The February 1 Edition
I remember the day my husband and I walked into the Ferry Building in San Francisco and he saw a shop that billed itself as selling Tasty Salted Pig Parts. It was like the place had been calling him, an ardent lover of, well, ham, bacon, prosciutto, salami … all the tasty, salty, pig parts. Such a fan, in fact, that he loves quoting a scene from The Simpsons, in which Homer laughs dismissively when his daughter tells him that bacon, ham and pork chops all come from the same animal. “Yeah, right, Lisa,” Homer says, incredulously. “A wonderful, magical animal.” That’s the nub of the problem Lucie Morris-Marr identifies in today’s cover story: processed meats are so damn delicious. That fact alone helps explain why so many of us turn a blind eye to the multiple health warnings around eating too much of them. Morris-Marr didn’t think that she’d overconsumed bacon et al. Yet after being diagnosed with stage-four bowel cancer, she re-examined both her consumption levels and the medical literature on its implications. Suffice to say, I’ll be getting my husband to read her findings. – Editor, Katrina Strickland
Like many busy mums, I loved bacon and ham. Were they linked to my stage-four cancer?
Processed meats are baked into Australia’s culinary culture. They’re also linked to sky-high rates of cancer. Why do we still eat them so voraciously?
- by Lucie Morris-Marr
‘Never been about headliners’: Behind Laneway’s trend-defying success
During a perilous time for music events, the festival’s celebrating its 20th anniversary. What’s its secret?
- by Jonathan Seidler
Two of Us
For subscribers
This couple set off to travel the world. Ten years and three rescue dogs later...
Their motorbike trip was only supposed to last two years.
- by Jane Albert
Dicey Topics
For subscribers
‘I did die’: Rachel Griffiths on one of her kids’ births
The Oscar-nominated actor discusses whether she’d run for office, turning down “insane-paying” jobs – and why her husband went grey after one of their children was born.
- by Benjamin Law
Looking for back-to-work fashion pieces? Consider ‘statement trousers’
It may take some courage to carry these off, but the fashion world – and actor Demi Moore – has given barrel-legged pants a big promotion.
- by Damien Woolnough
If you’re served a Coke at a cafe, should you get the 10¢ bottle refund?
Consider this your chance to celebrate this recycling golden age, writes our Modern Guru.
- by Danny Katz
Twister
As Jeff approached her by the canapés, Ellie readied herself. Jeff was nice enough, but he was always trying to touch her – and often did – on her shoulders, elbows, the small of her back. Not wanting to hurt his feelings, she never said anything. Instead, on seeing his hand coming, she’d learned to shift and sway like wheat in the wind. She’d drop a shoulder here, twist her hips there, contort herself into shapes like a pretzel or walking Egyptian. Such evasive manoeuvres proved beneficial. Not only did Jeff struggle to lay a hand on her, she became very good at Twister. – Words by Paul Connolly. Illustration by Jim Pavlidis.
Fresh air, night sky, stars on screen: Cinema’s out-there date nights
Plus: get ready for the weekend with these fresh diversions.
- by Sharon Bradley, Katrina Strickland, Frances Mocnik, Barry Divola and David Swan
Palm sugar sago pudding
This beloved Malaysian dessert is an irresistible combination of chewy sago pearls, creamy coconut milk and rich syrup.
- by Helen Goh
Review
Bistro Penny
Why this charming bistro is Newcastle’s new hatted dining destination
The handsome, historic site on Bolton Street finally wins back a chefs’ hat with the arrival Bistro Penny.
- by Callan Boys
Review
Donnini’s
Looking for that authentic Lygon Street dining experience? This legendary restaurant is it, and amore
From arancini to tiramisu, the family-run Donnini’s has been serving gold standards of Italian classics since 1979.
- by Dani Valent
Low-alcohol red wines taste ‘thin’, but does alcohol content determine depth of flavour?
In conventional reds there’s little or no correlation between alcohol content and complexity. Other factors determine it instead, reveals Huon Hooke.
- by Huon Hooke
Original URL: https://www.theage.com.au/national/the-february-1-edition-20241111-p5kpma.html