Last spring, I wrote about the decline of science in Canada, and the frustration in the science community. That spurred the Death of Evidence rally on Parliament Hill, where scientists and concerned citizens alike gathered to protest the current situation of science in our country. The rally garnered international attention, but since then the situation has not improved.

That’s why on Monday there will be rallies across the country, urging Canadians and our government to Stand Up for Science(!). I’ll be in my lab coat on the Hill, and I’d love it if you joined me. (Practice your chanting: What do we want? Science! When do we want it? After peer review!) It doesn’t matter if you think you are a scientist or not, these issues affect all Canadians. We need evidence based decision making, not the opposite.

And now, because thoughts of science and desserts often dance around my head simultaneously, a pavlova.

I was about to write that the muggy summer weather was back and this pavlova was the perfect summery dessert, but after this evening’s deluge it seems that the temperature will be back down to fall norms tomorrow — all this to say, that there really isn’t any point in attaching the weather to this pavlova, it will taste good no matter the weather (even snow?! O, Canada.). Our raspberry bushes don’t seem to be bothered by the recent fluctuations, and are still gifting us with lots of ripe red gems. But we’re nearing the end of sweet harvest season in Ontario, so it’s time to take advantage while we still can! (Am I making sense?!)
In any case, no matter the weather you are totally deserving of a dessert that includes heaps and heaps of local fruit (and chocolate). For my pavlovas I love this meringue recipe from William Sonoma. Their recipe achieves the perfect balance of crispy exterior, with pillowy, sticky interior goodness. It’s a science, really. (See? You are all scientists! Stand up for science!)Once the chemistry happened in my oven, I topped it off with a chocolate cream (mix 1 cup plain yogurt, and 1/2 a cup of Nutella — so easy!), and as much fruit as I could. I used about two cups of raspberries, and five chopped nectarines, but go ahead and use whatever fruit you have handy and enjoy. I added some toasted almond slivers and that was that. One of my favourite scientific products. Hope to see you on the 16th!