Flattening the Curve
Michael Leunig
Comfort-eating provided solace to many during the Australia’s first national lockdown. With swimming pools, gyms and sporting clubs closed, health professionals began to sound the alarm that Australians were putting on the pounds during the pandemic. The explosion of home sourdough bread-baking — and eating — led to shortages of yeast, and sales of flour rose by a stratospheric 140 per cent in February–March.
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