Project on Bean and Pulse Cooking Seeks Citizen Scientist Involvement
A USDA Agricultural Research Service scientist is inviting citizen scientists to provide input on how they cook and eat beans and other pulses, such as chickpeas and lentils. Plant geneticist Karen Cichy is working to breed faster-cooking varieties of dry beans and pulses. She has teamed with the Global Pulse Confederation to create a dedicated website where citizen scientists can enter information about which type of pulses they chose to cook, what cooking methods they used (e.g., boiling and pressure cooking), how long it took and how often they eat pulses. The project is accepting input until February 29, 2020, from anyone worldwide, whether regular pulse consumers or not.