“We’ve been doing research with pulses for at least 15 years, and it was always our intention to get a book out to the public so that other people could benefit as well,” said Chilibeck, professor in the College of Kinesiology. SHRF’s rapid response call for COVID-related projects was timely, providing the resources they needed to move ahead with the work required to publish the recipes online, he said. “Pulses are perfect food for people during times of decreased activity, such as during a pandemic,” he said. “These foods are extremely beneficial in reducing risk factors for cardiovascular disease, diabetes, hypertension and obesity—conditions that put people at greater risk because they can lead to complications if they get COVID.”