Who: Mary Jane Conboy, PhD ’99 Job: Director of science content and design, Ontario Science Centre Where else can you see prehistoric creatures and the latest scientific discoveries in the same place? The Ontario Science Centre has been amazing audiences both young and old since 1969 with its diverse array of exhibits that make science
Gary Pundsack thinks flying a kite is more than child’s play. It could help provide power to those living in developing countries.
As a rugby player, Harrison Brown knows what it’s like to get a concussion, but he didn’t always receive the right medical treatment. During a high school rugby game, he was hit so hard, he stumbled off the field and vomited. It was a teammate — not a coach — who advised him to sit
If you’ve been captivated by a novel by a contemporary Canadian writer, chances are Iris Tupholme helped get that book into your hands. As senior vice-president and executive publisher at HarperCollins Canada, Tupholme is responsible for the overall vision of the publishing program. Along with a team of editors, she decides which books make it
From outbursts and accusations, to off-the-cuff commentary andcriticizing foreign counterparts, U.S. President Donald Trump’s bold use of Twitter has been a source of frustration and fascination. But is he impulsively sharing his thoughts or is it a brilliant media strategy? Political science professor Tamara Small researches social media use among Canadian politicians. She talks about
Greek yogurt is a blank canvas for Emily Wight. The former Gryphon varsity basketball player was travelling in Australia and New Zealand when she fell in love with the luxurious product that tasted delicious with any fresh topping. “Everything was geared towards getting yogurt,” says Wight, B.Comm. ’07, of the trip with her now husband.
Who: Allison Day, BA ’10 Job: Blogger, food stylist and photographer, and cookbook author Beets are an often overlooked vegetable, but Allison Day, BA ’10, is trying to change that with her Yummy Beet food blog. Aside from beets, you’ll find almost every type of produce presented in a rainbow of colours along with “vegetable
If you order a burger at the popular 100 Mile Grille food outlet in the University of Guelph’s Creelman dining hall, Mark Kenny can tell you exactly where all its parts come from: the meat is procured from local farmers and formed into patties at the University’s own meat processing facility; seasonal tomatoes and onions
Prof. Mike Dixon, School of Environmental Sciences, is an expert at growing food in places where food has never been grown before. Whether it’s mimicking the harsh environment of Mars or the extreme temperatures of Canada’s Far North and the Middle East, Dixon’s research — which employs cutting-edge LED lighting and space technologies — could
Most people have a love/hate relationship with germs: they love when germs keep them healthy but hate when they make them ill. A sickly childhood didn’t stop Jason Tetro, B.Sc. ’93, from becoming a germ expert and the author of two books: The Germ Code and The Germ Files. Also known as “The Germ Guy,”