Archive for the ‘soybeans’ Category
Artist Jonathan Horowitz uses bean curd in his work, including this exhibit at P.S. 1 MoMA in Queens, New York City. This month, his tofu art will be on display in a new show. Image source: @NYCphoto's photostream on flickr
If you happen to be in New York City or plan on visiting soon or just like the place, take note.
New York (the magazine) is reminding soybean cake followers (and others, too) that the food that originated in China’s Anhui province between 206 BC to 220 AD is part of an art exhibit in what used to be an old butcher’s shop.
As people used to say decades ago (and some still might say): Right on.
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Photo source: Hodo Soy Beanery
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The employees at Hodo Soy Beanery in Oakland, Calif. want to make tofu cool.
I’m happy to help them get the word out, especially since they make one bean curd item that I particularly enjoy – yuba, or tofu skin.
As part of that goal, they are opening up the organic tofu company for public tours and a tasting beginning on Dec. 16.
Keep in mind that the tours, scheduled for Wednesdays at 12:30 p.m., will be held once every two weeks. The cost is $10 per person.
The company will give tours to small groups and reservations are required. But you’ll be able to taste freshly-made tofu and learn about soybean selection.
If you’re interested, here’s my original post about Hodo Soy Beanery. If you take a tour, please let me know.
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I got caught up with errands during the past few days. So, that’s what kept me away from the keyboard.
But I’m easing my way back into the blogging world.
The good news: My family and I on Saturday made our way out to a pumpkin patch south of Seattle. We picked a nice, round orange one – and we also bought a huge head of cabbage for $1.
Nothing beats visiting a farm, especially with a kid.
During the summer, my cousin, Alex, visited us and brought this great tubular maze that her kids played with when they were younger.
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Hodo Soy Beanery, which makes organic tofu, this week opened its headquarters in Oakland, Calif. Photo source: Hodo Soy Beanery, hodosoy.com
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There is no place like home – especially when fresh, organic, artisan-quality bean curd awaits.
My parents grew up in Oakland, Calif. - and the city on Tuesday welcomed Hodo Soy Beanery to its new headquarters at 2923 Adeline St.
The company has been making tofu in the San Francisco Bay Area since 2004. Hodo is using the Cantonese pronunciation for good – or “ho” – and bean – or “do.”
The soy beanery dishes up the food to the public with two pithy pitches: “We want you to experience tofu in a new way” and “We want to make tofu cool.”
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In world history, there have been those who embraced the soybean – and those who have pursued other things.
The company SOY JOY has posted a colorful, online graphic linking the bean’s roots, so to speak, to famous people at different points in a vertical, earthy timeline.
Among the people: Confucius, Benjamin Franklin, who signed the Declaration of Independence, and George Washington Carver.
According to the company’s Web site, Confucius apparently had a conversation during the 3rd Century BC about hardship, poverty and lacking food to eat.
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Sen. Al Franken, D-Minn. Photo source: Citizens for Harkin Web site
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It appears that Al Franken left Sunday’s Iowa steak fry unscathed, according to media accounts.
The funnyman headlined The Honorable Senator from Minnesota served as keynote speaker at a fundraiser for Sen. Tom Harkin, his Democratic colleague, and summoned the courage to raise the vegetarian food that began in China but is despised by many as tasteless.
He said: “Tofu.”
It was in the context of talking about preventative health care. Harkin, he explained to the crowd, is the chairman of the Senate’s Health, Education, Labor and Pensions Committee.
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It’s still the morning as I type this and I’m really not thinking of drinking beer and eating soynuts so early in the day.
But many of you know there are times when I enjoy a Tsingtao Beer and I’m fond of Qingdao, where the drink started. And I’m always thinking of food and achieving the right combination with taste and texture.
So, when I saw this 32-ounce bottle of soynuts, which sells for $5.99 at Costco in South Seattle, I perked up. I didn’t realize that people are eating them similar to peanuts.
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I haven’t figured out exactly what percentage U.S. soybean exports make of the entire trade picture – especially involving ports on the West Coast.
But I’m sure those in the trade industry – who deal with the roly-poly bean needed for tofu – are keenly aware of the Wednesday announcement by the federal government:
This year, U.S. soybean farmers could have the highest yield recorded on the books.
The Associated Press moved a story, which cites the U.S. Department of Agriculture and many news outlets are picking up.
Moderate weather and rain apparently have helped the crop.
The news agency assigned four reporters to the story and quoted Darin Newsom, an analyst with Nebraska-based DTN, who talked about the soybean market having “tight supplies and strong demand.”
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Photo source: Kyotofu
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My good friend Martin recently had some frequent flier miles he had to use. So, he jetted to New York City.
He’s always done an excellent job of keeping up on intriguing design news, bicycle trends, as well as places worthy of dropping dollars in exchange for food.
On this trip, he made a beeline to Kyotofu, a restaurant, dessert bar and bakery that dishes up artisanal tofu, including passion fruit tofu cheesecake ($9) and milk chocolate jasmine sweet tofu ($9).
(UPDATE: His friend, Vera, lives in NYC and took him to Kyotofu. I’m glad she did and that he told me about it.)
The sleek Midtown West business was inspired by a traditional Kyoto home and its layout.
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I use the term liftoff loosely but proudly. In other words, vegetables – corn and tomatoes - are sprouting from the ground.
Last year at this time, the garden I planted (including Cantonese bok choy) had been nibbled at by squirrels and overrun by a bunch of weeds that ruled the land long before my family and I arrived.
This year, though, we picked a better spot – one that receives more sun. Actually, my wife suggested the plot of land.
We pulled the weeds, mixed in organic soil and planted the seeds. We watered and watched. We’ve stood next to the garden and tossed tennis balls back and forth.
As I type this, the squirrels have not invaded.
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