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Promoting Ecosystem Services by Implementing Agroforestry
NOTES
[1] International Council of Museums, “Museums, Museum Professionals and Covid-19: Third Survey, ”
International Council of Museums, 13, accessed March 1, 2022, https://icom.museum/wpcontent/uploads/2021/07/Museums-and-Covid-19 _ third-ICOM-report.pdf.
[2] International Council of Museums, 18.
[3] Ann Feuerbach, “Innovation and Post Pandemic Possibilities, ” Oral presentation, Purdue University,
Honors College, February 22, 2022.
[4] Ann Feuerbach, “Innovation and Post Pandemic Possibilities.
[5] Ann Feuerbach, “Innovation and Post Pandemic Possibilities.
ISSUEISSUE 3 3
VISITING SCHOLVISITING SCHO AR:LAR: DR.DR. ALISONALISON POWERPOWER
Alison Power
NOTE FROM THE CO-EDITORS
Biologist Dr. Alison Power, a professor of ecology and evolutionary biology at Cornell University, has a key research focus on disease ecology in plant communities. Dr. Power is also interested in the intersection between science and community, as well as the diversity of how we grow our food. Her keynote address “Global Crop Diversity in Farming Communities, ” given on February 28, 2022, touched on her work in Ethiopia studying how Ethiopian farmers create and handle diverse crops to adapt to changing climate conditions.
Ethiopia has long been recognized as a center of crop diversity, particularly for legumes. Such legumes provide food, fodder, soil fertility, and cash income for small farmers, while such legume diversity contributes to dietary quality, broader temporal availability, adaptive capacity and resilience, and food culture within communities. There are existing gaps in legume knowledge, particularly regarding the lack of monitoring on the status of legume diversity, the understudied significance of legume diversity for farmers, and the difficult to anticipate effects of agricultural development policies on legume diversity. Dr. Power and her team asked the question, “Why are farmers growing this diversity of legumes, and what are they valuing in these crops?”
To answer this question, the Legume Diversity Project was created. The project was a result of the collaboration between six universities and two cohorts of students, all with a focus on farmers’ traditional varieties of legumes to build a knowledge base about the diversity of these traditional legumes in Ethiopia.
