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Dog care below freezing − how to keep your pet warm and safe from cold weather, road salt and more this winter

<div class="theconversation-article-body"> <a href="https://theconversation.com/profiles/erik-christian-olstad-1505284">Erik Christian Olstad</a>, <a href="https://theconversation.com/institutions/university-of-california-davis-1312">University of California, Davis</a> Time outside with your dog in the spring, summer and fall can be lovely. Visiting your favorite downtown café on a cool spring morning, going to a favorite dog park on a clear summer evening or going on walks along a river when the leaves are changing color are all wonderful when the weather is favorable. But in much of the country, when winter rolls around, previously hospitable conditions can <a href="https://theconversation.com/is-winter-miserable-for-wildlife-108734">quickly turn chilly and dangerous</a> for people and pups alike. Winter brings some unique challenges for dog owners, since dogs still need activity and socialization during colder seasons. Studies have shown that dog owners are almost 50% less likely to walk their dogs <a href="https://doi.org/10.3390/ani11113302">when the weather gets cold</a>. Knowing the basics of winter safety is critical to maintaining a healthy lifestyle for your dog. I am an <a href="https://www.vetmed.ucdavis.edu/faculty/erik-olstad">assistant professor</a> at the University of California Davis School of Veterinary Medicine who weathered polar vortexes with my dog while living in Michigan early in my career. While I’ve since moved to sunny California, I’ve seen how quickly frigid temperatures can turn dangerous for pets. <h2>Breed and age differences</h2> Not all dogs have the same abilities to deal with cold weather. A short-coated dog like a Chihuahua is much more susceptible to the dangers of cold weather than a thick-coated husky. When the weather dips below 40 degrees Fahrenheit (4 degrees Celsius), the well-acclimated husky may be comfortable, whereas the Chihuahua would shiver and be at risk of hypothermia. Additionally, if your dog is used to warm weather, but you decide to move to a colder region, the dog will need time to acclimate to that colder weather, even if they have a thick coat. Age also affects cold-weather resilience. Puppies and elderly dogs can’t withstand the chill as well as other dogs, but every dog is unique – each may have individual health conditions or physical attributes that make them more or less resilient to cold weather. <h2>When is my dog too cold?</h2> Pet owners should be able to recognize the symptoms of a dog that is getting too cold. Dogs will shiver, and some may vocalize or whine. Dogs may resist putting their feet down on the cold ground, or burrow, or try to find warmth in their environment when they are uncomfortable. Just like people, <a href="https://vcahospitals.com/know-your-pet/frostbite-in-dogs">dogs can get frostbite</a>. And just like people, the signs can take days to appear, making it hard to assess them in the moment. The most common sites for frostbite in dogs are their ears and the tips of their tails. Some of the initial signs of frostbite are skin discoloring, turning paler than normal, or purple, gray or even black; red, blistered skin; swelling; pain at the site; <a href="https://www.britannica.com/science/ulcer">or ulceration</a>. Other <a href="https://vcahospitals.com/know-your-pet/frostbite-in-dogs">serious signs of hypothermia</a> include sluggishness or lethargy, and if you observe them, please visit your veterinarian immediately. A good rule to live by is if it is too cold for you, it is too cold for your dog. Getting your dog a <a href="https://www.cnn.com/cnn-underscored/pets/best-winter-dog-coats-jackets">sweater or jacket</a> and <a href="https://www.akc.org/expert-advice/vets-corner/protect-dogs-paws-snow-ice-salt/">paw covers</a> can provide them with protection from the elements and keep them comfortable. Veterinarians also recommend closely monitoring your dog and limiting their time outside when the temperature nears the freezing point or drops below it. <h2>Road salt dangers</h2> Road salt that treats ice on streets and sidewalks <a href="https://www.cbc.ca/news/canada/kitchener-waterloo/ice-salt-toxic-for-pets-1.5020088">can also harm dogs</a>. When dogs walk on the salt, the sharp, rough edges of the salt crystals can irritate the sensitive skin on their paws. Dogs will often lick their feet when they’re dirty, wet or irritated, and if they ingest any salt doing that, they may face GI upset, dehydration, kidney failure, seizures or even death. Even small amounts of pure salt can <a href="https://www.petpoisonhelpline.com/pet-tips/my-dog-ate-road-salt-will-they-be-okay/">disrupt critical body functions</a> in dogs. Some companies make pet-safe salt, but in public it can be hard to tell what type of salt is on the ground. After walking your dog, wash off their feet or boots. You can also keep their paw fur trimmed to prevent snow from balling up or salt collecting in the fur. Applying a thin layer of petroleum jelly or <a href="https://www.akc.org/expert-advice/lifestyle/how-to-make-your-own-paw-balm-for-winter/">paw pad balm</a> to the skin of the paw pads can also help protect your pet’s paws from irritation. <h2>Antifreeze risks</h2> <a href="https://www.britannica.com/science/antifreeze-chemical-substance">Antifreeze, or ethylene glycol</a>, is in most vehicles to prevent the fluids from freezing when it gets cold out. Some people pour antifreeze into their toilets when away from their home to prevent the water in the toilet from freezing. Antifreeze is an exceptionally dangerous chemical to dogs and cats, as it tastes sweet but can be deadly when ingested. If a pet ingests even a small amount of antifreeze, the substance causes a chemical cascade in their body that results in severe kidney damage. If left untreated, the pet may have <a href="https://www.petpoisonhelpline.com/pet-owner-blog/antifreeze-poisoning/">permanent kidney damage or die</a>. There are safer antifreeze options on the market that use ingredients other than ethylene glycol. If your dog ingests antifreeze, please see your veterinarian immediately for treatment. When temperatures dip below freezing, the best thing pet owners can do is keep the time spent outside as minimal as possible. Try some <a href="https://www.akc.org/expert-advice/lifestyle/great-indoor-games-to-play-with-your-dog/">indoor activities</a>, like hide-and-seek with low-calorie treats, fetch or even an interactive obstacle course. Food puzzles can also keep your dog mentally engaged during indoor time. Although winter presents some unique challenges, it can still be an enjoyable and healthy time for you and your canine companion.<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/221709/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/erik-christian-olstad-1505284">Erik Christian Olstad</a>, Health Sciences Assistant Professor of Clinical Veterinary Medicine, <a href="https://theconversation.com/institutions/university-of-california-davis-1312">University of California, Davis</a> Image credits: Getty Images 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/dog-care-below-freezing-how-to-keep-your-pet-warm-and-safe-from-cold-weather-road-salt-and-more-this-winter-221709">original article</a>. </div>

Family & Pets

RECALL ALERT: Two popular Woolies cheeses spark listeria concerns

Woolworths stores nationwide are issuing a recall on two popular Camembert cheese brands due to potential listeria contamination. The recall specifically pertains to two 125g Camembert cheese products that have been identified as having potential microbial contamination, specifically Listeria monocytogenes. The affected products are the Unicorn Classic Camembert from Snowbrand Australia, trading under the name Unicorn Cheese, and Community Co's French Style Camembert. Both of these cheeses carry Best Before dates of November 8, 2023. These products were available for purchase not only at Woolworths stores in Victoria, New South Wales, South Australia, and Tasmania but also at other retail outlets, including Natures Best, V & C Food Distributors, and Bills Cheese and Yoghurts in New South Wales, as well as Our United Food Co in Queensland. Select independent stores, such as IGAs in Victoria and Queensland, also stocked these cheeses. Listeria monocytogenes is a bacterium that can pose health risks, particularly to vulnerable individuals such as pregnant women, their unborn babies, the elderly and those with weakened immune systems. The Food Standards Australia New Zealand (FSANZ) issued a statement warning, "Listeria may cause illness in pregnant women and their unborn babies, the elderly, and people with low immune systems." FSANZ advises any consumers who are concerned about their health in relation to these products to seek medical advice and return the items to the place of purchase for a full refund. The affected Camembert cheese products belong to Batch 123123E Est No 287. Consumers seeking more information can contact Snowbrand Australia (Unicorn Cheese) at 02 4423 1266. Images: FSANZ

Legal

Cheese and bacon muffins

A delicious savoury muffin that’s great for when the grandkids are around or an on-the-go snack. Makes: 12 Ingredients: <ul> <li>2 egg</li> <li>250g self-raising flour</li> <li>1 cup grated cheddar cheese</li> <li>3 rashers bacon, cooked and finely diced</li> <li>1 cup milk</li> <li>½ teaspoon salt</li> <li>½ teaspoon pepper</li> </ul> Method: 1. Preheat oven to 200°C. Grease muffin tray and set aside. 2. Combine flour, cheese, bacon, salt and pepper in bowl. 3. In separate bowl, whisk eggs and add milk. 4. Make a well in the dry ingredient and gradually add egg mixture. Gently mix until just combined. 5. Spoon mixture into muffin tray. Bake for 15 to 20 minutes or until tops are golden. Images: Shutterstock

Food & Wine

Broccoli and cheese pasta bake

An easy, satisfying dish that the whole family can enjoy, this cheesy, vegetarian broccoli pasta bake is sure to be a hit. Ingredients: <ul> <li>1L of milk</li> <li>2 garlic cloves, crushed</li> <li>2 bay leaves</li> <li>500g of pasta</li> <li>350 g of broccoli, cut into small florets</li> <li>75g of butter</li> <li>75g of flour</li> <li>1 teaspoon of mustard powder</li> <li>A few parsley leaves, chopped</li> <li>200g of grated Italian cheese mix</li> </ul> Method: 1. In a small saucepan, bring milk, garlic and bay leaves to a boil. Remove from heat and let sit. 2. Boil pasta until al dente. Add broccoli during the last two minutes of boiling. Drain. 3. In a pan, heat butter. Add flour, stirring for about one minute. Strain milk mixture. Add to pan in small portions at a time, stirring constantly. Let simmer for one to two minutes, forming a sauce. 4. Remove sauce from heat and stir in mustard powder and parsley as well as ¾ of the cheese. 5. Mix together with pasta and broccoli in a casserole dish. Sprinkle remaining cheese over top. 6. Cook under grill on high for two to three minutes or until top becomes golden. Let cool and serve. Images: Getty

Food & Wine

Don’t say cheese! Travel destinations where photos are illegal

While many happy travellers love to immortalise their holiday with a collection of photos, there are some places that don’t allow for pics to be taken. In several destinations across the globe, tourists are actually banned from taking selfies and can even get fined for breaking the rules. So before you pull out your camera and strike a pose, you might want to check if what you’re snapping a photo of is legal. Here are just a few places where taking photos isn’t allowed. The Sistine Chapel, Vatican City The use of professional cameras and phones is strictly prohibited in the Sistine Chapel so don't even think about it. According to <a href="https://www.vaticancitytours.it/blog/are-cameras-allowed-in-the-vatican-city/#:~:text=Sistine%20Chapel&text=The%20real%20reason%20for%20the,companies%20to%20fund%20the%20project.">VaticanCityTours,</a> the reason you can't take pictures dates back to 1980 when the chapel was restored due to damage caused by flash photography. Mecca Pilgrimage, Saudi Arabia In Saudi Arabia, it is against the law to take photos of worshippers during Hajj, otherwise known as their pilgrimage to the holy city of Mecca. This is due to it being disrespectful to snap people while they are on their religious journey. The Blue Mosque, Turkey Taking a photo of the outside of the iconic Blue Mosque is totally okay, but snapping any photos of the interior is a big no. Visitors also must follow strict dress codes as well as other rules and regulations. Anne Frank's House, Amsterdam Taking photos or selfies in the House of Anne Frank is not allowed inside the museum due to its serious nature. There is a very sombre mood within the historical house, making it a time for reflection, not for flash photography. Palace of Versailles, France Photos of both the Palace and the surrounding gardens are strictly prohibited for all travellers. This is due to concerns about the preservation of artwork and the safety of visitors. Garoupe Beach, France The famous Garoupe beach in southern France banned holidaymakers from taking selfies during the busy season in the middle of summer. The law was first introduced to stop people from bragging about their holiday and just enjoy the stay rather than show off on social media. Image credits: Getty Images

Travel Tips

Cheese fondue

Looking for something delicious and different to cook for dinner? Try this simple old-school favourite. Ingredients: <ul> <li>1 cup white wine</li> <li>1 garlic clove, crushed</li> <li>1 2/3 cups gruyere cheese, grated</li> <li>1 2/3 cups cheddar cheese, grated</li> <li>1 tablespoon extra virgin olive oil</li> <li>1/2 cup mascarpone</li> <li>1 to 2 tablespoons kirsch</li> <li>Wood-fired bread, toasted or chargrilled, cut into pieces</li> </ul> Method: <ol> <li>Place wine and garlic in a saucepan over medium-low heat and cook for five to six minutes until reduced by half. Add gruyere and cheddar and melt, stirring occasionally, until smooth and combined. </li> <li>Meanwhile, brush bread with oil and chargrill until crisp and golden.</li> <li>When you're ready to serve, stir the mascarpone into the fondue, add the kirsch to taste and enough boiling water to make a loose, smooth sauce.</li> </ol> Note: As well as bread you might want to also offer other things for dipping such as prawns or broccoli. Image: Getty

Food & Wine

Why people get brain freeze

It’s never fun when you are enjoying ice cream or a frozen drink, only to encounter a brain freeze. Here’s the biology behind a brain freeze and how you can cut it short next time you experience one. How brain freeze is caused 1. Eating too fast: Eating at a fast pace can increase your chances of an ice cream headache. Gulping a frozen drink quickly can also do the same thing. Even if you are thirsty, it is important to remember to slow down when you are enjoying a slushie or smoothie. 2. Prone to migraines: Brain freezes can happen to anyone but research shows that they are more common in migraine sufferers. How brain freeze occurs When cold hits the roof and back of your mouth, it is a shock to the system. Blood vessels constrict and limit blood flow and then quickly expand to let blood flow increase. This rapid contraction and expansion is believed to signal to pain receptors in the mouth that there is a problem. Dr Oz explained to Good Housekeeping, “The receptors send a distress signal to the trigeminal nerve, whose job it is to relay sensations in the mouth and face to the brain.” “Your body's favourite "Stop doing that!" signal is pain, and your cold-shocked system delivers that full-on, often to the front of your head or the area around your temples.” Brain freeze can last for a few seconds or a few minutes. How to shorten brain freeze When you have a brain freeze, it is best to warm the roof of your mouth. You can do this by pressing your tongue to the roof of your mouth or drinking warm water. Image credits: Getty Images

Body

Doctors say cheese could be as addictive as drugs

Look, we’ve all be there: you’re enjoying a tasty cheese platter, perhaps with a glass of red, and before you know it, you’ve devoured the entire wheel of camembert. You’re not even sure how it happened; all you know is the cheese was too delicious to stop. But before you berate yourself for your lack of willpower, stop – because it may not be your willpower but that the cheese is simply too addictive. According to Thrillist, Dr Neal Barnard, founder and president of the Physicians Committee for Responsible Medicine, has called cheese “dairy crack” because your brain reacts to a particular protein in it the way it would any other addictive substance. “These protein fragments can attach to the opiate receptors in your brain,” Dr Barnard says. “As the name implies, casomorphins are casein-derived morphine-like compounds.” Cheese also has high fat and salt content – two other things that our brains enjoy. However, lucky for all the cheese lovers out there, even though our brains may react to cheese similarly to morphine, it doesn’t have any brain-destroying compounds as the drug. Image: Getty

Body

Can you freeze cheese?

Dairy products are notoriously fussy when it comes to freezing. But when there’s a great sale at the supermarket, it’s hard to resist the siren call of a big discounted brick of cheese. It doesn’t last forever in the refrigerator, but can you freeze cheese? Yes – sometimes! The general rule of thumb is that freezing cheese will likely change its texture. If you do opt to freeze extra cheese, its best use after thawing is for cooking– the texture change becomes a moot point after it’s all melted. You probably don’t want to freeze the fancy stuff you bought for snacking on with homemade crackers, though. But frozen cheese, once thawed, would be perfect in a cheesy bake or casserole recipe. Can you freeze mozzarella? Blocks of mozzarella or shredded mozzarella are fine to freeze, though they tend to have a crumbly texture after freezing. Just avoid freezing fresh mozzarella, as its high water content has a likelihood of forming ice crystals. Can you freeze cottage cheese? Cottage cheese, along with ricotta cheese, can be frozen. However, upon thawing, both cheeses are likely to have a grainier texture. As with most frozen cheeses, thawed cottage and ricotta cheeses are best used in baked or cooked recipes. Can you freeze cheese slices? Yep! For prepackaged sliced cheese, just pop the package into a freezer bag and place it in the freezer. For deli-sliced cheese, place a piece of parchment paper in between each slice of cheese. Then wrap the cheese in freezer paper, tape shut and place the whole package in a freezer bag or freezer-safe container. Can you freeze shredded cheese? For prepackaged shredded cheese, place the package in a freezer bag before putting it in the freezer. For cheese you shred or grate yourself, place it in a freezer bag and carefully remove as much air as possible from the bag. This article originally appeared on <a href="https://www.readersdigest.com.au/kitchen-tips/can-you-freeze-cheese-yes-heres-what-you-need-to-know" target="_blank" rel="noopener">Reader's Digest</a>. Image: Getty

Food & Wine

Why is cheese so stinky?

For those who partake, cheese can be one of the most delicious, yet sometimes stinky, parts of a good meal. Everything from a charcutier board to a pizza becomes infinitely better with some cheese. But cheese has some deep, dark secrets in its yellow interior – and most of them involve large quantities of mould. <h3>How did we even get cheese in the first place? </h3> Researchers think that we’ve been eating cheese for a very long time. <a href="https://cosmosmagazine.com/history/study-finds-europeans-have-been-eating-cheese-for-at-least-7200-years/">In 2018,</a> archaeologists discovered pieces of ancient pottery in modern day Croatia that had fatty acid residues on it that could have been cheese. The team suggested that these early farmers could have been eating cheese from at least 7,200 years ago. To put that in perspective, that’s at least three thousand years before the first Egyptian dynasty. Unfortunately, scientists don’t know what that sort of cheese would have been like, but the evidence suggests that many early cheeses were like cottage cheese. According <a href="https://www.idfa.org/history-of-cheese" target="_blank" rel="noopener">to the International Dairy Foods Association</a>, cheese could have been an accidental discovery. Rennet – a group of enzymes located in sheep or cow stomachs – cause milk to curdle. If a cow or sheep’s stomach was used for milk transportation, the rennet will start the process of cheese-making and create curds and whey. This dairy-like substance is heading in the direction of cheese. <h3>How do we make cheese?</h3> Today’s cheese making is pretty similar to how they did it back then – but with a lot more microbes added to the process. Instead of rennet to curdle the milk, today many producers use chymosin – which is the chief enzyme in rennet. If you genetically engineer the yeast by inserting rennet genes from animals into the yeast genome they’ll happily pump out chymosin for all our cheese making needs. But be warned, you’ll need vats of the stuff. Whey is not really used in cheese making, but the curds are where the cheese process really starts. These blobs of a white, kind of squeaky substance is then processed into different forms to make different cheeses. Mozzarella is stretched and kneaded to its dough-like texture, while cheddar undergoes ‘cheddaring’ – a process where curds are stacked on top of each other to push out moisture and create a harder, denser cheese. For other cheeses, there’s a secret ingredient missing – microbes. Many different varieties need to go through a process of ‘ripening’, where microbes, like fungi and bacteria, are added to the base cheese and then left to sit. Brie and camembert get sprayed with <a href="https://en.wikipedia.org/wiki/Penicillium_camemberti" target="_blank" rel="noopener">Penicillium camemberti</a> mould and left from four to five weeks to get their white outside and soft squishy interior. Blue cheese, on the other hand is injected with spores from Penicillium roqueforti to be able to create those blue veins of mould. But these moulds all pale in comparison to a particularly stinky type of bacteria called <a href="https://en.wikipedia.org/wiki/Brevibacterium_linens" target="_blank" rel="noopener">Brevibacterium linens</a>. This bacterium is used to ferment particularly funky cheeses like Munster, but it’s also the bacteria which causes human foot odour. Just think about that next time you’re having some cheese on crackers! <h2>Cheese dreams?</h2> It’s a commonly-held belief that eating cheese can give you nightmares. And in fact, <a href="https://cosmosmagazine.com/science/biology/explainer-can-cheese-make-you-have-weird-dreams/">scientists have put this to the test.</a> A 2005 study – conducted by the British Cheese Board – asked participants to eat 20 grams of cheese half an hour before going to bed every night for a week. When they woke up, they immediately wrote down any dreams. Participant were assigned a type of cheese: stilton, cheddar, red Leicester, British brie, Lancashire and Cheshire. None of the 200 volunteers reported having nightmares, but delightfully, 83 per cent of the participants that ate red Leicester had pleasant dreams. Cheddar, on the other hand, led to dreams about celebrities, while Cheshire led to no dreams more than half of the time. Although this study is heaps of fun, we can’t comment on the scientific rigor of the British Cheese Board, so you should probably take the story with a grain of salt. If you want even more cheesy facts, find out about raw cheese, and endure plenty of cheese puns, keep an ear out for a whole episode on cheese for the ‘Huh? Science Explained’ podcast on the <a href="https://www.listnr.com/podcasts/huh-science-explained" target="_blank" rel="noopener">LISTNR app</a>, or anywhere you get your podcasts. This article originally appeared on <a href="https://cosmosmagazine.com/podcast/why-is-cheese-so-stinky-huh-podcast/" target="_blank" rel="noopener">Cosmos</a>. <div id="cosmos-link-back" style="box-sizing: border-box; font-family: halyard-text, sans-serif; scroll-margin-top: 180px; background-color: #ffffff;"></div>

Food & Wine

Ham and cheese pinwheels

An easy snack to make for parties or when the grandchildren are over, these ham and cheese pinwheels are a delight to eat. Makes: 20 Ingredients: <ul> <li>2 sheets frozen ready-roll puff pastry, thawed</li> <li>¼ cup tomato paste</li> <li>100g sliced ham</li> <li>1 cup grated cheddar cheese</li> <li>1 egg, whisked</li> </ul> Method: <ol> <li>Lightly flour a surface and unroll pastry. Spread a layer of tomato paste evenly over pastry, leaving a 1cm border around the edges. Arrange ham slices evenly over top. Scatter grated cheese over.</li> <li>Brush edges of pastry with egg. Roll pastry as tightly as possible. Wrap each roll in plastic wrap and refrigerate for at least an hour. </li> <li>Preheat oven to 180°C Line two baking trays with baking paper.</li> <li>Using a sharp knife cut each roll into 10 slices. Place cut side up on lined trays. Brush each pinwheel with egg. Bake for 10 to 15 minutes or until puffed and golden. Serve warm or cold. </li> </ol> Image: Getty

Food & Wine

"It's mad!" Steve Price goes ballistic over Greens rent freeze proposal

Steve Price has clashed with a Greens MP over their party's idea of a rent freeze, calling the proposal "mad". Greens MP Max Chandler-Mather spoke with the The Project on Thursday night to discuss the Greens' proposal, which was met with a frosty reception. Earlier this week, The Greens urged the government to impose a nationwide rent freeze for two years, citing the sharp increases in rent that have outstripped wage rises in recent months. The minor party has also called for future rent increases, beyond the proposed freeze period, to be capped at 2 per cent every two years. When Mr Chandler-Mather explained the proposal to the panel, the questions came flooding in. “Max, this does sound vaguely like socialism, possibly even communism. How would it work in practice?” host Hamish Macdonald asked. “I wouldn’t call it socialism or communism. I’d call it what is being done around the world, and (what has) worked. Victoria froze rents for six months during the pandemic, and what we are saying now is we are in a worse housing crisis even than in the pandemic, and we need an urgent national response," Mr Chandler-Mather replied. “What we’re proposing today is a two-year national rent freeze, because rents are out of control. They’ve increased seven times faster than wages since the pandemic began.” “It is not a crazy proposal ... I think it is a moderate proposal for what is a national crisis," he said. As he went on to cite other global examples of a similar scheme working to protect renters, Steve Price jumped in. “Max, you call it moderate. I call it mad,” he said. “What do you say to landlords who, over the next two years or so, are going to have an increase to their mortgage repayments, council rates are going up, repairs on rental properties are going up, it’s hard to get tradesmen – they are just expected to wear this increase in cost with no rent going up." “They’re going to bail on the market, they’re going to sell their properties, and you’re going to collapse the real estate market. It’s mad, mate!” “Well I don’t think the real estate market collapsed in Victoria when they froze rents for six months,” Mr Chandler-Mather said. “There was a six-month rent freeze in Victoria, but similarly in British Colombia or in New York or Scotland-” said the Greens MP. Price interrupted saying, “We’re not in British Columbia, New York or Scotland, we’re in Australia.” “We’ve got a rental system that works. There are a lot of great landlords. There are even landlords who, during Covid, made the rent cheaper for people because they wanted to look after good tenants. You’re trying to blow up a system that actually works.” “I think you just need to talk to the 2.7 million renters who are in severe rental stress at the moment and ask them if the housing market is working,” countered Mr Chandler-Mather. The pair continued their feisty back and forth before the interview drew to a close, where Macdonald thanked the MP for being “a good sport”. Image credits: The Project

Real Estate

The Ultimate Mac and Cheese

The crumbly top is the perfect partner for a decadent cheese sauce. <h2 dir="ltr">Ingredients</h2> • 400g dried macaroni • Melted butter, for greasing • 1 bunch chives, chopped • Sea-salt flakes and freshly ground white pepper, to season • 1 thick slice sourdough • 70g cheddar, grated • 20g butter, melted Cheese sauce • 40g butter • 1 brown onion, roughly chopped • 4 rashers (250g) rindless bacon, thinly sliced • ¼ cup plain flour • 3¼ cups milk • 180g cheddar, grated <h2 dir="ltr">Method</h2> <ol> <li dir="ltr" aria-level="1"> Cook macaroni in a large saucepan of salted boiling water following pack instructions. Drain well, then return macaroni to pan. </li> <li dir="ltr" aria-level="1"> Preheat oven to 180°C. Grease an 8-cup capacity baking dish with melted butter. </li> <li dir="ltr" aria-level="1"> To make cheese sauce, melt butter in a large deep frying pan over a medium heat. Add onion and bacon and cook, stirring, for 5-10 minutes or until onion has softened. Add flour and stir until combined, then cook for a further 2 minutes. Remove pan from heat and gradually add milk, stirring continuously until smooth and combined. </li> <li dir="ltr" aria-level="1"> Pour sauce over macaroni, then add chives and stir to combine. Season with salt and white pepper, then transfer macaroni and sauce mixture to prepared dish. </li> <li dir="ltr" aria-level="1"> Process sourdough in a food processor until crumbs form. Transfer crumbs to a small bowl, then add cheddar and melted butter. Stir to combine. </li> <li dir="ltr" aria-level="1"> Scatter crumb mixture over macaroni and bake for 25 minutes or until golden. Serve immediately. </li> </ol> Cook’s tips <ul> <li dir="ltr" aria-level="1"> Add an adequate amount of salt when to your water when boiling your pasta. Well seasoned pasta is the key to great mac and cheese. </li> <li dir="ltr" aria-level="1"> Always opt for smaller varieties of pasta, preferably hollow to hold plenty of that irresistible cheesy sauce. Elbow pasta is the classic choice but other shapes including fusilli, conchiglie or farfalle work as well. </li> <li dir="ltr" aria-level="1"> Perfect your bechamel. Remember to constantly stir the sauce and cook off the flour well. Making sure the milk doesn’t boil is vital, and when adding your choice of grated cheese, do it in stages ensuring it melts completely before adding more. </li> <li dir="ltr" aria-level="1"> If you do have some spare cream in the fridge, replace some of the milk with it for a richer and silkier bechamel. </li> <li dir="ltr" aria-level="1"> To elevate the flavour profile of your dish, add some spices or extra ingredients. Try mustard powder, garlic, chilli or nutmeg. </li> <li dir="ltr" aria-level="1"> Don’t limit to yourself to one type of cheese, try adding a trio. Whether it’s gruyère, brie or even something stronger like blue or parmesan. </li> <li dir="ltr" aria-level="1"> This recipe already incorporates bacon, but if you want to make it meat-free, try adding sautéed mushrooms, seasonal herbs, caramelised onions or even sundried tomatoes. </li> </ul> Image: Better Homes & Gardens

Food & Wine

10 foods you had no idea you could freeze

Who knew the coldest area of your fridge could house more than just microwavable pizza and leftover bolognaise sauce? Here are 10 surprising freezable foods that will result in a whole lot less food being wasted and a whole lot more money being saved! Egg Whites The essential ingredient behind all manner of meringue-based eats can last up to 12 months within the coldest of your kitchen’s confines. Egg experts maintain these will work the best if thawed within the fridge the night before baking. Thanks, eggsperts! Butter This kitchen staple is a great food to store in the freezer, especially if you don’t think you’ll use it all by the sell-by date. The original packaging should protect it from freezer burn, but store the butter in a freezer bag if you don’t plan on using it in the immediate future. (This will also protect it from smelly foods.) Buttermilk Pancakes’ delicious DNA lasts slightly longer in a refrigerator than it does in your mouth. Solve that by first freezing buttermilk in ice trays, and then place them in some sort of resealable food storage container. The resulting cow cubes will last for up to three months! Bread Carbs do indeed like the cold. Sliced sandwich bread can last over three months within the ol’ ice box while a baguette can maintain for a month, and subsequently be returned to its former Gallic glory via dousing it with a wee bit of water before it hits the oven. Vive la France! Potato chips & pretzels Are you both a snack enthusiast and a fan of buying in bulk? Do the latter and have no worry about the sell-buy date of the former once you pile your Smith’s and Kettle chips into our freezing friend. Not only does the chill double their sell-by date, but the cold actually adds to their crispy content. Just remember to vacuum your couch cushions when you’re done. Avocados These addictive little guacamole makers aren’t cheap. Freeze your financial addiction to “alligator pears” by, well, freezing them. Cut the fruit in half, peel, then quickly place your hors d’oeuvres ornament within the fridge’s bristly basement for best/future results. <a href="https://www.readersdigest.com.au/healthsmart/conditions/osteoarthritis/18-anti-inflammatory-foods-eat-reduce-pain" target="_blank" rel="noopener">Along with avocados, find out the best anti-inflammatory foods to eat to reduce pain.</a> Corn on the cob Corn on the cob is a culinary staple for summer barbecues and parties, and if you wish you could chow down year round, you’re in luck. You can stock up on fresh sweet corn just as it’s going out of season and freeze it for up to a year. Seal your corn in freezer bags, with the husks and silk still intact, and store immediately after buying it. Herbs Some gardening enthusiasts dry and store herbs until a recipe calls for them, but this method can diminish the flavour. Freezing herbs like basil, oregano, parsley, thyme, or mint (just to name a few) keeps them in prime condition to be added to a meal. Here’s how to do it, courtesy of TasteofHome.com: Chop herbs finely, place in ice cube trays, cover with water or olive oil and freeze. Once frozen, place in a freezer bag. Take out cubes as needed to add to stews, soups and casseroles. However, frozen herbs will be too limp to use as a garnish. Nuts Freezing nuts helps preserve their natural oils. Store in an air-tight container or wrap well in plastic and put in a freezer bag, and they can stay good for up to eight months. Hard Cheese Although previously frozen cheese is perfectly safe to eat, the texture changes and becomes more crumbly, so only do this if you plan on using the cheese in recipes and not as part of a cheese platter. Wrap block cheese in airtight wrapping or put it in a heavy-duty freezer bag. You can also grate the cheese in one or two cup servings and freeze in a bag. It will last for about six months. This article was originally published on <a href="https://www.readersdigest.com.au/kitchen-tips/10-foods-you-had-no-idea-you-could-freeze?pages=1" target="_blank" rel="noopener">Reader's Digest</a>. Image: Getty

Food & Wine

Popular cheese recalled due to contamination scare

A popular cheese sold in supermarkets across Australia has been recalled due to fears it has been contaminated with E.coli.The snack, “L’Artisan Organic Marcel”, which is manufactured by Mortlake Organic Dairy, has been available in supermarkets in Victoria and Queensland, including IGA, along with independent grocers in South Australia. It was also for sale at select Coles Local stores in Victoria.E.coli contamination is believed to be the reason for the recall, according to Food Standards Australia.“Food products contaminated with E.coli may cause illness if consumed,” Food Standards Australia has advised. “Any consumers concerned about their health should seek medical advice and should return the product to the place of purchase for a full refund.”

Food & Wine

NATIONAL RECALL: Aldi issues Listeria alert for popular cheese

Image: News.com.au Aldi has issued an urgent national recall on two of its popular cheese products amid a suspected disease outbreak that could lead to illness in pregnant women. The popular supermarket chain announced a recall on Snackers Market Little Pickers Cubed Tasty Cheese and Mini Crackers (35g), and Little Pickers Cubed Tasty Cheese and Pretzels (40g) due to a suspected Listeria infection. Food Standards Australia and New Zealand said the cheese had been sold at Aldi stores nationwide, with the recall applying to all products marked with the use by dates up to the 3rd of February 2022. “Any consumers concerned about their health should seek medical advice and should return the products to the place of purchase for a full refund,” Aldi said in its recall notice. This is the second cheese recall this week announced by FSA, with consumers being urged to avoid eating the Good To Go brand Tasty Cheese Salami and Cabanossi products from a range of IGA and Woolworths supermarkets and featuring certain use-by dates. A suspected Listeria infection is also at fault. Manassen Foods Australia said the Mild Salami Bite use-by dates of concern are December 21, 24, and January 13, while the Cabanossi dates are December 15 and 23. The products have been available for sale at Woolworths and independent grocery stores including IGAs in NSW, Queensland, Victoria, Tasmania, SA and WA. Monta Foods last week recalled its YBC Picola Strawberry 58.8g product because of an undeclared egg allergen.

Food & Wine

Rejoice! The local Aussie businesses returning home

After more than a decade of foreign ownership, many iconic Australian brands are returning home. This is due to Bega Cheese Limited completing its acquisition of Lion Dairy and Drinks which has iconic brands such as Dairy Farmers, Farmers Union, Yoplait, Big M and Daily Juice. "We are delighted to bring many Australian iconic brands to the Bega Cheese family," Executive Chairman Barry Irvin told A Current Affair. <blockquote class="twitter-tweet"> After more than a decade of foreign ownership, a group of iconic local products are being returned to Australian shores. <a href="https://twitter.com/hashtag/9ACA?src=hash&ref_src=twsrc%5Etfw">#9ACA</a><a href="https://t.co/rrLOCuUKZk">https://t.co/rrLOCuUKZk</a> — A Current Affair (@ACurrentAffair9) <a href="https://twitter.com/ACurrentAffair9/status/1354126960369274888?ref_src=twsrc%5Etfw">January 26, 2021</a></blockquote> "Dairy Farmers and Farmers Union were founded before federation, some 120 years ago, and some dairy farming families that have supplied dairy farmers for that entire period of time." Australian entrepreneur Dick Smith was also thrilled with the news "It's absolutely fantastic to think that all these brands that were foreign-owned and bought by big American companies and European companies are now coming back to Australian hands," entrepreneur of Australian products, Dick Smith said. "People talk about Australian made and that's good, but Australian made and owned is important because the profits stay here, the wealth stays here." The $534 million dollar deal will result in Bega doubling in size as a company, with an estimated $3 billion in revenue.

Food & Wine

Cheeky attempt to cash in on Coon cheese name change

In what appears to be a tongue in cheek post, a man has posted an empty packet of "vintage" Coon cheese for sale after it was rebranded to Cheer. Critics came after the 85-year-old dairy product, stating the original name had racist connotations which is what prompted the brand to announce the name change last week. Now a man in Perth is looking for ways to make a quick buck after he posted the empty packet on Facebook Marketplace and priced it at $50. “Vintage cheese packaging. No longer in circulation, you may have seen these about,” the seller writes on the post. “Some people found theirs to be racist but I can assure you this one was named after its creator, not under any bad motives. “One previous owner before me, stored in safely in a fridge. “Used to access the contense (sic) but is in as new condition. “Absolutely 100 per cent genuine, can post or deliver within Perth for a fee.” However, there is a fatal flaw in the man's plan as the old brand will remain on shelves until July. Shoppers can buy a full packet of cheese from supermarkets for between $6 to $8. The cheese was originally named after “Coon” after American cheese pioneer Edward William Coon who died in 1934, but the word is a racist slur against people of colour.

Money & Banking

Iconic Coon cheese unveils new name after racism claims

The makers of Coon Cheese have rebranded after bowing to public pressure amid racism claims. The cheese was originally named "Coon" after American cheese pioneer Edward William Coon, but the word is also a racist slur against people of colour. The 85-year-old dairy product will now be known as "Cheer cheese" from July, a decision that was made six months ago in response to growing criticisms of racism. “The name Cheer has the significance of pleasure and joy,’ Saputo chief executive Lino A. Saputo said. “We took some time to think about this, we wanted to do the proper due diligence and consulted with different focus groups and we narrowed it down to three to five names and resoundingly consumers thought this was the right reflection of what we’re bringing for families." “CHEER Cheese is a cheese for everyone, and we trust our valued consumers and those who are new to our products will embrace this new name.” <img style="width: 500px; height:281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7839455/coon-hero-1.jpg" alt="" data-udi="umb://media/63fa2e0e265449e9a8203b0e193c4cec" /> <div class="body_text redactor-styles redactor-in"> The company announced the decision six months ago as the Black Lives Movement gained momentum around the globe. “At Saputo, one of our basic principles as an organisation is to treat people with respect and without discrimination and we will not condone behaviour that goes against this,” the company said in a statement. Despite the cheerful name change, there was an outpouring of anger on social media after the name change was announced. One person said: “Absolutely bulls..t. I won’t ever call it that.” “I’m an Aussie and our Coon cheese is getting a name change to cheer cheese – another Aussie icon name gone,” another said. “How ridiculous. It may well be a racist slur, but was the gentleman’s surname. Cheer cheese? I mean, really?” one woman wrote. The new products will be on supermarket shelves nationwide from July 2021. </div>

Food & Wine

Sweet and tangy lemon and blueberry cheesecake

Time to prepare 1 hr 10 mins |Serves 10 Lemon and blueberry cheesecake Bringing together sweet blueberries and tangy lemons, this simple cheesecake is light but luscious. It’s the perfect end to a lazy summer meal! Ingredients <ul> <li>Melted butter, extra, to grease</li> <li>375g cream cheese, at room temperature, cubed (see Tips)</li> <li>3 eggs, at room temperature</li> <li>185g (3/4 cup) sour cream</li> <li>125ml (1/2 cup) thin (pouring) cream</li> <li>165g (3/4 cup) caster (superfine) sugar</li> <li>1 tablespoon finely grated lemon zest</li> <li>2 tablespoons freshly squeezed lemon juice</li> <li>200g fresh or frozen blueberries (see Tips)</li> <li>Icing (confectioners’) sugar, to dust</li> </ul> Biscuit base <ul> <li>100g plain sweet biscuits</li> <li>60g butter, melted</li> </ul> Directions 1. Preheat the oven to 150°C. Line the base of a 20cm spring-form cake tin with baking paper. Brush the side of the tin with a little melted butter to grease. 2. To make the Biscuit base, process the biscuits in a food processor until finely crushed. Add the butter and process until well combined. Sprinkle the mixture over the base of the tin and use the back of a metal spoon or the base of a glass to press down to cover evenly. Put the tin on a baking tray and place in the fridge. 3. Clean the food processor bowl and process the cream cheese until smooth. Add the eggs and process until smooth. Add the sour cream, thin cream, sugar, lemon zest and juice and process until well combined and smooth, scraping down the side and base of the bowl when necessary. Pour into the tin over the base. Scatter the blueberries over the top. 4. Bake for 1 hour 10 minutes or until the cheesecake is just set but the centre trembles slightly when the tin is shaken gently. Turn off the oven, use a wooden spoon to keep the oven door ajar and leave the cheesecake in the oven for 1 hour (this helps prevent the cheesecake from cracking). Transfer the cheesecake, still in the tin, to the fridge and chill for at least 3 hours or until well chilled. Dust with icing sugar and serve. Tips Having the cream cheese at room temperature means it will easily become smooth and creamy in the food processor. If you use it straight from the fridge it will take longer and you’ll need to scrape the side and base of the food processor frequently so that no lumps are left after processing. If using frozen blueberries, use them straight from the freezer – do not thaw. Variations Orange & Raspberry Cheesecake – Replace the lemon zest and juice with orange zest and juice. Replace the blueberries with fresh or frozen raspberries. Blueberry & White Chocolate Cheesecake – Replace the lemon zest and juice with 1 1/2 teaspoons natural vanilla extract or essence. Melt 180g good-quality white chocolate and cool to room temperature. Add to the bowl of the food processor just before transferring the mixture to the tin and process until just combined. Individual Lemon & Blueberry Cheesecakes – Line a 12-hole 80ml (1/3 cup) capacity muffin tin with paper cases. Divide the biscuit base, cream cheese mixture and blueberries evenly among the cases. Bake at 160°C for 30 minutes. Cool as per the recipe, then chill in the fridge for at least 1 hour before removing the paper cases and serving. Recipes and images from Bake Class by Anneka Manning ($39.99, Murdoch Books). Republished with permission <a href="https://www.wyza.com.au/recipes/lemon-and-blueberry-cheesecake.aspx">of Wyza.com.au.</a>

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