The 30-year-old caused jaws to drop as she seven months pregnant with her first child with this photo.

The Los Angeles based model has a fanbase of over 1.4 million followers on Instagram, which she has acquired thanks to her tantalising underwear selfies - which have not stopped since she revealed she is expecting.

Many followers were quick to slam the animal right activist, implying she was not giving her unborn baby enough nutrients to grow and saying that her future child will be born “tiny” and “underdeveloped”.

The model, of European and Costa Rican descent, fired back that those who did not like her photos could unfollow her, as she was enjoying every minute of her pregnancy.

Fitness experts have attested to the fact that it is completely possible to have tight abdominal muscles like Sarah’s, right up until she ends up in the maternity ward.

Franci Cohen, a personal trainer, told Cosmopolitan, that in order to regain a trim physique while pregnant is to eat smaller meals throughout the day.

“This will help maintain the integrity of the muscles so they don't stretch,” mum-of-four Cohen states.

She also adds that a major factor in how fit and healthy a woman remains during her pregnancy depends on her lifestyle before.

"The main thing is, before you go into your pregnancy, I would say get as fit as you can. Any doctor will tell you to continue, for the most part, at the same level you were," Cohen says. "You can continue until the day you give birth as long as you're not so extended with the belly that it throws your balance off or if you're carrying dangerously low."

Dr Tom May, Mycologist at the Royal Botanic Gardens, said the Death Cap is widespread across Melbourne in both public and private gardens and also occurs in Victorian regional areas.

“The Death Cap can appear throughout the year but it is most common a week or two after good rains in autumn, so we could expect a bumper crop about now,” Dr May said.

Dr Ackland said if you enjoy eating mushrooms, the best place to obtain them is from a commercial retail food outlet. All mushrooms sold through commercial outlets in Victoria are safe to consume.
“Anyone who becomes ill after eating mushrooms should seek urgent medical advice and, if possible, take samples of the whole mushroom for identification,” Dr Ackland said.

“The symptoms of poisoning may take 10-16 hours to appear after eating and will most likely be stomach pains, vomiting and diarrhea.”

 

I love garden club luncheons. They usually consist of an easy, do-ahead casserole that has stood the test of time. Like this one. Marie said make your own white sauce if you like. She also sometimes adds sauteed mushrooms and usually bakes the chicken in a covered casserole.

8 ounces wide egg noodles

2 cups cubed cooked chicken breast

8 ounces cubed cooked ham

8 ounces cubed Swiss cheese

10.5 ounces can reduced fat/sodium cream of chicken soup

1/2 cup 2 percent milk

1/2 cup light sour cream

2 Tablespoons butter

1/3 cup seasoned bread crumbs

1/4 cup grated Parmesan

Preheat oven to 350. Lightly grease or spray a 9x13 pan. Cook noodles in boiling, lightly salted water just until cooked through but firm to the bite, about 5 minutes. Drain and put in pan, top with chicken, ham and Swiss. Mix soup, milk and sour cream and spoon over noodle mixture. Melt butter over medium heat and stir in bread crumbs and Parmesan until crumbs are coated, about 3 minutes. Sprinkle over casserole. Bake until bubbling and lightly browned, about 30 minutes. Let stand 10 minutes before serving.

Tip from Marie’s kitchen: Make ahead and bring to room temperature before baking.

Tyler Florence’s mimosa

Tyler uses blood orange juice, but regular juice works. Chill a bottle of Prosecco. Combine about 2 cups juice with sugar to taste and add a couple splashes of orange liqueur. Chill. To serve, pour juice mixture in bottom of champagne flute and top with Prosecco.

Our primary producers' sector has quite a unique way of channelling young people towards the options open to them career-wise through well-planned Get Ahead Days.

The Get Ahead careers programme is the first step on the agriculture career pathway for many young people interested in a career in the rural sector. It's about introducing young people to a range of agriculturally based careers and career pathways, thus increasing the likelihood of retention and skill level of those employed in the agriculture sector.

New Zealand Young Farmers has teamed up with DairyNZ and Beef + Lamb New Zealand to create a careers programme for young people considering a future in the agricultural sector.

With the world's population rapidly increasing, especially in developing countries and urban areas, there is an urgent need for the world to get specialist people into agricultural industries to implement the innovations needed to provide the world with food.

Primary production is an essential part of New Zealand's economy. Agriculture and related industries currently earn more than 50 per cent of our total export income.

Agriculture encompasses a wide variety of specialties and techniques and it is essential that we have specialist people in this industry to lead in innovation and production so that we as a nation remain competitive in the world market.

Career opportunities are many and varied and experienced personnel from within the agricultural industry here in New Zealand are highly sought after internationally.

On-farm roles are only one aspect of the vast and specialist industry. There are opportunities for students to enter different aspects of the agricultural industry from high-country stations to the paved streets in the world's largest cities.

The Get Ahead programme is designed to enlighten people about this innovative and expanding industry and covers a multitude of different opportunities through 12 different stations the students will visit throughout the day.

Many professional groups in New Zealand have junior training or such membership available, but I cannot think of any who take career opportunities to the level the Young Farmers Club of New Zealand has.

Today let's enjoy a simple dish great for everyday occasions using product from our primary producers.

I have added a recipe for mushroom sauce for those who may like to dress up the stuffed schnitzel.

CHEESE AND MUSHROOM STUFFED SCHNITZEL

Serves 4

4 large Quality Mark beef schnitzels

200g portobello mushrooms, finely sliced

150g blue cheese, crumbled (see Cook's Tip)

2-3 spring onions, finely sliced

1/4 cup seasoned flour (see Cook's Tip)

1 large egg, beaten with 2 Tbsp water

1-1 1/2 cups fresh white breadcrumbs

1/4 tsp garlic powder or onion salt

Method

Cut the large schnitzels in half. Place the schnitzels on a board. Cover them with plastic wrap and beat them out to an even thickness (use a smooth meat mallet, rolling pin or flat side of a large cleaver). Remove the plastic.

Cook the mushrooms in a little oil, drain and combine with the blue cheese and spring onions. Cool.

Divide the mixture evenly among the beef schnitzels and fold over one side of each schnitzel to form a sandwich then press together firmly.

Dust each schnitzel parcel with seasoned flour. Dip into the egg mixture then in the breadcrumbs mixed with garlic powder to coat, firmly patting the coating on. Place crumbed schnitzels on a cake rack over a tray to dry for about 15 minutes in a cool place or refrigerate, lightly covered, for several hours.

Cook in a little hot oil and butter in a frying pan, for about 1 minute then turn to brown the other side. Remove and drain on paper towels. Serve promptly.

Cook's Tips

If you allow the schnitzels to stand for 15 minutes once crumbed, you will find the crumbs have time to glue together, making them easier to cook.

If you are not a lover of blue cheese, try crumbled marinated feta, grated cheddar or diced camembert.

Seasoned flour is a plain flour, well seasoned with salt and pepper. If wished, a little dry mustard may be added.

For the salad:

A good handful of watercress

4 good handfuls of salad leaves

1 carrot cut into matchsticks

8 cherry tomatoes cut in half

1 cup tasty cheese, grated

2 radishes, thinly sliced

Radish sprouts to garnish

For the dressing

100ml hazelnut oil

1 Tbsp honey

1 Tbsp lemon juice

1 Tbsp Japanese rice wine

2 Tbsp chopped roasted skinless hazelnuts

Method

Toss all the salad ingredients together. Mix the dressing ingredients and dress the salad.

MUSHROOM SAUCE

For 4 servings

50g portabello mushrooms

50g button mushrooms

1 medium onion, peeled and finely chopped

50g butter

50g flour

100ml milk

100ml cream

Freshly ground sea salt and black pepper to taste

Method

Melt the butter in a heavy-based saucepan and sweat the onion for 5 minutes without colouring.

Add the mushrooms and continue to sweat until the mushrooms are soft.

Add the flour and cook turning up the heat until the mixture comes away from the sides of the pan.

Turn down the heat and slowly add the milk and cream.

Cook until the mixture becomes a nice creamy sauce.

Season with sea salt and freshly ground black pepper

Scientists look all over the Earth for things called drug leads. Those are things that could eventually make new medicines.

Researchers at Michigan State University have discovered an enzyme in a species of poisonous mushroom.

Jonathan Walton is a professor of plant biology at MSU.

“So the poisonous mushrooms are notorious for making these small molecules called cyclic peptides and a lot of cyclic peptides are also drugs,” said Walton.

He says the mushroom toxins have a number of things in common with some of our most beneficial drugs.

“For example, they’re resistant to heating and cooking, which makes them very stable, so they have a long shelf life," he says. "They’re resistant to the digestive tract so they make good orally taken drugs, and they’re rapidly absorbed by cells and they’re extremely specific in their toxicity.”

Walton says they collaborate with other researchers who screen compounds against bacteria and cancer cells.

He says their discovery of the mushroom enzyme is just the first step in a long path to developing a new drug.

Lee Dong Cheol, 61, and an employee of his trading firm were arrested by the Kyoto, Kanagawa, Shimane and Yamaguchi prefectural police departments on Thursday for allegedly importing North Korean matsutake mushrooms under the pretense that they were Chinese ones.

Lee lives in Ichikawa, Chiba Prefecture, and is the president of Toho, a trading company in Taito Ward, Tokyo.

The firm's president and employee have been charged with violating the Foreign Exchange and Foreign Trade Law, which bans all imports from North Korea. Authorities also searched a house in Suginami Ward, Tokyo, belonging to Ho Jong Man, 83, chairman of the General Association of Korean Residents in Japan (Chongryon), to investigate the involvement of association officials in the case.

It is highly unusual for investigators to search the residence of the pro-Pyongyang group's top-ranking official. "The police searched my home, even though I have nothing to do with it. I sensed political pressure," Ho said in a statement to the press in front of his house. "I am prepared for an all-out battle. This will cause serious problems in the relations between North Korea and Japan."

According to a statement issued by the police, Lee and his employee brought about 1.2 tons of North Korean matsutake mushrooms - with a reported value of about ¥3,000,000 - through customs at Kansai Airport via Shanghai in September 2010 without approval from the Minister of Economy, Trade and Industry. The products were falsely declared to be of Chinese origin, police said. Both suspects deny the charges.

The government has banned the import of all goods from North Korea since October 2006 as part of sanctions related to Pyongyang's nuclear testing. According to the Kyoto prefectural police, the case marks the first discovery of matsutake being illegally imported.

Kyoto police launched an investigation after obtaining information that North Korean matsutake mushrooms were being sold in a wholesale market in the prefecture. Products from the market were analysed and confirmed to have been produced in North Korea. When police traced the route of the shipment, it was uncovered that the two suspects had worked at a subsidiary of the association that has a history of importing North Korean matsutake mushrooms.

A relative of Ho is deeply engaged in the subsidiary's management, according to sources related to the investigation.

Ho took the post of the association's third chairman in May 2012. He also serves as a member of the Supreme People's Assembly in Pyongyang, the equivalent of the nation's parliament, and visited the country in September last year

 

It is something most of us prefer not to see when we open our fridge.

But photographer Nick Lariontsev has captured mould in a way that may make you look at that out-of-date bread and cheese in a different way.

Using macroscopic photography techniques, he has created a strangely beautiful timelapse video that shows mould fungi as they grow and spread.

Using macroscopic photography, Russian photographer Nick Lariontsev has created a captivating yet stomach-churning timelapse video that shows mould fungi as it grows and spread (grab shown)

The multicellular filaments slowly spread across the Petri dish before forming mounds and ridges that look more like the alien landscape of another planet.

He has also managed to capture the tiny clusters of spores on the end of stalks that give many moulds their dusty appearance.

Among the moulds he filmed using a specially designed set-up was part of the Aspergillus genus, which commonly forms on starchy foods and are also used to help produce sake from rice.

Mesmerising timelapse shows skin-crawling mould growing

Among the moulds in the film are the Aspergillus genus, which commonly forms on starchy foods and are also used to help produce sake from rice. The fungi Cladosporium, which usually grows on dead plant material, are also shown growing their brown and black branches, and the soil-based fungi Trichoderma

Fungi from the group of Cladosporium, which usually grows on dead plant material, are also shown growing their brown and black branches, along with the soil-based fungi Trichoderma.

The fungal genus Botrytis, some of which often infect soft fruit like strawberries and grapes, and the genus Mucor, which grow on rotting vegetation, were also captured.

Mr Lariontsev set up the Petri dish where he grew his mould so that it would slowly rotate - making one turn every seven days.

The result is a rather stomach-churning but strangely captivating four-minute long video showing the fungi as few people will have seen it before.

Professor Lynne Boddy, a fungal ecologist at Cardiff University and a member of the British Mycological Society, said: 'Most people think yuk when they see fungi as they see it rot their food and kill their plants.

'But if it wasn't for fungi we would not be here today as it shapes the world around us.

'If fungi did not rot wood and leaves in the forest, then the nutrients locked up inside them would never be freed up in the soil.

'Many fungi also form mycorrhizal relationships with the roots of plants and if it was not for them then the plants could not grow.

'Fungi are actually hugely important yet largely overlooked.'

The fungi Botrytis, which often infects on soft fruit like strawberries and grapes, and the fungi Mucor, which grows on rotting vegetation, were also captured. Mr Lariontsev set up the Petri dish where he grew his mould so that it would slowly rotate - making one turn every seven days

It sounds more like the recipe for a good pasta sauce, but scientists have created a new edible coating that extends the shelf-life of cheese from seafood, rosemary and oregano.

The transparent film uses extracts from the shells of crustaceans with oregano and rosemary oils to keep cheese from drying out and help prevent the growth of fungus and bacteria.

Tests have shown that the coating is as effective as anti-fungal chemicals and plastic coatings that are currently used to protect some cheeses by the dairy industry.

The researchers claim that the new coating will be particularly useful for soft cheeses like ricotta but could also help prevent mature cheeses like brie and blue cheeses from spoiling.

While helping to prevent the cheese from going off, it is also completely edible and so will not need to be removed like some artificial rinds that are used.

Professor Chelo González, a researcher at the Institute of Food Engineering for Development of the Polytechnic University of Valencia, said: 'The most common causes of deterioration are excessive surface dehydration and the growth of micro-organisms such as fungus or yeasts.

'These produce a strange flavour or odour, a slimy texture and a significant visual alteration.

'Using a natural and edible product reduces the fungal problems and controls the weight loss during the maturing.'

 

Check drip systems: turn on the water to observe leaks that need to be repaired or blocked emitters that need to be replaced.

Flush the filters and clean out any accumulated sediment.

If any plants have grown significantly, more emitters may need to be added.

When the last frost has passed, plant herbs such as chives, cilantro, parsley and basil in a sunny location in the ground or in containers.

Check plants for early signs of insect infestation, such as aphids; get rid of them with an application of insecticidal soap.

It has been a very dry winter so far; it may be a good time to consider planting a vegetable garden that uses water more efficiently so less water is needed.

The best way to water your garden is with drip irrigation. This system applies water slowly and directly to the roots of the intended plant with very little waste and no runoff.

Proper timing of irrigation is important.

Examine the soil at a depth of 4 to 12 inches then squeeze it in your hands; if the soil holds together without crumbling there is probably still enough moisture.

If water is needed, it is best to water in the late evening or early morning.

Water slowly and deeply. This makes the roots of your vegetables grow down into the soil where they can make use of moisture that is not available on the surface.

Mulching the vegetable beds with at least 3 inches of mulch will cut down on evaporation, keep the weeds out and help keep the ground around the plants cooler during the summer heat.

Amend the soil in your vegetable garden. Adding lots of composted organic matter will help trap moisture and encourage deep root growth.

Determine the amount of fruits and vegetables you will use to avoid wasted crops at the end of the season.

Plant your vegetables in a block or hexagonal pattern, rather than in straight lines; the vegetables will provide shade for each other and reduce evaporation.

Lay out the garden with vegetables that have similar water needs.

For example, cucumber, zucchini and squash all use about the same amount of water.

Focus on vegetables that produce big crops, such as tomatoes, squash and peppers.

Grow fewer varieties.

Avoid vegetables that use a lot of water but do not give a big crop, for instance, broccoli and cauliflower use a lot of water.

Plant your fruits and vegetables at the appropriate times. Start cool weather plants in late fall so they have time to set deep roots, and warm weather plants as soon as the soil is the correct temperature for them.

Learn the water needs of the fruits and vegetables you plant.

Knowing when your plants need the most and the least amount of water will help you decide when to irrigate.

Many plants are over watered. Not only is that wasteful, but it can be detrimental to the taste of the fruit or vegetable.

Plant only what can be properly irrigated with your available water.

INGREDIENTS

For quiche pastry

  • 1 1/4 cup all-purpose flour
  • 1 stick unsalted chilled butter
  • 1/4 tablespoon salt
  • 4 tablespoons ice water

For filling

  • 3 spring onions (tops of)
  • 2 medium artichokes, turned and sliced in eighths
  • 2 green zucchini, core removed, quatered and sliced thin
  • 1 medium portobello mushroom, sliced in eighths
  • 2 tomatoes skin off, seeded and large dice
  • 6 asparagus tips, blanched, shocked and split in half lengthwise
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 3 medium eggs
  • salt, pepper and nutmeg to taste

For garnish

  • 1 lpound fresh tuna, cut in small, uniform pieces
  • 1 cup white wine
  • 1 cup water
  • 1 teaspoon whole black peppercorns
  • 3 allspice berries
  • 4 tomatoes peeled, seeded and small dice
  • 3 tablespoons capers
  • 1 bunch watercress
  • fresh chives

Make the pastry:
Combine dry ingredients in food processor and pulse several times. Place chilled butter, cut into pieces, into food processor and pulse until a crumb-like substance appears. Add water and pulse until a ball begins to form. Form into a flattened patty, cover with plastic wrap and refrigerate for one hour.

Roll out dough on a well floured surface, place in a 10-inch quiche pan and chill for 30 minutes. Blind bake in a 375° F oven for 20-25 minutes until edges are slightly colored. Allow to cool to room temperature.

Make the filling:
Lightly rub onions with olive oil, season with salt and pepper and roast in 400° oven soft (about 25 minutes). Allow to cool and cut into small pieces. Sauté artichoke hearts in olive oil and season with salt and pepper. Allow to cool. Sauté zucchini for 45 seconds in olive oil and season with salt and pepper. Allow to cool on a large plate to avoid overcooking them. Sauté portobello mushroom in a very hot pan with olive olive oil so that the mushrooms sear and keep in the natural juices. As all of the ingredients are cooling, combine eggs, milk, cream and seasoning into a bowl and incorporate with a whisk.

Assemble the quiche by layering each vegetable, one on top of the other, in the pie crust. Use the asparagus tips as garnish for the top of the quiche by placing them in a pinwheel around the dish. Add egg/cream filling so that it stops just before covering the asparagus. Bake in a preheated 350° for about 30 minutes or until filling sets and top of quiche is lightly browned. Allow to cool 10 minutes before serving.

Make the tuna:
Combine wine, water, peppercorns and allspice into a pot and bring to a boil. Allow to simmer for 5 minutes. Place tuna in a pot and cook for 3-5 minutes (the tuna will cook very quickly). Remove tuna from bouillon and allow to cool.

Plating:
Slice the quiche into wedges. Using a ring 1 1/2 to 2 inches in diameter, layer the small dice of tomato in the ring. Place several pieces of the tuna on top of the tomato, add several capers, place quiche on plate and remove the ring. Garnish with watercress and chive. With the reverie realized, you can now envision your guests as the royal family — what's left of it.

Snow may be falling but mushrooms are growing 365 days a year at the East End Mushroom Company, where a ribbon cutting will take place tomorrow as the business’ brand-new retail establishment opens its doors in Cutchogue.

The festivities will begin at 10 a.m. with the ribbon cutting and run through 1 p.m., with cooking demonstrations by Kyle Koeing from Topping Rose House in Bridgehampton, and elected officials including Suffolk County Legislator Al Krupski and Southold Town Supervisor Scott Russell expected to attend.

According to Jane Maguire, who operates the business with her partner John Quigley, the pair are growers and purveyors of mushrooms.

Operating since 2012, the mushrooms are grown indoors, right on site at the facility, located at 22355 Cox Lane, near the town transfer station.

An array of mushrooms, including shitake, blue oyster, maitake, white and brown beech, crimini and king oyster are grown not in a greenhouse but in a hydroponic, computerized environment, where humidity and temperature are controlled.

Both Maguire and Quigley were intrigued with the notion of growing mushrooms after someone introduced them to the concept. “It was something that we were interested in,” Maguire said. “We thought it was something that was needed out here.”

The retail store will be open during the week; up until this point, The East End Mushroom Company, formerly known as the Long Island Mushroom Company, has provided mushrooms to a wide number of area restaurants, including the North Fork Table & Inn, Love Lane Kitchen, Vine Street Cafe, Grana, Rowdy Hall, Noah’s, the Frisky Oyster, Almond, Nick & Toni’s and Topping Rose House.

“We want to keep the farming where it all started,” Maguire said, of the pair’s Cutchogue location. “We want to back to the roots. We love the farm to table movement. Even though we grow indoors, we want to keep farming available” to all types of crops, she said.

The benefit to farming indoors is the ability to grow 365 days a year, Maguire said.

Reaction from the community so far, she added, “has all been positive. It’s just been wonderful, because we’ve been embraced by everyone. All the other farmers we work with, together at the farmers markets, we promote each other and we all watch out for each other.”

Their shared passion is to preserve the North Fork’s agricultural legacy, Maguire said. “We don’t want to see all the open land turned into housing.  We want to keep it like it was out here.”