A Soy-Cowboy's Check of the Herd

I departed on the morning of Thursday, November 4th for Willard airport on a solo trip to San Pedro Sula, Honduras, and then in true soy-cowboy style, I roped up all the soy cows, checked the herd, and patted my fellow herdsmen and herdswomen on the back in time to ride out of town in the wee hours of Sunday morning to meet up with the Associate Director of NSRL Bridget Owen and WISHH Executive Director Jim Hershey in Guatemala City.

Everything on the way down to San Pedro Sula went off without a hitch, save light rain in Miami, a few bumps, and 100 mph headwind as we tipped our hat to Hurricane Tomas, passing him on his west side with enough clearance to stay out of that potential airborne rodeo he might give us. I arrived in San Pedro an hour late on Thursday night just as Tomas was making the squeeze between Haiti and Cuba. I gave my apologies to Carlos Coello, our worthy consultant in Honduras, who had been waiting patiently for my arrival at the airport. As soon as we hopped in his car and headed out of the airport, he was excited to tell me how everything was going for CEPUDO. Over the next couple of days, I would find out what was behind all of his excitement.

I was surprised by the number of fast food restaurants we passed on the way to the hotel. San Pedro Sula has quite possibly the largest concentration of American fast food chains outside of the U.S. It is the only place on Earth that I have seen a Pizza Hut on the same block as another Pizza Hut. After driving through restaurant row, Carlos dropped me off at a nearby Holiday Inn.

My first site visit of the trip was the SoyCow at Father Vicente's center. The people at Father's keep their heads held high and really work hard to meet the needs of the surrounding community. The SoyCow was in great shape and I could tell things have been taken care of very well. My only work was to tell the operator to keep an eye on the various gaskets in case they need replacing.

Next, we headed to the CEPUDO warehouse and training center. As we arrived, I was greeted by several CEPUDO staff and volunteers as they were sorting donated clothes to give to the community. Carlos informed me that they normally don't take on used clothes for donations but current situations made for an exception. CEPUDO has a preferred beneficiary called Angels of Hope. This is an organization that cares for orphans. CEPUDO assures that this organization receives what they need by setting aside items for them first. Included in the Angels of Hope batch were multiple pallets of NIKE Air Jordans and Crocs of all sizes and colors.

Next it was on to the CEPUDO SoyCow. I observed and assisted with one of the day's batches, monitoring the process used, troubleshooting and making sure that everything was in place and that precautions were taken to ensure the health of the SoyCow and that safety and sanitary procedures were being rigorously followed. CEPUDO's beneficiaries ask for the soymilk consistently and the current SoyCow operates at 100% production.

The next day included mostly discussions of the different important factors that lead to sustainability in a small business. We talked about the game plan for soy dairy in Honduras--how to make the SoyCows as efficient as possible and how to lower costs by taking steps to ensure longevity of the many parts of the SoyCow.

We also journeyed out to the fish farms that CEPUDO manages where sustainable fisheries are created for local fish farmers. At this site, they not only raise fingerlings to sell to local farmers, but it is also used as a community training site. CEPUDO holds training sessions at the on-site building--for example, health and nutrition seminars for women who may be mothers or expectant mothers.

CEPUDO also provides assistance to a second sustainable fish farm which has taken off rapidly and is seeing major success. The community members that run the farm are very forward thinking and creative entrepreneurs. On top of one of the ponds they have built a seafood restaurant where they sell their fish and prawns to passersby. I was overwhelmed by how quickly these people grasped and ran with the idea of agro-tourism.

After Carlos and I declared "mission accomplished", it was off to bed for me. I had a 4:30am wake up call and an early morning flight to Guatemala.

Sunday in Guatemala City was spent preparing for the week ahead of me and squeezing in a trip to historic Antigua to breathe in some of the local culture and see what historical relics I could snap some shots of before sundown.

As part of my work for the week, I visited Centro de Artes y Oficios and Fundas Ninas. At Centro de Artes I was warmly greeted by Luisa Maria, the principle of the center, and Juan Jose, the gentlemen that would work with me and who I would offer the refresher training on the operation of the SoyCow.

The center is selling a steady supply of soymilk to the community and the project is showing many signs of success, from the enthusiasm of the staff to the great taste of the product. I was so impressed with the center that I was compelled to invite the head operator from Fundas Ninas, Angel, to come to Centro de Artes y Oficios to get experience on the SoyCow that is going to be delivered to Fundas Ninas in December.

The highlights of the trip to Fundas Ninas were seeing the new soy dairy facility which is getting closer to completion, as well as the humiliating experience of getting absolutely schooled by little girls in a quick game of basketball before taking Angel to Centro de Artes to meet an exact replica of the SoyCow that will soon be delivered to Fundas Ninas.

Stay tuned for updates as I will be at the Fundas Ninas in December to install the SoyCow and refresh Angel on operation and maintenance of the new system.

Warm regards,

Nick Scates

Final footsteps of our journey through Africa

September 4, 2010

Karl and I experienced one of the true joys of travel - - delay!
I always think of the many airports around the world I've had the privilege of visiting that boast enjoyable coffee shops, outstanding shopping and clean, comfortable waiting areas and wonder to myself why seven hour delays happen in airports with minimal food options and limited creature comforts. I made the best of it and made some new friends and caught up on computer work until the battery power finally gave out.

We arrived in Mombasa in the early evening and were greeted by Susan & Mary with Maryknoll of Mombasa. They kindly introduced us to the local gelato merchant. A real treat, especially after Karl pointed out we really hadn't had anything to eat since Thursday. We had the opportunity to visit with Susan and Mary at their home and checked into the hotel, looking forward to dinner and some much needed rest.

September 5, 2010

Karl and I used today to recharge our batteries - - both from a sleep deficit standpoint and computer perspective as well. We spent time answering emails, writing blogs and taking a moment to absorb all we've seen and done over the past two weeks.

Mombasa is the 2nd largest city in Kenya. It is next to the Indian Ocean and is a major port city.
Through multiple translations, Mombasa means "Island of War", due to the many changes in its ownership. Mombasa has a warm, tropical climate and we are here at a good time of year - - not too rainy and not to hot. Average temperatures are about 83 degrees in September. There is a spectacular breeze that blows off the water, so though this is one of the hottest locations we've experienced on our journey, the ocean breeze, white sands and beautiful turquoise water makes the afternoon heat and sun agreeable.

September 6, 2010

We began the morning with a trip to the local Star of the Sea School where we participated in the Monday morning meeting for the Maryknoll team. This group does incredible work in the support of the people and their families living with HIV/AIDS. We enjoyed hearing from the Maryknoll teammates about their various projects as they updated the group and made plans for the week ahead. The Bishop, brothers, sisters, nurses, doctors, statisticians and project managers are all part of the Maryknoll team.

We also met with the team that manages the Pepfar work being done - - over 50,000 orphans and vulnerable children receive services as well as more than 13,000 families access homecare services. We met with Sister Pauline and her team. She graciously agreed to travel with us to meet Sister Veronica at the clinic she manages in Mikandani outside of Mombasa. They have a vibrant center where they provide critical services to the community living with HIV/AIDS. After our clinic visit we traveled to an area with over 50,000 low income people. We met with several families who are receiving food by prescription through the clinic. We then shared ideas for possible collaboration and discussed the many challenges that exist for the people in this area.

September 7, 2010

We traveled to Nairobi and boarded an overnight flight to Amsterdam. We are anxiously anticipating our flight home to Chicago. I was reminded of my last travel through this airport with Illinois Soybean Association grower leaders Pat and CW. I missed them on this trip and fondly remembered what a great adventure we had the last time I was here with them. Karl and I finished up some of our remaining plans for follow up after the trip and prepared for the long flight home.

September 8, 2010

We are happy to land in Chicago and make our way back to Champaign. As we drive south on I-57, it is evident harvest has progressed into full swing. It's amazing what three weeks and some hot dry weather can do for moving combines into the field and getting crops out.

As we look back and reflect on our time in Africa, we are pleased with what we accomplished. We presented information on NSRL/WISHH work, provided soy processing and application examples and shared nutrition information. We visited South Africa, Sierra Leone, Kenya and Tanzania. We participated in conferences and workshops in all of these countries. We met with NGO partners, government partners, University colleagues and industry partners. We were able to complete some of our projects and begin new ones that hold great promise - - all focused on promoting the use of U.S. soy products in addressing the challenges of malnutrition in Africa.

We look forward to the work ahead with our current partners and have great expectations for the relationships and collaborations that will unfold in the months ahead with our new partners in Africa.

Regards,

Bridget

Soccer Balls and Soy in Africa

August 31


Today was the second day of the workshop and we presented our work with school nutrition programs around the world. It is always a excellent opportunity to share with new audiences all of the great work being done by WISHH/NSRL through the support of the Illinois Soybean Association for children around the world.


I have gotten into the habit of bringing footballs (soccer balls) with me on these travels to give to local children and schools. This trip I am also bringing footballs that were given by my family and friends. Several of these footballs were given to Dr. MacNamara to give to the villages near Njala University.


This afternoon, Karl and I returned to our journey by driving to the pier and boarding the ferry. The ferry is much better in the daylight when you can see Freetown, the port, and aren't just barreling across the water in the dark. We also enjoyed the local music which is played at loud volume throughout the trip! We then boarded the bus back to the airport. It was a bit of de ja vu in reverse today. We flew back to Accra and then embraced our overnight flight to Nairobi. We hoped for sleep and a quiet plane that night.


Nairobi is that capital of Kenya, and a hub of poverty, crime and desperation. These factors and others lead to high malnutrition in this city, which has its highest effect on children.


September 1


It is a new month and a new country. We arrived this morning at 7:30 am and drove to the workshop hotel. Nairobi has some of the most challenging traffic in the world and we spent a fair amount of the commute sitting still. High above in the trees were very large storks that flew over the traffic with what looked like a good laugh on their faces at our predicament.


Our hosts were kind and gave us an opportunity to clean up prior to the workshop. Somewhere along the way I acquired a cold including a nasty cough. Dr. Symon located cough syrup and kindly administered two teaspoons to me. I flashed back a little to my childhood! It did the trick and I was able to present without that annoying cough.


The workshop was a collaboration of organization by Egerton University and NSRL with Egerton doing the heavy lifting. We have been working on a project to include soy in local recipes for the students and staff to purchase in the Egerton cafeteria. The next steps are to expand this effort to the other universities in Kenya. The workshops included participation from the Ministries of Education, Agriculture, and Health as well as other Kenyan universities.


We were very pleased that the recent constitutional referendum was accomplished peacefully earlier this month. Kenya is a country of great opportunity but it is not without challenges. The infrastructure and food processing businesses are becoming established but there is room for continued expansion and development. Even in a more developed nation such as Kenya, malnutrition remains a challenge with half of the population living below the poverty line.


The Illinois Soybean Association has been working with WISHH/NSRL on a school feeding project in the Masai Mara, Kenya. This has been an excellent project and one very close to our hearts. Through ISA support, two schools began offering a hot school lunch to the students. The students, community, teachers, and parents learned about nutrition and its importance as well as about hygiene and food safety. The community has seen the results of this program in increased school hours and higher test scores, but most importantly in the energy and health of their children! The community is now supporting the school lunch program as it continues to offer the students the nutrition they need.


Upon completion of the workshop, we re-boarded a flight in the evening to Tanzania. When we landed, we had hoped for a glimpse of Mount Kilimanjaro, but due to that lovely local traffic, that was not to be. Instead we landed in the dark and traveled to our hotel for a short evening.


Regards,

Bridget

Traveling to Lion Mountain Country

August 29






Today, Karl and I made the journey to Sierra Leone. It is a verifiable journey! We flew from Ghana to the Lungi airport and then navigated a large crowd to buy tickets for the ferry- yes, that is correct. To reach Freetown, you have a choice of the local ferry or a quick helicopter ride. As Karl and I both share a dislike for confined spaces, it was an easy choice to vote for the ferry. We had met our colleague, Dr. MacNamara from the University of Illinois, in Accra and we took on the journey together. Dr. MacNamara has been working in Sierra Leone with our colleagues from Njala University for the last few years and was of great assistance in the navigation. After a short bus ride, we boarded the ferry and enjoyed local music videos as we traveled over a grumpy and bumpy sea.


When we landed and claimed our baggage, we traveled to our hotel in the heart of Freetown. For a Sunday evening, the town was active with several people out shopping and enjoying a walk through the city. It was a beautiful night with very agreeable temperatures. Freetown is a town of hills and we traveled several of those to our final destination. We are looking forward to seeing the city in the daylight and I am especially looking forward to seeing the mountains that surround the city and give the nation it's name-- Lion Mountains.





August 30





It is difficult to believe we are at the end of August; this summer has gone so quickly. The Food Processing and Fortification Workshop for Enhanced Nutrition in Sierra Leone was held in the Mamba Point Hotel and Conference Center. It was a nice morning with good sunshine but without the heavy heat and humidity we were expecting in the afternoon. Instead of heat we were met with repetative rain storms that darkened the skies.


The workshop was co-hosted by Helen Keller International, Njala University, and the University of Illinois. Over 40 participants attended the workshop where presentations were given about micro-nutrient needs, food fortification work in Sierra Leone, soy nutrition, flour fortification, HAACP and food safety, soy functionality and applications, and school nutrition.


It was a pleasure to be a part of the workshop and we thank Dr. MacNamara for his invitation. He has worked dilligently to reconnect the University of Illinois and Njala University. It is exciting to see this collaboration continue to grow.


Sierra Leone is a beautiful nation that is working to address many challenges. It is a nation with the second highest infant mortality rate, significant malnutrition and many developmental needs. These issues were all part of the topics discussed today and groups were gathered to work on creating solutions. This was also wonderful to witness.


After the workshop, we met with several of the attendees to answer questions and continue discussions on soy usage opportunites in Sierra Leone and enjoyed a dinner with a Helen Keller International representative.



Regards,

Bridget

Adventures in Africa

August 23 and 24

Karl and I stepped off our 16 hour non-stop flight from Atlanta to Johannesburg, South Africa where we were greeted by a lovely, cool breeze. August is winter in South Africa. It was so refreshing after being cooped up in the stale air of the flight to feel the winter air. We then connected with a much shorter flight from Johannesburg to Cape Town. It was a pleasure to arrive in our hotel and see many of the Soy Innovations Africa conference participants and have the opportunity to greet each other before turning in for a night's rest.
The purpose of the Soy Innovations Africa conference is to cultivate potential in emerging markets. In this case, technology, investment and new strategies for developing successful small enterprises create a powerful, unique opportunity to engage business leaders in emerging markets with the potential of the soybean. Soyatech, in collaboration with NSRL, the World Soy Foundation and Soy in Southern Africa is hosting this two day conference to bring the best global resources to bear on the challenges of efficiently utilizing the world's most complete plant protein in emerging markets around the globe.

August 25

Today we had the time to register for the conference and finish last minute details for our presentations. We were pleased to see good participation for the conference. There were representatives from all over Africa, the U.S., Brazil and Europe. We enjoyed an excellent meeting with our partners from Impilo Products on our continuing work with soy enhanced "pop", or porridge for mine workers in the extensive mine industry of South Africa. We also worked on the upcoming project with a similar approach for farm workers that work in the growing fresh fruit and vegetable agriculture industry in South Africa. These soy enhanced porridges will provide a good source of protein and nutrition for employees in these growing industries.

August 26

Karl and I were greeted by old friends and colleagues as the conference began. It was remarkable to meet so many of the graduates of the INTSOY course. The INTSOY Short Course is held at NSRL each year. Karl, as the director of the INTSOY Short Course, does a fantastic job of gathering speakers, sponsors and participants from around the world who come together for a week of education, exchange and focus on soy processing, utilization and marketing. We are looking forward to the 2011 Short Course which will be held at the University of Illinois campus from June 5-10, 2011. For more information on the course, visit www.nsrl.illinois.edu/INTOSY/courses/index.html.
We were given the opportunity to present the unique work NSRL and the World Initiative for Soy in Human Health (WISHH) is doing with soy products in our international development work. We especially focused on the efforts with soy in developing micro enterprises and small- to medium-sized enterprises as a part of the developing value chain and a way to encourage the use of healthy soy. My presentation describing NSRL's global activities was well received. As is often the case, NSRL was the only university-based organization promoting soybean processing and utilization. Later that evening we enjoyed a nice meeting with our friends from Soy Southern Africa and Insta Pro. It was great to learn of the enthusiasm for Soy Southern Africa and wonderful to hear that they had gained 20 new members for their organization during the conference.

August 27

We enjoyed another valuable day of the conference with great presentations on soy food products in Africa from karl, presentations on soy milk, soy usage in animal feed and even local soy production. That evening we also enjoyed a meeting with our friends from Soy Afric and the team from Soyatech. We worked on plans for the upcoming 2012 International Soy Processing and Utilization conference.
We returned to the hotel to pack up and plan for our travel the following morning to Accra, Ghana.

August 28

We said goodbye to our friends in South Africa and the beautiful weather in Cape Town. It is a lovely city with beautiful views of the harbor and a wonderful winter season. When we landed in Accra, we knew we had entered the Africa we are most familiar with. The heat was back, as were the crowds and general confusion at the luggage carousels. We were happy to leave our long flight behind. I was thiking back to my middle school geography lessons and remembering how large of a continent Africa truly is. It was a short night ahead of us but we were grateful for the overnight rest and looking forward to our travel to Sierra Leone.

Regards,
Bridget

NSRL staff talk with farmers at U of I Agronomy Day

Farmers take field tours of test plots.

Brazilian visitor enjoys soy cookie!

Friday, August 20, 2010

Thursday was the 54th Annual Agronomy Day at the University of Illinois. Farmers, industry leaders, government officials and community members gathered at South Farms to find out about the latest production research underway at the U of I. Visitors had a chance to find out more about the latest breakthroughs in agriculture and technology regarding soybeans, corn, small grains, biotech, weed control, plant pathology, entomology, engineering and economics.

It was a beautiful summer day and the turnout was excellent. We partnered with the Illinois Soybean Association and shared information with visitors about soy production research. Our display highlighted our diverse work in production and nutrition research and international development programs.

The soy cookies and NSRL pens went fast at the NSRL display inside the exhibitor tent. Aside from offering goodies, I enjoyed visiting with people who did not know how check-off funding works. I shared information about how checkoff dollars fund so much more than "candles and crayons", as one frustrated farmer put it to me.

I heard many updates on how the growing season is progressing. Many farmers have struggled with inconsistent rain through the summer. While disease pressure in soybeans is generally low, reports of Sudden Death Syndrom (SDS) are coming out of northwestern Illinois. After visiting with growers at Agronomy Day, it sounds like corn throughout the state is drying down quickly. I've heard reports of corn going into the elevator at 14% moisture. There are reports of soybeans turning rapidly as well. Near my farm in southeastern Champaign County, some growers may be cutting beans in the next two weeks. What a different harvest season compared to last year - - thank goodness!

Take care,

Linda Lee

Soy Spaghetti is a big hit with Angels of Hope Homes in San Pedro Sula

This afternoon the Cooking with Soy Workshop is in the kitchen at CEPUDO. Over twenty five women from Angel of Hope Homes will be learning to use Textured Soy Protein in their favorite recipes and also get a chance to taste a few new recipes that include TSP. AOH are orphanages who care for children. Ruth is leading to cooking classes this afternoon. She has a soy baking microenterprise and is a very accomplished cook. She's also a whizz at using TSP and from the beginning has great command of the class. She gets them involved and busy right away and they're off and cooking. A few of the attendees are hesitant to taste the new dishes, but with a little coaxing they are pleasantly surprised by the taste.

The burners on the stoves are on high and though the fans overhead are on full speed, the kitchen is sweltering hot. It doesn't deter any of the women. They chop, mix, cut, stir and blend all afternoon. About 5:00pm all of their dishes are ready and we taste test what they've created and the soy spaghetti is their favorite for several reasons. 1) It tastes good 2) The children will like it 3) With 2 cups of TSP they can feed all their children.

The women pack up the leftovers to take with them. Each AOH Home receives a 50lb. bag of TSP and they want to make sure it makes it into their van. We take a group photo and some get ready to leave as it is 5:30pm and they still have a 3 hour drive ahead of them. We all hug and say goodbye. They are so happy to have be able to participate. They hold tight to the recipe sheets as they climb into the van. We wave goodbye and head back into the kitchen to help Ruth and her assistants clean up.

We take a quick tour of the CEPUDO warehouse and Carlso talks with us about all of their projects. We had a night meeting with Melany from Cargill to talk about our workshops and discuss Corporate Social Responsibility activities.

It's been an amazing day. We've learned so much, shared so much and really had a great time doing it. Our flight to Tegucilgalpa leaves very early, so I better end here and pack that luggage.

Hasta luego,

Melinda

Soy gets smiles from students in San Pedro Sula

Hola, como estas?

Carlos and Argentina, the soy chef for this morning, swing by the hotel to pick us up this morning. We are headed to an elementary school who receives Textured Soy Protein that can be used in their school meals. We bring in all our ingredients to the school kitchen and start getting set up in anticipation of the more than twenty parents, daycare workers and some representatives from humanitarian organizations who will be joining us for a hands on Cooking with Soy workshop. The kitchen is a buzz and dozens of the school children rush to the kitchen door to find out who we are and what we're doing here.

Once the women arrived, it didn't take them long for them to get out the bowls, spoons and roll up their sleeves and start combining the ingredients for enchiladas, pastelitos and huevos picados con chirzo. They love to cook and are very interested in getting recipes that use the TSP. Argentina was calm despite the chaos of twenty women cooking together. As the delcious smells started drifting out to the school's courtyard, the children came running back into the kitchen to check out our progress.

The water source comes from a spigot in the courtyard and we carry it in using large plastic bowls. The principal stops by to say hello and shoo the kids back to class. The plant manager from Cargill joins us to meet everyone and taste test our recipes. The children carry small plastic baggies filled with Coca Cola which they sip from a straw. All are wearing school uniforms. Many want to meet us and talk with us. Some want to touch my hair.

The kitchen just hums with activity and the cooks spice up their dishes with a little more chili powder, dried peppers and salt. The food is plentiful and delicious. The women are excited to get the recipes and take them home to make for their families. There's no copier at the school, so Claudia, a twelve year old, takes me to the local market that has a copier. It's about eight blocks through a residental area to get to the store which is a family run convenience food shop. The streets are dirt and rocks and along the way we see street dogs, women hanging out their laundry and old men sitting around small fires. The people are so welcoming and friendly. They want to talk with me, but I must say "yo Espanol un poco solamente". Claudia wants to stop by her house on the way back, so I can meet her mother. I meet her mother, two sisters and brother and have a chance to see her home. It is my first upclose view of poverty and I am astounded.

We rush back with the recipes and pack up quickly as we have another workshop this afternoon at the CEPUDO kitchen. It's been an awesome morning. The workshop went well. The TSP was a big hit and we're off to visit the headquarters of CEPUDO and set up for the next workshop.

Que pase un bien dia,

Melinda

San Pedro Sula gets SUPERSIZED

As we leave the airport in San Pedro Sula, Honduras the sultry night air reminds us of the heat we just left in the Midwest. Courtney, Pascasie and I are warmly greeted by Carlos from CEPUDO. It's like we are old friends and he catches us up on what's been going on with soy in the schools, orphanages and daycares supported by his organization. He also shares with us the work CEPUDO is doing with building homes and starting tiliapia farms.

This is Courtney's second trip to Central America and the first for Pascasie and me. Pascasie can't get over the number of billboards for every kind of fast food - - Burger King, Popeyes and even Little Caesars Pizza. There seems to be a fast food establishment on every corner. Carlos explains that the influx of fast food restaurants hasn't necessarily been a good thing for San Pedro Sula. It is contributing to obesity and to some Hondurans, if you are seen by friends eating fast food it is a status symbol, even when the families disposable income can't support being supersized. That said, we are very hungry and convince Carlos to take us through the "Drive Matic" at McDonald's before dropping us at the hotel.

This is the beginning of a week long journey through Honduras and Guatemala. Tomorrow we will be helping out with two Cooking with Soy Workshops sponsored by CEPUDO and featuring Cargill Textured Soy Protein.

We are beginning to feel the effects of our day of travel, yet we are excited about the workshops tomorrow and look forward to seeing more of San Pedro Sula. We exchange our dollars for lempira, the currency of Honduras. I am grateful for Courtney's ability to communicate in Spanish. We then head up to our hotel rooms to settle in and prepare for a busy day tomorrow.

Buenas Noches,

Melinda

City of the Jeepneys

Philippines

Now off to the "city of the jeepneys". Jeepneys are a public form of transportation in Manila (really the only form). When the U.S. left their army base in Manila, they left behind jeeps that had been used throughout the Pacific. The Filipinos took the jeeps, extended the frames, customized them to be a bit more flashy, and made them the vehicle of Manila's mass transit system.

We have traveled to Manila to visit the Nutrition Center of the Philippines (NCP) and the Food and Nutrition Research Institute Department of Science and Technology (FNRI-DOST). Both institutions are located in Taguig City, a district of Manila which is located approximately 6 miles southeast of the city's center.

The World Initiative for Soy in Human Health (WISHH) has collaborated with us in a project to provide soy flour through a Quality Samples Program (QSP) in Manila. NCP will see that the biscuit developed for the program will be implemented in local school nutrition programs in the Philippines.

NCP is an excellent partner with great experience in product development and implementation of these products. Their director, Dr. John Solon, is an excellent leader with a very talented and passionate staff. NCP is nationally recognized and respected as an institution that will help solve nutrition challenges in the Philippines for many years to come.

As we entered the campus where NCP is located, a banner was strung across the gate that announced August as Breastfeeding Awareness Month and this week (August 1-7) as Breastfeeding Awareness Week. The National Nutrition Council of the Philippines sponsors and promotes this in Manila. Although the Nutrition Council shares a building with NCP, these are two separate entities. The Nutrition Council is a branch of the government that oversees nutrition legislation on the national level.

The friendly staff welcomed us to NCP as we entered. We were delighted with the visit we had made, which was highlighted with a very successful and encouraging meeting with the staff as well as a tour of their processing and packaging facility. This is a great project for U.S. Soy!

Regards,

Nick Scates

Gold Mine of Knowledge at Soy Symposium in Surabaya Indonesia

Leaving the U.S.

Hello readers. This is my first blog writing experience with NSRL and also just happens to to be my first blog writing experience ever.

I am now on my way to Tokyo and we are ascending out of Detroit. So, given that everything works out as planned, I am en route to meet up with our executive director, Dr. Hans Stein, in Hong Kong. We will touch base, slap a high five, and take our separate flights to the great land of Surabaya, Indonesia of the 3rd Soy Symposium. Surabaya, Indonesia is the capitals city of East Java Island (Jakarta being the capital city of West Java Island). In fact, last year around this time, Dr. Karl Weingartner and I paid a visit to Jakarta where we learned so much about soy 's role there. Indonesia is country of several beautiful islands. I cannot wait to return and explore some more.

Indonesia

Indonesians have been consuming soy as far back as records are able to go on human life in that region. Asia, after all, is the birthplace of soy. What I have found is that in Indonesia, the most popular use of soy for human consumption is used in making tempe. Tempe is a value added product that surfaced in the 16th Century which utilizes the whole soybean. The whole soybean is allowed to ferment in a special environment of dry heat. The majority of tempe production occurs in the informal sector. Just like in many different segments of the informal sector, scores of entrepreneurs independently operate their own small scale tempe and tofu factories (shown the picture). This is a vertical business because the same group of people that produce the product will also sell their own product in the market or on the street sides. Unbelievably,m when visiting small scale tempe producer in West Java in 2009, I peeked into the storage room of a tempe/tofu producer and found the small 5ft. x 5ft hut supplied with U.S. soy.

Turns out, in 2007, Indonesian imported 1.1 million metric tons of soy and only produced 0.6 million metric tons. Ten years before that one could virtually reverse those numbers. In ten years, what makes a country turn from a soy producing country to a soy importing country?

In 1999, Indonesia held its first free parliamentary election. Indonesia is now the world's third largest democracy. The country also has the immediate advantage of manufacturing various goods at low cost due to the availability of low cost labor. Another factor is that more and more Indonesians are moving to the metropolitan areas.

The macro-economist in me now rests.

The Symposium

Monday's session was very interesting. It was a detailed introduction and look into the food industry in Indonesia. Information was delivered in many graphs showing aggregate data on what the Indonesian consumes, total soy consumption, and in what forms the soy is consumed.

I've been carrying around the canister that contains our NSRL international poster. I had the chance to display it during a poster session at the symposium and it generated much conversation about who we are what we do and our impact with soy around the world. I've used the poster to break the ice and have some quality conversations about how NSRL. NSRL's attractive gold color that represents our International Outreach Activities also stands for the 'gold quality' of knowledge that NSRL is willing to share with our partners and beneficiaries across the globe, knowledge of the benefits of using soy to combat hunger and improve nutrition.
Dr. Hans H. Stein gave a presentation at the conference on the amino acid profile of soy and how soy plays an essential role in delivering much needed protein to those who need it.

"Children have a much greater requirement for amino acids than adults if calculated as a percentage of the diet and if they consume diets that are mainly based on cereal grains and pulses, they usually do not receive sufficient quantities of amino acids." - Dr. Stein (from symposium presentation abstract). The participants really enjoyed his presentation. They soaked up what he had to say so well because they were hearing things from a new perspective. NSRL has definitely benefited the people attending this conference through the knowledge that has been shared here today. Moreover, NSRL has learned so much from this conference. It was amazing to hear what Indonesians had to say about soy in their part of the world. By listening to them, we have embarked into a new realm of understanding where Indonesia's priorities lie in the soy industry.

Add the industry knowledge of Dr. Mark Messina and Peter Golbitz to this equation and this symposium is a gold mine of opportunity for for knowledge transfer among the attendees.

Warmest Regards from Indonesia,

Nick Scates

Midwest Food Bank clients enjoy soy enhanced hot meal

Tuesday, August 3, 2010

NSRL had the privilege of joining with the Midwest Food Bank (MFB) in Peoria last week to celebrate receipt of a check from the Community Foundation to support the Tender Mercies Program.

Tender Mercies is a collaboration between MFB and NSRL, who together created a pre-packaged, easy-to-prepare, highly nutritious, soy-enhanced hot meal mix that incorporates donated soy ingredients. Over the past six months, Stacey Krawczyk and Marilyn Nash have modified and adjusted recipes to get the right taste, texture and mouth feel that would be appealing and appetizing to MFB clients. Each packet of Tender Mercies can serve five people at a cost of about 11 cents per serving. The recipe blends Textured Vegetable Protein (TVP) with rice, dehydrated beans and chicken seasoning. 5 cups of boiling water is then added for a high fiber, high protein, nutritionally balanced and delicious meal.

The goal was to develop a soy-enhanced product that was highly adaptable and also enjoyable to eat. The chicken & rice hot meal has a two-year shelf life and visual instructions for preparation are on the label along with written instructions.

The media were invited in to taste the Chicken & Rice hot meal and they thought it tasted pretty good. MFB volunteers were on site assembling the hot meals and the media had a chance to tour the MFB facility.

There are several other soy-enhanced recipes in the pipeline that are being developed to be part of the Tender Mercies Program. Larry and Susan Herman have been excellent partners for NSRL. They are so passionate about their work and we really appreciate their commitment to making a difference in the lives of people who are hungry and food insecure. MFB will begin distributing Tender Mercies in mid-August to 190 not-for-profit organizations. MFB supplies food to about 70,000 people each month.

We are pleased to be making a difference with soy in our own backyard and look forward to working with MFB on future Tender Mercies products that provide highly nutritional soy solutions.

Regards,

Bridget

High Hopes for Illinois Soy's Impact in Haiti

Saturday, July 31, 2010

Illinois soybean farmers have high hopes that the time and effort invested into helping Haiti understand and appreciate the many benefits of soy will lead to a long-lasting relationship. Our recent trip to Haiti reinforced that the Haitian people have a strong commitment to partnering with us and plans are underway to focus on nutrition education, school lunch programs enhanced with soy and a national soy dairy training center.

For more than five years, the Illinois Soybean Association (ISA) has focused on Haiti by supporting NSRL work at the Caroline Chauveau Girls school in Port-au-Prince, where over 300 girls have received soy-enhanced school lunches. The school was damaged by the earthquake, but none of the students, teachers or staff were injured.

In February of 2010, ISA generously provided support for a container of soy-enhanced soup mix to be sent to the National School Lunch Program of Haiti (PNCS) in Port-au-Prince. We were able to visit the warehouse where the product is being stored on this trip and saw the distribution centers being operated by PNCS. We also met with the team from the Centres Gheskio, where families living with HIV/AIDS are offered government support and resources.
It was humbling to hear about the challenges the people of Haiti face in their day-to-day lives, but it was also wonderful to learn of the great assistance the ISA container of soy enhanced soup mixes provided to the people of Haiti.

Haiti is a very important neighbor, and a country to which we are commited to providing support for developing nutrition solutions. As we left Haiti, we realized there is still much to be done. We are grateful for support from ISA and pledge our continued focus on finding soy solutions for Haiti.

Regards,

Bridget

Soy in Haiti: Yesterday, Today and Tomorrow

Friday, July 30, 2010

Today was a bit of a deja vu for me. We traveled to the Hotel Karibe to host our workshop on soy nutrition: Soy in Haiti: Yesterday, Today and Tomorrow. We held a seminar at this venue in January 2009 focusing on soy applications in dairy and meat processing. It was great to be back and working with our partners in person. There remains great interest in developing local food production and processing capacity as well as a strong dedication to meeting the nutritional needs of the Haitian people.

There was excellent participation at the conference with over 65 attendees who represented the NGO community, local government, businesses and academia. They all helped make this a rich exchange of ideas and collaborative thinking.

We were able to share the value of soy protein with this group and discuss how it has been in use in Haiti for many years in many forms. We explained the excellent protein resource and economical benefits that can be achieved through the use of soy proteins.

At the end of the workshop, we met with several individuals and groups interested in pursuing the use of soy protein and discussed ways to connect them to the market suppliers in the U.S. We also discussed options for microenterprises using soy as a base product or ingredient.

As we come to the end of our time in Haiti, we leave with cautious optimism. The country's spirit is intact and that is a true strength for the nation as it rebuilds and evolves. We have seen such dedication and creativity this past week in the work being done in Haiti by Haitians and internationals alike. There is an opportunity here for the nation to move forward and build a strong foundation from which to flourish and grow. We will continue to work to expand the use of soy protein products in Haiti and around the world.

Regards,

Bridget

Talks begin about Soy Dairy Training Center in Haiti

July 29, 2010

The morning began with a beautiful sunrise. It is warm in Haiti and it is hurricane season, so each day that passes without a major storm is a small blessing. We traveled to the State University of Haiti today to meet with the faculty and staff and see their agriculture and veterinary medicine campus. The University is back in session and students have resumed their studies in the midst of significant damage from the earthquake, that is still very visible. The young adults who attend the University are the key to a promising future in Haiti and having local universities resume classes brings a feeling of stability and routine and a sense of hope.

The University of Illinois and the State University of Haiti have areas in common - - agriculture, food and nutrition. It was a pleasure to work with our colleagues and to learn of the progress underway at the University as well as the exciting plans for further reconstruction and growth.

This may be a possible site for a soy dairy training center. Local groups as well as World Initiative for Soy in Human Health (WISHH) and World Soy Foundation (WSF ), are intereested in creating a soy dairy training center in Haiti. We discussed the necessary electricity an plumbing connections that would be needed for such an endeavor, as well as the needs for a business minded operation with a focus on quality and sustainability.

We remain enthusiastic about the work underway with nutrition in Haiti and are working to help that continue with an even greater impact.

Regards,

Bridget

New soccer balls get banana kicked in Haiti

July 28, 2010


Port-au-Prince, Haiti




























My family and friends generously donated quite a few soccer (footballs) for me to bring to Haiti to give to the children we meet during our travels. When we visited Centres Gheskio, we learned of a new school of 600 students that was recently set up for children who live in a nearby tent city. The soccer team at the school had an upcoming match scheduled and their only football had burst, so they were thrilled to receive new soccer balls. We wish the Centre Soccer Team good luck and hope the new soccer balls bring them a win!



Since we've been here, we've met with the leadership team from the PNCS (Programme National de Cantines Scolaires) to discuss the progress with schools re-opening and the resumption of the school lunch program. The schools that survived the earthquake are back in session and new schools set up to serve the children of families living in tent cities are providing a sense of normalcy and routine. The school lunch meals are welcomed by the children and provide much needed nutrition.


One of the truly remarkable buildings in downtown Port-au-Prince was the National Palace. Standing for almost a century, it was a symbol of Haitian indepence. It's nickname is the Haitian White House. The domed entrances, prominent porticos and white pillars were devasted by the January 12, 2010 earthquake and it is heart-breaking to see the demise of such an architectural icon. George baussan was a Haitian who had studied Beaux Arts architecture in Paris. He designed the palace incorporating Beaux Arts, Neoclassical and French Renaissance Revival ideas. The French government has offered to build an identical palace in its place.

There are enormous challenges facing the nation of Haiti; yet, wherever we went, we were greeted with warmth and hospitality. The Haitian people believe in a better life for their children and are eager to find opportunities to achieve a better life. We have seen signs of reconstruction and international assistance as we traveled throughout the city. There is hope here and that is quickly evident when you meet the people living and working here.

Regards,

Bridget

Witnessing the impact of the devastation in Haiti

Tuesday, July 27, 2010

Courtney and I flew to Haiti today. It is truly remarkable that less than eight months ago a 7.0 earthquake devastated this country. We have remained in close contact with our friends and partners in Haiti, but it is hard to imagine what we will encounter when we arrive. We are anxious to see old friends and visit the students at the school with whom we've been working for over five years. We look forward to stopping by the relief centers that have been distributing our soy-enhanced soup mixes generously provided by the Illinois Soybean Association through Illinois checkoff dollars.

We land in Port-au-Prince and we are in awe. There is so much still in ruins. Haiti is a testament to mankind's resilience. Tent cities are everywhere right next to the mounds of rubble. So much challenge remains, but the spirit of the Haitian people is omnipotent.

We start our time here with a meeting with Dr. Marhonne from the State University of Haiti. Dr. Marhonne is also a leader in the Ministry of Health for the government of Haiti. We discuss the progress since the quake as well as current activity on campus. Dr. Marhonne was interested in knowing about the work of NSRL and WISHH over the past five years. We discuss future opportunities where we can work together.

As the night grew late, a thunderstorm rolled through and cooled the night air. We contemplate how the menacing storm must sound to the people living in the tents.

The rain continues, but has slowed as our thoughts drift towards tomorrow as we contemplate the challenges and opportunities to incorporate soy into the diets of Haitians.

Regards,

Bridget

ISA Summer Research Tour Highlights

7/23/10


Illinois Soybean Association Summer Research Tour at the University of Illinois


The weather today is overcast and a bit rainy, and I'm sure the farmers are wondering if their fields are being rained on as they listen to presentations on soy production and the many diseases, insects and pests that impact their yields. The day began at South Farms, so everyone could see the test plots up close. There was a cool breeze and several of the presentations took place near the seed house before the rain clouds moved everyone to the auditorium at NSRL.


Over sixty farmers from all around the state are here today to learn about soy research being done on the University of Illinois campus and how they can apply the research to their fields. Farmers have interest in this research, not only because advancements in technology will benefit their yields, but also because each year at harvest time, farmers pay a checkoff to the Illinois Soybean Association that funds various soybean research projects. Last year the ISA funded $4 million in soybean research. The annual tour held by the ISA is a chance for farmers to see how their money is being spent.


Along with the opportunity to listen to valuable presentations, farmers also had the chance to talk with researchers, look at soybean plants in the fields and tour the National Soybean Research Laboratory and the Institute for Genomic Biology today.


Today's presentations covered topics including the use of soybean ingredients in diets fed to swine, effective management strategies for soybean aphids and Japanese beetles, management of white mold in soybean, and wide hybridization.


Wide hybridization is the transfer of agriculturally important traits from one species to another. This research has led to the creation of hybrid soybeans that are resistant to a variety of soybean pests and pathogens.


However, hybrid soybeans are still vulnerable to invasive bugs recently discovered in Illinois, such as the Red Banded Stink Bug and the Brown Marmorated Stink Bug. Today farmers received flyers from UI entomologist Mike Gray about these pests, which are attracted to soybean blooms and will peirce through pods, reducing yields.


Farmers have also received an update on Yield Challenge 2010, which is a competition of about 50 Illinois teams all striving to have the highest soybean yield this year.


NSRL is providing lunch for everyone and it includes some delicious soy recipes- - corn casserole with silken tofu and incredible brownies with soy cream cheese. After lunch time presentations, we are all headed to Southern Illinois University in Carbondale to learn about more production research happening on their campus.

Regards,

Bridget

U.S. gives Rwanda $50 million to reduce hunger

July 16, 2010

Kilgali, Rwanda is the capital of Rwanda and the weather last week was a hot 75 degrees and a slight haze hung in the air during the daytime hours. I met with the Food Science staff and visit the University laboratories of Kilgali Institute of Science and Technology where a new meat processing plant with state of the art equipment had just been installed.

The center plans to be the training site for food companies involved in food processing and marketing. I met with Dr. Hilda Vasanthakaalam to discuss training needs for KIST staff and students to incorporate soy in meat processing. We brainstormed about sources for soy isolates. We talked with Vestine, the Rector, about an acceptability study for meat containing soy during the pilot testing of the processing plant. Dr. Hilda recently attended the NSRL Short Course, INTSOY in early June, so she enthusiastically visualized how this training center can be the Soybean Processing and Utilization for all of Rwanda.

At SINA Enterprise in Nyirangarma, Rwanda, I provided a soy seminar in the local language to employees of SINA and local area farmers. We discussed using soy in juice and they were quite interested in soymilk and yogurt applications.

Meetings were also held with the National University of Rwanda who is organizing a conference on food security and nutrition. Rwanda has made remarkable economic progress over the past fifteen years with per capita incomes rising; however, food insecurity remains a significant threat. High population density and growth have led to deforestation, soil erosion and decreased agricultural productivity. 2.2 million people are food-insecure and another 24% are highly vulernable to food insecurity. 83% of the country lives on less than $2 per day. Over 50% of children are chronically malnourished.

I met with the Minister of Education and Executive Director of Higher Education to discuss school nutrition policy and school feedin programs. Every school day, 300,000 elementary school students receive a hot lunch in a program managed by the United Nations World Food Program. A transition of responsiblity for school meals is gradually transitioning from WFP to the Rwandan government with full phase out by 2012.

This trip comes on the heels of the announcement by the U.S. government that they have earmarked $50 million to boost food output. Rwanda is also part of the Feed the Future Initiative who will receive grants from the World Bank lead Global Agriculture and Food Security Program.

The Rwandan diet consists primarily of sweet potatoes, cassava and peas with bananas, corn and fruits added in season. Protein deficieny is a serious problem and soy is a complete, high-quality protein that can help solve this issue. I had the chance to eat some of my favorite dishes on this trip - - a white fish similar to tilapia with a delicious sauce, amandazi (fritters) and maniok (beans with cassava) with mangos and papaya for dessert. I did miss my Jimmy John's while I was gone and had that when I returned to Champaign!

Pascasie Adedze

Soy Flour makes its way into noodle production in Cambodia

July 14, 2010

Courtney and I continue on our travels and this leg of the trip brings us to Phnom Penh, Cambodia where we met with our partners at International Relief and Development (IRD). We prepare for the upcoming seminar to be held at the Men Sarun Noodle Company. We will be providing technical assistance to local tofu manufacturers with a focus on food safety. We are also working together with IRD and the noodle manufacturing companies to incorporate soy flour into noodle production. The soy flour not only increases the protein content of the noodle, but it also gives the dough an elasticity that aids in processing and production.

July 15, 2010

We co-hosted a Soy Nutrition in Human Health Workshop in Phnom Penh, Cambodia for local industry and government representatives. We gave presentations about the benefits of soy for human nutrition throughout life as well as presentations focused on soy applications in local food products. It was a great opportunity to share the value of soy with a new audience in Cambodia.
The seminar took place at the Men Sarun's riverside facility. What an outstanding processing plant and this Cambodian location is in a beautiful part of the country. The scenery was breathtaking. Men Sarun Noodle Company is growing rapidly and we were able to visit the construction site of their new expansion. We also visited the noodle processing plant and were very impressed with the efficiency and outstanding manufacturing processes. After the seminar, we met with our collaborators and discussed the projects and next steps.

July 16, 2010

We had the opportunity to visit the offices of International Relief and Development to discuss programs in the region. There seems to be many ways we can support each other in our efforts to improve the nutrition of the people of Cambodia.

The trip has turned out to be extremely worthwhile. The seminars, workshops and meetings all show promise for using soy in local recipes, baking applications and noodle production now and in the future. Soy has gained a fooothold in Vietnam and Cambodia and we hope to see continued growth and carry on our projects with local partners and collaborators.

All the best,

Bridget

Drinking Dragon Fruit Juice in DaNang

It was another early start to our Vietnam trip today. Courtney and I took a quick flight to DaNang, located in the southern part of the country. The city of 700,000 people, sits on the southerly curve of a vast, well-protected bay. It has developed into central Vietnam's dominant port and its third largest city.

We brought rain with us from Hanoi, which resulted in our checked luggage being soaked! Que, Sera, Sera. We boarded a boat, wet luggage in tow and traveled to Cham Island, off the coast of Vietnam. Cham Island is a very unique palce due largely to the spectacular coral reef that rings a portion of the Island. It is also home to a new soy microenterprise and expansion on a previous soy project.

Last year, NSRL partnered with the U.S. Vietnam Foundation to provide technical assistance to FaifoSoy to create a soy-based microenterprise in the DaNang area. FaifSoy sent a team to NSRL to receive hands-on training in the production of soymilk, tofu, yogurt, ice cream and all types of soy used in baking applications. After returning to DaNang, the FaifoSoy was visited by NSRL technical experts that assisted the FaifoSoy team with further training at their new production site. That microenterprise continues to produce the soy products for the local market in DaNang City as well as for donation to local schools. FaifoSoy has also expanded their efforts to a new brand located on Cham Island. This is a location that the family behind FaifoSoy has long been involved and well invested. They have worked to help create a conservation center on the Island and assist with local efforts to help protect the coral reef.

The Island is lovely and attracts many tourists which present vibrant and lucrative marketplace for the expansion of the FaifoSoy soy baked products. In addition to this, the new FaifoSoy branch is also providing products to the Islands' schools as part of their social responsiblity program. We had timed our visit well and were able to participate in the distribution of the soymilk to the local children. They drank the milk over ice and through straws. They all gave us a "thumbs up" on the taste. The children receive soymilk produced by FaifoSoy twice a week.

We returned from Cham Island and traveled to the original FaifoSoy production facility to meet with the manager and his team. It was great to see him again and to see the exciting progress that continues at FaifoSoy. They have added multiple new soy dairy and soy-enhanced baked goods. We tasted their new soy yogurt, a refreshing treat on such a hot afternoon! We also had a chance to see that the FaifoSoy microenterprise is prospering due to the dedication of the FaifoSoy team.

We returned to our hotel for a cold serving of dragon fruit juice. This stunningly beautiful fruit, also known as pitaya, is an intense color and shape with delicious taste and magnificent flowers.
The hotel had an amazing presentation in serving the delicacy. The fruit, which is a beautiful hot pink color with curly green edges, about the size of a softball, was resting in a small wooden chair. Sweet! A very refreshing way to end the day and it made us forget just for a moment about our soaked luggage!

Regards,

Bridget

Soy Seminar at Thang Long University in Hanoi

Monday, July 12, 2010

Today began with an early morning in Hanoi, the country's captivating capital. Many here rise early to exercise by Hoan Kiem Lake. We though are headed to Thang Long University for a seminar on Soy Protein Nutrition and Applications and Food Safety. Thang Long is the first private university in Vietnam, founded in 1988.

Our drive was enjoyable as we watched Hanoi wake up. It is an ever expanding city with what seems like construction zones on every corner. It is also a city of motorbikes. They are the mode of transportation for everyone. Many families were headed to school or work. It is so amazing to see entrepreneurs buzzing by on their motorbikes weighed down by backpacks and satchels loaded with a wide array of wares - - everything from caged ducks to massive bundles of sweet smelling flowers.

We co-hosted today's seminar with the Thang Long University and the U.S. Vietnam Foundation. The seminar included presentations from NSRL, the Director of the Vietnam National Institute of Nutrition, the Head of the Department of Food Safety Administration, faculty from the Thang Long University and representatives from the U.S. Vietnam Foundation. It was well attended with great interaction from local industry, hospital staff and government officials. We were excited to see the interest in soy protein and the enthusiasm for applying nsoy into local programs and products. It was a wonderful opportunity to share with key decision makers about the nutritional and economic benefits of soy protein for commercial products as well as share information about using soy for feeding and health programs.

We also had a moment of fun when we were asked for ideas on how to include soy protein into local Vietnamese foods and recipes. We took the opportunity to share with the audience ways we could have made today's lunch served at the University cafeteria, a soy lunch. We hope we made Marilyn, our Master NSRL Soy Chef proud!

After the seminar was completed, we returned to our hotel and walked to the Hanoi Opera House. The Hanoi Opera House is considered to be a typical French colonial architectural monument and is also a small-scale replica of the Palais Garnier in Paris. It was erected by French colonists between 1901 and 1911. It was spectacular to see the impressive design upclose.

We then enjoyed some local cuisine and called it a night.

Regards,

Bridget

World Cup Final Game viewed from Hanoi

The journey to Southeast Asia began from Willard Airport on a beautiful summer Saturday morning. It was a great day for flying as the skies were clear and the flights were on time.
Courtney and I had a connecting flight in Detroit and then boarded the plane destined for Hong Kong. We had just a brief layover in Hong Kong and then caught a flight to Hanoi, Vietnam.

This city is just beautiful! We arrived in the late evening and the beautifully colored, brightly lit lanterns suspended in the trees within the city parks were breathtaking. It is a truly charming city and one that I always enjoy visiting again. Hanoi is the capital city and lies at the center of the triangular basin of the Red River. With around 3.5 million people and an area of 920 sq km, Hanoi is the country's center of economy, politics, culture and society.

I check into my hotel room and switch on the World Cup Final Game and settle in for the evening. I look forward to seeing more of the city tomorrow, but right now I've got a match to watch!

Regards,

Bridget

Tribute to Lyle Roberts and Mary Burke from the Illinois Soybean Association

On July 6th NSRL paid tribute to Lyle Roberts and Mary Burke from the Illinois Soybean Association for their on-going support of soy research, outreach and educational activities at the University of Illinois. Lyle and Mary who are both retiring have left a remarkable legacy that has greatly contributed to the soy industry and the success of many projects. We have been fortunate to have benefited from their expertise, work ethic and commitment to Illinois soybean producers.

More than sixty soy industry leaders gathered at Memorial Stadium to remember the many contributions of Lyle and Mary and reflect on the true leadership they provided to the industry.

Dr. Hans H. Stein welcomed everyone and thanked Lyle for his part in establishing the National Soybean Research Laboratory Endowed Chair and for his over 25 years dedicated service to the industry. He also thanked Mary for her behind the scenes organizational skills that kept everything running smoothly. Dr. Robert Easter and Steve Sonka also thanked Lyle and Mary and reflected on their successful careers and contributions.

I thanked Lyle and Mary for establishing Managed Resource Areas that provide accountability to Illinois producers regarding the use of their checkoff dollars. Lyle was instrumental in establishing the World Initiative for Soy in Human Health and his visionary leadership has provided U.S. soy as a high protein solution to combat world hunger. With over 800 million people, 200 million of them children, suffering from malnutrition, it takes great vision and leadership to find a sustainable model like soy to provide nutritious sustenance to the world's hungry.

We are grateful for all that Lyle and Mary have done for the U of I and especially NSRL. They have been valued colleagues, influencial collaborators, consummate professionals and skillfull leaders. We wish them the best as we say "soy long".

Regards,

Bridget

Danny Erickson Retires from NSRL

NSRL's own Soy Ambassador, Danny Erickson, retired this week after a distinguished 31 year career. Danny trained over 5,00 people during his time at the U of I. His soy processing expertise and equipment knowledge has provided private industry as well as government agencies and NGOs with vast information about dynamic processing and utilization techniques. Danny's hands-on approach to helping others learn positively impacted students, businesses, international organizations and U of I faculty and staff. Danny was the 2010 winner of the Chancellor's Academic Professional Excellence (CAPE) Award.

We wish Danny many good days on the golf course as he enjoys his summer!

As we look forward to the upcoming weekend and plan our 4th of July celebration, parade, BBQ and watching of fireworks displays, we want to say thanks to all of our deployed service members around the world and their families for their service and sacrifices. Because of their efforts, we remain free and safe. The United States of America really his the home of the free because of the brave!

Happy 4th of July!

Bridget