Welcome to summer on the farm.

Farming is more than amber waves of grain.

It is a risky business.

Farming means working hard to get a crop in the field, then watching, waiting, and responding to what Mother Nature throws your way.

This month is hot and dry.

Despite the oppressive heat, August also means that fall is just around the corner.

School is back in session! Where did the summer go?

Did I mention that vegetable soybeans also showed up at a new school this month?

It is my honor to introduce you to the faculty chefs who will be leading UAPTC- CAHMI students through a culinary search for the next great Soy Chef. We are talking American-style soy cuisine.

What is the Soy Chef goal?

To enhance the nutritional quality of America’s plate using whole soybeans.

Meet Chef Catherine!

Associate Teaching Professor, UAPTC Culinary Arts and Hospitality Management Institute (CAHMI)

Catherine is a 5th year 3D instructor and adjunct baking instructor for the culinary school. 3D is a college-level program for adults with Intellectual and Developmental disabilities. Her mission as a pastry chef is to educate the industry on the availability of highly skilled and trained individuals with disabilities seeking employment. Before her career with the culinary institute, Chef Catherine spent 5 years as a private chef and nanny for a child with epilepsy and autism. Catherine was diagnosed as pre-diabetic at the age of 10. While studying at the culinary school, Catherine credits nutrition instructor Mandie Smith as strongly influencing her education and her health. Under the mentorship of Smith, Chef Catherine changed her relationship with food and started honoring a more plant-based diet. Alongside her passion for supporting local farmers, she is thrilled to help host the 2023 Arkansas Soy Chef competition!

Meet Chef Regina!

Baking Faculty Instructor, Jacksonville North Pulaski School District

UAPTC Culinary Arts and Hospitality Management Institute (CAHMI)

In 2018 Regina was enrolled as a student in the UAPTC-CAHMI Healthy Foods and Nutrition class. Chef Regina credits this nutrition class with major life changes for her. Regina switched to a primarily plant-based diet and has lost 170 pounds to date. This dramatic change to her health inspired her to focus her career, in part, on dietary inclusion. “I am excited about the opportunities the Soy Chef Competition will afford our students, challenging themselves to create new recipes highlighting the nutritional value of whole soy protein.” Chef Regina has striven to encourage others to push themselves, developing new skills and facing new challenges and is excited to see what creations the student competitors produce.

Meet the Beans!

Edamame is close to harvest in the Chef’s Garden this month and the yellow and black soya varieties are not very far behind. Student chefs will be using a range of vegetable soybean varieties to create appetizers, entrees, and desserts for the competition.

STAY TUNED as we share this culinary experience with you.

Stay cool!

~Karen

P.S. August pictures from the country are provided below.

Despite the heat and lack of rain, the wonders of nature never disappoint.

Sun-loving canna, a rare sighting of an Imperial Moth, humidity you can see at the beginning of each day, and the discovery of a new edible mushroom (Calvatia cyathiformis (Bosc) Morgan) remind me of how much there is to learn and experience around us.

There is nothing like living in the country!