When Australia joined the global internet on June 23, 1989 – via a connection made by the University of Melbourne – it was mostly used by computer scientists. Three decades later, more than 86% of Australian households are connected to the internet.
But it was a slow start. At first, network capacity was limited to very small volumes of information.
This all changed thanks to the development of vastly more powerful computers, and other technologies that have transformed our online experience.
One of those technologies is probably in front of you now: the screen.
Look at how you view the web, email and apps today: not just on large desktop screens but also handheld devices, and perhaps even an internet-connected wristwatch.
I am passionate about porridge. I eat it every day and it is the king of breakfasts.
It is also a malleable breakfast. It's convenient. If your office or home has a microwave you are only five minutes away from a delicious hot meal that will sustain you until lunch and beyond.
I am a porridge samurai. I've been cooking porridge in a microwave practically every working day for the past three years. During this time I have sharpened my sword. Today I would like to share with you my techniques.
Alfalfa sprouts, clover sprouts and bean sprouts are delicious, in my (and possibly only my) humble opinion. But, like lettuce, they are prone to contamination and served raw. Right now, the U.S. is in the middle of a multi-state outbreak of E. coli linked to clover sprouts served at Jimmy John’s, a U.S. sandwich franchise.