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Why is gluten-free bread so expensive? A food supply chain expert explains

<p><em><a href="https://theconversation.com/profiles/flavio-macau-998456">Flavio Macau</a>, <a href="https://theconversation.com/institutions/edith-cowan-university-720">Edith Cowan University</a></em></p> <p>Before the cost of living hit Australian families hard, a group of consumers were already paying top dollar for their staples. Whether it be gluten free, dairy free or lactose free, people with special dietary requirements are used to spending more at the supermarket checkout.</p> <p>A 2016 study from the University of Wollongong found that Australians were <a href="https://onlinelibrary.wiley.com/doi/10.1111/1747-0080.12171">paying up to 17% more for a gluten-free diet</a>.</p> <p>Current examples are easy to find. A <a href="https://www.coles.com.au/product/coles-white-bread-650g-4901345">white sandwich loaf at Coles</a> costs A$2.40 (or A$0.37 per 100g), whereas <a href="https://www.coles.com.au/product/coles-i'm-free-from-white-loaf-500g-3216673">the cheapest gluten-free option</a> costs $5.70 (or $1.14 per 100g). That’s over three times as much. Prices are closer comparing Coles Full Cream Milk at A$1.50 per litre with Coles Lactose Free Lite Milk at A$1.60, the exception that confirms the rule.</p> <p>So why are allergen-free products more expensive?</p> <h2>Is it the ingredients?</h2> <p>If manufacturers pay more for ingredients, this is usually reflected in the price of the final product. Regular and gluten-free bread share many common ingredients, but there is a substantial change where wheat flour is replaced by gluten-free flour. This ingredient may cost manufacturers around two times as much given the uniqueness of gluten-free grains, seeds, and nuts. These special ingredients are not as abundant or easy to process as wheat, and are also a bit more difficult to buy in very large scale.</p> <p>For a simple reference, compare <a href="https://www.coles.com.au/product/coles-white-plain-flour-1kg-5881232">regular</a> and <a href="https://www.coles.com.au/product/coles-i'm-free-from-plain-flour-gluten-free-500g-2478197">gluten-free flour</a> at Coles.</p> <p>Gluten, <a href="https://onlinelibrary.wiley.com/doi/full/10.1111/jgh.13703">a complex mixture of hundreds of related but distinct proteins</a>, has unique properties. It is a binding agent that improves texture in recipes. Gluten-free bread therefore needs extra help to, literally, hold it together. Additional items such as thickeners, tapioca and maize starches are added to gluten-free recipes to improve viscosity and keep baked items in shape. That means a longer ingredient list and a slightly more complex manufacturing process.</p> <p>So, from an ingredient perspective, gluten-free bread costs more than regular bread. This applies for other allergen-free products as well. But with so many common ingredients, it is reasonable to say that this is not the main explanation.</p> <h2>Is it manufacturing and transporting?</h2> <p>A substantial part of price differences between regular and allergen-free foods comes from <a href="https://www.investopedia.com/terms/e/economiesofscale.asp">economies of scale</a>. Regular products are manufactured in very large quantities, while allergen-free products involve much smaller volumes.</p> <p>Bulk buying from large suppliers gets you bigger discounts. The more machines in a factory, the cheaper it is to run them. Larger outputs coming from the same place mean smaller costs for each individual product. Given that you have fixed costs to pay anyway, size is king.</p> <p>You pay the same amount for a grain mill regardless of whether you grind one kilo or one tonne of grains a day. Sure, you spend more on electricity or gas, but those are <a href="https://corporatefinanceinstitute.com/resources/accounting/fixed-and-variable-costs/">variable costs</a>.</p> <p>Then, there is the need for rigorous quality control. The United Nations Food and Agriculture Organization has a detailed <a href="https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&amp;url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXC%2B80-2020%252FCXC_080e.pdf">code of practice on food allergen management for food business operators</a>, covering harvesting, handling, storage, transportation, packaging, and more. The <a href="https://www.foodstandards.gov.au/food-standards-code">Australia New Zealand Food Standards Code</a> also sets specific standards.</p> <p>Deep cleaning machines, thoroughly checking that standards are met, and scrapping whole batches when they are not makes manufacturing allergen-free products more complex and expensive. The <a href="https://www.health.wa.gov.au/-/media/Files/Corporate/general-documents/food/PDF/DOHComplianceandEnforcementPolicyVersion3.pdf">implications for non-compliance</a> vary in severity, from a simple recall to a costly infringement notice, plus <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10574315/">reputational damage to consumer trust</a>.</p> <p>It is hard to exactly measure the impact of economies of scale and quality costs on the price of allergen-free products. Each manufacturer will have its own challenges and solutions. But it is reasonable to say a considerable chunk of the difference we see when comparing gluten-free bread with its regular counterpart comes from these factors.</p> <p>Transportation costs follow a similar rule. If it is easier and quicker to fill your trucks with regular products, while allergen-free products have a hard time making a full load, there are disadvantages in the latter.</p> <h2>Is it the marketing strategy?</h2> <p>The final consideration on allergen-free food prices has to do with competition and willingness to pay.</p> <p>A quick search on Coles’ website shows 276 results for “bread” once you remove the 42 items that are gluten-free. That means that there are many more brands and products competing for bread consumers than for gluten-free bread consumers. That’s over six to one! This means customers with dietary restrictions are at a disadvantage as they are beholden to the limited options on offer. As noted by the Australian Competition &amp; Consumer Commission, “<a href="https://www.accc.gov.au/business/competition-and-exemptions/competition-and-anti-competitive-behaviour">competition leads to lower prices and more choice for consumers</a>”.</p> <p>Also, fewer allergen-free products make it to the “own brand” list. Australians are <a href="https://www.news.com.au/finance/money/costs/coles-woolworths-ownbrand-products-booming-on-back-of-costofliving-crisis/news-story/d0be8b8d6e98c0a6477959cd83da17ad">relying more on these when facing the cost-of-living crisis</a>.</p> <p>There is also the <a href="https://online.hbs.edu/blog/post/willingness-to-pay">willingness to pay</a>, where consumers pay more for products deemed as having higher value. <a href="https://onlinelibrary.wiley.com/doi/full/10.1111/obr.13525">Research</a> shows that on average consumers are willing to pay 30% more for food products that they perceive to be healthier.</p> <p>Manufacturers and retailers more often than not will capitalise on that, increasing their profit margins for allergen-free products.</p> <h2>4 tips for saving money if you have allergies</h2> <p>People with dietary requirements looking to ease the cost of their weekly grocery shop should use the same strategies as every savvy consumer:</p> <ul> <li>research prices</li> <li>buy larger quantities where possible</li> <li>keep a keen eye on price reduction and items on sale</li> <li>consider replacing products tagged “allergen-free” with alternatives from other categories, such as going for rice instead of gluten-free pasta in a dish.</li> </ul> <p>In the long run, if more customers choose allergen-free products it could lead to more volume and competition, bringing prices down. <!-- 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/223648/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><a href="https://theconversation.com/profiles/flavio-macau-998456"><em>Flavio Macau</em></a><em>, Associate Dean - School of Business and Law, <a href="https://theconversation.com/institutions/edith-cowan-university-720">Edith Cowan 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/why-is-gluten-free-bread-so-expensive-a-food-supply-chain-expert-explains-223648">original article</a>.</em></p>

Money & Banking

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South Australian Government's sprinkles ban sparks outrage

<p>New guidelines for school canteens in South Australia have sparked outrage for "taking all the enjoyment away from children". </p> <p>Sprinkles of any kind, including 100s and 1000s - which are an essential ingredient for the iconic fairy bread - have been categorised as “red 2", meaning that they “should not be promoted or encouraged in schools on any occasion”.</p> <p>The ban comes after processed meats including ham would be limited at canteens in Western Australia, with similar restrictions now in place for South Australian canteens. </p> <p>Processed meats fall into the “red 1” or “amber” categories in South Australia, which means that products featuring them would be limited depending on nutritional criteria. </p> <p>These restrictions mean that children will no longer be able to regularly enjoy Australian staples like ham and cheese toasties and fairy bread at school. </p> <p>“Why are they taking all the enjoyment away from children?” one person told 7News. </p> <p>Dieticians have also questioned the decision, saying that it might only cause further problems in the future. </p> <p>“All your brain wants to do is eat that food, and eventually, you can restrict it for a little bit, until you get to that point where you just give in, you want to eat it, and then you binge,” dietitian Mattea Palombo said. </p> <p>Another expert suggested changing the foods we associate with good times. </p> <p>“Celebration foods aren’t so much about the foods that we have at the time of the celebration, but the friends and family we have around at the time of celebrating,” dietitian Dr Evangeline Mantzioris said.</p> <p>“So I think we probably need to balance it out a bit, so healthy foods are available at those celebrations.” </p> <p>Although the changes impact canteens, parents are still free to pack whatever they want in their kids' lunchboxes. </p> <p><em>Images: Getty</em></p> <p> </p> <p> </p>

Food & Wine

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“I run on bananas and coke cola": Kyrgios wades into doping debate

<p>Nick Kyrgios has raised eyebrows over his out-of-pocket comments on the recent doping scandal surrounding the world of tennis. </p> <p>The Aussie champion spoke over current testing protocols in the wake of Romanian tennis player Simon Halep being slapped with a four-year ban from the game for doping offences.</p> <p>Naturally, many tennis champions from around the world have put in their two cents on the recent ban, as Greek player Maria Sakkari called out the measures for being "scary". </p> <p>She told a tennis news site, “One thing I can tell you for sure is the way they’re handling every situation with any player, any athlete, it’s just scary.”</p> <p>“We’re gonna get to a point where we’re not even gonna be taking electrolytes. Thankfully, I haven’t been in that position. I never want to be. I’ve been very careful with everything that has to do with supplements. But I don’t know what the process is, how things are done behind closed doors."</p> <p>Nick Kyrgios was quick to jump in to the debate, responding to Sakkari's comments on Twitter saying, “Ehhhh not really lol.”</p> <p>“I run on bananas and coke cola in 5 set battles. And my record in them speaks for itself."</p> <p>“Maybe players should just stop taking shady sh*t. Look yourself in the mirror at the end of the day and say yep I did it right. Not hard.”</p> <p>Fans soon came after Kyrgios, but he doubled down.</p> <p>Kyrgios responded to one Twitter user’s sledge by posting, “I’d imagine if I was taking similar things to be banned for 4 years I’d have about 5 slams. Potato”.</p> <p>Kyrgios has had a difficult season as he has been forced to take time off to recover from injuries to his wrist and knees. </p> <p>He has urged his fans to be patient as he works on his recovery, as he is determined to get back on the court. </p> <p>"To my millions of fans out there, I guess we just have to be patient,” Kyrgios wrote in an Instagram story, accompanied by a picture of him in the gym.</p> <p>“Trust me, I still have some fire left in the tank, my body just needs time to recover and get back.”</p> <p><em>Image credits: Getty Images</em></p>

Legal

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6 ways to make your bananas last longer

<p>Is there anything more delicious than fresh fruit? Fresh fruit is definitely up there, and it’s hard to beat the taste of a ripe banana. If you’re like us, you’re always trying to keep bananas fresh, especially if you’ve bought a bunch but only want to eat one at a time.</p> <p>Here are some of the most effective ways you can keep bananas from browning too quickly.</p> <p><strong>Hang them</strong></p> <p>Turns out there’s a scientific reason you should be hanging your bananas from a hook. Bananas start ripening as soon as they’re picked from trees – ethylene gas releases from the stems as soon as they’re picked, but when you hang bananas from a hook, the gas works more slowly. Hanging bananas also prevents them from bruising, which they’re more prone to do as they continue ripening.</p> <p>Buy a fruit basket with a built-in hook or a small under-cabinet hook made specifically for bananas. Either way, keep your bananas at room temperature while they ripen on the hook.</p> <p><strong>Buy green bananas</strong></p> <p>The easiest way to prolong your bananas’ shelf life is to buy the greenest bananas you can find. They’re picked while still green, then slowly ripen over time to reach that bright yellow we love. Instead of grabbing perfectly ripened bananas you’re eyeing, grab a green bunch you can hang from your hook and watch ripen.</p> <p><strong>Wrap banana stems</strong></p> <p>Remember that ethylene gas that makes bananas ripen? It comes from the stems, which means you can wrap those stems – with plastic or aluminium foil – to slow down the ripening process. For best results, take your bananas apart and wrap their stems individually.</p> <p><strong>Place ripe bananas in the fridge </strong></p> <p>One of the cardinal rules of banana storage is to never store them in the fridge. But rules are meant to be broken, especially when it comes to bananas. You should keep green bananas out of the fridge, but once your bananas have completely ripened, you can move them to the fridge where the cool temperatures will keep them from ripening further (for a few days at least).</p> <p><strong>Freeze your bananas </strong></p> <p>Freezing bananas is one of the easiest ways to keep them preserved for future use. But how you freeze bananas could have a big impact on how well they thaw. Freezing the entire bunch will darken the peels, and they’ll thaw poorly. Instead, consider freezing peeled, individual bananas or banana slices in resealable airtight bags.</p> <p><strong>Buy a banana storage container</strong></p> <p>Bruising can wreak havoc on your bananas. It leads to squishy parts and faster ripening, which is where hard cases built specifically for bananas come in handy. You can now buy reusable containers designed to hold one banana at a time, which are a great way to keep ripe bananas ready for lunch (or for your afternoon snack).</p> <p><em>Image credits: Getty Images</em></p> <p><em>This article originally appeared on <a href="https://www.readersdigest.com.au/food-home-garden/6-ways-to-make-your-bananas-last-longer" target="_blank" rel="noopener">Reader's Digest</a>. </em></p>

Food & Wine

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Tropical banana cake with salted peanut caramel sauce

<p>If you’re really looking to go all out, this tropical banana cake with salted peanut caramel sauce is a striking dessert that tastes as good as it looks. If there are any leftovers of, they will keep for a few days in the fridge.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> Six to eight</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <p><em>Banana cake</em></p> <ul> <li>125g butter, softened</li> <li>1 cup brown sugar</li> <li>1 teaspoon vanilla extract</li> <li>2 tablespoons rum</li> <li>2 eggs</li> <li>3 ripe bananas, mashed</li> <li>1/4 cup coconut milk</li> <li>1/2 cup desiccated coconut</li> <li>1/2 cup chopped tropical dried fruits, plus extra for garnish</li> <li>2 cups self-raising flour</li> </ul> <p><em>Salted peanut caramel sauce</em></p> <ul> <li>200g caster sugar</li> <li>60ml (4 tablespoons) water</li> <li>60g butter, cut into small cubes</li> <li>1/2 cup cream</li> <li>1 teaspoon soy sauce</li> <li>80g salted roasted peanuts, roughly chopped</li> </ul> <p><em>Filling</em></p> <ul> <li>300ml cream</li> <li>1 tablespoon icing sugar</li> <li>250g sour cream, whisked</li> <li>2 bananas, sliced, tossed in a little lemon or lime juice to prevent browning</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Heat oven to 180°C. Grease and line the base of a 22cm spring-form tin.</li> <li>Cream butter and brown sugar together. Add vanilla and rum, beating to combine. Beat in eggs, mashed bananas and coconut milk. Add desiccated coconut and dried fruits, sift the flour over and gently fold to combine. </li> <li>Spoon into prepared tin and bake 45-50 minutes or until a skewer inserted in the middle comes out clean. Allow to cool. The cake can be made the day before it is needed.</li> <li>For the sauce, place caster sugar and water in a small saucepan and swirl the pan over a medium-high heat until sugar dissolves.</li> <li>Bring to the boil and cook, swirling the pan occasionally, until a rich caramel colour. Add butter carefully (mixture may spit) and whisk to combine.</li> <li>Add cream and soy sauce, whisking to combine.</li> <li>Add half the chopped peanuts. Serve immediately or leave covered on the bench (the sauce will become solid if refrigerated). </li> <li>For the filling, whip cream with icing sugar then mix into whisked sour cream.</li> <li>Keep chilled until needed. </li> <li>To assemble, split the cold cake and cover the bottom piece with a layer of sliced banana. Top with half the cream mixture then add the other layer of cake.</li> <li>Cover the top with remaining cream and garnish with remaining peanuts and extra dried tropical fruits. Pour over the caramel sauce and serve.</li> </ol> <p><em>Written by Bernadette Hogg. First appeared on <a href="http://www.stuff.co.nz/" target="_blank" rel="noopener"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. </em></p> <p><em>Images: Shutterstock</em></p>

Food & Wine

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The value of a banana: understanding absurd and ephemeral artwork

<p>In September 2020, the Guggenheim Museum in New York acquired <a href="https://news.artnet.com/art-world/guggenheim-banana-cattelan-1909179">Maurizio Cattelan’s Comedian</a> by anonymous donation. The work – a banana duct-taped to a wall — was first shown and sold at the <a href="https://www.theartnewspaper.com/news/this-art-is-bananas-maurizio-cattelan-presents-first-new-work-for-an-art-fair-in-15-years#:%7E:text=The%20maverick%20Italian%20artist%20Maurizio,wall%20with%20grey%20duct%20tape.">Art Basel fair in Miami Beach</a> in the autumn of 2019 where it generated attention, derision and <a href="https://wwd.com/fashion-news/fashion-scoops/art-basel-2019-art-banana-memes-1203395572/">innumerable memes</a>. Social media was, for a brief time, overflowing with images of <a href="https://www.news18.com/news/buzz/people-are-coming-up-their-own-duct-tape-art-after-banana-in-art-basel-sells-for-rs-85-lakh-2416655.html">just about anything duct-taped to walls</a>: tamales, beer cans, cabbage, a <a href="https://knowyourmeme.com/photos/1668205-duct-tape-banana">durian</a> fruit, a sandal, someone’s cat. <a href="https://adage.com/article/digital/brands-are-trying-one-art-basel-banana/2221661">Companies quickly countered with online ads</a> where their products, from deodorants to French fries, were shown duct-taped to the wall with a modest price tag.</p> <p>Comedian reignited a set of questions that seem to flare up with some regularity: what makes something a high-priced artwork when another, seemingly identical, object is not? </p> <p>Since the work was shown at an art fair, it is relevant to consider what exactly is being bought when acquiring an artwork like Comedian. The original banana had to be replaced several times during the course of the fair, once after it was eaten as <a href="https://www.bbc.com/news/world-us-canada-50704136">a stunt by another artist</a>.</p> <p>The collectors who bought and subsequently donated the work to the Guggenheim did not receive an actual banana or a piece of duct tape. Instead, what they got was a document, a so-called certificate of authenticity that granted them the right to recreate the work and instructions of how to do so. <a href="https://www.nytimes.com/2020/09/18/arts/design/banana-art-guggenheim.html">It stipulated</a>, among other things, that the banana should be hung 175cm above ground and that it should be replaced every seven to ten days.</p> <h2>A banana is a banana is a banana</h2> <p>Although the art world has accepted the idea of <a href="https://www.tate.org.uk/art/art-terms/r/readymade">ready-made</a> everyday objects as art, at least since the mid-20th century, Cattelan’s artwork invited a collective focus on the structure of evaluation of artworks. If anyone can tape anything to the wall — as many did — what is the point of a document granting the legal right to do the same?</p> <p>Let’s compare Comedian to another fruit-based artwork: Zoe Leonard’s <a href="https://www.philamuseum.org/collections/permanent/92277.html">Strange Fruit</a> (1992-1997), a large installation of fruit peels, carefully stitched together by the artist. It was made during the Aids crisis and functioned as a ritualised act of mourning and memorialising.</p> <p>After closely working with a conservator who developed a method of halting material decay at a particular point, <a href="http://contemporary.burlington.org.uk/journal/journal/intent-in-the-making-the-life-of-zoe-leonards-strange-fruit">Leonard decided</a> that it was more in line with the work’s idea to have it turn slowly into dust. In contrast to Comedian, replacing the fruit peels was not an option since the specific acts of stitching as mourning was key to the work’s meaning. The material manifestation of Leonard’s organic objects is far from stable – time passes and they change – but it is crucial that it is these precise pieces of fruit that undergo that transformation.</p> <p>Conceptual artists in the 1960s argued that an artwork’s identity is not to be found in its physical manifestation but in the artist’s idea. That idea can, but does not have to, take material form. </p> <p>Following that logic, the material object is a manifestation of an idea, and it is the idea that is bought and sold on the art market. When the object is reproducible or immaterial, the certificate of authenticity ensures the artwork’s identity as an artwork. Comedian is not dependent on a specific banana, any banana could be used without altering the meaning of the work. That, however, is very different from saying that any banana and piece of duct tape is an artwork by Maurizio Cattelan.</p> <h2>Poking fun at the market</h2> <p>Even though the <a href="https://www.theguardian.com/artanddesign/2019/dec/06/maurizio-cattelan-banana-duct-tape-comedian-art-basel-miami">US$120,000 (£92,000) price tag for Comedian</a> was by contemporary art standards fairly moderate, it is obviously a huge mark-up for the act of combining two very cheap and readily available materials. </p> <p>The work’s title hints that it is aware of the comedic absurdity of its own evaluation on the art market. Also, the banana’s upward curve on the wall recalls a stylised smiling face, and the banana peel, as we know, is involved in the most basic of slapstick skits. </p> <p>Comedian was in fact not the first time Cattelan poked fun at the market, art dealers and their place within this system. In 1995, he made his dealer Emmanuel Perrotin (in whose booth at Art Basel Comedian was shown) <a href="https://www.frieze.com/article/maurizio-cattelan">dress up as a giant pink penis-shaped bunny</a> for the duration of his exhibition at Perrotin’s Paris gallery. The piece was called “Errotin le vrai lapin (Errotin the true rabbit). By making Perrotin wear a ridiculous and humiliating phallic costume while carrying out his day-to-day work as a commercial gallery owner, the spectacle of the art market came into sharp view.</p> <p>Comedian is not the only of Cattelan’s works that has drawn attention to the Guggenheim in recent years. In 2016, the artist installed the work <a href="https://www.guggenheim.org/exhibition/maurizio-cattelan-america">America</a> in one of the lavatories of the museum. The 18-karat gold toilet is a tongue-in-cheek commentary on the excesses of America’s rich; a piece of satirical participatory art that welcomes people to actually use it. It has reverberations of <a href="https://www.tate.org.uk/art/artworks/duchamp-fountain-t07573">Marcel Duchamp</a> and <a href="https://whitney.org/media/760">Sherrie Levine</a>’s lavatorial works. </p> <p>It <a href="https://www.vanityfair.com/style/2018/01/the-art-museum-that-offered-donald-trump-a-solid-gold-toilet">could have been President Trump</a>’s after he requested to borrow a Van Gogh from the Guggenheim but was offered America instead – he declined. It then was taken in by Blenheim Palace in Oxford in 2019 where art critic Jonathan Jones <a href="https://www.theguardian.com/artanddesign/2019/sep/13/maurizio-cattelan-blenheim-palace-review-hitler-golden-toilet-blenheim-churchill">commented, "</a>How does it feel to urinate on gold? Much like peeing on porcelain. But here, among all the photos of young Winston, it also feels like pissing on British history."</p> <p>Soon after, <a href="https://www.nytimes.com/2019/11/20/arts/design/gold-toilet-america.html#:%7E:text=14%2C%20a%20fully%2Dfunctioning%20toilet,the%20birthplace%20of%20Winston%20Churchill.&amp;text=The%20police%20may%20not%20know,palace%2C%20have%20plenty%20of%20theories.">it was stolen</a>. Its whereabouts remain unknown.</p> <p>Cattelan’s works — like other pieces — must be considered in relation to other artworks and the structures in which it operates. The questions they raise are relevant but in part unanswerable: are we to take Comedian seriously, or is it an elaborate joke? And if it is a joke, who is in on it and who, or what, is mocked?</p> <p><em>Image credits: Getty Images</em></p> <p><em>This article originally appeared on <a href="https://theconversation.com/the-value-of-a-banana-understanding-absurd-and-ephemeral-artwork-147689" target="_blank" rel="noopener">The Conversation</a>. </em></p>

Art

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Another delicious way to enjoy the sweet, sweet banana

<p dir="ltr">BANANA DATE AND WALNUT SPELT BREAD</p> <ul> <li dir="ltr">Serves: 8</li> <li dir="ltr">Prep time: 20 mins</li> <li dir="ltr">Cooking time: 55 mins</li> <li dir="ltr">Difficulty: Easy</li> </ul> <p> </p> <p dir="ltr">INGREDIENTS </p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2/3 cup (100g) dried pitted dates, coarsely chopped</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 cup (100g) walnuts</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 cup (150g) wholemeal spelt flour</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 cup (150g) white spelt flour</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">3 tsp baking powder</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">¾ tsp bicarbonate of soda</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 tsp ground cinnamon</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">4 Ecoganic® Red Tip® bananas, peeled,  </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">3/4 cup (180ml) light olive oil</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 eggs</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">¼ cup (60ml) date syrup</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Peanut butter, to serve, optional</p> </li> </ul> <p dir="ltr">METHOD</p> <p> </p> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Preheat the oven to 170°C fan forced. Grease and line the base and sides of 6cm deep, 10cmx21cm (base) loaf pan. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Place the dates into a heatproof bowl, add 2 tablespoons of boiling water. Cover and stand for 10 minutes. Coarsely chop 2/3 cup (75g) walnuts. Set the remaining 1/3 cup aside for the top.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Sift the spelt flours, baking powder, bicarbonate of soda and cinnamon into a large bowl, adding any husks left in the sieve from the wholemeal flour. Stir in the chopped walnuts.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Coarsely mash the bananas on a plate with a fork (you should have 11/3 cups). Transfer to a jug. Add the oil, eggs, date syrup and softened dates including any water. Stir to combine. Add to the flour mixture and stir gently until just combined. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Spoon the mixture into the prepared pan and smooth the surface. Top with the reserved walnuts. Bake for 45-55 minutes or until a skewer inserted in the centre of the loaf comes out clean. Remove from oven. Stand 10 minutes in the pan then lift onto a wire rack. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Slice and serve warm or serve toasted in a sandwich press spread with peanut butter.</p> </li> </ol>

Food & Wine

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How to save stale bread from going beyond the pale

<p dir="ltr">A Sydney teacher has shared her “hack” for saving and restoring life to bread that has gone stale. This six-minute trick has been labelled “genius” and praised for preventing unnecessary food waste.</p> <p dir="ltr">Katie Lolas, mother-of-one, has amassed a social media following for sharing healthy food tips and her meal prep skills and more recently, has been sharing a series of handy “hacks” she uses around the kitchen. </p> <p dir="ltr">The 35-year-old just dropped a video detailing how you can bring your dry, stale bread back to life and it has been hailed a “game-changer”.</p> <p dir="ltr">Katie explained that all you need is some water, a warm oven and six minutes on the clock.</p> <p dir="ltr">She explains that all you need to do is pop the old bread under running water until it’s wet, and then pop it into the oven at 160°C for six minutes.</p> <p dir="ltr">Katie’s 163,000 followers were very impressed with the age-old tip, with some stating they had tried it before while others explained it was their first time hearing of it. </p> <p dir="ltr">This trick can be used on any styles of bread, whether it be a loaf or some leftover dinner rolls. So if you’re sick of your bread supplies running out too quickly, give it a try and let us know if it works! </p> <p dir="ltr"><em>Image: TikTok</em></p> <p><span id="docs-internal-guid-d07b52e4-7fff-41dd-9671-cf169390f420"></span></p>

Food & Wine

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Here’s how to support farmers and the environment on National Banana Day

<p dir="ltr">Though <a href="https://abgc.org.au/2021/04/30/banana-growers-celebrate-national-banana-day/" target="_blank" rel="noopener">95 percent</a> of Aussie households buy an average of 800 grams of bananas each week, there’s one variety that most of us have seen but don’t know much about: red-wax tipped bananas.</p> <p dir="ltr">Most of us will have seen them in our local supermarket, but research suggests that only 4 percent of us know what the significance of the wax is.</p> <p dir="ltr">For National Banana Day on May 1, members of the Australian banana industry are urging fans of the potassium-packed fruit to show their support for farmers doing their bit for the environment, and all we need to do is pick these eye-catching bananas.</p> <p dir="ltr">The red wax on the ends of these bananas signifies that they’re grown using Ecoganic farming methods, which avoids synthetic and organic fertilisers and is certified by the Great Barrier Reef Foundation.</p> <p dir="ltr"><strong>Ecoganic farming explained</strong></p> <p dir="ltr">This style of farming, conceptualised and perfected by Australian growers Frank and Diane Sciaccia, seeks to avoid the environmental impacts that traditional farming has.</p> <p dir="ltr">Since fertilisers can impact the health of soil, waterways, and wildlife, Mr Sciaccia was inspired to develop ways of farming that use products that have a minimal impact and allow the biodiversity and health of the soil to improve, with an overarching goal of having zero impact on nearby waterways.</p> <p dir="ltr">“We wanted to farm differently, with nature at the heart of what we do,” Mr Sciaccia said in a statement.</p> <p dir="ltr">“Nature keeps everything in balance, and understanding the natural capital you have available to you enables you to get rid of all the harmful chemicals. </p> <p dir="ltr">“The result is a farming method that is good for the environment and at the same time produces far superior bananas, just as nature intended."</p> <p dir="ltr">Certified growers are required to undertake fortnightly monitoring of biodiversity levels, as well as audits every six months and annual carbon testing.</p> <p dir="ltr">According to the Ecoganic <a href="http://www.eco-banana.com.au/ecoganic/wordpress/index.php/ecoganics/" target="_blank" rel="noopener">website</a>, growers regularly supply soil samples that are “tested and verified by independent agencies” to verify that growers aren’t using synthetic or organic chemicals.</p> <p dir="ltr">As a result, the red-tipped bananas are guaranteed to be free of harmful pesticides and grown using environmentally-conscious methods.</p> <p><span id="docs-internal-guid-d3449862-7fff-d39f-245f-c3470ee71034"></span></p> <p dir="ltr"><em>Image: Supplied</em></p>

Domestic Travel

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Aussie mum’s fairy bread hack takes off

<p dir="ltr">A very clever woman who goes by the name of Sarah on <a href="https://www.news.com.au/topics/tiktok">TikTok</a>, clocked up more than 1.5 million views on a video in which she reveals an easy, mess-free way to make this Aussie party favourite. </p> <p dir="ltr">Instead of the usual method of pouring the sprinkles onto buttered bread, Sarah showed a much simpler way. She filled a square container with hundreds and thousands, grabbed a slice of white bread and placed it butter side down into the colourful sprinkles.</p> <p dir="ltr">“It has come to my attention that people have been pouring sprinkles on,” she wrote on the clip.</p> <p dir="ltr">“Look! No mess,” she added, while showing a close-up of the bread evenly covered with hundreds and thousands.</p> <p dir="ltr">“If I can change even one person’s life for the better, then I’m doing things right, one slice of fairy bread at a time,” she joked.</p> <p dir="ltr">While it seems like an obvious way to coat the bread, thousands took to the comments section shocked at her “hack”.</p> <p dir="ltr">“OMG life-changing,” one stunned user wrote.</p> <p dir="ltr">Even Twisties Australia commented: “How have I been doing it wrong my whole life?”</p> <p dir="ltr">Others lost their minds over how it left her kitchen counter sprinkle-free, while some lamented the hack, saying that the “mess” was part of the “ritual”.</p> <p><span id="docs-internal-guid-f3c30c55-7fff-5866-dc51-2208d0a36493"></span></p> <p dir="ltr">Despite the majority of people having never thought of making it this way, other’s said they’d also been doing it for years.</p> <p dir="ltr"><em>Image: TikTok</em></p>

Food & Wine

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Intense debate sparked among fiercely loyal Aldi customers

<p dir="ltr">A new feature on Aldi bread has sparked intense debate among the supermarket’s loyal customers.</p> <p dir="ltr">The retail giant is currently trialling cardboard recyclable tags on many of its loaves of bread, replacing plastic tags. ALDI said it’s made the step as part of its commitment to become more sustainable.</p> <p dir="ltr">“ALDI Australia has a number of commitments to improve the sustainability of our product packaging, including a goal to reduce the amount of plastic packaging across our own-label range by a quarter by 2025,” an ALDI Australia spokesperson has told 7NEWS.com.au. </p> <p dir="ltr">“We have started trialling recyclable cardboard bread tags on a select range of our bread products, and we continue to work closely with our business partners to identify opportunities to transition to cardboard tags on more of our products.</p> <p dir="ltr">“The next few years will see us continue to remove plastics from our range or replace it with sustainable alternatives and by 2025 all remaining packaging will be either recyclable, reusable or compostable.”</p> <p dir="ltr">Since being shared on social media, ALDI’s new cardboard bread tags have sparked intense debate.</p> <p dir="ltr">Many agree that the new sustainable tags are “a brilliant idea”.</p> <p dir="ltr">“Every bit of plastic that we can easily replace with a recyclable version is so much better for our environment,” said one.</p> <p dir="ltr">Added another: “This makes me very happy. Hopefully we can lose the vegetables in plastic wrap next. Good direction.”</p> <p dir="ltr">Said a third: “I was impressed by this too!!! And I found the plastic ones would sometimes pierce the bag.”</p> <p dir="ltr">Wrote one more: “ALDI has a commitment to recycling, I think it’s great, use the reuse-able clips, save our environment.”</p> <p dir="ltr">Others have said they were disappointed in the cardboard tags, saying that they don’t work as well.</p> <p dir="ltr">“These really are the worst thing since sliced bread,” said one Facebook user.</p> <p dir="ltr">Another wrote: “I absolutely hate them… they break or become flimsy the first time you open the bread! So I’ve saved a whole heap of plastic ones and swap them as soon as I get home!”</p> <p dir="ltr">Added a third: “My bread ended up through the boot of my car these clips are useless.”</p> <p dir="ltr">Said another: “I love that it’s not plastic but the cardboard isn’t working well. I got a loaf of bread and it was raining, all open by the time I got to the car.”</p> <p dir="ltr">One more wrote: “It’s a great sustainability initiative however they’re so crap that they fall off after the second time getting bread out. Same for other stores too, not just an Aldi issue.”</p> <p dir="ltr">Another added: “Can’t stand them. They break so easily. I’m glad I kept my old plastic ones.”</p> <p dir="ltr">However, other Facebook users urged ALDI users to rise above the various issues.</p> <p dir="ltr">“Tip to anyone that is complaining. You can buy reusable metal pegs or even reuse other plastic tags,” one wrote.</p> <p dir="ltr">“You just need to think outside the box. Man we are living in an interesting time of convenience and self entitlement. These tags are the worst thing for our ocean.”</p> <p dir="ltr">A few others pointed out a very Australian problem with the new cardboard tags.</p> <p dir="ltr">“You can never really fix a thong blow-out with it though,” said one.</p> <p><span id="docs-internal-guid-ef1705f7-7fff-3f2b-a59b-73467a04c56c"></span></p> <p dir="ltr">Another joked: “Won’t last long when I use it to fix my flip flops! Seriously though, good on ya ALDI.”</p> <p dir="ltr"><em>Image: 7News</em></p>

Food & Wine

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How I mastered baking a yeast bread from scratch, and saved money doing it

<p><span style="font-weight: 400;">By Jeanne Sidner</span></p> <p><span style="font-weight: 400;">My introduction to baking started with the home-kitchen classic that cracks open the oven door for so many – chocolate chip cookies. It was the 1970s, and most of the mums in our largely Catholic neighbourhood were busy raising big families. For the girls in my house, that meant our mother made sure we knew our way around the kitchen. At the flour-dusted table, Mum taught eight-year-old me how to make the cookies perfectly chewy with a crispy exterior. (The big secret: Always chill your dough.)</span></p> <p><span style="font-weight: 400;">So from a young age, I was crystal clear on the power of a baked-to-perfection cookie to make people happy. Baking cookies – then brownies, cakes and pies – became my hobby and a tasty form of social currency. First I used my skills with butter and sugar to impress a series of teenage boyfriends. In time, the fresh goodies were left on doorsteps to welcome new neighbours and set out in the break room for co-workers. Baking was my superpower.</span></p> <p><span style="font-weight: 400;">A few years ago, I became the content director for Taste of Home, Reader’s Digest’s sister magazine and website that celebrates the treasured recipes of home cooks. I’d never been more excited for a new job, but privately I worried that my baking chops wouldn’t measure up. Why? I had a secret as dark as an oven with a burned-out light bulb: While I had baked sweets my whole life, I’d never made a yeast bread from scratch.</span></p> <p><span style="font-weight: 400;">Still, this was no time for excuses. I was a baker, now one with Taste of Home attached to my name. I may have been intimidated by bread, but it was time. I wanted in.</span></p> <p><span style="font-weight: 400;">Getting started, I found Instagram to be a friend. A basic no-knead bread was the one I was seeing online overlaid with dreamy filters. People described it as easy, and to be honest, the thought of removing even one intimidating variable – kneading – was enough to get me to buy two kilograms of bread flour and dive in.</span></p> <p><span style="font-weight: 400;">I gathered everything I’d need (“be prepared” is the first rule of any baking), including my mum’s trusty Pyrex. It had seen me through my first days as a baker, so I was counting on it to work its magic. I had an easy Taste of Home recipe all set on my iPad. I mixed the flour, salt, and yeast and made sure the water temperature was just right – 38 to 46 degrees – before pouring it in.</span></p> <p><span style="font-weight: 400;">And then it happened – or didn’t happen. I followed the instructions to the letter, but my dough didn’t rise. Somehow, impossibly, it looked smaller. Sludgy, gooey, wet with a few bubbles. Sad.</span></p> <p><span style="font-weight: 400;">Three hours later, after I’d resisted the urge to keep checking on it like a nervous mum with a newborn, a puffy dough filled the bowl. I hadn’t killed it; it was just … sleeping. A quick fold, a second rise, and then my bread went into my Dutch oven and off to bake.</span></p> <p><span style="font-weight: 400;">Thirty minutes later, I took it out. Sure, it was slightly misshapen, but in my eyes, it was golden-brown, crusty perfection, right down to the yeasty-sweet hit of steam coming from its top.</span></p> <p><span style="font-weight: 400;">Naturally, the first thing I did was grab my phone and hop on Instagram, positioning my beautiful bread just so in a shining stream of daylight on a wooden cutting board. No one needed to know it was my first yeast bread ever – or how close it came to getting scraped into the garbage can. The online reactions started almost immediately – heart emojis and comments like “This looks DELISH!” from my friends.</span></p> <p><span style="font-weight: 400;">Finally I cut into that lovely brown crust and doled out slices to my husband and kids. Those slices led to seconds, then thirds, each piece slathered with softened butter and a little sprinkle of salt. I made my family perhaps happier with slices of warm, buttered homemade bread than I had with all the sweets combined. </span></p> <p><span style="font-weight: 400;">At last, I was a bread baker – despite yeast’s best attempts to intimidate me on this first try. No more feeling inferior or afraid. Now I make bread and homemade pizza crust regularly. And I have enough confidence to start thinking (and stressing!) about my next difficult baking challenge: homemade croissants.</span></p> <p><em>Image credit: Shutterstock</em></p> <p><em>This article first appeared in <a rel="noopener" href="https://www.readersdigest.com.au/food-home-garden/home-tips/how-i-mastered-baking-a-yeast-bread-from-scratch-after-years-of-failure" target="_blank" title="Mastering yeast bread">Reader’s Digest</a>. </em></p>

Retirement Income

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Ben Fordham calls out fake Fairy Bread petition

<p><span>A number of Australian outlets have been left red-faced after declaring there was a big push to rename Fairy Bread, due to it being offensive.</span><br /><br /><span>However, the story has been declared a hoax after the original poster came out and confirmed the sham – a fact which many eagle-eyed OverSixty readers were also quick to realise.</span><br /><br /><span>A petition at Change.org was launched a few weeks ago by a person named Alexis Chaise, who furiously declared that the party food, consisting of white bread, margarine, and sprinkles, was “enjoyed by countless Australians, but to this day maintains its distasteful name.”</span><br /><br /><span>Alexis was seemingly outraged at the phrase “fairy” being used in 2021.</span><br /><br /><span>2GB host Ben Fordham said it didn’t take him very long to pick up on the sham, and swiftly called out well-known prankster team The Chaser.</span><br /><br /><span>He pinpointed that Alexis Chaise is actually a lounge that can be purchased for $799 at Lounge Lovers.</span><br /><br /><span>“Alexis Chaise's social media account had only been around a few months as well.</span><br /><br /><span>Fordham pointed out that the first four followers Alexis Chaise’s account gained were three members of the prankster group; Julian Morrow, Craig Reucassel, Dominic Knight and the official account of The Chaser.</span></p> <p><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7840781/fairy-bread-1.jpg" alt="" data-udi="umb://media/a68716843c864761b9f01b1dcbca5cc2" /><br /><br /><span>The fairy bread hoax follows swiftly after Melbourne man Brian Mc launched a petition to change the name of ice-cream Golden Gaytime.</span></p>

News

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Woman's perfect response after bungled Woolies delivery

<p>A Woolies shopper has taken to TikTok to share the hilarious alternative to triple-A batteries after the supermarket was out of stock.</p> <p>The video by @gracevp102 which has been watched over 130,000 times shows the woman replace batteries with the next best thing: Bread.</p> <p>“Is there anyone here that works for Woolies?” Grace asks in the clip.</p> <p>“So I ordered triple A batteries and they swapped me with a loaf of bread … I’m allergic to wheat.”</p> <p>Seeing the funny side of the situation, Grace then shared footage of her using the bread in place of the batteries she had really needed to fix her smoke alarm and recharge her TV remote.</p> <p><img style="width: 376.20578778135047px; height: 500px;" src="https://oversixtydev.blob.core.windows.net/media/7838529/screen-shot-2020-10-30-at-113435-am.png" alt="" data-udi="umb://media/a35172c3bb22456faa975ce6b9108012" /></p> <p>A Woolworths spokesman told news.com.au that while their personal shoppers work hard they’re also understandably human and make mistakes.</p> <p>“We know it’s frustrating when our substitutes are wrong and we apologise to the customer for missing the mark on this occasion,” they said.</p> <p>“Our team of personal shoppers work hard to pick perfect orders for our customers, but they’re human and don’t get it right every time.</p> <p>“We’re happy to offer refunds when we get it wrong and will contact the customer to offer one.”</p> <p>Many viewers found the video hilarious, posting comments about their own experiences.</p> <p>“We ordered 5kg of potatoes and got a single potato in a plastic bag,” one person wrote.</p> <p>“I ordered So Good soy vanilla ice cream and they replaced it with cookies and cream,” one comment read.</p> <p>“I’m allergic to gluten and dairy.”</p> <p>“You did it wrong, you’re supposed to put the bread inside of the remote,” another joked. “But yeah I always get random things.”</p>

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