Explorer

In an era of changing climate and growing food insecurity, aquaculture — breeding, raising, and harvesting fish, shellfish, and aquatic plants — has emerged as an effective complement to harvesting wild fish stocks.

It’s World Bee Day! In this feature interview, Nadine Dagenais Dessaint gives us the buzz on beekeeping.

Before going any further into the textual jungle that awaits us in the paragraphs below, let me point out that, as far as I know, my closest relationship to the key figure in this issue of our blog / bulletin / thingee is at least 300 years old, assuming there is one. Our story begins on an unfortunately undetermined date. While some people claim that Elzéar Fortier was born in 1855, in Sainte-Anne-de-Beaupré, Québec, the age mentioned at the time of his death seems to indicate that he was born

If you’ve ever wondered why that happens — and if there’s anything you can do to stop it — you’ve come to the right place! Let’s dive into the everyday science of why cut apples turn brown.

For the March edition, we dive into a sea vegetable called kelp, the six categories of nutrients for good health, and a competition called the Deep Space Food Challenge. Hope you’re hungry!

Follow Science Advisor Renée-Claude Goulet for a behind-the-scenes look at Canada’s plant gene bank, where our agricultural biodiversity is collected and preserved.

For the January edition, we provide context around the latest developments in aquaculture, Chang’e-5’s samples from the Moon, and how artificial intelligence is helping scientists to understand the behavior of proteins in the bodies of all living things.

Happy New Year, my reading friend. I must admit that I had some difficulty in choosing the topic for this week. If I may recycle a quote from Princess Irulan, a minor character from Dune, a rather disappointing science fiction film from 1984, a beginning is a very delicate time. So, let us be original – and sober. Yours truly indeed wishes to start the year 2021 with an article on… spruce beer – a classic in the culinary toolbox of Québec. Before going any further, let me clarify that this is