Have you ever stopped to consider what food will look like in the future? In our rapidly-changing world, global food security issues — such as climate change, declining fresh water supply, loss of biodiversity, food waste, and the gap between producers and consumers — will have a direct impact on our food supply for tomorrow. The results will impact all of us. Amanda Huynh is a Canadian artist who works with food as a medium. Huynh contributed to the development of Edible Futures: Food for

If you’re the parent of a school-age child in Canada, there’s a very good chance you’ve had to think twice about allergic reactions to food — even if your own child doesn’t have allergies. Perhaps you’ve dropped your child off at school with a sandwich or snack, only to find out later that your well-intentioned food item may have put a classmate at risk of a severe allergic reaction. While planning a birthday party or playdate, you may have even been contacted by the parent of a child with

Catherine Beddall is, quite simply, a gingerbread mastermind. Forget basic little houses covered in gumdrops — Beddall is a food artist and gingerbread is her favourite medium. From an antique clock to space rockets and even a chess board, there’s no limit to Beddall’s creative designs. With Christmas on the horizon, the Ingenium Channel caught up with this award-winning pastry chef to learn more about her gingerbread obsession — and to glean some beginner tips. I understand you recently placed

Trudy Metcalfe is a rare commodity; she’s the only Inuit chef in southern Canada. Far from her hometown of Nain — an Inuit community off the coast of Labrador — Metcalfe offers up a taste of her culture at various events in the Ottawa area, which she now calls home. The Ingenium Channel recently caught up with Metcalfe, just as she was preparing to serve conference delegates from around the world at the Canada Agriculture and Food Museum.

A cow named Magic at the Canada Agriculture and Food Museum has distinguished herself from the rest of the herd – by testing positive for a special form of beta casein protein that may make her milk easier to digest. Magic — one of two Guernsey cows in a herd of 60 — was tested earlier this year by the Canadian Guernsey Association. “It’s a gene test – you just pull hair and you can test the DNA,” explains Jennifer Russell, a herdsperson for the museum, which is a working farm in Ottawa. Russell

Canada's food industry could soon use a new product to help enhance the safety and longevity of fresh foods, such as raw meats and pre-cut fruit and vegetables. Watch this video from the Canada Agriculture and Food Museum to learn how electrolysed water is emerging as a new, more effective and environmentally-friendly way of cleaning our foods.

Did you know that Canada processes a whopping 2.86 million tonnes of potatoes a year — into things like frozen French fries, instant mashed potatoes and chips? Unfortunately, all of that processing translates into a lot of potato waste. But recently — at the University of Alberta — a team of innovative researchers found a way to put these potato processing leftovers to good use...by transforming then into a biodegradable plastic! Watch this short, educational video — developed by the Canada

Visitors celebrating the reopening of the Canada Science and Technology Museum now have the perfect way to do it – with a pint of the museum’s very own beer, The Formula. Brewmaster Patrick Fiori of the Clocktower Brew Pub says he took inspiration from the museum’s reinvention in planning his approach to making the beer. “The museum’s re-opening, it’s changing; it’s going from an older iteration to something from the future, so that process of evolution just kind of stuck with us,” explains