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Diploma in Hand: Post-high school guidance from online school graduates

Diploma in Hand: Post-high school guidance from online school graduatesPost-high school guidance from online school graduatesBefore a global pandemic reshaped education across America, many students f

A Melbourne Family Home That Feels Like A Warm Embrace

Renovating a family home is always a highly personal experience, but especially in the case of Rebecca and Tom Long.

Rebecca purchased this Clifton Hill house in 2015 with her husband, actor Tom Long. The pair undertook renovations over 2017-18 while Tom was being treated for multiple myeloma. Tragically, after a long battle, Tom passed away in January 2020.  This home, which holds his beloved family, is part of his legacy. 

Alongside interior designer Kim Kneipp, the couple have created supremely comfortable oasis for their blended family. There’s a very literal, tactile softness in the textured walls, shaggy wool carpets and perfectly worn vintage furniture. A roaring fire in the living room captures a country house feeling, reflective of both Tom and Rebecca’s upbringings.

With its warm, comfortable and natural feel, Rebecca says the home feels like an embrace in times of bliss, and grief since Tom’s passing. Here, home is most certainly where the heart is. 

Paul Bangay – The Design Files | Australia's most popular design blog.

Today we chat to one of Australia’s pioneering landscape designers, Paul Bangay. Ever since he was a child, Paul has been obsessed with gardens, and particularly lush, sprawling country gardens.

After completing a Bachelor of applied Science in Horticulture at Melbourne University, Paul went on to open his Toorak nursery, where he designed a courtyard in the space. From this example came countless local commissions, followed by national and then international requests. Three decades later, eight authored books, a team of 12 employees and 1000s of gardens in between, Paul has just released his latest book, Paul Bangay’s Country Gardens! This book features many of the beloved country gardens he has designed over the years, and is a retrospective keepsake of one of Australia’s top garden designers.

Georgina Reid caught up with Paul to find out more about this celebrated local designer.

Food Claims Explained: Part 4

FOODFood Claims Explained: Part 4

Food Claims Explained: Part 4

We’re taking a closer look at food claims, what they mean, and if we can trust them.

In the final post of our four-part series we’re taking a closer look at food claims, what they mean, and if we can trust them.

If you missed parts one, two, or three of our series, be sure to check them out. We cover everything from sustainable to kosher to Non-GMO Product Verified.

Trans-fat free
According to Health Canada, in order for a product to be advertised as free of trans fats, it must contain a
maximum of 0.2 grams of trans fatty acids per serving. Further, the product must also be low in saturated fat, meaning it can contain no more than 2 grams of saturated fat. Trans fats in the diet increase our risk of heart disease, so choose foods low or free of trans fats as often as possible.

Whole wheat
Choosing bread shouldn’t be so confusing, but unfortunately, a lot of times it is. Although whole wheat bread products are a better choice than their white counterparts, whole wheat flour often has much of its germ removed during processing, reducing its nutrient density.  Instead choose products labelled as whole grain, which are required to contain the whole kernel, upping the fibre and total nutritional content.

Wheat free
Many people assume that wheat free and gluten free are interchangeable, but it’s just not the case. While those with a wheat sensitivity or allergy can safely eat gluten-free products without consequence, the inverse is not true. According to Health Canada, a product labelled gluten-free cannot contain “wheat, including spelt and kamut, or oats, barley, rye or triticale or any part thereof.”

Unfortunately, there are no regulations regarding the use of wheat-free, so look for gluten-free products, or become familiar with the different words for wheat found on ingredient lists: atta, bulgur, couscous, durum, einkorn, emmer, enriched/white/whole wheat flour, farina, gluten, graham flour, high gluten/protein flour, kamut, seitan, semolina, spelt (dinkel, farro), triticale, Triticum aestivum, wheat bran/flour/germ/starch.

With all the controversy surrounding farmed fish, prawns, and shrimp it’s understandable that we’d automatically think wild seafood is better. In the case of many fish, such as salmon, this is true. However, there is room in a healthy, sustainable diet for farmed seafood. Shellfish such as scallops, mussels, clams, and oysters can be sustainably farmed, as can some fish such as Arctic char, catfish, rainbow trout, and tilapia.

To cut the confusion, when ordering seafood at a restaurant or purchasing it from your local grocer, look for the Ocean Wise symbol. This seal was created by the Vancouver Aquarium to indicate to consumers which choices are abundant, resilient to fishing pressures, well managed, harvested with minimal bycatch, and harvested with minimal damage to aquatic habitats and other species.

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