(Photo: Iowa Soybean Association / Joclyn Bushman)
Rural Route 2: A lesson in the kitchen
March 31, 2025 | Bethany Baratta
When soy extraordinaire Linda Funk offered to host a soyfoods demonstration for our communications team, I was excited, albeit a little hesitant. Not because of Linda’s credentials (she’s a well-known author, home economist and communicator), but because it was different. I had cooked tofu in my own home kitchen without success, and I wasn’t sure I wanted to subject myself to that experience again.
I was raised in a household where milk came from dairy cows and protein came from the cows, pigs and chickens we raised on the farm. Linda was raised in a home much the same; she had early career success working for the Wisconsin dairy industry before going to work for The Soyfoods Council, created and funded by Iowa soybean farmers.
Linda greeted me in the kitchen before the demonstration. She understood my hesitancy, but, as she does so well, said, ‘Try it, you’ll like it!’ Linda expertly crafts recipes that are a hybrid of soy and meat pairings, and they can be found in her new cookbook. (See Page 26 for more information).
Soon, recipes, ingredients and cooking utensils were scattered into stations, ready for our team to prepare dishes to sample. A table of foods made with soy graced another table; Linda prepared apricot oatmeal cookies with soy flour and texturized soy protein. We also saw canned black soybeans, tempeh, marinated tofu, cereal featuring soy, flavored, plant-based crumbles and tofu-based cream cheese spreads. At another station, we sampled soy-based beverages (chocolate flavored was a hit!).
Teammates served up edamame and corn salad, lemon curd pudding and stuffed shells, all featuring soy-based ingredients. Linda coached me on preparing a better batch of tofu — far superior to the spongey, tasteless cubes I had prepared at home previously. This tofu, blended with peppers, plant-based crumbles and miso sauce made a flavorfully complex, filling, dish.
Linda’s cooking class was a learning experience for our team, who is used to talking about soybeans — the crop — and not as familiar with soybeans as food.
I had that hands-on cooking demonstration on my mind as we were putting this issue together. April is recognized nationally as Soy Foods Month. It recognizes the miracle bean’s role in providing a nutrient-rich protein source. Soy’s versatility — as food for people and as feed for livestock — continues to shine. I’m happy to add Linda’s cookbook to my collection as a reminder to enjoy soy not just throughout the beauty of the growing season, but in my own kitchen.
Enjoy the issue!
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