For the past year, chef Brad Gray, an instructor at the Red River College School of Culinary Arts in Winnipeg, has been cooking up ways to incorporate beans into pastas, cookies, and even crèmes brûlées. “The Millennial generation is all about getting as much protein in their diet as they can, and pulses are an easy way of achieving that,” says Gray. “People are also realizing that animal protein isn’t going to be sustainable for the global population, so we need to find alternative methods of feeding the planet.” Read more in this article from Macleans Magazine