During these unusual times of isolation and social distancing, Waterloo scientists have found a new way to engage with the local community and share their research.
The Royal Canadian Institute (RCI) of Science has invited scientists across the country to share their research with their neighbours, using nothing more than a spot on the sidewalk and a piece of chalk. The initiative is called Sidewalk Science.
Scientists find a piece of sidewalk, introduce themselves, describe their research in plain language and invite the public to ask questions.
RCI Science hopes the campaign will raise the profile of scientists across Canada, while encouraging them to have fun. Usually, RCI Science hosts in-person events where scientists can showcase their research, but most events have been moved online because of the pandemic.
"We believe that science is vital to a strong society and right now I think that's very evident, and we're very pleased that Canadians have been supporting, listening to science to get us through this current pandemic situation," said Kirsten Vanstone, RCI Executive Director.
One of three Waterloo scientists to participate was Leanne Racicot, a Chemistry Lab Instructor teaches organic chemistry for non-chemistry majors. She often uses real world examples from the pharmaceutical industry to illustrate some of the methods in the lab.
Originally, she shared an explanation on the molecular structure of hot peppers by the Kitchener market but the rain washed it away. On July 18th, she participated again and shared this slice of science in front of the Golden Hearth Bakery (King and Cedar) in downtown Kitchener.
"As scientist, I think I have some responsibility in helping boost the confidence of the general public to engage with Science more. It’s a part of our daily lives, though many may not realize. Encouraging people to develop their critical sense is particularly important."
Racicot says she hopes they become less scared of chemicals: "I also think curiosity is the best quality anyone can have. Most of us walk around with a computer in our pockets, but how many of us use it to look up 'why is baked bread so delicious but raw flour is not appealing?'"
Hint: it’s the Maillard reaction that is responsible for the creation of the delicious molecules giving the caramelized and roasted flavours.
Pharmacist and School of Pharmacy Doctoral student, Ashley Bancsi, and her supervisor Prof. Michael Beazely featured a piece on naloxone at the Kitchener Market earlier in the summer. Master's student Carson Kinney, who works with Earth and Environmental Sciences professor Chris Yakymchuk, also participated. His piece on the what produces the geysers in Yellowstone National Park was located at the entrance of the Hillside Trail off of University Avenue across from Carter Ave.