Dario Bard, an International Food Trader journalist, recently wrote an article outlining Pulse Canada’s event Mission: ImPULSEible. This competition has been running since 2009, where it challenges students to be innovative with food and create a unique product featuring pulses. This year’s competition marked the seventh edition of Mission: ImPULSEible, and instructed that the final product must be pulse-based in celebration of the International Year of Pulses.
The national competition was held in Calgary during the Pulse and Special Crops Convention in June. At the convention’s closing night gala event, the 2015 Mission: ImPULSEible winners were announced—Samantha Smith and Danielle MacDonald of Mount Saint Vincent’s University, Halifax for their Celebration Cocoa Bean Cake featuring pulse flour, pea protein and pea fiber.
IFT spoke with Mission: ImPULSEible’s 2015 winners Samantha and Danielle, who are longtime friends and college roommates, via telephone from their home in Halifax. To read the full article and their interview, visit the International Food Trader.