Director / Editor: Victor Teboul, Ph.D.

Looking inside ourselves and out at the world
Independent and neutral with regard to all political and religious orientations, Tolerance.ca® aims to promote awareness of the major democratic principles on which tolerance is based.

Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient

By Sheryl Barringer, Professor of Food Science and Technology, The Ohio State University

There’s a lot of interesting science behind the fermenting, roasting, grinding and melting that turns chocolate into the bars, bonbons and baked goods you know and love.

Read complete article

~	Sky-high vanity: constructing the world’s tallest buildings creates high emissions

~	Germany: British Palestinian Doctor Denied Schengen Entry

~	The Global Coalition for Language Rights: A space for language justice

~	Floods and flooding ‘will be part of our lives,’ says Brazilian architect and urbanist

~	Nepal: Systemic descent-based discrimination against Dalits needs urgent action – NEW REPORT

~	Sleep wrinkles are real. Here’s how they leave their mark

~	Wearable devices can now harvest our brain data. Australia needs urgent privacy reforms

~	Confused or playing for time? 3 possible reasons NZ is taking so long to make a call on AUKUS

~	Nigerian Journalist’s Detention Threatens Press Freedom

~	Global: Plans to monitor worldwide biodiversity deal risk harming the rights of Indigenous Peoples