Have you heard of the Infant Action Cognition Lab (IACL)? Infants 4-months and older, and their parent/guardian residing in Antigonish and surrounding areas, can volunteer in a fun research study at our child-friendly lab at the St. Francis Xavier University!
Our studies involve exploring toy objects and watching others explore objects on our eye tracker, to help us learn about how infants learn! We investigate how babies learn to understand and perform actions as well as how babies understand the actions of others around them. This information can be useful in helping us understand what babies know about things like an object’s weight, or motion such as walking. It can also help to inform interventions in the future to facilitate learning.
You can set up an appointment for anytime that works for you and your baby (usually 9:00-4:00pm Monday to Friday, but we are flexible).
The studies take place in J. Bruce Brown (Biology building) and we have free designated parking available.
Heres’ what to expect:
you pull into the parking lot off Notre Dame Avenue, you will be greeted by a lab
member who will provide a parking pass and direct you to the nearest parking
space. The lab member may be one of our friendly senior researchers or
undergraduate research assistants, and if you want, will help you carry things while
accompanying you to our research lab (room 334B).
Once you and your baby are ready, we will review the study with you and give you the opportunity to ask any questions you might have. You will also be told that your participation is strictly confidential, and that you are welcome to withdraw from the study at any point if you wish. After you’ve signed a study consent form, we will have you fill out a brief demographics form asking some very general information (e.g., age of siblings). Then we will begin the study! Most studies are 20-30 minutes but could range up to 60 minutes.
Throughout the study, we can take breaks as you or your baby may need. Diaper changes and feeding are welcome at any time. We have a diaper changing station and are a breastfeeding friendly environment. We can also accommodate for other children (e.g., older siblings) that have accompanied you to the appointment.
Most studies involve sitting with your baby on your lap as they explore an object or having your baby watch a short video clip (45-90 seconds) while we track their eye movements. For some studies, we apply reflective markers over areas of your baby’s arms or legs so that we can measure how they are moving. For example, we do a study about stepping experience where we would have you support your baby’s weight over a baby treadmill while they take steps with reflective markers on their legs so we can learn about their movement patterns. All of our studies are intended to be a positive and playful experience for babies!
This information can be useful to help facilitate learning during caregiver-infant interactions and help design interventions for infants at-risk for developmental delays.
the end of the appointment, you will be offered a certificate with your baby’s
picture on it as a keepsake.
The overall theme of work in the lab is to investigate how babies learn to understand and perform actions (e.g., with toys, or walking), as well as understand the actions of others around them.
The two competing ideas that we evaluate with our studies are: Do babies only understand other peoples’ actions after they have learned to do the actions themselves (i.e., “that person is like me”)? Or, do babies need to first understand other peoples’ actions before they can learn to carry out the action themselves (i.e., “I’m like you”).
Interested in volunteering? Contact us at (902) 867-5411 to up an appointment.
Megan MacGillivray PhD Postdoctoral Research Fellow Infant Action and Cognition Lab | ANChoR Lab StFX University | Department of Psychology Phone 902-867-5411
The AFM Online Market believes that when life gets a little busy, customers should still have the convenience of shopping fresh and local. The weekly online ordering system is open from 7:00pm Wednesday night to 7:00pm Monday night. Simply select your products and pick-up your order the following Wednesday between 4:00pm and 7:00pm at the Antigonish Farmers’ Market. It’s quick, convenient, and simple.
Did you know?
– All orders are custom, not mystery boxes. You get exactly what you ordered.
– The website has a “Meet Your Producer” page so that customers can get to know their producers better.
– AFM online is a perfect option for busy families, students, visitors and anyone who might not been keen on market crowds.
– We are currently gearing up for a Thanksgiving Giveaway! So check out the AFM online website: antigionishfarmersmarket.ca/shopping, follow us on Instagram @afmonline and on Facebook: Antigonish Farmers’ Market Association.
Sign up with AFM online to support local farmers and artisans and Localize It!
I love the versatility of eggs. There are numerous ways to prepare them and anything goes! From adding them raw in protein shakes, to a variety of cooked possibilities, they are the ultimate food that can be enjoyed for breakfast, lunch, dinner and as snacks.
But, taking the time in the morning to prepare egg recipes that the whole family will enjoy can be challenging. So in an effort to simplify the morning chaos, I like making these egg muffins to accommodate everyone’s egg preferences.
Here’s how you can make them too.
♦ 6 eggs
♦ 1/2 cup frozen hashbrowns (cubed)
♦ 1/2 cup chopped green pepper
♦ 1/2 cup chopped ham
♦ Grated cheddar cheese
♦ Salt & pepper to taste
Pre-heat oven to 325°F.
Spray bottom of tin muffin tray with cooking spray.
Add 4-5 hash browns in the bottom of each muffin cup.
Crack one egg in each muffin cup or whisk eggs in a bowl and distribute the egg mixture evenly in the muffin cups.
Add chopped green pepper and ham on top.
Top with cheese.
Bake for 15-20 minutes.
Remove from muffin tray while still warm.
Whether your family members like their eggs runny or hard, plain or packed with vegetables, you can make large quantities of individualized egg muffins and keep everyone happy.
You can also make extras to keep as leftovers. They can be easily microwaved on hectic weekday mornings for a quick healthy breakfast.
So it was quite the event on the weekend, as the Biology Dept. celebrated their 6th annual World Oceans Day event. Here are some of the highlights…
The displays included touch-tanks with different species of live sea anemones.
A sea weed station where algae reproduction was demonstrated.
And a marine microorganism station, where microscopic phytoplankton and zooplankton could be viewed.
Among the stations with live critters, there were various species of sea star and sea urchins. Children learned about echinoderms, locomotion, habitat and behaviour.
Making trilobite and ammonite fossil prints on clay, was one of the many popular stations to visit.
The green crabs station where kids were able to hold the crabs, learn about the invasive species, their anatomy and geographic distribution.
This year we also had a Blubber experiment station where kids learned how arctic animals stay warm.
A plankton race station, where the public participated in making their own plankton then racing it down the water column for a chance to win prizes from the sustainability station (see the winners list below).
The sustainability station which included alternatives to plastic items donated by local businesses was a great addition to the event. The goal was to promote the reduction of plastics use.
Also new, learning how to make nautical and Daisy chain knots.
The dogfish station educated the public about the anatomy, behaviour and location of this fascinating animal.
The Nutrition Dept. volunteers educated the public on sustainable foods and healthy eating habits.
The face painting and henna stations were very popular, as always.
The craft stations were busy throughout the event. This year’s features were salt water raised paintings and Gyotaku fish prints.
The Atlantis photo booth was a pleasant surprise for all DC Aquaman fans.
And finally various local organizations were present to promote healthy oceans and the important work they do for our community.
I would like to thank the following local businesses who donated sustainable items for the plankton race draw:
The Posh Peppermint Home & Gifts
Kent Business Supplies Antigonish
Canadian Tire Antigonish
The Plum Tree Gift Shoppe
Nova Scotia Salmon Association (NSSA)
Nova Scotia Fisherman
And congratulations to the winners of the Plancton Race draw!
You have until Friday 12:00pm to pick up your prize from the Biology dept. at StFX, J. Bruce brown building, main office (open 8:00am-3:30pm). Winners will be posted on the Country Parent Facebook page and contacted by telephone.
Heidi MacGillivray – Canadian Tire Greenlid compost bin starter kit
Cheri van den Heuvel – Canadian Tire reusable straws
Tarampreet Kaur – NSSA ball cap
Ryan Shurman – NSSA ball cap
Clara – NSSA ball cap
Elias van den Heuvel – NSSA ball cap
Simon MacDonald – reusable stainless steel straws from the Posh Peppermint Home & Gifts
Kelly Young – nautical pattern paper straws from the Posh Peppermint Home & Gifts
Damon & Liam (Erica Barker) – reusable food wraps from the Posh Peppermint Home & Gifts
Felix Coady – reusable produce bags from the Posh Peppermint Home & Gifts
Lisa Jackman – NS Fisherman’s lip balm
Jesse – NS Fisherman’s soap
Lindsey Bennet – Swedish dishcloths from the Plum Tree Gift Shoppe
Chloe Christensen – reusable shopping bag from the Plum Tree Gift Shoppe
Devin Garvie – reusable shopping bag from the Plum Tree Gift Shoppe
Austin Smith – Grill scraper from Kent Building Supplies
Nahla MacAdam – Grill scraper from Kent Building Supplies
Anna Mae – Grill scraper from Kent Building Supplies
Heni Sampson – Grill scraper from Kent Building Supplies
Charlie Overmars – Grill scraper from Kent Building Supplies
Molly van den Heuvel – Grill scraper from Kent Building Supplies
Megan Lukeman – Grill scraper from Kent Building Supplies
Rachel Jackman – Grill scraper from Kent Building Supplies
Carson Garvie – Grill scraper from Kent Building Supplies
Bentley – Grill scraper from Kent Building Supplies
Sawyer Coady – Grill scraper from Kent Building Supplies
Jeanette MacMillan – Grill scraper from Kent Building Supplies
A huge Thank You to all the volunteers without whom this annual event would not be possible!
Katelyn MacNeil, Leah Rogers, Maryann Burbidge, Moira Galway, Lori Graham, Russell Wyeth, Jen van den Heuvel, Michelle Hodgson, Jayden Marion, Carmen Ucciferri, Madeline McDonald, Megan Davies, Meaghan MacDonald, Kayleigh Trenholm, Jessica Swinkels, Matthew Freeman, Arkadiy Reunov, Randy Lauff, Ella Maltby, David Garbary, Grace Moffat, Lauren Sobot, Areej Alansari, Chris Marchand, Randy Lauff, Melissa Howse, Megan MacGillivray, Seta Douglas, Shannyn Burke, Angus Ryan, Marley Ryan, James, Bethen and Alyssa.
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I’ll be honest, I had never heard of fiddleheads until I moved to Nova Scotia. I would see them every spring in the produce aisle of the grocery store, but just kept on walking by and hadn’t purchased them, until now. I finally decided to try them and see what this seasonal delicacy is all about.
Fiddleheads are edible ferns. They are immature fern fronds harvested in spring, during the early stage of their development when they are tightly coiled and resemble a fiddle’s scroll (the upper end of the instrument), hence the name fiddlehead.
Fiddlehead season is extremely short, usually April and May.
It only takes a few days before the fronds start to unravel and the plant develops into a mature fern.
There are many varieties of ferns, but the ones harvested on the East coast are the ostrich ferns, which fan out to resemble ostrich feathers once fully grown.
Fiddleheads offer a lot of nutritional value.
They are rich in
omega-3 fatty acids
omega-6 fatty acids
Not all wild ferns are edible. Some types are toxic. Although ostrich ferns can easily be spotted in woodlands, unless you can identify them with absolute certainty, best not to harvest them yourself.
Even edible fiddleheads can cause food poisoning when eaten raw or undercooked.
Always cut browned ends, remove the husk, rinse thoroughly and then boil or steam the fiddleheads for at least 10 minutes before using them in recipes!
Even if you plan on sautéing them, cooking them, frying them, incorporating them in a soup recipe, adding them in a salad or in a smoothie… ALWAYS boil or steam them first! And NEVER eat them raw!
Fiddleheads can be stored in the fridge for up to two weeks.
You can also freeze them and enjoy them year-round. Simply boil or steam first, then blanch, dry and place in freezer bags.
Some grocery stores carry them in the frozen section too.
1. Fiddlehead Salad
Fiddleheads have a unique taste. In order to enjoy their full flavour try eating them as a salad. Delicious!
Rinse a handful of fiddleheads thoroughly
Boil or steam for 10 minutes
Blanch for 2 minutes
Drizzle with 2 tbsp of olive oil
Add 1 tsp fresh squeezed lemon juice
Season with salt & pepper
2. Fiddlehead Omelette
You can really get creative when it comes to cooking with fiddleheads. For example, you can incorporate them in your breakfast.
Since it’s too cold outside to start planting, I’m focusing this week on indoor plants – my latest fascination: cacti. They are super easy to maintain, even for a non-green thumb person like myself. There are so many varieties of succulents in stores right now and each seem to have their own personality. So why not put a twist on it?
All you will need are white planters and sharpies! Simply draw a face or write a cactus pun on the planter. And if you make a mistake… no worries, just wipe it clean with a baby wipe or rubbing alcohol and start over.
Keep it simple or get even more creative by adding accessories or tassel hair.
To take it a step further, instead of writing on the pots, you can print sayings or puns on an overhead projector transparency film, then glue it on to the planter. I came up with this pun after the popular series Game of Thrones.
Feel free to print out the writing and use it on your own planter. First, right click on the image to save it, then print it and cut it to size to fit your planter.