Samanta Hoffmann, Nature Conservancy of Canada Seaweeds, a type of macro-algae (a group that includes benthic [attached to the bottom] marine algae that are typically visible to the naked eye), provide hope for a more sustainable future, through healthier food, renewable energy and fewer plastics. Over the last few years, not only have scientists developed […]
Connie Tang, Chemistry co-editor There’s tension and excitement in the night air. Everyone around you is hustling with anticipation. The tractors are loaded with empty bins, the floodlights are beaming, and the gloves are on. This is the Icewine harvest. Icewine, popular for its sweet, fruity taste, unique syrup-like consistency, and rich aromatics, is a […]
Kirsten Grant, General Science co-editor On a dairy farm in southern Ontario, two large green silos sit beside the barn. Called anaerobic digesters, their contents smell like a mix of manure and rotting food waste. But there is more than a smelly concoction inside these oxygen-deprived tanks – microbes are at work breaking down organic […]
Sunitha Chari, Biology & Life Sciences co-editor While horse-drawn carriages are a quaint reminder of Victorian England, the internal combustion engine that powers our automobiles is one of the most significant inventions of the 19th century. There are approximately 34 million motor vehicles in Canada. While some are public or shared transport, it is not […]
Chantal Mustoe, Chemistry co-editor Featuring science cartoonist Armin Mortazavi Take a moment to imagine a scientist in a chemistry lab. Perhaps they sport a white lab coat, protective glasses, and gloves. Around them, strangely shaped glassware contains different coloured liquids alternately fizzling, glowing and smoking. You hear a whoosh as the hissing gas in a […]
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