Sitting all day in conference presentations and talks was rewarded with a delicious four-course dinner. Wine was flowing, talks were escalating only indicating that schmoozing wasn’t finished.

Sid Katz, a UBC science educator and journalist was the master of ceremonies for the night. He filled in the dinner crowd with his busy schedule and psyched everyone up for the first annual science journalism awards.

“We wanted a set of awards that spoke to journalism and categories that didn’t cover in other awards,” said Professor Stephen Ward. These awards were meant to recognize the best science coverage in Canada and luckily to sponsors, the UBC School of Journalism was able to present four awards.

But, before the award ceremony, dinner was served. This meant more mingling and networking. First came the lentil, I mean squash soup. It was rather delicious (or not to others). This was followed by a puff pastry stuffed with brie and drizzled with raspberry coulis. It was finger-licking good. The main course was either salmon in a champagne butter reduction or a beet risotto, which looked like pink porridge. The pink infused risotto didn’t go down as nicely as the fish. The poached pear dessert was infused with maple syrup and got so-so reviews. “The marscapone doesn’t go well with the pear,” said one taster.

Now, over coffee and tea the awards begin.