North Dakota soybean council's insightful food and farm tour

By Scout Nelson

The North Dakota Soybean Council recently took the lead in educating people about the significance of soybeans by hosting an enlightening Food and Farm Tour. This event became a hotspot for renowned chefs, dieticians, and other food industry experts from across the nation.

Chef Abbie Gellman, a registered dietician from New York City, highlighted the importance of understanding soybean farming practices and how soybeans reach consumers, enhancing our appreciation for food origins.

The primary aim of the tour was to enlighten food professionals on the nutritional advantages of incorporating soybeans into diets. Chef Benjamin Whitmore, from North Dakota College of Science, emphasized the ease of integrating soy products into regular dishes. He mentioned using textured soy products as a staple ingredient in many recipes, such as chili.

The event's itinerary was robust, including a health and nutrition seminar on soy, soy food taste testing, and culminating with a visit to Jim Thompson's farm. Thompson, North Dakota soybean council treasurer, emphasized soybeans as a nutritious protein source, particularly for those seeking lean protein alternatives in their healthy diets.

Worth noting is the fact that soybeans stand out as a plant-based protein champ. They boast over 10 grams more protein than any other bean, marking them as a dietary powerhouse.

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