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A pair of photographs linked to the vegetarian restaurant The Salad Man of Montréal, Québec. Louis Beaudoin, “Au restaurant ‘Salad Man’ – Honnie soit la viande!” Photo-Journal, 14 to 21 November 1959, 8.

In the beginning was The Salad Man, and the salad was in demand; Or, The early days of the vegetarian restaurant industry in Québec

Rénald Fortier

Ingenium – Canada's Museums of Science and Innovation

Greetings, my reading friend, and welcome to this December 2024 issue of our festive blog / bulletin / thingee. Given the time of year, yours truly decided to break away from our anniversarial tradition in order to bring you this topic, a topic which fell by the wayside when I miscalculated the length of the previous article (4 parts instead of 3). Are we ready? And yes, my reading friend, I intend to be brief today. Incidentally, the pair of photographs we have just seen showed… - Joseph

A composite image of a clog hanging out of a wastewater pipe, a caribou with antlers, and a lightning storm over a city.

3 things you should know about antlers, what you should be flushing down the toilet, and electron rain

Michelle Campbell Mekarski, PhD

Canada Science and Technology Museum

For the December edition, explore what antlers can tell us about Santa's reindeer, what you shouldn't be flushing down your toilets this holiday season, and how lightning on earth can cause electron rain in space.

A konjac plant before (1) and during its flowering stage. The flower and corm / bulbo-tuber / bulbotuber, which is edible once detoxified, are identified by the numbers 2 and 3. Henri Coupin, “Légumes japonais.” La Nature, 5 November 1904, 356.

Oodles and oodles of noodles from the land of the rising sun: A brief look at konjac and shirataki noodles – as well as glue and gunpowder, but I digress

Rénald Fortier

Ingenium – Canada's Museums of Science and Innovation

Kon’nichiwa, o genkidesu ka? O genkida to kiite ureshīdesu. Shitsumon ga arimasu. Junbi wa īdesu ka? Atarashī tabemono o tamesu no wa sukidesu ka? Mezurashī tabemono wa sukidesu ka? In other words, hello, how are you? Glad to hear you are doing well. I have a question for you. Are you ready? Do you like trying new foods? Do you like unusual foods? Good for you. I shall be brief today and… Who dares to laugh in our presence? Who? Anyway, let us move on, but there will be a test, at the end of

Three images, side by side. From left to right: many spices and spice-filled spoons on a black surface, a crouching man with pen and notebook in hand, lunar craters of varying sizes.

3 things you should know about naming new animal species, the secrets hiding in lunar shadows, and possible new beneficial uses for spices

Michelle Campbell Mekarski, PhD

Canada Science and Technology Museum

Meet Michelle Campbell Mekarski, Cassandra Marion, and Renée-Claude Goulet. They are Ingenium’s science advisors, providing expert scientific advice on key subjects relating to the Canada Science and Technology Museum, the Canada Aviation and Space Museum, and the Canada Agriculture and Food 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 tell us about the art and science

Three images side by side: cluster of coppery beetles devouring a rose flower, colours showing gravity variations of the Earth, and four yellow and one white synthetic diamonds.

3 Things you should know about geoid models of Earth’s variable gravity, harmful invasive insect species, and synthetic diamonds

Cassandra Marion, PhD

Canada Aviation and Space Museum

For this September edition, they tell us how the geoid gravity model helps scientists cope with Earth’s irregular shape, how invasive species such as the Japanese beetle are harmful to Canadian agriculture, and just how similar the properties of synthetic diamonds are to their natural counterparts.

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3 Things you should know about new energy technologies, human-influenced mineral formation, and the versatile uses of mushrooms

Renée-Claude Goulet

Canada Agriculture and Food Museum

Meet Michelle Campbell Mekarski, Renée-Claude Goulet, and Gordon Bardell. Michelle and Renée-Claude are two of Ingenium’s science advisors, providing expert scientific advice on key subjects relating to the Canada Science and Technology Museum and the Canada Agriculture and Food Museum, respectively. Guest contributor Gordon Bardell is a science communications intern at the Canada Science and Technology Museum and the Canada Aviation and Space Museum. He is filling in this month for Cassandra

Sketch showing the future Cap Lavéra protein production plant of the Société française des pétroles BP, Martigues, France. Anon., “Le pétrole, source de protéines.” Revue de la Chambre de commerce française au Canada, February 1968, 19.

“Two petroleum steak tartare for table 13, and move yourselves, god dang it!:” The great adventure of a manna which briefly had the wind in its sails, single-cell proteins grown on petroleum derivatives, Part 2

Rénald Fortier

Ingenium – Canada's Museums of Science and Innovation

Hello, my reading friend! How are you doing? […] Good, good. I dare to hope that you are able to continue our examination of the history of single-cell proteins grown on petroleum derivatives. […] Good, good. Having obtained the green light from the management of the British petroleum giant British Petroleum Company Limited, the spiritual father of that adventure, the research director of its French subsidiary, the Société française des pétroles BP, the French mechanical engineer / chemist

Roger Mallette, left, and his brother André with their apparatus which produced single-cell proteins from petroleum, Montréal, Québec. Roland Prévost, “Réussite de deux écoliers – Des concentrés protéines-vitamines obtenus par culture sur le pétrole.” La Presse, 3 April 1964, 5.

“Two petroleum steak tartare for table 13, and move yourselves, god dang it!:” The great adventure of a manna which briefly had the wind in its sails, single-cell proteins grown on petroleum derivatives, Part 1

Rénald Fortier

Ingenium – Canada's Museums of Science and Innovation

Do you like good chow, my reading friend? If your answer was a resounding yes, let me advise you that the subject of this article may not activate your digestive juices. Said subject found its origin in an article published 60 years ago in the important daily newspaper La Presse of Montréal, Québec. Journalist Roland Prévost described therein the remarkable project that two young Quebecers, two brothers in fact, Roger Mallette, 14 years old, and André Mallette, 11 years old, carried out for the

A typical advertisement from soft drink producer Christin Limitée of Montréal, Québec. Anon., “Christin Limitée.” La Presse, 26 March 1949, 52.

Business & Economics

“Like our ancestors the Normans, let us drink cider!” A brief overview of the history of Christin Limitée, a Québec soft drink producer which lasted for more than a century, under various names, Part 1

Rénald Fortier

Ingenium – Canada's Museums of Science and Innovation

Welcome you to our virtual meeting place, my reading friend. Right off the bat, yours truly must admit that I am not a fan of the type of product at the heart of the peroration about which I am going to type to you this week. While it is true that I consumed soft drinks in my distant youth, at a time when dinosaurs were still pounding the ground of our big blue marble, it is equally true that I have not absorbed that type of junk food for a great many years. However, I must admit to having a

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3 things you should know about the science behind the diversity of Canada's winter precipitation, the April 2024 solar eclipse and how to safely watch it, and how the new methods of bioponics can make hydroponic agriculture organic

Michelle Campbell Mekarski, PhD

Canada Science and Technology Museum

For the February edition, they tell us why there are so many different forms of winter precipitation in much of Canada, how solar eclipses come about and why safety comes first when observing them, and how a new form of agriculture called bioponics makes organic certification of hydroponics possible.

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