The September 21 Edition
It’s remarkable how the baby business has changed over the course of a single generation. In my mother’s day, getting pregnant in your late teens, out of wedlock, was cause for social ostracisation. The women were shamed and humiliated, their babies often whisked away at birth to be adopted out to the euphemistic “better home”. Today, thanks to the pill and other societal and governmental changes, the issues involving intervention often occur at the other end of the baby-making window – that is, when women in their 30s and 40s need help conceiving. Indeed, just as there was an entire industry built around what to do with babies born out of wedlock in the mid- 20th century, today there’s a booming business around how to make babies later in life. In both cases, the babies eventually grow up. And as Megan Norris writes in today’s cover story, their parents never forget the circumstances of their birth. Indeed, for many of the young mothers, barely out of childhood themselves when traumatised by the taking of their babies mid-last century, the grief, the rage, the enduring pain – and the sense of injustice – never really goes away. Editor, Katrina Strickland
‘I’m angry’: Lily was 17 when her baby was taken. Now, she’s asking the UN to help
Lily Arthur was one of the young, vulnerable women coerced into giving up their babies for adoption mid-last century. Now, she’s taking her fight for justice to Geneva.
- by Megan Norris
From truck-stop tyke to international cake queen: The rise of Nadine Ingram
Flour and Stone’s cakes are adored by everyone from Nigella Lawson to teenage influencers – but that taste of success didn’t happen overnight.
- by Amanda Hooton
Finally, a good news koala story
Trials for a vaccine to prevent chlamydia in one of our most beloved native animals are yielding promising results.
- by Amanda Hooton
They weren’t hippies, but Hugh and Nan started Australia’s first anti-logging protest
In the 1970s, an unlikely coalition set in motion the first generation of environmental defending.
- by Stephen Wyatt
Eric Beecher on being sued by a Murdoch – and other media matters
The Crikey proprietor on the danger of moguls, why media is a manipulation business and how to keep quality journalism alive.
- by David Leser
Two of Us
Two of Us
When Dean was locked up, he told Felicia to move on with her life
Miner Dean told his then fiancée, a former Miss Australia winner, not to wait for him when he was sent to jail for drug trafficking. Thankfully, she ignored him.
- by Erin O'Dwyer
Dicey Topics
For subscribers
Musician Michael Franti on ‘middle-escence’ – what hits when the kids leave
The American singer-songwriter discusses the state of the US, losing his biological father and what his wife said when they first met.
- by Benjamin Law
Modern Guru
Modern Guru
When a fellow theatregoer flicks her hair in my lap, should I brush it off?
Think about it this way, says our Modern Guru: essentially, head hair is no different to armpit or pubic hair.
- by Danny Katz
Early bird
For the sixth consecutive morning, Jud was awoken by a squawking bird. If that’s a mating call, he seethed, the bird will die a virgin. The thought consoled him, but it didn’t help him return to sleep. When his rising pique overflowed, he sprang from bed and stormed outside into the dawn chill. Barefoot, clad only in undies, he scanned the trees until he saw it, heard it, high upon a silver birch. “Oi!” he yelled. The wanker didn’t so much as look his way. There’d be no reasoning with this one! Hitching his undies authoritatively, he began to climb. Words by Paul Connolly. Illustration by Jim Pavlidis.
Cool stuff: The ‘depaving’ trend turning hot streets into green oases
Plus: get ready for the weekend with these fresh diversions.
- by Various
Prawn, broad bean and lemon pasta
Once you’ve peeled the beans, this sauce comes together while the pasta is cooking.
- by Julia Busuttil Nishimura
Strawberry, coconut and lime sandwich cake
Bursting with bright flavours, this is the perfect cake to celebrate spring.
- by Helen Goh
Review
Samesyn
This newly two-hatted Torquay restaurant delivers zero-waste and maximum enjoyment
Chef Graham Jefferies’ compelling, startlingly creative waste-not cooking sees his rejigged Samesyn restaurant gain a second chefs’ hat.
- by Dani Valent
Review
Casa Do Benfica
‘It’s a vibe’: The secret’s out about this Portuguese dining hall in a tennis clubhouse
Casa Do Benfica is roll-your-sleeves-up, bloody delicious family dining. How do I love thee? Let me count the ways.
- by Callan Boys
Opinion
Opinion
No mouth is big enough. It’s time to slice sandwiches back down to size
These days you need two hands to hold doorstopper-thick bread and layer upon layer of filling.
- by Terry Durack
