The June 11 Edition
Sufferer – or snowflake? What’s up with all the bullying claims; why Adam Bandt has a picture of a coal-fired power station on his office wall; what it’s like to be a surrogate mum in a war zone.
‘I’m trying to keep my @*#% together’: Being a surrogate mum in Ukraine
Commercial surrogacy was a booming industry for Ukraine. Then Russia invaded.
- by Susan Dominus
Graphic content
Cyber bullying
Sufferer – or snowflake? What’s up with all the bullying claims
Bullying is a loaded term that’s being levelled a lot these days. The righting of long-tolerated wrongs, or politically correct overreach?
- by Tim Elliott
‘Here, we do it in secret’: The tricky joy of connecting with local wildlife
Feeding wild birds is not encouraged but many urban dwellers do it anyway, underlining our abiding desire to connect with nature.
- by Frank Robson
Two minutes with Danny Katz: Do I fight or be polite at baggage carousels?
Our Modern Guru says that when it comes to retrieving luggage at the airport carousel, it’s every man for himself.
- by Danny Katz
‘I was taken aback by what he told me’: how two very different men became mates
Filmmaker Ryan Gaskett met Leigh Conkie, a chain-smoking chainsaw sculptor, 10 years ago. An unlikely friendship developed.
- by Robyn Doreian
Finding Fluffy: The rise of pet detectives
Tracking dogs, drones, robotic devices and good old-fashioned shoe leather: how today’s pet detectives are reuniting owners with their furry companions.
- by Greg Callaghan
Why there’s a picture of a coal-fired power station on Adam Bandt’s wall
The Greens leader discusses his tough stance on climate, why being a politician doesn’t make you a sex symbol, and the defining case he worked on as a lawyer.
- by Benjamin Law
Review
New South Wales
Murwillumbah: Bistro Livi
Bring a bunch of your favourite people and order as much of the Spanish-influenced menu as possible.
- by Callan Boys
Review
Pizza
Melbourne: Connie’s Italian Diner
The kitchen delivers a menu that's as flexible as it is fun at Russell Street's new pizza joint.
- by Besha Rodell
Karen Martini’s miso-marinated pork with quick pickled cucumber
This pickle obviously isn’t kimchi, but the core flavours are similar, and the crunchy sour and hot cucumber is a perfect zippy foil to the miso-marinated pork. It’s also great with fried or grilled chicken, or on a cold noodle salad.
- by Karen Martini
Danielle Alvarez’s rainbow trout with brown butter and vinegar walnuts
This dish comes together in the simplest way. If cooking a whole fish feels daunting, ask your fishmonger to butterfly it for you, or experiment first with wild salmon fillets – just remember to cut the cooking time in half. It’s all about the buttery, garlicky, vinegared walnuts, after all.
- by Danielle Alvarez
Original URL: https://www.theage.com.au/national/the-june-11-edition-20220606-p5ard2.html