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"Big one for shenanigans": Aussie larrikin paddles a giant pumpkin down a river

<p>In potentially the most Aussie story ever and a suspected world first, one bloke has pinched his mate's award-winning pumpkin to turn into a paddle boat and sail down the Tumut River. </p> <p>The enormous pumpkin was grown by farmer Mark Peacock, who grew the vegetable to a whopping 407kg and would regularly post updates on the gourd's growing progress on Facebook. </p> <p>The pumpkin even earned a fitting name, Tormund after a character in Game of Thrones, and was used to feed his livestock.</p> <p>After the pumpkin had served its purpose, Peacock's friend and local canoe club commodore Adam Farquharson saw a once in a lifetime opportunity. </p> <p>Sporting a sailor hat and pipe, he navigated the hollowed-out pumpkin, dubbed ‘Cinderella’, down the Tumut River in New South Wales’ Riverina region, much to the amusement of bystanders.</p> <p>“Barry Humphries said that he’s a big fan of the unnecessary, and I am too. I’m a big one for shenanigans,” he told <em><a title="www.abc.net.au" href="https://www.abc.net.au/news/2024-04-16/man-turns-mammoth-400kg-pumpkin-into-a-canoe/103708438">ABC Riverena</a></em><a title="www.abc.net.au" href="https://www.abc.net.au/news/2024-04-16/man-turns-mammoth-400kg-pumpkin-into-a-canoe/103708438">.</a></p> <p>While initially surprised by Farquharson’s antics, Mr Peacock acknowledged that it was characteristic of his friend’s sense of humour to do something out of the ordinary to make people smile. </p> <p>“He’s really hilarious. But he’s random, occasionally,” he said.</p> <p>“I intentionally grew this as a family project and then started doing Facebook updates every week.”</p> <p>For Mr Farquharson, the voyage was simply about enjoying himself and giving locals an opportunity for a laugh. </p> <p>Farquharson joked about potential future exploits but remained grounded about his brief moment of fame as “Popeye the Pumpkin Man.” </p> <p>“I think the worldwide fame will wear off pretty soon. I won’t end up like Taylor Swift. I’ll just get back to life as normal,” he said.</p> <p>Reflecting on the unusual journey, Mr Farquharson humorously considered preserving the pumpkin as a national curiosity by placing it on a pedestal among Australian sporting royalty. </p> <p>“It was a sad moment. I did jokingly say to my wife that I should petition the prime minister to have it preserved and put next to Phar Lap’s heart at the National Museum,” he told the <em>ABC</em>.</p> <p>“She thought I was an idiot.”</p> <p><em>Image credits: Facebook</em></p>

Domestic Travel

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Climate activists throw soup at Mona Lisa

<p>Two climate change activists have hurled soup at the bullet-proof glass protecting Leonardo da Vinci’s iconic painting, the Mona Lisa, at the Louvre Museum in Paris. </p> <p>On Sunday morning, local time, a video posted on social media showed two women throwing red and orange soup onto the glass protecting the painting to the shock of bystanders. </p> <p>The incident came amid days of protests by French farmers across the country demanding better pay, taxes, and regulations.</p> <p>The two women, with the words "FOOD RIPOSTE" or "Food Counterattack" written on their T-shirts,  managed to pass under the security barrier and stood in front of the painting, while shouting slogans for a sustainable food system.</p> <p>“What is more important? Art or the right to healthy and sustainable food?” they asked. </p> <p>“Your agricultural system is sick. Our farmers are dying at work,” they added, before the security put black panels in front of the painting, and asked visitors to evacuate the space. </p> <blockquote class="twitter-tweet"> <p dir="ltr" lang="fr">ALERTE - Des militantes pour le climat jettent de la soupe sur le tableau de La Joconde au musée du Louvre. <a href="https://twitter.com/CLPRESSFR?ref_src=twsrc%5Etfw">@CLPRESSFR</a> <a href="https://t.co/Aa7gavRRc4">pic.twitter.com/Aa7gavRRc4</a></p> <p>— CLPRESS / Agence de presse (@CLPRESSFR) <a href="https://twitter.com/CLPRESSFR/status/1751538762687893894?ref_src=twsrc%5Etfw">January 28, 2024</a></p></blockquote> <p>On its website, the "Food Riposte" group said that the French government is breaking its climate commitments, and they demanded a state-sponsored health care system to be put in to give people better access to healthy food, while providing farmers with a decent income. </p> <p>The protests comes after the French government announced a series of measures for agricultural workers on Friday, which they believe do not fully address their demands. </p> <p><em>Image: Twitter</em><span style="font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, 'Open Sans', 'Helvetica Neue', sans-serif;"> </span></p>

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‘Good soup is one of the prime ingredients of good living’: a (condensed) history of soup, from cave to can

<p><a href="https://theconversation.com/profiles/garritt-c-van-dyk-1014186">Garritt C Van Dyk</a>, <em><a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a></em></p> <p>Hot soup on a cold day brings warmth and comfort so simple that we don’t think too much about its origins. But its long history runs from the Stone Age and antiquity through to modernity, encompassing the birth of the restaurant, advances in chemistry, and a famous pop art icon.</p> <p>The basic nature of soup has a fundamental appeal that feels primordial – because it is.</p> <p><a href="https://www.academia.edu/12384834/2015_Speth_When_Did_Humans_Learn_to_Boil_">Archaeologists</a> speculate the first soup might have been made by Neanderthals, boiling animal bones to extract fat essential for their diet and drinking the broth. Without the fats, their high intake of lean animal meats could have led to protein poisoning, so stone age soup was an important complement to primeval nutrition.</p> <p>The fundamental benefit of these bone broths is confirmed by archaeological discoveries around the world, ranging from a gelatin broth in <a href="https://www.archaeology.org/issues/317-1811/trenches/7056-trenches-egypt-giza-livestock-bones">Egypt’s Giza plateau</a>, to <a href="https://www.bbc.com/news/world-asia-pacific-11981666">Shaanxi Province</a> in China.</p> <p>The widespread distribution of archaeological finds is a reminder soup not only has a long history, but is also a global food.</p> <p>Today, our idea of soup is more refined, but the classic combination of stock and bread is embedded in the Latin root of the verb <em>suppāre</em>, meaning “to soak”.</p> <p>As a noun, <em>suppa</em> became <em>soupe</em> in Old French, meaning bread soaked in broth, and <em><a href="https://quod.lib.umich.edu/m/middle-english-dictionary/dictionary/MED41830/track?counter=1&amp;search_id=24326280">sowpes</a></em> in Middle English. This pairing was also an economical way of reclaiming stale bread and thickening a thin broth. Wealthier households might have toasted fresh bread for the dish, but less prosperous diners used up stale bread that was too hard to chew unless softened in the hot liquid.</p> <h2>From rustic to creamy</h2> <p>New ideas about science and digestion in 17th century France promoted <a href="https://www.researchgate.net/publication/340977432_The_Transformative_Influence_of_La_Varenne's_Le_Cuisinier_Francois_1651_on_French_Culinary_Practice">natural flavours</a> and thick, rustic preparations gave way to the creamy and velvety smooth soups we know today.</p> <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/527415/original/file-20230522-21-dcc0ot.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=1000&amp;fit=clip"><img src="https://images.theconversation.com/files/527415/original/file-20230522-21-dcc0ot.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/527415/original/file-20230522-21-dcc0ot.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=600&amp;h=450&amp;fit=crop&amp;dpr=1 600w, https://images.theconversation.com/files/527415/original/file-20230522-21-dcc0ot.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=600&amp;h=450&amp;fit=crop&amp;dpr=2 1200w, https://images.theconversation.com/files/527415/original/file-20230522-21-dcc0ot.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=600&amp;h=450&amp;fit=crop&amp;dpr=3 1800w, https://images.theconversation.com/files/527415/original/file-20230522-21-dcc0ot.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;h=566&amp;fit=crop&amp;dpr=1 754w, https://images.theconversation.com/files/527415/original/file-20230522-21-dcc0ot.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=754&amp;h=566&amp;fit=crop&amp;dpr=2 1508w, https://images.theconversation.com/files/527415/original/file-20230522-21-dcc0ot.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=754&amp;h=566&amp;fit=crop&amp;dpr=3 2262w" alt="People line up for soup" /></a><figcaption><span class="caption">The Soup Kitchen, Antonio de Puga, ca. 1630.</span> <span class="attribution"><span class="source">Museo de Arte de Ponce</span></span></figcaption></figure> <p>New versions of the liquid food were developed by early modern European chefs, such as the <a href="https://archive.org/details/lenouveaucuisini01mass/page/138/mode/2up">seafood bisque</a>, extracting flavour from the shells of crustaceans.</p> <p>The first restaurant as we understand them today opened in Paris in 1765, and was immortalised for a <a href="https://gallica.bnf.fr/ark:/12148/bpt6k9785063s/f167.item.r=sante">simple broth</a>, a clear soup made from bone broth and fresh herbs.</p> <p><a href="https://www.rebeccalspang.org/invention-of-the-restaurant">Mathurin Roze de Chantoiseau</a>, the original French restaurateur, created a new type of public space where weary diners could regain their lost appetites and soothe their delicate nerves at all hours.</p> <p>It may appear to be a contradiction that the first restaurant specifically catered to clients who had lost their appetites, yet it seems perfectly natural soup was the cure.</p> <h2>Easy and affordable</h2> <p>Soup was not destined to be limited to fancy restaurants or the long simmering stock pots of peasants. Modern science made it convenient and less expensive for home cooks.</p> <p>In 1897, a chemist at the Campbell soup company, John Dorrance, developed a <a href="https://www.campbellsoupcompany.com/about-us/our-story/campbell-history/">condensed canned soup</a> that dramatically reduced the water content. The new method halved the cost of shipping and made canned soup an affordable meal anyone could prepare.</p> <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/527409/original/file-20230522-17-ts8u8f.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=1000&amp;fit=clip"><img src="https://images.theconversation.com/files/527409/original/file-20230522-17-ts8u8f.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/527409/original/file-20230522-17-ts8u8f.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=600&amp;h=387&amp;fit=crop&amp;dpr=1 600w, https://images.theconversation.com/files/527409/original/file-20230522-17-ts8u8f.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=600&amp;h=387&amp;fit=crop&amp;dpr=2 1200w, https://images.theconversation.com/files/527409/original/file-20230522-17-ts8u8f.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=600&amp;h=387&amp;fit=crop&amp;dpr=3 1800w, https://images.theconversation.com/files/527409/original/file-20230522-17-ts8u8f.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;h=486&amp;fit=crop&amp;dpr=1 754w, https://images.theconversation.com/files/527409/original/file-20230522-17-ts8u8f.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=754&amp;h=486&amp;fit=crop&amp;dpr=2 1508w, https://images.theconversation.com/files/527409/original/file-20230522-17-ts8u8f.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=754&amp;h=486&amp;fit=crop&amp;dpr=3 2262w" alt="Painting of men at a table" /></a><figcaption><span class="caption">Lunch (The Soup, Version II), Albin Egger-Lienz, 1910.</span> <span class="attribution"><span class="source">Leopold Museum, Vienna</span></span></figcaption></figure> <p>This revolutionary achievement was recognised at the 1900 Paris Exposition, winning an award for product excellence. Winning the prize was an achievement considering the competition at the world fair. The other technological advances exhibited at the turn of the century included the diesel engine, “talking” films, dry cell batteries and the Paris Metro.</p> <p>The bronze medallion from 1900 still appears on the iconic red and white label, made famous by pop artist Andy Warhol’s <a href="https://www.moma.org/learn/moma_learning/andy-warhol-campbells-soup-cans-1962/">32 Campbell Soup Cans</a> (1962).</p> <p>In his work, Warhol appropriated images from consumer culture and the media ordinary people would instantly recognise, from Coca-Cola bottles to Marilyn Monroe. In his famous soup painting, 32 canvases – one for each flavour of soup – are lined up like cans on a supermarket shelf.</p> <p>Some <a href="https://warhol.netx.net/portals/warhol-exhibitions/#asset/108496">interpretations</a> consider this a commentary on the link between art and consumerism, emphasising the ordinary quality of the everyday object. The artist may also have been influenced by his personal eating habits – he claimed he had <a href="https://whitney.org/collection/works/5632">soup for lunch</a> every day for 20 years.</p> <h2>‘One of the prime ingredients of good living’</h2> <p>A steady diet of soup is not guaranteed to inspire famous art, but its appeal is universal. Soup can be humble or fancy, cutting across cultures and classes.</p> <p>Deceptively simple, the warmth and comfort of soup provide a temporary refuge from the winter chill, comforting the diner from the inside.</p> <p>The French chef Auguste Escoffier, famous for enshrining the five basic “<a href="https://www.escoffieronline.com/our-guide-to-escoffiers-5-mother-sauces/">mother sauces</a>” in French cuisine, raised soups to perfection in the early 20th century, developing refined preparations that remain classics today.</p> <p>Escoffier, <a href="https://books.google.com.au/books/about/Escoffier.html?id=JFIDd639wlQC&amp;redir_esc=y">known as</a> “the king of chefs and the chef of kings”, had very <a href="https://www.google.com.au/books/edition/A_Guide_to_Modern_Cookery/KCbkcXHj7qoC?hl=en&amp;gbpv=1&amp;dq=escoffier+guide+culinaire&amp;printsec=frontcover">high standards</a> for soup, claiming “of all the items on the menu, soup is that which exacts the most delicate perfection”.</p> <p>An Austrian apprentice of Escoffier, Louis P. De Gouy, was chef at the Waldorf Astoria for 30 years and wrote 13 cookbooks.</p> <p>He summed up the appeal of soup in a <a href="https://www.google.com.au/books/edition/The_Soup_Book/1tNmDwAAQBAJ?hl=en&amp;gbpv=1&amp;printsec=frontcover">volume</a> dedicated to the dish with over 700 recipes:</p> <blockquote> <p>Good soup is one of the prime ingredients of good living. For soup can do more to lift the spirits and stimulate the appetite than any other one dish.</p> </blockquote> <p>From Neanderthal broth to pop art icon, this humble pantry staple has a rich and vibrant history, giving us both nourishment and food for thought.<!-- 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/205656/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/garritt-c-van-dyk-1014186">Garritt C Van Dyk</a>, Lecturer, <em><a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</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/good-soup-is-one-of-the-prime-ingredients-of-good-living-a-condensed-history-of-soup-from-cave-to-can-205656">original article</a>.</em></p> <p><em>Images: Getty</em></p>

Food & Wine

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What to eat when you have COVID – and why reaching for the chicken soup is not a bad idea

<p>Got COVID? Again?</p> <p>Deciding what to eat can be mentally taxing, especially when you are not feeling well. However, our diet plays a role in preventing and managing poor health, including COVID.</p> <p>Having a healthy diet is associated with a <a href="https://gut.bmj.com/content/70/11/2096">reduced risk of COVID</a>. And, if you do have COVID, a healthy diet is associated with <a href="https://gut.bmj.com/content/70/11/2096">milder symptoms</a>.</p> <h2>What should I eat during COVID infection?</h2> <p>When we are sick it can be challenging to even think about food. However, the best way to fight the infection is by providing your body with foods that best support you to <a href="https://www.emro.who.int/nutrition/covid-19/nutrition-advice-for-adults-during-the-covid-19-outbreak.html">heal</a>.</p> <p>Fresh fruit, vegetables, whole grains and various forms of protein are broken down into substances by the body to support your immune system. </p> <p><a href="https://www.eatforhealth.gov.au/guidelines/australian-guide-healthy-eating">The Australian Guide to Healthy Eating</a> suggests we eat a variety of fresh foods every day including:</p> <ul> <li> <p>two serves of fruit and five serves of vegetables</p> </li> <li> <p>whole grains, such as wholemeal pasta, brown rice or wholemeal bread</p> </li> <li> <p>healthy fats, such as avocado or olive oil </p> </li> <li> <p>meat and meat alternatives (such as lean beef, chicken, tofu or legumes) and dairy (such as cheese or milk). </p> </li> </ul> <p>Eating these kinds of foods every day helps provide our body with the nutrients required to fight infections and remain healthy. </p> <p><a href="https://doi.org/10.3390/nu10050587">Avoiding processed and ultra processed foods</a> is also encouraged due to the high levels of salt and sugar and lack of nutrition found in these types of foods.</p> <h2>What about chicken soup or similar?</h2> <p>A great way to get all the nutrition your body requires when sick with COVID is through homemade chicken soup, chicken avgolemono, chicken congee or other similar dishes. </p> <p>Why? Here are four good reasons:</p> <p>1. It’s easy and cheap to make</p> <p>The great thing about chicken soup is you can pop it in one pan (or into a slow cooker), throw all the ingredients in together and let it simmer away. </p> <p>While the ingredients in chicken soup pack a powerful nutritional punch, they don’t cost the Earth.</p> <p>2. It’s easy to absorb</p> <p>The boiling process releases the <a href="https://doi.org/10.3390/foods10071456">nutritional elements</a> found in the ingredients and aids in digestion and absorption of these vital nutrients. </p> <p>3. It’s full of vitamins and minerals</p> <p><a href="https://scuj.journals.ekb.eg/article_119478.html">Essential vitamins and minerals</a> found in chicken soup include: iron, magnesium, sodium, potassium, calcium, chromium, copper, zinc, vitamin A, vitamin C, vitamin B6 and vitamin B12. </p> <p>4. It’s flavoursome and powerful</p> <p>The tasty flavour of chicken soup is enhanced by the <a href="https://doi.org/10.1080/10942912.2017.1291678">seventeen different amino acids</a> found in chicken soup. These amino acids also provide strength for your <a href="https://pubmed.ncbi.nlm.nih.gov/17403271/">immune system.</a></p> <h2>Nutrition can support immune health but it’s not the only answer</h2> <p>The best way to treat and manage a COVID infection is to avoid it in the first place. So remember to practise good hygiene, like washing your hands regularly, and maintain your recommended <a href="https://www.health.gov.au/our-work/covid-19-vaccines/advice-for-providers/clinical-guidance/clinical-recommendations">vaccine schedule</a>. </p> <p>Practising a healthy lifestyle will also reduce your risks of not only contracting COVID, but also developing chronic disease. This includes not smoking or vaping, maintaining healthy physical activity habits, getting enough sleep and reducing alcohol consumption. </p> <p>The current <a href="https://www.health.gov.au/news/australian-alcohol-guidelines-revised#:%7E:text=To%20reduce%20the%20risk%20of,risk%20of%20harm%20from%20alcohol.">recommendation</a> for maximum alcohol intake is ten standard drinks in one week, and no more than four standard drinks in one day. </p> <h2>Don’t forget to drink plenty of water</h2> <p>Water is <a href="https://health-study.joinzoe.com/post/how-much-fluid-should-i-drink-if-i-have-covid-19">crucial</a> when you’re sick. </p> <p>Being dehydrated can enhance symptoms of colds and infections, including COVID. It is also associated with a higher risk of developing <a href="https://ccforum.biomedcentral.com/articles/10.1186/s13054-022-04203-w">long COVID</a>. </p> <p>Aim to drink at least two litres of water per day, even more if you have a high body weight or have been losing fluids through vomiting or sneezing/runny nose.</p> <p>If you don’t feel like having plain water, there are many healthy alternatives such as tea, broth or soup.</p> <h2>Let’s remember to eat healthy anyway</h2> <p>Eating a healthy and balanced diet is an important part of maintain good health and vitality.</p> <p>Getting caught up in fads or buying supplements can be expensive and there is <a href="https://theconversation.com/dont-listen-to-gwyneth-paltrow-ivs-are-not-a-shortcut-to-good-health-202621">controversy</a> around their effectiveness. </p> <p>In the long run, eating healthy will make you feel better and save you money.</p> <p><em>Image credits: Getty Images</em></p> <p><em>This article originally appeared on <a href="https://theconversation.com/what-to-eat-when-you-have-covid-and-why-reaching-for-the-chicken-soup-is-not-a-bad-idea-202338" target="_blank" rel="noopener">The Conversation</a>. </em></p>

Body

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3 reasons you feel hungrier and crave comfort foods when the weather turns cold

<p>As we move through Autumn, parts of Australia are starting to see cooler weather. For some of us, that can mean increasing feelings of hunger and cravings for “comfort food” such as as pasta, stews and ramen. </p> <p>But what’s happening in our body?</p> <h2>3 things change when it gets cold</h2> <p>1. Our body conserves heat</p> <p>It sends this energy it conserves to our internal organs so they can maintain their temperature and work properly. The body can also perform heat-generating activities (such as shivering), which uses <a href="https://pubmed.ncbi.nlm.nih.gov/21261804/">energy</a>. The body will then look for additional energy through calories from eating food. </p> <p>2. Our body warms up when eating</p> <p>When we eat, the body needs to expend energy to digest, absorb, and metabolise the nutrients. This process requires the use of energy, which generates heat in the body, leading to an increase in body temperature termed “<a href="https://pubmed.ncbi.nlm.nih.gov/36012714/">diet-induced thermogenesis</a>”. </p> <p>However, the amount of energy used to keep us warm is quite <a href="https://www.sciencedirect.com/topics/medicine-and-dentistry/nonshivering-thermogenesis">modest</a>.</p> <p>3. Some people experience a drop in the neurotransmitter called serotonin</p> <p>This is partly because the rate our body produces serotonin is related to <a href="https://www.thelancet.com/pdfs/journals/lancet/PIIS0140673602117375.pdf">sunlight</a>, which is lower in winter. </p> <p>Serotonin helps to regulate mood, appetite, and sleep, among other things. When serotonin levels are low, it can lead to increased hunger and decreased satiety (feeling that you’ve had enough to eat), making us feel hungrier and less satisfied after meals.</p> <h2>Why we love comfort food in winter</h2> <p>Many of us struggle to eat salad in winter and crave mum’s chicken soup or a slow cooked, brothy ramen. </p> <p>Research shows our brain detects the cold weather and looks for warm <a href="https://www.mdpi.com/2072-6643/9/6/592">food</a>. Warm food can provide a sense of comfort and cosiness, which is particularly appealing during the colder months when we spend more time indoors.</p> <p><a href="https://www.sciencedirect.com/science/article/pii/S1878450X16300786">Comfort food</a> can mean something different for everyone. They are foods we reach for in periods of stress, nostalgia, discomfort (like being cold), or emotional turmoil. For most of us, the foods we often over-indulge in are rich and carbohydrate heavy.</p> <p>A drop in serotonin has also been shown to stimulate an urge to eat more <a href="https://pubmed.ncbi.nlm.nih.gov/16340952/">carbohydrate-rich</a> foods such as gnocchi, pasta, ragout, mashed potatoes. </p> <h2>What happens to those extra calories?</h2> <p>If you consume more energy in cooler weather, some of it will be used to keep you warm. Beyond keeping us warm, extra calories we consume are stored.</p> <p>While most humans today have access to a year-round food supply, some research shows our bodies may still have some leftover instincts related to storing energy for the cooler months when food was harder to come by. </p> <p>This behaviour may also be driven by biological factors, such as changes in hormone levels that regulate appetite and <a href="https://www.frontiersin.org/articles/10.3389/fnins.2013.00140/full">metabolism</a>.</p> <p>A fundamental principle of nutrition and metabolism is that the balance between the energy content of food eaten and energy expended to maintain life and to perform physical work affects body <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3302369/">weight</a>. This means any excess energy that we don’t use will be stored – usually as fat.</p> <p>Using mathematical modelling, researchers <a href="https://royalsocietypublishing.org/doi/10.1098/rspb.2015.2443">have predicted</a>weight gain is more likely when food is harder to find. Storing fat is an insurance against the risk of failing to find food, which for pre-industrial humans was most likely to happen in winter.</p> <h2>It doesn’t have to be unhealthy</h2> <p>No matter your cravings during cooler months, it’s important to remember your own personal health and wellbeing goals. </p> <p>If you’re worried about excess energy intake, a change in season is a great time to rethink healthy food choices. Including lots of whole fresh vegetables is key: think soups, curries, casseroles, and so on. </p> <p>Including protein (such as meat, fish, eggs, legumes) will keep you feeling fuller for longer.</p> <p><em>Image credits: Getty Images </em></p> <p><em>This article originally appeared on <a href="https://theconversation.com/3-reasons-you-feel-hungrier-and-crave-comfort-foods-when-the-weather-turns-cold-202831" target="_blank" rel="noopener">The Conversation</a>. </em></p>

Food & Wine

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93-year-old grandma shares her blunt dating advice with the world

<p>A 93-year-old woman from the United States has reached viral heights on social media with her frank dating advice for singles around the world - particularly when it comes to which men she thinks it best to avoid. </p> <p>In a series she calls ‘Red Flags for Guys’, Lillian Droniak has educated - and entertained - her audiences, warning them off of everyone from those who won’t open doors to those who won’t provide regular compliments, don’t have soup on hand, and don’t like bingo. </p> <p>In a later entry, she expanded on her own list, declaring that those who lie about their height, those who are water signs, anyone with a name starting with the letter J, plays golf, and don’t like cats are major red flags in the romantic department. </p> <p>“If he doesn't like bingo, I don't date him because I love bingo,” she explained. “If he doesn't keep enough soup for me in the refrigerator. I always like soup and eat soup … if he doesn't call me pretty all the time, I don't want anything to do with him.”</p> <div class="embed" style="box-sizing: inherit; margin: 0px; padding: 0px; border: 0px; font-size: 16px; vertical-align: baseline; outline: none !important;"><iframe class="embedly-embed" style="box-sizing: inherit; margin: 0px; padding: 0px; border-width: 0px; border-style: initial; vertical-align: baseline; width: 620.262px; max-width: 100%; outline: none !important;" title="tiktok embed" src="https://cdn.embedly.com/widgets/media.html?src=https%3A%2F%2Fwww.tiktok.com%2Fembed%2Fv2%2F7187092528930327850&amp;display_name=tiktok&amp;url=https%3A%2F%2Fwww.tiktok.com%2F%40grandma_droniak%2Fvideo%2F7187092528930327850%3Flang%3Den&amp;image=https%3A%2F%2Fp16-sign.tiktokcdn-us.com%2Fobj%2Ftos-useast5-p-0068-tx%2F0185552c26ef45e9a4155e25fdc88e95_1673375409%3Fx-expires%3D1680606000%26x-signature%3D2Bbvh8va4bNkeTSlql8fJ3xRfnU%253D&amp;key=59e3ae3acaa649a5a98672932445e203&amp;type=text%2Fhtml&amp;schema=tiktok" width="340" height="700" frameborder="0" scrolling="no" allowfullscreen="allowfullscreen"></iframe></div> <p> </p> <p>As Lillian told <em>Good Morning America</em> of her decision to launch her account, she gives her advice because she’s already been through it, and that the next generation “are maybe too young to think about it. </p> <p>“I was bashful when I was young. And now I’m too much trouble sometimes.” </p> <p>And while Lillian is happy to dish out her advice, it isn’t without some personal experience. The grandmother has also been open with her followers about her own journey back into the realm of dating, even sharing a clip of her preparing for an upcoming date after 25 years without embarking on one. </p> <p>“My first date in 25 years and he's going to pick me up in 20 minutes,” she said. “I'm getting nervous now. I met him at bingo and that's the way it goes.</p> <p>“He's really handsome and I couldn't say no ... I might kiss him, you never know but I'm going to still put lipstick on just in case.”</p> <p>"If he doesn't like it, he could leave,” she explained, after showcasing her outfit for the camera, “all I want is a free dinner. </p> <p>“I'm not even going to bring my wallet or my purse. I'll let you know how it goes.”</p> <div class="embed" style="box-sizing: inherit; margin: 0px; padding: 0px; border: 0px; font-size: 16px; vertical-align: baseline; outline: none !important;"><iframe class="embedly-embed" style="box-sizing: inherit; margin: 0px; padding: 0px; border-width: 0px; border-style: initial; vertical-align: baseline; width: 620.262px; max-width: 100%; outline: none !important;" title="tiktok embed" src="https://cdn.embedly.com/widgets/media.html?src=https%3A%2F%2Fwww.tiktok.com%2Fembed%2Fv2%2F7197847511887858986&amp;display_name=tiktok&amp;url=https%3A%2F%2Fwww.tiktok.com%2F%40grandma_droniak%2Fvideo%2F7197847511887858986%3Flang%3Den&amp;image=https%3A%2F%2Fp16-sign.tiktokcdn-us.com%2Fobj%2Ftos-useast5-p-0068-tx%2F3958e1d1760c44539a23ef404b267a18_1675879484%3Fx-expires%3D1680606000%26x-signature%3DkHJqxjdpR2WgDEE6KGU%252FWFxlSWw%253D&amp;key=59e3ae3acaa649a5a98672932445e203&amp;type=text%2Fhtml&amp;schema=tiktok" width="340" height="700" frameborder="0" scrolling="no" allowfullscreen="allowfullscreen"></iframe></div> <p> </p> <p>Unfortunately, it wasn’t destined to work out for Lillian and her would-be partner, as she later returned to inform everyone that she “just got back from my date and it was no good.</p> <p>“He didn't even look at my outfit and say that it looks pretty. He was rude to the waiter, he was just a rude person. He didn't even hold the door for me like a gentleman should.</p> <p>“Bottom line he wasn't a gentleman, not my type. And he was shorter than me.”</p> <p><em>Images: TikTok</em></p>

Relationships

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Health experts warn workers to stay home amid Covid “variant soup” wave

<p dir="ltr">Health experts are warning people to work from home when they can, as the latest Covid wave is expected to peak before Christmas.</p> <p dir="ltr">Since October, cases have steadily been on the rise in Victoria and New South Wales, following a new “variant soup”.</p> <p dir="ltr">Last week, NSW Health changed its Covid-19 risk rating from green to amber, as cases in NSW and Victoria have doubled in just a fortnight.</p> <p dir="ltr">Hassan Vally, an Associate Professor in Epidemiology at Deakin University, said on Monday that new variants XBB and BQ.1 were driving case numbers as they became more dominant.</p> <p dir="ltr">He also said that the new variants were less severe, but more infectious.</p> <p dir="ltr">“We also know these variants don’t seem to be increasing in virulence … The evidence seems to point to they’re inherently less virulent,” he said during an Australian Science Media Centre briefing.</p> <p dir="ltr">Dr Vally said the current wave was expected to make a sharp increase before a sharp decrease by the end of the year, as he urged people to take “preventative measures” to avoid getting sick.</p> <p dir="ltr">“Each wave seems to be having less impact,” Dr Vally said.</p> <p dir="ltr">He said the threat posed by Covid wasn’t over, but emphasised we had entered a stage of living alongside the virus.</p> <p dir="ltr">Last week, health authorities recommended that residents of NSW wear masks indoors and on public transport if social distancing wasn’t available.</p> <p dir="ltr">NSW residents will also now have to wear masks in all areas of hospitals.</p> <p dir="ltr">In the week ending November 17, there were 27,869 people across NSW infected with Covid-19.</p> <p dir="ltr">Health authorities in NSW, Queensland, Western Australia and the ACT have issued similar warnings, strongly recommending a return to wearing masks in public indoor areas and on public transport, but have shied away from reintroducing mandates.</p> <p dir="ltr">Dr Vally said people who were in a position to work from home should do so when they can.</p> <p dir="ltr">“Maybe this is a point also where people, where they have the flexibility, should work from home a little bit more than what may become normal,” he said.</p> <p dir="ltr"><em>Image credits: Getty Images</em></p> <p dir="ltr" style="box-sizing: inherit; margin: 0px 0px 5px; padding: 0px; border: 0px; font-size: 16px; vertical-align: baseline; outline: none !important;"> </p>

News

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Soup on Van Gogh and graffiti on Warhol: climate activists follow the long history of museums as a site of protest

<p>Andy Warhol’s Campbell’s Soup Cans at the National Gallery of Australia are just the <a href="https://www.theguardian.com/culture/2022/nov/09/climate-activists-target-andy-warhols-campbells-soup-cans-at-australias-national-gallery">latest artistic target</a> of climate protesters, who have been throwing <a href="https://www.theguardian.com/environment/2022/oct/14/just-stop-oil-activists-throw-soup-at-van-goghs-sunflowers">soup</a>, <a href="https://www.washingtonpost.com/world/climate-protesters-throw-mashed-potatoes-at-monet-painting/2022/10/23/cc39e636-52f0-11ed-ac8b-08bbfab1c5a5_story.html">mashed potatoes</a> and <a href="https://www.washingtonpost.com/world/climate-protesters-throw-mashed-potatoes-at-monet-painting/2022/10/23/cc39e636-52f0-11ed-ac8b-08bbfab1c5a5_story.html">cake</a> at art worth millions of dollars.</p> <p>The actions have received a <a href="https://www.artnews.com/art-news/news/in-doha-four-museum-directors-talk-the-climate-protests-1234644472/">muted response</a> from some museum directors, but the protesters know exactly what they are doing. </p> <p>As the activists who threw soup on Van Gogh’s Sunflowers <a href="https://www.frieze.com/article/interview-just-stop-oil">said, "</a>We know that civil resistance works. History has shown us that."</p> <p>Indeed, there is a long history of museums and art being used for political protest.</p> <h2>For women’s suffrage and women artists</h2> <p>In 1914, suffragette Mary Richardson <a href="https://womensarttours.com/slashing-venus-suffragettes-and-vandalism/">slashed</a> the canvas of Velázquez’s Rokeby Venus at London’s National Gallery. </p> <p>Richardson wanted to attract publicity to Emmeline Pankhurst’s imprisonment for her suffragette actions. Richardson selected this painting in part because of its value, and because of “the way men visitors gaped at it all day long”.</p> <p>Her tactics are credited as <a href="https://www.surfacemag.com/articles/just-stop-oil-protests-museums-environmental-activism/">motivating</a> Extinction Rebellion and Just Stop Oil.</p> <p>Since 1985, the <a href="https://eprints.mdx.ac.uk/25207/1/Camillabrownpaper.pdf">Guerrilla Girls</a> have been exposing sexual and racial discrimination in the art world.</p> <p>Their actions have usually occurred at the outskirts of museums: in museum foyers, on nearby billboards and on New York City buses. Perhaps their most famous work <a href="https://www.tate.org.uk/art/artworks/guerrilla-girls-do-women-have-to-be-naked-to-get-into-the-met-museum-p78793">asked</a>: “do women have to be naked to get into the Met Museum?”</p> <h2>Against corporate sponsorship and artwashing</h2> <p><a href="https://www.artnews.com/art-news/news/decolonize-this-place-kanders-whitney-nine-weeks-of-art-and-action-12207/">Decolonize this Place</a> brings together campaigns against racial and economic inequality. </p> <p>They organised a campaign beginning in 2018 targeting the then vice-chair of New York’s Whitney Museum, Warren B. Kander, whose company sold tear gas that had reportedly been used against asylum seekers along the US-Mexico border. </p> <p>The campaign’s first event was held in the museum’s foyer. <a href="https://www.artnews.com/art-news/news/no-space-profiteer-state-violence-decolonize-place-protests-whitney-vice-chair-warren-b-kanders-11507/">Protesters burned sage</a> to mimic tear gas, which wafted through the lobby until the fire department arrived. </p> <p>The protesters argued Kander’s business interests meant he was not fit to lead a globally significant cultural heritage institution that sought relevance for a wide and diverse public constituency. Kander <a href="https://www.nytimes.com/2019/07/25/arts/whitney-warren-kanders-resigns.html">resigned</a> from the museum’s board in 2019.</p> <p>Since 2018, artist <a href="https://news.artnet.com/art-world/sackler-nan-goldin-victoria-albert-1704450">Nan Goldin</a> and her “Opioid Activist Group” have been staging “die-ins” at the museum to protest against the galleries named for sponsorship from the Sackler family.</p> <p>The Sackler family business is Purdue Pharma, infamous for OxyContin, a major drug in the US <a href="https://www.npr.org/2022/03/03/1084163626/purdue-sacklers-oxycontin-settlement">opioid crisis</a>. </p> <p>Activists have targeted galleries around the world, and so far the Sackler name has been removed from galleries including the <a href="https://www.nytimes.com/2019/07/18/arts/sackler-family-museums.html">Louvre</a>, the <a href="https://www.theguardian.com/culture/2022/mar/25/british-museum-removes-sackler-family-name-from-galleries">British Museum</a>, the <a href="https://news.artnet.com/art-world/sackler-name-change-guggenheim-museum-2110993">Guggenheim</a> and, as of last month, the <a href="https://www.theguardian.com/artanddesign/2022/oct/01/campaigners-celebrate-as-va-severs-sackler-links-over-opioids-cash">Victoria and Albert Museum</a>.</p> <h2>For the return of cultural artefacts</h2> <p>The highest-profile actions against the British Museum have targeted its rejection of calls to return objects including the <a href="https://www.artnews.com/art-news/news/parthenon-marbles-british-museum-protest-1234632365/">Parthenon Marbles</a> of Greece, the <a href="https://morningstaronline.co.uk/article/b/british-museum-closes-gallery-in-response-to-protesters">Benin Bronzes</a> from modern-day Nigeria, and the <a href="https://morningstaronline.co.uk/article/b/british-museum-closes-gallery-in-response-to-protesters">Gweagal shield</a> from Australia. </p> <p>In 2018, a group of activists performed a “<a href="https://camd.org.au/stolen-goods-tour-of-bm-protest/">Stolen Goods Tour</a>” of the museum. Participants from across the world gave a different story to what visitors read in the museum’s object labels and catalogues, as the activist tour guides explained their continuing connections with objects in the collection.</p> <p>The tour did not convince the museum to return cultural items, but drew extensive global attention to <a href="https://www.theguardian.com/world/2022/oct/11/nigeria-benin-repatriate-bronzes-smithsonian">ongoing campaigns</a>seeking restitution and repatriation.</p> <h2>In the culture wars</h2> <p>Protests using art and museums aren’t just the domain of the left.</p> <p>In 1969, <a href="https://www.routledge.com/Museums-and-Social-Activism-Engaged-Protest/Message/p/book/9780415658539">an arsonist destroyed</a> a display at the National Museum of American History that commemorated Martin Luther King Jr, who had been recently assassinated. The perpetrator was never identified.</p> <p>In 2017, <a href="https://www.theguardian.com/us-news/2017/jun/18/noose-found-hanging-washington-museum">nooses</a> were left at various museums of the Smithsonian, including The National Museum of African American History and Culture. No groups ever came forward to claim responsibility or express a motive, but the noose is a potent and divisive symbol of segregation and racially motivated violence.</p> <p>In December 2021, doors to the Museum of Australian Democracy in Canberra were <a href="https://www.abc.net.au/news/2021-12-30/act-protesters-set-old-parliament-house-on-fire/100731444">set alight</a> twice by protesters with a number of grievances, including opposition to COVID-19 vaccines.</p> <p>The museum’s <a href="https://www.abc.net.au/news/2022-01-20/multimillion-dollar-repair-bill-for-old-parliament-house-fire/100770268">director said</a> the “assault on the building” would force the museum to rethink its commitment to being “as open as possible, representing all that is good about Australian democracy”, and at the same time keeping it protected.</p> <h2>‘Direct action works’</h2> <p>The past two decades have seen a surge of art-focused demonstrations. </p> <p>In 2019, Decolonize this Place and Goldin’s anti-Sackler coalition met with members of 30 other groups in front of Andy Warhol’s “The Last Supper” (1986) at the Whitney. </p> <p>They were there to celebrate the Tate Museum in London and the Guggenheim Museum in New York, who had announced they would stop taking funding from the Sackler family. One participant cried “<a href="https://hyperallergic.com/491418/decolonize-this-place-nine-weeks-launch/">direct action works!</a>” </p> <p>Even when protests at museums and art achieve less concrete outcomes than this, they remain central tools for building public awareness around political and social issues. </p> <p>It is unlikely actions against museums and art will subside anytime soon.</p> <p><em>Image credits: Getty Images</em></p> <p><em>This article originally appeared on <a href="https://theconversation.com/soup-on-van-gogh-and-graffiti-on-warhol-climate-activists-follow-the-long-history-of-museums-as-a-site-of-protest-193009" target="_blank" rel="noopener">The Conversation</a>. </em></p>

Art

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Climate activists attack Van Gogh’s Sunflowers with soup

<p dir="ltr">Two people have attempted to destroy an iconic Van Gogh artwork in London’s National Gallery in the name of climate activism. </p> <p dir="ltr">The two perpetrators, who are members of the organisation Just Stop Oil, threw cans of tomato soup at Van Gogh’s <em>Sunflowers </em>(1888), the museum confirmed in a statement.</p> <p dir="ltr">Luckily, the painting was saved by the glass covering, with the frame only suffering minor damage. </p> <p dir="ltr">Immediately after throwing the soup, the activists glued themselves to the wall under the painting in an act that was filmed and shared on Twitter by the Guardian‘s environmental correspondent Damien Gayle.</p> <p dir="ltr">“What is worth more, art or life?” declared one protester. “Is it worth more than food? Worth more than justice? Are you more concerned about the protection of a painting or the protection of our planet and people?”</p> <blockquote class="twitter-tweet"> <p dir="ltr" lang="en">“What is worth more, art or life? … are you more concerned about the protection of a painting or the protection of our planet and people?”<a href="https://twitter.com/JustStop_Oil?ref_src=twsrc%5Etfw">@JustStop_Oil</a>’s activists explain their action <a href="https://t.co/mGNZIO6RbK">pic.twitter.com/mGNZIO6RbK</a></p> <p>— Damien Gayle (@damiengayle) <a href="https://twitter.com/damiengayle/status/1580865060347383808?ref_src=twsrc%5Etfw">October 14, 2022</a></p></blockquote> <p dir="ltr">“The cost of living crisis is part of the cost of the oil crisis,” they continued. “Fuel is unaffordable to millions of cold, hungry families. They can’t even afford to heat a tin of soup.”</p> <p dir="ltr">After the incident, gallery staff cleared visitors from the room and called police to the scene. </p> <p dir="ltr">The two activists were then arrested.</p> <p dir="ltr">The attack on Van Gogh’s <em>Sunflowers </em>is the recent statement made by climate activists, who have drawn in a flood of attention by targeting artworks around the world. </p> <p dir="ltr"><em>Image credits: Getty Images</em></p>

Art

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Pumpkin and chicken red curry

<p>If you’re feeling like Thai food tonight, but the take-out menus away and give this pumpkin and chicken curry recipe a try. We bet you’ll be converted!</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 small pumpkin, halved, peeled and cubed</li> <li>2 shallots, chopped</li> <li>3 cloves of garlic, chopped</li> <li>1 tablespoon of red curry paste</li> <li>2 tablespoons of water</li> <li>1 can of unsweetened coconut milk</li> <li>2 tablespoons of Asian fish sauce</li> <li>1 lime, juiced</li> <li>2 teaspoons of brown sugar</li> <li>3 tablespoons of peanut oil</li> <li>0.5kg of chicken breast, cut into pieces</li> <li>2 tablespoons of fresh basil</li> <li>White rice to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <p>1. In a large pot of boiling water, boil pumpkin until it begins to get tender, for about seven minutes.</p> <p>2. Using a blender, blend shallots, garlic, curry paste and water until smooth.</p> <p>3. In a bowl, mix coconut milk, fish sauce, lime juice and brown sugar. Stir until dissolved.</p> <p>4. Heat two tablespoons of peanut oil in a large wok on medium heat. Add chicken, searing until lightly brown. Remove chicken from wok.</p> <p>5. Add remaining oil to wok and return to heat. Add mixed curry sauce and cook, stirring. Add coconut milk mix and bring mixture to a boil.</p> <p>6. Add pumpkin and chicken and let simmer until chicken is cooked through and pumpkin has grown tender.</p> <p>7. Garnish with basil and serve with white rice.</p> <p><em>Image: Taste</em></p>

Food & Wine

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From a series of recipes by Xali: Cream of mushroom soup

<p dir="ltr">A simple and ultra-creamy soup that is full of flavour and will leave you satisfied. This recipe is not only great for winter but it’s also medicinal - eating at least 1 clove of garlic a day can help balance your hormones, prevent the effects of hot flushes, and enhance the body’s immunity. </p> <p dir="ltr"><strong>Serves: </strong>2</p> <p dir="ltr"><strong>Prep:</strong> 20 mins</p> <p dir="ltr"><strong>Cook:</strong> 45 mins</p> <p dir="ltr"><strong>Ingredients:</strong></p> <p dir="ltr">Olive oil - 2 tbsp</p> <p dir="ltr">Onion, brown diced - 1/4 whole</p> <p dir="ltr">Garlic clove minced x 3</p> <p dir="ltr">Thyme, fresh leaves - 1 1/2 tsp</p> <p dir="ltr">Mushrooms, brown or white sliced - 4 cup</p> <p dir="ltr">Mushrooms, Portobello or specialty, sliced - 2 whole</p> <p dir="ltr">Tamari - 1/8 cup</p> <p dir="ltr">Mustard, seeded - 1 1/2 tsp</p> <p dir="ltr">Coconut milk full fat - 200 ml</p> <p dir="ltr">Tofu, silken cut into about 12 cubes *it will be soft to handle - 150 gm</p> <p dir="ltr">Spinach, fresh - 2 cup</p> <p dir="ltr">Chives, fresh snipped - 1/8 cup</p> <p dir="ltr">Parsley, flat leaf chopped - 1/8 cup</p> <p dir="ltr">Salt to taste - 1/4 tsp</p> <p dir="ltr">Cracked black pepper to taste - 1/8 tsp</p> <p dir="ltr"><strong>Method: </strong></p> <p dir="ltr">1. In a large stockpot over medium heat, heat olive oil, add onion, garlic and thyme until translucent and fragrant, about 12 minutes.</p> <p dir="ltr">2. Add half of the chopped mushrooms and tamari and cook down on medium-high heat, covered for about 10 minutes. This will allow the mushrooms to release their water.</p> <p dir="ltr">3. Add the remaining mushrooms and cook covered for another 10 minutes.</p> <p dir="ltr">4. Remove the lid and add coconut milk, vegetable stock, cook for another 10 minutes uncovered to reduce liquid.</p> <p dir="ltr">5. Drain the tofu while still in the pack, then cut into 12 cubes. Gently add to mushrooms and heat through for about 5 minutes, stirring occasionally, allowing the flavours to combine.</p> <p dir="ltr">6. Just before serving, fold in the spinach gently until wilted. Ladle into serving bowls.</p> <p><span id="docs-internal-guid-dd7ce66e-7fff-d679-4b6a-1615477d8fd6"></span></p> <p dir="ltr">7. Serve with chives and parsley, season with salt and black pepper to taste, and serve hot.</p> <p dir="ltr"><em>Image: Supplied</em></p>

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Perfect recipe for stew season

<p dir="ltr">This hearty stew will feed the family and easily become your go to winter warmer. Let us know if you’ve tried it!</p> <h2 dir="ltr">Ingredients</h2> <p dir="ltr">1kg boneless lamb shoulder, diced into 4cm cubes</p> <p dir="ltr">Sea-salt akes and freshly ground black pepper, to season</p> <p dir="ltr">1 Tbsp plain our</p> <p dir="ltr">2 Tbsp extra virgin olive oil</p> <p dir="ltr">125ml white wine</p> <p dir="ltr">125ml chicken stock</p> <p dir="ltr">2 Tbsp red wine vinegar</p> <p dir="ltr">400g (about 6) baby chat potatoes, quartered</p> <p dir="ltr">2 carrots, halved lengthways, cut into 3cm-long pieces</p> <p dir="ltr">1 stalk celery, cut into 2cm-long pieces</p> <p dir="ltr">1 brown onion, nely diced</p> <p dir="ltr">3 cloves garlic, smashed, peeled</p> <p dir="ltr">5 sprigs oregano</p> <p dir="ltr">5 sprigs thyme</p> <p dir="ltr">250g punnet cherry tomatoes, halved</p> <p dir="ltr">3⁄4 cup pitted green olives</p> <p dir="ltr">1⁄2 cup frozen peas</p> <p dir="ltr">1⁄4 cup at-leaf parsley leaves, finely chopped</p> <p dir="ltr">Crusty bread, to serve</p> <h2 dir="ltr">Method</h2> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Put lamb in a large zip-lock bag and season. Add flour and shake well to coat.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Heat oil in a large frying pan over a high heat. Add lamb and cook, stirring occasionally, for 10 minutes or until browned. Stir in wine, stock and vinegar, then bring to the boil. Cook for 5 minutes or until liquid has reduced by half.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Transfer to the bowl of a 5L slow cooker and place in appliance. Stir in potato, carrot, celery, onion, garlic, oregano and thyme. Cover with lid and cook on low setting for 8 hours.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Stir in tomatoes, olives and peas. Increase setting to high and cook for 30 minutes or until peas are tender. Stir in parsley and season. Serve with crusty bread.<br />Pressure cooker method<br />In Step 3, put ingredients in the bowl of a pressure cooker. Cover with lid according to instruction manual and cook on high setting for 30 minutes, releasing valve according to instruction manual.<br />In Step 4, stir in tomatoes, olives and peas and cook for a further 5 minutes, releasing valve according to instruction manual.</p> </li> </ol> <p dir="ltr" style="line-height: 2.04; background-color: #ffffff; margin-top: 0pt; margin-bottom: 18pt;"><em>Images: Better Homes &amp; Gardens</em></p>

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Chicken and cannellini bean soup

<div> <p>With store-bought chicken and a zesty, herby gremolata, this wonderful warmer is ready in 30 minutes!</p> <p><strong>Ingredients</strong></p> </div> <div> <div> <div> <p>Finely grated zest of 2 lemons</p> <p>1 cup flat-leaf parsley, finely chopped</p> <p>2 cloves garlic, crushed</p> <p>1 store-bought barbecue chicken</p> <p>1 Tbsp olive oil</p> <p>20g butter</p> <p>350g button mushrooms, thinly sliced</p> <p>1 brown onion, finely chopped</p> <p>1 red capsicum, deseeded, finely diced</p> <p>540g jar tomato and basil pasta sauce</p> <p>4 cup chicken stock</p> <p>400g cans of cannellini beans, drained and rinsed</p> <p>Sea-salt flakes and freshly ground black pepper, to season</p> <p>Carta di musica, to serve</p> </div> <div id="TeadsContainer0"></div> <div> <h2>Method</h2> <ol> <li> <p>To make gremolata, combine zest, parsley and garlic in a bowl and set aside. Remove skin from chicken and discard. Shred meat. Set aside.</p> </li> <li> <p>Heat oil and butter in a large deep saucepan over a medium-high heat. When butter is melted, add mushroom and cook, stirring occasionally, for 10 minutes or until golden. Transfer to a bowl and set aside. Add onion and capsicum to pan. Cook, stirring occasionally, for 5 minutes or until onion is soft.</p> </li> <li> <p>Add tomato sauce, stock, beans, chicken and mushroom and bring mixture to the boil. Reduce heat and simmer for 15 minutes or until heated through. Season.</p> </li> <li> <p>Ladle soup into bowls, top with gremolata and serve with carta di musica bread.</p> </li> </ol> <p><em>Image: Better Homes &amp; Gardens</em></p> </div> </div> </div>

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Chicken Pho for the soul

<p dir="ltr">This warm and hearty Vietnamese chicken noodle soup is perfect for the cooler weather. Wth 25g of protein and 5g of fibre, this is a healthy seasonal staple. </p> <h2 dir="ltr">Ingredients</h2> <p dir="ltr">170g fresh shiitake mushrooms</p> <p dir="ltr">7cm piece ginger, peeled and sliced</p> <p dir="ltr">1 Tbsp coriander seeds</p> <p dir="ltr">4 whole cloves</p> <p dir="ltr">1kg bone-in chicken thighs, skin removed</p> <p dir="ltr">1.5L (6 cups) water</p> <p dir="ltr">500ml (2 cups) salt-reduced or gluten-free salt reduced chicken stock</p> <p dir="ltr">1 large brown onion, sliced</p> <p dir="ltr">30g dried porcini mushrooms, rinsed, drained and broken</p> <p dir="ltr">1 Tbsp brown sugar</p> <p dir="ltr">5 cloves garlic, sliced</p> <p dir="ltr">125g dried rice noodles, soaked (see Cook's Tip)</p> <p dir="ltr">2 bunches Asian greens, trimmed, chopped, steamed</p> <p dir="ltr">Coarsely grated carrot, slivered red onion, sliced chillies, coriander leaves, Thai basil, and/or lime wedges, to serve (optional)</p> <h2 dir="ltr">Method</h2> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Remove and reserve stems from the shitake mushrooms. Thinly slice the caps. Transfer the sliced mushrooms to a bowl, cover and put in the fridge until required. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Place the shiitake stems, ginger, coriander seeds and cloves on a double thick 20cm piece of muslin. Bring up corners and tie closed with string.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Place the spice bag, chicken, water, stock, onion, porcini mushrooms, sugar and garlic in a slow cooker. Cover and cook on low for 8 hours or on high for 4 hours. Remove and discard the spice bag. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Remove the chicken from the cooker. Remove the meat from the bones. Discard the bones. Coarsley shred the chicken. Cover and set aside. Stir the reserved shiitake mushrooms and noodles into the broth. Cover and cook for a further 10 minutes.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Divide the greens between serving bowls. Ladle the noodle mixture over the greens. Add the shredded chicken. Top with carrot, onion, chilli, coriander, basil and lime wedges, if using. </p> </li> </ol> <p dir="ltr"><strong>Chef’s tip</strong><br />To soak rice noodles, place in a large heatproof glass bowl. Cover noodles with boiling water. Set aside for 5-7 minutes or until noodles are tender but still firm, stirring occasionally.</p> <p dir="ltr"><strong>Pho Flavours</strong><br />Pho (pronounced fuh) is a traditional Vietnamese noodle dish. It is easily adaptable to your family's favourite foods. Use pork, beef or tofu instead of chicken. No rice noodles? Try cooked wholemeal spaghetti.<br />And the topper ideas are endless! Give fresh green shallots, basil, shredded cabbage and a drizzle of sriracha sauce a try. </p> <p><em>Image: Getty</em></p>

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Woolies customer finds "disgusting" item on shelves

<p>A man from Sydney has posted on Facebook about a "disgusting" find on a shelf in Woolworths.</p> <p>He shared a photo of a Continental cup of soup on Tuesday on Facebook.</p> <p>“Fresh food?” he wrote.</p> <p>“How about months out of date? How can you try to charge me for this? Disgusting.”</p> <p><img style="width: 500px; height:281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7838128/body-woolworths.jpg" alt="" data-udi="umb://media/9d01db29df89453ea1d627495a989d81" /></p> <div class="post_body_wrapper"> <div class="post_body"> <div class="body_text "> <p>Woolworths said it was "concerned" by the soup.</p> <p>“Our store teams continually check our shelves to rotate the stock and make sure only the best products are on display,” it wrote. </p> <p>“Unfortunately, it seems like these were missed in our regular checks. Thanks for bringing this to our attention and we'd like to look into this further.”</p> <p>Foods past the use-by date can not legally be sold.</p> <p>CSIRO applied food microbiology team leader Sandra Olivier said that it's "pretty black and white" when it comes to eating food past the use-by date.</p> <p>“Don’t use a product past its use-by date,” she said.</p> <p><em>Photo credits: </em><em><a rel="noopener" href="https://au.news.yahoo.com/woolworths-customer-spots-disgusting-find-on-shelves-233812208.html" target="_blank" class="editor-rtflink">Yahoo! News</a></em></p> </div> </div> </div>

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Garden-fresh asparagus soup

<p>Love the healthy snap of a bright-green new-season asparagus stalk? Enjoy their uniquely grassy, sweet flavour and their healthy-bacteria-boosting proteins in this fresh and uplifting soup.</p> <p><strong>Ingredients:</strong></p> <ul> <li>2 tablespoons butter</li> <li>2 tablespoons extra virgin olive oil, plus extra to serve</li> <li>2 spring onions (scallions), finely chopped, plus extra, curled in cold water, to serve</li> <li>1/2 teaspoon curry powder</li> <li>1/4 teaspoon ground ginger</li> <li>1/2 teaspoon ground turmeric grated zest and juice of 1 lemon</li> <li>2 medium turnips, peeled and diced</li> <li>750 ml (3 cups) vegetable stock</li> <li>270 ml tin additive-free coconut milk</li> <li>175 g (1 bunch) asparagus, cut into 1.5 cm pieces</li> <li>1/2 teaspoon Celtic sea salt</li> <li>freshly cracked black pepper, to taste</li> </ul> <p><strong>Directions:</strong></p> <ol> <li>Melt the butter with the oil in a large saucepan over medium heat.</li> <li>Add the spring onion and cook, stirring frequently, until soft. Add the curry powder, ginger, turmeric, lemon zest, juice and turnip and cook, stirring frequently, for 5 minutes.</li> <li>Add the stock, coconut milk and asparagus, and simmer, partially covered, for 15 minutes or until the turnip is tender, then add the salt.</li> <li>Remove from the heat and allow to cool slightly, then purée the mixture in batches in a food processor or blender until smooth.</li> <li>Reheat gently if necessary, then drizzle with olive oil, grind over black pepper and garnish with curled spring onion.</li> </ol> <p><em>Recipe and image from <a rel="noopener" href="https://www.murdochbooks.com.au/browse/books/healthy-cooking/Heal-Your-Gut-Lee-Holmes-9781743365601" target="_blank"><span>'Heal Your Gut'</span></a> by Lee Holmes (Murdoch Books), RRP $29.99.</em></p> <p><em>Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/recipes/garden-fresh-asparagus-soup.aspx" target="_blank">Wyza.com.au</a>. </em></p>

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Delicious roast tomato and capsicum soup with crispy chorizo and fresh basil

<p>Packed with flavour you’ll be making this soup again and again, it’s perfect for the whole family and really cheap to make.</p> <p><strong>Ingredients</strong></p> <ul> <li>4 large capsicums</li> <li>6 large vine ripened mixed tomatoes (yellow, purple, red etc)</li> <li>1 punnet cherry tomates</li> <li>2 garlic cloves</li> <li>2 celery stalks</li> <li>1 red onion</li> <li>1 tbs tomato puree</li> <li>120g chorizo sausage (cut into cubes)</li> <li>½ bunch basil</li> <li>1 tin kidney beans</li> <li>Olive oil</li> <li>Salt and pepper</li> </ul> <p><strong>Directions</strong></p> <p>1. Cut the top off your capsicums and scoop out the seeds then place upside down onto an oven proof tray lined with greaseproof paper. Slice the large tomatoes into ¼s and place on the tray with the whole cherry tomatoes. Slice your red onion into ¼s and add them to the tray.</p> <p>2. Drizzle with olive oil and season well with salt and pepper and make sure all the veg is coated. Roast in the oven at 220°C for 15-20 mins until they start to colour and the skin from the capsicum blisters. Once cooked remove and leave to one side.</p> <p>3. In a pan slowly fry the chopped garlic and sliced celery. Remove the thin skin from the chorizo and dice then add ½ of the sausage and some finely chopped basil stalks to the pan. Cook for 2-3 mins until golden brown.</p> <p>4. Next add the tomato puree to the chorizo and cook for another 2 mins, add a little water so the tomato puree doesn’t burn.</p> <p>5. Once the capsicum has cooled, carefully remove the skin then roughly chop. Add the capsicum, roasted tomato and onion to a large thick bottomed pan along with the chorizo mix in the pan.</p> <p>6. Add 1 litre of boiling chicken stock to the pan and bring back to the boil. Whilst the soup is coming to the boil fry off the other half of the diced chorizo until really crispy then tip onto some kitchen roll to remove some of the grease.</p> <p>7. As soon as the soup starts to boil remove from the heat. Blend until smooth and adjust the seasoning, careful not to add too much salt. Add ½ bunch of basil leaves and blend once more.</p> <p>8. Finally mix in a tin of drained kidney beans into the soup and serve. Top with crispy chorizo.</p> <p><strong>Tips</strong></p> <p>Double the batch and freeze it until you need a quick dinner one evening. Remember this has meat in it so make sure to remove from the freezer the night before and heat until piping hot before serving.</p> <p>Recipe courtesy of Richard Kerrigan, <a href="https://www.instagram.com/rkthebeachlife/">The Beach Life</a>, Qualified Chef and Personal Trainer.</p> <p><em>Republished with permission of </em><a href="https://www.wyza.com.au/recipes/roast-tomato-and-capsicum-soup-with-crispy-chorizo-and-fresh-basil.aspx"><em>Wyza.com.au.</em></a></p>

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The best recipe you need to try: Green Pea and Asparagus Soup

<p>Bursting with veggie goodness, this yummy soup makes a nutritious light meal served with your favourite bread.</p> <p>Recipe provided to the <a href="http://www.asparagus.com.au/">Australian Asparagus Council</a> by Liz Posmyk.</p> <p><strong>Ingredients </strong></p> <ul> <li>2-3 teaspoons olive oil</li> <li>1 large onion, chopped</li> <li>2-3 garlic cloves, chopped</li> <li>2 bunches asparagus, woody ends removed, chopped</li> <li>2 cups vegetable stock</li> <li>2 cups frozen green peas</li> <li>1/2 cup roasted or raw cashews</li> <li>Salt flakes and pepper to taste</li> <li>Fresh herbs such as baby basil leaves to serve</li> </ul> <p><strong>Method </strong></p> <p>1. Heat a large saucepan over medium heat, add oil and stir-fry onion for 1 minute. Stir in garlic, reduce heat to low, cover and cook for 2 minutes.</p> <p>2. Add asparagus and stir over heat for 1 minute. Stir in stock, cover and bring to the boil. Cook over low to medium heat for 2-3 minutes. Stir in peas and cashews and return to the boil. Reduce heat and cook until asparagus and peas are just tender and still bright green, 2-3 minutes.</p> <p>3. Blend until smooth, reheat gently and season to taste. Serve with freshly ground pepper and fresh herbs.</p> <p><strong>Tips</strong></p> <ul> <li>For a thinner consistency add a little more vegetable stock when blending.</li> <li>Adding cashew nuts helps provide a lovely creamy texture without needing cream.</li> <li>For this recipe to be gluten free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.</li> <li>For this recipe to be dairy-free, avoid using prepared and packaged foods containing dairy products. Take care to check ingredient labels on all products you use.</li> </ul> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/green-pea-and-asparagus-soup.aspx">Wyza.com.au.</a></em></p>

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Creamy carrot and coriander soup with parmesan toasts

<p>Looking for a delicious way to increase your calcium and dairy intake? This indulgent creamy vegetable soup will delight!</p> <p>Recipe and image from the Diary Kitchen</p> <p><strong>Ingredients</strong></p> <ul> <li>1 tablespoon olive oil</li> <li>1 teaspoon ground cumin</li> <li>1 small onion, chopped</li> <li>500g carrots, chopped</li> <li>1 cup vegetable stock</li> <li>1 cup milk</li> <li>2 tablespoons finely chopped coriander</li> <li>1/2 cup natural yoghurt</li> </ul> <p><strong>Parmesan toasts</strong></p> <ul> <li>2 slices sourdough bread</li> <li>1 tablespoon grated parmesan cheese</li> <li>1 tablespoon grated cheddar cheese</li> </ul> <p><strong>Method </strong></p> <p>1. Heat oil in a medium saucepan. Add onion and cumin, sauté for 3-5 minutes or until softened.</p> <p>2. Add carrot and stock, cover and bring to the boil. Simmer, uncovered, for 15 minutes, or until carrots are tender.</p> <p>3. Remove from heat and process with a stab blender until smooth.</p> <p>4. Return to heat and stir in milk and coriander. Reheat gently until warmed through.</p> <p>5. Serve with a dollop of yoghurt.</p> <p><strong>For Parmesan Toasts</strong></p> <p>1. Grill bread on one side until golden.</p> <p>2. Turn over top with combined cheeses and grill until cheese is bubbly and brown.</p> <p>3. Serve warm with soup.</p> <p><em>Republished with permission of </em><a href="https://www.wyza.com.au/recipes/creamy-carrot-and-coriander-soup-with-parmesan-toasts.aspx"><em>Wyza.com.au.</em></a></p>

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Warming pumpkin and lentil dahl

<p>With red lentils and orange pumpkin, this dahl will leave you feeling as bright as it looks. There’s a little bit of slow simmering to be done here, but once you’ve tasted the effect of letting the flavours of the curry powder, stock and vegies infuse together, you’ll agree it’s worth it.</p> <p><strong>Time to prepare:</strong> 45 minutes</p> <p><strong>Serves: </strong>2</p> <p><strong>Ingredients:</strong></p> <p><span>½ red onion</span></p> <p><span>1 birdseye chilli</span></p> <p><span>400g pumpkin</span></p> <p><span>1 cube vegetable stock</span></p> <p><span>½ cup red lentils</span></p> <p><span>150g baby spinach leaves</span></p> <p><span>1 tbs olive oil</span></p> <p><span>1 tbs mild curry powder</span></p> <p><span>2 cups hot water</span></p> <p><span>1 can diced tomatoes</span></p> <p><span>¾ cup brown rice </span></p> <p><span>3 cups water </span></p> <p><span>4 tbs plain Greek yoghurt</span></p> <p><strong>Directions</strong></p> <p>1. To prepare the ingredients, finely chop the red onion and long red chilli (deseeded). Peel the pumpkin and cut it into 2cm cubes. Crumble the vegetable stock. Rinse the red lentils and wash the baby spinach.</p> <p>2. Heat the olive oil in a medium saucepan over a medium-high heat. Add the red onion and cook for 5 minutes or until the onion is soft. Add the mild curry powder and long red chilli and cook for 1 minute or until fragrant. Add the pumpkin and cook, stirring, for 1 minute.</p> <p>3. Add the vegetable stock cube, hot water, diced tomatoes, and the red lentils to the pan, stirring with a wooden spoon. Bring to the boil. Reduce the heat to medium and simmer for 30-35 minutes, or until the lentils and pumpkin are tender. Stir intermittently to ensure the lentils do not stick to the base of the pan. Remove from the heat and stir through the baby spinach.</p> <p>4. Meanwhile, place the brown rice and water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is soft and the water is absorbed.</p> <p>5. Divide the dahl between bowls and serve with the Greek yoghurt.</p> <div class="article-body"> <p><em>Recipe supplied by <a rel="noopener" href="http://www.dpbolvw.net/click-8340400-12931890" target="_blank">HelloFresh</a>.</em></p> </div> <div class="social-media-column"> <div class="addthis_sharing_toolbox" data-url="https://www.wyza.com.au/recipes/warming-pumpkin-and-lentil-dahl.aspx" data-title="Warming pumpkin and lentil dahl | WYZA" data-description="With red lentils and orange pumpkin, this dahl will leave you feeling as bright as it looks - wyza.com.au"> <div id="atstbx3" class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-9dc2f3c2-c87e-44d7-8484-1873a8d8d70e"><em>Written by Wyza. Republished with permission of <a href="https://www.wyza.com.au/recipes/warming-pumpkin-and-lentil-dahl.aspx">Wyza.com.au.</a></em></div> </div> </div>

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