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A young child watches cookies bake in an oven.

11 kid-friendly baking ideas

Insert from Jell-O recipe book showing images of syllabub, maple walnut Jell-O, cherry Jell-O, stuffed tomato salad, pineapple mouse, and marbled Jell-O. (“JELLO- 10 c A PACKAGE”)

Retro recipes: Cookbooks from the Ingenium collection

A composite image made up of three pictures

Earth & Environment

Health & Wellness

Coronavirus prevention: Hand washing vs hand sanitizing

A composite image made up of three pictures

3 things you should know — December edition

Catherine Beddall assembles a gingerbread house.

Behind the scenes: Meet a gingerbread artist

A composite image made up of three pictures

Earth & Environment

3 things you should know — November edition

Jesse Rogerson, PhD

Canada Aviation and Space Museum

Meet Renée-Claude Goulet, Jesse Rogerson, and Michelle Campbell Mekarski. They are Ingenium’s science advisors, providing expert scientific advice on key subjects relating to our three museums — the Canada Agriculture and Food Museum, the Canada Aviation and Space Museum, and the Canada Science and Technology Museum. In this colourful monthly blog series, Ingenium’s science advisors offer up three quirky nuggets related to their areas of expertise. For the November edition, they took a closer

The cover of a recipe book, featuring a yellow box of Margene on a blue background.

Margarine: The complex story of a simple spread

Ingenium - Canada's Museums of Science and Innovation

The production of cheap margarine was a boon to poorer consumers. Although some countries adopted it easily, other countries tried to eliminate it or limit its availability. In the 1870s, margarine began to spread (pardon the pun) to other countries.

A composite image made up of three pictures: an interstellar comet, a pile of tomatoes, and green bins lining street.

Earth & Environment

3 things you should know — October edition

Jesse Rogerson, PhD

Canada Aviation and Space Museum

Meet Renée-Claude Goulet, Jesse Rogerson, and Michelle Campbell Mekarski. These Ingenium employees are professional science communicators, and provide expert advice on key subjects relating to our three museums — the Canada Agriculture and Food Museum, the Canada Aviation and Space Museum, and the Canada Science and Technology Museum. In this new monthly blog series, Ingenium’s science communicators offer up three quirky nuggets related to their areas of expertise. For the October edition, they

2) An outstretched hand holds a mixture of grains above a blue dish.

Behind the scenes: Meet an organic grain farmer

Ingenium - Canada's Museums of Science and Innovation

Shelley and Tony Spruit are going against the grain. After more than a quarter century of growing wheat, soybeans, and corn — mainly for animal feed and ethanol — the couple began experimenting with alternatives on their family owned and operated farm near Ottawa, planting seeds from corn and barley varieties not traditionally grown in Ontario. The move is reflective of their agricultural philosophy, and Shelley Spruit believes it’s critically important to educate consumers about what they’re

Towers of a nitrogen fertilizer production plant stand against a blue, cloudy sky.

Earth & Environment

From plant to pantry: Tracking pollution in Canada's food production

In his first article, “Opening a digital window on our way of life,” guest author Tim Lougheed introduced us to the federal government’s National Pollution Release Inventory (NPRI). In this second piece, Lougheed illustrates how NPRI data can be used to learn about the pollutants created through food production. When we think about the accomplishments that represent our civilization, does the modern grocery store come to mind? It should. Even the most modest one offers nutritional riches