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

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

Food & Wine

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Vegan raw food influencer dies of suspected "starvation and exhaustion"

<p>Zhanna Samsonova, a well-known vegan raw food influencer with a significant following on social media, has tragically passed away in Malaysia reportedly due to starvation and exhaustion resulting from her 'extreme' tropical fruit diet.</p> <p>For a decade, Zhanna, also known as Zhanna D'Art, had maintained a raw plant-based diet, which mainly consisted of exotic fruits, sunflower seed sprouts, fruit smoothies, and juices. Additionally, she occasionally practiced 'dry fasting,' abstaining from food and water for extended periods.</p> <p>The 39-year-old influencer, who had not consumed water for over six years, replaced it solely with fruit and vegetable juices. On July 21, she succumbed to what her mother described as a cholera-like infection exacerbated by her highly restrictive eating habits.</p> <p>At the time of her passing, Zhanna was in Malaysia, continuing her travels across Asia, which had spanned 17 years. Her family faced bureaucratic challenges in repatriating her body back to Russia, making the mourning process even more difficult. At the time of writing, her official cause of death has not yet been determined.</p> <p>Zhanna's mother, Vera Samsonova, expressed her disapproval of her daughter's extreme diet and had attempted to persuade her to adopt a more balanced approach, but her efforts were in vain.</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/CtLLqS1PecT/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"> </div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/p/CtLLqS1PecT/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank" rel="noopener">A post shared by Raw food Creation by Zhanna D’art (@rawveganfoodchef)</a></p> </div> </blockquote> <p>Over time, the influencer transitioned from a vegan diet to a purely raw food diet, sharing what she believed were 'healthy' recipes on her Instagram profile. However, her social media presence started to reveal an increasingly emaciated appearance, raising concerns among her followers, friends, and family.</p> <p>Many of her loved ones warned her about the potential dangers of her extreme diet, but Zhanna remained steadfast in her convictions. Ultimately, her refusal to heed their advice led to a tragic outcome, with reports indicating that her raw food diet contributed significantly to her demise.</p> <p>In 2021, during a trip to Russia, Zhanna contracted COVID-19 and chose to handle it through an unorthodox method of dry fasting, lasting more than ten days. Despite initially claiming to have overcome the virus, her health may have been compromised, leading to further complications down the line.</p> <p>The passing of Zhanna Samsonova has sparked discussions about the importance of balanced and informed dietary choices. Her story serves as a cautionary tale, urging individuals to approach extreme diets with care and consideration for their overall well-being.</p> <p><em>Images: Instagram</em></p>

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The ultimate chicken pie recipe

<p>Looking for something impressive (but quite easy) to make this weekend? Look no further than this scrumptious pie. Served with a salad, it’s a delicious meal for summer that will impress the entire family. </p> <p><strong>Serves:</strong> Four to six</p> <p><strong>Preparation time:</strong> 15 minutes</p> <p><strong>Cooking time:</strong> 40 minutes</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p> <ul> <li>4 tablespoons butter</li> <li>1/4 cup onion, chopped</li> <li>1/4 cup celery, chopped</li> <li>1/4 cup carrot, chopped</li> <li>1/4 teaspoon salt</li> <li>2 tablespoons flour</li> <li>2 cups milk</li> <li>1/2 cup thick cream</li> <li>1 cube chicken stock, dissolved in hot water</li> <li>2 cups chicken, cooked and chopped</li> <li>1/2 cup frozen peas</li> <li>1/2 teaspoon fresh thyme plus more for garnish if desired</li> <li>Frozen shortcrust pastry</li> <li>Fozen puff pastry</li> <li>1 egg</li> </ul> <p><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <ol> <li>Allow puff pastry to thaw at room temperature and then gently unfold.</li> <li>In a large pot, melt butter over medium high heat.</li> <li>Add onion, celery, carrot, and salt and sauté until onions are translucent and vegetables start to get tender.</li> <li>Sprinkle flour over vegetables and cook for one to two minutes.</li> <li>Gradually whisk in milk, cream and chicken stock, and bring to a slow boil.</li> <li>Simmer gently over medium heat until sauce begins to thicken (should take about five minutes).</li> <li>Turn heat to low, and add chicken, peas and thyme.</li> <li>Preheat oven to 220.</li> <li>Line the base and side of a pie dish with the shortcrust pastry. Trim the edge. Line with baking paper and fill with rice or dried beans. Bake for 10 minutes. Remove the paper, rice or dried beans and bake for a further 8 minutes, or until pastry is lightly golden. Remove from oven and let cool a little.</li> <li>Pour chicken mixture into a baking dish.</li> <li>Place the puff pastry over the top to enclose the filling. Use a small, sharp knife to trim the edge.</li> <li>Using a pastry brush, brush egg onto the top of the puff pastry.</li> <li>Bake for 30 to 35 minutes. The puff pastry will be a deep golden brown colour.</li> <li>Cool for 5 minutes before serving.</li> </ol> <p><em>Image credit: Shutterstock</em></p>

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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>

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Easter eggs: their evolution from chicken to chocolate

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

Food & Wine

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No, you shouldn’t wash raw chicken before cooking it. So why do people still do it?

<p>Food safety authorities and regulators <a href="https://foodsafety.asn.au/topic/tips-poultry/">around</a> <a href="https://www.cdc.gov/foodsafety/chicken.html#:%7E:text=after%20handling%20chicken.-,Do%20not%20wash%20raw%20chicken.,that%20previously%20held%20raw%20chicken.">the</a> <a href="https://www.food.gov.uk/safety-hygiene/cleaning">world</a> <a href="https://www.mpi.govt.nz/food-safety-home/preparing-and-storing-food-safely-at-home/clean-cook-chill/#:%7E:text=Don't%20wash%20raw%20chicken,food%20poisoning%20from%20campylobacter%20bacteria.">recommend</a> you don’t wash raw poultry before cooking. </p> <p>That’s because washing chicken can splash dangerous bacteria around the kitchen. It’s best just to thoroughly cook the chicken without washing it, so it is safe to eat.</p> <p>Despite this, chicken-washing remains common. A <a href="https://www.safefood.qld.gov.au/newsroom/does-raw-chicken-need-rinsing/">survey</a> by Australia’s Food Safety Information Council showed almost half of Australian home cooks washed whole chickens before cooking. Dutch research found <a href="https://www.foodsafetynews.com/2022/05/dutch-survey-finds-a-quarter-of-people-wash-chicken-despite-expert-advice/">25%</a> of consumers washed their chicken often or almost always.</p> <p>So why do people do it – and what does the research say about the risks of chicken-washing?</p> <h2>Chicken meat and germs</h2> <p>Incorrect cooking temperatures and cross-contamination between different foods are two of the most important factors linked to foodborne illness. </p> <p>This is particularly relevant to poultry meat. Two leading causes of foodborne illness are the bacteria <a href="https://www.cdc.gov/campylobacter/index.html">Campylobacter</a> and <a href="https://www.cdc.gov/foodsafety/communication/salmonella-food.html">Salmonella</a>, which are commonly found on raw poultry. </p> <p>In Australia, reported cases of Campylobacter and Salmonella have almost <a href="https://foodsafety.asn.au/topic/tips-poultry/">doubled</a>over the last two decades. </p> <p>Of the estimated 220,000 cases of Campylobacter infection each year, <a href="https://foodsafety.asn.au/topic/tips-poultry/">50,000</a> can be attributed either directly or indirectly to chicken meat.</p> <h2>Chicken-washing myths, busted</h2> <p>One <a href="https://doi.org/10.1016/j.foodcont.2020.107682">analysis</a> of consumer responses to an education campaign about the dangers of washing raw poultry shed light on why many people still wash raw chicken before cooking.</p> <p>Some believe there is a need to wash faeces and other matter off the chicken meat. In fact, modern processing techniques mean chicken carcasses do not need additional cleaning. </p> <p>Others believe washing with a slightly acidic solution (such as vinegar or lemon juice) will kill bacteria. </p> <p>On the contrary, <a href="https://doi.org/10.1016/j.foodcont.2018.06.034">research</a> has shown washing raw poultry in lemon juice or vinegar does not remove bacteria and can increase the cross-contamination risk.</p> <h2>Washing chicken splashes bacteria around</h2> <p>One of the more compelling arguments why washing raw poultry under a running tap is a risky activity comes from <a href="https://doi.org/10.1063/5.0083979">recent research</a> on water droplets ejected from the surface of washed chicken. </p> <p>The study clearly showed bacteria can be transferred from the surface of the chicken to surrounding surfaces via water droplets.</p> <p>Using high-speed imaging, the researchers found a higher tap height can increase splashing. </p> <p>Chicken meat is often soft and the water flow can create a divot in the surface. This leads to splashing that would not occur on a curved, hard surface. </p> <p>The researchers placed large agar plates next to the chicken surfaces to capture any water droplets. This allowed them to grow the bacteria that were transferred with the splashed water. </p> <p>They found the level of bacterial transmission increased with greater tap height and water flow rate. </p> <p>Aerated water (which is what you get when the tap is running very hard) also increased splashing and bacterial transmission. </p> <h2>What if I still really want to wash my chicken meat?</h2> <p>While washing raw poultry is not recommended, it appears some home cooks are reluctant to let go of this old habit. </p> <p>If you insist on washing chicken meat, consider doing so in a sink of water rather than under a running tap.</p> <p>Use a paper towel to mop up any liquids, dispose of the towel and clean up afterwards. </p> <p>This will help reduce the risk of cross-contamination and keep the kitchen safe. And please wash your hands after handling raw meat!</p> <p><em>Image credits: Getty Images</em></p> <p><em>This article originally appeared on <a href="https://theconversation.com/no-you-shouldnt-wash-raw-chicken-before-cooking-it-so-why-do-people-still-do-it-192723" target="_blank" rel="noopener">The Conversation</a>. </em></p>

Food & Wine

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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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The secret to taking the most amazing photos you’ve ever shot

<p>If you are an aspiring photographer you may have heard of RAW. It is a common term bandied in digital photography, but what is often not explained is why it is important and what it means for your images. We sort out fact from fiction so you can see what RAW can do for your photographs.</p> <p><strong>What is RAW?</strong></p> <p>RAW is a file format comparable to a negative in the digital world. As we know from the time before we all went digital, negatives possess all the necessary information to create a photo. When you use RAW, you capture your images like a negative – meaning the image you capture in not yet processed. This is different to shooting in the common JPEG format where the camera processes and compresses the image for you. Information is lost in the JPEG process, which results in a lower-quality image that is harder to edit. For professionals, using RAW is preferable as you can decide how you want to edit a photo and thus produce what you had in mind, rather than letting the camera decide for you.</p> <p><strong>Why is it good?</strong></p> <p>As the RAW format provides you with the most information possible when capturing an image, the quality of the photograph is going to be higher and better than any other format. The greatest benefit, however, lies in the editing process. As no information has been processed or compressed, you will be able to correct problems you see in your photos – this would not be possible if shot in JPEG format. With RAW capture you also have control over the white balance, contrast, highlights, shadows, colours and saturation. You can easily correct both over- or under-exposed images without a reduction in quality, which is particularly useful if you shoot under difficult lighting circumstances like at night-time. You can also adjust the white balance of photos which helps you achieve the proper colour balance, crucial in creating great photos.</p> <p><strong>What are the downsides?</strong></p> <div> <p>RAW is the best option for photographers who want to take control over their images but as so much information is captured in the image; the file size is much larger than its JPEG relative which could mean complications with storing your images. If you are shooting a lot of images with little need to edit then RAW format is not necessarily for you. However, if you are looking to take your photography to the next level then you should learn to start shooting like the professional do: with RAW capture. As any professional will tell you, RAW is one of the best tools for a photographer. The editing capabilities in RAW far outweigh any other form and creating great photos is just as much about editing as it is about shooting the perfect picture. And if you are aspiring to take your photography further, looking into a photography course to develop your skills and techniques could be beneficial.</p> <p><em>Image: Getty Images</em></p> </div>

Mind

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Mexican chicken tortillas

<p>Chicken mince works wonders in the black bean and corn filling! Add some fresh coriander, avocado and lime juice round out the traditional flavours.</p> <p><strong>Ingredients:</strong></p> <div> <p>• 1 Tbsp olive oil</p> <p>• 1 red onion, finely diced</p> <p>• 1 red capsicum, finely diced</p> <p>• 2 cloves garlic, crushed</p> <p>• 500g chicken mince</p> <p>• 375g mild chunky salsa</p> <p>• 1 cup water</p> <p>• 425g can black beans, drained and rinsed</p> <p>• 125g can corn kernels, drained</p> <p>• 1 cup coriander leaves, roughly chopped</p> <p>• Sour cream, to serve</p> <p>• 1 avocado, sliced, to serve</p> <p>• Tortillas, warmed, to serve</p> <p>• Lime wedges, to serve</p> <p>• Extra coriander, to serve</p> </div> <div id="TeadsContainer0"></div> <div> <h2>Method</h2> <ol> <li> <p>Heat oil in a large, deep frying pan over a medium heat. Add onion, capsicum and garlic and cook for 8 minutes or until tender. Add mince and cook, breaking up mince with a flatbottomed wooden spoon, for 10 minutes or until browned. Pour salsa and water over mince, stirring to combine. Bring to the boil. Reduce heat and simmer for 10 minutes or until mince is soft.</p> </li> <li> <p>Add beans and corn and cook for 1 minute or until heated through. Stir in coriander. Transfer mixture to a serving bowl.</p> </li> <li> <p>Serve mince mixture, sour cream, avocado, tortillas, lime wedges and extra coriander in separate bowls to allow guests to build their own meal.</p> </li> </ol> <p><em>Image: Better Homes &amp; Gardens</em></p> </div>

Food & Wine

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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>

Food & Wine

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Can you refreeze chicken?

<div> <h1>Can you refreeze chicken?</h1> <h2>A meat myth busted.</h2> <div class="copy"> <p>You can’t refreeze<a rel="noreferrer noopener" href="https://www.chicken.org.au/quality-and-food-safety/" target="_blank"> chicken</a>, right? It’s a common Aussie food myth that has been busted by the Food Safety Information Council (FSIC).</p> <p>“Can you refreeze chicken? is one of the most searched terms that brings people to [our] website,” says Vivien Kite, executive director of the Australian Chicken Meat Federation.</p> <p>According to Omnipoll consumer research, <a rel="noreferrer noopener" href="https://foodsafety.asn.au/topic/aussies-get-it-wrong-about-refreezing-defrosted-raw-chicken-australian-food-safety-week-13-to-20-november-2021/#:~:text=The%20Food%20Safety%20Information%20Council,safely%20defrosted%20in%20the%20fridge.&amp;text='%20FSIC's%20Cathy%20Moir%20said." target="_blank">76% of Australians</a> think you can’t refreeze chicken once it is thawed. But it turns out we were all wrong about this – at least when it comes to defrosting chicken in the fridge.</p> <p>“It has been such a common myth over the years that you can’t refreeze raw chicken or other raw meats that have been safely defrosted in the fridge,” says Cathy Moir, chair of FSIC.</p> <p>“While it’s absolutely the case that you need to take care with the way you defrost raw chicken, if it has been properly defrosted in the fridge it’s quite safe to refreeze. Minimising food waste is an important objective for our entire community, so it’s important for us to clarify this fact.”</p> <p>We’ve all been in the situation where we have defrosted more chicken or meat than we may need for dinner. As long as the raw chicken, or any other frozen food, has been safely defrosted in a fridge running at 5°C or below, it is perfectly safe to refreeze it to use at a later date. What you will get is a slight loss in the eating quality of the chicken, so use it up as soon as you can.</p> <p>“This myth [that you can’t refreeze fridge-defrosted chicken] is more common among older Australians, with 88% of those over 65 thinking this is unsafe compared with 58% of 18 to 24 year olds,” says Moir.</p> <p>“The survey also found that 83% of respondents correctly said you shouldn’t refreeze if the chicken had been defrosted out of the fridge, on the benchtop at room temperature.</p> <p>“That is definitely unsafe as food-poisoning bacteria can grow rapidly in these conditions. 93% of those over 65 got this right, although 67% of 18 to 24 year olds thought it fine to refreeze chicken defrosted on the bench.”</p> <h2>You can keep your chicken and other meats safe by following these simple tips:</h2> <ol type="1"> <li>Bring them home from shopping in a cooler bag with an ice brick</li> <li>Do not wash raw chicken before cooking as this will spread any bacteria throughout your kitchen</li> <li>Use the meat within two to three days (or follow manufacturer’s instructions) and store it in leak-proof containers in a fridge with a thermometer to make sure the temperature is at or below 5°C</li> <li>If you don’t plan to use your meat or chicken within two to three days, divide large pieces into usable portions and freeze immediately</li> <li>Only defrost the necessary amount – the safest way to defrost your chicken or meat is in the fridge at 5°C (for up to 24 hours).</li> <li>If you need it urgently, defrost in the microwave using the auto-defrost setting, following any prompts. Cook immediately afterwards.</li> </ol> <p>And if you can’t refreeze, you can always go for leftovers.</p> <p>“Finally, if you do end up with too much defrosted chicken or meat, you can also cook it, divide any large amounts into small containers and then freeze once it has stopped steaming,” says Moir. “This is a great way to be both food safe and prevent food waste.</p> <p>“This Australian Food Safety Week, we want Australians to learn more about food safety.”</p> <p><strong> Test your knowledge and take the food-safety quiz on the <a rel="noreferrer noopener" href="https://foodsafety.asn.au/" target="_blank">Food Safety Information Council website.</a></strong></p> <div class="wp-block-embed__wrapper"> <div class="entry-content-asset"> <div class="embed-wrapper"> <div class="inner"><iframe title="Food poisoning" width="500" height="281" src="https://www.youtube.com/embed/HllN9zfd5OI?feature=oembed" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen=""></iframe></div> </div> </div> </div> <!-- Start of tracking content syndication. Please do not remove this section as it allows us to keep track of republished articles --> <img id="cosmos-post-tracker" style="opacity: 0; height: 1px!important; width: 1px!important; border: 0!important; position: absolute!important; z-index: -1!important;" src="https://syndication.cosmosmagazine.com/?id=172672&amp;title=Can+you+refreeze+chicken%3F" alt="" width="1" height="1" /> <!-- End of tracking content syndication --></div> <div id="contributors"> <p><a href="https://cosmosmagazine.com/health/nutrition/can-you-refreeze-chicken/">This article</a> was originally published on <a href="https://cosmosmagazine.com">Cosmos Magazine</a> and was written by <a href="https://cosmosmagazine.com/contributor/dr-deborah-devis">Deborah Devis</a>. Deborah Devis is a science journalist at Cosmos. She has a Bachelor of Liberal Arts and Science (Honours) in biology and philosophy from the University of Sydney, and a PhD in plant molecular genetics from the University of Adelaide.</p> </div> </div>

Food & Wine

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Meet gamer grandma Haughty Chicken

<p><span style="font-weight: 400;">59-year-old Haughty Chicken is the gamer grandmother challenging the status quo.</span></p> <p><span style="font-weight: 400;">Having gamed for most of her life, the Sydney resident has moved on from playing classics on the Atari to hosting her own live-streams on Twitch.</span></p> <p><span style="font-weight: 400;">Her first game was Ping Pong Table Tennis, which she played on her parent’s TV.</span></p> <p><span style="font-weight: 400;">“And then one of the cousins got the Atari system so I started playing that,” she told </span><em><a rel="noopener" href="https://honey.nine.com.au/latest/online-streaming-twitch-grandma-gamer-haughty-chicken/5f226c20-063d-48c8-b904-ff45d6b8ef70" target="_blank"><span style="font-weight: 400;">9Honey</span></a></em><span style="font-weight: 400;">.</span></p> <p><span style="font-weight: 400;">She even gamed in shopping centre arcades, moving with the times as games continued to evolve.</span></p> <p><span style="font-weight: 400;">When she started her own live-stream, her twin sister hadn’t even heard of it.</span></p> <p><span style="font-weight: 400;">“She looked at me for a minute. And she said, ‘Is it something to do with the cloud?’ And I said, ‘No.’”</span></p> <p><span style="font-weight: 400;">After becoming a mum, Haughty Chicken gamed with her kids, and now with their kids.</span></p> <p><span style="font-weight: 400;">“And my mum is a gamer too,” she said. </span></p> <p><span style="font-weight: 400;">“My mum’s just turned 79.”</span></p> <p><img style="width: 0px; height: 0px;" src="https://oversixtydev.blob.core.windows.net/media/7844222/haughty-chicken1.jpg" alt="" data-udi="umb://media/594cc8bfe9ed40d6950e60f5de8a0b92" /></p> <p><em><span style="font-weight: 400;">Image: Haughty Chicken / YouTube</span></em></p> <p><span style="font-weight: 400;">Haughty Chicken enjoys online gaming, particularly as a platform for making friends. She even met her husband that way.</span></p> <p><span style="font-weight: 400;">“It started as many friendships do start in any MMO (Massively Multiplayer Online) game, which is what World of Warcraft is. I was playing by myself and I tended to be quite solitary back then, even though it was a multiplayer game,” she said.</span></p> <p><span style="font-weight: 400;">“And I was trying to complete a quest and another player came over in the game to help me and I said, ‘Sure’, and we played for the rest of the day. And then the next time they came on, and I didn’t know who they were at that point.</span></p> <p><span style="font-weight: 400;">“It was only when we started voice chatting that I realised he was male and around my age.”</span></p> <p><span style="font-weight: 400;">Despite living in California at the time, as their friendship and relationship developed the Canadian player would later move to Australia and marry Haughty Chicken, joining and forming their own gaming family.</span></p> <p><span style="font-weight: 400;">“I will game online with my mum. She plays with some of the games I play. My children tend to play different things. My son is a console player. He plays a PS5.”</span></p> <p><span style="font-weight: 400;">Haughty Chicken is also well aware of the benefits that come with playing games online, aside from fun and making friends.</span></p> <p><span style="font-weight: 400;">“And there’s been a lot of research to show that it does improve critical thinking and mental wellbeing,” she said.</span></p> <p><span style="font-weight: 400;">Though she has gamed for her whole life, Haughty Chicken didn’t start sharing her gaming with the world until the pandemic hit in 2020.</span></p> <p><span style="font-weight: 400;">“I have never had a setup to stream because streaming was something I never thought I would do,” she said.</span></p> <p><span style="font-weight: 400;">Having set herself up with a camera and microphone and gained a following of almost 16,000 people since April 2020, Haughty Chicken admits that live streaming has changed how she plays.</span></p> <p><span style="font-weight: 400;">“Because it’s not just a solo thing,” she said.</span></p> <p><span style="font-weight: 400;">“It has to be something that I can give to my community as well. So I actually choose my games relative to my stream - I won’t choose a game that I stream that will take a lot of my attention, because then I can engage with my community.</span></p> <p><span style="font-weight: 400;">“And my community is growing.</span></p> <p><span style="font-weight: 400;">“I think I’ve got about four-and-a-half thousand people in the US from streaming - a lot of followers in a short space of time. And they’ve not stopped coming since, which is lovely.”</span></p> <p><span style="font-weight: 400;">Although the majority of her followers are in their late 20s to 30s, Haughty Chicken said she does have older gamers reach out to her too.</span></p> <p><span style="font-weight: 400;">“They’re very relieved when they do find me,” she said.</span></p> <p><span style="font-weight: 400;">“And I think that’s part of the reason why I’m growing. It’s not so much my age. It’s who I represent as an older person. It’s not a novelty. Many people come in and think it’s a novelty.”</span></p> <p><a rel="noopener" href="https://www.youtube.com/c/HaughtyChicken" target="_blank"><span style="font-weight: 400;">Haughty Chicken</span></a><span style="font-weight: 400;"> streams six times a week between Tuesday and Sunday, usually taking Monday as a day-off.</span></p> <p><em><span style="font-weight: 400;">Image: Supplied</span></em></p>

Technology

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5 food safety tips for proper food handling

<p>Get up to speed about the proper way to handle food to minimise the risk of food poisoning.</p> <p>In light of recent food poisoning cases around the world – a salmonella outbreak in the US in June that sickened over 100 people was linked to contaminated pre-cut melons and several people in Australia died because of contaminated rockmelons in February – it is more important than ever to get up to speed about the right way to handle food.</p> <p>Closer to home, Malaysian and Singaporean netizens were shocked by a video that circulated on social media in June this year of staff at a Bangsar, KL, eatery <a href="https://www.youtube.com/watch?v=3maABRgv8G4">washing plates in a dirty puddle</a>.</p> <p>Contamination can occur at several junctures, such as during the production of the food, the processing of raw materials, and even during the transport and display of the food.</p> <p>When a food product finally makes it to the kitchen, it is also in danger of cross contamination, which is the transfer of bacteria or viruses through the use of contaminated items such as knives or chopping boards.</p> <p>Be vigilant and adopt these 5 food safety tips to minimise the risk of food poisoning.</p> <p><strong>1. Picking up refrigerated and frozen items last</strong></p> <p>At the supermarket, pick up your refrigerated and frozen items last, just before you make your way to the checkout counter.</p> <p>Choose chilled items that have been properly packed without any tear in the packaging.</p> <p>If you are looking to shed some dollars from your grocery bill, try these <a href="https://www.readersdigest.com.au/money/Spend-Less-On-Groceries-With-These-19-Tricks-Savvy-Shoppers-Use">supermarket shopping hacks</a>.</p> <p><strong>2. Buy raw meats that have been properly displayed</strong></p> <p>Never buy chilled or frozen items that have been displayed at room temperature.</p> <p>If you do most of your grocery shopping at the wet market*, this is particularly important. Take note of how the raw seafood and meats are being displayed.</p> <p>Are they in a chiller? Is there sufficient ice packed around the items to ensure they’re stored at a safe temperature?</p> <p>Once you get your meat home, you still have to cook it, however. Try this version of a classic stroganoff that <a href="https://www.readersdigest.com.au/recipes/beef-and-mushroom-stroganoff">stretches a modest portion of meat</a>.</p> <p>* For those in Australia and New Zealand, the wet market is an Asian grocery store that sells fresh meat and produce.</p> <p><strong>3. Bringing the food home safely</strong></p> <p>Our hot and humid weather can provide extra challenges when it comes to keeping our food safe.</p> <p>If your journey home will take longer than 30 minutes, keep your chilled and frozen items in an insulated bag and make use of the free ice that is provided by some supermarkets to keep the items well chilled.</p> <p>Store the items in the fridge as quickly as possible.</p> <p>In light of recent food poisoning cases around the world – a salmonella outbreak in the US in June that sickened over 100 people was linked to contaminated pre-cut melons and several people in Australia died because of contaminated rockmelons in February – it is more important than ever to get up to speed about the right way to handle food.</p> <p>Closer to home, Malaysian and Singaporean netizens were shocked by a video that circulated on social media in June this year of staff at a Bangsar, KL, eatery <a href="https://www.youtube.com/watch?v=3maABRgv8G4">washing plates in a dirty puddle</a>.</p> <p>Contamination can occur at several junctures, such as during the production of the food, the processing of raw materials, and even during the transport and display of the food.</p> <p>When a food product finally makes it to the kitchen, it is also in danger of cross contamination, which is the transfer of bacteria or viruses through the use of contaminated items such as knives or chopping boards.</p> <p>Be vigilant and adopt these 5 food safety tips to minimise the risk of food poisoning.</p> <p><strong><img style="width: 500px; height: 281.2903225806452px;" src="https://oversixtydev.blob.core.windows.net/media/7843907/food-handling-um.jpg" alt="" data-udi="umb://media/070f60984208487ea761a3e32e6bc07c" /></strong></p> <p><strong>4. Storing raw foods properly</strong></p> <p>Raw foods should be kept separate from cooked foods while in the fridge.</p> <p style="font-style: inherit; font-weight: inherit;">Different types of raw foods (e.g., meat, eggs, vegetables) should also be kept separately from each other to avoid cross contamination.</p> <p style="font-style: inherit; font-weight: inherit;">If you’re not planning to cook the meat in the next three to five days, it’s best to freeze it.</p> <p style="font-style: inherit; font-weight: inherit;">Get the most out of your beef buy with these delicious and easy <a href="https://www.readersdigest.com.au/recipes/beef-skewers-ginger-dipping-sauce">beef skewers with ginger dipping sauce</a>.</p> <p style="font-style: inherit; font-weight: inherit;"><strong>5. Avoid buying pre-cut fruits</strong></p> <p>If you’re concerned about the cases of contaminated pre-cut fruit, you may want to buy a whole fruit and cut it up yourself at home.</p> <p>Wash the fruit properly by rubbing it with your hands under running water.</p> <p>If you’re cutting it up, use a separate chopping board than the one you use for raw meat.</p> <p>In a race to eat all of your fruit purchases before they all spoil? <a href="https://www.readersdigest.com.au/kitchen-tips/how-to-preserve-fruit">Try bottling it as a preserve!</a></p> <p><em>By Siti Rohani</em></p> <p><em>Image: Getty Images and Max Pixel</em></p> <p><em>This article originally appeared on </em><a href="https://www.readersdigest.com.au/food-home-garden/5-food-safety-tips-proper-food-handling"><em>Reader’s Digest</em></a></p>

Home & Garden

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More virus traces found on frozen shrimp and chicken wings

<p>Chinese health authorities have found traces of coronavirus in imported chicken wings and food packaging, local officials revealed on Thursday.</p> <p>The Shenzhen Epidemic Prevention and Control Headquarters said the public needed to take precautions around frozen food after the discovery.</p> <p>The warning was issued after a sample taken from frozen chicken wings which were originally from Brazil, were found to be contaminated with coronavirus.</p> <p>In addition, samples taken from frozen shrimp from Ecuador sold in Xian also tested positive for the virus.</p> <p>Due to the findings, China has enforced screening at ports and contact tracing.</p> <p>Fear has been sparked as it is now believed the virus could survive on frozen food due to it being a cold temperature.</p> <p>“It is hard to say at which stage the frozen chicken got infected,” said a China-based official at a Brazilian meat exporter.</p> <p>The role of frozen food carrying the virus may have been the reasoning behind New Zealand’s mystery outbreak, many have speculated. </p>

Food & Wine

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Mel Gibson axed from Chicken Run sequel over anti-Semitism claim

<p><span>Mel Gibson has said that renewed allegations of anti-Semitic comments levelled against him by actress Winona Ryder are “100% untrue”.</span></p> <p><span>In a recent interview with the </span><em>Sunday Times</em><span>, Ryder claimed that the </span><em>Braveheart</em><span> star had asked her if she was an “oven dodger” at a party close to 25 years ago, in an apparent reference to her Jewish background.</span></p> <p><span>She told the publication: "We were at a crowded party with one of my good friends, and Mel Gibson was smoking a cigar, and we're all talking and he said to my friend, who's gay, 'Oh wait, am I gonna get Aids?'</span><br /><span>"And then something came up about Jews, and he said, 'You're not an oven dodger, are you?'"</span></p> <p><span>The 48-year-old then revealed that Gibson attempted to reach out later on to apologise.</span></p> <p><span>A representative of Gibson said: "This is 100% untrue. She lied about it over a decade ago, when she talked to the press, and she's lying about it now.</span></p> <p><span>"Also, she lied about him trying to apologise to her back then. He did reach out to her, many years ago, to confront her about her lies and she refused to address it with him."</span></p> <p><span>After Gibson vehemently denied the accusations against him, Ryder mentioned she was with the late makeup artist Kevyn Aucoin at the time, and said the altercation remains a “painful and vivid memory”.</span></p> <p><span>She said: "I believe in redemption and forgiveness and hope that Mr Gibson has found a healthy way to deal with his demons, but I am not one of them.</span></p> <p><span>"Around 1996, my friend Kevyn Aucoin and I were on the receiving end of his hateful words. It is a painful and vivid memory for me. Only by accepting responsibility for our behaviour in this life, can we make amends and truly respect each other, and I wish him well on this lifelong journey."</span></p> <p><span>Ryder first accused Gibson in 2010 when she gave an interview to </span><em>GQ</em><span> magazine, suggesting Gibson was referencing the gas chambers used by Nazis during the holocaust.</span></p> <p><span>In 2006, Gibson was recorded delivering a controversial anti-Semitic rant after a drink-driving arrest.</span></p> <p><span>After the recent allegations, the 64-year-old has been axed from his upcoming film, the sequel to </span><em>Chicken Run</em><span>.</span></p>

News

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Butter chicken and sweet potato

<p>Looking for something wholesome and fulfilling for dinner? Try out this comforting butter chicken and sweet potato dish as a winter’s warmer.</p> <p><em>Serves 4</em></p> <p><em>Prep time: 15 mins + 1-hour marinating (optional)</em></p> <p><em>Cooking time: 40 mins</em></p> <p><strong>Ingredients:</strong></p> <ul> <li>2 tbs tandoori curry paste</li> <li>¼ cup Greek yoghurt</li> <li>700g small chicken thigh fillets, trimmed                      </li> <li>1 tbs ghee or vegetable oil</li> <li>1 brown onion, finely chopped</li> <li>1 long green chilli, seeds removed, finely chopped</li> <li>800g sweet potato, peeled, halved lengthways, cut into 3cm pieces</li> <li>420g jar butter chicken sauce</li> <li>400g can finely chopped tomatoes                   </li> <li>150ml thickened cream</li> <li>Warm naan, to serve</li> <li>cucumber raita &amp; coriander sprigs (optional), to serve</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Combine curry paste and yoghurt in a bowl. Cut chicken in half crossways (if chicken is large cut into thirds). Stir into tandoori mixture. Cover and refrigerate for 1 hour only if you have time.</li> <li>Preheat oven 230°C fan forced. Remove chicken from marinade. Place on a greased tray. Roast 10 minutes in hot oven.</li> <li>Meanwhile, heat ghee or oil in a deep-frying pan or wok. Add onion and chilli. Cook stirring 4 minutes until soft. Add sweet potato, cook 5 minutes. Add butter chicken sauce and tomatoes. Bring to the boil. Cover, reduce heat and simmer for 15-20 minutes, stirring every 5 minutes until sweet potato just tender. Stir in cream. Add the chicken. Simmer for 10 minutes until chicken cooked through.</li> <li>Serve with warm naan, raita and coriander.</li> </ol> <p><strong>Tip:</strong> Ghee is clarified butter, its available in the Indian section of the supermarket. Once opened, store in the fridge. It’s great for cooking curries, pancakes, pikelets and cooking over high heat as it won’t burn like regular butter.</p>

Food & Wine

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Satay chicken jacket potato

<p>Caught in a pinch with just the basic ingredients? This satay chicken jacket potato dish can keep your dinner exciting with flavoursome spices and sauces that you should already have in the pantry. Pre-cut, frozen and pre-packaged vegetables can also easily take the place of fresh ingredients and herbs where needed.</p> <p>For those with peanut allergy, replace the peanut butter with the equally tasty tahini.</p> <p><strong><span>Ingredients:</span></strong></p> <ul> <li><span>2 large sweet potatoes</span></li> <li><span>1 tablespoon coconut oil</span></li> <li><span>400g chicken mince</span></li> <li><span>2 cloves of garlic, crushed</span></li> <li><span>1 teaspoon ginger</span></li> <li><span>2 tablespoon tamari</span></li> <li><span>4 tablespoon Mayver’s <a href="https://mayvers.com.au/product/mayvers-dark-roasted-smooth-peanut-butter/">Dark Roasted Peanut Butter</a>or <a href="https://mayvers.com.au/product/mayvers-hulled-tahini/">Tahini</a></span></li> </ul> <p><strong><span>To serve:</span></strong></p> <ul> <li><span>2 spring onions, thinly sliced</span></li> <li><span>1 chilli, thinly sliced (optional) </span></li> <li><span>Micro herbs to garnish</span></li> </ul> <p><strong><span>Method:</span></strong></p> <ol> <li>Preheat oven to 200°C and line a baking tray. Cook the potatoes whole, for 60 minutes or until tender and soft when cut with a knife.</li> <li>When there is 20 minutes to go, start making the chicken satay.</li> <li>Heat the coconut oil in a fry pan and brown the chicken mince. Add the garlic, ginger, tamari and peanut butter or tahini and mix to combine. Allow to simmer on low heat for 10 minutes. If your mince is getting a little bit dry, add a splash of chicken stock to help keep the moisture in.</li> <li>Cut the sweet potato in half and add half the satay to each potato. Garnish each with half the spring onion, half the chilli and half the micro herbs.</li> </ol> <p> </p> <p><em><span>Recipe by Monica of <a href="https://www.instagram.com/monicayateshealth/">@monicayateshealth</a>.</span></em></p>

Food & Wine

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"Raw with grief": White Island volcano victim finally wakes from coma to find husband and stepdaughter died

<p>Adelaide mother and engineer Lisa Dallow woke from a coma and received the heartbreaking news that her daughter and husband passed away in the White Island volcano tragedy.</p> <p>Lisa, 48, told relatives how she and other tourists fled for their lives as rocks rained down on them during the eruption on December 9.</p> <p>She woke in Melbourne’s The Alfred Hospital burns unit and was given the news that her daughter Zoe, 15, and Gavin, 53 had passed.</p> <p>Relatives told<span> </span><em><a rel="noopener noreferrer" href="https://www.adelaidenow.com.au/news/south-australia/sa-woman-lisa-dallow-wakes-from-coma-to-hear-her-husband-gavin-and-daughter-zoe-died-in-the-white-island-volcano-tragedy/news-story/81e97399ddf87c0b4006d2a51933bcb9" target="_blank">The Advertiser</a></em><span> </span>that she was devastated.</p> <p>“Lisa is awake and has been told about Zoe and Gavin, so she now knows what has happened,” a family spokeswoman said.</p> <p>“It took a while for it to sink in and then she just kept saying she can’t believe they had died.”</p> <p>The family spokesman also said that Lisa had some memories of the volcano erupting.</p> <p>“She remembers it exploding and then telling everyone to run,” she said. “She then recalled how rocks were falling everywhere and hitting her on the back.</p> <p>“She remembers thinking: ‘When are they going to come and rescue us?’ The next thing she knows is she is in hospital wondering where she was.”</p> <p>After Lisa missed Gavin’s funeral at Adelaide Oval last month, her family has delayed Zoe’s memorial in the hopes that Lisa can attend as she undergoes intensive rehab.</p> <p>“She wasn’t able to go to Gavin’s funeral, but we are hoping she could make Zoe’s, so they have delayed it until she is a bit better,” the spokesperson explained.</p> <p>“It will be Lisa’s decision, so we all just have to wait and see. It is so devastating for everyone. We are still raw with grief.”</p> <p>Lisa was critically injured after suffering life-threatening burns to almost 60 percent of her body and is currently receiving high-level care from Australia’s top trauma doctors.</p> <p>“It really is a slow road to recovery, Lisa has been up and down,” the spokesman said.</p> <p><em>Photo credits:<span> </span><a rel="noopener noreferrer" href="https://www.adelaidenow.com.au/news/south-australia/sa-woman-lisa-dallow-wakes-from-coma-to-hear-her-husband-gavin-and-daughter-zoe-died-in-the-white-island-volcano-tragedy/news-story/81e97399ddf87c0b4006d2a51933bcb9" target="_blank">Adelaide Now</a><span> </span> <span> </span></em></p>

Cruising

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Try this gluten free chicken parmigiana

<p><strong>Serves <em>5</em></strong></p> <p>This delicious chicken parmigiana is a fantastic choice for a week night meal. However, it has been specially created to allow those 1 in 7 Australian’s who suffer from IBS (irritable bowel syndrome) to indulge guilt-free.</p> <p>Recipes and images from <a href="http://www.panmacmillan.com.au/display_title.asp?ISBN=9781742614205&amp;Author=Shepherd,%20Sue">The Two-Step Low-FODMAP Diet and Recipe Book</a> by Dr Sue Shepherd (Pan Macmillan, RRP $39.95).</p> <p><strong>Ingredients</strong></p> <ul> <li>90 g (1⁄2 cup) gluten-free cornflour </li> <li>2 eggs, lightly beaten 180 g (11⁄2 cups) </li> <li>gluten-free breadcrumbs </li> <li>salt and freshly ground black pepper</li> </ul> <p><strong>Directions</strong></p> <ol> <li>Preheat the oven to 180°C. Set out three shallow bowls. </li> <li>Put the cornflour into one, eggs into another, and breadcrumbs, salt and pepper into the last. </li> <li>Coat one chicken fillet in the cornflour, then dip in the egg, and then coat well in the breadcrumbs. Repeat for remaining fillets. 4. Heat the olive oil in a frying pan over a medium–low heat. Cook the chicken for 3–4 minutes on each side or until golden brown. </li> <li>In a small frying pan, heat the tomatoes, parsley and oregano. Cook slowly, stirring occasionally, for 15 minutes. </li> <li>Place the chicken on a baking tray. Top with the tomato sauce and cheese. Cover with foil and bake for 15 minutes.</li> </ol> <p><strong>Tips</strong></p> <p>For more details on Dr Sue Shepherd’s dietetics practice, see her website <a href="http://shepherdworks.com.au/">here</a>. <a href="http://www.panmacmillan.com.au/display_title.asp?ISBN=9781742614205&amp;Author=Shepherd,%20Sue">The Two-Step Low-FODMAP Diet and Recipe Book</a> by Dr Sue Shepherd (Pan Macmillan, $39.95).</p> <p><em>Republished with permission from <a href="https://www.wyza.com.au/recipes/chicken-parmigiana.aspx">Wyza.com.au.</a></em></p>

Food & Wine

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Coconut milk poached chicken salad with wayside honey dressing

<p>Serves <em>4 as an main, 8 as a entrée</em></p> <p>This tossed salad enlivened with Thai flavourings is a new favourite. The silky strips of chicken poached in coconut milk work beautifully with the cool and crunchy cucumber. </p> <p><a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fthe-edible-city-indira-naidoo%2Fprod9781921383816.html">Recipe from <em>The Edible City by Indira Naidoo</em>, published by Penguin Books, RRP $45.00</a>.</p> <p><strong>Ingredients</strong></p> <p><strong>Salad</strong></p> <ul> <li>2 skinless chicken breast fillets</li> <li>(about 300g in total)</li> <li>2 cups (500ml) coconut milk</li> <li>1 teaspoon ground turmeric</li> <li>Salt</li> <li>½ cup (100g) long-grain rice</li> <li>2 lebanese cucumbers, halved lengthways, seeded and finely sliced into half-moons</li> <li>4 red shallots, finely sliced</li> <li>Large handful mint leaves</li> <li>Large handful coriander leaves</li> </ul> <p><strong>Dressing</strong></p> <ul> <li>½ cup (125ml) fi sh sauce</li> <li>2 tablespoons lime juice</li> <li>3 teaspoons honey, preferably raw (try Wayside honey)</li> <li>2 teaspoons chilli powder</li> </ul> <p><strong>Directions</strong></p> <p>1. Place the chicken breasts in a small heavy-based saucepan and cover with the coconut milk. Add the turmeric. Bring to the boil over medium heat, then reduce the heat to low and cook for about 15 minutes or until the chicken is just cooked.</p> <p>2. Turn off the heat and remove the chicken, reserving the poaching liquid. Leave to cool, then shred the chicken with your fingers and add salt to taste. Set aside.</p> <p>3. Return the coconut milk to the boil and add the rice with a pinch of salt. Cook for about 10 minutes until the liquid reduces and little pits form on the top of the rice. Turn off the heat, put on the lid and leave the rice to steam for about 10 minutes until cooked through and tender.</p> <p>4. To make the dressing, place all the ingredients in a jar, then screw on the lid and shake to mix well.</p> <p>5. In a bowl, combine the chicken, cucumber, shallot, mint and coriander, and toss through the dressing. Serve the salad on a platter, with the rice alongside.</p> <p><strong>Tips</strong></p> <ul> <li>Rather than waste the coconut poaching liquid, use it to make coconut-flavoured rice, which can be served alongside.</li> </ul> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/poached-chicken-salad.aspx">Wyza.com.au.</a></em></p>

Food & Wine

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