Date:5/7-5/11, week 1
Monday: We met with Chris Fedler to learn about the Standard Operating Procedures of the labs we’ll be testing in. Kylie and I organized our bays of the labs with equipment borrowed from the storeroom. We met with Chef Jeremy, who works for ISU Dining. He gave us feedback about our recipes and answered some questions we had about different parts of our recipes.
Tuesday: We visited Super Walmart, the Asian Market, Wheatsfield Co-op and Hy-Vee and wandered the isles looking for products that had TSP in them. We met Katie Ruff, a Culinary Science graduate and the Demonstrative Chef at Hy-Vee West. She told us about what she does on a day to day basis and about the current remodel there. They are planning on having an even bigger Health Market, which features many soy products. We bought all our ingredients for our first round of testing. In the afternoon we started testing our recipes.
Wednesday: We spent the day testing recipes and refining our instructions on the recipes we’re done testing. We met with Erica to talk about our progress so far.
Thursday: We spent the morning testing recipes. We had some of the FSHN departmental staff try our recipes. They gave us great feedback, to help us evaluate our recipes. Our afternoon consisted of doing research, fine tuning our recipes and running to HyVee for more TSP.
Friday: Continued testing recipes. Referred to The Recipe Writer’s Handbook by Barbara Gibbs Ostmann and Jane L. Baker and various Soyfoods Council publications for formatting advice to make our recipes as accessible as possible for the consumer.