Chelsea Didinger has a PhD in Nutrition from Colorado State University, where her translational research focused on increasing consumer intake of beans and other pulses through mitigating barriers to consumption and emphasizing motivating factors. As part of her doctoral work, she developed the Bean Cuisine and worked with citizen scientists and Extension to share widely about the numerous benefits and innovative uses of beans/pulses to advance public health. She is the Global Nutritional Specialist for the US Dry Bean Council, an organization that promotes bean trade and consumption globally. In this role, she travels domestically and internationally to better understand global trends in bean consumption and innovation and to present about the multi-faceted benefits of incorporating more beans into the diet. She is a proud Bean Coalition Member of Beans Is How. Chelsea also founded and operates the informational outreach platform A Legume a Day, partnering with organizations, researchers, farmers, processors, and others to share about bean science, recipe ideas to use this important plant protein, and more.