June Farm Blog

Thanks to 501 Life magazine and writer Judy Riley for “talking soy” with us in the June Home and Garden edition.

Lots of folks are talking about vegetable soybeans!

Especially the medical community.

Whole vegetable soybeans are a prominent part of the conversation as local and national influencers get serious about changing the trajectory of our current public health crisis.

Even better, students are hungry to learn about whole vegetable soybeans.

Some adults (like me) grew up around soy and still work in agriculture but have never consumed whole soy as an entree or even a vegetable side dish.

While consumer experience with vegetable soybeans is limited, the soy taste test data is clear.

Soy tastes good. But what about the nutrition facts?

Let’s find out. What do whole soy foods bring to the table?

Healthy protein, fiber, iron, calcium, and much more.

Soy is the higest quality plant-based protein; referred to as the “gold standard” by the Good Food Institute. It is a complete protein.

What do we have to lose by including whole soy in our meals?

Saturated fat, cholesterol, constipation, and other diet-related conditions.

Expanding soy’s place at the table is an evidence-based strategy for creating healthier food options for the next generation.

Our kids are depending on us to figure this out.

I want to thank the farmers, commodity board members, schools, physicians and nurses, chefs, state agencies, local food leaders, the Senate Agriculture Committee, and university faculty and staff who are committed to working together to address our current health crisis. The current and projected human and economic costs are staggering.

Digging our way out of this public health challenge will require that we add some new foods to our forks and spoons.

We can do this without a food fight.

Every food brings something to the table.

So grateful for the positive taste test results from our research with children and youth. They like whole soy foods. Ninety-seven (97%) percent of students participating in formal sensory testing with soy foods requested that at least one whole soy dish be added to the school lunch menu.

How hard can it be to make vegetable soybeans available to America’s children?

I guess we are going to find out!

Looking forward to our continued work together!

Blessings.

~Karen

P.S. The soybeans are blooming this month!

See June’s photos below.