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 fun for everyone — even if you don’t know the difference between an atom and an axon.
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 out for the rest of the game.
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 Donald Trump’s use of Twitter, and what Canadian politicians might learn from it.
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 hold the answers to complex problems of the future, including climate change, space travel and, perhaps most pressing for humankind, food scarcity.
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 forward” recipes to prepare them yourself.
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 are grown nearby; the buns are made by a local artisan baker; and even the condiments, including spicy ketchup, mustard and barbecue sauce, are made from scratch with local ingredients. To sweeten your accompanying tea or coffee, there’s honey from the campus apiary.