rather than experiences.</p> <p>Yet despite <a href="https://www.abs.gov.au/statistics/economy/price-indexes-and-inflation/selected-living-cost-indexes-australia/latest-release">ongoing cost-of-living pressures</a>, there’s evidence to suggest many Australians are <a href="https://www.mediaweek.com.au/mediahub-aussies-prioritise-experiences-over-material-possessions/">prioritising experiences</a>.</p> <figure class="align-right "><figcaption></figcaption></figure> <p>Experiences are <a href="https://hbr.org/1998/07/welcome-to-the-experience-economy">not just services</a>, but rather about creating memorable events. Compared with material goods, experiences are consistently linked to <a href="https://doi.org/10.1093/jcr/ucaa047">improved happiness</a>.</p> <p>A big part of the benefit we derive from such experiences hinges on the fact that we <a href="https://doi.org/10.1037/a0030953">share them with other people</a>. Putting money towards experiences lets us spend time with other people and relate to them in ways just buying “stuff” often can’t match.</p> <p>So much so, that factors like <a href="https://doi.org/10.1002/mar.70011">who we go with</a>, the <a href="https://doi.org/10.1093/jcr/ucx054">quality of conversations</a> an experience leads to, or the <a href="https://doi.org/10.1177/00222437211002818">clarity</a> we have about the other person’s interests can have as much of an effect on happiness as the experience content itself.</p> <p>In shared experiences, where money is unavoidable, how does “who pays” affect their well-being benefits? This is the question we posed in our <a href="https://doi.org/10.1002/mar.70011">latest research</a>, coauthored with Belinda Barton and Natalina Zlatevska.</p> <h2>Going to the movies</h2> <p>We conducted three experiments with 2,640 people and presented them with a common scenario: they would be going to the cinema with either their best friend or a casual acquaintance.</p> <p>We told half of the participants they would split the cost (that is, pay only for their own admission). The other half were told they would cover the whole cost for both themselves and the other person. We then asked them how happy they would be with this purchase.</p> <p>Across the three studies, when participants were with their best friend, they reported they would be happier paying the full amount than they would be splitting the cost. In contrast, when participants were with an acquaintance, we found that how the cost was split had no effect on happiness.</p> <h2>The ‘close friends’ effect</h2> <p>With closer friends, unlike acquaintances and strangers, we often have a different set of norms and expectations – especially surrounding reciprocity.</p> <p>Interactions with close friends usually follow “<a href="https://psycnet.apa.org/record/2012-32735-012">communal norms</a>”. This is where people help each other based on care and need, without expecting something in return.</p> <p>On the other hand, interactions with strangers and acquaintances are more likely to follow “<a href="https://doi.org/10.1177/0146167293196003">exchange norms</a>”, which prioritise balance and direct repayment.</p> <p>In line with this, we found when participants were with their best friends, their expectations of repayment were lower than with acquaintances when they paid for them. Where participants had higher expectations of repayment, they noted they would be less happy.</p> <h2>Other possibilities</h2> <p>We also tested other ideas, such as whether who pays would affect how smooth the conversation felt or whether it created awkwardness in the dynamic.</p> <p>We also examined whether the payment felt like an investment in the relationship, or whether it made the other person think more positively of the participant.</p> <p>We found that none of these really changed depending on who paid and how close the two people were, so they didn’t seem to explain why paying for a close friend felt better.</p> <p>Instead, norms around reciprocity in different types of relationships can make paying feel more transactional than a kind gesture. This, in turn, affects how happy it makes us feel.</p> <h2>So, should I spend all my money on my friends?</h2> <p>While our research suggests paying for others can make you happier, we don’t recommend budgeting your life savings for this cause.</p> <p>We limited our experiments to inexpensive experiences (that is, the cinema). So, it’s unlikely paying for your friend’s 2026 Europe trip will bring you ultimate happiness.</p> <p>Also, if your friend already owes you money, you might expect them to pay you back sooner, and footing the bill again could start to wear thin on your happiness.<!-- 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/261557/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em>By <a href="https://theconversation.com/profiles/aimee-e-smith-2436183">Aimee E. Smith</a>, Postdoctoral Research Fellow in the Net Zero Observatory, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a></em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/time-to-ditch-splitting-the-bill-shouting-a-close-friend-could-actually-make-you-happier-261557">original article</a>.</em></p> <p><em>Image: Shutterstock</em></p> </div>

Food & Wine

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"I felt terrible": Robert Irwin owns up to dine and dash

<p>In what might be Australia’s most wholesome crime story of the year, wildlife warrior and all-round national treasure Robert Irwin has admitted to accidentally pulling off a classic dine and dash – and then publicly atoning like he just robbed a bank.</p> <p>The 21-year-old TV star and son of the late Steve Irwin took to Instagram with a red-faced confession after realising he had legged it from The Jetty Pavilion in Coffs Harbour without paying for his takeaway salad. Yes, a salad. Value: $26. Crime: Priceless.</p> <p>“I went in there, and there was a lot of people who, you know, saw me and said g’day, and wanted to have a photo,” Irwin explained, recalling the moment the selfie storm struck. “But it turned into a bit of a frenzy.”</p> <p>Caught up in the chaos of admirers and admirers-of-koalas, Irwin left with his Harvest Bowl in hand – but no transaction complete. “I just did the old dine and dash and didn’t even realise. I felt terrible,” he said, as every Australian over the age of five forgave him instantly.</p> <p>Ever the gentleman, Irwin reached out to the venue the next morning offering to settle up. But instead of sending him an invoice or calling the salad police, the owners had a different idea: “Just leave us a good review.”</p> <p>“I said, ‘I’ll do you one better!’” Irwin beamed, urging his eight million Instagram followers to support the cafe – effectively turning his accidental felony into a full-blown marketing campaign.</p> <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/reel/DLvztD7Bmrd/?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/DLvztD7Bmrd/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by Robert Irwin (@robertirwinphotography)</a></p> </div> </blockquote> <p>Jetty Pavilion owners Kyle Miller and Ben Hemsworth were quick to assure the public they weren’t mad, just mildly starstruck and wildly grateful.</p> <p>“I was expecting just to see ‘Jetty Pavilion has a great salad’ on a Google review,” Hemsworth told <em>Today</em> on Monday. “Then I got a message from my daughter saying, ‘Oh my god, I saw the video!’ And my phone just lit up.”</p> <p>Miller cheekily pointed the finger at the restaurant’s staff for the oversight: “Some of the girls got a little starstruck and forgot to accept a payment… It’s not very common for us to get a world celebrity in the door, so we can’t blame the girls for that one. I guess he’s a good-lookin’ fella.”</p> <p>As for the Harvest Bowl at the centre of the scandal? It now has more media coverage than most federal budgets.</p> <p>So rest easy, Australia; Robert Irwin isn’t starting a life of crime. He’s just out there, unintentionally boosting small businesses and reminding us all that even our most beloved public figures are capable of a very polite whoopsie.</p> <p><em>Images: Instagram</em></p>

Food & Wine

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The Project has been axed – but someone forgot to change the passwords

<p>Move over, NSW Police social media team – there’s a new sheriff in town, and they’re armed with memes, mischief and exactly zero supervision.</p> <p>Despite <em>The Project</em> being officially axed by Network Ten last Friday, the show’s Instagram account has come alive with the kind of unhinged humour usually reserved for group chats and late-night impulse tweets. And the results? Glorious chaos.</p> <p>“The bosses really should have changed the password from Password1,” read the first sign that something was afoot – or at least, afootloose.</p> <p>What followed was a gleeful digital coup. “Well, well, well, look who is in charge now… It’s me! The social media hero (that’s what I call myself),” the mystery admin announced. “So, one question: what should I do with these accounts?”</p> <p>So far, the self-appointed “social media hero” has shared six rogue posts that are funnier than half the comedy on TV right now – and that’s not just our opinion. Former co-host Lisa Wilkinson chimed in with, “I am SO HERE FOR THIS!!” while Rove McManus, part-owner of the show’s production company, added, “I just assumed the news stopped when we did.” Mood.</p> <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/DLhO6vEzFDv/?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/p/DLhO6vEzFDv/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by The Project (@theprojecttv)</a></p> </div> </blockquote> <p>Other ex-<em>Project</em> personalities Gorgi Coghlan and Georgia Love offered moral support in the form of popcorn and laughing emojis, which in 2025 might as well be legal tender.</p> <p>But the rogue admin isn’t just here for the nostalgia. They’ve been keeping up with current events – kind of. One post featured a video of a woman being taken out by wild winds during this week’s “bomb cyclone” in NSW.</p> <p>“We have been off air for less than a week, and a woman has been knocked over by a fridge box?” read the caption. “You just can’t make this stuff up.”</p> <p>Honestly? This person deserves their own spin-off show. Or at the very least, a raise – assuming they’re still employed.</p> <p>No word yet from Ten HQ, but we suspect someone in middle management is frantically Googling “how to revoke Instagram access”.</p> <p>Until then, we live, laugh and like.</p> <p><em>Images: Instagram</em></p>

TV

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What is aflatoxin, the toxic chemical behind Coles’ peanut butter recall?

<div class="theconversation-article-body"> <p>Coles <a href="https://www.foodstandards.gov.au/food-recalls/recall-alert/coles-supermarkets-peanut-butter-smooth-1kg-and-peanut-butter-crunchy-1kg">is recalling</a> two of its homebrand peanut butter products, over concerns they have been contaminated with aflatoxin, a toxic chemical linked to liver cancer.</p> <p>The supermarket chain <a href="https://www.coles.com.au/help/safety/product-recalls/coles-smooth-and-coles-crunchy-peanut-butter-1kg">has issued the recall notice</a> for Coles Smooth Peanut Butter 1kg and Coles Crunchy Peanut Butter 1kg, with the best before date of February 5 2027. They were sold in supermarkets and online nationally between May 1 and June 30 this year.</p> <blockquote class="twitter-tweet"> <p dir="ltr" lang="en">⚠️ Food recall notice⚠️<br />Coles Supermarkets are conducting a recall on Coles Smooth and Coles Crunchy Peanut Butter 1kg with all best before dates 5/2/27. The recall is due to Biotoxin (aflatoxin) contamination. The product has been available at Coles Supermarkets and online. <a href="https://t.co/7eunBttfD3">pic.twitter.com/7eunBttfD3</a></p> <p>— Queensland Health (@qldhealth) <a href="https://twitter.com/qldhealth/status/1939606370791325892?ref_src=twsrc%5Etfw">June 30, 2025</a></p></blockquote> <p>Aflatoxin can cause injury or illness if eaten, according to Australia’s <a href="https://www.foodstandards.gov.au/food-recalls/recall-alert/coles-supermarkets-peanut-butter-smooth-1kg-and-peanut-butter-crunchy-1kg">food safety authority</a>.</p> <p>But what is aflatoxin? How does it get into food? And what is the risk if you eat it?</p> <h2>What is aflatoxin? Where does it occur?</h2> <p>Aflatoxins are a toxic chemical (a mycotoxin) produced by fungi. The mould-like fungi that produce aflatoxins belong to a large group called <em><a href="https://www.adelaide.edu.au/mycology/fungal-descriptions-and-antifungal-susceptibility/hyphomycetes-conidial-moulds/aspergillus#aspergillus-flavus-complex">Aspergillus</a></em>.</p> <p>These fungi are found in all environments, for example in soils, compost, building surfaces and on crops and other plants, and can cause infections or poisoning <a href="https://www.foodstandards.gov.au/sites/default/files/2023-11/Peanut%20pistachio%20and%20aflatoxins.pdf">in humans and animals</a>.</p> <p><em>Aspergillus flavus</em> and <em>Aspergillus parasiticus</em>, which produce aflatoxins, thrive mainly in agricultural crops but also in soils, rotting food and compost. The fungi emerge as spores and form networks of microscopic filaments that can grow on products such as grains and nuts.</p> <p>As these fungi grow they release a range of chemicals, including aflatoxins, that <a href="https://www.who.int/news-room/fact-sheets/detail/mycotoxins">can lead to contamination</a> of produce before and after harvest, or after processing.</p> <p>Aflatoxins are some of the <a href="https://www.who.int/news-room/fact-sheets/detail/mycotoxins">most poisonous types</a> of mycotoxin.</p> <p>Different kinds of aflatoxins <a href="https://www.fda.gov/food/natural-toxins-food/mycotoxins">usually affect</a> contaminated food (aflatoxins B1, B2, G1), crops (G2) and milk (M1).</p> <h2>Which foods are most risky?</h2> <p>Crops produced and stored in warm, humid or moist tropical locations are most at risk, as toxin-producing moulds <a href="https://www.fda.gov/food/natural-toxins-food/mycotoxins">thrive in these conditions</a>.</p> <p>High-risk foods include peanuts, corn and tree nuts (such as brazil, walnut and pistachio nuts). The toxin-producing fungi <a href="https://www.who.int/news-room/fact-sheets/detail/mycotoxins">can also grow</a> on wheat, rice, <a href="https://www.britannica.com/plant/sorghum-grain">sorghum</a> and spice crops such as turmeric, chilli, ginger and coriander.</p> <p>If animals graze on contaminated crops, their milk and meat can also become contaminated.</p> <p>Internationally, the Joint Food and Agriculture Administration and World Health Organization is responsible for setting guidelines and monitoring standards for mycotoxins via its <a href="https://www.who.int/groups/joint-fao-who-expert-committee-on-food-additives-(jecfa)/about">expert committee on food additives</a>.</p> <p>In Australia, aflatoxin food contamination <a href="https://www.foodstandards.gov.au/sites/default/files/2023-11/Peanut%20pistachio%20and%20aflatoxins.pdf">is not common</a>. In the past decade, there have only been <a href="https://www.sbs.com.au/language/urdu/en/article/australian-supermarkets-revealed-to-be-selling-dangerous-or-banned-foods/r8z2f4pvf">a handful of recalls</a>.</p> <h2>Why are aflatoxins dangerous?</h2> <p>Aflatoxins can damage your liver and cause cancer.</p> <p>Eating <a href="https://www.who.int/news-room/fact-sheets/detail/mycotoxins">a lot of contaminated foods</a> over a short period of time can lead to <a href="https://www.ncbi.nlm.nih.gov/books/NBK557781/">aflatoxicosis</a>, acute poisoning that immediately damages the liver. Symptoms can include nausea, vomiting, abdominal pain and convulsions, and may be life-threating.</p> <p>Over <a href="https://www.fda.gov/food/natural-toxins-food/mycotoxins">a long period</a>, smaller amounts of contaminated foods can lead to liver cancer, birth defects, kidney disease and immune system dysfunction.</p> <p>There is <a href="https://www.ncbi.nlm.nih.gov/books/NBK557781/">no specific treatment</a> for alfatoxins. Management after acute or long-term exposure focuses on addressing symptoms and monitoring liver health.</p> <h2>How can I stay safe?</h2> <p>There is <a href="https://www.fda.gov/food/natural-toxins-food/mycotoxins">not much individuals can do</a> to control the presence of aflatoxin and other mycotoxins in foods, as contamination occurs during agriculture and processing.</p> <p>You should store nuts and nut products in a way that stops mould growing. Use well-sealed containers kept in dry and cool conditions.</p> <p>Freezing and cooking may <a href="https://www.mdpi.com/1422-0067/22/24/13322">kill the fungi</a>, but the toxin can survive extreme temperatures.</p> <p>Unfortunately, it is difficult to see the fungi with the naked eye. However <a href="https://www.who.int/news-room/fact-sheets/detail/mycotoxins">you should avoid</a> visibly mouldy foods and throw away nuts and grains that are shrivelled or discoloured.</p> <h2>What should I do if I’ve bought or eaten these products?</h2> <p>Coles <a href="https://www.coles.com.au/help/safety/product-recalls/coles-smooth-and-coles-crunchy-peanut-butter-1kg">has advised</a> customers to return the products to stores and contact its hotline for more information (1800 061 562).</p> <p>If you’re concerned you may have eaten contaminated peanut butter, speak to a health professional.<!-- 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/260194/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em>By <a href="https://theconversation.com/profiles/thomas-jeffries-1511629">Thomas Jeffries</a>, Senior Lecturer in Microbiology, <a href="https://theconversation.com/institutions/western-sydney-university-1092">Western Sydney University</a> and <a href="https://theconversation.com/profiles/charles-oliver-morton-2423921">Charles Oliver Morton</a>, Senior Lecturer in Medical Microbiology, <a href="https://theconversation.com/institutions/western-sydney-university-1092">Western Sydney University</a></em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/what-is-aflatoxin-the-toxic-chemical-behind-coles-peanut-butter-recall-260194">original article</a>.</em></p> <p><em>Image: Queensland Government</em></p> </div>

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"Bring back The Project!": Viewers divided over new Channel 10 show

<p>Just weeks after Channel 10 confirmed the shock axing of <em>The Project</em>, its replacement show <em>10 News+</em> made its prime-time debut – and reactions have been anything but quiet.</p> <p>The new current affairs program, hosted by seasoned journalists Amelia Brace and Denham Hitchcock, launched Monday night with bold promises and a serious tone, setting itself apart from its long-running predecessor.</p> <p>“Firstly, we’re not here to tell you what to think. We’re not here to scare or depress you,” Hitchcock told viewers in the show’s opening minutes. “We will give you facts, information you can trust, the truth,” Brace added, outlining the show’s mission for “digging deeper with investigations and original reporting you won’t see anywhere else”.</p> <p>Despite landing a world-exclusive with convicted drug smuggler Debbie Voulgaris – speaking from a prison cell in Taiwan – and featuring an interview with Prime Minister Anthony Albanese, the show failed to win over many of <em>The Project</em>’s former fans.</p> <p>“Seriously Channel 10!” one viewer wrote on social media. “There’s enough depressing news already out there and now you’ve brought it to us at 6pm! Bring back The Project.”</p> <p>Another slammed the show as “A Current Affair, yawn!” while one frustrated viewer branded it “a SNOOZE FEST of a show with NO SOUL”, accusing the network of underestimating its audience.</p> <p>“Cut and paste of Channel 9’s A Current Affair. Not interested. Already changed channel,” another viewer declared.</p> <p>The comparisons to <em>A Current Affair</em> – and the shift in tone from <em>The Project</em>’s lighter, panel-style format – were a recurring theme in the online backlash.</p> <p>“Genuine feedback and not at all a criticism of the hosts,” one person commented, “but this show is so vastly different from The Project and more like A Current Affair. It’s not unique... Was it just a cost-cutting measure all along?”</p> <p>Others went even further, suggesting the show might not last the year. “Give it a month,” one viewer said. Another quipped, “Are the hosts AI-generated?”</p> <p>Still, <em>10 News+</em> wasn’t without its defenders. Some viewers praised the show’s content and approach.</p> <p>“Loving @10NewsPlus – strong launch story. Is this the new Schapelle Corby story we all need to know about?” one user posted on X (formerly Twitter). “10 News should be very proud.”</p> <p>“I liked 10 News+. It was very interesting and I liked the interview with the astronaut,” another added.</p> <p>For now, Channel 10 is betting on its revamped format to reinvigorate its 6pm slot. Whether audiences warm to the serious tone – or keep demanding the return of <em>The Project</em> – remains to be seen.</p> <p><em>Images: Network 10</em></p>

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"Ignorant": Steve Price hits out after The Project's axing

<p>Veteran broadcaster Steve Price has hit out at critics celebrating the axing of <em>The Project</em>, following Channel 10’s confirmation the long-running panel show will end later this month.</p> <p>The network officially announced on Monday morning that <em>The Project</em> will wrap up on Friday, June 27, after 16 years on Australian television. The show’s current hosts, including Sarah Harris and Waleed Aly, later addressed the decision in an emotionally charged segment on Monday night.</p> <p>But it was longtime contributor Steve Price who offered the strongest response, using his <a href="https://www.heraldsun.com.au/news/opinion/steve-price-those-dancing-on-grave-of-woke-the-project-expose-their-own-ignorance/news-story/501e7571691910f519c6664883a7c036" target="_blank" rel="noopener">latest Herald Sun column</a> to condemn those who have mocked the show’s demise.</p> <p>“Those ignorant people doing the ‘glad they got sacked’ dance over the cancellation called the show woke and leftie – hello, I am the exact opposite of that description – and have been there from almost the start,” Price wrote.</p> <p>“Show me that sort of political balance on any ABC TV show – you can’t,” he added, defending the program’s diversity of viewpoints and insisting<em> The Project</em> was “the best resourced media show I have ever worked on”.</p> <p>Price also expressed dismay over Channel 10’s decision to base the upcoming replacement show in Sydney, lamenting the impact on <em>The Project</em>’s Melbourne-based crew.</p> <p>“Behind the scenes was a gifted, hardworking crew of young producers, comedy writers, editors, journalists, camera operators, make-up artists and wardrobe assistants,” he wrote. “Most if not all these talented crew are now out of work as the replacement show moves to Sydney.”</p> <p>“Melbourne and Australia has lost something unique this week – a live TV show with passion, courage, humour and a heart. It’s sad.”</p> <p>During Monday night’s broadcast, co-host Sarah Harris also fought back tears as she paid tribute to the production team that made the nightly show possible.</p> <p>“I am so grateful that I got to sit on this desk and play TV with all of you,” Harris said. “But it is the people who make a show, and <em>The Project</em> isn’t just the people on this desk. It is the cast and crew behind the scenes… They’re the real stars.”</p> <p>She went on to praise the unsung workers who kept the show running night after night: “The producers, editors and cameramen and women, the floor crew, the people in the control room, the director and the hair and make-up team – all of them who work their guts out every night, six nights a week to get us on air.”</p> <p><em>The Project</em> launched in 2009 with a fresh take on news and current affairs and became a staple of the primetime lineup. It featured a rotating panel of journalists, comedians and commentators, with a mix of hard-hitting interviews and light entertainment.</p> <p>While its ratings have fluctuated in recent years, the show retained a loyal audience and played host to high-profile guests, including world leaders, Hollywood stars and prominent Australians.</p> <p>Its cancellation marks the end of an era for Channel 10, and a major shift in Australia’s TV landscape as the network retools its primetime strategy in a fiercely competitive market increasingly dominated by streaming platforms.</p> <p><em>Image: Network 10</em></p>

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The Project in peril as Channel Ten plots bold news overhaul

<p>Speculation is mounting over the future of Channel Ten’s flagship current affairs program <em>The Project</em>, <a href="https://www.dailymail.co.uk/tvshowbiz/article-14748609/Brutal-sign-Project-canned-Channel-10.html" target="_blank" rel="noopener">with reports suggesting</a> the long-running panel show may be on the chopping block amid a broader shakeup at the network.</p> <p>According to <a href="https://www.theaustralian.com.au/business/media/the-project-under-review-as-ten-plans-to-announce-new-show/news-story/280ab62724d67c2eed16bb04cafc3e97" target="_blank" rel="noopener">The Australian</a>, <em>The Project</em> is “100 per cent” under review as Ten’s current affairs division undergoes scrutiny in response to dwindling ratings. The show, which first aired in 2009, is reportedly struggling to connect with audiences across key demographics.</p> <p>“<em>The Project</em> is a bit too old and irritating for younger viewers online… and a bit too young and irritating for older viewers on television,” the outlet reported, summarising the show’s struggle to appeal to either end of the age spectrum.</p> <p>Recent ratings appear to reflect this disconnect. Over the past week, <em>The Project</em> failed to break into the top ten most-watched programs, with Tuesday night’s episode recording its highest audience at 945,000 viewers. Friday’s episode fared worst, drawing just 626,000 viewers. In contrast, rival bulletins from Seven and Nine consistently drew more than 2 million viewers during the same 6pm timeslot.</p> <p>The program’s declining viewership comes amid broader criticism of its perceived political slant and the fallout from the departures of several high-profile hosts, including Carrie Bickmore, Peter Helliar and Lisa Wilkinson. Despite a relaunch in 2023 featuring Sarah Harris, Sam Taunton, Michael Hing and Waleed Aly, the shakeup has yet to reverse the trend. Michael Hing’s departure earlier this year marked another shift in the panel’s makeup.</p> <p>Adding to the uncertainty, Daily Mail Australia <a href="https://www.dailymail.co.uk/news/article-14509357/Channel-Ten-cancels-Project.html" target="_blank" rel="noopener">reported earlier this year</a> that Channel Ten executives were eyeing a new "news magazine show" to rival established programs like Nine's <em>60 Minutes</em>, Seven's <em>Spotlight</em>, and the ABC's <em>Four Corners</em>.</p> <p>A “crack team” of producers – referred to internally as the “investigations unit” – is reportedly being assembled to lead this new venture. Dan Sutton, a seasoned Channel Ten reporter, is tipped to serve as the executive producer, with screen testing currently underway for potential reporters.</p> <p>Network Ten confirmed the formation of the investigative unit in a statement to Daily Mail Australia, saying: “Following the continued growth and success of our news brand, 10 News, we are investing in a 10 News investigative unit that will work on long-form investigative stories as part of our news offering across all our platforms.”</p> <p>When pressed about the future of <em>The Project</em>, however, a network spokesperson maintained that there were “no changes” currently planned. "The Project remains an integral part of our content line-up and rest assured, it’s not going anywhere," they reiterated, echoing a similar statement made in July of last year.</p> <p>The show has also been experimenting with new distribution strategies, including the decision earlier this year to upload full episodes to YouTube in a bid to capture younger audiences. Segments from the show continue to be shared widely across social media platforms like Instagram and X (formerly Twitter).</p> <p>One glimmer of hope for the embattled program came last Tuesday, when former host Carrie Bickmore made a brief return to the panel to celebrate the tenth anniversary of her charity, Carrie’s Beanies 4 Brain Cancer. The special appearance helped boost ratings to 945,000 viewers – the highest for the week.</p> <p>Despite the network’s reassurances, the combination of faltering ratings, a changing panel and mounting speculation over a new investigative format suggests that <em>The Project</em> could be heading into uncertain territory.</p> <p>Whether it can reestablish its place in the Australian television landscape – or be quietly phased out – remains to be seen.</p> <p><em>Image: Channel Ten / The Project</em></p>

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Is there a best way to peel a boiled egg? A food scientist explains

<h1 class="theconversation-article-title"> </h1> <div class="theconversation-article-body"> <p>We’ve all been there – trying to peel a boiled egg, but mangling it beyond all recognition as the hard shell stubbornly sticks to the egg white. Worse, the egg ends up covered in chewy bits of adhesive membrane in the end.</p> <p>The internet is littered with various “hacks” that claim to prevent this problem. But there are several reasons why eggs can be hard to peel. Luckily, that means there are also science-based strategies we can use to avoid the problem.</p> <h2>Egg ‘peelability’ factors</h2> <p><a href="https://www.sites.ext.vt.edu/virtualfarm/poultry/poultry_eggparts.html">Eggs consist</a> of a hard, porous shell, an inner and outer membrane, the egg white (albumen), and a membrane-encased yolk at the centre. There is also an air cell between the inner and outer membrane next to the shell.</p> <figure class="align-right zoomable"><figcaption></figcaption></figure> <p>A lot of research was done in the late 1960s and 1970s on factors that affect the peelability of eggs after they’ve been boiled.</p> <p>One of these factors is the pH of the egg white. An <a href="https://www.sciencedirect.com/science/article/pii/S0032579119530589">early study</a> from the 1960s indicated that the pH of the egg white needs to be in the range of 8.7–8.9, quite alkaline, in order for the egg to be easier to peel.</p> <p>Storage temperature has a role to play, too. A <a href="https://www.sciencedirect.com/science/article/pii/S0032579119430861">study from 1963</a> showed that storing eggs at about 22 degrees Celsius (or 72 degrees Fahrenheit) gives a better peelability result than storage at lower temperatures of 13°C, or even fridge temperatures at 3–5°C.</p> <p>Of course, there is a risk of spoilage if eggs are stored at higher ambient temperatures.</p> <p>In the studies, an increase in storage time before boiling – using less fresh eggs – also increased the ease of peelability.</p> <h2>Step one: avoid fresh eggs</h2> <p>The fact that fresh eggs are harder to peel is relatively well known. Based on the factors above, there are a couple of reasons for this.</p> <p>For one, in a fresh egg the air cell is still quite small. As the egg ages, it (very) slowly loses moisture through the porous shell, increasing the size of the air cell while the rest of the egg contents shrink. A bigger air cell makes it easier to start the peeling action.</p> <p>Additionally, egg whites, although they already start out relatively alkaline, <a href="https://www.sciencedirect.com/science/article/pii/S0032579119325489">increase in pH</a> as the eggs age, also making them easier to peel.</p> <h2>Step two: water temperature</h2> <p>Some keen egg boiling pundits believe that <a href="https://www.taste.com.au/taste-test-kitchen/articles/you-boil-water-first-before-adding-eggs/jrp12gok">starting off with boiling water</a> and lowering it to a simmer before gently placing the eggs into it provides a better result. However, you want to do this with room temperature eggs to avoid them cracking due to a sudden temperature change.</p> <p>The reasoning behind this approach is that exposure to higher temperatures from the start of cooking also makes it easier for the membrane to come away from the shell and egg white.</p> <p>Furthermore, the quick hot start makes it easier for the egg white proteins to denature (change structure as they cook) and bond to each other, rather than to the membrane.</p> <p>After boiling eggs for the desired amount of time (typically 3–5 minutes for runny yolks, 6–7 minutes for jammy yolks, and 12–15 minutes for hard boiled), you can quench them in ice water. This should help the egg white to slightly shrink away from the shell, improving peelability.</p> <h2>Step three (optional): adding things to the water</h2> <p>Some other suggestions to improve peelability include adding salt to the boiling water, but this has mixed results. <a href="https://www.sciencedirect.com/science/article/pii/S0032579119325489">In one study</a>, this approach did actually improve peelability, but this effect was lost after eggs had been stored for longer periods.</p> <p>Acids and alkali have also <a href="https://patents.google.com/patent/US5053238A/en">been shown to aid eggshell peelability</a> or removal. The patent that describes this used rather harsh substances with the goal to dissolve away the shell.</p> <p>But based on this idea, you could try adding baking soda or vinegar to the water. With vinegar, the theory is that it attacks the calcium carbonate in the eggshell to then aid its removal. As for baking soda, because it’s alkaline, it could help detach the membrane from the shell.</p> <h2>Bonus: alternative cooking methods</h2> <p>There are other methods for hard-cooking eggs, such as <a href="https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4549.1977.tb00317.x">pressure steaming</a>, air-frying and even microwaving.</p> <p>In steaming eggs, some proponents theorise that water vapour permeates the eggshell, loosening the membrane from the egg white, and thereby making the egg much easier to peel.</p> <p>While studies have recently been done on the <a href="https://www.sciencedirect.com/science/article/pii/S2772275924000200#tbl0001">air-frying of other foods</a>, there is still scope to further understand how this style of cooking might affect eggshells and peelability.</p> <p>Lastly, once you have successfully separated the eggshells, don’t just throw them in the bin. There are lots of different uses for them, including compost, slug and snail deterrent in your garden, using them as little biodegradable pots for seedlings, or even something as advanced as <a href="https://www.unisq.edu.au/news/2024/10/egg-research">scaffolds for cancer research</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/235895/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em>By <a href="https://theconversation.com/profiles/paulomi-polly-burey-404695">Paulomi (Polly) Burey</a>, Professor in Food Science, <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a></em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/is-there-a-best-way-to-peel-a-boiled-egg-a-food-scientist-explains-235895">original article</a>.</em></p> <p><em>Image: Shutterstock</em></p> </div>

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Pagan loaves, Christian bread, a secular treat: a brief history of hot cross buns

<div class="theconversation-article-body">Hot cross buns aren’t just a sweet snack that appears around Easter. They carry centuries of storytelling in their dough. From ancient gods to modern supermarkets, these sticky spiced buns have crossed many borders and beliefs.</p> <p>Today, you can buy them in all kinds of flavours. But their story is far richer than chocolate chips and salted caramel.</p> <h2>Ancient beginnings</h2> <p>In some ancient cultures, bread was more than just food. It was a symbol of faith. Ancient Greeks baked small round loaves marked with crosses to honour their gods. According to some historians, these marks could represent the four seasons or <a href="https://www.ravenhook.com/bread-blog/hot-cross-buns">four phases of the moon</a>.</p> <p>Jewish people have also shared special bread during holy times like Passover, and scholars have debated whether these customs influenced <a href="https://catholiccuisine.blogspot.com/2009/04/hot-cross-buns-history.html">early Christian bread traditions</a>.</p> <p>Pagan Saxons worshipped a spring goddess named <a href="https://en.wikipedia.org/wiki/%C4%92ostre">Eostre</a>. They baked bread during springtime festivals to celebrate new life and longer days. The name “Eostre” is where we get the English word “Easter”. Over time, some of these springtime bread traditions blended with Christian customs.</p> <h2>From Pagan loaves to Christian buns</h2> <p>Early Christians started marking bread with a cross to show their devotion, and ate it throughout the year.</p> <p>They believed <a href="https://www.smh.com.au/goodfood/easter-2016-the-history-of-hot-cross-buns-and-where-to-find-the-best-20160314-gnc8od.html">the cross kept away evil spirits</a> and helped the dough rise. Over time, the Christian view of the bread marked with the cross shifted to focus on <a href="https://theconversation.com/the-roots-of-the-easter-story-where-did-christian-beliefs-about-jesus-resurrection-come-from-221071">Jesus’ crucifixion and became associated with Easter</a>.</p> <figure class="align-right zoomable"><figcaption></figcaption></figure> <p>By the Middle Ages, many bakers only kept the <a href="https://catholiccuisine.blogspot.com/2009/04/hot-cross-buns-history.html">cross on Good Friday bread</a>.</p> <p>According to popular tales, one 12th-century English monk made spiced buns marked with a cross on Good Friday, because that day is the “<a href="https://www.cathedralatl.org/goodfaithpostings/god-defeats-violence-at-the-cross/">Day of the Cross</a>”.</p> <p>Monks often used spices to show <a href="https://austenvariations.com/hot-cross-buns-a-good-friday-tradition/">the day was special</a>. These <a href="https://www.lavenderandlovage.com/2012/03/baking-for-easter-the-history-of-traditional-hot-cross-buns-and-hot-cross-bun-recipe.html">spiced buns</a> helped people remember the crucifixion of Christ and the <a href="https://biblestudylessons.net/articles/BurialSpices.html">spices used in his burial</a>.</p> <p>In 1592, Queen Elizabeth I restricted the sale of spiced bread and buns, perhaps because of religious tensions. England had broken away from the Catholic Church, and new Church of England officials worried that “holy” buns looked too much like <a href="https://www.english-heritage.org.uk/easter/a-history-of-hot-cross-buns/">Catholic superstition</a>. Others say it was an issue of bread prices and profits. Then again maybe they were just <a href="https://www.sandylanefarm.co.uk/c/bakery/easter-hot-cross-buns">too special</a> for just everyday.</p> <p>Under these laws, commercial bakers could only make spiced bread on Christmas, Easter and for funerals.</p> <h2>Good Friday and magic buns</h2> <p>By the 18th century, English street vendors sold “hot cross buns” on Good Friday. We even see an <a href="https://en.wikipedia.org/wiki/Hot_Cross_Buns_(song)">old rhyme</a> about them in Poor Robin’s Almanac in 1733, which says:</p> <blockquote> <p>Good Friday comes this month, the old woman runs, <br />With one a penny, two a penny, hot cross buns.</p> </blockquote> <p>Soon, people believed these Good Friday buns had <a href="https://anglicanfocus.org.au/2020/04/05/raisin-the-curtain-on-the-humble-hot-cross-bun/">magical powers</a>. Some hung them from kitchen rafters, believing they would never go mouldy. They kept them for protection against evil or illness. If someone felt sick, they <a href="https://food52.com/blog/19462-were-hot-cross-buns-the-first-food-fad-a-brief-and-fascinating-history?srsltid=AfmBOorsFIsP1cYUDsCRMIshNIU7Lh2Gq00L0OOgL-VwSAhw_O5Uc7I8">crumbled part of an old hot cross bun</a> into water, hoping it would cure them. Others placed buns in their grain stores to keep pests away.</p> <p>These beliefs might sound odd today, but they were part of daily life for many.</p> <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&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/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=45&auto=format&w=600&h=740&fit=crop&dpr=1 600w, https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=30&auto=format&w=600&h=740&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=15&auto=format&w=600&h=740&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=45&auto=format&w=754&h=930&fit=crop&dpr=1 754w, https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=30&auto=format&w=754&h=930&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=15&auto=format&w=754&h=930&fit=crop&dpr=3 2262w" alt="Three children and their mother reach for buns in a basket." /></a><figcaption><span class="caption">This hand-coloured etching from 1799 shows a woman selling hot cross buns in London.</span> <span class="attribution"><a class="source" href="https://www.metmuseum.org/art/collection/search/739498">The Metropolitan Museum of Art</a></span></figcaption></figure> <p>In Victorian England, people <a href="https://blog.library.villanova.edu/2016/03/24/hot-cross-buns-a-lenten-treat/">exchanged hot cross buns with friends</a> on Good Friday and said, “Half for you and half for me, between us two good luck shall be”.</p> <p>Whatever ancient superstition the cross once warded off, today it’s the flavour roulette that keeps us coming back. Proof that tradition now serves taste, not fear.</p> <h2>An enduring symbol</h2> <p>Traditional buns contain dried fruit and spices like cinnamon and nutmeg, but many modern versions <a href="https://bakingwithgranny.co.uk/recipe/chocolate-chip-hot-cross-buns/">swap sultanas for chocolate chips</a> or add flavours like salted caramel, orange – or even <a href="https://vegemite.com.au/recipe/cheesy-vegemite-hot-cross-buns/#newsletter">Vegemite and cheese</a>. They have become a secular treat. Yet the crisscross pattern remains on top, hinting at the Christian origins.</p> <p>When you smell a fresh batch of these buns, you’re sharing an experience people enjoyed centuries ago. Ancient Egyptians, Greeks, Poles, Romans, Saxons, medieval monks and 18th-century street sellers all had their versions of spiced, crossed bread. Each group gave the buns its own meaning, from honouring gods to celebrating Christ’s crucifixion and resurrection.</p> <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&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/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=600&h=603&fit=crop&dpr=1 600w, https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=30&auto=format&w=600&h=603&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=15&auto=format&w=600&h=603&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=754&h=758&fit=crop&dpr=1 754w, https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=30&auto=format&w=754&h=758&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=15&auto=format&w=754&h=758&fit=crop&dpr=3 2262w" alt="Colour illustration." /></a><figcaption><span class="caption">A woman giving hot cross buns to two children, in an illustration from 1899.</span> <span class="attribution"><a class="source" href="http://blogs.bl.uk/untoldlives/2015/04/hot-cross-buns.html">British Library</a></span></figcaption></figure> <p>Eating hot cross buns at Easter also shows how traditions change with each generation. At first, they were hard to find outside Good Friday. Now, you might see them in shops just after New Year’s. They once symbolised pagan festivals, then moved into Christian rites, survived royal bans, and sailed through waves of superstition. Yet they remain a symbol of Easter in Australia and around the world.<!-- 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/246782/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em>By <a href="https://theconversation.com/profiles/darius-von-guttner-sporzynski-112147">Darius von Guttner Sporzynski</a>, Historian, <a href="https://theconversation.com/institutions/australian-catholic-university-747">Australian Catholic University</a></em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/pagan-loaves-christian-bread-a-secular-treat-a-brief-history-of-hot-cross-buns-246782">original article</a>.</em></p> <p><em>Image: Shutterstock</em></p> </div>

Food & Wine

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Our ancestors didn’t eat 3 meals a day. So why do we?

<div class="theconversation-article-body"> <p>Pop quiz: name the world’s most famous trio? If you’re a foodie, then your answer might have been breakfast, lunch and dinner. It’s an almost universally accepted trinity – particularly in the Western world.</p> <p>But how did it come about?</p> <h2>The first meals</h2> <p><a href="https://theconversation.com/when-did-we-become-fully-human-what-fossils-and-dna-tell-us-about-the-evolution-of-modern-intelligence-143717#:%7E:text=Fossils%20and%20DNA%20suggest%20people,%3A%2050%2C000%2D65%2C000%20years%20ago">Early humans</a> were nomadic. Forming small communities, they would travel with the seasons, following local food sources.</p> <p>While we can only guess what daily mealtimes rhythms looked like, evidence dating back <a href="https://global.oup.com/academic/product/feast-9780199209019?cc=nz&lang=en&">30,000 years</a> from the South Moravia region, Czech Republic, shows people visited specific settlements time and again. They gathered around hearths, cooking and sharing food: the first signs of human “commensality”, the practice of eating together.</p> <p>One of the best-preserved hunter-gatherer sites we’ve found is <a href="https://global.oup.com/academic/product/feast-9780199209019?cc=nz&lang=en&">Ohalo II</a> – located on the shores of the modern-day Sea of Galilee (also called Lake Tiberias or Lake Kinneret) in Israel, and dating back some 23,000 years.</p> <p>In addition to several small dwellings with hearths, it provides evidence of diverse food sources, including more than 140 types of seeds and nuts, and various birds, fish and mammals.</p> <p>The development of <a href="https://education.nationalgeographic.org/resource/development-agriculture/">agricultural knowledge</a> some 12,000 years ago gave rise to permanent settlements. The earliest were in the Levant region (across modern-day Iraq, southwestern Iran and eastern Turkey), in an area called the “Fertile Crescent”.</p> <p>Permanent agriculture led to the production of a <a href="https://www.nationalgeographic.com/foodfeatures/evolution-of-diet/">surplus of food</a>. The ability to stay in one place with food on-hand meant the time it took to cook no longer mattered as much.</p> <p>It quickly became common to eat one <a href="https://www.bloomsbury.com/us/history-of-the-world-in-6-glasses-9780802718594/">light meal</a> early in the day, followed by a larger <a href="https://global.oup.com/academic/product/feast-9780199209019?cc=nz&lang=en&">hearth-prepared meal</a> later on. The specific timings would have varied between groups.</p> <h2>Eating together as a rule</h2> <p>The communal nature of foraging and hunting, and later farming, meant humans almost always ate their meals in the <a href="https://doi.org/10.1525/gfc.2009.9.3.42">company of others</a>. In the ancient city-state of Sparta, in the <a href="https://doi.org/10.2307/293895">4th century BCE</a>, these practices were codified as common main meals called <a href="https://doi.org/10.1525/gfc.2017.17.2.51"><em>syssitia</em></a> (meaning “eating together”).</p> <p>These meals were consumed at the end of the day in communal dining halls. Food was served by young boys to tables of 15 or so men who lived together and fought in the same <a href="https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0063%3Aalphabetic+letter%3DS%3Aentry+group%3D5%3Aentry%3Dsyssitia-cn">military division</a>. The men gradually shared generational knowledge with the young boys, who themselves would join the tables by age 20.</p> <p>In the 5th century BCE, Greek historian Herodotus <a href="https://www.penguin.co.nz/books/the-histories-9780140455397">wrote about</a> how <em>syssitia</em> evolved from a Spartan military practice to having deep political meaning in society. Similarly, <a href="https://www.penguin.co.nz/books/the-republic-9780140455113">Plato</a> <a href="https://www.penguin.co.nz/books/the-laws-9780140449846">wrote</a> common meals were an integral component of civil society, and that missing a meal without good reason was a civic offence.</p> <p>By dining in <a href="https://doi.org/10.2307/293895">full view</a> of the rest of society, citizens were compelled to maintain self-discipline. Mealtime was also an opportunity for social linkage, and <a href="https://doi.org/10.1525/gfc.2017.17.2.51">important discussions</a> ranging from business deals to politics.</p> <p>The eating habits of Spartan women are missing in the texts, although it is implied they <a href="https://doi.org/10.1525/gfc.2017.17.2.51">ate at home</a>.</p> <h2>Bunches of lunches</h2> <p>Counter to the tough Spartan way of life, the Romans enjoyed their main meal, <a href="https://www.press.jhu.edu/books/title/1550/everyday-life-ancient-rome?srsltid=AfmBOooVPsJL24HR9woTdVNQwEG1uCU7q0k7r2beD-KD13m0KX-l1dSY"><em>cena</em></a>, earlier in the day, followed by a lighter meal just before bed.</p> <p>The northern European tribes tended towards two larger meals per day, as more <a href="https://doi.org/10.1002/ajpa.23071">sustenance</a> is required in colder climes. To the Vikings, these meals were known as <a href="https://www.historyonthenet.com/what-did-vikings-eat"><em>dagmal</em> and <em>nattmal</em></a>, or day meal and night meal. <em>Nattmal</em> was the cooked evening meal, while <em>dagmal</em> usually consisted of leftover <em>nattmal</em> with the addition of bread and beer or mead.</p> <p>In Australia, evidence suggests Aboriginal peoples tended toward a <a href="https://www.tandfonline.com/doi/full/10.1080/03122417.2022.2089395">daily single meal</a>, which aligns with the predominant method of cookery: slow-cooking with hot coals or rocks in an <a href="https://doi.org/10.1080/03122417.2022.2089395">earth oven</a>. This underground oven, used by Aboriginal and also Torres Strait Islander communities, was referred to as a <a href="https://www.facebook.com/watch/?v=745326709638881&t=0"><em>kup murri</em></a> or <a href="https://www.sbs.com.au/food/the-cook-up-with-adam-liaw/recipe/slow-cooker-kap-mauri/lfza7eqs4"><em>kap mauri</em></a> by some groups.</p> <p>This is similar to other Indigenous preparations throughout the Pacific, such as the New Zealand Māori <a href="https://doi.org/10.1080/15528014.2024.2381305"><em>hāngī</em></a>, Hawaiian <a href="https://www.jstor.org/stable/20707103?seq=1"><em>imu</em></a>, Fijian <a href="https://www.proquest.com/docview/1021389307?accountid=8440&parentSessionId=605Pt1iTclBEC77VSlZvrnxxY%2Bdc7e%2Bx9pT4MgRLPqQ%3D&sourcetype=Dissertations%20&%20Theses"><em>lovo</em></a>, and even the Mayan <a href="https://doi.org/10.1007/s12231-012-9207-2"><em>píib</em></a>.</p> <p>The once-daily meal would have been supplemented with snacks throughout the day.</p> <h2>Three’s the magic number</h2> <p>The timing of meals was heavily influenced by class structure, local climate and people’s <a href="https://www.wiley.com/en-us/Cuisine+and+Culture%3A+A+History+of+Food+and+People%2C+3rd+Edition-p-9780470403716">daily activities</a>. Practicality also played a part. Without reliable lighting, meals had to be prepared and eaten before dark. In settled parts of Northern Europe, this could be as early as 3pm.</p> <p>So how did we go from one or two main meals, to three? The answer may lie with the British Royal Navy.</p> <p>Since its inception in the 16th century, the navy served <a href="https://www.historyhit.com/what-did-sailors-in-the-georgian-royal-navy-eat/">three regular meals</a> to align with the shipboard routine. This included a simple breakfast of ship’s biscuits, lunch as the main meal, and dinner as more of a light supper.</p> <p>Some sources suggest the term “<a href="https://www.grammar-monster.com/sayings_proverbs/square_meal.htm">square meal</a>” may have come from the square wooden trays meals were served in.</p> <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&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/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=600&h=455&fit=crop&dpr=1 600w, https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=30&auto=format&w=600&h=455&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=15&auto=format&w=600&h=455&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=754&h=572&fit=crop&dpr=1 754w, https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=30&auto=format&w=754&h=572&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=15&auto=format&w=754&h=572&fit=crop&dpr=3 2262w" alt="" /></a><figcaption><span class="caption">Initially, sailors recieved a daily gallon of beer with meals. This was later changed to watered-down rum, the infamous ‘grog’, which is being handed out in this 1940 photo taken aboard HMS King George V.</span> <span class="attribution"><a class="source" href="https://www.iwm.org.uk/collections/item/object/205185139">Imperial War Museums</a>, <a class="license" href="http://creativecommons.org/licenses/by-nc/4.0/">CC BY-NC</a></span></figcaption></figure> <p>The <a href="https://www.bbc.com/news/magazine-20243692">Industrial Revolution</a>, which started around 1760, arguably also played a role in formalising the concept of three specific mealtimes across the Western world.</p> <p>The cadence of breakfast, lunch and dinner matched the routine of the longer, standardised workdays. Workers ate breakfast and dinner at home, before and after work, while lunch was eaten with coworkers at a set time.</p> <p>With minimal breaks, and no time for snacking, three substantial meals became necessary.</p> <h2>The fall of the holy trinity</h2> <p>Today, many factors impact the <a href="https://doi.org/10.1016/j.cmet.2015.09.005">time and frequency</a> of our meals, from long work commutes to juggling hobbies and social obligations.</p> <p>The COVID pandemic also impacted how and what we eat, leading us to eat larger amounts of <a href="https://doi.org/10.1016/j.jhealeco.2022.102641">higher calorie foods</a>. The rapid growth of <a href="https://doi.org/10.1017/S1368980020000701">delivery services</a> also means a meal is no more than a few minutes away from most people.</p> <p>All of this has resulted in mealtimes becoming less rigid, with social meals such as <a href="https://rowman.com/ISBN/9781442229433/Brunch-A-History">brunch</a>, <a href="https://www.harpercollins.co.nz/9780261102354/the-fellowship-of-the-ring/">elevenses</a> and <a href="https://rowman.com/ISBN/9781442271029/Afternoon-Tea-A-History">afternoon teas</a> expanding how we <a href="https://doi.org/10.3390/ijerph18126235">connect over food</a>. And mealtimes will continue to <a href="https://doi.org/10.1525/gfc.2013.13.3.32">evolve</a> as our schedules become ever more complicated.<!-- 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/250773/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em>By <a href="https://theconversation.com/profiles/rob-richardson-2328981">Rob Richardson</a>, Senior Lecturer in Culinary Arts & Gastronomy, <a href="https://theconversation.com/institutions/auckland-university-of-technology-1137">Auckland University of Technology</a> and <a href="https://theconversation.com/profiles/dianne-ma-2331997">Dianne Ma</a>, Lecturer in Culinary Arts & Gastronomy, <a href="https://theconversation.com/institutions/auckland-university-of-technology-1137">Auckland University of Technology</a></em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/our-ancestors-didnt-eat-3-meals-a-day-so-why-do-we-250773">original article</a>.</em></p> <p><em>Image: Shutterstock</em></p> </div>

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"Frankly, it's pathetic": The Project hosts lash out at wombat snatcher

<p>The hosts of <em>The Project</em> have lashed out at US hunting influencer Sam Jones after she pulled out of a scheduled interview at the last minute.</p> <p>Jones, <a href="https://www.oversixty.com.au/finance/legal/wombatgate-explodes" target="_blank" rel="noopener">who sparked outrage</a> by snatching a baby wombat from its mother and sharing a video of the incident with her 92,000 Instagram followers, has faced further condemnation for her recent actions.</p> <p>Jones was set to appear on <em>The Project</em> on Sunday night to answer tough questions from the panel but instead opted to provide a pre-recorded video statement. The decision did not sit well with host Hamish Macdonald, who described it as "pathetic".</p> <p><a href="https://www.oversixty.com.au/lifestyle/family-pets/outrage-should-not-be-selective-wombat-snatcher-speaks-out" target="_blank" rel="noopener">In her video message</a>, Jones apologised for her actions but also took aim at the Australian government for allowing farmers to kill wombats. "It was an incredible mistake, and there hasn't been a moment I haven't regretted it," she stated. However, she then shifted the blame, saying, "The same government that is calling for my head is the one that spends millions of your tax dollars to mass slaughter native Australian animals."</p> <p>Jones later posted a statement on Instagram about the controversy. Addressing the audience, Hamish Macdonald said, "I think we probably just need to be totally straight and honest with you at home, we were all here earlier this afternoon to do an interview with her and ask her questions, but she pulled out of that and instead provided that video statement. I think, frankly, it's pathetic, given what's happened."</p> <p>He continued, "Obviously, no one condones violence or threats of violence or any of the things that have been thrown her way, but honestly, to say you're 'genuinely sorry' but not be willing to explain yourself, and then point the finger at the Australian government – I think it's pretty lousy."</p> <p>Co-host Sarah Harris then chimed in, saying, "I think the infuriating stuff came in her apology afterwards, where she said, 'Oh you know, the Australian government allows the slaughter of wombats.' It's just not true. We know that wombats are protected here."</p> <p>Harris pointed out that offenders harming a wombat could face fines of up to $40,000 and two years in prison. Macdonald then doubled down on his criticism, calling Jones' statement "riddled with misinformation". He added, "This is typical of influencers. They only want to make their own statements to the world, with no responsibility or accountability. The reality is, there's been a strong public response because Australians are proud of their wildlife and the incredible nature that we have."</p> <p>Following Jones' decision to cancel her interview, viewers of <em>The Project</em> quickly took to social media to voice their disapproval. One Facebook user wrote, "Sounds like, 'Sorry, not sorry'." Another commented, "She is only sorry she got caught," while a third remarked, "Typical American turning this whole wombat episode into an Australian political error. She needs to get her FACTS straight."</p> <p>Jones has yet to respond to the fresh wave of criticism, but the backlash against her actions and response shows no signs of dying down.</p> <p><em>Images: Instagram / The Project</em></p>

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Are eggs good or bad for our health?

<div class="theconversation-article-body"> <p><em><a href="https://theconversation.com/profiles/lauren-ball-14718">Lauren Ball</a>, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/karly-bartrim-2317677">Karly Bartrim</a>, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a></em></p> <p>You might have heard that eating too many eggs will cause high cholesterol levels, leading to poor health.</p> <p>Researchers have examined the science behind this myth <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC11161868/">again</a>, and <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC7400894/">again</a>, and <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC10304460/">again</a> – largely debunking the claim.</p> <p>A <a href="https://www.mdpi.com/2072-6643/17/2/323">new study</a> suggests that, among older adults, eating eggs supports heart health and even reduces the risk of premature death.</p> <p>Let’s unpack the details.</p> <h2>What was the study?</h2> <p>Researchers examined data from a large, ongoing study that is following older adults and tracking their health (the <a href="https://academic.oup.com/ije/article/48/4/1048/5280817">ASPREE study</a>).</p> <p>In their analysis of more than 8,000 people, they examined the foods people usually eat and then looked at how many participants died over a six-year period and from what causes, using medical records and official reports.</p> <p>Researchers collected information on their diet through a food questionnaire, which included a question about how frequently participants ate eggs in the past year:</p> <ul> <li>never/infrequently (rarely or never, 1–2 times per month)</li> <li>weekly (1–6 times per week)</li> <li>daily (daily or several times per day).</li> </ul> <p>Overall, people who consumed eggs 1–6 times per week had the lowest risk of death during the study period (29% lower for heart disease deaths and 17% lower for overall deaths) compared to those who rarely or never ate eggs.</p> <p>Eating eggs daily did not increase the risk of death either.</p> <h2>How reputable is the study?</h2> <p>The research was published in a peer-reviewed journal, meaning this work has been examined by other researchers and is considered reputable and defensible.</p> <p>In the analysis, factors such as socioeconomic, demographic, health-related and clinical factors, and overall dietary quality were “adjusted” for, as these factors can play a role in disease and the risk of early death.</p> <p>Researchers received funding from a variety of national funding grants in the United States and Australia, with no links to commercial sources.</p> <h2>What are the limitations of this study?</h2> <p>Due to the type of study, it only explored egg consumption patterns, which participants self-reported. The researchers didn’t collect data about the type of egg (for example, chicken or quail), how it was prepared, or how many eggs are consumed when eaten.</p> <p>This analysis specifically looked for an association or link between egg consumption and death. Additional analyses are needed to understand how egg consumption may affect other aspects of health and wellbeing.</p> <p>Lastly, the population sample of older adults were relatively healthy, limiting how much findings can be applied to older adults with special needs or medical conditions.</p> <h2>What is ASPREE?</h2> <p><a href="https://academic.oup.com/ije/article/48/4/1048/5280817">ASPREE</a> (ASPirin in Reducing Events in the Elderly) is an ongoing, large, randomised, placebo-controlled clinical trial involving more 19,000 participants in Australia and the US. This means some people in the trial were given an intervention and others weren’t but neither the participants nor the researchers knew who received the “placebo”, or dummy treatment.</p> <p>ASPREE started in 2010 to investigate whether low-dose aspirin (100 micrograms daily) could help prolong older adults’ health and lifespan, specifically by preventing heart disease and stroke. The <a href="https://www.nejm.org/doi/full/10.1056/NEJMoa1803955">first findings</a> were published in 2018.</p> <p>One of the fundamental conclusions of the ASPREE trial was there was no benefit from taking aspirin to prevent cardiovascular disease (heart disease or stroke).</p> <p>ASPREE is still ongoing as a longitudinal study, which means it provides information on other aspects of healthy living and long-term outcomes in older adults – in this case, the link between egg intake and the chance of death.</p> <h2>Why the focus on eggs?</h2> <p>Eggs are a good source of protein, and contain B vitamins, folate, unsaturated fatty acids, fat-soluble vitamins (A, D, E and K), choline, and minerals.</p> <p>The fuss over eggs comes down to their cholesterol content and how it relates to heart disease risk. A large egg yolk contains approximately <a href="https://doi.org/10.1016/S0828-282X(10)70456-6">275 mg of cholesterol</a> — near the recommended daily limit of cholesterol intake.</p> <p>In the past, medical professionals <a href="https://onlinecjc.ca/article/S0828-282X(10)70456-6/abstract">warned</a> that eating cholesterol-rich foods such as eggs could raise blood cholesterol and increase heart disease risk.</p> <p>But newer research shows the body doesn’t absorb dietary cholesterol <a href="https://www.mdpi.com/2072-6643/10/9/1272">well</a>, so dietary cholesterol <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC11161868/">doesn’t have a major effect</a> on blood cholesterol levels.</p> <p>Rather, foods such as saturated and trans fats <a href="https://pubmed.ncbi.nlm.nih.gov/26268692/">play a major role</a> in cholesterol levels.</p> <p>Given these changing recommendations over time, and the <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC7228817/">nuances of nutrition science</a>, it’s understandable that research on eggs continues.</p> <h2>What does this mean for me?</h2> <p>Whether you prefer boiled, scrambled, poached, baked or fried, eggs provide a satisfying source of protein and other key nutrients.</p> <p>While the science is still out, there’s no reason to limit egg intake unless specifically advised by a recognised health professional such as an accredited practising dietitian. As always, moderation is key.<!-- 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/249168/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/lauren-ball-14718">Lauren Ball</a>, Professor of Community Health and Wellbeing, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/karly-bartrim-2317677">Karly Bartrim</a>, Lecturer in Nutrition and Dietetics, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a></em></p> <p><em>Image credits: Shutterstock </em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/are-eggs-good-or-bad-for-our-health-249168">original article</a>.</em></p> </div>

Food & Wine

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Bakery offering free food if you beat the boss at a simple game

<p dir="ltr">After struggling with dwindling customer numbers during the pandemic, a small bakery in Melbourne has come up with a unique way to drum up more business. </p> <p dir="ltr">The Pie Place in Coburg, north of Melbourne, is offering a free pie to any customer who can defeat the owner, Justin Talbot, in a simple game of Rock, Paper, Scissors.</p> <p dir="ltr">Justin admitted to <em><a href="https://9now.nine.com.au/today/free-pies-melbourne-baker-unique-offer-for-customers-who-beat-him-at-rock-paper-scissors/483a1355-d491-4b77-a1b0-50b0c72fe503">Today</a></em> that while the idea is unconventional, he said that when free food is involved, “you can’t go wrong”. </p> <p dir="ltr">"I was at home having a few beers and I thought, how can I drum up more business?" he said.</p> <p dir="ltr">"So I thought, why not have a bit of fun with my customers? We've been here for 40 years this month. I've been here for 10 years and I love being here, I love interacting with my customers, having a yarn with them, having a joke with them - it's pretty much my favourite part of work.”</p> <p dir="ltr">"Rock Paper Scissors is something out of the ordinary, everyone knows how to play, it's fun and if you win, you get a free pie."</p> <p dir="ltr">The initiative has gone down a treat with locals, with many claiming the shop has the “best pies” and are willing to risk their hand for a freebie. </p> <p dir="ltr">As Justin’s game gets more and more popular, he said he is willing to fork out whatever it costs to give out the free pies in order to connect with the community. </p> <p><iframe title="YouTube video player" src="https://www.youtube.com/embed/1TKgHxU0m8E?si=Rs9-G3TCQhQako8o" width="560" height="315" frameborder="0" allowfullscreen="allowfullscreen"></iframe></p> <p dir="ltr"><em>Image credits: Today </em></p>

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Some vegetables are pretty low in fibre. So which veggies are high-fibre heroes?

<div class="theconversation-article-body"><em><a href="https://theconversation.com/profiles/lauren-ball-14718">Lauren Ball</a>, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/emily-burch-438717">Emily Burch</a>, <a href="https://theconversation.com/institutions/southern-cross-university-1160">Southern Cross University</a></em></p> <p>Many people looking to improve their health try to boost fibre intake by eating more vegetables.</p> <p>But while all veggies offer health benefits, not all are particularly high in fibre. You can eat loads of salads and vegetables and still fall short of your recommended daily fibre intake.</p> <p>So, which vegetables pack the biggest fibre punch? Here’s what you need to know.</p> <h2>What is fibre and how much am I supposed to be getting?</h2> <p>Fibre, or dietary fibre, refers to the parts of plant foods that our bodies cannot digest or absorb.</p> <p>It passes mostly unchanged through our stomach and intestines, then gets removed from the body through our <a href="https://www.sciencedirect.com/science/article/abs/pii/S0268005X09002501">stool</a>.</p> <p>There are two types of fibre which have different functions and health benefits: soluble and insoluble.</p> <p>Soluble fibre dissolves in water and can help lower blood cholesterol levels. Food sources include fruit, vegetables and legumes.</p> <p>Insoluble fibre adds bulk to the stool which helps move food through the <a href="https://www.sciencedirect.com/science/article/abs/pii/S0924224418300499">bowels</a>. Food sources include nuts, seeds and wholegrains.</p> <p>Both types are beneficial.</p> <p>Australia’s healthy eating guidelines <a href="https://www.eatforhealth.gov.au/nutrient-reference-values/nutrients/dietary-fibre">recommend</a> women consume 25 grams of fibre a day and men consume 30 grams a day.</p> <p>However, <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC5986479/">research</a> shows most people do not eat enough fibre. Most adults get about <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC5986479/">21 grams</a> a day.</p> <h2>4 big reasons to increase fibre</h2> <p>Boosting fibre intake is a manageable and effective way to improve your overall health.</p> <p>Making small changes to eat more fibrous vegetables can lead to:</p> <p><strong>1. Better digestion</strong></p> <p>Fibre helps maintain regular bowel movements and can alleviate <a href="https://onlinelibrary.wiley.com/doi/abs/10.1111/apt.13167?casa_token=HTtHw4dBjtQAAAAA:HI22rAfowUBLRsg7UxeAPumvq32hnKLjxJRZZbu-26S2rxVWhmteYZ01F4_3JFJDjOTTMVRcntrecg">constipation</a>.</p> <p><strong>2. Better heart health</strong></p> <p>Increasing soluble fibre (by eating foods such as fruit and vegetables) can help lower cholesterol levels, which can <a href="https://www.bmj.com/content/347/bmj.f6879.short">reduce your risk of heart disease</a>.</p> <p><strong>3. Weight management</strong></p> <p>High-fibre foods are filling, which can help people feel fuller for longer and <a href="https://www.mdpi.com/2072-6643/9/2/149">prevent overeating</a>.</p> <p><strong>4. Reducing diabetes risk and boosting wellbeing</strong></p> <p>Fibre-rich diets are linked to a reduced risk of chronic conditions such as <a href="https://idp.springer.com/authorize/casa?redirect_uri=https://link.springer.com/article/10.1007/s00394-015-0831-3&amp;casa_token=skn6pDaWHcYAAAAA:w8PDhyb-G1gDAiflBK6-l5fgFEy_1955V7nTDIKTg6GOzmEzpRaJO3ErLzryemjf2C4Yo_ybQSaj2Yc">type 2 diabetes</a> and <a href="https://www.sciencedirect.com/science/article/abs/pii/S0959804901002544">colorectal cancer</a>.</p> <p>Recent <a href="https://www.thelancet.com/journals/lancet/article/PIIS0140-6736(18)31809-9/fulltext">research</a> published in prestigious medical journal The Lancet provided some eye-opening stats on why fibre matters.</p> <p>The researchers, who combined evidence from clinical trials, found people who ate 25–29 grams of fibre per day had a 15–30% lower risk of life-threatening conditions like heart disease, stroke, high blood pressure, and type 2 diabetes compared to those who consumed fewer than 15 grams of fibre per day.</p> <h2>So which vegetables are highest in fibre?</h2> <p>Vegetables are excellent sources of both soluble and insoluble fibre, along with essential vitamins, minerals, and antioxidants.</p> <p>The following veggies are some of the <a href="https://afcd.foodstandards.gov.au/foodsbynutrientsearch.aspx?nutrientID=AOACDFTOTW">highest</a> in fibre:</p> <ul> <li>green peas</li> <li>avocado</li> <li>artichokes</li> <li>parsnips</li> <li>brussels sprouts</li> <li>kale</li> <li>sweet potatoes</li> <li>beetroot</li> <li>carrots</li> <li>broccoli</li> <li>pumpkin</li> </ul> <h2>Which vegetables are low in fibre?</h2> <p>Comparatively lower fibre veggies include:</p> <ul> <li>asparagus</li> <li>spinach (raw)</li> <li>cauliflower</li> <li>mushrooms</li> <li>capsicum</li> <li>tomato</li> <li>lettuce</li> <li>cucumber</li> </ul> <p>These vegetables have lots of health benefits. But if meeting a fibre goal is your aim then don’t forget to complement these veggies with other higher-fibre ones, too.</p> <h2>Does it matter how I prepare or cook the vegetables?</h2> <p>Yes.</p> <p>The way we <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC3614039/#:%7E:text=Influence%20of%20different%20processing%20treatments,gravimetric%20and%20enzymic%E2%80%94chemical%20methods.">prepare vegetables</a> can impact their fibre content, as cooking can cause structural changes in the dietary fibre components.</p> <p>Some <a href="https://www.sciencedirect.com/science/article/abs/pii/S0308814602002595">research</a> has shown pressure cooking reduces fibre levels more greatly than roasting or microwave cooking.</p> <p>For optimal health, it’s important to include a mix of both cooked and raw vegetables in your diet.</p> <p>It’s worth noting that juicing removes most of the fibre from vegetables, leaving mostly sugars and water.</p> <p>For improved fibre intake, it’s better to eat whole vegetables rather than relying on juices.</p> <h2>What about other, non-vegetable sources of fibre?</h2> <p>To meet your fibre recommendations each day, you can chose from a variety of fibre-rich foods (not only vegetables) including:</p> <ul> <li>legumes and pulses (such as kidney beans and chickpeas)</li> <li>wholegrain flour and bread</li> <li>fruits</li> <li>wholegrains (such oats, brown rice, quinoa, barley)</li> <li>nuts and seeds (such as flaxseeds and chia seeds)</li> </ul> <p>A fibre-rich day that meets a recommended 30 grams would include:</p> <ul> <li>breakfast: 1⁄2 cup of rolled oats with milk and 1⁄2 cup of berries = about 6 grams of fibre</li> <li>snack: one banana = about 2 grams</li> <li>lunch: two cups of salad vegetables, 1⁄2 cup of four-bean mix, and canned tuna = about 9 grams</li> <li>snack: 30 grams of almonds = about 3 grams</li> <li>dinner: 1.5 cups of stir-fried vegetables with tofu or chicken, one cup of cooked brown rice = about 10 grams</li> <li>supper: 1⁄2 a punnet of strawberries with some yoghurt = about 3 grams.</li> </ul> <h2>Bringing it all together</h2> <p>Vegetables are a key part of a healthy, balanced diet, packed with fibre that supports digestion, blood glucose control, weight management, and reduces risk of chronic disease.</p> <p>However, the nutritional value of them can vary depending on the type and the cooking method used.</p> <p>By understanding the fibre content in different veggies and how preparation methods affect it, we can make informed dietary choices to improve our overall health.<!-- 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/246238/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/lauren-ball-14718"><em>Lauren Ball</em></a><em>, Professor of Community Health and Wellbeing, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/emily-burch-438717">Emily Burch</a>, Accredited Practising Dietitian and Lecturer, <a href="https://theconversation.com/institutions/southern-cross-university-1160">Southern Cross University</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/some-vegetables-are-pretty-low-in-fibre-so-which-veggies-are-high-fibre-heroes-246238">original article</a>.</em></p> </div>

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What’s the difference between Hass and Shepard avocados? It’s not just the colour

<div class="theconversation-article-body"><em><a href="https://theconversation.com/profiles/yasmine-probst-235268">Yasmine Probst</a>, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a> and <a href="https://theconversation.com/profiles/karen-zoszak-1474727">Karen Zoszak</a>, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a></em></p> <p>Whether with crumbled feta or poached eggs, you’d be challenged to find a cafe in Australia or farther afield that doesn’t have avocado somewhere on the menu.</p> <p>This fruit (yep, it’s a fruit from a tree, not a vegetable) is widely associated with brunch culture and other trendy eating habits.</p> <p>The Australian avocado industry developed in the 1960s, 30 years after the start of the first large-scale <a href="https://australianfoodtimeline.com.au/wp-content/uploads/2019/04/Avocado-history.pdf">production in California</a>. Orchards producing avocados now span most parts of Australia.</p> <p>Avocados are considered a <a href="https://theconversation.com/what-actually-makes-avocados-bad-for-the-environment-230571">monoculture crop</a>: they’re grown on the same land each year, making them more susceptible to pests and creating a need for increased fertiliser use. The carbon footprint of avos is almost twice as high as that of apples, but much lower than many animal food sources.</p> <p>There are now over 50 different avocado types globally, but only a few are grown commercially.</p> <h2>Not all avos are the same</h2> <p>You may not notice a difference when you get your avocado toast at a cafe. But at the shops or the market, a striking difference occurs each year in Australia.</p> <p>In autumn, the familiar dark purple Hass avocado disappears and is replaced with the lighter green Shepard variety. In Australia, this typically happens between February and May.</p> <p>If you don’t know the difference between the two, you may expect Shepard avos to perform the same way as Hass – and be left disappointed. There are some important differences.</p> <h2>Hass avocados</h2> <p>Hass avocados are known for their dark, pebbly-looking skin that appears almost black when ripe. They have an ovoid shape with a slight pear-like appearance. The thick skin can be a challenge to peel, often requiring a sharp knife or avocado slicer.</p> <p>Hass avocado flavour is rich, creamy and buttery, with nutty undertones. Their texture is ideal for mashing, blending and spreading, creating a creamy texture in dips, guacamole and smoothies.</p> <p>Hass avocados ripen – and darken in colour – slowly over several days. They remain firm to the touch when ripe, and will feel squishy when overripe. A slight give when pressed confirms Hass avos are ready to eat.</p> <p>Available in Australia from May to January, Hass are the dominant variety of commercially grown avocado worldwide. They were <a href="https://modernfarmer.com/2019/08/scientists-crack-the-genetic-code-of-the-hass-avacado/">cultivated by horticulturalist Rudolph Hass</a> in California in the 1920s.</p> <h2>Shepard avocados</h2> <p>Shepard avocados have smooth, green skin that remains green even when they are fully ripe. They are round to slightly oblong in shape and have a slightly milder and sweeter taste, with less pronounced nutty undertones.</p> <p>Shepard avocados ripen more quickly than Hass, but you won’t be able to tell that by the colour. Instead, check for softness – Shepard avocados are very soft when ripe. What might feel overripe when handling a Hass will likely be ideal ripeness if it’s a Shepard. The thin, smooth skin makes them easy to peel by hand or with a gentle squeeze.</p> <p>Their buttery soft texture is firm and creamy, and they hold their shape well when cut, making them ideal for slicing, dicing and spreading despite being structurally firm.</p> <p>Interestingly, Shepard avocados brown much more slowly than Hass, making them perfect for garnishes. Their milder flavour also makes Shepard avos well suited to sweet dishes, such as chocolate mousse.</p> <p>Shepard avos account for approximately 10–15% of Australian avocados and are in season from February to April each year while there is a gap in the Hass season.</p> <p><a href="https://www.abc.net.au/news/rural/2023-04-13/hass-avocados-more-popular-variety-shepard/102154678">Australia is the only country in the world</a> that grows Shepard avocados commercially. (They are grown in Queensland.)</p> <h2>Avocados and our health</h2> <p>As avocados contain <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000162">roughly 13 grams of fat per 100g</a>, people <a href="https://theconversation.com/four-simple-food-choices-that-help-you-lose-weight-and-stay-healthy-112054">wishing to lose weight</a> were previously advised to avoid or limit eating them.</p> <p>We now know that a majority of this fat is oleic acid, a monounsaturated (healthy) fat that helps to reduce cholesterol and improve <a href="https://nutritionj.biomedcentral.com/articles/10.1186/s12937-024-00915-7/tables/1">heart health</a>.</p> <p>Additionally, only 1% of an avocado is made up of carbohydrates, making the fruit popular with people following a ketogenic (keto) diet of low carbs and high fat.</p> <p>People who consume avos also tend to <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9361124/">follow a better pattern of eating</a> in general. They eat more whole grains, fruit and vegetables and fewer discretionary or takeaway foods.</p> <p>As an energy-dense food, consuming a whole avocado is about the same as eating 2.5 whole apples. Per 100 grams, avocado actually gives you less energy than an equivalent amount of cooked white rice.</p> <p>As avocado dishes are visually appealing and often featured in food photography, they have become a symbol of modern eating habits.</p> <p><em>Correction: this article has been amended to clarify that most parts of Australia now have avocado orchards, and that avocados have roughly 13g of fat per 100g, not 53%.</em><!-- 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/233243/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/yasmine-probst-235268"><em>Yasmine Probst</em></a><em>, Professor, School of Medical, Indigenous and Health Sciences, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a> and <a href="https://theconversation.com/profiles/karen-zoszak-1474727">Karen Zoszak</a>, Accredited Practising Dietitian, PhD Candidate, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</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/whats-the-difference-between-hass-and-shepard-avocados-its-not-just-the-colour-233243">original article</a>.</em></p> </div>

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Jamie Oliver opens up on former feud with Gordon Ramsay

<p>Jamie Oliver has opened up about his former feud with Gordon Ramsay on <em>The Louis Theroux Podcast</em>. </p> <p>The 49-year-old told Theroux that after years of exchanges with the <em>Hell's Kitchen</em> star, their wives Jools Oliver and Tana Ramsay were the ones who stepped in an encouraged them to patch things up. </p> <p>"I was a target [for] probably 10 years, I think, it was regular," Oliver said of Ramsay.</p> <p>"I generally used to bite [back] once a year, and then that used to set him off for another year ... I think it kind of generated the noise, it was serving its purpose for him - I mean, I'd have to ask Gordon what it was all about.</p> <p>"Cause we never fell out, we got on for the first couple of years, and then - as he did more TV - it just went on and on and on, and it was quite, it was painful but in the end it was Jools and his wife Tana that sorted it out."</p> <p>Oliver revealed that despite their former feud, his kids are friends with Ramsay's children. </p> <p>"It was like, 'come on dads, grow up' so I think that both of us got a telling off, and then we went to have a drink and put it all to rest and let bygones be bygones," he said.</p> <p>When Oliver's Italian chain went under, Ramsay was "very supportive" and "very kind", even sending him messages of encouragement. </p> <p>Oliver also opened up on his feud with Marco Pierre White, and said he was "destroyed" to hear his "hero" slam him in the press and didn't know what sparked it as they never worked together. </p> <p>"He doesn't like me at all, still doesn't," he said, but added "that's fine, I don't need anything from him".</p> <p>"I still think he was like a game changer, he was still my hero for that period of my life but that's life, and it's not just Marco, it's lots of people," Oliver said.</p> <p><em>Image: Alan Davidson/ Shutterstock Editorial</em></p>

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Readers response: Which discontinued fast food item do you want to come back?

<p>We asked our reader what discontinued food item they would love to see make a comeback. Here's what they said. </p> <p><strong>Lillian Mary Brand</strong> - KFC had this wicked bean salad back in the 80's!!! Loved it!!</p> <p><strong>Ellen Kuchel</strong> - Lattice Biscuits and Polly Waffles.</p> <p><strong>Phill Johnston</strong> - All you can eat at Pizza Hut.</p> <p><strong>Bruce Hopkins</strong> - Henny Penny Chicken.</p> <p><strong>Sharyn Wood</strong> - KFC in the late 60s early 70s had the most amazing gravy I have ever tasted. A pot of the gravy with their bread rolls was a very cheap meal!</p> <p><strong>Herman Zirkzee</strong> - Real milkshakes in metal containers with ice cream and malt.</p> <p><strong>Maureen Whale</strong> - Georgie Pie. </p> <p><strong>Robyn Joy Davis</strong> - Potato skins from Sizzlers.</p> <p><strong>Christine Murphy</strong> - Scrambled eggs and big breakfast from Macca's.</p> <p><strong>Julia Haffenden</strong> - Hungry Jack's hotdog and Yumbos.</p> <p><em>Image credits: Shutterstock</em></p>

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The Project reveals which star is not returning for 2025

<p><em>The Project</em> has revealed which major star of the panel show will not be returning for the 2025. </p> <p>According Network Ten, comedian Michael Hing will be leaving the program in 2025 after first joining the cast in 2023. </p> <p>Ten confirmed his departure in a statement, saying, "For the last two years, we have loved Michael Hing’s quick wit and hosting hijinks as a regular on <em>The Project.</em>"</p> <p>"We wish Michael every success for his nationwide stand-up tour and look forward to welcoming him back to the desk between gigs in 2025."</p> <p>Hing also shared the news on social media, explaining that he is leaving <em>The Project</em> in order to focus on his stand-up comedy tour of Australia, which runs from February to July.</p> <p>He wrote, “Unlike last year (when I didn’t do a tour), this year I’m not eagerly (terrifiedly) awaiting the birth of our first child. And now that we have said child, I’m embarking on the biggest tour I’ve ever done: Perth, Adelaide, Canberra, Gold Coast Melbourne, Brisbane, Sydney (not exactly a big effort) and Newcastle."</p> <p>“I should mention as well, with the size of the tour, and my ongoing commitment to not being entirely absent from the baby’s life, I’m going to take a step back from being on <em>The Project</em> next year.”</p> <p>The network also revealed that <em>The Project</em> panel would be reduced to three co-panelists on Fridays, commencing from February.</p> <p><em>Image credits: Instagram </em></p> <p class="mol-para-with-font" style="font-size: 16px; margin: 0px 0px 16px; padding: 0px; min-height: 0px; letter-spacing: -0.16px; font-family: Inter, sans-serif;"> </p>

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Weet-Bix weighs in on married couple's "un-Australian" debate

<p>A husband and wife have gone viral on social media for their differing views on stacking Weet-Bix, with the breakfast cereal company chiming in to settle their debate. </p> <p>The argument erupted on Reddit after a man asked users to "Help me settle an argument between my wife and me" over how they prepared their Weet-Bix in the morning. </p> <p>“How do you eat yours? I put my Weet-Bix vertically, which optimises each biscuit’s access to milk, ensuring a more balanced texture across the dish. She likes hers flat. Thoughts?”</p> <p>The man attached a photo of both ways side-by-side. In the first bowl, four Weet-Bix biscuits are placed vertically, while in the second, they’re stacked flat.</p> <p>Within hours, thousands of comments poured in on the divisive post and the consensus was clear: eating them vertically is “un-Australian”. </p> <p>“I’ve never heard of that,” one user wrote. “I denounce it as heresy and witchcraft.”</p> <p>“I didn’t know there was any other way to eat them other than flat,” chimed in another.</p> <p>“Who are these people eating their Weet-Bix vertically and walking around acting like normal citizens?” joked someone else.</p> <p>However, a few brave souls defended the vertical method, saying they could see the benefits, such as keeping the biscuits “crisper” for longer and allowing more to fit in the bowl.</p> <p>To settle the debate, Sarah Smyth, Weet-Bix Brand Manager at Sanitarium chimed in, telling <em><a href="https://www.news.com.au/lifestyle/food/eat/weetbix-responds-to-wild-breakfast-debate/news-story/f6f6585dbb48070ea79e97ca586559ce" target="_blank" rel="noopener">news.com.au</a></em> that the Aussie breakfast staple is to be enjoyed however you want.</p> <p>“We’ve been doing our Weet-Bix daily for nearly 100 years, and there’s no right or wrong way,” she told the news outlet. </p> <p>“Vertical, flat, whole, crumbled, soaked or plain, we just love how the humble Weet-Bix is the perfect base to inspire a master breakfast chef in any generation."</p> <p>“From savoury to the strangest of sweet toppings, to smoothies, slices, veggie balls, and even crumbled on a salad for extra crunch, we’ve heard it all over the years!”</p> <p><em>Image credits: Reddit</em></p>

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Going for a bushwalk? 3 handy foods to have in your backpack (including muesli bars)

<div class="theconversation-article-body"> <p><em><a href="https://theconversation.com/profiles/margaret-murray-1173544">Margaret Murray</a>, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a></em></p> <p>This time of year, many of us love to get out and spend time in nature. This may include hiking through Australia’s many beautiful <a href="https://www.nationalparks.nsw.gov.au/conservation-and-heritage/national-parks/australias-national-parks">national parks</a>.</p> <p>Walking in nature is a wonderful activity, supporting both <a href="https://doi.org/10.1108/S2044-994120170000009004">physical</a> and <a href="https://link.springer.com/article/10.1007/s12144-023-05112-z">mental health</a>. But there can be risks and it’s important to be prepared.</p> <p>You may have read the news about hiker, Hadi Nazari, who was <a href="https://www.theguardian.com/australia-news/2025/jan/08/how-missing-hiker-survived-in-kosciuszko-national-park">recently found</a> alive after spending 13 days lost in Kosciuszko National Park.</p> <p>He reportedly survived for almost two weeks in the Snowy Mountains region of New South Wales by drinking fresh water from creeks, and eating foraged berries and two muesli bars.</p> <p>So next time you’re heading out for a day of hiking, what foods should you pack?</p> <p>Here are my three top foods to carry on a bushwalk that are dense in nutrients and energy, lightweight and available from the local grocery store.</p> <h2>1. Muesli bars</h2> <p>Nazari <a href="https://www.theguardian.com/australia-news/2025/jan/09/hiker-who-left-museli-bars-in-kosciuszko-hut-hadi-nazari">reportedly ate</a> two muesli bars he found in a mountain hut. Whoever left the muesli bars there made a great choice.</p> <p>Muesli bars come individually wrapped, which helps them last longer and makes them easy to transport.</p> <p>They are also a good source of energy. Muesli bars typically contain about <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000333">1,500</a>-<a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000344">1,900</a> kilojoules per 100 grams. The average energy content for a 35g bar is <a href="https://doi.org/10.3390/foods8090370">about 614kJ</a>.</p> <p>This may be <a href="https://www.eatforhealth.gov.au/nutrient-reference-values/nutrients/dietary-energy">a fraction</a> of what you’d usually need in a day. However, the energy from muesli bars is released at a <a href="https://glycemicindex.com/gi-search/?food_name=muesli+bar&amp;product_category=&amp;country=&amp;gi=&amp;gi_filter=&amp;serving_size_(g)=&amp;serving_size_(g)_filter=&amp;carbs_per_serve_(g)=&amp;carbs_per_serve_(g)_filter=&amp;gl=&amp;gl_filter=">slow to moderate pace</a>, which will help keep you going for longer.</p> <p>Muesli bars are also <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000333">packed with nutrients</a>. They contain all three macronutrients (carbohydrate, protein and fat) that our body needs to function. They’re a good source of carbohydrates, in particular, which are a key energy source. An average Australian muesli bar contains <a href="https://doi.org/10.3390/foods8090370">14g of whole grains</a>, which provide carbohydrates and dietary fibre for long-lasting energy.</p> <p>Muesli bars that contain nuts <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000344">are typically</a> higher in fat (19.9g per 100g) and protein (9.4g per 100g) than <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000333">those without</a>.</p> <p>Fat and protein are helpful for <a href="https://pubmed.ncbi.nlm.nih.gov/16988118/">slowing down</a> the release of energy from foods and the protein will help keep you <a href="https://doi.org/10.1016/j.foodhyd.2016.08.003">feeling full for longer</a>.</p> <p>There are many different types of muesli bars to choose from. I recommend looking for those with whole grains, higher dietary fibre and higher protein content.</p> <h2>2. Nuts</h2> <p>Nuts are nature’s savoury snack and are also a great source of energy. Cashews, pistachios and peanuts contain about <a href="https://www.researchgate.net/publication/6671761_Nuts_Source_of_energy_and_macronutrients#fullTextFileContent">2,300-2,400kJ per 100g</a> while Brazil nuts, pecans and macadamias contain about <a href="https://www.researchgate.net/publication/6671761_Nuts_Source_of_energy_and_macronutrients#fullTextFileContent">2,700-3,000kJ per 100g</a>. So a 30g serving of nuts will provide about 700-900kJ depending on the type of nut.</p> <p>Just like muesli bars, the energy from nuts <a href="https://glycemicindex.com/gi-search/?food_name=nut+&amp;product_category=nuts&amp;country=&amp;gi=&amp;gi_filter=&amp;serving_size_(g)=&amp;serving_size_(g)_filter=&amp;carbs_per_serve_(g)=&amp;carbs_per_serve_(g)_filter=&amp;gl=&amp;gl_filter=">is released slowly</a>. So even a relatively small quantity will keep you powering on.</p> <p>Nuts are also <a href="https://www.mdpi.com/2304-8158/12/5/942">full of nutrients</a>, such as protein, fat and fibre, which will help to <a href="https://doi.org/10.1080/10408398.2018.1514486">stave off hunger</a> and keep you moving for longer.</p> <p>When choosing which nuts to pack, almost any type of nut is going to be great.</p> <p>Peanuts are often the best value for money, or go for something like walnuts that are <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F006116">high in omega-3 fatty acids</a>, or a nut mix.</p> <p>Whichever nut you choose, go for the unsalted natural or roasted varieties. Salted nuts will make you thirsty.</p> <p>Nut bars are also a great option and have the added benefit of coming in pre-packed serves (although nuts can also be easily packed into re-usable containers).</p> <p>If you’re allergic to nuts, roasted chickpeas are another option. Just try to avoid those with added salt.</p> <h2>3. Dried fruit</h2> <p>If nuts are nature’s savoury snack, fruit is nature’s candy. Fresh fruits (such as grapes, frozen in advance) are wonderfully refreshing and perfect as an everyday snack, although can add a bit of weight to your hiking pack.</p> <p>So if you’re looking to reduce the weight you’re carrying, go for dried fruit. It’s lighter and will withstand various conditions better than fresh fruit, so is less likely to spoil or bruise on the journey.</p> <p>There are lots of varieties of dried fruits, such as sultanas, dried mango, dried apricots and dried apple slices.</p> <p>These are good sources of <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F008983">sugar for energy</a>, <a href="https://doi.org/10.3390/nu10121833">fibre</a> for fullness and healthy digestion, and contain <a href="http://dx.doi.org/10.12944/CRNFSJ.10.1.06">lots of vitamins and minerals</a>. So choose one (or a combination) that works for you.</p> <h2>Don’t forget water</h2> <p>Next time you head out hiking for the day, you’re all set with these easily available, lightweight, energy- and nutrient-dense snacks.</p> <p>This is not the time to be overly concerned about limiting your sugar or fat intake. Hiking, particularly in rough terrain, places demands on your body and energy needs. For instance, an adult hiking in rough terrain can burn upwards <a href="https://scholar.ufs.ac.za/server/api/core/bitstreams/eb9b5b76-bdfc-456f-b833-c3e285948e4a/content">of about</a> 2,000kJ per hour.</p> <p>And of course, don’t forget to take plenty of water.</p> <p>Having access to even limited food, and plenty of fresh water, will not only make your hike more pleasurable, it can save your life.<!-- 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/246968/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/margaret-murray-1173544">Margaret Murray</a>, Senior Lecturer, Nutrition, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a></em></p> <p><em>Image credits: Shutterstock </em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/going-for-a-bushwalk-3-handy-foods-to-have-in-your-backpack-including-muesli-bars-246968">original article</a>.</em></p> </div>

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