Winners Announced in the Wisconsin Soybean Marketing Board Recipe Contest “Miso Meets Meat”

Madison, WI, February 11, 2016— Two first place winners in the “Miso Meets Meat “ recipe contest, sponsored by the Wisconsin Soybean Marketing Board (WSMB), have each been awarded $1,000 prizes. Consumers and foodservice professionals alike shared their best recipes featuring miso—fermented soybean paste that is prized in traditional Asian cuisine for its umami (savory) flavor that complements the flavors of meat, poultry and seafood. Lori Rukstales of Roberts, WI, created the first place consumer category recipe for Miso Peanut Bacon Burgers. In the professional category, culinary professional/writer Beth Crave of Waterloo, WI, took first place honors with her Miso Stewed Beef French Dip Sandwich, incorporating red and white miso paste and served with Gouda cheese on rustic French bread. At the table, sandwiches are dipped in individual bowls of strained, flavorful stewing liquid before they’re eaten.

Winner Lori Rukstales says, “My thoughts on miso have expanded exponentially. I knew of it as a soup base, but otherwise gave little thought to it. Now that I have tasted it, I can agree that it provides wonderful umami to just about any dish, and it’s not just an Asian ingredient.” She did some outside-the-box thinking with a basic peanut sauce recipe that has long been one of her favorites. “When I tasted how good the miso was with the peanut sauce, it just occurred to me that it might be a great burger topping as well.” She mixes some of the sauce with the ground beef and saves the remainder for topping the burgers. Rukstales serves her Miso Peanut Bacon Burgers on toasted homemade pretzel buns.

Second-place awards of $500 each went to consumer winner Loanne Chiu of Fort Worth, TX, for Miso Pomegranate Chicken, and foodservice professional chef/instructor Michael Watz of Washburne Culinary Institute in Evanston, IL, for Huli Huli Miso-Rubbed Hawaiian Spare Ribs. Lori Rukstales also was awarded the consumer division $250 third place prize for her Asian Chicken Salad recipe. No third place prize was awarded in the foodservice professional category.
All of the winning “Miso Meets Meat” contest entries celebrate the food partnership between the Wisconsin’s soybean farmers and the farmers who raise meats, poultry and seafood. Collectively, these farmers feed not only their communities but also the rest of the nation.

In selecting the winners, contest recipes were prepared by Watertown High School culinary students for tasting and evaluation by a panel of judges. The judges include culinary arts teacher Jolene Massuch of Watertown High School, Watertown School Board president Mark Putra, principal William Loss of Watertown High School and Linda Funk, president of Flavorful Insight.

For this contest, the WSMB chose miso as its soy recipe ingredient of choice because it lends a rich, a savory flavor to meaty recipes. Miso also offers health benefits because it is a probiotic food and is high in isoflavones.  It can easily be stirred into soups, salad dressings and sauces. Adding a little miso to softened butter or mayonnaise also adds depth and dimension to favorite condiments. Miso is commonly used as a flavoring in Japanese cooking, where it has long been appreciated for its umami (savory) flavor and considered a healthful food.

For complete winning recipes in the “Miso Meets Meat” recipe contest, visit the Wisconsin Soybean Marketing Board website at www.wisoybean.org.

Sample Pork and Soyfoods at Taste of Elegance at Kalahari Resort January 22nd, 2013

FOR IMMEDIATE RELEASE
Date: January 22, 2013
Media Contact: 
Linda Funk
Flavorful Insight, 515-491-8636
lfunk@flavorfulinsight.com

Interviews & photos
available upon request

Sample Pork and Soyfoods at Taste of Elegance at Kalahari Resort

Madison, WI, January 22, 2013—The Wisconsin Pork Association and the Wisconsin Soybean Marketing Board invite the public to experience the flavor and quality of foods produced by the state’s farmers. The 2013 Pork and Soy tasting, held on January 31, will feature menu creations from seven chefs participating in the Wisconsin Taste of Elegance during the Wisconsin Corn/Soy Expo. The Expo takes place January 31 and February 1 at Kalahari Conference Center, Wisconsin Dells.

Tickets for the Taste of Elegance are $20.00 each. Beginning at 6:15 p.m. attendees can sample menu specialties from chefs who will be competing for “Chef Par Excellence,” the top chef prize of $750 and a complimentary trip by the National Pork Board to the Culinary Institute of American at Greystone in St. Helena, CA. New this year, chefs can also compete for the “Best Use of Soy Award” and its accompanying $250 prize among several awards. Participating chefs will feature a soy accompaniment—soy nuts, edamame, tofu, soy sauce or soybean oil— for their pork entrée. Attendees at the reception will select their favorite entrée, and a $250 People’s Choice Award will be presented to the winning chef. Each year, the Taste of Elegance event encourages creative and nontraditional ways to feature pork; this year’s tasting pairs pork with soyfoods. Chefs competing in this elegant contest for 2013 are:

  • Chef Aaron Fidder, Wisconsin Machine Shed Restaurant, Appleton
  • Chef James Deptula, Heatland Grill, Madison
  • Chef Lisa Hitchcock, Survivor’s 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 Wisconsin Corn/Soy Expo is a two-day event highlighted by educational sessions on a variety of agricultural topics for farmers. Topics range from planning and productivity to technology. The general session features Wisconsin native, Orion Samuelson, the country’s top farm broadcaster and author of the recently published autobiography, You Can’t Dream Big Enough. Other speakers include Kansas State University Agricultural Economist, Barry Flinchbaugh—who will deliver his unique and unforgettable view of farm policy and its effect on farmers and farming—and agricultural meteorologist, Elwynn Taylor.

To order Pork and Soy Tasting tickets call 608.723.7551 or to obtain more information about registering for the Wisconsin Corn/Soy Expo, visit the website at www.cornsoyexpo.org.

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.

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NOTE: Chef’s biographies are available from the Wisconsin Pork Association. Recipes will be available upon completion of the competition. Please call 608.723.7551 or e-mail wppa@wppa.org to request additional information or if you would like to attend the 25th Annual Wisconsin Taste of Elegance.

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.

Set Your Holiday Table With Wisconsin Flair: Pair Soy Side Dishes with Meaty Fare December 6th, 2012

FOR IMMEDIATE RELEASE
Date: December 6, 2012
Media Contact: 
Linda Funk
Flavorful Insight, 515-491-8636
lfunk@flavorfulinsight.com

Interviews & photos
available upon request

Set Your Holiday Table With Wisconsin Flair: Pair Soy Side Dishes with Meaty Fare

Madison, WI, December 6, 2012—Celebrate the bounty and field-to-fork flavor of Wisconsin with this year’s holiday meals. While every family has its own main course traditions such as beef and pork, you can add a global flavor twist, and soy side dishes that complement your special meal. The Wisconsin Soybean Marketing Board offers celebration-worthy recipes that are as convenient as they are festive. Meat and side dish combinations like Sirloin Steak with Black Soybean Salsa and Miso Orange Sauce, and Crusty Citrus Pork Chops with Edamame Walnut Salad bring new flavor and flair to your traditional fare.

The recipe for Sirloin Steak with Black Soybean Salsa and Miso Orange Sauce offers complexity of flavors without being difficult to prepare. Before cooking, the beef is seasoned with cumin, garlic, lime juice, achiote powder and adobo seasoning. The black soybean salsa side dish requires no cooking. It’s made with canned black soybeans, fresh tomatoes, onions, garlic, cilantro and lime juice. Other flavorings include jalapenos and smoked tomato powder. Miso Orange Sauce rounds out the dish with the balancing flavors of orange juice, rice vinegar, white miso (fermented soybean paste), mirin (rice wine), achiote powder and butter.

If pork is part of your holiday tradition, you can expand the flavor profile with a pork chop rub and the bright flavors of an accompanying edamame salad. Crusty Citrus Pork Chops with Edamame Walnut Salad features pork chops rubbed with a combination of sugars, pepper, paprika and salt before grilling. The edamame and walnut salad ties it all together, with shelled cooked edamame, fresh oranges and roasted walnuts tossed with a dressing that combines the chop rub, plus Dijon mustard, ginger, balsamic vinegar and olive oil.

Not only are these savory side dishes simple to prepare, they also offer the health and nutrition benefits of soy. Soyfoods—including soybeans, miso and edamame—are cholesterol-free, low in saturated fat, high in polyunsaturated fat and provide essential omega-3 fatty acids.  In addition, each serving of soyfoods provides 7 to 15 grams of high-quality protein.

For these recipes and more information 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.

Wisconsin Soybean Farmers Look to the Future at Area Conferences, December 11, 12, 13 November 29th, 2012

FOR IMMEDIATE RELEASE
Date: November 29, 2012
Media Contact: 
Linda Funk
Flavorful Insight, 515-491-8636
lfunk@flavorfulinsight.com

Interviews & photos
available upon request

Wisconsin Soybean Farmers Look to the Future at Area Conferences, December 11, 12, 13

Madison, WI, November 29, 2012—After battling the droughts and challenges of the 2012 growing season, Wisconsin soybean farmers are preparing for 2013. That’s good news for all of us, because according to Wisconsin Agricultural Statistics, agriculture generates more than $59 billion for the state’s economy and provides one in ten jobs in Wisconsin. Wisconsin farmers who grow the versatile soybean help to build our strong economic foundation. At a series of Area Soybean Conferences, growers will head into the New Year with workshops addressing a wide range of agricultural issues and concerns.

Conference topics include “The 2012 Drought Impact on the 2013 Soybean Crop” and “New Soil Fertility Recommendations for Soybeans.” A trio of area conferences is scheduled for December 11, 12 and 13 in Holmen, Janesville and Ripon, WI.

One of the presenting experts, UW-Extension Soybean Specialist Dr. Shawn Conley, explains the timeliness and importance of these conferences. “The challenges of the 2012 growing season are still not behind us. Growers will want to attend the conference to plan how best to manage their soils, select crop inputs and learn ways to minimize threats like disease or drought conditions on the upcoming growing season.”

Other conference sessions will be devoted to marketing, and the National Soybean Sustainability Initiative.  Also, as Dr. Conley notes, “Growers will learn how potential risks, such as drought, impact seed quality, crop fertility and soybean cyst nematode.” The latter is a soybean plant disease that costs U.S. growers $1 billion annually in crop losses. Dr. Conley adds, “We will also discuss soybean growers’ efforts to document and communicate stewardship and sustainability metrics.”

For more information about the 2012 Area Soybean Conferences, visit the website for the Wisconsin Soybean Association and the Wisconsin Soybean Marketing Board 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.

Soy Inspiring: Wisconsin Soybean Farmers Join the Food for Kidz Effort 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.

Soy Inspiring: Wisconsin Soybean Farmers Join the Food for Kidz Effort

Waunakee, WI, October 10, 2012—The numbers are impressive: 800 volunteers, including Wisconsin Soybean farmers, will gather to make more than 150,000 meals at Waunakee Feed the Need’s seventh annual Food for Kidz event on October 21. The need is great, though, and that’s the kind of community involvement required to combat world hunger. The number of hungry people in the world is greater than the populations of the U.S., Canada and the European Union combined.  In the U.S. alone, more than 33 million people—including 13 million children—live in households that have periods of hunger or food insecurity. Through the crops they grow, their donations and volunteer efforts, Wisconsin Soybean farmers help feed the hungry in local communities as well as in developing countries around the world.

“We are proud to join the Food for Kidz effort to feed children and their families in need,” says Wisconsin Soybean Marketing Board President Mike Cerny, a farmer from Walworth.  It’s a noble cause as farmers to help feed our neighbors and families around the world by providing a protein-rich food source.”

Food for Kidz relies on the volunteers and donors to raise money to pay for food ingredients that are packaged into meals. Each distributed food package provides six nutritionally complete meals for hungry children and their families. It’s appropriate that Wisconsin Soybean farmers, through the Wisconsin Soybean Marketing Board, support this event, because one of the main ingredients is soy protein. Other ingredients include rice, dried vegetables, vitamins and minerals. The packaged meals are distributed free; locally as well as internationally to help feed the world’s hungry. Food scientists at Cargill, General Mills and Archer Daniels Midland developed the formula for the food packages. Each meal costs about 15 cents. This year marks a milestone for Food for Kidz as volunteers will package the 1 millionth meal during the event.

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

To donate, volunteer or learn more about participating in the Waunakee Feed the Need seventh annual Food for Kids event visit the website at www.waunakeefeedtheneed.org or call 608.231.9901. You’ll find the website for the Stewart, MN-based Food For Kidz at www.foodforkidz.org.

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About Waunakee Feed The Need: A local nonprofit group whose mission is to provide nutritious meals to the hungry both here and around the world. Annually the group packages more than 185,000 meals with the help of over 800 volunteers. Last year more than 50,000 meals were given to the Dane County Community Action Coalition (CAC) and distributed free to 50 local food pantries. 

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.