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Funk: Time To Give Thanks

submitted by Linda Funk | October 25, 2011 - 3:48 pm | 0 comments

November is the time of the year that we give thanks. It has been a difficult year for many people around the world.

I was so fortunate this year to have had the opportunity to travel to Uganda. I met with phenomenal women farmers while in the country. Then, through funding from United Soybean Board, three of them attended the World Food Prize last month. What a joyous experience to spend time with them! They want to grow soybeans for the oil. The population of Uganda is 34 million and growing by one million every year. The per capita consumption of oil should be 7 pounds, but it is only at approximately 3.5 pounds. You may be asking yourself, as I did, “Why?” The answer is for energy calories. Energy calories? Yes, energy calories. We are so fortunate to have been born in the USA. And as we talked more about growing soybeans, the technology innovation was oxen. Right now most of the field work is done by hand with a large hoe. It is daunting to think about, but these women farmers are so hopeful and determined to make a difference and provide for their families.

If you are feeling thankful and want to contribute $600 for a pair of oxen, please send a check (tax deductible) to the Soy for Life Foundation. We are working with Volunteer Efforts for Development Concerns, a non-governmental organization in Uganda to supply the oxen to the farmers so they can be more productive and feed their growing population. Please give thanks this Thanksgiving for our bounty. We are so fortunate to live and work in the U.S. I have included a delicious recipe to add to your Thanksgiving table. Happy Thanksgiving to you and your family!

Soy for Life Foundation
1255 SW Prairie Trail Parkway
Ankeny, IA 50265

From My Kitchen to Yours.

Edamame Cheese Ball

 
1 cup cooked edamame
 
16 ounces soy cream cheese

1/2 tablespoon garlic salt

1 cup shredded cheddar cheese

3/4 cup chopped Pecans

In blender add edamame, cream cheese and garlic salt, blend until smooth. In a medium bowl add cheese and edamame mixture. Shape into a ball, roll in chopped pecans.

Serve with favorite vegetables and soy crackers.

Soy Crackers

1 cup flour

1 cup soy flour

1/3 cup soy oil

3/4 cup water

1 teaspoon celery seeds

1 teaspoon poppy seeds

1 teaspoon sesame seeds

Preheat oven 400 F.

In a medium bowl, add all ingredients, mix together forming a ball. On a lightly floured surface, take about 1/2 of mixture and roll out to about a 1/4  inch thickness,  cut into shapes or use cookie cutters to form cracker shape. Repeat with remaining dough. Bake at 400° for 10 minutes.  Serve with edamame cheese ball.

 
Linda Funk is the Executive Directory, Soyfoods Council for the Iowa Soybean Association. You may contact Linda by email at lfunk@iasoybeans.com or by calling 515.334.1041
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