Chef Rob Gamble Wins 2013 Taste of Elegance February 4th, 2013

FOR IMMEDIATE RELEASE
Date: February 4, 2013
Media Contact: 
Linda Funk
Flavorful Insight, 515-491-8636
lfunk@flavorfulinsight.com

Interviews & photos
available upon request.

Chef Rob Gamble Wins 2013 Taste of Elegance

Lancaster, WI, February 4, 2013— Chef Rob Gamble, Big Foot Country Club, Fontana, captured the Chef Par Excellence award at the 2013 Wisconsin’s Taste of Elegance competition with his entrée Korean Barbequed Pork Pierogi. Chef Gamble competed against six other finalists for the $750 award.

“I love Korean Barbeque and I have a Polish heritage, so I simply combined the two to create this unique entrée,” Chef Gamble says. “The Taste of Elegance is a great competition and it’s always been fun for me.”

As the Chef Par Excellence, Chef Gamble will be attending an educational weekend hosted by the National Pork Board and held at The Culinary Institute of America’s Greystone Campus in St. Helena, CA.

Chef James Deptula, Heartland Grill, Madison, received the $500 Superior Chef recognition for his preparation of A Pork Tasting of Mexico, Tamale, Pozole and Mole.

Chef Tyler Sailsbery, The Black Sheep Restaurant, Whitewater, was the recipient of the Premium Chef Award and $250 with his Pancetta Wrapped Pork Tenderloin with Soy Pomegranate Drizzle and Brandied Apricot. In addition, Chef Sailsbery, received the People’s Choice Award and $250 for his entree. The new award this year, Best of Soy and $250, was won by Chef Paul Cummings, Heidel House Resort & Spa, Green Lake.

The Taste of Elegance featured seven of Wisconsin’s finest chefs who prepared an original pork entrée that has not been previously featured on their menu. Johnsonville Sausage; Tyson Foods, Inc.; Pork Checkoff; Resource Engineering Associates, Inc.; Wisconsin Soybean Marketing Board; and Wisconsin Pork Association sponsored the 2013 Taste of Elegance event.

The program was created to encourage pork menuing in a creative and non-traditional manner.  Chefs present their entrées to a panel of three judges, who are looking for taste, appearance and originality.

Other finalists in the 2013 contest were: Chef Aaron Fidder, Wisconsin Machine Shed Restaurant, Appleton; Chef Lisa Hitchcock, Survivors Bar and Grill, Wisconsin Dells; and Chef Zachary Benson, The Pine Lodge Restaurant at Heartwood Conference Center and Retreat, Trego.

Entries are judged based on originality, appearance, and taste. Judges for the evening were Chef Jeff Igel, Culinary Arts Manager, Fox Valley Technical College, Appleton; John Chastan, General Manager, Kalahari Resort and Convention Center, Wisconsin Dells; and Chef Mike Obois, House of Embers, Wisconsin Dells.

To receive a copy of the recipes from 25th annual Taste of Elegance, contact the Wisconsin Pork Association at 608.723.7551, visit the website www.wppa.org or e-mail wppa@wppa.org.

This program not only provides an elegant occasion to highlight the increasing popularity of pork on America’s menus, but also helps to strengthen chefs’ preference for pork as a flavorful and versatile meat. Since its inception, the national program has evolved into over twenty regional competitions, with more than 4,000 chefs participating. The program is funded with pork producer checkoff funds.

Competitors represent a wide spectrum of dining establishments, from fine dining restaurants to healthcare operations. In fact, participation has increased each year as more and more foodservice professionals use pork to create dishes that consumers enjoy and operators are proud to serve.

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The Wisconsin Soybean Marketing Board (WSMB) is a grassroots, farmer-led organization that leads efforts in soybean research and the expansion of soybean market opportunities. Established in 1983 as part of a Wisconsin-mandated checkoff, the board works every day to maximize the profitability of Wisconsin soybean producers. It builds soybean demand, creates new uses for soybeans, and focuses on soybean disease research. WSMB is committed to providing statewide soy education and outreach programs that inform consumers about the benefits of soy. It offers a comprehensive soy curriculum for educators, and partners with the Wisconsin Farm Bureau Ag in the Classroom to provide Soybean Science Kits and lessons that increase agricultural literacy.

Finalists Selected for Twenty-Fifth Annual Taste of Elegance Contest January 17th, 2013

FOR IMMEDIATE RELEASE
Date: January 17, 2013
Media Contact: 
Linda Funk
Flavorful Insight, 515-491-8636
lfunk@flavorfulinsight.com

Interviews & photos
available upon request.

Finalists Selected for Twenty-Fifth Annual Taste of Elegance Contest

Lancaster, WI, January 17, 2013—Seven chefs from throughout Wisconsin have been selected to compete in the 2013 Wisconsin’s Taste of Elegance contest, which will be held at the Kalahari Resort and Convention Center in Wisconsin Dells on January 31. The Taste of Elegance features Wisconsin’s top chefs who will prepare an original pork recipe that has not been previously featured on their menu. The reception featuring these seven chefs will begin at 6:15 p.m. The public is invited to experience the flavor and quality of foods produced by the state’s farmers.

Tickets for the Taste of Elegance are $20.00 each. Attendees can sample menu specialties from chefs who will be competing for the title of Chef Par Excellence, top prize of $750, and a complimentary trip from the National Pork Board to the Culinary Institute of America, Greystone, CA. The Superior Chef will receive $500, and $250 will be awarded to the Premium Chef. New to the contest this year will be a ‘Best Use of Soy’ Award with a prize of $250, featuring soy accompaniments, where chefs can include soy nuts, edamame, tofu, soy sauce, or soybean oil, with their pork entrée. In addition, those in attendance at the reception will select their favorite entrée, and a $250 People’s Choice Award will be presented.

The Taste of Elegance was created to encourage pork menuing in a creative and non-traditional manner. Judging is based on taste, appearance and originality.

The chefs who will be competing in this elegant contest are:

  • Chef Aaron Fidder, Wisconsin Machine Shed Restaurant, Appleton
  • Chef James Deptula, Heatland Grill, Madison
  • Chef Lisa Hitchcock, Survivors Bar and Grill, Wisconsin Dells
  • Chef Paul Cummings, Heidel House Resort and Spa, Green Lake
  • Chef Zachary Benson, The Pine Lodge Restaurant at Heartwood Conference Center and Retreat, Trego
  • Chef Tyler Salsbery, The Black Sheep Restaurant, Whitewater
  • Chef Rob Gamble, Bigfoot Country Club, Fontana

The Taste of Elegance not only provides an elegant occasion to highlight the increasing popularity of pork on America’s menus, but also helps to strengthen chefs’ preference for pork as a flavorful and versatile meat. Since its inception, the national program has evolved into over twenty regional competitions, with more than 4,000 chefs participating.

The Taste of Elegance is sponsored by Equity Cooperative Livestock Sales Association; Johnsonville Sausage; Resource Engineering Associates, Inc.; Tyson Foods, Inc.; Pork Checkoff; Wisconsin Soybean Marketing Board; and Wisconsin Pork Association. The event is held in conjunction with the Corn/Soy Expo, which takes place on January 31 and February 1.

Come see and taste the latest in creative culinary preparations with pork and soy foods at this contest. Contact the Wisconsin Pork Association at 608.723.7551 to order tickets.

To learn more about soybeans and their uses for livestock feed, soybean oil and soyfoods, visit the Wisconsin Soybean Marketing Board website at www.wisoybean.org.  For pork recipes and cooking tips, along with more about the Wisconsin Pork Association, visit www.wppa.org. For more information about Wisconsin Corn/Soy Expo, visit the website at www.cornsoyexpo.org.

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Note:  Chef’s biographies are available from the Wisconsin Pork Association. Recipes will be available upon completion of the competition. 

The Wisconsin Soybean Marketing Board (WSMB) is a grassroots, farmer-led organization that leads efforts in soybean research and the expansion of soybean market opportunities. Established in 1983 as part of a Wisconsin-mandated checkoff, the board works every day to maximize the profitability of Wisconsin soybean producers. It builds soybean demand, creates new uses for soybeans, and focuses on soybean disease research. WSMB is committed to providing statewide soy education and outreach programs that inform consumers about the benefits of soy. It offers a comprehensive soy curriculum for educators, and partners with the Wisconsin Farm Bureau Ag in the Classroom to provide Soybean Science Kits and lessons that increas

Into the Outdoors and Soybean Farmers Launch Television and School Soybean Curriculum January 10th, 2013

FOR IMMEDIATE RELEASE
Date: January 10, 2013
Media Contact: 
Linda Funk
Flavorful Insight, 515-491-8636
lfunk@flavorfulinsight.com

Interviews & photos
available upon request

Into the Outdoors and Soybean Farmers Launch Television and School Soybean Curriculum

Madison, WI, January 10, 2013—In Wisconsin, farmers grow soybeans, we use them for oil, animal feed, and soyfoods—now on January 26 and January 27 we can watch episodes of the Emmy Award-winning television show, Into the Outdoors, that are devoted to the soybean.

The four segments of this television program will launch the “Soy Savvy” Wisconsin soybean curriculum for teachers and students. These lessons, for students in grades four through seven, enhance classroom learning and underscore the importance of soybeans to the state’s economy. The television segments cover the subject of soy, from farm to table. Classes completing the soy lessons will be eligible for an all-expenses-paid student field trip (up to a $500 grant) to an area soybean farm this spring.

Into the Outdoors “Soy Savvy” Segment One is devoted to the Soy History Mystery; Segment Two explores Farming Soy; Segment Three features Soy Kids, while Segment Four heads into the kitchen for Soyfoods, Edamame and More. For air times and stations, visit www.intotheoutdoors.org.

Into the Outdoors has won nine Emmy Awards, and is produced by Discover Mediaworks. Educators attending this year’s Wisconsin State Education Convention at the Delta Center in Milwaukee, January 23-25, can stop by the Discover Mediaworks booth 1010 to learn more. Educators and school leaders can also obtain the state-certified lessons online from the Wisconsin Soybean Marketing Board at http://education.wisoybean.org. For soybean farm field trip details, contact Christine Lindner of Wisconsin Soybean Marketing Board at 920.296.9772 or clindner@flavorfulinsight.com. The soybean curriculum is a part of the Wisconsin Education Network (WEN). A full listing of curricula is available on the WEN website at www.wisconsineducationnetwork.org.

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The Wisconsin Soybean Marketing Board (WSMB) is a grassroots, farmer-led organization that leads efforts in soybean research and the expansion of soybean market opportunities. Established in 1983 as part of a Wisconsin-mandated checkoff, the board works every day to maximize the profitability of Wisconsin soybean producers. It builds soybean demand, creates new uses for soybeans, and focuses on soybean disease research. WSMB is committed to providing statewide soy education and outreach programs that inform consumers about the benefits of soy. It offers a comprehensive soy curriculum for educators, and partners with the Wisconsin Farm Bureau Ag in the Classroom to provide Soybean Science Kits and lessons that increase agricultural literacy.

Offering Kits Promoting the Science of Soybeans for Students November 13th, 2012

FOR IMMEDIATE RELEASE
Date: November 13, 2012
Media Contact: 
Linda Funk
Flavorful Insight, 515-491-8636
lfunk@flavorfulinsight.com

Interviews & photos
available upon request

Offering Kits Promoting the Science of Soybeans for Students

Madison, WI, November 13, 2012— Soybeans—a Wisconsin agricultural product used for food, fuel, newspaper ink and a host of household products—are a science lesson in themselves.  Now, through the partnership efforts of Wisconsin Ag in the Classroom (AITC) and the Wisconsin Soybean Marketing Board, educators can obtain Soybean Science Kits for students in grades four through nine.

Designed by Purdue University researchers, the kits and curriculum introduce elementary, middle and high school students to the fundamentals of science while highlighting renewable biological resources. Soybean Science Kits are ideal teaching tools for classrooms, after-school programs, and 4-H groups.

Nicolet High School Science Teacher Karyl Rosenberg of Glendale, Wis., shares how she incorporates soybean science lessons in the classroom. “Soybean Science is a truly amazing thing. Having students realize that this humble little bean plays such a big role in their lives is truly wonderful. The activities in the kit are useful in a wide variety of classes, but I particularly like the lip balm and candle making for Consumer Chemistry and the Putt-Putt boats for energy transfer activities in Physics.”

As versatile as the soybean itself, each kit contains everything needed for 30 students to participate in 21 hands-on experiments and exercises. The Soybean Science Kit includes two new biotechnology lessons, an instructional video, and an interactive CD-ROM. The lessons are aligned with National Science Education Standards. Lesson topics range from polymers to oil and biotechnology.  Activities include germinating and growing soybeans, chromatography using soybean leaves, and oil and water emulsion lessons. The Soybean Science Kit teaches students about the uses of polymers, and how soybean oils are used in products as diverse as salad dressings, lip balm, candles and crayons. Biotechnology topics include DNA modeling and DNA extraction.

To find a sponsored kit near you, visit the Wisconsin Ag in the Classroom website www.wisagclassroom.org and click on Soybean Science Kits. You can also contact program coordinator Darlene Arneson at 608-828-5719 or e-mail darneson@wfbf.com.

To learn more about the Wisconsin Soybean Marketing Board and its work in the community, visit the website at www.wisoybean.org.

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The Wisconsin Soybean Marketing Board (WSMB) is a grassroots, farmer-led organization that leads efforts in soybean research and the expansion of soybean market opportunities. Established in 1983 as part of a Wisconsin-mandated checkoff, the board works every day to maximize the profitability of Wisconsin soybean producers. It builds soybean demand, creates new uses for soybeans, and focuses on soybean disease research. WSMB is committed to providing statewide soy education and outreach programs that inform consumers about the benefits of soy. It offers a comprehensive soy curriculum for educators, and partners with the Wisconsin Farm Bureau Ag in the Classroom to provide Soybean Science Kits and lessons that increase agricultural literacy.

Sample and Learn About Soyfoods at the Madison Women’s Expo October 31st, 2012

FOR IMMEDIATE RELEASE
Date: October 31, 2012
Media Contact: 
Linda Funk
Flavorful Insight, 515-491-8636
lfunk@flavorfulinsight.com

Interviews & photos
available upon request

Sample and Learn About Soyfoods at the Madison Women’s Expo

Madison, WI, October 31, 2012— Treat yourself to a tasty demonstration and see why soyfoods are starring on the Culinary Stage at this year’s Madison Women’s Expo. The largest women’s expo in the state attracts thousands of attendees, and will be held at the Exhibition Hall at Alliant Energy Center in Madison on Saturday November 17 from 10 a.m. until 6 p.m., and on Sunday, November 18 from 10 a.m. until 4 p.m.

At 11 a.m. on the Culinary Stage each day, Expo-goers can attend the culinary demonstration, Cooking With Linda Funk of Wisconsin Soybean Marketing Board and The Soyfoods Council. She will offer tips and prepare recipes such as Edamame and Corn Salad, Tofu Caesar Salad Dressing and Holiday Apricot Oatmeal Soy Cookies.

Soyfoods—including edamame, tofu, soymilk, soy nuts and other versatile ingredients like TVP (Textured Vegetable Protein)—offer flavor, texture, nutrition and health benefits. For centuries, soyfoods have played an important role in Asian cuisines and in recent years they have also become popular in American cuisine.

Soyfoods are cholesterol-free, excellent sources of high-quality protein, and they offer a healthy mix of polyunsaturated fat. Each serving of soyfoods provides 7 to 15 grams of protein. In addition, evidence indicates that soyfoods reduce the risk of several chronic diseases including coronary heart disease, osteoporosis and certain forms of cancer. For women and girls there are advantages to consuming about one serving of soy per day during childhood and/or adolescence. Studies from China and the United States indicate that consuming just on serving of soy each day when young may offer significant protection against breast cancer.  Enjoying a cup of soymilk or ½ cup of tofu a day may reduce the chances of developing breast cancer later in life by as much as 50 percent.

For first-hand information about cooking with soyfoods, stop by the Culinary Stage at the Madison Women’s Expo at 11 a.m. on Saturday, November 17 or on Sunday, November 18. You’ll get new recipes, and a chance to sample delicious soyfoods recipes at the demonstration by Linda Funk of The Wisconsin Soybean Marketing Board and The Soyfoods Council. To learn more about the Wisconsin Soybean Marketing Board, visit the website at www.wisoybean.org.

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The Wisconsin Soybean Marketing Board (WSMB) is a grassroots, farmer-led organization that leads efforts in soybean research and the expansion of soybean market opportunities. Established in 1983 as part of a Wisconsin-mandated checkoff, the board works every day to maximize the profitability of Wisconsin soybean producers. It builds soybean demand, creates new uses for soybeans, and focuses on soybean disease research. WSMB is committed to providing statewide soy education and outreach programs that inform consumers about the benefits of soy. It offers a comprehensive soy curriculum for educators, and partners with the Wisconsin Farm Bureau Ag in the Classroom to provide Soybean Science Kits and lessons that increase agricultural literacy.

 

Recipe: Holiday Apricot Oatmeal Soy Cookies

1 cup butter

1 cup brown sugar

½ cup sugar

2 large eggs

1 cup flour

½  cup soy flour

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon almond extract

½  teaspoon salt

1 ½ cups oatmeal

1 ½ cups Texturized Soy Protein

1 cup chopped dried apricots

¾ cup dried cranberries

¾ cup coconut

¾  slivered almonds, toasted

 

Preheat oven to 350 F.

  1. In a large mixing bowl, beat butter and sugars until creamy.
  2. Add next 7 ingredients and mix until just blended.
  3. Stir in remaining ingredients until blended.
  4. Drop by rounded tablespoons, 2 inches apart on ungreased cookie sheet.
  5. Bake 14-15 minutes or until tops are golden brown. Cool cookies on wire racks.

Yields approximately 4 ½ dozen cookies

Wisconsin Soybean Checkoff Partners with Goodyear to Develop New Tire October 16th, 2012

FOR IMMEDIATE RELEASE
Date: October 16, 2012
Media Contact: 
Linda Funk
Flavorful Insight, 515-491-8636
lfunk@flavorfulinsight.com

Interviews & photos
available upon request

Wisconsin Soybean Checkoff Partners with Goodyear to Develop New Tire

Madison, WI, October 16, 2012— Wisconsin Soybean farmers are helping consumers get more miles from their tires. The Wisconsin Soybean Marketing Board (WSMB) through the United Soybean Board (USB) continues to drive demand for U.S. soy, thanks to a partnership with Goodyear Tire & Rubber Co. Goodyear recently announced field tests for a new tire featuring U.S. soy that the company says may offer consumers increased tread life and a greener alternative to those manufactured solely with petrochemicals.

“The soy checkoff continues to help enhance consumer’s lifestyles,” says Jeff Braudt a soybean farmer from Boscobel, WI and a District 3 director of the Wisconsin Soybean Marketing Board. “The new soy based tire is yet another example how homegrown soybeans benefit all of us.”

New soy-based products are quickly gaining popularity as USB and the soybean checkoff continue to update industry leaders and researchers about the many benefits of soy.

To watch the video featuring the new tire made with soy or learn more about Wisconsin Soybean Marketing Board and the people who grow them, visit the Wisconsin Soybean website at www.wisoybean.org.

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The Wisconsin Soybean Marketing Board (WSMB) is a grassroots, farmer-led organization that leads efforts in soybean research and the expansion of soybean market opportunities. Established in 1983 as part of a Wisconsin-mandated checkoff, the board works every day to maximize the profitability of Wisconsin soybean producers. It builds soybean demand, creates new uses for soybeans, and focuses on soybean disease research. WSMB is committed to providing statewide soy education and outreach programs that inform consumers about the benefits of soy. It offers a comprehensive soy curriculum for educators, and partners with the Wisconsin Farm Bureau Ag in the Classroom to provide Soybean Science Kits and lessons that increase agricultural literacy.

Celebrate Our Regional Specialties: The Wisconsin Soybean Harvest is in Full Swing – October 10th, 2012

FOR IMMEDIATE RELEASE
Date: October 10, 2012
Media Contact: 
Linda Funk
Flavorful Insight, 515-491-8636
lfunk@flavorfulinsight.com

Interviews & photos
available upon request

Celebrate Our Regional Specialties: The Wisconsin Soybean Harvest is in Full Swing

Madison, WI, October 10, 2012—What better time to reflect on the importance of the Wisconsin soybean crop than when the fall harvest is in full swing? The versatile soybean contributes to our state economy in its use for animal feed and aquaculture fish food. Soybeans also produce a wide selection of soyfoods such as tofu and soymilk, prized for their flavor and healthful nutrition profile. In fact, soybeans are the second most popular crop in the U.S., grown by farmers in more than 30 states, including Wisconsin.

Wisconsin residents are aware that the summer of 2012 brought with it one of the worst droughts in decades. Soybean farmer Dan Roe of Monticello, Wis., discusses this year’s soybean harvest in light of the drought. “It’s kind of a Tale of Two Cities—our good darker ground indeed has seen some of the best beans we’ve raised in years, surprisingly enough. But medium to high ground has been disappointing.” According to some estimates, he says, the expectation is 40 bushels of soybeans per acre. “In my experience, that’s probably going to be pretty close. A month ago, we were all hoping for 35. I think we’re definitely going to be above what we were expecting. Overall, the harvest is a little bit better than we expected, but we are still going to be ten bushels under our average,” he says.

As consumers seek more information about where their food comes from, they are developing a new interest in locally and regionally grown products. There is also a renewed appreciation for the growers and producers. As Roe notes, “Some of our city cousins are at a disconnect from the farmers now. Not too many years ago, everybody had an uncle or a grandpa or somebody who lived on a farm, and everybody still had somewhat of a connection. Now, another generation has passed and we are starting to lose those connections. We’re trying to do more to familiarize people with production agriculture.”

According to the most recent Wisconsin Agricultural Statistics, agriculture generates more than $59 billion to Wisconsin’s economy and provides 1 in 10 jobs in the state. Wisconsin soybean farmers help build this strong economic foundation.

To learn more about Wisconsin Soybean Marketing Board and the people who grow them, visit the Wisconsin Soybean website at www.wisoybean.org.

# # #

The Wisconsin Soybean Marketing Board (WSMB) is a grassroots, farmer-led organization that leads efforts in soybean research and the expansion of soybean market opportunities. Established in 1983 as part of a Wisconsin-mandated checkoff, the board works every day to maximize the profitability of Wisconsin soybean producers. It builds soybean demand, creates new uses for soybeans, and focuses on soybean disease research. WSMB is committed to providing statewide soy education and outreach programs that inform consumers about the benefits of soy. It offers a comprehensive soy curriculum for educators, and partners with the Wisconsin Farm Bureau Ag in the Classroom to provide Soybean Science Kits and lessons that increase agricultural literacy.