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A photo of cascara, a by-product of coffee.

Beyond the beans: the advantages of coffee by-products

An Ottawa-based coffee roaster is hoping to give consumers a wake-up call about coffee waste and by-products.

A tray of dumplings sits amongst the green branches of a plant.

Behind the scenes: An artist’s perspective on the future of food

Ingenium - Canada's Museums of Science and Innovation

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

A mother smiles as she and two children make lunch together in a kitchen.

Food allergies 101: What every parent needs to know

Sarah I.K.M. King, Eng., PhD

Ingenium – Canada's Museums of Science and Technology

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

Trudy Metcalfe displays a number of cultural pieces as she discusses Inuit life.

Behind the scenes: Meet an Inuit chef

Ingenium - Canada's Museums of Science and Innovation

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.

Social Science & Culture

Museum of Candy to explore the evolution of sweets

Ingenium - Canada's Museums of Science and Innovation

Talk about a sweet idea – in early 2019, bite into New York's new Candy Museum. The museum’s 15 interactive rooms will include a highly Instagrammable candy cane runway, a candy-making factory, and the world’s largest gummy bear. The experience is sure to give visitors a sugar rush!

“Magic” cow produces milk that may be easier to digest

Ingenium - Canada's Museums of Science and Innovation

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

Engineering & Technology

Finding an earth-friendly way to wash our food

Ingenium - Canada's Museums of Science and Innovation

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.

Researchers offer up an "a-peeling" solution to plastic wrap

Canada Agriculture and Food Museum

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

An electric range

From the Stove to the Electric Range: The Range Collection

Louise Trottier

The Ingenium’s collection of ranges, includes a variety of appliances — fireboxes, table stoves, cooking plates, buffet stoves — and illustrates the main innovations made to these electric household cooking appliances between 1900 and 2000.

Social Science & Culture

Clocktower brews up the perfect formula for museum guests

Ingenium - Canada's Museums of Science and Innovation

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

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