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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

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

Hawaiian pizza

It’s the single most popular kind of pizza in Australia and one of the most popular in the world: With its unique combination of savory ham and sweet pineapple, the Hawaiian pizza actually originated in Chatham, Ontario. “Pizza wasn’t known at all in those days,” the dish’s Greek-Canadian creator Sam Panopoulos has said. “[Not] even in Toronto. The only place you could have pizza was in Detroit,” he’s said. After immigrating to Canada in the 1930s, Panopoulos moved to Halifax, then northern

David Fife and Red Fife Wheat

In 1842, David Fife developed Red Fife Wheat, the dominant wheat grown in Western Canada for 60 years – 1860 to 1910. Red Fife is the male parent of Marquis Wheat which, in 1915, supplanted Red Fife as the dominant Canadian wheat. Sharon Rempel’s Heritage Wheat Project in 1988 marked the beginning of the Red Fife Wheat Revival. Artisan bakers prefer Red Fife due to its purity (no GMO), wholesome, nutty taste, milling qualities and nutritious taste. Why is Red Fife Wheat important? Agriculture

Caesar / Jeff Wasserman/Shutterstock.com

Caesar

Ingenious - Ingénieux

The Canadian cocktail. Walter Chell was up for a challenge. In 1969, the bartender at Calgary’s Westin Hotel was asked to create a signature drink to mark the opening of a local Italian eatery. He stewed on the task for three months, experimenting with various concoctions before coming up with a novelty that combined vodka, hand-mashed clams, tomato juice, Tabasco and Worcestershire sauces, salt, and pepper, all garnished with a celery stick. The mixologist called his libation a Caesar, a nod to

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