Great job ladies!
Great job ladies!
Tommy Fello doesn’t just celebrate National Soyfoods Month in April. He lives it, all year long. The owner of the 125-seat Tommy’s Restaurant in the Coventry Road neighborhood of Cleveland Heights, OH, has been in business since 1972, and offers soyfoods on the menu seven days a week. It’s a broad menu, little unchanged from the restaurant’s early years, where meat items continue to coexist with vegan and vegetarian options.
Tommy Fello estimates, “About 75% of our sales are vegan or vegetarian items.” He explains that one goal of the restaurant is for people to come in as a family and have each person get something they want. “We fell into a niche where we could grow and prosper. We have our customers to thank for it.”…
From the April 2011 Soy Connection Newsletter
How does soy fit into the new Dietary Guidelines?
Many soyfoods are nutrient dense. Increasing the intake of nutrient dense foods allows one to easily decrease added sugars, sodium and solid fat in the diet. Soy can be used as a lower fat, high protein alternative. Many soy products are good sources of fiber, iron, calcium, and potassium (ADA, 2003).
To continue reading go to The Soy Connection (www.soyconnection.com)
BY JOE GARDYASZ
Senior Staff Writer
An organization dedicated to promoting the benefits of soybeans has launched an initiative to teach teenagers healthier eating habits.
The Soy for Life Foundation was established three years ago by The Soyfoods Council as a vehicle to fund research and to educate consumers, food industry professionals and the media about the benefits of soy products. The 501(c)(3) organization is also committed to developing programs to assist malnourished populations.
The Ankeny-based foundation has partnered with the Chrysalis Foundation in Des Moines to offer “Soy Sense,” an after-school nutrition education program for middle-school girls. The one-hour sessions focus on topics such as the nutrition content of foods, portion control, keeping a food and fitness journal and how to make healthful snacks.
Linda Funk, Soy for Life’s executive director, said that several research studies have concluded that girls who consume at least one serving of soy products per day may reduce their risk of developing breast cancer later in life by up to 50 percent. “So we really wanted to get the word out about how important it is for young girls to consume soy,” she said.
The program, which began in January and continues through May, is offered through Chrysalis’ existing after-school programs at 10 middle schools in Greater Des Moines. The foundation’s goal is to expand the program statewide and then nationally.
Soy for Life is also working with Iowa State University’s Nutrition and Wellness Research Center to study how package design and nutrition messages affect how teens choose snacks.
This week, Funk returned from a one-week trip to Uganda, where she traveled with several agricultural experts to learn how the foundation can assist farmers. Soy for Life is working with ISU’s Center for Sustainable Rural Livelihoods on that project.
The foundation is seeking partners for additional projects to address health, nutrition and childhood obesity issues. “Partnerships are critical for us,” Funk said.
A pilot program to promote both wellness and soy products is being tested in central Iowa schools for a possible statewide rollout. Jantina Wennerstrom, spokeswoman for the Ankeny-based non-profit Soy for Life Foundation, says she’s meeting with classes of middle-school girls for an hour at a time over four weeks.
“We talk about healthy choices, eating breakfast, fruits and vegetables,” Wennerstrom says. “The girls get to prepare their own snacks and usually that’s where I start showing them different soy foods they can use, like a salsa or a smoothie. They get to touch and taste and take a look at tofu and different soy foods.”…
Reflecting on asome of my favorite soyfoods we ate this year….
Chef Ephraim Malag, Tournament Club of Iowa, Polk City, IA – to many to name!
Chef David Garcia, Dubuque Golf & Country Club, Dubuque, IA – oven roasted top sirloin with a black soybean salsa
Chef George Formaro, Gateway Market, Des Moines, IA – tempeh grinder
Can’t wait to see what 2011 has in store for soyfoods!
The Soyfoods Council is an affiliate of the Iowa Soybean Association. The mission of The Soyfoods Council is to serve as a catalyst, leader and facilitator to mainstream soy-based foods into the global marketplace—America and beyond. To mainstream soyfoods: to build the category of soyfoods products by making action-prompting connections between edible soybean growers and food producers, foods distributors, chefs, retailers and eventually consumers.