They’re almost here! Pint of Science tickets are available tomorrow – May 1st – in twenty-five cities spanning Canada – including for the first time ever, Guelph.
If you are interested in attending Pint of Science Guelph (or any of the Pint of Science venues across the country), you’ll be able to order your free tickets here starting May 1.
Pint of Science Guelph will be held over three nights (May 20, 21, and 22) at six different venues, and will feature twelve different speakers. Each venue will host two speakers with talks ranging from bridging the digital divide to food fraud to the science of bubbles and beer. There will also be trivia and lots of opportunity to chat with the various researchers to learn more about what they do, and why they do it.
But wait! There’s more! Pint of Science Guelph is (as far as I’m aware) the first Pint of Science (2019) in Canada to have its own beer. Thanks to the awesome folks at Wellington Brewery, a small team of Pint of Science Guelph volunteers and speakers spent last Friday at the brewery learning about the brewing process by making a Brut IPA. This tasty beverage will be available as part of the Pint of Science celebration. Just order it by name – Brain Storm IPA.
With so many people coming together to celebrate science, we thought it would be the perfect opportunity to celebrate some other folks in our community who do amazing things every day. For that reason, we will be collecting donations for Guelph Wellington Women In Crisis at each venue. If you are able to donate, please do.
A full list of speakers, venues, and times are below. I’ve also included the abstracts after the list for each talk in case you want some further details.
A huge thanks to each of the venues for hosting Pint Of Science Guelph (Brothers Brewing Co, Baker Street Station, Red Brick Cafe, The Albion, Royal Electric, and Wellington Brewery), and to the awesome support we’ve received from the Arrell Food Institute, University of Guelph’s Food From Thought, the College of Social and Applied Human Sciences, the College of Arts, the College of Physical and Engineering Sciences, the Ontario Veterinary College, the Downtown Guelph Business Association, and of course – the amazing Pint of Science Canada organizing team.
We can’t wait to raise a glass to celebrate the awesome science that’s happening in our community.
- Monday, May 20, 6:30pm-8:00pm at Brothers Brewing Co
- Monday, May 20, 8:00pm-9:30pm at Baker Street Station
- Tuesday, May 21, 6:30pm-8:00pm at Red Brick Cafe
- Tuesday, May 21, 8:00pm-9:30pm at The Albion
- Wednesday, May 22, 6:30pm-8:00pm at Royal Electric
- Wednesday, May 22, 8:00pm-9:30pm at Wellington Brewery
- Dr. Phil Loring, Arrell Chair in Food, Policy, and Society, and Associate Professor, Department of Geography, University of Guelph
- Title: A sustainable food system in five words
- Abstract: What makes for a sustainable food system? Is it local or global? Industrial or organic? Vegan or keto? In this talk, I take the audience through the concept of a sustainable food system using just five words as a guide for moving past unhelpful, either-or propositions in favor of encouraging a dialogue that focuses on place, empowerment, win-win scenarios, and social justice.
- Dr. Alex Sawatzky, Visual Communications Lead, Climate Change & Global Health Research Group, University of Alberta School of Public Health
- Title: “The best scientists are the people that’s out there”: Inuit-led, place-based climate change adaptation in Northern Canada
- Abstract: Amidst unprecedented climate change, understanding relationships among people and their surrounding environments can help clarify place-based priorities for adaptation. In this talk, I’ll share examples of Inuit-led climate change adaptation in Northern Canada that is grounded in Inuit values, knowledges, and sciences. Together, we’ll think critically about where—and by whom—knowledge for place-based adaptation is produced and used. And, we’ll explore the biggest question of all: what does it mean to be a “scientist”?
- Dr. Andrea LaMarre, Postdoctoral Fellow, Propel Centre for Population Health Impact, University of Waterloo
- Title: Sometimes you can’t “just eat”
- Abstract: People have strong opinions about food and eating. Separating myths from reality is hard for the most “normal” eater among us; for people trying to recover from eating disorders, wading through the muck can be a feat of epic proportions. In this talk, we’ll think about questions like: What is normal eating? How can we learn to respect our unique bodies while supporting health? Who profits from moralizing food, and would it look like if we divorced food from morality?
- Dr. Bob Hanner, Associate Professor, Department of Integrative Biology, University of Guelph
- Title: Something’s fishy: Food safety, traceability, and authenticity
- Abstract: Do you know what you’re putting in your mouth? Maybe not. Food safety starts long before food products ever reach our kitchen – it begins as early as when and where food is caught and sourced. DNA barcoding and biodiversity genomics are revealing that consumers may not be eating what they think they are – low quality products are being substituted for higher quality products, such as escolar for tuna. Dr. Hanner will discuss methods to identify food fraud, traceability policy, and its importance for consumer safety.
- Dr. Kieran O’Doherty, Associate Professor in Applied Social Psychology, University of Guelph
- Title: The importance of public values in science
- Abstract: Science occurs in a world of conflicting interests, unequal opportunities, and diverse values. Scientific developments offer benefits that may be accessible to some people, inaccessible to others, and even harmful to some. For this reason, it is important to involve members of the public from all walks of life in decisions relating to funding and development of controversial science. In this presentation, I discuss the importance of identifying values embedded in science and how to obtain meaningful public input in science.
- Becca Clayton, Community Outreach Coordinator at the SEED
- Title: Social Enterprise as a Tool for Combatting Food Insecurity
- Abstract: Over 20,000 people in Guelph and Wellington can’t afford healthy food. Let’s talk about what food insecurity looks like in our community, and how we can all take more collective ownership to make sure that everyone has access to good food. We will chat about The SEED Community Food Project and how we are using social enterprise to include everyone in reducing food insecurity in a dignified and community led way.
- Dr. Jason Ernst, CTO Rightmesh, Adjunct Professor in the School of Computer Science, University of Guelph
- Title: Decentralizing connectivity. How the phones we all have will connect the world with mesh networks and cryptocurrency
- Abstract: Half the world is experiencing a digital divide without reliable, fast and affordable access to connectivity. Most of these people have mobile phones and use them only occasionally. These phones can be used to form the entire network using Wi-Fi, Bluetooth and Wi-Fi direct. People who have Internet access can resell their data into the network. This RightMesh technology is being applied in Canada’s north and around the developing world to redefine what it means to be connected.
- Dr. Christina Smylitopoulos, Associate Professor, Art History, School of Fine Art and Music, University of Guelph
- Title: The Adventures of Art And Science
- Abstract: Art and science are often seen as two very different and disconnected things. In this talk we will explore such questions as How can art improve your science? And Is science a creative endeavour? In particular, we’ll explore how art can inform and inspire the design of technology and how we consider its use in our day to day life.
- Dr. Shoshanah Jacobs, Associate Professor, Department of Integrative Biology, University of Guelph
- Title: What biology can teach us about solving problems.
- Abstract: All the life around us has a history. This history is full of stories about overcoming challenges such as how to keep clean or collect water. Instead of re-inventing solutions to our challenges, ones that are often unsustainable, we can learn from nature’s solutions. In this presentation, I’ll share with you some of the stories of biomimicry and I’ll challenge you to look upon nature, not only for its beauty but also for its innovation.
- Brandon Edwards, Undergraduate Research Assistant
- Title: Simulating Life for Conservation: A Case Study with Piping Plovers
- Abstract: Is life just a simulation? Probably not, but by using environment agent-based models (eABM), an efficient type of mathematical model, we can attempt to simulate the life cycles of different animal species. With these simulations, different stressors can be added to the animal’s simulated environment to evaluate various cumulative effects. This type of model can be used in conservation and management scenarios in species at risk, as is demonstrated with this case study on the endangered Piping Plover (Charadrius melodus).
- Dr. Joanne O’Meara, Professor & Associate Chair, Department of Physics, University of Guelph
- Title: The Physics of Fizz
- Abstract: From champagne to stout, bubbles are a key feature of many of our favourite beverages. We’ll talk about the science behind their formation as well as pour a few glasses to get a better understanding of how this science is put into action. You’ll also get the chance to test out our bubble column, so pop on by!
- Marvin Dyck, VP Brewing and Quality, Wellington Brewery
- Title: Et Tu Brut? Brut IPA a betrayal of style or beauty of science?
- Abstract: The science of beer is about the balance between 4 ingredients; water, malt, yeast and hops. Flavour, aroma, mouthfeel and body are all impacted by altering these variables. Tried and true recipes and styles have existed for centuries formulated by brewmasters dedicated to their craft. So what happens when you add an enzyme and it throws the whole balance of the beer universe off?