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

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

Food & Wine

Climate activists throw soup at Mona Lisa

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. 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. The incident came amid days of protests by French farmers across the country demanding better pay, taxes, and regulations. 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. “What is more important? Art or the right to healthy and sustainable food?” they asked. “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. <blockquote class="twitter-tweet"> 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> — CLPRESS / Agence de presse (@CLPRESSFR) <a href="https://twitter.com/CLPRESSFR/status/1751538762687893894?ref_src=twsrc%5Etfw">January 28, 2024</a></blockquote> 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. 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. Image: Twitter

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The ultimate chicken pie recipe

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. Serves: Four to six Preparation time: 15 minutes Cooking time: 40 minutes Ingredients: <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> Method: <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> Image credit: Shutterstock

Food & Wine

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

<a href="https://theconversation.com/profiles/garritt-c-van-dyk-1014186">Garritt C Van Dyk</a>, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a> 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. The basic nature of soup has a fundamental appeal that feels primordial – because it is. <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. 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. The widespread distribution of archaeological finds is a reminder soup not only has a long history, but is also a global food. 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 suppāre, meaning “to soak”. As a noun, suppa became soupe in Old French, meaning bread soaked in broth, and <a href="https://quod.lib.umich.edu/m/middle-english-dictionary/dictionary/MED41830/track?counter=1&search_id=24326280">sowpes</a> 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. <h2>From rustic to creamy</h2> 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. <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/527415/original/file-20230522-21-dcc0ot.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/527415/original/file-20230522-21-dcc0ot.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/527415/original/file-20230522-21-dcc0ot.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=450&fit=crop&dpr=1 600w, https://images.theconversation.com/files/527415/original/file-20230522-21-dcc0ot.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=450&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/527415/original/file-20230522-21-dcc0ot.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=450&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/527415/original/file-20230522-21-dcc0ot.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=566&fit=crop&dpr=1 754w, https://images.theconversation.com/files/527415/original/file-20230522-21-dcc0ot.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=566&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/527415/original/file-20230522-21-dcc0ot.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=566&fit=crop&dpr=3 2262w" alt="People line up for soup" /></a><figcaption>The Soup Kitchen, Antonio de Puga, ca. 1630. Museo de Arte de Ponce</figcaption></figure> 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. 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. <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. 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. <h2>Easy and affordable</h2> 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. 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. <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/527409/original/file-20230522-17-ts8u8f.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/527409/original/file-20230522-17-ts8u8f.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/527409/original/file-20230522-17-ts8u8f.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=387&fit=crop&dpr=1 600w, https://images.theconversation.com/files/527409/original/file-20230522-17-ts8u8f.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=387&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/527409/original/file-20230522-17-ts8u8f.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=387&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/527409/original/file-20230522-17-ts8u8f.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=486&fit=crop&dpr=1 754w, https://images.theconversation.com/files/527409/original/file-20230522-17-ts8u8f.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=486&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/527409/original/file-20230522-17-ts8u8f.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=486&fit=crop&dpr=3 2262w" alt="Painting of men at a table" /></a><figcaption>Lunch (The Soup, Version II), Albin Egger-Lienz, 1910. Leopold Museum, Vienna</figcaption></figure> 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. 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). 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. 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. <h2>‘One of the prime ingredients of good living’</h2> 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. Deceptively simple, the warmth and comfort of soup provide a temporary refuge from the winter chill, comforting the diner from the inside. 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. Escoffier, <a href="https://books.google.com.au/books/about/Escoffier.html?id=JFIDd639wlQC&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&gbpv=1&dq=escoffier+guide+culinaire&printsec=frontcover">high standards</a> for soup, claiming “of all the items on the menu, soup is that which exacts the most delicate perfection”. An Austrian apprentice of Escoffier, Louis P. De Gouy, was chef at the Waldorf Astoria for 30 years and wrote 13 cookbooks. He summed up the appeal of soup in a <a href="https://www.google.com.au/books/edition/The_Soup_Book/1tNmDwAAQBAJ?hl=en&gbpv=1&printsec=frontcover">volume</a> dedicated to the dish with over 700 recipes: <blockquote> 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. </blockquote> 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.<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" /> <a href="https://theconversation.com/profiles/garritt-c-van-dyk-1014186">Garritt C Van Dyk</a>, Lecturer, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a> 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>. Images: Getty

Food & Wine

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

The family owned business and Australia’s leading duck producer Luv-a-Duck has partnered up with MasterChef alum and duck lover Diana Chan, to officially launch National Duck Day, which falls on Tuesday May 23rd, 2023. Diana Chan is a Malaysian-Australian and won the 9th season of MasterChef in 2017. She has since become a well-known TV host, menu designer, product creator and restaurateur, turning her passion for food into her career. Diana Chan’s Luv-a-Duck Peking Duck breast with egg noodles, five spice sauce and fresh cucumber salad Serves: 2 Prep time: 10 mins Cook time: 10 mins INGREDIENTS: <ul> <li dir="ltr" aria-level="1"> 2 x precooked Luv-A Duck peking duck breasts </li> <li dir="ltr" aria-level="1"> 1 x 400g packet fresh egg noodles (medium thickness) </li> </ul> For the five spice sauce: <ul> <li dir="ltr" aria-level="1"> 1 tbsp cooking oil </li> <li dir="ltr" aria-level="1"> 2 cloves garlic, minced </li> <li dir="ltr" aria-level="1"> 3 shallots, finely diced </li> <li dir="ltr" aria-level="1"> 50g galangal, sliced </li> <li dir="ltr" aria-level="1"> 50g ginger, sliced </li> <li dir="ltr" aria-level="1"> Leftover liquid from the packet </li> <li dir="ltr" aria-level="1"> 1 tbsp five spice powder </li> <li dir="ltr" aria-level="1"> 1 tbsp tapioca starch mixed with 2 tbsp of water </li> </ul> For the cucumber salad: <ul> <li dir="ltr" aria-level="1"> 1 continental cucumber, halved and sliced into 5mm thick chunks </li> <li dir="ltr" aria-level="1"> 30g coriander, roughly chopped </li> <li dir="ltr" aria-level="1"> 1 tbsp black vinegar </li> <li dir="ltr" aria-level="1"> 1 tsp sugar </li> <li dir="ltr" aria-level="1"> 1 tbsp soy sauce </li> </ul> To garnish: <ul> <li dir="ltr" aria-level="1"> Freshly sliced spring onions </li> <li dir="ltr" aria-level="1"> 1 tsp toasted sesame seeds </li> </ul> METHOD: <ol> <li dir="ltr" aria-level="1"> Cook the peking duck breasts according to the packet instructions (microwave or oven) and set aside somewhere warm. </li> <li dir="ltr" aria-level="1"> Preheat a large braising pot or wok. Add cooking oil. Add the garlic, shallots, galangal and ginger and fry until aromatic - about 3 minutes or so. Add the sauce from the packet and the five spice. Allow to reduce for 10 minutes. </li> <li dir="ltr" aria-level="1"> Mix tapioca starch with water. Pour it into the sauce liquid while stirring at the same time and the liquid will start to thicken. You can add more tapioca mixture if you don't think the sauce is thick enough. </li> <li dir="ltr" aria-level="1"> While the sauce simmers, reheat the noodles according to the packet instructions. </li> <li dir="ltr" aria-level="1"> To assemble, remove the cooked duck breasts from the packet and slice them into 5mm thickness. </li> <li dir="ltr" aria-level="1"> In a mixing bowl, add in all the ingredients for the cucumber salad and mix to combine. </li> <li dir="ltr" aria-level="1"> Place the reduced sauce into the serving bowls, divide the noodles into 2 portions, top with the duck breasts and pour over the sauce. Serve with the cucumber salad on the side. Garnish with some spring onions and sesame seeds. </li> </ol> Image credit: Luv-A-Duck

Food & Wine

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

Got COVID? Again? 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. 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>. <h2>What should I eat during COVID infection?</h2> 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>. Fresh fruit, vegetables, whole grains and various forms of protein are broken down into substances by the body to support your immune system. <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: <ul> <li> two serves of fruit and five serves of vegetables </li> <li> whole grains, such as wholemeal pasta, brown rice or wholemeal bread </li> <li> healthy fats, such as avocado or olive oil </li> <li> meat and meat alternatives (such as lean beef, chicken, tofu or legumes) and dairy (such as cheese or milk). </li> </ul> Eating these kinds of foods every day helps provide our body with the nutrients required to fight infections and remain healthy. <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. <h2>What about chicken soup or similar?</h2> 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. Why? Here are four good reasons: 1. It’s easy and cheap to make 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. While the ingredients in chicken soup pack a powerful nutritional punch, they don’t cost the Earth. 2. It’s easy to absorb 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. 3. It’s full of vitamins and minerals <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. 4. It’s flavoursome and powerful 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> <h2>Nutrition can support immune health but it’s not the only answer</h2> 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>. 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. 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. <h2>Don’t forget to drink plenty of water</h2> 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. 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>. 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. If you don’t feel like having plain water, there are many healthy alternatives such as tea, broth or soup. <h2>Let’s remember to eat healthy anyway</h2> Eating a healthy and balanced diet is an important part of maintain good health and vitality. 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. In the long run, eating healthy will make you feel better and save you money. Image credits: Getty Images 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>.

Body

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

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. But what’s happening in our body? <h2>3 things change when it gets cold</h2> 1. Our body conserves heat 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. 2. Our body warms up when eating 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>”. 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>. 3. Some people experience a drop in the neurotransmitter called serotonin 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. 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. <h2>Why we love comfort food in winter</h2> Many of us struggle to eat salad in winter and crave mum’s chicken soup or a slow cooked, brothy ramen. 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. <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. 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. <h2>What happens to those extra calories?</h2> 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. 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. 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>. 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. 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. <h2>It doesn’t have to be unhealthy</h2> No matter your cravings during cooler months, it’s important to remember your own personal health and wellbeing goals. 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. Including protein (such as meat, fish, eggs, legumes) will keep you feeling fuller for longer. Image credits: Getty Images 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>.

Food & Wine

Easter eggs: their evolution from chicken to chocolate

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. 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. 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. For Easter – a period of celebration – eggs and meat, such as lamb (also a symbol of renewal), were back on the table. 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. 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. 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. 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. 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. <h2>From dyed eggs to chocolate eggs</h2> 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? 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. 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. 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. 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. 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. 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. 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. 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. 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. Image credit: Shutterstock 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>.

Food & Wine

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

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. 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. 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. “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.” <div class="embed" style="font-size: 16px; box-sizing: inherit; margin: 0px; padding: 0px; border: 0px; 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&display_name=tiktok&url=https%3A%2F%2Fwww.tiktok.com%2F%40grandma_droniak%2Fvideo%2F7187092528930327850%3Flang%3Den&image=https%3A%2F%2Fp16-sign.tiktokcdn-us.com%2Fobj%2Ftos-useast5-p-0068-tx%2F0185552c26ef45e9a4155e25fdc88e95_1673375409%3Fx-expires%3D1680606000%26x-signature%3D2Bbvh8va4bNkeTSlql8fJ3xRfnU%253D&key=59e3ae3acaa649a5a98672932445e203&type=text%2Fhtml&schema=tiktok" width="340" height="700" frameborder="0" scrolling="no" allowfullscreen="allowfullscreen"></iframe></div> As Lillian told Good Morning America 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. “I was bashful when I was young. And now I’m too much trouble sometimes.” 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. “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. “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.” "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. “I'm not even going to bring my wallet or my purse. I'll let you know how it goes.” <div class="embed" style="font-size: 16px; box-sizing: inherit; margin: 0px; padding: 0px; border: 0px; 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&display_name=tiktok&url=https%3A%2F%2Fwww.tiktok.com%2F%40grandma_droniak%2Fvideo%2F7197847511887858986%3Flang%3Den&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&key=59e3ae3acaa649a5a98672932445e203&type=text%2Fhtml&schema=tiktok" width="340" height="700" frameborder="0" scrolling="no" allowfullscreen="allowfullscreen"></iframe></div> 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. “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. “Bottom line he wasn't a gentleman, not my type. And he was shorter than me.” Images: TikTok

Relationships

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

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. 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. 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. So why do people do it – and what does the research say about the risks of chicken-washing? <h2>Chicken meat and germs</h2> Incorrect cooking temperatures and cross-contamination between different foods are two of the most important factors linked to foodborne illness. 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. 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. 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. <h2>Chicken-washing myths, busted</h2> 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. 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. Others believe washing with a slightly acidic solution (such as vinegar or lemon juice) will kill bacteria. 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. <h2>Washing chicken splashes bacteria around</h2> 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. The study clearly showed bacteria can be transferred from the surface of the chicken to surrounding surfaces via water droplets. Using high-speed imaging, the researchers found a higher tap height can increase splashing. 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. 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. They found the level of bacterial transmission increased with greater tap height and water flow rate. Aerated water (which is what you get when the tap is running very hard) also increased splashing and bacterial transmission. <h2>What if I still really want to wash my chicken meat?</h2> While washing raw poultry is not recommended, it appears some home cooks are reluctant to let go of this old habit. If you insist on washing chicken meat, consider doing so in a sink of water rather than under a running tap. Use a paper towel to mop up any liquids, dispose of the towel and clean up afterwards. This will help reduce the risk of cross-contamination and keep the kitchen safe. And please wash your hands after handling raw meat! Image credits: Getty Images 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>.

Food & Wine

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

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. 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. 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." Indeed, there is a long history of museums and art being used for political protest. <h2>For women’s suffrage and women artists</h2> 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. 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”. 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. 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. 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?” <h2>Against corporate sponsorship and artwashing</h2> <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. 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. 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. 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. 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. 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>. 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>. <h2>For the return of cultural artefacts</h2> 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. 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. 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. <h2>In the culture wars</h2> Protests using art and museums aren’t just the domain of the left. 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. 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. 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. 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. <h2>‘Direct action works’</h2> The past two decades have seen a surge of art-focused demonstrations. 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. 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>” 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. It is unlikely actions against museums and art will subside anytime soon. Image credits: Getty Images 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>.

Art

Climate activists attack Van Gogh’s Sunflowers with soup

Two people have attempted to destroy an iconic Van Gogh artwork in London’s National Gallery in the name of climate activism. The two perpetrators, who are members of the organisation Just Stop Oil, threw cans of tomato soup at Van Gogh’s Sunflowers (1888), the museum confirmed in a statement. Luckily, the painting was saved by the glass covering, with the frame only suffering minor damage. 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. “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?” <blockquote class="twitter-tweet"> “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> — Damien Gayle (@damiengayle) <a href="https://twitter.com/damiengayle/status/1580865060347383808?ref_src=twsrc%5Etfw">October 14, 2022</a></blockquote> “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.” After the incident, gallery staff cleared visitors from the room and called police to the scene. The two activists were then arrested. The attack on Van Gogh’s Sunflowers is the recent statement made by climate activists, who have drawn in a flood of attention by targeting artworks around the world. Image credits: Getty Images

Art

Pumpkin and chicken red curry

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! Serves: 4 Ingredients: <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> Method: 1. In a large pot of boiling water, boil pumpkin until it begins to get tender, for about seven minutes. 2. Using a blender, blend shallots, garlic, curry paste and water until smooth. 3. In a bowl, mix coconut milk, fish sauce, lime juice and brown sugar. Stir until dissolved. 4. Heat two tablespoons of peanut oil in a large wok on medium heat. Add chicken, searing until lightly brown. Remove chicken from wok. 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. 6. Add pumpkin and chicken and let simmer until chicken is cooked through and pumpkin has grown tender. 7. Garnish with basil and serve with white rice. Image: Taste

Food & Wine

Mexican chicken tortillas

Chicken mince works wonders in the black bean and corn filling! Add some fresh coriander, avocado and lime juice round out the traditional flavours. Ingredients: <div> • 1 Tbsp olive oil • 1 red onion, finely diced • 1 red capsicum, finely diced • 2 cloves garlic, crushed • 500g chicken mince • 375g mild chunky salsa • 1 cup water • 425g can black beans, drained and rinsed • 125g can corn kernels, drained • 1 cup coriander leaves, roughly chopped • Sour cream, to serve • 1 avocado, sliced, to serve • Tortillas, warmed, to serve • Lime wedges, to serve • Extra coriander, to serve </div> <div id="TeadsContainer0"></div> <div> <h2>Method</h2> <ol> <li> 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. </li> <li> Add beans and corn and cook for 1 minute or until heated through. Stir in coriander. Transfer mixture to a serving bowl. </li> <li> Serve mince mixture, sour cream, avocado, tortillas, lime wedges and extra coriander in separate bowls to allow guests to build their own meal. </li> </ol> Image: Better Homes & Gardens </div>

Food & Wine

Chicken Pho for the soul

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. <h2 dir="ltr">Ingredients</h2> 170g fresh shiitake mushrooms 7cm piece ginger, peeled and sliced 1 Tbsp coriander seeds 4 whole cloves 1kg bone-in chicken thighs, skin removed 1.5L (6 cups) water 500ml (2 cups) salt-reduced or gluten-free salt reduced chicken stock 1 large brown onion, sliced 30g dried porcini mushrooms, rinsed, drained and broken 1 Tbsp brown sugar 5 cloves garlic, sliced 125g dried rice noodles, soaked (see Cook's Tip) 2 bunches Asian greens, trimmed, chopped, steamed Coarsely grated carrot, slivered red onion, sliced chillies, coriander leaves, Thai basil, and/or lime wedges, to serve (optional) <h2 dir="ltr">Method</h2> <ol> <li dir="ltr" aria-level="1"> 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. </li> <li dir="ltr" aria-level="1"> 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. </li> <li dir="ltr" aria-level="1"> 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. </li> <li dir="ltr" aria-level="1"> 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. </li> <li dir="ltr" aria-level="1"> 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. </li> </ol> Chef’s tip 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. Pho Flavours 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. And the topper ideas are endless! Give fresh green shallots, basil, shredded cabbage and a drizzle of sriracha sauce a try. Image: Getty

Food & Wine

Noodle the pug to star in his very own picture book

Image: NBC Noodle the pug will grace the pages of his own picture book this coming winter, Last year, the 13-year-old pug captured hearts last year when his morning ritual with his owner, Jonathan Graziano, went viral on TikTok. Every morning, Graziano gently wakes Noodle up and attempts to lift him to stand up. If Noodle stood on his own, Graziano declared the day a "Bones Day." If Noodle flopped over and refused to leave his bed, it was a "No Bones Day" — a sign to let yourself take a break and stay in. Though some speculated that Noodle's boneless predictions means that the day is doomed, Graziano's interpretation is less dark. "It's a No Bones Day and you know what that means: It means Noodle doesn't have to go on walkies and it means you must be kind to yourself," Graziano said in a bones prediction Monday. Graziano and Noodle will star in a picture book to spread that message.

Books

The $2 pool noodle hack everyone’s trying this Christmas

With the festive holiday quickly approaching, you can fight the urge to splurge on Christmas decorations by trying your hand at this ridiculously cheap table centrepiece. All you need is a pool noodle - costing $2 from Kmart - as well as a hot glue gun and some Christmas baubles. When one woman shared the hack on Facebook, her post received almost 3000 likes and sparked a flood of recreations. <img style="width: 500px; height:281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7845956/pool-noodle-xmas.jpg" alt="" data-udi="umb://media/918725e646524f32822e0d3f13a30bc4" /> Image: Image: Angelica Marotta Vine (Facebook) “First time hack pretty pleased with the result!” she captioned the photo of her table runner, which was mostly sourced from Kmart, Big W and Target. The DIY decoration has been frequently appearing in Facebook groups including <a rel="noopener" href="https://www.facebook.com/groups/1188470091287226" target="_blank">Kmart Inspired Homes</a> and <a rel="noopener" href="https://www.facebook.com/groups/330596703984165" target="_blank">Kmart Home Decor & Hacks Australia</a> with some classy results. <img style="width: 500px; height:201.171875px;" src="https://oversixtydev.blob.core.windows.net/media/7845958/259786511_4483985271669638_4094311627553942329_n.jpg" alt="" data-udi="umb://media/73ac2e2e37db4fd2abe8d6da0ed7fbc4" /> Image: Heather Kyler (Facebook) To make it, <a href="https://www.bhg.com.au/pool-noodle-christmas-wreath-hack?category=diy">follow</a> these five steps: Step 1. To keep the pool noodle straight, feed a thin metal rod through the centre of it. Step 2. Start attaching baubles with the hot glue gun and work your way along the noodle. <img style="width: 500px; height:333.3333333333333px;" src="https://oversixtydev.blob.core.windows.net/media/7845957/pool-noodle-xmas2.jpg" alt="" data-udi="umb://media/71372b34fa114037a5d50c9edfa4f35e" /> Image: Angelica Marotta Vine (Facebook) Step 3. Once the baubles are attached, fill in any gaps with flowers, branches and other Christmas decorations. To get extra coverage, pull apart a Christmas wreath and fill the gaps on the noodle with the leaves. Step 5. Once decorated, spray the piece with fake snow. Image: Haydn Fellows (Facebook)

Home Hints & Tips

Can you refreeze chicken?

<div> <h1>Can you refreeze chicken?</h1> <h2>A meat myth busted.</h2> <div class="copy"> 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). “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. 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.&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. “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. “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.” 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. “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. “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. “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.” <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> And if you can’t refreeze, you can always go for leftovers. “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. “This Australian Food Safety Week, we want Australians to learn more about food safety.” 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> <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>  <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&title=Can+you+refreeze+chicken%3F" alt="" width="1" height="1" /> </div> <div id="contributors"> <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. </div> </div>

Food & Wine

How Noodle the pug decides the daily outlook for millions of people

Is it a bones day or a no bones day? One small pug knows the answer, and is using his knowledge to help millions of people on TikTok dictate what kind of day they will have. Noodle, who is a 13-year-old rescue dog belonging to Jonathan Graziano, wakes up each morning and has his morning routine filmed. Jonathan, who is a social media manager in New York City, sits Noodle upright so he can see if Noodle stands up on his own. If Noodle can stand up, then it's a “bones day”, but if he flops back over in his bed, it's a “no bones day”. Jonathan says that if it’s a bones day, you should get up and make the most of your day and do the thing you’ve been putting off. If it’s a no bones day, Noodle’s prophecy is the perfect opportunity to implement self-care and take a day off from any strenuous activities. With over four million followers on TikTok and each “daily reading” racking up millions of views, Noodle has quickly become an online sensation. “I had absolutely no idea this would become the barometer in which the nation foretold how their day was going to go,” Jonathan said. Many followers have reached out to Jonathan to let him know how they have lived their lives according to Noodle, such as proposing to a girlfriend or asking for a raise at work. “People have told me it’s a reason they buy lottery tickets and they’ve won a ton of money,” Graziano said. According to Neil Dagnall, a reader in applied cognitive psychology at Manchester Metropolitan University in England, Noodle’s readings are providing people with a sense of routine. He said, “Life is full of uncertainty and Noodle’s actions provide a form of guidance and reassurance to some people.” Image credits: TikTok @jongraz

Family & Pets

Meet gamer grandma Haughty Chicken

59-year-old Haughty Chicken is the gamer grandmother challenging the status quo. 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. Her first game was Ping Pong Table Tennis, which she played on her parent’s TV. “And then one of the cousins got the Atari system so I started playing that,” she told <a rel="noopener" href="https://honey.nine.com.au/latest/online-streaming-twitch-grandma-gamer-haughty-chicken/5f226c20-063d-48c8-b904-ff45d6b8ef70" target="_blank">9Honey</a>. She even gamed in shopping centre arcades, moving with the times as games continued to evolve. When she started her own live-stream, her twin sister hadn’t even heard of it. “She looked at me for a minute. And she said, ‘Is it something to do with the cloud?’ And I said, ‘No.’” After becoming a mum, Haughty Chicken gamed with her kids, and now with their kids. “And my mum is a gamer too,” she said. “My mum’s just turned 79.” <img style="width: 0px; height: 0px;" src="https://oversixtydev.blob.core.windows.net/media/7844222/haughty-chicken1.jpg" alt="" data-udi="umb://media/594cc8bfe9ed40d6950e60f5de8a0b92" /> Image: Haughty Chicken / YouTube Haughty Chicken enjoys online gaming, particularly as a platform for making friends. She even met her husband that way. “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. “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. “It was only when we started voice chatting that I realised he was male and around my age.” 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. “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.” Haughty Chicken is also well aware of the benefits that come with playing games online, aside from fun and making friends. “And there’s been a lot of research to show that it does improve critical thinking and mental wellbeing,” she said. 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. “I have never had a setup to stream because streaming was something I never thought I would do,” she said. 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. “Because it’s not just a solo thing,” she said. “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. “And my community is growing. “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.” 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. “They’re very relieved when they do find me,” she said. “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.” <a rel="noopener" href="https://www.youtube.com/c/HaughtyChicken" target="_blank">Haughty Chicken</a> streams six times a week between Tuesday and Sunday, usually taking Monday as a day-off. Image: Supplied

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Meet gamer grandma Haughty Chicken