Diggings 8 June 2020

Jane Goodall: humanity is finished if it fails to adapt after Covid-19

She blamed the emergence of Covid-19 on the over-exploitation of the natural world, which has seen forests cut down, species made extinct and natural habitats destroyed. The coronavirus is thought to have made the jump from animals to humans late last year, possibly originating in a meat market in Wuhan, China. Intensive farming was also creating a reservoir of animal diseases that would spill over and hurt human society, said Goodall


The new dinner party etiquette rules after lockdown

“A greeting with hand hygiene sanitiser could be the new norm including spacing out of your guests at the dining table or outside. No more gathering around the kitchen bench to chat while the hosts cook.”


4 ways our streets can rescue restaurants, bars and cafes after coronavirus

As Australia re-opens, the bars, cafes and restaurants that give life to our streets face a tough ask: stay open and stay afloat with just a fraction of the customers. Here are four proven ways to quickly reconfigure street space. We might even find them nice enough to keep. Have your say in the poll at the end of this article.


Luke Mangan talks with Mark Best

As part of The inspired series for @appetiteforexcellence I talked to old mate @lukewmangan on the state of things, our mutual start in 1999, the changes since and the changes we need to make.


Raid the pantry: why now is the perfect time to reassess your store cupboard

Australia already has a food waste problem, with 5m tonnes of food going to landfill each year. This includes simple things, such as frozen food that has spoilt, or packed food that has past its use-by date. Any meat that was bought and frozen in March should be used soon. Even if you just grabbed a few packs of pasta or frozen peas, being proactive with your food stocks is the best way to avoid waste.


Domino’s boss Don Meij predicts home delivery surge in retail’s next big shift

Looking forward, a push towards digital isn’t the only major change Meij is gunning for across his business and the broader retail sector. He’s hoping the mooted changes to industrial relations laws floated by the government in recent weeks might see shift limits for casual workers eased. Casual shifts under the general retail award must be no less than three hours, but the chief executive would like to see the limit dropped to two hours or even as low as 90 minutes, saying increased flexibility would take some of the pressure of his franchisees during peak periods where dinner rushes may only last an hour and a half.


As Meatpacking Plants Look to Reopen, Some Families are Wary

J.’s family was worried about his return to work. For 24 years, he had primarily the same job at the plant — deboning the meat — but the pandemic reduced staffing, he says, forcing his department to shut down. When he returns, he has been told, he will be reassigned to a different responsibility, one he has no experience in. Even without fear of Covid-19, a new job on the line has its own safety risks. J. fears that his pre-existing conditions — high blood pressure and sleep apnea — could make a Covid-19 infection even more dire.

Australian government’s 2011 cattle live export ban was invalid, court rules

In a judgment handed down on Tuesday, federal court justice Steven Rares said the order Ludwig made on 7 June 2011 was invalid because it failed to include any exemptions for exporters who had already established a closed loop system. “Such a total prohibition was capricious and unreasonable and made the ban order invalid,” he said. 


Bush tucker fruit-infused alcoholic spirits made in coastal New South Wales get international recognition

Wollongong distiller Dean Martelozzo likes to drink his Illawarra plum-infused spirit straight because he is still trying to work out the complex flavour. Deep blue in appearance with dark red flesh and an external seed on top, it has become the unlikely local hero of the Headlands Distilling Company.


Mad Honey

One of the earliest accounts of mad honey, which comes from Xenophon of Athens, a student of Socrates, describes a company of Greek soldiers in 401 B.C. passing through Turkey. After eating honey stolen from beehives along the route, they vomited, had diarrhea, became disoriented and could no longer stand. But, as recounted by Vaughn Bryant, a honey expert and anthropology professor, they were fine the next day.


A nice warm bowl of porridge: 3 ways plus a potted history

As winter begins, porridge makes an excellent choice for breakfast. For many, porridge is redolent with memories of childhood. It is warm, filling, high in fibre and associated with lowering blood cholesterol. It’s very reliability may also be comforting in unsettling times; as actor Stephen Fry once tweeted: “Nothing in this world is at it seems. Except, possibly, porridge”.


Plates, cups and takeaway containers shape what (and how) we eat

These are just some examples of the vital, but largely unconscious, relationship between the design of our tableware – including size, shape, weight and colour – and how we eat. In design, this relationship is referred to as an object’s “affordances”. Affordances guide interactions between objects and people.


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