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Hope: A double-edged sword in the human experience

Hope has long been cherished as a source of strength in times of adversity. Yet, as explored in this edited extract from his new book The Human Condition by author Tony Grey, this fundamental emotion is not without its complexities and potential pitfalls. --- As in the host of challenges explored in The Human Condition, the feeling of expectation and desire for something beneficial to happen, which we call hope, is as fundamental to the human condition as the will to survive; they’re linked within the evolutionary imperative. As Cicero pointed out, “dum spiro spero” (while I breathe I hope). Hope is a rolling prayer to life as time moves on, a whisper to the soul that things will turn out all right. The sentiment is generally unchallenged. Why should it be? In times of trouble, we need the balm of hope. Samuel Johnson said, “Hope is a species of pleasure, and perhaps, the chief pleasure this world affords.” While usually positive about hope, Greek philosophers were sometimes ambivalent about it, citing its propensity, through wishful thinking, to encourage indolence or actually cause harm. In Sophocles’ play Antigone, the Chorus sings, “Hope whose wanderings are so wide is to many men a comfort, but to many a false lure of giddy desires.” Plato observes that hope breeds a confidence which can exacerbate a precondition of arrogance in the powerful, leading to serious wrongdoing. “It is among these men that we find the ones who do the greatest evils.” Napoleon and Hitler are examples. And so is the Japanese government responsible for the Pearl Harbour attack. At the World War Two surrender on the deck of the USS Missouri, a Japanese general was heard to say when he looked at the sky blackened by Allied aircraft flying past and the sea bursting with warships, “How did we ever hope we could win?” On the other hand, Plato stressed the motivational properties of hope when directed towards a good aim. And Aristotle links hope with the virtue of megalopsychia (high-mindedness) resulting from its inspirational role. I have an experience of this in my family. My nephew was born to my sister with intellectual disability, and other difficulties. His condition seemed hopeless. Nevertheless, from the first, hope was my sister’s support; it gave her the energy to carry on. Through the gloom it afforded a glimpse into the future where progress beckoned. And all along she demonstrated that hope is ineluctably linked to love. Aided by her husband, the father, she worked day and night teaching and inspiring the boy. When old enough he went to a special needs school and gradually progressed, indefatigably supported at home. Over time his condition improved so that eventually he could take and keep a simple job, cook food, and have friends (similarly disabled), a state absolutely unforeseeable at his early stage of life. Throughout all the difficulties, frustrations and threats of despair, hope sustained my sister and guided her to the wonderful achievement of saving a human life. In most instances, hope is personal in the sense that something specific to the individual or those who are close is wanted. However, it can range far beyond that into areas involving others such as team sports, politics, economic activity, justice, national and tribal identity, international relations – notably war, and pandemics like Covid. Within these fields, hope calls out for the survival and well-being of humanity and its prospects for moral and material progress. Such hope embraces faith in something bigger than the individual. If human beings have a purpose, its linked to that, and its fulfillment is somehow bound up in hope. This approach cries out for exploring a whole array of other challenges inherent in the human condition. ABOUT THE AUTHOR Tony Grey is an accomplished author residing in Sydney. His latest book, The Human Condition, ambitiously explores the hurly burly of human existence, and is available now for purchase through Halstead Press Publishers. Tony is the founder of Pancontinental Mining, a former director of Opera Australia and the Conservatorium of Music, and a former trustee of the Art Gallery of New South Wales. Other books by Tony Grey include Jabiluka, East Wind and Seven Gateways. His writings have featured in the Australian Financial Review, Quadrant and the Australian. Image: Getty Images

Mind

"An insult to human dignity": Mother of Bondi stabbing victim hits out at the media

The mother of Bondi stabbing victim Jade Young has hit out at how social media and major news outlets reported on her daughter's death. Jade Young, 47, was one of six people fatally stabbed by Joel Cauchi during his violent rampage at Bondi Junction Westfield on April 13th. Following the tragedy, graphic videos and images of the attacks were circulated online. Now, Jade's mother Elizabeth Young, writing in the <a href="https://www.smh.com.au/national/nsw/my-daughter-was-killed-in-the-bondi-junction-attack-how-my-family-found-out-is-shameful-20240429-p5fnbw.html" target="_blank" rel="noopener">Sydney Morning Herald</a> on Wednesday, said it was “shameful” how her family found out about Jade’s death. “Members of my family recognised Jade and her husband Noel in uncensored vision being played on a mainstream TV news feed, with vision of Jade lying on the ground at the shopping centre, receiving CPR,” she wrote. “The vision, shared on social media and picked up — and used by — multiple news media programs shared my daughter’s final moments with millions. Finding out that a loved one has been murdered is a horror that I do not wish on anyone. But seeing the vision of their last moments and knowing it has been broadcast to millions of people is an appalling breach of privacy and an insult to human dignity.” Ms Young went on to say how some of the major media organisations that shared violent images of the Bondi stabbing “approached our family within hours of the attack, offering their condolences … and the opportunity to share our family’s story”. “These same media organisations reported the failure of a certain popular social media platform to take down videos, without acknowledging their own complicity,” she said. “I am not surprised at their hypocrisy, but I am angry.” “Sharing violent images or personal material from the lives of victims of crime is not free speech — it is enormously profitable for some but it’s speech with a steep price for the victims,” she said. “Those who run social media platforms are remote from the pain inflicted by their uploads and the dystopia they have helped create. It is the victims who bear the cost.” Last week, hundreds of mourners attended a public memorial for Ms Young, an acclaimed architect and mother-of-two, where mourners were encouraged to wear colourful clothing “in memory of Jade”. Image credits: Getty Images / Facebook

Family & Pets

Elephant tourism often involves cruelty – here are steps toward more humane, animal-friendly excursions

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/michelle-szydlowski-1495781">Michelle Szydlowski</a>, <a href="https://theconversation.com/institutions/miami-university-1934">Miami University</a> Suju Kali is a 50-year-old elephant in Nepal who has been carrying tourists for over 30 years. Like many elephants I encounter through my <a href="https://doi.org/10.1080/10888705.2022.2028628">research</a>, Suju Kali exhibits anxiety and can be aggressive toward strangers. She suffers from emotional trauma as a result of prolonged, commercial human contact. Like Suju Kali, many animals are trapped within the tourism industry. Some venues have no oversight and little concern for animal or tourist safety. Between 120,000 and 340,000 animals are used globally in a variety of wildlife tourism attractions, including <a href="https://doi.org/10.1371/journal.pone.0138939">endangered species</a> like elephants. Over a quarter of the world’s <a href="https://www.iucnredlist.org/species/7140/45818198">endangered elephants</a> reside in captivity with little oversight. Wildlife tourism – which involves viewing wildlife such as primates or birds in conservation areas, feeding or touching captive or “rehabilitated” wildlife in facilities, and bathing or riding animals like elephants – is <a href="https://doi.org/10.1080/14724049.2022.2156523">tricky business</a>. I know this because I am <a href="https://scholar.google.com/citations?user=YbweA2MAAAAJ&hl=en">a researcher studying human relationships with elephants</a> in both tourism and conservation settings within Southeast Asia. These types of experiences have long been an <a href="https://kathmandupost.com/money/2021/06/17/tourism-is-nepal-s-fourth-largest-industry-by-employment-study">extremely popular and profitable</a> part of the <a href="https://journals.plos.org/plosbiology/article?id=10.1371/journal.pbio.1002074">tourism market</a>. But now, many travel-related organizations are urging people not to participate in, or <a href="https://www.usatoday.com/story/travel/destinations/2018/04/27/animal-welfare-travelers-how-enjoy-wildlife-without-harming/544938002/">calling for an outright ban on, interactive wildlife experiences</a>. Tourism vendors have started marketing more “ethical options” for consumers. Some are attempting to truly improve the health and welfare of wildlife, and some are transitioning captive wildlife into touch-free, non-riding or lower-stress environments. In other places, organizations are attempting to <a href="https://www.fao.org/documents/card/es/c/b2c5dad0-b9b9-5a3d-a720-20bf3b9f0dc2/">implement standards of care</a> or create manuals that outline good practices for animal husbandry. This marketing, academics argue, is often simply “<a href="https://doi.org/10.1016/j.gecco.2017.11.007">greenwashing</a>,” <a href="http://dx.doi.org/10.1080/13683500.2023.2280704">applying marketing labels to make consumers feel better</a> about their choices without making any real changes. Worse, research shows that some programs marketing themselves as ethical tourism may instead be widening economic gaps and harming both humans and other species that they are meant to protect. <h2>No quick fix</h2> For example, rather than tourist dollars trickling down to local struggling families as intended by local governments, many tourism venues are owned by nonresidents, <a href="http://dx.doi.org/10.3126/japfcsc.v2i1.26746">meaning the profits do not stay in the area</a>. Likewise, only a small number of residents can afford to own tourism venues, and venues do not provide employment for locals from lower income groups. This economic gap is especially obvious in Nepalese elephant stables: Venue owners continue to make money off elephants, while elephant caregivers continue to work 17 hours a day for about US$21 a month; tourists are led to believe they are “<a href="https://www.cabidigitallibrary.org/doi/book/10.1079/9781800624498.0000">promoting sustainability</a>.” Yet, there are no easy answers, especially for elephants working in tourism. Moving them to sanctuaries is difficult because with no governmental or global welfare oversight, elephants may end up in worse conditions. Many kindhearted souls who want to “help” elephants know little about their biology and mental health needs, or what it takes to keep them healthy. Also, feeding large animals like Suju Kali is pricey, <a href="https://doi.org/10.3390/ani14010171">costing around $19,000 yearly</a>. So without profits from riding or other income, owners – or would-be rescuers – can’t maintain elephants. Releasing captive elephants to the jungle is not a choice – many have never learned to live in the wild, so they cannot survive on their own. <h2>Hurting local people</h2> Part of the problem lies with governments, as many have marketed tourism as a way to fund conservation projects. For example in Nepal, a percentage of ticket sales from elephant rides are given to community groups to use for forest preservation and support for local families. Increasing demand for <a href="https://www.routledge.com/Tourism-and-Animal-Ethics/Fennell/p/book/9781032431826">wildlife-based tourism</a> may increase traffic in the area and thus put pressure on local governments to further limit local people’s access to forest resources. This may also lead to <a href="https://www.worldanimalprotection.org/latest/news/un-world-tourism-organisation-urged-create-better-future-animals/">increased demands on local communities</a>, as was the case in Nepal. In the 1970s, the Nepalese government removed local people from their lands in what is now Chitwan National Park as part of increasing “conservation efforts” and changed the protected area’s boundaries. Indigenous “Tharu,” or people of the forest, were forced to abandon their villages and land. While some were offered access to “buffer zones” in the 1990s, many remain poor and landless today. In addition, more and more desirable land surrounding conservation areas in Nepal is being developed for tourist-based businesses such as hotels, restaurants and shops, <a href="http://dx.doi.org/10.3126/japfcsc.v2i1.26746">pushing local poor people farther away</a> from central village areas and the associated tourism income. Some activists would like humans to simply release all wildlife back into the wild, but <a href="https://www.cabidigitallibrary.org/doi/book/10.1079/9781800624498.0000">there are multiple issues</a> with that. Elephant habitats throughout Southeast Asia have been transformed into croplands, cities or train tracks for human use. Other problems arise from the fact that tourism elephants have <a href="https://doi.org/10.4324/9781315457413">never learned</a> how to be elephants in their natural elements, as they were <a href="https://www.pugetsound.edu/sites/default/files/file/8342_Journal%20of%20Tourism%20%282009%29_0.pdf">separated from their herds</a> at an early age. So tourism may be vital to providing food, care and shelter to captive elephants for the rest of their lives and providing jobs for those who really need them. Because elephants can live beyond 60 years, this can be a large commitment. <h2>How to be an ethical tourist</h2> To protect elephants, tourists should check out reviews and photos from any venue they want to visit, and look for clues that animal welfare might be impacted, such as tourists allowed to feed, hold or ride captive wildlife animals. Look for healthy animals, which means doing research on what “healthy” animals of that species should look like. If a venue lists no-touch demonstrations – “unnatural” behaviors that don’t mimic what an elephant might do of their own accord, such as sitting on a ball or riding a bike, or other performances – remember that the behind-the-scenes training used to achieve these behaviors can be <a href="https://doi.org/10.21832/9781845415051-014">violent, traumatic or coercive</a>. Another way to help people and elephant is to to use small, local companies to book your adventures in your area of interest, rather than paying large, international tourism agencies. Look for locally owned hotels, and wait to book excursions until you arrive so you can use local service providers. Book homestay programs and attend cultural events led by community members; talk to tourists and locals you meet in the target town to get their opinions, and use local guides who provide wildlife viewing opportunities <a href="https://nepaldynamicecotours.com/">while maintaining distance from animals</a>. Or tourists can ask to visit <a href="https://www.americanhumane.org/press-release/global-humane-launches-humane-tourism-certification-program/">venues that are certified</a> by international humane animal organizations and that <a href="https://www.su4e.org/">do not allow contact</a> with wildlife. Or they can opt for guided hikes, canoe or kayak experiences, and other environmentally friendly options. While these suggestions will not guarantee that your excursion is animal-friendly, they will help decrease your impact on wildlife, support local families and encourage venues to stop using elephants as entertainment. Those are good first steps.<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/219792/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/michelle-szydlowski-1495781">Michelle Szydlowski</a>, Visiting Assistant Professor, Department of Biology, Project Dragonfly, <a href="https://theconversation.com/institutions/miami-university-1934">Miami University</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/elephant-tourism-often-involves-cruelty-here-are-steps-toward-more-humane-animal-friendly-excursions-219792">original article</a>. </div>

Travel Tips

Run out of butter or eggs? Here’s the science behind substitute ingredients

<a href="https://theconversation.com/profiles/paulomi-polly-burey-404695">Paulomi (Polly) Burey</a>, <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a> It’s an all too common situation – you’re busy cooking or baking to a recipe when you open the cupboard and suddenly realise you are missing an ingredient. Unless you can immediately run to the shops, this can leave you scrambling for a substitute that can perform a similar function. Thankfully, such substitutes can be more successful than you’d expect. There are a few reasons why certain ingredient substitutions work so well. This is usually to do with the chemistry and the physical features having enough similarity to the original ingredient to still do the job appropriately. Let’s delve into some common ingredient substitutions and why they work – or need to be tweaked. <iframe id="IitfH" class="tc-infographic-datawrapper" style="border: none;" src="https://datawrapper.dwcdn.net/IitfH/1/" width="100%" height="400px" frameborder="0"></iframe> <h2>Oils versus butter</h2> Both butter and oils belong to a chemical class called <a href="https://chem.libretexts.org/Bookshelves/Introductory_Chemistry/Map%3A_Fundamentals_of_General_Organic_and_Biological_Chemistry_(McMurry_et_al.)/23%3A_Lipids/23.01%3A_Structure_and_Classification_of_Lipids">lipids</a>. It encompasses solid, semi-solid and liquid fats. In a baked product the “job” of these ingredients is to provide flavour and influence the structure and texture of the finished item. In cake batters, lipids contribute to creating an emulsion structure – this means combining two liquids that wouldn’t usually mix. In the baking process, this helps to create a light, fluffy crumb. One of the primary differences between butter and oil is that butter is only about 80% lipid (the rest being water), while <a href="https://www.nutritionadvance.com/types-of-cooking-fats-and-oils/">oil is almost 100% lipid</a>. Oil creates a softer crumb but is still a great fat to bake with. You can use a wide range of oils from different sources, such as olive oil, rice bran, avocado, peanut, coconut, macadamia and many more. Each of these may impart different flavours. Other “butters”, such as peanut and cashew butter, aren’t strictly butters but pastes. They impart different characteristics and can’t easily replace dairy butter, unless you also add extra oil. <h2>Aquafaba or flaxseed versus eggs</h2> Aquafaba is the liquid you drain from a can of legumes – such as chickpeas or lentils. It contains proteins, kind of how egg white also contains proteins. The proteins in egg white include albumins, and <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5912395/">aquafaba also contains albumins</a>. This is why it is possible to make meringue from egg whites, or from aquafaba if you’re after a vegan version. The proteins act as a foam stabiliser – they hold the light, airy texture in the product. The concentration of protein in egg white is a bit higher, so it doesn’t take long to create a stable foam. Aquafaba requires more whipping to create a meringue-like foam, but it will bake in a similar way. Another albumin-containing alternative for eggs is <a href="https://foodstruct.com/compare/seeds-flaxseed-vs-egg">flaxseed</a>. These seeds form a thick gel texture when mixed with a little water. The texture is similar to raw egg and can provide structure and emulsification in baked recipes that call for a small amount of egg white. <h2>Lemon plus dairy versus buttermilk</h2> Buttermilk is the liquid left over after churning butter – it can be made from sweet cream, cultured/sour cream or whey-based cream. Buttermilk mostly <a href="https://www.journalofdairyscience.org/article/S0022-0302(06)72115-4/fulltext">contains proteins and fats</a>. Cultured buttermilk has a somewhat tangy flavour. Slightly soured milk can be a good substitute as it contains similar components and isn’t too different from “real” buttermilk, chemically speaking. One way to achieve slightly soured milk is by adding some lemon juice or cream of tartar to milk. Buttermilk is used in pancakes and baked goods to give extra height or volume. This is because the acidic (sour) components of buttermilk interact with baking soda, producing a light and airy texture. Buttermilk can also influence flavour, imparting a slightly tangy taste to pancakes and baked goods. It can also be used in sauces and dressings if you’re looking for a lightly acidic touch. <h2>Honey versus sugar</h2> Honey is a <a href="https://resources.perkinelmer.com/lab-solutions/resources/docs/APP_Analysis-of-Sugars-in-Honey-012101_01.pdf">complex sugar-based syrup</a> that includes floral or botanical flavours and aromas. Honey can be used in cooking and baking, adding both flavour and texture (viscosity, softness) to a wide range of products. If you add honey instead of regular sugar in baked goods, keep in mind that honey imparts a softer, moister texture. This is because it contains more moisture and is a humectant (that is, it likes to hold on to water). It is also less crystalline than sugar, unless you leave it to crystallise. The intensity of sweetness can also be different – some people find honey is sweeter than its granular counterpart, so you will want to adjust your recipes accordingly. <h2>Gluten-free versus regular flour</h2> Sometimes you need to make substitutions to avoid allergens, such as gluten – the protein found in cereal grains such as wheat, rye, barley and others. Unfortunately, gluten is also the component that gives a nice, stretchy, squishy quality to bread. To build this characteristic in a gluten-free product, it’s necessary to have a mixture of ingredients that work together to mimic this texture. Common ingredients used are corn or rice flour, xanthan gum, which acts as a binder and moisture holder, and tapioca starch, which is a good water absorbent and can aid with binding the dough. <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/202036/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/paulomi-polly-burey-404695">Paulomi (Polly) Burey</a>, Associate Professor (Food Science), <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/run-out-of-butter-or-eggs-heres-the-science-behind-substitute-ingredients-202036">original article</a>.

Food & Wine

Retiree threatened with $200,000 fine over home egg business

A Queensland retiree has insisted that he will continue to sell eggs from the chooks in his backyard despite authorities threatening him with a fine up to $200,000. Murray Koina said that when he first received the email about his business he thought it was a scam and ignored it. It wasn't until they pushed for him to stop that he immediately realised things were getting serious. "They said it was a health issue, someone could get poisoned by an egg," Murray told Today show hosts Karl Stefanovic and Sarah Abo. "Well my mother grew eggs from when I was a baby and we've eaten them and given them away and sold them and I don't think anyone's died yet - and I'm 73." Murray added that he could get a licence to avoid the fine and continue his little business, but that costs $630 upfront and then around $450 every year to renew it, so it's just not worth it. "I sell around a dozen cartons a week at $4 a dozen so that wouldn't make sense," he said. "I can't say what I really feel about it, but I'm really, you know, p---ed off." Image: Today

Caring

“I’m being racist to eggs”: Wellness influencer slammed for innocent comment

An Australian influencer has been forced to address a "racist" comment she made about her son's lunch. Health and fitness influencer Sarah Stevenson, who is known by her millions of followers as Sarah's Day, was filming herself as she made lunch for her son. The 31-year-old stopped herself as she made her child a curried egg sandwich, saying he be dubbed “the smelly boy in the playground” if he took the meal to school. “Do you want to be ‘smelly curried egg boy’?” she asked him. While the seemingly innocent comment went unnoticed by many of her followers, one person sent her a message demanding an apology for her "borderline racist" comment. The entrepreneur and mum-of-two replied to the private message in a video response to her followers explaining that she meant the “egg smell” and didn't mean anything racist. “Didn’t everyone go to school with someone who brought eggs in their lunch and you’re like, ‘ew, you smell like rotten eggs’... not ‘you smell like curry!’,” she said in the video on her Instagram Stories. She said sarcastically, “I’m being racist to eggs.” Stevenson then doubled down on the follower’s outrage, following that with a cooking tutorial for “racist eggs”. The late night social media saga was re-shared by a popular account, where it was dubbed “egg gate” and plenty more people weighed in on the drama. “She should have apologised and taken it down instead she’s made it worse,” one commenter wrote. The general consensus from the public was that the original racism accusation “was a definite reach”, but she went too far with her explanation. “Honestly don’t think there was any malice in the original comment — she definitely scrambled (ha!), way too far in explaining herself afterwards though,” someone wrote. Image credits: Instagram

Food & Wine

How to buy the best eggs

Brown eggs vs. white eggs There are a lot of misconceptions about eggs, and chief among them is that there’s a difference in the health benefits of brown and white eggs. Unlike bread, brown and white eggs are equally nutritious. An eggshell’s hue is simply determined by the breed of hen laying it. Free-run vs. free-range eggs <div> Free run eggs are laid by hens housed in barns equipped with nests and perches. More space to scratch, peck and stretch their wings means less stress for the birds. In the case of free range eggs, the hens can roam inside barns as well as outdoors, weather permitting. Outside, they can sunbathe, dust bathe, and eat bugs, worms and grass. Are organic eggs the best eggs? When a carton of eggs is labelled as “organic,” it means the hens’ feed is free of herbicides, pesticides, fungicides and preservatives. A study by researchers at Pennsylvania State University found that organic eggs tend to have more vitamin A, D and E. What’s more, many pro chefs claim they taste richer. Certified organic farms adhere to specific standards and are inspected regularly, making their products the surest choice. What does it mean when eggs are Omega-3-enriched? The label “Omega-3-enriched” indicates the hens laying the eggs were fed high levels of polyunsaturated omega-3 fatty acids – essential dietary nutrients for human growth, development and general health. In most cases, flaxseed or fish oil has been added to the feed, occasionally lending the eggs a mild fishy flavour and aroma. The best eggs for baking From peewee to jumbo, eggs are graded by weight. Unless otherwise specified, choose large eggs (approximately 60 grams) when following recipes – especially when baking, where precision matters. Health matters Pregnant women, young children, the elderly and people with compromised immune systems should stay away from raw or partially cooked eggs to avoid the risk, however slight, of salmonella poisoning. Image credits: Getty Images This article originally appeared on <a href="https://www.readersdigest.com.au/food-home-garden/how-to-buy-the-best-eggs" target="_blank" rel="noopener">Reader's Digest</a>. </div>

Food & Wine

If the world were coming to an end, what would be the most ethical way to rebuild humanity ‘off planet’?

<a href="https://theconversation.com/profiles/evie-kendal-734653">Evie Kendal</a>, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a> Last week, scientists announced that for the first time on record, Antarctic ice has failed to “substantially recover” over winter, in a “once in 7.5-million-year event”. Climate change is the <a href="https://theconversation.com/antarctica-is-missing-a-chunk-of-sea-ice-bigger-than-greenland-whats-going-on-210665">most likely culprit</a>. Petra Heil, a sea ice physicist from the Australian Antarctic Division, <a href="https://www.abc.net.au/news/2023-07-24/antarctic-sea-ice-levels-nosedive-five-sigma-event/102635204">told the ABC</a> it could tip the world into a new state. “That would be quite concerning to the sustainability of human conditions on Earth, I suspect.” And in March, a senior United Nations disarmament official <a href="https://press.un.org/en/2023/sc15250.doc.htm">told the Security Council</a> the risk of nuclear weapons being used today is higher than at any time since the end of the Cold War. Both warnings speak to concerns about Earth’s security. Will our planet be able to support human life in the future? And if not, will humanity have another chance at survival in space? <h2>‘Billionauts’ and how to choose who goes</h2> Over the past few years, we’ve witnessed the rise of the “billionaut”. The ultra-wealthy are engaged in a <a href="https://theconversation.com/billionaire-space-race-the-ultimate-symbol-of-capitalisms-flawed-obsession-with-growth-164511">private space race</a> costing billions of dollars, while <a href="https://www.forbes.com/sites/oliverwilliams1/2021/12/21/billionaire-space-race-turns-into-a-publicity-disaster/?sh=79056f7e5e4d">regular citizens often condemn</a> the wasted resources and contribution to global carbon emissions. Space – described in the <a href="https://www.unoosa.org/oosa/en/ourwork/spacelaw/treaties/introouterspacetreaty.html">Outer Space Treaty</a> as being the “province of all mankind” – risks instead becoming the playground of the elite few, as they try to escape the consequences of environmental destruction. But if we have to select humans to send into space for a species survival mission, how do we choose who gets to go? In Montreal last month, the <a href="https://irg.space/irg-2023/">Interstellar Research Group</a> explored the question: how would you select a crew for the first interstellar mission? A panel led by <a href="https://www.erikanesvold.com/">Erika Nesvold</a>, a co-editor of the new book <a href="https://global.oup.com/academic/product/reclaiming-space-9780197604793?cc=au&lang=en&">Reclaiming Space</a>, discussed the perspectives of gender minorities, people with disabilities and First Nations groups regarding the ideal composition for an off-world crew. I was on the panel to discuss my contribution to the book, which explores how we can promote procreation in our new off-world society, without diminishing the reproductive liberty of survivors. <h2>The ultra-wealthy and reproductive slavery</h2> The first step in deciding how to allocate limited spaces on our “lifeboat” is identifying and rejecting options that are practically or ethically unacceptable. The first option I rejected was a user-pay system, whereby the wealthy can purchase a seat on the lifeboat. A 2022 Oxfam report showed the investments of just 125 billionaires collectively contribute 393 million tonnes of carbon dioxide equivalent per year: <a href="https://www.oxfam.org/en/press-releases/billionaire-emits-million-times-more-greenhouse-gases-average-person#:%7E:text=Recent%20data%20from%20Oxfam's%20research,%C2%B0C%20goal%20of%20the">a million times more</a> than the average for most global citizens. If the ultra-wealthy are the only ones to survive an environmental apocalypse, there’s a risk they would just create another one, on another planet. This would undermine the species survival project. The second option I rejected was allowing a reproductive slave class to develop, with some survivors compelled to populate the new community. This would disproportionately impact cis-gender women of reproductive capacity, demanding their gestational labour in exchange for a chance at survival. Neither a user-pay system nor reproductive slave labour would achieve the goal of “saving humanity” in any meaningful way. Many would argue preserving human values - including equality, reproductive liberty, and respect for diversity - is more important than saving human biology. If we lose what makes us unique as a species, that would be a kind of extinction anyway. But if we want humanity to survive, we still need to build our population in our new home. So what other options do we have? <h2>Reproduction and diversity</h2> How can we avoid discrimination on the basis of reproductive capacity – including age, sexuality, <a href="https://theconversation.com/infertility-through-the-ages-and-how-ivf-changed-the-way-we-think-about-it-87128">fertility status</a> or personal preference? We could avoid any questions about family planning when selecting our crew. This would align with <a href="https://www.seek.com.au/career-advice/article/illegal-interview-questions-what-employers-have-no-right-to-ask">equal opportunity policies</a> in other areas, like employment. But we would then have to hope enough candidates selected on other merits happen to be willing and able to procreate. Alternatively, we could reserve a certain number of places for those who agree to contribute to population growth. Fertility would then become an inherent job requirement. This might be similar to taking on a role as a <a href="https://theconversation.com/surrogacy-laws-why-a-global-approach-is-needed-to-stop-exploitation-of-women-98966">surrogate</a>, in which reproductive capacity is essential. But what if, after accepting such a position on the mission, someone changed their mind about wanting children? Would they be expected to provide some sort of compensation? Would they be vulnerable to retaliation? The more we focus on procreation, the less diversity we will preserve in the species as a whole – especially if we deliberately select against diverse sexualities, disabilities and older people. A lack of diversity would also threaten the long-term viability of the new society. For example, even if we exclude all physiologically or socially infertile people from the initial crew, these traits will reappear in future generations. The difference is: these children would be born into a less accepting community. Cooperation will be essential for the new human society – so promoting hostility would be counterproductive. So, what options are left? Using a random global sample to select travellers might alleviate concerns about equity and fairness. But the ability of a random sample to maximise our survival as a species would depend on how large the sample can be. A global sample would minimise bias. But there’s a risk it might yield a crew without doctors, engineers, farmers or other essential personnel. <h2>Random selection versus a points-based system</h2> The best balance between competing needs might be a stratified random sampling method, involving randomly selecting survivors from predetermined categories. Reproductive potential might be one category. Others might focus on other elements of practical usefulness or contribution to human diversity. Another option is a points-based system, whereby different skills and characteristics are ranked in terms of their desirability. In this system, an elderly person who speaks multiple languages may score higher than a physiologically fertile young person, due to their ability to substantially contribute to language preservation and education. This does not entirely eliminate the potential for discrimination, of course. Someone would need to decide which traits are most desirable and valuable to the new human society. However we determine our lifeboat candidates, it should be carefully considered. In our attempt to “save humanity”, we must avoid sacrificing the very things that make us human. <hr /> Evie Kendal is a contributor to <a href="https://global.oup.com/academic/product/reclaiming-space-9780197604793?cc=au&lang=en&">Reclaiming Space: Progressive and Multicultural Visions of Space Exploration</a> (Oxford University Press)<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/210647/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/evie-kendal-734653">Evie Kendal</a>, Senior lecturer of health promotion, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</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/if-the-world-were-coming-to-an-end-what-would-be-the-most-ethical-way-to-rebuild-humanity-off-planet-210647">original article</a>.

Travel Trouble

Human remains found in search for missing teenager

Tasmanian Police have discovered human remains in their search for missing 14-year-old Shyanne-Lee Tatnell. After a huge ground and air search, the remains were found on a bush track at Nabowla, in the north-east of Tasmania. While police have yet to confirm the remains are those of the missing teen, they have notified Shyanne-Lee's parents of the discovery. Shyanne-Lee went missing almost three months ago on April 30th, and was last seen on a main road in Launceston. Northern District Commander Kate Chambers said a crime scene had been declared where the remains were found. "It is with a heavy heart that I can confirm that remains were located late this afternoon during our extensive search. While these have not yet been forensically confirmed, they are believed to be human remains," Chambers said. "We have been in regular contact with Shyanne-Lee's family throughout the investigative process, and have notified them about this latest development." "Our thoughts continue to be with them and Shyanne-Lee's loved ones during this difficult time." Police went on to confirm that no arrests have been made, but declared that the investigation into Shyanne-Lee's disappearance now likely had a “criminal element” as they are “following a specific line of inquiry". Tasmania Police, with the assistance of NSW Police, the Australian Federal Police, SES and community volunteers, launched what’s believed to be Northern Tasmania’s largest police operation on Wednesday in the search for clues as to Shyanne-Lee’s whereabouts. Image credits: Facebook / Tasmania Police

Legal

10 reasons humans kill animals – and why we can’t avoid it

<a href="https://theconversation.com/profiles/benjamin-allen-100036">Benjamin Allen</a>, <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a> As long as humans have existed, they’ve killed animals. But the necessity of some types of animal killing are now questioned by many. So can humans ever stop killing animals entirely? And if not, what’s the best way forward? <a href="https://www.sciencedirect.com/science/article/pii/S0048969723039062">New research</a> I led investigates these questions. My colleagues and I identified the ten main reasons why humans kill animals. We found the need for some types of animal killing is questionable, but several forms are inescapable – a necessary part of humanity’s involvement in a single, functioning, finite global food web. But the debate doesn’t end there. Even if humans must kill animals in some cases, they can modify their behaviours to improve the welfare of animals while they are alive, and to reduce an animal’s suffering when it is killed. Doing so may improve the lives of animals to a greater extent than efforts to eliminate human killing entirely. <h2>Why humans kill animals</h2> Critics of animal-killing come from a variety of perspectives. Some oppose it on <a href="http://refhub.elsevier.com/S0048-9697(23)03906-2/rf0005">moral grounds</a>. Others claim animals should have <a href="https://conbio.onlinelibrary.wiley.com/doi/10.1111/cobi.13494">rights equal</a> to humans, and say animal killing is a criminal act. Many people view any animal killing as <a href="https://conbio.onlinelibrary.wiley.com/doi/10.1111/cobi.13126">cruel</a>, regardless of whether the animal suffers. But as valid and important as these views might be, they largely fail to address why humans kill animals – and why in many cases, it can’t be avoided. Our research sought to shed light on this. We focus our discussion on vertebrate animals which are almost universally recognised as “sentient” (or able to perceive and feel things). We identified ten main reasons humans kill animals: 1. Wild harvest or food acquisition: such as killing wild animals for meat 2. Human health and safety: such as reactively killing an animal when it attacks you 3. Agriculture and aquaculture: such as killing that occurs in the global meat industries, or killing required to produce crops 4. Urbanisation and industrialisation: such as clearing bushland to build homes 5. Wildlife control: such as programs that eradicate introduced animals to stop them killing native ones 6. Threatened species conservation: such as unintentionally killing animals when relocating them 7. Recreation, sport or entertainment: such as trophy hunting or bull fighting, and animal killing required to feed domestic pets 8. Mercy or compassion: such as euthanasing an animal hit by a car 9. Cultural and religious practice: such as animal sacrifice during the Islamic celebration of <a href="https://www.theguardian.com/world/2023/jul/01/sydney-muslims-take-eid-al-adha-livestock-sacrifice-into-their-own-hands">Eid al-Adha</a>, or those associated with the <a href="https://www.jstor.org/stable/1594756">Yoruba</a> religion of West Africa 10. Research, education and testing: such as the laboratory use of rodents or primates. <h2>Understanding human killing behaviour</h2> So how best should we understand the above types of animal killing? Our research considers them in ecological terms – as behaviours consistent with our predatory and competitive roles in the global food web. Such behaviours are intended to improve human prospects for acquiring food or to protect and enhance life. These are innate life objectives for any sentient animal. Maintenance of all life on Earth requires obtaining, using, disposing of and recycling chemical elements. Ecosystems can be thought of as a “battleground” for these elements. <a href="https://theconversation.com/peter-singers-fresh-take-on-animal-liberation-a-book-that-changed-the-world-but-not-enough-205830">Some people argue</a> that directly killing animals is unacceptable, or that adopting certain lifestyles or diets, such as veganism, can eliminate or greatly reduce animal killing. But in our view, achieving a no-killing lifestyle is a physical and ecological impossibility. For instance, most plant foods come from crops grown on land where animals have been <a href="https://www.mdpi.com/2076-2615/11/5/1225">killed or displaced</a>. And while an animal-free diet for humans might temporarily reduce the number of animals killed, this won’t last forever. As human populations continue to grow, more land will eventually be needed to meet their food requirements. At that point, humans will have to directly or indirectly kill animals again or risk dying themselves. Humans also need space to live, which <a href="https://www.sciencedirect.com/science/article/pii/S0048969723039062?ref=pdf_download&fr=RR-2&rr=7e2e8f44ae1aaae3#bbb1045">results in</a> animal killing when habitat is razed. Of course, in rare cases an individual human may live without killing animals directly. Perhaps they live in a cave in the forest, and get sustenance from wild berries and mushrooms. But that human still lives inside the food web, and is competing against other animals for finite resources. In these cases, other animals may suffer and die because the human’s use of berries and caves leaves less food and space for them. Even if that human could do no harm at all to any animal, it’s still impossible for societies at large to live in this way. Some forms of animal killing are certainly not essential for human existence. Good examples are recreational hunting, euthanasia or keeping pets (which requires killing animals to feed them). And we certainly do not condone direct human participation in all forms of animal killing. It’s also important to note that in many cases, current levels of animal killing are <a href="https://www.opsociety.org/stop-unsustainable-fishing/">unsustainable</a>. Human populations have increased to the point where animals must be killed on enormous scales to feed, house and protect ourselves. If this continues, animal <a href="https://www.sciencedirect.com/science/article/pii/S0048969723039062?ref=pdf_download&fr=RR-2&rr=7e2e8f44ae1aaae3#bbb0905">populations</a> will <a href="https://www.sciencedirect.com/science/article/pii/S0048969723039062?ref=pdf_download&fr=RR-2&rr=7e2e8f44ae1aaae3#bbb0910">crash</a> – and with them, human populations. Nevertheless, we maintain that the overall necessity of animal killing is an unavoidable reality for humanity as a whole. A variety of direct and indirect forms of animal killing will undoubtedly remain an ongoing human endeavour. <h2>Taking responsibility</h2> So what are the implications of all this? We hope our research leads to a constructive dialogue, which starts with accepting that human existence on Earth is dependent on animal killing. It should then focus on the nuances of animal welfare and sustainability. Humans are the only known animals with an ethical or moral conscience. That means we have <a href="https://www.sciencedirect.com/science/article/pii/S0048969723039062?ref=pdf_download&fr=RR-2&rr=7e2e8f44ae1aaae3#bbb0650">a responsibility</a> to assume a stewardship role over all other animals, to resolve negative interactions between them as best as possible, and to ensure good welfare for as many animals as we can. Directing our attention in this way is likely to improve the lives of animals to a greater extent than trying to prevent humans from killing animals altogether – efforts my colleagues and I believe will ultimately be in vain.<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/209218/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/benjamin-allen-100036">Benjamin Allen</a>, Wildlife ecologist, <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</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/10-reasons-humans-kill-animals-and-why-we-cant-avoid-it-209218">original article</a>.

Family & Pets

Eggs are so expensive right now. What else can I use?

<a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a> The price of eggs <a href="https://www.abc.net.au/news/2023-06-14/egg-shortage-high-prices-blamed-on-shift-from-cage-to-free-range/102474282">is rising</a>. So many of us may be looking for cheaper alternatives. First, the bad news. Nothing can replace a boiled, poached or fried egg. Now, the good news. Lots of other ingredients can make foods puff and rise, give your meal a rich taste, or hold together ingredients. So try using some of these egg substitutes and save the real eggs for your breakfast. <h2>Why are eggs so popular?</h2> Eggs are incredibly <a href="https://www.foodstandards.gov.au/science/monitoringnutrients/afcd/pages/default.aspx">nutritious</a>. They’re a <a href="https://www.mdpi.com/2072-6643/11/3/684">rich source</a> of protein, vitamins A and D, pigments called carotenoids, and minerals. Eggs are also versatile. We use them to make a range of savoury and sweet foods, sauces and drinks, not to mention breakfast. Their popularity and versatility lies in the unique characteristics of the two main parts of the egg – the white and yolk. Each contribute <a href="https://www.amazon.com.au/Food-Cooking-Harold-McGee/dp/0684800012">different properties</a> in cooking. <a href="https://www.mdpi.com/2072-6643/11/3/684">Egg yolk</a> is about 55% water, 27% fats, 16% protein (with small amounts of carbohydrate). <a href="https://www.mdpi.com/2072-6643/11/3/684">Egg white</a> is about 10% protein and 90% water, with only traces of fat and carbohydrates. Different types of protein in egg white contribute to them foaming when whisked. <h2>Eggs are versatile</h2> Eggs have a <a href="https://www.sciencedirect.com/science/article/pii/S0268005X2200131X?casa_token=1yXlEb1uvwQAAAAA:s3h5KCozwn-hjIn6kLOEoW45An255V6Z0G8TcJAQgTejfLEwV7nKqkS6VPWXiNkNxR4m5Mr2lHc">different role</a> in different types of cooking. 1. Eggs are a raising agent Beaten or whisked eggs act as a raising agent by creating pockets of air in foods, which expand with cooking, making the foods puff and rise. This gives baked products like cakes, biscuits and muffins volume and an airy feel. Using just the egg white leads to a remarkably light and delicate foam, as we see in meringues. In mousse and souffles the whites and the yolk are beaten separately, then mixed together. This leads to a light, airy and smooth texture. 2. Eggs hold together other ingredients Eggs combine ingredients and hold them together during cooking. This gives foods – such as vegetable or meat patties – their structure. 3. Eggs bind other liquids The liquid from eggs binds other liquids from other ingredients in the recipe into a soft, moist and tender mass. We see this in scrambled eggs, omelettes and egg custard. 4. Eggs act as emulsifiers The egg yolk contains different proteins (livetin, phosvitin) and lipoproteins (lecithin). These act as emulsifiers, allowing fat and water to mix together in foods such as mayonnaise and hollandaise sauce. 5. Eggs boost flavour The fat in egg yolks helps carry and release the flavour of some fat-soluble components of food. These foods <a href="https://www.sciencedirect.com/science/article/pii/S0924224401000796">may taste differently</a> without the eggs. Eggs also contribute to foods feeling soft in the mouth. As eggs have different roles in cooking, you may need different egg substitutes depending on the outcome you want. Here are some cheaper (and vegan) options. <h2>Aquafaba</h2> Aquafaba is the liquid drained from cans of bean – typically from chickpeas as it has the most neutral flavour. This is the all-round winner, especially as most of us probably throw it away without realising what a gem it is. Aquafaba is <a href="https://www.sciencedirect.com/science/article/pii/S0924224421001424?casa_token=P45Z4G2SFdsAAAAA:DRy8adcAU_QHl96LONyWOEhUXvrExVZsJ18xKvc8OiPYeVKHSOkGOKefiixXFPY9UhdscEaHF70">versatile</a>. You can whip it up like egg whites to form a foam that can be used to make meringue (even pavlova), gelato, in baked goods, and for binding ingredients in patties. It also contains emulsifiers and can be used to make mayonnaise. You’ll need different quantities of aquafaba depending on the recipe. Generally, though, you use about two to three tablespoons of aquafaba to replace the volume of fluid from an egg. On the downside, aquafaba can taste a bit beany. So it is best to use it with stronger flavours to overcome this. Nutritionally, <a href="https://www.sciencedirect.com/science/article/abs/pii/S0924224421001424?via%3Dihub">aquafaba</a> has small amounts of carbohydrate (about 2.6g/100 millilitre), and negligible levels of protein (about 1.3g/100 millilitre). You can also freeze aquafaba. <h2>Vinegar and baking soda</h2> Mixing a teaspoon of baking soda with a tablespoon of vinegar can replace an egg in most baked goods. This produces carbon dioxide, which is trapped into air pockets, and makes foods rise. This is a very cheap option, however its success may be limited by how heavy the rest of the ingredients are. This combination also has very little nutritional value. <h2>Commercial egg replacements</h2> These are available at most supermarkets, are very cheap compared with eggs, have a long shelf life, and are easy to use, with instructions on the packaging. Typically, they contain different starches from potato, tapioca and pea protein (which act as leavening agents and form foams), along with raising agents. They are recommended for use in baked goods. However they have very little nutritional value compared to an egg. <h2>Flaxseed meal and chia seeds</h2> Use either a tablespoon of flaxseed meal, or chia seeds, added to about three tablespoons of water. Allow the mixture to sit for a few minutes to form a gel. The gels can be used in baked goods, however this option isn’t as cheap as the others, and has a slight nutty taste. Both these seeds provide nutritional value. They are both rich in the plant-based omega-3 fatty acid called alpha-linolenic acid. We <a href="https://academic.oup.com/ajcn/article/59/6/1304/4715808">can convert</a> this fatty acid into healthy omega-3 fatty acids, but at a slow rate. These seeds also provide fibre, polyphenols and antioxidants. <h2>Tofu</h2> Tofu, which is made from soybeans, is widely available and fairly cheap. It has the most “eggy” appearance and so makes it ideal as a substitute for scrambled eggs and in quiche. However, you will need to use silken tofu and puree it. Tofu is highly nutritious and provides protein, fat, calcium, polyphenols and anti-oxidants. You could also use soy flour. Add one tablespoon to three tablespoons of water, then use immediately in baking and for binding ingredients together. However, soy flour does not contain calcium, which tofu does. <h2>Mashed fruit</h2> Mashed bananas or applesauce are also used as egg substitutes. These mainly act to bind and hold moisture in the food and help carry the flavours. You also get the nutritional value of the fruit. Due to the natural sugar that in fruit, this will sweeten your baked goods so you will need to drop the sugar by about a tablespoon (or more) for each piece of fruit you add.<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/207837/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</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/eggs-are-so-expensive-right-now-what-else-can-i-use-207837">original article</a>.

Food & Wine

"Possibly carcinogenic to humans": WHO's dire warning over common ingredient

The World Health Organisation (WHO) has called for one of the world’s most popular artificial sweeteners to be declared a possible carcinogen. The push will be led by the WHO’s research team for the International Agency for Research on Cancer (IARC), pitting it against the food industry and regulators. The sweetener, known as Aspartame, is used in products from Coca-Cola diet drinks, such as Diet Coke and Coke Zero, to Mars’ Extra chewing gum and some Snapple drinks. Later this month, the IARC will list Aspartame for the first time as “possibly carcinogenic to humans” The ruling from the IARC has assessed whether the sweetener is hazardous to humans or not, although it does not stipulate how much of the product a person can safely consume. This advice for individual consumers comes from a different organisation, known as JECFA (the Joint WHO and Food and Agriculture Organisation’s Expert Committee on Food Additives), who make consumption guidelines alongside national regulators. Despite the claims from the WHO, since as early as 1981 JECFA has said aspartame is safe to consume within accepted daily limits. An adult weighing 60kg would have to drink between 12 and 36 cans of diet soft drink, depending on the amount of aspartame in the beverage, every day to be at risk. Its view has been widely shared by national regulators, including in the United States and Europe. These conflicting reports have angered some regulators and consumers alike, with Japan’s Ministry of Health, Labour and Welfare official Nozomi Tomita writing to the WHO, “kindly asking both bodies to coordinate their efforts in reviewing aspartame to avoid any confusion or concerns among the public.” Image credits: Getty Images

Body

Human remains found in search for missing actor

Californian hikers have discovered human remains in the wilderness area where actor Julian Sands disappeared more than five months ago, according to authorities. Officials have not yet identified the victim. The remains were transported to the coroner’s office for confirmation, which is expected to be completed next week, The New York Post reported. Sands was reported missing on January 13 after he failed to return from a hiking trip in Mount Baldy, located about 72 kilometres east of Los Angeles. The search – consisting of 80 volunteers and officials – resumed on June 12 after a temporary suspension. Police have conducted eight ground and air searches since the actor's disappearance on the mountain. “Despite the recent warmer weather, portions of the mountain remain inaccessible due to extreme alpine conditions. Multiple areas include steep terrain and ravines, which still have 10-plus feet [about 16 metres] of ice and snow,” San Bernardino County Sheriff’s Office said. Sands’ family spoke publicly for the first time since he vanished, releasing a statement on June 23 to express their gratitude for the ongoing search and rescue efforts. “We are deeply grateful to the search teams and co-ordinators who have worked tirelessly to find Julian,” the family said. “We continue to hold Julian in our hearts, with bright memories of him as a wonderful father, husband, explorer, lover of the natural world and the arts, and as an original and collaborative performer.” Sands is known for starring in films such as Arachnophobia, A Room with a View, Warlock and Leaving Las Vegas. Mt. Baldy is renowned for being one of the most dangerous peaks to climb in California. According to the Los Angeles Times, six people have died with crews conducting over 100 searches as daredevils and avid hikers alike are drawn to the daunting challenge of the more-than-16,000 metre climb. In January, officials found hiker Jin Chung, 75, who had become lost on Mount Baldy and was hospitalised with a leg injury and other weather-related injuries. Before Chung’s brief disappearance, a mother of four fell more than 500 to 700 feet to her death. Crystal Paula Gonzalez, renowned as a “hiking queen”, slipped on the steep icy hillside and later died from her injuries, officials reported. Image credit: Facebook / Getty

News

“Yolkidding me”: Perfectly round egg goes viral online

In what is perhaps one of the most eggs-traordinary discoveries in Australian grocery history, a perfectly round egg has been found laying in a Victorian supermarket. 3AW Football host Jacqui Felgate shared the remarkable find to her Instagram followers, revealing she had been sent footage of the egg that was taken at a Woolworths in inner-city Melbourne. "From a follower: This is so random, but I thought I would share this eggcellent find," the post read. "In our egg carton we found a round egg. "After a quick google realised it was one in a billion, literally one in a billion eggs are round and the last one that was found sold for over $1400!” <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/reel/CtgX__fhbdH/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"> </div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/reel/CtgX__fhbdH/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by JACQUELINE FELGATE (@jacquifelgate)</a> </div> </blockquote> Naturally, Instagram users flocked to the post, with a lot questioning how an egg could ever sell for four figures. "Yolkidding me," one wrote. "Folks buying eggs for $1400? That’s eggtortion. 😩," another said. However, many of the comments sympathised with the chicken who created the perfectly round — and relatively large — incredible egg. “All I could think was that poor chicken 🐔 😬,” one said. “The poor chicken that squeezed that one out 😮,” another added. One even questioned the sphere’s authenticity, commenting, “Is it really an egg 🥚??” Considering perfectly round eggs have earned finders big bucks in the past, it was no surprise that someone told Felgate her find was a thing of fortune. “It’s your lucky day get a ticket to the 60 mill tonight.” they said. Only time will tell if Felgate’s fortunate find will bring her prosperity or wind up scrambled, fried or poached. Image credit: Instagram

Food & Wine

Three Aussie regions set to be unliveable

Three major economic centres are set to become uninhabitable by the end of the century as global temperatures are on track to warm by 2.7C. It is predicted that Broome, Darwin and Port Hedland in WA are to be pushed outside the “human climate niche”, referring to the temperature and humidity conditions in which humans can survive. The destinations are just three of the many northwestern sections of Australia facing “niche displacement” in the next 70 years. New research by The University of Exeter, published in the science journal Nature Sustainability in May 2023, calculates the human cost of climate inaction based on current insufficient policies and government inaction. According to the report, two million people will be living with unprecedented mean average temperatures (MAT) above 29C. MAT >29C is the point at which wellbeing scientifically declines, labour productivity and cognitive ability shrinks, negative pregnancy outcomes are emancipated and mortality rates soar. The report calculates that twenty per cent of Australia, around 374,977 Aussies, will be negatively impacted by the 2.7C temperature increase. Those Australians would join a third of the world’s population, including Africa, South America, and South-East Asia. A 3C warmer temperature in Darwin would mean that for 265 days of the year, temperatures would reach above 35C. At 40C, humidity soars and temperatures become lethal, the Australian Academy of Science reports. The University of Exeter report also explained the effects of a “wet-bulb temperature” where temperature and humidity are combined. In temperatures above 28C (WBT) body struggles to cool itself by sweating, and fails to do so in temperatures above 35C (WBT), which can be fatal. By limiting global warming to 1.5C, which is the goal of the Paris Agreement, 80 per cent of those at risk of rising temperatures would remain in their climate niche. However, scientists warn that a 1.5C will still cause severe and irreversible effects on people, wildlife and ecosystems. Global warming currently sits at 1.2C, but new research from The World Meteorological Organisation suggests there is a 66 per cent chance at least one year in the next five will breach the 1.5C threshold. “Despite increased pledges and targets to tackle climate change, current policies still leave the world on course for about 2.7C end-of-century global warming,” The University of Exeter report said. “These results highlight the need for more decisive policy action to limit the human costs and inequities of climate change.” The report also found the impacts of rising temperatures will not be felt equally, as estimates of the human cost of climate change “tend to be expressed in monetary terms”. “(Estimates) tends to recognise impacts on the rich more than those on the poor (because the rich have more money to lose) and tend to value those living now over those living in the future (because future damages are subject to economic discounting),” the report said. “From an equity standpoint, this is unethical — when life or health are at stake, all people should be considered equal, whether rich or poor, alive or yet to be born.” Image credit: Shutterstock

Domestic Travel

Aussies want their parents to spend their nest egg

New research has found that most Australians would rather see their parents and grandparents spend their retirement savings than receive an inheritance. In the last 20 years, inheritances in Australia have totaled almost $1.4 trillion, averaging out to about $67 billion a year. The average inheritance is approximately $125,000 and goes to a recipient of about 50 years of age. The new report from CompliSpace has suggested a shift in attitudes for how Aussies think about inheritances, while also helping to bridge the aged care funding shortfall, which is set to increase. It is estimated that the Australian government spends approximately $24 billion each year on aged care, which is less than half of the global average. Melbourne woman Louise Lucas shared her attitudes on her parents spending their nest egg, telling <a href="https://www.9news.com.au/national/inheritance-values-changing-parents-urged-to-spend-not-leave-to-kids/3764f9cd-5287-4520-948a-e6de08ce2d1d">9news.com.au</a> she was “heartily all for” her parents leaving her nothing in their will, as long as they had a comfortable retirement. "I'm a mortgage broker and I've met a lot of retired people who are just hanging on and not living very well," she said. Louise went on to say that while it is better for older people to spend their money during their retirement years to live comfortably and stay active, it would also give the economy a boost. "Money's for experiences, you'd like to think, not things," she said. "If you've got more than $100,000 in the bank when you die, you've wasted your time and money." Image credits: Getty Images

Retirement Income

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

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

Food & Wine

Will AI ever reach human-level intelligence? We asked 5 experts

Artificial intelligence has changed form in recent years. What started in the public eye as a burgeoning field with promising (yet largely benign) applications, has snowballed into a <a href="https://www.grandviewresearch.com/industry-analysis/artificial-intelligence-ai-market">more than US$100 billion</a> industry where the heavy hitters – Microsoft, Google and OpenAI, to name a few – seem <a href="https://theconversation.com/bard-bing-and-baidu-how-big-techs-ai-race-will-transform-search-and-all-of-computing-199501">intent on out-competing</a> one another. The result has been increasingly sophisticated large language models, often <a href="https://theconversation.com/everyones-having-a-field-day-with-chatgpt-but-nobody-knows-how-it-actually-works-196378">released in haste</a> and without adequate testing and oversight. These models can do much of what a human can, and in many cases do it better. They can beat us at <a href="https://theconversation.com/an-ai-named-cicero-can-beat-humans-in-diplomacy-a-complex-alliance-building-game-heres-why-thats-a-big-deal-195208">advanced strategy games</a>, generate <a href="https://theconversation.com/ai-art-is-everywhere-right-now-even-experts-dont-know-what-it-will-mean-189800">incredible art</a>, <a href="https://theconversation.com/breast-cancer-diagnosis-by-ai-now-as-good-as-human-experts-115487">diagnose cancers</a> and compose music. There’s no doubt AI systems appear to be “intelligent” to some extent. But could they ever be as intelligent as humans? There’s a term for this: artificial general intelligence (AGI). Although it’s a broad concept, for simplicity you can think of AGI as the point at which AI acquires human-like generalised cognitive capabilities. In other words, it’s the point where AI can tackle any intellectual task a human can. AGI isn’t here yet; current AI models are held back by a lack of certain human traits such as true creativity and emotional awareness. We asked five experts if they think AI will ever reach AGI, and five out of five said yes. But there are subtle differences in how they approach the question. From their responses, more questions emerge. When might we achieve AGI? Will it go on to surpass humans? And what constitutes “intelligence”, anyway? Here are their detailed responses. Paul Formosa: AI and Philosophy of Technology AI has already achieved and surpassed human intelligence in many tasks. It can beat us at strategy games such as Go, chess, StarCraft and Diplomacy, outperform us on many <a href="https://www.nature.com/articles/s41467-022-34591-0" target="_blank" rel="noopener">language performance</a>benchmarks, and write <a href="https://www.theatlantic.com/technology/archive/2022/12/chatgpt-ai-writing-college-student-essays/672371/" target="_blank" rel="noopener">passable undergraduate</a> university essays. Of course, it can also make things up, or “hallucinate”, and get things wrong – but so can humans (although not in the same ways). Given a long enough timescale, it seems likely AI will achieve AGI, or “human-level intelligence”. That is, it will have achieved proficiency across enough of the interconnected domains of intelligence humans possess. Still, some may worry that – despite AI achievements so far – AI will not really be “intelligent” because it doesn’t (or can’t) understand what it’s doing, since it isn’t conscious. However, the rise of AI suggests we can have intelligence without consciousness, because intelligence can be understood in functional terms. An intelligent entity can do intelligent things such as learn, reason, write essays, or use tools. The AIs we create may never have consciousness, but they are increasingly able to do intelligent things. In some cases, they already do them at a level beyond us, which is a trend that will likely continue. Christina Maher: Computational Neuroscience and Biomedical Engineering AI will achieve human-level intelligence, but perhaps not anytime soon. Human-level intelligence allows us to reason, solve problems and make decisions. It requires many cognitive abilities including adaptability, social intelligence and learning from experience. AI already ticks many of these boxes. What’s left is for AI models to learn inherent human traits such as critical reasoning, and understanding what emotion is and which events might prompt it. As humans, we learn and experience these traits from the moment we’re born. Our first experience of “happiness” is too early for us to even remember. We also learn critical reasoning and emotional regulation throughout childhood, and develop a sense of our “emotions” as we interact with and experience the world around us. Importantly, it can take many years for the human brain to develop such intelligence. AI hasn’t acquired these capabilities yet. But if humans can learn these traits, AI probably can too – and maybe at an even faster rate. We are still discovering how AI models should be built, trained, and interacted with in order to develop such traits in them. Really, the big question is not if AI will achieve human-level intelligence, but when – and how. Seyedali Mirjalili: AI and Swarm Intelligence I believe AI will surpass human intelligence. Why? The past offers insights we can't ignore. A lot of people believed tasks such as playing computer games, image recognition and content creation (among others) could only be done by humans – but technological advancement proved otherwise. Today the rapid advancement and adoption of AI algorithms, in conjunction with an abundance of data and computational resources, has led to a level of intelligence and automation previously unimaginable. If we follow the same trajectory, having more generalised AI is no longer a possibility, but a certainty of the future. It is just a matter of time. AI has advanced significantly, but not yet in tasks requiring intuition, empathy and creativity, for example. But breakthroughs in algorithms will allow this. Moreover, once AI systems achieve such human-like cognitive abilities, there will be a snowball effect and AI systems will be able to improve themselves with minimal to no human involvement. This kind of “automation of intelligence” will profoundly change the world. Artificial general intelligence remains a significant challenge, and there are ethical and societal implications that must be addressed very carefully as we continue to advance towards it. Dana Rezazadegan: AI and Data Science Yes, AI is going to get as smart as humans in many ways – but exactly how smart it gets will be decided largely by advancements in <a href="https://thequantuminsider.com/2020/01/23/four-ways-quantum-computing-will-change-artificial-intelligence-forever/" target="_blank" rel="noopener">quantum computing</a>. Human intelligence isn’t as simple as knowing facts. It has several aspects such as creativity, emotional intelligence and intuition, which current AI models can mimic, but can’t match. That said, AI has advanced massively and this trend will continue. Current models are limited by relatively small and biased training datasets, as well as limited computational power. The emergence of quantum computing will transform AI’s capabilities. With quantum-enhanced AI, we’ll be able to feed AI models multiple massive datasets that are comparable to humans’ natural multi-modal data collection achieved through interacting with the world. These models will be able to maintain fast and accurate analyses. Having an advanced version of continual learning should lead to the development of highly sophisticated AI systems which, after a certain point, will be able to improve themselves without human input. As such, AI algorithms running on stable quantum computers have a high chance of reaching something similar to generalised human intelligence – even if they don’t necessarily match every aspect of human intelligence as we know it. Marcel Scharth: Machine Learning and AI Alignment I think it’s likely AGI will one day become a reality, although the timeline remains highly uncertain. If AGI is developed, then surpassing human-level intelligence seems inevitable. Humans themselves are proof that highly flexible and adaptable intelligence is allowed by the laws of physics. There’s no <a href="https://en.wikipedia.org/wiki/Church%E2%80%93Turing_thesis" target="_blank" rel="noopener">fundamental reason</a> we should believe that machines are, in principle, incapable of performing the computations necessary to achieve human-like problem solving abilities. Furthermore, AI has <a href="https://philarchive.org/rec/SOTAOA" target="_blank" rel="noopener">distinct advantages</a> over humans, such as better speed and memory capacity, fewer physical constraints, and the potential for more rationality and recursive self-improvement. As computational power grows, AI systems will eventually surpass the human brain’s computational capacity. Our primary challenge then is to gain a better understanding of intelligence itself, and knowledge on how to build AGI. Present-day AI systems have many limitations and are nowhere near being able to master the different domains that would characterise AGI. The path to AGI will likely require unpredictable breakthroughs and innovations. The median predicted date for AGI on <a href="https://www.metaculus.com/questions/5121/date-of-artificial-general-intelligence/" target="_blank" rel="noopener">Metaculus</a>, a well-regarded forecasting platform, is 2032. To me, this seems too optimistic. A 2022 <a href="https://aiimpacts.org/2022-expert-survey-on-progress-in-ai/" target="_blank" rel="noopener">expert survey</a> estimated a 50% chance of us achieving human-level AI by 2059. I find this plausible. Image credits: Shutterstock This article originally appeared on <a href="https://theconversation.com/will-ai-ever-reach-human-level-intelligence-we-asked-5-experts-202515" target="_blank" rel="noopener">The Conversation</a>.

Technology

Creative ways to use leftover eggshells

Eggshells are surprisingly versatile, so you may want to keep them around. There are various ways you can use the shells around your home and garden! <h3 dir="ltr" role="presentation">1. Fertilise plants</h3> There are plenty of natural sources you can use, like compost and manure, but you can also use eggshells! Crushed eggshells are a great source of calcium, which is needed for healthy plant growth. Rinse out the eggshells, let them dry, then crush them into small pieces and sprinkle them in the garden soil. They will break down over time, providing an excellent source of calcium for your plants. <h3 dir="ltr">2. Feed the birds</h3> Just like plants, and us, birds rely on calcium for strength, and if you’re a bird fan, then this is a sure way to keep them coming back. They’re a great addition to a bird’s diet, especially during nesting season. Rinse out the eggshells and let them dry, then crush them into small pieces and sprinkle them around the garden for birds to find. <h3 dir="ltr">3. Make a scouring powder</h3> You can use eggshells to make your own scouring powder to clean pots and pans. Rinse out the shells and let them dry, then crush or grind them. Mix the crushed eggshells with baking soda to create a natural powder strong enough to remove tough stains and grime. Don’t egg-nor the power of eggshells! Image credit: Shutterstock

Home & Garden

Easter eggs: their evolution from chicken to chocolate

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

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