When you think about the value of soybeans, you probably think of acreage, crop production, and price trends. But have you ever thought that soybeans are a valuable investment in your overall nutritional health?
That’s exactly what Karen Ballard set out to do just a few years ago. A former Extension researcher and now a row crop farmer in northeast Arkansas, he decided to experiment with vegetal soybeans to incorporate plant-based protein into his diet.
To his surprise, Ballard saw dramatic improvements in his health and immediately came to believe in the power of soybeans. He said: “Soybeans have a unique nutritional profile. We have the power to change the course of people’s lives just by what we eat.”
Since his discovery, Ballard has made it his mission to increase awareness and access to high-quality, whole soy foods through his activities in the Delta and across the country. B&B Old Farms. Moreover, his dedication to promoting soybeans has recently led to an incredible opportunity and breakthrough in the plant-based protein space.
through a project carried out jointly with University of Arkansas Pulaski Technical College – Graduate School of Culinary Arts and Hospitality Management (CAHMI), Ballard led a group of culinary students to compete in the 2023 Soy Chef Competition, the nation’s first all-soybean culinary competition.
The power of soy
Ballard’s interest in plant-based protein emerged several years ago when he was diagnosed with alpha-gal syndrome (AGS), a rare but life-threatening red meat allergy. Although he has spent his entire life in agriculture, Ballard had not considered soy foods a part of his diet until this diagnosis.
Began to cook vegetable soybeans in various ways. He served them as an entree, added them to soups, tossed them on salads, and even fried them as a light, crunchy snack. He soon found that this simple dietary change made a huge impact; This is also evident by good reports at wellness visits and routine doctor appointments.
Ballard reports improved cardiovascular health, better bone density scans, and effortless weight loss. About a year ago, Ballard participated in a webinar in which he described his positive experience with whole soy foods. That’s when he met a gastroenterologist who was interested in Ballard’s holistic approach to health.
They collaborated together and applied for a grant to bring their vision to life. Grant funding approved Mid-South Soybean BoardIt resulted in a comprehensive project at CAHMI to promote the nutritional benefits of vegetable soybeans.
From seed to plate
The project began last spring when culinary students and instructors planted three types of vegetable soybeans in the CAHMI chef’s garden. Ballard reminded that this was an act of blind faith; because these soybeans were planted long before the grant was finalized or funding was provided.
Throughout the growing season, students tended the garden and spent time learning about the nutritional benefits of soy-based foods. At the time, Mandie Blake served as head culinary instructor and worked closely with Ballard to realize the project.
“I’ve been a dietitian for 27 years and have always taught people to eat more fruits and vegetables,” says Blake. There is not much protein in fruits and vegetables. Until we come to soy.
“Soy is a vegetable that contains all 9 essential amino acids, making it a complete protein that we can put on the plate in many different ways. Appetizers, appetizers, desserts, sauces. “There are all kinds of things we can do with soy.”
Students spent time developing a range of soybean-inspired dishes. Then, on November 3, eight of these students tested their skills as contestants in the Soy Chef Competition, which consisted of three categories: appetizers, main courses, and desserts.
Student chef contestants were:
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Elizabeth Gomargo: entertain appetizer, soybean tart
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Georgia Daniel: appetizer, soybean stuffed mushrooms; starter, black bean soybean sliders
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Cassidy Perry: appetizer, spicy black bean tostadas; sweet, twisted banana preserve
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Dylan Cruz: “Better than Chic-fil-A” tofu sandwich with starter, vegan macaroni and cheese
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Cooper Blough: entrée, tofu fish and chips
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Creighton Ward: a trio of sweet, soymilk cream puffs
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Janaiya Richardson: dessert, soy milk pudding
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Louis Cummings: dessert, soy panna cotta
Culinary excellence rewarded
On the day of the competition, students wandered around the test kitchen at CAHMI, preparing and serving their own creations. A crowd of attendees gathered around the kitchen’s large windows to watch the magic unfold.
One by one, students emerged from the kitchen doors to dazzle the crowd with their masterpieces. Instructors were beaming as they reviewed the results, praising and applauding the students for their hard work. Each dish was then put to the test by a panel of five judges from diverse backgrounds.
Competition judges were: Alicia Watson, chef and owner of Vito and Vera in Little Rock; Joyce Beger Doyle, operations manager at Eagle Seed Company and director of research for the Mid-South Soybean Board; Heather Barber, chef and owner of ROBER, Baja Grill and Revival Restaurant and Beer Garden restaurants in Arkansas; Clint Walker, director of child nutrition at North Pulaski School District in Jacksonville; and Greg Alexander works as a safety program manager for the Arkansas Department of Agriculture.
Attendees enjoyed a selection of soy-inspired dishes while awaiting the awards ceremony at the end of the event. CAHMI chefs Catherine McCormack and Regina Cornish joined Ballard and Blake to award the winners.
The champions of each category were given a gift bag, a silver medal and a cash prize of $500. Silver medal winners were appetizer Perry; Cruz, starter; and Ward, sweet.
The overall gold medal award went to Cruz for his fake chicken sandwich, which wowed the judges. Cruz was awarded the grand prize as the 2023 Soy Chef and walked away with an additional grand prize of $500.
Ballard wholeheartedly thanked the contestants for their participation. He said: “I want to celebrate the creativity on display today and the hope it has brought to so many people.
“This was more than an event. This was an educational journey. This is uncharted territory and you will come on many levels,” Ballard praised.
Blake addressed the students and encouraged them to build their future menus around plant-based proteins and keep soy on the plate.
“Going forward, each of you will have the opportunity to teach people about soy when you put soy on your menu. This goes back to a quote by chef Amanda Archibald: ‘You have to put good food in people’s mouths to open their ears.’”