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ABC News
13 hours ago
- ABC News
Advocates, survivors welcome SA royal commission findings
Photo shows A young white woman with chin-length brown hair stands against the wall of a classroom with her hands in her pockets Has Audio Duration: 4 minutes 8 seconds . 4 m 8 s
News.com.au
3 days ago
- News.com.au
Legally, Abby and Brittany are two separate people
Conjoined twins Abby and Brittany Hensel are considered two separate individuals in every sense of the matter except one – and the revelation has left many horrified. The 34-year-olds were born with dicephalic parapagus, where two heads are attached to a single body. Each of the women have their own brain, heart, stomach and lungs, but share the same organs below the waist as well as the same bloodstream. They can also write, eat, run, and drive a car, both independently and in perfect sync, thanks to their co-ordinated brains and nervous systems. But while they are legally individuals, meaning they can enter into contracts, and even get married individually – Abby tied the knot to US army veteran Josh Bowling in 2021 – it has recently emerged the pair are struggling to be acknowledged as individuals in the workplace. The American sisters, who work as fifth grade teachers in Minnesota, revealed they divide up their responsibilities at work but only receive one single wage which they share between them. 'Obviously right away we understand that we are going to get one salary because we're doing the job of one person,' Abby, who controls the right side of their shared body, told the BBC previously. 'As maybe experience comes in we'd like to negotiate a little bit, considering we have two degrees and because we are able to give two different perspectives or teach in two different ways.' Brittany, the left-side conjoined twin, added: 'One can be teaching and one can be monitoring and answering questions. So in that sense we can do more than one person.' However, in order to qualify as teachers, the pair were considered as individuals within the school system and had to pay and pass two separate degrees at university. While the comments about their earnings were made in 2013, they have recently resurfaced on social media, and in light of a very different climate almost 12 years on, the situation isn't sitting well with people. 'Abby and Brittany, the well-known conjoined twins, had to pay two separate college tuition fees but now earn only one salary at their job,' a recent post shared by a pop culture Instagram account reads. Many were quick to flood the comments section, declaring it 'doesn't seem fair', as others questioned whether one could claim benefits if her physical situation was prohibiting her from getting her own job. 'Whatever university made these conjoined twins pay two tuitions needs to lose their accreditation,' one raged. 'They are twins, two individuals. Doing this implies they're each only half a person, it's inexcusable,' added another. As one declared: 'Makes zero sense.' 'That is shocking they are two different people two different brains they need two salaries,' one woman weighed in. 'This is disgusting behaviour from the powers that be!!' argued someone else. Some also pointed out the situation was 'complicated', adding it was hard to land on what the 'right thing to do' is given the rarity of their circumstances. Abby and Brittany rose to fame on a reality show that chronicled their major life events, including high school graduation and job hunting. The duo originally appeared on The Oprah Winfrey Show in 1996. When growing up, their parents Patty and Mike encouraged them to be their own selves and they both developed very different personalities and tastes. Abby is known as the feisty, stubborn one, while Brittany is considered the joker of the family. Even their tastebuds are different. Abby secretly married her husband in 2021, with her sister right by her side, the pair donning a lacy gown for the occasion. The nuptials only emerged in 2024 after wedding documents were obtained by US media, prompting the sisters to share never-before-seen snaps online. When the Hensel twins were born on March 7, 1990, doctors warned their parents they were unlikely to survive the night. That prediction was to be proven wildly wrong, with the sisters inspiring people around the world every day with their positive attitude to life.
ABC News
5 days ago
- ABC News
Stainless steel, cast iron, or non-stick? Choosing the best cookware surface
Whether you're starting from scratch or looking to upgrade or replace cookware, you might be wondering what surface is best. While pots and pans often come in sets, Fiona Mair, a kitchen expert with consumer group Choice, says it's handy to choose a few different types, depending on what type of cooking you like to do. "Cookware sets might seem a cheaper option … however, it is more practical to buy individual pieces with different materials for different types of cooking." Here we look at the pros and cons of cast iron, stainless steel, and non-stick cookware, to see what might suit your household. The main benefit of cast iron cookware is it can be used on any cooktop surface (induction included) or placed in an oven. It's also ideal for outdoor cooking. Other advantages include an even heat transfer at low settings, as cast iron retains heat well. These qualities are ideal for cooking meals that require braising or searing, and then slow cooking, as they allow flavour to develop over an extended period of time. They are also perfect for baking bread. You will find cast iron cookware can last a lifetime and be passed down through generations. The main drawback is cast iron requires ongoing maintenance, and is heavy — especially when filled with food. It does require initial seasoning, and it's not suitable for cooking acidic foods initially. (It needs to be used several times to build up the seasoning before cooking acidic foods for a long period of time.) You may also find the iron enamel can chip and scratch — although that won't impact performance if you coat the areas with a little oil to protect from rusting. It tends to be more expensive and can be difficult to clean. Durable, hard and non-corrosive are the main pros of stainless steel cookware. It doesn't react to acidic foods like cast iron, so it can accommodate all foods. It's dishwasher-safe, and certain models are also oven-safe, with temperature limits ranging from 175 to 270 degrees Celsius (which can make them more versatile as you can start a dish on the stove and finish it in the oven). Quality pots are usually made of top-grade stainless steel (18/10), which contains 18 per cent chromium (added for rust resistance) and 10 per cent nickel (for acid resistance). You can use oil sprays to prevent sticking. The cons include the cookware not conducting heat well. For that reason, it's often combined with aluminium or copper in multi-layered bases, which are better at conducting and dispersing heat. Good quality stainless steel cookware is expensive. If not heated correctly, it will cause the food to stick, and it can become discoloured over time. Non-stick cookware is easy to clean, requires minimal or no butter/oil, is relatively lightweight and easy to use. But you can't use it with metal utensils, and it needs to be stored individually (not on top of each other). That's because if the non-stick pan becomes scratched, it will need to be discarded as the non-stick coating can flake into your food. Common concerns about non-stick cookware are usually focused on the use of per- and poly-fluoro alkyl substances (PFAS) in the coatings of non-stick cookware. These substances, which have been dubbed "forever chemicals" because they take so long to break down, have been used in many household products, including waterproof clothes and anti-staining products for fabrics and carpets. Many non-stick pots and pans are coated with polytetrafluoroethylene (PTFE), a type of PFAS, which is commonly known by the brand name Teflon. Oliver Jones, a professor of chemistry at RMIT, says PTFE is used because of its toughness and non-stick characteristics. He says PTFE-coated non-stick pans are safe to use but shouldn't generally be used to cook food at very high temperatures. When these pans are heated above 260C, their PTFE coating can begin to deteriorate. But the coating does not significantly degrade until temperatures reach 349C, Professor Jones says.
