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Jimmy Barnes' granddaughter's touching tribute at Red Hot Summer

<p>With Jimmy Barnes currently recovering from <a href="https://www.oversixty.com.au/health/caring/the-dose-of-magic-helping-jimmy-barnes-recover-after-surgery" target="_blank" rel="noopener">open heart surgery</a>, there was no way he could perform at the Red Hot Summer Tour, but his family and friends have come together to put on a show in honour of the star. </p> <p>The<em> Barnes All-Stars</em>, formed by none other than Jimmy's own daughter Mahalia, includes stars like Jon Stevens, Chris Cheney, and his legendary <em>Cold Chisel</em> bandmate, Ian Moss.</p> <p>The band have been headlining for the first three shows of the tour, and performed classic songs by <em>Cold Chisel</em> and Jimmy Barnes, which were compiled by the rock star himself.</p> <p>While the band put on a stellar show, Jimmy's granddaughter, Ruby Rogers' performance of the the Chisel classic <em>Flame Trees, </em>stole the hearts of fans. </p> <p>"In case you didn’t get to see this fantastic performance, this is granddaughter Ruby filling in for me on the weekend," Jimmy tweeted, gushing over her performance. </p> <p>"I love her so much.  Thanks everyone. Full video on my FB page," he added. </p> <blockquote class="twitter-tweet"> <p dir="ltr" lang="en">In case you didn’t get to see this fantastic performance, this is granddaughter Ruby filling in for me on the weekend. I love her so much. Thanks everyone.</p> <p>Full video on my FB page <a href="https://t.co/DgOApqBwnZ">pic.twitter.com/DgOApqBwnZ</a></p> <p>— Jimmy Barnes (@JimmyBarnes) <a href="https://twitter.com/JimmyBarnes/status/1746809216399265998?ref_src=twsrc%5Etfw">January 15, 2024</a></p></blockquote> <p> </p> <p>The clip shows Ruby singing an acoustic version of the song, and the crowd of over 8000 people can be heard singing along with her. </p> <p>Fans have taken to the comments to praise Ruby's talent. </p> <p>"Doing you proud Jimmy. What a beautiful voice Ruby has. Such a talented family you and Jane have," one wrote. </p> <p>"Absolutely stunning beautiful Ruby. You are so privileged Jimmy to have such a beautiful granddaughter," another added. </p> <p>"Wow how proud you guys must be. That was a wonderful tribute to you. Such a beautiful, talented girl ❤️" commented a third. </p> <p><em>Images: Facebook/ Instagram</em></p> <p> </p>

Family & Pets

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Meryl Streep hits the red carpet with her four children

<p>Meryl Streep has made a rare red carpet appearance with all four of her grown up children. </p> <p>The Hollywood legend was dressed in a chic black dress, exuding endless class at the annual Academy Museum Gala in Los Angeles on Sunday night. </p> <p>The event serves as the Academy Museum of Motion Pictures’ marquee annual fundraiser, raising vital funds to support museum exhibitions, education initiatives and public programming, while also quickly become one of Hollywood’s starriest nights.</p> <p>As Meryl graced the red carpet, she was joined by her four children who she shares with estranged husband Don Gummer. </p> <p>Streep was joined by her son Henry Wolfe and his wife Tamryn Storm Hawker, her daughter Grace Gummer and her husband Mark Ronson, and her other two daughters Mamie Gummer and Louisa Jacobson. </p> <p>Her children were in attendance to celebrate their mother, who was being honoured with the Icon Award during the ceremony. </p> <p>Streep's estranged husband Don was not present at the event, as the pair announced their <a href="https://oversixty.com.au/lifestyle/relationships/meryl-streep-s-shocking-relationship-news" target="_blank" rel="noopener">separation</a> in October.</p> <p>“Don Gummer and Meryl Streep have been separated for more than six years, and while they will always care for each other, they have chosen lives apart,” the Golden Globe winner’s spokesman told <em>Page Six</em> at the time.</p> <p><em>Image credits: Getty Images</em></p>

Family & Pets

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Eight key questions about lab-grown meat

<div class="copy"> <p>It’s been around for a decade now — but <a href="https://cosmosmagazine.com/podcast/lab-grown-meat/" target="_blank" rel="noreferrer noopener">cultured meat</a> still faces some huge hurdles.</p> <p>On 5 August, it will be ten years since the world was introduced to <a href="https://www.bbc.com/news/science-environment-23576143" target="_blank" rel="noreferrer noopener">the first lab-grown burger</a>.</p> <p>A decade after its arrival, biotechnologist Professor Paul Wood answers eight key questions about cultured meat.</p> <h2>What is lab-grown meat?</h2> <p>Cultured meat, also colloquially referred to as lab-grown meat, is <a href="https://academic.oup.com/af/article/13/2/68/7123477" target="_blank" rel="noreferrer noopener">the concept</a> of taking a biopsy from a living animal, selecting an individual cell type and growing these cells in large scale <a href="https://journals.physiology.org/doi/abs/10.1152/ajpcell.00408.2022" target="_blank" rel="noreferrer noopener">bioreactors</a>.</p> <p>Technically, it’s a viable alternative to growing an animal to maturity before harvesting meat from its carcass.</p> <p>Multiple cell types can be used from animals, such as muscle, fat or <a href="https://www.genome.gov/genetics-glossary/Fibroblast" target="_blank" rel="noreferrer noopener">fibroblasts</a>.</p> <p>The initial stage of cell selection requires the <a href="https://www.sciencedirect.com/science/article/pii/B9780123745538002537" target="_blank" rel="noreferrer noopener">creation of a cell line</a> which will grow continuously in a selective culture medium.</p> <h2>How long has it been around?</h2> <p>The technology for the culture of cells in laboratories has been used for many decades to produce drugs like <a href="https://www.cancer.gov/about-cancer/treatment/types/immunotherapy/monoclonal-antibodies" target="_blank" rel="noreferrer noopener">monoclonal antibodies</a> or <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7161866/" target="_blank" rel="noreferrer noopener">viral vaccines</a>.</p> <p>The difference with cultured meat is the cells themselves are used to produce edible products rather than used as production systems for monoclonals or viral antigens.</p> <p>Cultured meat was first introduced back in 2013 with <a href="https://www.bbc.com/news/science-environment-23576143" target="_blank" rel="noreferrer noopener">the unveiling of the world’s first lab-grown burger</a>, which cost a whopping USD$330,000 to produce.</p> <p>The first commercial cultured meat product was <a href="https://www.bbc.com/news/business-55155741" target="_blank" rel="noreferrer noopener">a chicken nugget licensed in Singapore</a> in 2020.</p> <p><a href="https://www.scientificamerican.com/article/lab-grown-meat-approved-for-sale-what-you-need-to-know/" target="_blank" rel="noreferrer noopener">In June 2023</a>, the US Department of Agriculture granted two companies — Upside Foods and Good Meat — licences to sell chicken-based products.</p> <p>Significant excitement ensued in the food industry with <a href="https://www.liebertpub.com/doi/abs/10.1089/ind.2021.29240.ctu?journalCode=ind" target="_blank" rel="noreferrer noopener">predictions</a> that cultured meat will transform the meat industry by 2030.</p> <h2>Is lab-grown meat commercially viable?</h2> <p>Currently <a href="https://gfi.org/resource/cultivated-meat-eggs-and-dairy-state-of-the-industry-report/" target="_blank" rel="noreferrer noopener">around USD$3 billion</a> has been invested in over 150 companies working on beef, chicken, pork, lamb and exotic cell-based products. <a href="https://www.theatlantic.com/health/archive/2023/03/woolly-mammoth-meatball-stunt-food-marketing/673578/" target="_blank" rel="noreferrer noopener">Woolly mammoth meatball</a> anyone?</p> <p>Upside Foods has launched its <a href="https://edition.cnn.com/2023/07/01/business/lab-grown-chicken-san-francisco/index.html" target="_blank" rel="noreferrer noopener">new cell-based chicken product in a Michelin star restaurant</a>, but it is only available one night a month and the price has not been disclosed.</p> <p>Commercial success will require significant scaling in production, <a href="https://onlinelibrary.wiley.com/doi/full/10.1002/bit.27848" target="_blank" rel="noreferrer noopener">cost reductions</a> and consumer acceptance, or these products will be confined to niche markets for wealthy consumers.</p> <p>Cultured meat is unlikely to be the solution for the <a href="https://www.mdpi.com/2304-8158/6/7/53" target="_blank" rel="noreferrer noopener">increasing protein needs of developing nations</a>.</p> <p>The <a href="https://academic.oup.com/af/article/13/2/68/7123477" target="_blank" rel="noreferrer noopener">technical challenges</a> involve scaling up cell growth in over 10,000 litre fermentation vessels, while significantly reducing the cost of cell-culture media, the capital cost of equipment and the operating cost of high-quality sterile biocontainment facilities.</p> <p>It has been estimated that the cost of production of cultured meat <a href="https://cedelft.eu/publications/tea-of-cultivated-meat/" target="_blank" rel="noreferrer noopener">must be reduced by over 1,000-fold</a> to match that of conventional meat production.</p> <p>Proponents of cultured meat like to quote the concept of <a href="https://ourworldindata.org/moores-law" target="_blank" rel="noreferrer noopener">Moore’s law</a> that predicts that the cost of all new technology will be significantly reduced with time. However this law has never been applied to a biological system that has innate growth limits.</p> <h2>Is it good for you — and does it taste okay?</h2> <p>Currently <a href="https://www.nature.com/articles/s41467-020-20061-y" target="_blank" rel="noreferrer noopener">all cultured meats are hybrid or blended products</a>, in which the harvested cell paste — the meat component — is combined with plant-based materials, plus vitamins and minerals to produce burgers, meatballs, sausages and dumplings.</p> <p>Yes, you have to add the vitamins in, and no, you can’t make a steak with it yet.</p> <p>From a commercial perspective this is important, as cultured meat products will compete in the commodity meat market.</p> <p>Cultured meat does not produce a three-dimensional steak with multiple cell types and complex taste and texture.</p> <p>However, <a href="https://www.forbes.com/sites/lanabandoim/2021/02/12/worlds-first-3d-bioprinted-and-cultivated-ribeye-steak-is-revealed/?sh=4b6baf0a4781" target="_blank" rel="noreferrer noopener">there are companies</a> aiming to develop whole cuts of meat using 3D printing and bioengineering technology.</p> <h2>What is the motivation to produce cell-cultured meat?</h2> <p>The drivers for cultured meat are that <a href="https://www.abc.net.au/news/rural/2018-05-06/vegan-alternative-plant-based-meat-grown-in-lab/9726436" target="_blank" rel="noreferrer noopener">animals are not slaughtered</a>, there can be less land and water usage and less greenhouse gases are produced than conventional meat production, particularly from ruminants like cattle and sheep.</p> <p>A lower manufacturing footprint is a terrific plus. And not killing animals is something a lot of people advocate for, but until cultured meat has been scaled significantly, it won’t be known if it’s really better for the planet or for humans.</p> <p>The <a href="https://www.foodnavigator-usa.com/Article/2022/04/21/cultivated-meat-upside-foods-closes-400m-series-c-round-to-support-commercial-scale-plant-with-production-capacity-of-tens-of-millions-of-pounds" target="_blank" rel="noreferrer noopener">largest facility built so far</a> is a pilot plant in the USA that aims to produce around 1,000 pounds (approximately 450 kilograms) of product per week, which is equivalent to the dressed weight of three carcasses — what a single suburban butcher processes in one day.</p> <h2>Will it be expensive to buy?</h2> <p>The taste and texture of food is critical to consumers — but so is value for money. So, it’s not surprising <a href="https://www.visualcapitalist.com/cp/mapped-meat-consumption-by-country-and-type/" target="_blank" rel="noreferrer noopener">chicken is the dominant choice of meat</a> currently.</p> <p>With high-end lab-grown meat products, both taste and texture can most likely be matched, and with supplementation with vitamins like B12 it should be possible to make cultured meat nutritionally equivalent to its traditional counterpart too.</p> <p>However, cost will be a major challenge and sales data indicated that <a href="https://www.freshplaza.com/oceania/article/9535792/consumers-are-not-willing-to-pay-more-for-sustainability/" target="_blank" rel="noreferrer noopener">consumers will not pay any significant premium for slaughter-free or more sustainable products</a>.</p> <h2>Who wants to eat meat grown in a factory?</h2> <p>There are also questions around who the consumers will be for cultured meat.</p> <p>Vegans avoid animal products, vegetarians often reject the taste of meat and this new group of <a href="https://www.sciencedirect.com/science/article/pii/S0924224421003952" target="_blank" rel="noreferrer noopener">flexitarians</a>, while interested in trying new products, are seldom converted to <a href="https://www.foodnavigator.com/Article/2021/11/16/What-do-flexitarian-consumers-want-Plant-based-innovation-opportunities-revealed" target="_blank" rel="noreferrer noopener">regular customers</a>.</p> <p>In the US at least, this is one of the reasons that the many plant-based meat products have only captured <a href="https://gfi.org/marketresearch/#plant-based-meat" target="_blank" rel="noreferrer noopener">1.3 percent of the meat market</a>.</p> <p>It is also likely that plant-based products will be a <a href="https://www.mckinsey.com/industries/agriculture/our-insights/alternative-proteins-the-race-for-market-share-is-on" target="_blank" rel="noreferrer noopener">major competitor</a> to these new cultured meat products.</p> <h2>Who will be next to approve cell-cultured meat?</h2> <p>While the first cultured meat products have been licensed in Singapore and the US, it is expected more will follow from other regions.</p> <p>Even though <a href="https://www.fao.org/food-safety/scientific-advice/crosscutting-and-emerging-issues/cell-based-food/en/" target="_blank" rel="noreferrer noopener">a recent FAO report</a> identified over 50 potential health risks with cultured meat, it concluded that the overall risk was not greater than that seen with conventional meat products.</p> <p>There could be delays in Europe due to the conservative regulatory approach taken in the EU. In Australia, products are <a href="https://www.abc.net.au/news/rural/2023-06-27/cultured-lab-meat-to-sell-in-australia-to-rival-plant-based-meat/102527330" target="_blank" rel="noreferrer noopener">expected to be approved in 2024</a>.</p> <p>For now though? Well, the message to Aussie meat producers is … don’t sell the farm.</p> <p><em>Image credits: Getty Images</em></p> </div> <div id="contributors"> <p><em><a href="https://cosmosmagazine.com/health/nutrition/explainer-lab-grown-meat/">This article</a> was originally published on <a href="https://cosmosmagazine.com">Cosmos Magazine</a> and was written by <a href="null">Cosmos</a>. </em></p> </div>

Food & Wine

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Is red meat bad for you? And does it make a difference if it’s a processed burger or a lean steak?

<p><em><a href="https://theconversation.com/profiles/katherine-livingstone-324808">Katherine Livingstone</a>, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a></em></p> <p>A juicy burger is a staple in many Australians’ diet. Yet research shows regularly eating red meat can increase your risk of developing <a href="https://academic.oup.com/eurheartj/advance-article/doi/10.1093/eurheartj/ehad336/7188739?searchresult=1">type 2 diabetes, heart disease</a> and <a href="https://www.thelancet.com/journals/lanonc/article/PIIS1470-2045(15)00444-1/fulltext">certain cancers</a>.</p> <p>But is eating a beef burger worse for your health than eating a lean grass-fed steak? And how much red meat should we really be eating?</p> <h2>Types of red meat</h2> <p>First of all, it’s good to clarify that <a href="https://www.who.int/publications/i/item/9789240074828">red meat</a> refers to all mammalian muscle meat. So that includes beef, lamb, pork, veal, mutton and goat.</p> <p>Then we can distinguish red meat types by how the animal has been raised and how the meat is processed. Here are some key terms to know.</p> <p>Conventional meat, also called grain-fed, is meat from animals that are grass-fed for part of their lives and then given a grain-based diet for the remainder. Most red meat available in major supermarkets is grain-fed.</p> <p>Grass-fed meat comes from animals that have grazed on pasture for their entire lives. This means grass-fed meat tends to have higher levels of unsaturated fats than conventional meat, and is why some <a href="https://www.mdpi.com/2304-8158/11/5/646">research</a> suggests it’s healthier. Grass-fed meat is also likely to cost more.</p> <p>Organic meat is seen as a premium product as it has to meet <a href="https://www.agriculture.gov.au/biosecurity-trade/export/controlled-goods/organic-bio-dynamic/national-standard">government standards</a> for organic produce. For example, meat labelled as organic cannot use synthetic pesticides or use hormones or antibiotics to stimulate growth.</p> <p>Processed meats have been preserved by smoking, curing or salting, or by adding chemical preservatives. Examples include sausages, ham, bacon and hot dogs.</p> <h2>What is the nutritional value of red meat?</h2> <p><a href="https://www.eatforhealth.gov.au/food-essentials/five-food-groups/lean-meat-and-poultry-fish-eggs-tofu-nuts-and-seeds-and">Red meat</a> contains many nutrients that are important for health, including protein, vitamin B12, iron and zinc. Red meat is a good source of iron and zinc as they are more easily absorbed by the body from meat than from plant foods.</p> <p>Red meat is often high in saturated fats, but this can <a href="https://www.foodstandards.gov.au/science/monitoringnutrients/ausnut/ausnutdatafiles/Pages/foodnutrient.aspx">range widely</a> from less than 1% to over 25% depending on the cut and whether it’s trimmed of fat or not. Minced meat typically ranges from 2% to 9% saturated fat depending on whether its extra lean or regular.</p> <p>To limit intake of saturated fats, opt for leaner mince and leaner cuts of meat, such as pork tenderloins or beef steak with the fat trimmed off.</p> <p><a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5243954/">Wagyu beef</a> (which simply translates to Wa = Japanese and Gyu = cow) has been touted as a healthier alternative to conventional red meat, as it tends to be higher in unsaturated fats. But research is limited, and ultimately it still contains saturated fat.</p> <p>Processed meats, such as bacon, salami and sausages, contain beneficial nutrients, but they are also high in saturated fat, sodium and contain preservatives.</p> <h2>Is red meat bad for your health? And does the type matter?</h2> <p>It’s widely reported eating too much red meat is bad for your health, because it can increase your risk of heart disease, type 2 diabetes and some cancers.</p> <p>But most of the evidence for this comes from observational studies, which cannot determine whether red meat intake actually causes the condition.</p> <p>Most evidence is observational because it’s simply not ethical or feasible to ask someone to eat large amounts of meat every day for many years to see if they develop cancer.</p> <p>So let’s take a look at the evidence:</p> <p><strong>Heart disease and type 2 diabetes</strong></p> <p>In a <a href="https://www.nature.com/articles/s41591-022-01968-z">review</a> of 37 observational studies, the authors found weak evidence of an association between eating unprocessed red meat and heart disease and type 2 diabetes.</p> <p>But for processed meat, a recent <a href="https://academic.oup.com/eurheartj/article/44/28/2626/7188739">review</a> showed that for each additional 50g of processed meat consumed per day, the risk of heart disease increased by 26% and the risk of type 2 diabetes increased by 44%, on average.</p> <p><strong>Cancer</strong></p> <p>Leading international organisations have declared there’s strong evidence consumption of red and processed meat <a href="https://www.wcrf.org/diet-activity-and-cancer/cancer-prevention-recommendations/limit-red-and-processed-meat/">increases the risk of colorectal cancer</a>.</p> <p>For example, in a <a href="https://academic.oup.com/ije/article/49/1/246/5470096">study</a> of nearly 500,000 people, each additional 50g of red meat consumed per day increased the risk of colorectal cancer by 18%. And each additional 25g of processed meat consumed per day, equivalent to a slice of ham, increased the risk by 19%.</p> <p>While <a href="https://pubmed.ncbi.nlm.nih.gov/34455534/">research</a> has linked consumption of red and processed meat with increased risk of other types of cancer, such as lung, pancreatic and breast, the evidence is not consistent.</p> <p>It also matters how red meat is cooked. For example, cooking a steak over a high heat, especially an open flame, chars the outside. This causes <a href="https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet">chemical compounds</a> to form that have been shown to cause cancer in very high doses in animal models, and some studies in humans have found an <a href="https://aacrjournals.org/cebp/article/16/12/2664/260099/Meat-and-Meat-Mutagen-Intake-and-Pancreatic-Cancer">association</a> with increased cancer rates.</p> <p>When it comes to how the animal was raised or its breed, based on current evidence, it’s unlikely the nutritional differences will have a substantial impact on human health. But research is limited in this area.</p> <h2>How much red meat should you eat?</h2> <p>Our national <a href="https://www.eatforhealth.gov.au/sites/default/files/files/the_guidelines/n55a_australian_dietary_guidelines_summary_book.pdf">dietary guidelines</a> recommend the average adult eats a maximum of 455g of cooked lean red meat per week (or less than 65g a day, equivalent to one small lamb chop). This is also what’s recommended by the national <a href="https://www.cancer.org.au/cancer-information/causes-and-prevention/diet-and-exercise/meat-and-cancer-risk">Cancer Council</a>.</p> <p>For heart health specifically, the national <a href="https://www.heartfoundation.org.au/getmedia/d5b9c4a2-8ccb-4fe9-87a2-d4a34541c272/Nutrition_Position_Statement_-_MEAT.pdf">Heart Foundation</a> recommends eating less than 350g of cooked, unprocessed red meat per week (or less than 50g a day).</p> <p>Many dietary guidelines around the world now also recommend limiting red meat consumption for environmental reasons. To optimise both human nutrition and planetary health, the <a href="https://eatforum.org/lancet-commission/eatinghealthyandsustainable/">EAT-Lancet commission</a> recommends consuming no more than 98g a week of red meat and very low intakes of processed meat.</p> <h2>So what does all of this mean for your diet?</h2> <p>The bottom line is that red meat can still be enjoyed as part of a <a href="https://www.eatforhealth.gov.au/food-essentials/five-food-groups/lean-meat-and-poultry-fish-eggs-tofu-nuts-and-seeds-and">healthy diet</a>, if not eaten in excess. Where possible, opt for unprocessed or lean cuts, and try to grill less and roast more. Consider swapping red meat for lean chicken or fish occasionally too.</p> <p>If you are looking for alternatives to meat that are better for your health and the environment, minimally processed plant-based alternatives, such as tofu, beans and lentils, are great options.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/207927/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/katherine-livingstone-324808">Katherine Livingstone</a>, NHMRC Emerging Leadership Fellow and Senior Research Fellow at the Institute for Physical Activity and Nutrition, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a></em></p> <p><em>Image credits: Getty Images</em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/is-red-meat-bad-for-you-and-does-it-make-a-difference-if-its-a-processed-burger-or-a-lean-steak-207927">original article</a>.</em></p>

Food & Wine

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Hilarious moment Dr Chris Brown got punked at the Logies

<p dir="ltr">Dr Chris Brown revealed the moment he got punked by an imposter at last year’s Logies.</p> <p dir="ltr">The beloved celebrity vet told the hosts of <em>Triple M’s Mick & MG in the Morning </em>that the prank left him red-faced and wary of whether he’ll be allowed back onto the event’s red carpet this year, despite being the co-host.</p> <p dir="ltr">“I don’t think I’ll be allowed back onto the red carpet after last year’s Logies,” he said, and joked that he was shocked the incident didn’t get out into the public.</p> <p dir="ltr">Brown recalled that he had just arrived at the event and was minding his business when he started getting “strange looks” from a bunch of people.</p> <p dir="ltr">“So I’m on the red carpet and I’m getting a lot of sideways glances and not the kind you want,” he said.</p> <p dir="ltr">“Then about sort of half an hour into it I reckon about 20 people have given me strange looks … just looking disapprovingly in my direction.”</p> <p dir="ltr">The vet was confused as to why people were giving him strange looks until <em>Gardening Australia’s</em> Costa Georgiadis approached him.</p> <p dir="ltr">“Costa comes up with his phone and goes, ‘Hey, look, we’re mates but I thought this was a little unnecessary’,” he said.</p> <p dir="ltr">“Someone had changed their phone name, which you can do, to Dr Chris Brown (Bondi Vet), and was air dropping topless photos of me, shots of me emerging from the surf, paparazzi photos, air dropping them to random people on the red carpet,” Brown laughed.</p> <p dir="ltr">To the amusement of the radio hosts, Brown added: “I, to this day, have no idea how many people received a topless photo from me, apparently, on the red carpet.”</p> <p dir="ltr">Brown is set to co-host this year’s Logies red carpet alongside Sonia Kruger on July 30.</p> <p><em>Image: News.com.au</em></p>

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The cost of living is biting. Here’s how to spend less on meat and dairy

<p><em><a href="https://theconversation.com/profiles/clare-collins-7316">Clare Collins</a>, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a></em></p> <p>The cost of groceries has risen substantially <a href="https://www.abs.gov.au/statistics/economy/price-indexes-and-inflation/monthly-consumer-price-index-indicator/may-2023">over the last year</a>. Food and non-alcoholic drinks rose by 7.9% in the year to May, with biggest increases in dairy products (15.1%), breads and cereals (12.8%) and processed foods (11.5%).</p> <p>Meat costs rose by 3.8%, but the absolute increase was high, with a kilo of fillet steak costing up to A$60 for a kilogram.</p> <p>Australians spend around <a href="https://www.abs.gov.au/AUSSTATS/abs@.nsf/Lookup/6530.0Main+Features12009-10?OpenDocument">15% of their weekly food budget</a> on meat and half that (7.4%) on dairy products.</p> <p>About <a href="https://www.finder.com.au/cost-of-living-report">43% of householders</a> say grocery prices are a cause of financial stress, with half trying to reduce spending.</p> <p>So how can you save money on meat and dairy products without skimping on nutrients?</p> <h2>Meat</h2> <p><a href="https://www.eatforhealth.gov.au/food-essentials/five-food-groups/lean-meat-and-poultry-fish-eggs-tofu-nuts-and-seeds-and">Meat</a> is a good source of protein, iron, zinc and vitamin B12.</p> <p>Recommendations are for a maximum of three serves of cooked lean red meat a week. This includes beef, lamb, veal, pork, or kangaroo, with a serve being 65g cooked, which equates to 90–100g raw. This means purchasing 270–300g per person per week.</p> <p>Check prices online and weekly specials. Less expensive cuts include oyster blade, chuck or rump steak ($22–$25 per kilogram). They can be tougher, making them better for casseroles or slow cook recipes, like this <a href="https://nomoneynotime.com.au/healthy-easy-recipes/clares-slow-cooked-beef-stroganoff">beef stroganoff</a>.</p> <p>One exception is mince because higher star, lower fat, more expensive products shrink less during cooking compared to regular mince, which shrinks by 25–30%.</p> <p>Extend casserole and mince dishes by adding vegetarian protein sources, such as dried or canned beans and legumes.</p> <p>A 400g can of red kidney beans costs about $1.50 and contains 240g of cooked beans, equivalent to 1.6 standard serves. Add a can of any type of legume (black, adzuki, cannelloni, butter, chickpeas, four-bean mix, brown lentils) or use dried versions that don’t need pre-soaking like dried red lentils at about $5 per kilogram.</p> <p>This <a href="https://www.glnc.org.au/resource/legumes-nutrition/">adds nutrients</a> including protein, B vitamins, iron, zinc, calcium, magnesium and dietary fibre.</p> <h2>Dairy</h2> <p>Dairy products are important sources of protein, calcium, magnesium, zinc, potassium and vitamins A, B2 and B12. <a href="https://www.eatforhealth.gov.au/food-essentials/how-much-do-we-need-each-day/recommended-number-serves-adults">Australian recommendations</a> are for two to three serves a day for adults and four serves for women over 50. One serve is <a href="https://www.eatforhealth.gov.au/food-essentials/how-much-do-we-need-each-day/serve-sizes">equivalent to</a> a cup of milk or 40g cheese.</p> <p>Fresh milk costs between $1.50 and $3.00 per litre depending on type and brand, while UHT milk is cheaper, about $1.60 per litre. It’s even cheaper to buy powdered milk ($10 per kilogram pack, which makes ten litres), equating to $1 per litre.</p> <p>Making yoghurt at home costs about $5–6 per kilogram using a powder mix and yoghurt maker ($25). Once set, divide into smaller tubs yourself. Use as a substitute for cream or sour cream.</p> <p>Fresh yoghurt varies from $11–$18 per kilogram, with individual serves and flavoured varieties more expensive (but not always). Compare per kilogram or per 100g prices and check for specials.</p> <p>Cheese prices vary a lot so compare prices per kilogram. As a guide, block cheese is cheaper than pre-sliced or grated cheese. Home brand products are cheaper than branded ones. Mature cheeses are more expensive and processed cheese least expensive. But, if you cut block cheese really thick you end up using more. Block cheese ranges from $15 to $30 a kilogram, while packets of pre-sliced cheese vary from $18 to over $30.</p> <p>Pre-grated cheeses range from $14 to $30 per kilo, with most around $20, and processed cheese varies from $10 to $15. Extend grated cheese by mixing with grated carrot (about $2 a kilogram) and use as a topper for tacos, wraps, pasta and pizza. Use processed cheese slices for toasted sandwiches. Most recipes work adding less cheese than specified.</p> <p>A high-calcium alternative to cheese in sandwiches is canned salmon, but at $15–$30 per kilogram ($6–$7 per 210g can) you add variety but may not save money.</p> <h2>3 tips to save on your food bills</h2> <p><strong>1. Have a household food budget</strong></p> <p>Ensure everyone is on the same page about <a href="https://nomoneynotime.com.au/hacks-myths-faqs/how-to-save-money-at-the-supermarket">saving money on food and drinks</a>.</p> <p><a href="https://www.suncorpgroup.com.au/news/features/food-for-thought-australians-spend-272-billion-on-food-annually">About 50% of household food dollars</a> are spent on takeaway, eating out, coffee, alcohol, food-delivery services and extras, so have a budget for <a href="https://www.eatforhealth.gov.au/food-essentials/discretionary-food-and-drink-choices">discretionary</a> food items. This is where you can make big savings.</p> <p>Your household might need an incentive to stick to the budget, like voting on which “discretionary” items food dollars get spent on.</p> <p><strong>2. Have a rough weekly meal plan</strong></p> <p>Use your meal plan to write a grocery list. Check <a href="https://nomoneynotime.com.au/hacks-myths-faqs/ingredient-swaps-to-limit-supermarket-trips-during-lockdown">what you already have</a> in the pantry, fridge and freezer.</p> <p>If you’re not sure where to start, look at ours at <a href="https://nomoneynotime.com.au">No Money No Time</a>, <a href="https://nomoneynotime.com.au/hacks-myths-faqs/take-our-nmnt-2-week-food-budget-challenge-and-eat-for-55-a-week">either for one person</a> or a <a href="https://nomoneynotime.com.au/ebooks-meal-plans-more/feeding-a-growing-family-on-a-budget-meal-plan-1">family with young children</a>.</p> <p><strong>3. Avoid food waste</strong></p> <p>Australians <a href="https://www.ozharvest.org/food-waste-facts/">waste 7.6 million tonnes of food</a> each year yet 70% is edible. Before heading to the shops, check your <a href="https://nomoneynotime.com.au/hacks-myths-faqs/creating-kitchen-space-for-christmas-and-preventing-food-waste-too">fridge</a>.</p> <p>Turn <a href="https://nomoneynotime.com.au/hacks-myths-faqs/managing-kitchen-stock-and-using-leftovers-to-minimise-food-waste">leftovers</a> into tomorrow’s lunch or dinner. When clearing the dinner table, pack leftovers straight into lunch containers so it’s grab and go in the morning (or freeze for days you’re too busy to cook).</p> <p><em>Use our resources at <a href="https://nomoneynotime.com.au/hacks-myths-faqs?search=budget">No Money No Time</a> for ideas on how to help your food dollars go further. If you need food help right now, the <a href="https://askizzy.org.au/">Ask Izzy</a> website can locate services in your area.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/206703/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></em></p> <p><em><a href="https://theconversation.com/profiles/clare-collins-7316">Clare Collins</a>, Laureate Professor in Nutrition and Dietetics, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a></em></p> <p><em>Image credits: Getty Images</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/the-cost-of-living-is-biting-heres-how-to-spend-less-on-meat-and-dairy-206703">original article</a>.</em></p>

Food & Wine

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John Goodman flaunts impressive 90kg weight loss

<p>John Goodman has stepped out on the red carpet for his TV show, showing off his incredible 90kg weight loss. </p> <p>The 70-year-old Hollywood legend attended the premiere of the third season of <em>The Righteous Gemstones</em> at the 62nd Monte-Carlo TV festival, showing off the impressive results of his health and fitness overhaul.</p> <p>The actor looked pleased with his results as he walked the red carpet in a fitted suit jacket and beige trousers ahead of the festival, where he was also serving as jury president.</p> <p><img src="https://oversixtydev.blob.core.windows.net/media/2023/06/goodman-weight-embed.jpg" alt="" width="1280" height="720" /></p> <p>Goodman previously explained that he realised he needed to make changes after tipping the scales at his heaviest weight of 178kg.</p> <p>The <em>Roseanne</em> star kickstarted his wellness journey in 2007, after he quit drinking and hired a personal trainer to help him reach his health goals. </p> <p>He went on to commit to a “Mediterranean-style eating plan”, which focuses on nutrient-rich whole foods and grains and has an emphasis on fresh produce and olive oil, and began exercising six days a week.</p> <p>His fitness plan includes an elliptical bicycle and treadmill and a daily step count of 10,000-12,000 steps.</p> <p>While on his dedicated health mission, he has been candid about the ups and downs of making a major lifestyle overhaul.</p> <p>In 2010, he told <em>People</em> magazine, “It takes a lot of creative energy to sit on your a**e and figure out what you’re going to eat next.” </p> <p>“I wanted to live life better.”</p> <p>“I just got tired, sick and tired of looking at myself. You’re shaving in the mirror and you don’t want to look at yourself. It gets dangerous.”</p> <p><em>Image credits: Getty Images</em></p>

Body

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Adorable reason behind Chris Hemsworth’s red carpet cheat notes

<p>Chris Hemsworth has been married to Spanish actress Elsa Pataky for almost 13 years, and while she speaks fluent English, Hemsworth is yet to master her native tongue.</p> <p>On June 8, he was at the premiere of his Netflix film Extraction 2 and was caught with some Spanish words scrawled on the palm of his hand.</p> <p>The 39-year-old was then photographed with what appeared to be a cheat sheet, which he personally found hilarious.</p> <p>“After years of coming to Spain and being asked ‘has my Spanish improved’ I can safely say it’s in the palm of my hand,” he wrote on Instagram alongside the photo.</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/CtOqVmTJ1sx/?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/CtOqVmTJ1sx/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank" rel="noopener">A post shared by Chris Hemsworth (@chrishemsworth)</a></p> </div> </blockquote> <p>The actor revealed what was written on his hand during a guest appearance on local TV program El Hormiguero (Spanish for The Anthill).</p> <p>In the interview, Hemsworth also shared that his three children with Pataky - daughter India, 10, and twin sons Tristan and Sasha, 9 - find it funny that he doesn’t speak nor understand the language.</p> <p>“I try, but I can’t. My children laugh at me when I try to have a conversation with them in Spanish,” he admitted.</p> <p>“Sh*t, f**k, what happened? … I know that, that’s what my wife yells at me. The more she gets angry, the more she speaks Spanish.”</p> <p>Speaking to <em>Today</em> in 2017, Pataky said she had pretty much given up on teaching Hemsworth her native language, focusing on teaching their children instead.</p> <p>“He promised me, he said, ‘I’ll be speaking Spanish in two months.’ There we go, we have been together for six years,” Pataky – who speaks five languages: English, Spanish, Italian, French and Romanian - told <em>Today</em>.</p> <p>“That’s important, that’s what my mum did to me, talked in Romanian. I start to speak in English, I’m like, ‘I don’t express myself great.’ I got used to making an effort to speak to [the kids] in Spanish.”</p> <p><em>Image credit: Instagram</em></p>

Movies

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12 red flags you’re about to get a bad haircut

<p><strong>Hair beware</strong></p> <p>There’s nothing quite like walking out of the salon with a haircut you love. A new ‘do can boost your confidence and put a little pep in your step. But a bad haircut? Ugh. That can leave you shaking your head and wondering what the heck just went wrong.</p> <p>Going to a new salon can leave you particularly vulnerable to getting a bad haircut. After all, you’ve never seen the stylist and don’t know if they’ll be a good fit for you. What if they make a ton of hairstyle mistakes? Or promise a hairstyle that’ll make you look younger but deliver a ‘do better suited to your granny? “A bad haircut or colour can ruin six months or more of your confidence,” affirms stylist, Natalie Palomino.</p> <p>Because of this, one of the very best hairstylist secrets you can learn is how to spot the red flags that you are about to get a bad haircut. Here, experts share the tell-tale signs you may be in for a bad cut (or colour!).</p> <p><strong>The salon is dirty</strong></p> <p>If you walked into a doctor’s office and it was filthy, you probably wouldn’t feel super comfortable getting care there, right? The same thinking should apply to a hair salon. “If a salon looks dirty or unkept, it is concerning,” says celebrity hairstylist Shantise Michelle. “This could indicate that they don’t prioritise cleanliness and sanitation, which can be a health risk.”</p> <p>So what constitutes ‘dirty’ at a hair salon? Michelle points out that seeing a few hair clippings on the ground, especially if a client is mid-cut, is totally normal. What’s not? Tools that look dirty, lots of dust or piles of hair that haven’t been cleaned up even after clients leave.</p> <p><strong>The stylist won't share examples of past work</strong></p> <p>Maybe you’re hoping to learn how to grow out grey hair gracefully. Or maybe you’re looking for hairstyles for women over 40. No matter your goal, it’s super helpful if new stylists are able to show you examples of their work.</p> <p>If they don’t post client cuts on social media, ask them to share pictures of previous cuts they’ve done. “Not being able to show you examples of their work is a red flag,” says Michelle. Even if they are relatively green, stylists should have examples from their training.</p> <p><strong>The stylist doesn't ask for a hair history</strong></p> <p>Before a stylist gives you a cut for the first time, it’s important that they get some key info from you. Without this assessment, you may end up with a cut or colour you can’t stand. “Before a bowl of colour is mixed, a stylist should know if you’ve used boxed dye recently or any other treatments you’ve recently had,” says Palomino. “If you are getting a cut, they should know what your normal hairstyling routine looks like.”</p> <p>This is crucial because it helps them tailor your cut to your needs. For example, a cut that will require lots of blow-dry time to look good is a no-go if you never have time to blow-dry your hair.</p> <p>Basic questions surrounding your hair history include how you normally style your hair and if you’ve had any recent treatments (think: relaxing your strands or a perm). If you’re going in for a colour, the stylist should ask when you last coloured your hair and how, as well as any other hair treatments you’ve recently had.</p> <p><strong>The stylist refuses to give an opinion</strong></p> <p>It’s your hair, sure, but your stylist is the professional. So if you ask for their opinion, they should give it. If you ask what they think and they don’t say much, be wary. “While this doesn’t necessarily mean you are seeing a bad stylist, it may be the sign of someone who is green and doesn’t know how to interact,” says Palomino. A stylist should have a general idea of what cuts work for different hair textures, face shapes and lifestyles, she says. If they don’t seem to know these things, you should be concerned.</p> <p>In an ideal world, you should feel like your stylist is a collaborator on your journey to great hair. You know your hair and what will work for you, and they have professional expertise and know things like the best blow-dryer for straight versus curly hair, or what looks good on round versus long faces. They should offer up this info to help guide you when you’re deciding the fate of your strands.</p> <p><strong>The stylist is pushy</strong></p> <p>You want someone to weigh in, not boss you around. After all, you have to live with the end results. “You should never feel bullied into getting a certain type of cut,” says Michelle. “A good hairstylist will listen to your needs and preferences and make recommendations based on that ­ – but not force you into something you don’t want.”</p> <p>Getting to the perfect cut for you should be a bit of a give-and-take. For example, if you want to go short, start by telling the stylist that. Then they can suggest a short cut that would flatter your face shape. From there, you can give feedback on their suggestion.</p> <p>Oh, and hairdressers shouldn’t be pushy about buying products either. If you like something they use and want to purchase it from the salon after your appointment, great. If you don’t have that in your budget, they shouldn’t make you feel like you have to.</p> <p><strong>The salon is always empty</strong></p> <p>If the salon is regularly a ghost town or constantly offers deep discounts, should it worry you? You bet. “If the salon is brand new, they may still be getting their name out there, and it’s not a reason to run away,” says Palomino. The same applies to a salon that has recently reopened after being closed for the pandemic or for another reason.</p> <p>“However, if the salon has been around for a while and is always empty, then you may want to look elsewhere,” she says. One way to suss this out? Rather than making an online appointment or calling a new salon, try stopping by on a Saturday – which tends to be the busiest day. This way, as you make your appointment, you’ll be able to get a feel for the salon and see how lively it is.</p> <p><strong>The salon has lots of bad reviews</strong></p> <p>Imagine looking up a restaurant before having dinner there and seeing a bunch of reviews that mention finding hair in the food or seeing lots of roaches. You’d find a new place to eat, wouldn’t you? Use the same logic when considering a new stylist. Look up the salon on Yelp or Google and give the reviews a good read.</p> <p>“If a hairstylist has a ton of bad online reviews, it could be a red flag and should be a concern,” says Michelle. “However, it’s important to read the reviews carefully and consider the context before making a decision.” If all the reviews give the same bad feedback (like the cut was a disappointment or the employees were rude), you can probably trust them. If there are a handful of poor reviews that seem more situational (perhaps someone is mad that they showed up late and weren’t accommodated), take those with a grain of salt.</p> <p><strong>An assistant takes you straight to a shampoo station</strong></p> <p>If you arrive at a new salon and an assistant immediately whisks you to the shampoo station, it should give you pause. “A stylist should always look at your dry hair when you come in, because this gives them a better idea of how your hair naturally behaves,” says Michelle. “This information allows them to make more informed recommendations.”</p> <p>For most stylists, a visit flows like this: they have you come right in and sit in their chair. They look at your hair and have a short consultation about what you’re looking for. Some stylists may even cut a bit of your hair while it’s dry – this is most common if you’re cutting a large amount of hair. In this case, they may take off some length before you have your strands washed.</p> <p>From there, it’s off to the shampoo station. (Oh, and a really good stylist will customise the shampoo for your hair needs. So if your hair is thin, they’ll use a thickening shampoo; if it’s dyed, they’ll use a shampoo for colour-treated hair – you get the idea.) Once you’ve been sudsed up, you’ll head back to the stylist’s station for shaping and the actual cut.</p> <p><strong>The stylist's hair looks worse for wear</strong></p> <p>A stylist’s hair is a bit of an advertisement. “If your hairstylist has really damaged hair, it could be a red flag, because it could indicate that they don’t know how to take care of their own hair properly,” says Michelle. “This could reflect how they’d mistreat your hair.” One thing to keep in mind: You should be looking at the condition of their hair – not the actual style.</p> <p>Dry, brittle, damaged tresses should worry you. They have access to great hair masks for damaged hair and other tricks that should help them avoid an unkempt appearance. So if their hair is looking not-so-great, it’s dicey. But not liking their cut or colour isn’t the same thing. You may just have different style preferences, and that’s totally OK.</p> <p><strong>The stylist's nervousness makes you nervous</strong></p> <p>Accidentally dropping a brush? No big deal. Anxiously looking at a pair of scissors and biting their lip every time they make a snip? Yikes. “If your stylist seems nervous or unsure of how to use tools, they may not be properly trained,” says Michelle.</p> <p>As they move about their station, look for signs that they are at ease. If they’re using a tool like a hair-straightener brush, they should look like they do it all the time. The same goes for getting you set up in your chair. Clipping on the cape should be second nature for them, as should raising and lowering the chair.</p> <p><strong>The stylist doesn't solicit feedback</strong></p> <p>Once your stylist has finished up, they should initiate another consultation, turning you toward the mirror, and then giving you a handheld mirror so you can look at the back of your head. “By asking what you think of the result, it helps ensure that you both are on the same page and that you are happy with the results,” says Michelle.</p> <p>But what if you aren’t thrilled with the outcome or think it’s a flat-out bad haircut? That’s what makes this step even more important. You should feel free to speak up about what’s not working for you. In turn, they should offer suggestions on how they could alter the cut so you like it more. Michelle says no good stylist should bristle at this kind of feedback.</p> <p><strong>The stylist doesn't discuss aftercare</strong></p> <p>At the end of your appointment, a good stylist should discuss aftercare with you. This information will be customised to your hair’s needs and your cut. For example, they may suggest the best shampoo and conditioner for your tresses or give you a few tips on how to use a curling iron to recreate the waves they added to your style.</p> <p>“How you treat your hair at home has a dramatic impact on the health of your hair,” Palomino points out. So when a stylist shares this kind of info, it’s a sign that they’re really looking out for you and your strands.</p> <p><em>Image credits: Getty Images</em></p> <p><em>This article originally appeared on <a href="https://www.readersdigest.com.au/healthsmart/beauty/hair-and-nails/12-red-flags-youre-about-to-get-a-bad-haircut?pages=1" target="_blank" rel="noopener">Reader's Digest</a>.</em></p>

Beauty & Style

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"Makes us feel sick": Angry vegan slams meat-eating neighbours

<p>A letter from a vegan neighbour has gone viral, as they asked a close-by resident to close their windows while they cook meat. </p> <p>The hand-written note was published on a community Facebook page for the Perth northern coastal suburb of Burns Beach, and was labelled as an "Important message" for the recipient to "Please take seriously".</p> <p>The note began, "Hello, neighbour."</p> <p>"Could you please shut your side window when cooking, please?"</p> <p>"My family are vegan (we eat only plant-based food), and the smell of the meat you cook makes us feel sick and upset."</p> <p>"We would appreciate your understanding."</p> <p>The letter went viral not long after it was posted, and drew in a range of divided comments. </p> <p>Some people believed the request was a ridiculous ask, with many people wondering where they draw the line when it comes to catering for others. </p> <p>"I'd understand if they were smoking cigarettes and the smoke and smell was spreading and affecting the family's health," one person wrote.</p> <p>"But not liking the smell of meat, this isn't really a good reason to ask someone to close their windows."</p> <p>"What does she do when she takes the kids to the park, and people are cooking BBQs? Ask them to stop cooking. Audacity."</p> <p>Others thought the request was reasonable, and praised the writer's politeness. </p> <p>"I feel like this was a genuinely polite letter, and it’s true the smell of meat is overpowering," one person wrote.</p> <p>"It would be nice to see some respect for your neighbours, and not publicly trying to shame them for holding strong ethical morals."</p> <p>Another put it simply, "Be vegan. Eat meat. Each to their own!"</p> <p>One commenter suggested the recipient resort to good old neighbourly pettiness, encouraging them to "Write back and say you're offended and sad by what they said about your cooking and could they please move to a different room as you would appreciate their understanding."</p> <p><em>Image credits: Facebook</em></p>

Food & Wine

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Red Symons' ex-wife Elly lists luxe apartment in award-winning Fitzroy House

<p>Australian-Greek community leader Elly Symons has listed her lavish apartment inside the award-winning Fitzroy House complex.</p> <p>Symons was married to TV and radio personality Red Symons for over 25 years before they split in 2016, with their former Fitzroy North home selling for a then-suburb record of $5 million in 2018.</p> <p>She is actively involved in the Australian-Greek community, including her role as vice president of the Australian Parthenon Committee. She co-founded the Acropolis Research Group, which focuses on the restoration of Ancient Greek cultural artefacts.</p> <p>The 2/75 Argyle Street, Fitzroy property has been Symons’ home for the past three years after purchasing it for $1.375m in 2020, according to CoreLogic records.</p> <p>The luxe apartment is now on the market with a price guide of $1.55m-$1.65m ahead of its auction on May 13.</p> <p>It has two bedrooms and is part of architectural firm Piccolo’s development of the heritage-listed corner site known as Fitzroy House, in association with famed architects Jackson Clements Burrows and interior designer Hecker Guthrie, which won a gold award at the 2022 Melbourne Design Awards.</p> <p>The home features marble and oak finishes, with two modern bathrooms including a “resort-style” ensuite and a freestanding bathtub. The kitchen showcases Gaggenau appliances and marble benchtops.</p> <p>Jellis Craig Fitzroy partner Charles Atkins declined to comment on the vendor but shared the home had a “fantastic feel” with a high-standard design.</p> <p>“It has a fabulous terrace facing west which is generous in its proportions,” Atkins said.</p> <p>He added that the listing had attracted interest from several downsizers seeking a place with convenience and lifestyle aspects, as well as a handful of young professionals.</p> <p><em>Image credit: Getty/Realestate.com.au</em></p>

Real Estate

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Stars lead the Met Gala carpet in stunning black and white

<p dir="ltr">Often dubbed the “Super Bowl of fashion”, the annual Met Gala has once again showcased the best that high fashion has to offer. </p> <p dir="ltr">The Met Gala serves as the annual fundraiser for New York’s Metropolitan Museum of Art’s Costume Institute, and gives the whos-who of Hollywood the chance to experiment with their wildest fashion choices. </p> <p dir="ltr">This year, the annual affair celebrated the exhibition “<a href="https://www.vogue.com/article/karl-lagerfeld-a-line-of-beauty-will-be-the-metropolitan-museum-of-arts-spring-2023-costume-institute-exhibition" target="_blank" rel="noopener">Karl Lagerfeld: A Line of Beauty</a>,” which honours the legacy of the late designer who died in February 2019. </p> <p dir="ltr">Lagerfeld helmed fashion houses such as Chanel, Fendi, and his own eponymous line, and raised funds for The Met’s Costume Institute while having an immeasurable impact on the fashion industry. </p> <p dir="ltr">As a result of this year’s theme, the stars largely turned out in various designs of black and white, which was a class colour combination that became Lagerfeld’s signature. </p> <p dir="ltr">Some looks on the star-studded carpet included Lagerfeld’s staples such as Chanel tweed, pearl embellishments, seemingly conflicting texture and endless, endless tulle. </p> <p dir="ltr">Celebrities such as Nicole Kidman, Glenn Close, Hugh Jackman, Pedro Pascal, Naomi Campbell, Jessica Chastain, Salma Hayek, and many many more graced the carpet, posing up a storm and showing off their intricately designed looks. </p> <p dir="ltr">One of the more unusual looks on the carpet came from actor and musician Jared Leto, who ran with his own unique interpretation of the theme and arrived dressed as Karl Lagerfeld’s cat Choupette, which translates to “sweetie” in French. </p> <p dir="ltr">While many of the celebrities in attendance interpreted the theme in their own ways, there is no doubt that the Hollywood A-listers who were lucky enough to be invited know how to make an entrance. </p> <p dir="ltr"><em>All image credits: Getty Images</em></p>

Beauty & Style

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6 things a food poisoning expert would never eat

<p>If you want to know how to avoid food poisoning, you better listen to food poisoning expert and lawyer Bill Marler.</p> <p>He’s a products liability and personal injury attorney specialising in food-borne illnesses as well as the managing partner of Marler Clark, dubbed “The Food Safety Law Firm”. With twenty years in the industry, he’s won more than $600 million in compensation claims for his clients since 1998.</p> <p>In an article posted in the <a href="http://www.foodpoisonjournal.com/food-poisoning-information/six-foods-bill-marler-never-eats/#.VrJ3Kvl96uV" target="_blank" rel="noopener"><strong><span style="text-decoration: underline;"><em>Food Poisoning Journal</em></span></strong></a>, Bill has revealed the six foods he refused to eat.</p> <p><strong>Unpasteurised (“raw”) milk and packaged juices</strong></p> <p>Unpasteurised milk, sometimes called “raw” milk, can be contaminated with bacteria, viruses and parasites. Between 1998 and 2011, there were 148 food poisoning outbreaks linked to raw milk and raw milk products in the US—and keep in mind that comparatively few people in the country ever consume these products, so 148 outbreaks is nothing to ignore. As for unpasteurised packaged juices, one of Marler’s earliest cases was the 1996 E. coli outbreak from unpasteurised Odwalla apple juice. As a result, he won’t go near raw milk or juice. “There’s no benefit big enough to take away the risk of drinking products that can be made safe by pasteurisation,” he says.</p> <p><strong>Raw sprouts</strong></p> <p>Uncooked and lightly cooked sprouts have been linked to more than 30 bacterial outbreaks (mostly of salmonella and E. coli) in the US since mid-1990s. As recently as 2014, salmonella from bean sprouts sent 19 people to the hospital. All types of sprouts - including alfalfa, mung bean, clover and radish sprouts - can spread infection, which is caused by bacterial contamination of their seeds. “There have been too many outbreaks to not pay attention to the risk of sprout contamination,” Marler says. “Those are products that I just don’t eat at all.” He did add that he does eat them if they’re cooked.</p> <p><strong>Meat that isn’t well-done</strong></p> <p>Marler orders his burgers well-done. “The reason ground products are more problematic and need to be cooked more thoroughly is that any bacteria that’s on the surface of the meat can be ground inside of it,” Marler says. “If it’s not cooked thoroughly to 160°F throughout, it can cause poisoning by E. coli and salmonella and other bacterial illnesses.” As for steaks, needle tenderising - a common restaurant practice in which the steak is pierced with needles or sliced with knives to break down the muscle fibres and make it more tender - can also transfer bugs from the surface to the interior of the meat. If a restaurant does this (Marler asks), he orders his steak well-done. If the restaurant doesn’t, he’ll opt for medium-well.</p> <p><strong>Prewashed or precut fruits and vegetables</strong></p> <p>“I avoid these like the plague,” Marler says. Why? The more a food is handled and processed, the more likely it is to become tainted. “We’ve gotten so used to the convenience of mass-produced food - bagged salad and boxed salads and precut this and precut that,” Marler says. “Convenience is great but sometimes I think it isn’t worth the risk.” He buys unwashed, uncut produce in small amounts and eats it within three to four days to reduce the risk for listeria, a deadly bug that grows at refrigerator temps.</p> <p><strong>Raw or undercooked eggs</strong></p> <p>You may remember the salmonella epidemic of the 1980s and early ’90s that was linked mainly to eggs. If you swore off raw eggs back then, you might as well stick with it. The most recent salmonella outbreak from eggs, in 2010, caused roughly 2,000 reported cases of illness. “I think the risk of egg contamination is much lower today than it was 20 years ago for salmonella, but I still eat my eggs well-cooked,” Marler says.</p> <p><strong>Raw oysters and other raw shellfish</strong></p> <p>Marler says that raw shellfish - especially oysters - have been causing more foodborne illness lately. He links this to warming waters, which produce more microbial growth. “Oysters are filter feeders, so they pick up everything that’s in the water,” he explains. “If there’s bacteria in the water it’ll get into their system, and if you eat it you could have trouble. I’ve seen a lot more of that over the last five years than I saw in the last 20 years. It’s simply not worth the risk.”</p> <p><em>Images: Shutterstock</em></p>

Food & Wine

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3 surprising facts about red wine

<p dir="ltr"><strong>1. Drinking red wine in small doses is better than not at all</strong></p> <p dir="ltr">It may come as a surprise, but several human trial studies have proven moderate red wine consumption is better for you than not drinking. It’s because the antioxidants in red wine lower the risk of cardiovascular disease, mortality and type-2 diabetes. </p> <p dir="ltr"><strong>2. Red wine’s health benefits stem from tannin</strong></p> <p dir="ltr">Almost everything in wine that isn’t alcohol or water is a type of polyphenol. Polyphenols include tannin, colour pigment, wine aromas, resveratrol, and about 5,000 other plant compounds. Of these polyphenols, the most abundant in wine that benefits health are called Procyanidins, which are a type of condensed tannin. The compound is associated with inhibiting cholesterol plaque in the blood vessel, which is beneficial for heart health and longevity.  </p> <p dir="ltr"><strong>3. Some red wines are better for your health than others</strong></p> <p dir="ltr">Not all red wines are the same. Some wines have more health benefits. For example, Cabernet Sauvignon has more condensed tannins than Pinot Noir. It can be difficult to determine which wines are best for health, but these are the facts: </p> <ul> <li dir="ltr" role="presentation">Dry wines are more beneficial for your health than sweet wines</li> <li dir="ltr" role="presentation">Red wines with lower alcohol (below 13% ABV) are better than high alcohol wines</li> <li dir="ltr" role="presentation">Red wines with higher tannin are better than low tannin wines </li> </ul> <p dir="ltr">So, drink up! Sensibly.</p> <p><span id="docs-internal-guid-32fe9b6e-7fff-d2f8-07b4-65dd1b6a461c"></span></p> <p dir="ltr"><em>Image credit: Getty</em></p>

Food & Wine

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All the best moments from the star-studded Golden Globes

<p>The 80th Annual Golden Globe Awards took place on Wednesday, with the who's-who of Hollywood coming out in droves to celebrate their TV and movie achievements of the last year. </p> <p>From iconic fashion, historic wins, powerful speeches and Jennifer Coolidge stealing the show, the award show had some incredible moments. </p> <p><strong>Fashion</strong></p> <p>On the red carpet, there were several contenders for best dressed. </p> <p>Australia's own Margot Robbie shone in a light pink Chanel gown, complete with a halter top and fringed hemline. </p> <p>Jessica Chastain, Salma Hayek, Jennifer Coolidge and Michelle Yeoh all opted for sequins, while Heidi Klum made a daring statement in feather. </p> <p>Red carpet icon Billy Porter wore a velvet pink tuxedo, that trailed behind him in a gown-line train that had everyone talking. </p> <p>Jamie Lee-Curtis and Aussie actress Milly Alcock went for black gothic looks, while Michelle Williams went for an all white gown. </p> <p><strong>On stage highlights</strong></p> <p>Australian <em>House of the Dragon</em> actress Milly Alcock went viral for appearing seemingly tipsy while on stage with her co-stars to accept the award for Best Television series. </p> <p>Throughout director Miguel Sapochnik's speech, Alcock held onto her co-star Emma D’Arcy and giggled, while pointing at people in the audience. </p> <p>Fans took to Twitter to break down the star's antics, with one person saying “Milly Alcock wasted at the Golden Globes is top tier.”</p> <blockquote class="twitter-tweet"> <p dir="ltr" lang="en">Milly Alcock wasted at the golden globes is top tier <a href="https://t.co/vE2YJt1fKy">pic.twitter.com/vE2YJt1fKy</a></p> <p>— quincy (@qlou112) <a href="https://twitter.com/qlou112/status/1613025501701967873?ref_src=twsrc%5Etfw">January 11, 2023</a></p></blockquote> <p>The night began with host Jerrod Carmichael calling out the Hollywood Foreign Press Association (HFPA)'s lack of diversity, saying, "I'm only here because I'm Black."</p> <p>He said, "I'll catch everyone in the room up. This show, the Golden Globe Awards, did not air last year, because the HFPA – I won't say they were a racist organisation, but they didn't have a single Black member until George Floyd died."</p> <p>His honesty resulted in his name trending on Twitter after his monologue as fans praised him. </p> <p>Jerrod Carmichael also took an opportunity to roast Tom Cruise while hosting, as he took to the stage with three awards that Cruise returned in 2021 amid the HFPA controversy.</p> <p> Carmichael said, "Backstage, I found these three Golden Globe awards that Tom Cruise returned..." he said.</p> <p>"I think maybe we take these three things and exchange them for the safe return of Shelly Miscavige."</p> <p>Shelly is the wife of Scientology leader David Miscavige, who is reportedly a close friend of Cruise.</p> <p>She was last seen in public in 2007, and there has long been speculation about her wellbeing and whereabouts.</p> <p><strong>Winners</strong></p> <p><em>The Banshees of Inisherin</em> was the most nominated film of the night, taking home the award for Best Picture, Musical or Comedy.</p> <p>The final award of the night — Best Motion Picture Drama — went to Steven Spielberg's semi-autobiographical film <em>The Fabelmans</em>.</p> <p>For the TV awards, <em>House of the Dragon</em>, <em>Abbott Elementary</em> and <em>The White Lotus</em> all came out on top. </p> <p>Jennifer Coolidge won the award for Best Actress in a Supporting Role for her work on <em>The White Lotus</em>, with her emotional and chaotic speech quickly going viral. </p> <blockquote class="twitter-tweet"> <p dir="ltr" lang="en">Jennifer Coolidge delivers an epic <a href="https://twitter.com/hashtag/GoldenGlobes?src=hash&ref_src=twsrc%5Etfw">#GoldenGlobes</a> acceptance speech that makes <a href="https://twitter.com/hashtag/TheWhiteLotus?src=hash&ref_src=twsrc%5Etfw">#TheWhiteLotus</a> creator Mike White cry. <a href="https://t.co/m069JEKekW">https://t.co/m069JEKekW</a> <a href="https://t.co/WBWx9H6BCj">pic.twitter.com/WBWx9H6BCj</a></p> <p>— Variety (@Variety) <a href="https://twitter.com/Variety/status/1613016340650151942?ref_src=twsrc%5Etfw">January 11, 2023</a></p></blockquote> <p>She thanked the show's creator Mike White for "killing me off" at the end of the second season, a major spoiler for any viewer who hasn't yet finished the series.</p> <p>Coolidge spoke of how the iconic role has brought her back into the public zeitgeist, after saying her 1990s career has "fizzled". </p> <p>"Mike White, you have given me hope. You've given me a new beginning. Even if this is the end, you changed my life in a million different ways. My neighbours [are] speaking to me and things like that. I was never invited to one party and now everyone's inviting me."</p> <p>Australian icon Cate Blanchett won a Golden Globe for her performance in the psychological drama <em>Tár</em>, while Michelle Yeoh took home the award for Best Actress in a Musical or Comedy for her role in <em>Everything Everywhere All At Once</em>. </p> <p><em>Image credits: Getty Images</em></p>

Beauty & Style

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Meat Loaf – a complicated musical giant

<p>Ridiculed by critics and custodians of cool, Meat Loaf’s bombastic performances were loved by millions, providing the soundtrack to the lives of various generations. </p> <p>The man born Marvin Lee Aday was something of an unreliable narrator. He offered contradictory accounts in interviews of such basic details as his date of birth, real name, or why and how he came to be known as Meat Loaf. According to <a href="https://www.waterstones.com/book/to-hell-and-back/david-dalton/meat-loaf/9780753504437">his autobiography</a>, an inheritance from his mother allowed him, as a disturbed and distressed teenager, to leave the house of a violent alcoholic father to live, first in Dallas, and subsequently California.</p> <p>He was cast in the original Los Angeles productions of both Hair and The Rocky Horror Show, also appearing in the 1975 film adaptation of the latter. On auditioning for budding playwright/songwriter <a href="https://www.rollingstone.com/music/music-news/meat-loaf-remembers-jim-steinman-1160041/">Jim Steinman’s</a> More Than You Deserve musical – the title track of which would later pop up on the Dead Ringer album – Steinman identified his ideal leading man for the Bat out of Hell project.</p> <p>Record executives were less convinced. They thought that the pairing of a large sweaty singer with unorthodox musical arrangements, pitched somewhere between Phil Spector and Wagner, was a complete anomaly in the age of punk and disco. The odd pair were eventually signed by independent label Cleveland after getting Todd Rundgren onboard as a producer.</p> <p>The Texan-born singer and actor outlived his chief collaborator by less than a year. Their signing with Cleveland would be the start to a career full of hits and as many highs as there were lows.</p> <h2>Difficult success</h2> <p>Bat Out of Hell – one of the top five selling records of all-time – was released in 1977. Almost all the songs originated from a university project of Steinman’s based on Peter Pan. Unable to clear the rights with JM Barrie’s estate, Steinman recycled the material into Bat Out of Hell instead. Jukebox musicals typically rely on a pre-existing songbook but Bat out of Hell is best characterised as a cast album that had its first outing in the charts before the stage. </p> <p>Given that three of the album’s seven songs exceed eight minutes, remarkably not a moment is wasted. Epics such as <a href="https://www.youtube.com/watch?v=C11MzbEcHlw&amp;ab_channel=MeatLoafVEVO">Paradise by the Dashboard Light</a> and Bat out of Hell (designed to top the 1960s hit <a href="https://www.youtube.com/watch?v=pTjQgkHzbTk&amp;ab_channel=John1948Ten">Tell Laura I Love Her</a> as the ultimate motorcycle crash song) are more than guilty pleasures. They encapsulate the sensations if not perhaps the realities of being a hormonal teenager in thrall to sex, death and rock‘n’roll.</p> <p>The album sold over 10 million copies in the US, and spent over ten years on the UK charts. Meat Loaf was not, however, mentally or physically prepared for the pressures of success or large-scale touring. After losing his voice on the Bat Out of Hell tour in 1978, he had multiple nervous breakdowns and attempted suicide. Steinman lost patience, and a planned sequel to Bat was put on the backburner.</p> <p>There were occasional hits in the 1980s without Steinman (for instance <a href="https://www.youtube.com/watch?v=lCHWD9HeRKY&amp;ab_channel=PeterSchulz">Modern Girl</a> and <a href="https://open.spotify.com/album/5TvUFX8blX7LAw4nMtYji4?highlight=spotify:track:0UeoAe8yipWeSNr3zfCPfx">Midnight at the Lost and Found</a>) but Meat Loaf’s star was on the wane. Despite recording one of the most successful albums of rock’s golden age, by 1983 the singer was facing the prospect of bankruptcy. </p> <p>Yet by playing smaller venues and adopting more sophisticated vocal techniques, a constant touring schedule through the latter part of the 1980s transformed Meat Loaf into one of world’s most accomplished live performers. A nearly three-hour 1988 concert recording <a href="https://www.youtube.com/watch?v=Z0gkNPhmn-0">from Edinburgh</a> shows why this period is considered his live peak by hardcore fans.</p> <p>It also ensured he was better prepared to reap the rewards when he and Steinman staged one of rock’s most unlikely comebacks with Bat out of Hell II in 1993, with lead-single I’d Do Anything for Love (But I Won’t do That) topping the charts in 28 countries. The 1990s marked Meat Loaf’s imperial phase, selling out arenas and enjoying celebrity, appearing in films such as Fight Club (1997) and Spice World (1999).</p> <p>Yet unlike Peter Pan, Meat Loaf wasn’t forever young, often appearing lost in the new millennium. After collapsing on stage in Newcastle in 2007, he said he wouldn’t perform in concert again. In reality, he continued touring for another decade, the musical equivalent of a veteran boxer not knowing when to hang up the gloves.</p> <p>Steinman also launched a legal action when the singer sought to go it alone with <a href="https://ultimateclassicrock.com/meat-loaf-bat-out-of-hell-iii/">Bat Out of Hell III</a> (2006). An out of court settlement effectively gave the songwriter free rein to develop a stage version of Bat out of Hell. Despite their differences, Meat Loaf took on promotional duties as Steinman’s health prevented him from undertaking for the 2017 premiere of <a href="https://www.batoutofhellmusical.com/">Bat Out of Hell the Musical</a>.</p> <p>Now that so many of rock’s founding fathers have died, my current research into rock musicals such as this and David Bowie’s Lazarus sees them as repositioning one of the major forms of cultural expression from the second half of the last century. </p> <p>Blessed with one of rock’s most distinctive voices (admirers include Axl Rose and Kurt Cobain), quality control was never Meat’s forte. At his best, however, the Loaf was a heavyweight contender, able to hold his own alongside the world’s finest performers irrespective of genre.</p> <p><em>Image credits: Getty Images</em></p> <p><em>This article originally appeared on <a href="https://theconversation.com/meat-loaf-a-complicated-musical-giant-175552" target="_blank" rel="noopener">The Conversation</a>. </em></p>

Music

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AI may have solved a debate on whether a dinoprint was from a herbivore or meat eater

<p>An international team of researchers has, for the first time, used AI to analyse the tracks of dinosaurs, and the AI has come out on top – beating trained palaeontologists at their own game.</p> <p>“In extreme examples of theropod and ornithopod footprints, their footprint shapes are easy to tell apart -theropod with long, narrow toes and ornithopods with short, dumpy toes. But it is the tracks that are in-between these shapes that are not so clear cut in terms of who made them,” one of the researchers, University of Queensland palaeontologist Dr Anthony Romilio, told <em>Cosmos.</em></p> <p>“We wanted to see if AI could learn these differences and, if so, then could be tested in distinguishing more challenging three-toed footprints.”</p> <p>Theropods are meat eating dinosaurs, while ornithopods are plant eating, and getting this analysis wrong can alter the data which shows diversity and abundance of dinosaurs in the area, or could even change what we think are the behaviours of certain dinos.</p> <p>One set of dinosaur prints in particular had been a struggle for the researchers to analyse. Large footprints at the Dinosaur Stampede National monument in Queensland had divided Romilio and his colleagues. The mysterious tracks were thought to be left during the mid-Cretaceous Period, around 93 million years ago, and could have been from either a meat eating theropod or a plant eating ornithopod.</p> <p>“I consider them footprints of a plant-eater while my colleagues share the much wider consensus that they are theropod tracks.”</p> <div class="advert ad-in-content"><!-- CosmosMagazine - MPU- In Content (00000000001fc2ca) --></p> <div id="adn-00000000001fc2ca" style="display: none;"></div> </div> <p>So, an AI called a Convolutional Neutral Network, was brought in to be a deciding factor.</p> <p>“We were pretty stuck, so thank god for modern technology,” says <a href="https://www.researchgate.net/profile/Jens-Lallensack" target="_blank" rel="noopener">Dr Jens Lallensack</a>, lead author from Liverpool John Moores University in the UK.</p> <p>“In our research team of three, one person was pro-meat-eater, one person was undecided, and one was pro-plant-eater.</p> <div class="newsletter-box"> <div id="wpcf7-f6-p224866-o1" class="wpcf7" dir="ltr" lang="en-US" role="form"> <form class="wpcf7-form mailchimp-ext-0.5.62 spai-bg-prepared init" action="/history/dinosaur-ai-theropod-ornithopods/#wpcf7-f6-p224866-o1" method="post" novalidate="novalidate" data-status="init"> <p style="display: none !important;"><span class="wpcf7-form-control-wrap referer-page"><input class="wpcf7-form-control wpcf7-text referer-page" name="referer-page" type="hidden" value="https://cosmosmagazine.com/technology/" data-value="https://cosmosmagazine.com/technology/" aria-invalid="false" /></span></p> <p><!-- Chimpmail extension by Renzo Johnson --></form> </div> </div> <p>“So – to really check our science – we decided to go to five experts for clarification, plus use AI.”</p> <p>The AI was given nearly 1,500 already known tracks to learn which dinosaurs were which. The tracks were simple line drawings to make it easier for the AI to analyse.</p> <div class="advert ad-in-content"><!-- CosmosMagazine - MPU- In Content (00000000001fc2ca) --></p> <div id="adn-00000000001fc2ca" style="display: none;"></div> </div> <p>Then they began testing. Firstly, 36 new tracks were given to a team of experts, the AI and the researchers.</p> <p>“Each of us had to sort these into the categories of footprints left by meat-eaters and those by plant-eaters,” says Romilio.</p> <p>“In this the ai was the clear winner with 90% correctly identified. Me and one of my colleagues came next with ~75% correct.”</p> <p>Then, they went for the crown jewel – the Dinosaur Stampede National monument tracks. When the AI analysed this it came back with a pretty strong result that they’re plant eating ornithopod tracks. It’s not entirely sure though, the data suggests that there’s a 1 in 5,000,000 chance it could be a theropod instead.</p> <div class="advert ad-in-content"><!-- CosmosMagazine - MPU- In Content (00000000001fc2ca) --></p> <div id="adn-00000000001fc2ca" style="display: none;"></div> </div> <p>This is still early days for using AI in this way. In the future. the researchers are hoping for funding for a FrogID style app which anyone could use to analyse dinosaur tracks.</p> <p>“Our hope is to develop an app so anyone can take a photo on their smartphone, use the app and it will tell you what type of dinosaur track it is,” says Romilio.</p> <p>“It will also be useful for drone work survey for dinosaur tracksites, collecting and analysing image data and identifying fossil footprints remotely.” The paper has been published in the <a href="https://doi.org/10.1098/rsif.2022.0588" target="_blank" rel="noopener"><em>Royal Society Interface</em></a>.</p> <p><!-- Start of tracking content syndication. Please do not remove this section as it allows us to keep track of republished articles --></p> <p><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=224866&amp;title=AI+may+have+solved+a+debate+on+whether+a+dinoprint+was+from+a+herbivore+or+meat+eater" width="1" height="1" /></p> <p><!-- End of tracking content syndication --></p> <div id="contributors"> <p><em><a href="https://cosmosmagazine.com/history/dinosaur-ai-theropod-ornithopods/" target="_blank" rel="noopener">This article</a> was originally published on Cosmos Magazine and was written by Jacinta Bowler.</em></p> <p><em>Image: Getty Images</em></p> </div>

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Vegetarians more likely to be depressed than meat-eaters

<p>Vegetarians have around twice as many depressive episodes as meat-eaters, according to a <a href="https://www.sciencedirect.com/science/article/pii/S0165032722010643" target="_blank" rel="noopener">new study</a>.</p> <p>The study, based on survey data from Brazil, chimes with <a href="https://www.psychologytoday.com/gb/blog/animals-and-us/201812/the-baffling-link-between-vegetarianism-and-depression" target="_blank" rel="noopener">earlier research</a> that found higher rates of depression among those who forgo meat. However, the new study suggests that this link exists independent of nutritional intake.</p> <p>It may seem straightforward to look at a link between a diet and specific health problems and assume that the former is causing the latter via some form of nutritional deficiency.</p> <p>Yet the new analysis, published in the Journal of Affective Disorders, took into account a wide range of nutritional factors, including total calorie intake, protein intake, micronutrient intake, and the level of food processing. This suggests that the higher rates of depression among vegetarians are not caused by the nutritional content of their diet.</p> <p>So what might explain the link between vegetarianism and depression? Is there some non-nutritional mechanism that makes the former cause the latter? Or is the relationship down to something else entirely?</p> <p>First, it is possible that being depressed causes people to be more likely to become vegetarian rather than the other way around. The <a href="https://www.nhs.uk/mental-health/conditions/clinical-depression/symptoms/" target="_blank" rel="noopener">symptoms of depression</a> can include rumination on negative thoughts, as well as feelings of guilt.</p> <p>Assuming that depressed and non-depressed people are equally likely to encounter the upsetting truth of slaughterhouses and factory farming, it is possible that depressed people are more likely to ruminate on those thoughts, and more likely to feel guilty for their part in creating the demand.</p> <p>The depressed vegetarian, in this case, is not necessarily wrong to think this way. While depression is sometimes characterised as having unrealistically negative perceptions, <a href="https://www.psychologytoday.com/gb/blog/hide-and-seek/201206/depressive-realism" target="_blank" rel="noopener">there is evidence to suggest</a> that people with mild to moderate depression have more realistic judgments about the outcome of uncertain events and more realistic perceptions of their own role and abilities.</p> <p>In this case, there really is <a href="https://www.bryantresearch.co.uk/insights/acceptability-of-animal-farming-practices" target="_blank" rel="noopener">cruel treatment of animals in meat production</a>. And this really is caused by consumer demand for cheap meat.</p> <p>Second, it is possible that adhering to a vegetarian diet causes depression for reasons other than nutrition. Even if there is no “happy nutrient” lacking in a vegetarian diet, it could be the case that forgoing meat causes depression through other means.</p> <p>For example, adopting a vegetarian diet might affect one’s relationship with others and involvement in social activities, and sometimes may be associated with <a href="https://pubmed.ncbi.nlm.nih.gov/21361905/" target="_blank" rel="noopener">teasing or other forms of social ostracism</a>.</p> <p>Notably, the new study is based on survey data collected in Brazil, a country <a href="https://data.oecd.org/agroutput/meat-consumption.htm" target="_blank" rel="noopener">famous for its meat-heavy diet</a>. Some survey data has pointed to a <a href="https://www.nytimes.com/2020/12/26/world/americas/brazil-vegetarian.html" target="_blank" rel="noopener">sharp increase in vegetarianism in Brazil in recent years</a>, going from 8% in 2012 to 16% in 2018. However, the recent paper surveyed over 14,000 Brazilians and found just 82 vegetarians – scarcely more than half a per cent.</p> <p>One has to wonder if the same link between vegetarianism and depression would be observed in India or other countries where vegetarianism is more of a social norm. More importantly, as the <a href="https://www.bryantresearch.co.uk/insights/uk-protein-transition-in-4-graphs" target="_blank" rel="noopener">rate of vegetarianism increases in the UK</a> and other developed countries, will we see the relationship disappear over time?</p> <p>Finally, it is possible that neither vegetarianism nor depression cause the other, but both are associated with some third factor. This could be any number of characteristics or experiences that are associated with both vegetarianism and depression.</p> <p>For example, <a href="https://www.sciencedirect.com/science/article/pii/S0195666317305305" target="_blank" rel="noopener">women are more likely than men to be vegetarian</a>, <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5532074/" target="_blank" rel="noopener">and to experience depression</a>. However, the Brazilian study took sex into account, ruling out this particular third variable.</p> <h2>Not examined</h2> <p>One variable that was not examined, but is plausibly linked to both vegetarianism and depression, is exposure to violent images of the meat industry. Preventing cruelty to animals is the <a href="https://www.statista.com/statistics/1062072/reasons-for-becoming-vegetarian-or-vegan-in-great-britain/" target="_blank" rel="noopener">most commonly cited reason</a> vegetarians give for avoiding meat.</p> <p>Documentaries like <a href="https://watchdominion.org/" target="_blank" rel="noopener">Dominion</a> and <a href="http://www.nationearth.com/" target="_blank" rel="noopener">Earthlings</a> that depict the cruelty in the meat industry cannot readily be described as feelgood films. One can easily imagine that a person who consumes this kind of media would become both vegetarian and, especially when most people choose to look the other way, depressed.</p> <p>There are several possible reasons for the link between vegetarianism and depression. This new study suggests that vegetarian nutrition is not the cause of depression.</p> <p>Instead, the vegetarian social experience may contribute to depression, depression may cause an increased likelihood of becoming vegetarian, or both vegetarianism and depression may be caused by a third variable, such as exposure to violent meat industry imagery.</p> <p><strong>This article originally appeared on <a href="https://theconversation.com/vegetarians-more-likely-to-be-depressed-than-meat-eaters-possible-reasons-191707" target="_blank" rel="noopener">The Conversation</a>.</strong></p> <p><em>Image: Shutterstock</em></p>

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