May 28, 2010
Soy ceviche, soy chorizo and refried edamame were just a few of the recipes that dazzled everyone on Tuesday as fifteen chefs and ten food buyers and brokers from Mexico created delicious dishes using Solae soy ingredients in the University of Illinois kitchens.
The day began with NSRL presentations by Bridget Owen, associate director; Karl Weingartner, food technologist; and Stacey Krawczyk, research dietitian. Solae then presented their new soy products and the chefs had the opportunity to taste test food samples created with the innovative soy ingredients. Using fresh vegetables and herbs, alluring textured soy and vibrant colored chiles, the chefs then created mouthwatering and delectable dishes that rivaled the best episode of Chopped or Iron Chef. The cameras clicked and the chefs cheered each other as they declared themselves winners of the Soy Sensational Cookoff! Business cards were exchanged and the event wrapped up with the sharing of email addresses, business cards, handshakes and even hugs. We're already thinking ahead to the next group we'd like to invite to NSRL to create new soy recipes using innovative soy ingredients.
Resting on our laurels was short lived as preparation continues for INTSOY 2010 that begins June 6th. Over 62 participants from 18 countries are anticipated to attend the week long short course about processing, utilization and marketing of soybeans for meat, dairy and baking applications. Final touches are underway in the ABL kitchen renovation project which will be showcased during day three of the short course when participants roll up their sleeves and cook with soy.
We were pleased to welcome Rita from Kilgali, Rwanda this week. She is a government official interested in learning more about soy production, nutrition and international programs. She had the opportunity to tour our pilot plant facility and she shared information with us about Rwanda and current programs and projects.
Other activities at NSRL this week included meetings about future Managed Research Areas, the taping of six PowerPoint presentations about soy nutrition, international nutrition programs, NSRL work in Haiti, VIPS, Japanese Beetles and their impact on soy and INTSOY 2011. You'll be able to access these presentations and many others in the coming months, when they will be posted on our website: http://www.nsrl.illinois.edu/
As we celebrate Memorial Day this weekend and participate in backyard barbeques and gatherings with family and friends, we want to take a moment to express our gratitude to our veterans and military - - all those who served and are serving still. We pause and pay tribute to the brave Americans who have given so much in the name of freedom. Thank you.
Regards,
Bridget
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