May Sustainable Good

 
The Illinois Soybean Association (ISA) checkoff program represents more than 43,000 soybean farmers in Illinois. Together, we are committed to telling the story that products made from soybeans get the job done – responsibly, economically and sustainably. 
 
  ISSUE 2: May 2022  
It's So(il) Nice to Meet You!
After watching three generations of his family work hard to protect the soil on his farm, Illinois Soybean Association (ISA) At Large Director Jeff O’Connor is sharing his knowledge to help other farmers adopt sustainable practices that benefit their operation.

A Sustainable Interview with The Nature Conservancy
Megan Baskerville, IL Ag Program Director, and Josh Tooley, IL Ag Program Manager provide a brief overview of the Nature Conservancy and what sustainable practices contribute to proper soil health.

ISA CarbonSense Podcast
Tune in to the latest episode of the CarbonSense podcast brought to you by ILSoyAdvisor to learn about carbon market opportunities with Jean Brokish and Jennifer Jones. They discuss what programs are available to Illinois farmers, what preparations farmers must take, tips for choosing a program and more.

ISA Hosts Webinar for Food Industry Focused on Sustainably Produced Soy
Last week, ISA conducted a webinar “Exploring Soy as a Healthful Sustainably-Produced Ingredient,” designed to educate food and ingredient industry professionals on how Illinois-grown soybeans can help organizations meet their customer’s health and sustainability demands. Attendees had the chance to ask ISA Agronomy Manager Jennifer Jones and Corvus Blue Principal Kantha Shelke questions regarding sustainable soybean production and the nutritional benefits of soy as a powerful protein source.
 
  BUSINESS SPOTLIGHT  

Collaborating to Improve Sustainability Across Soy Supply Chains

Cargill's team of 155,000 professionals in 70 countries helps connect the dots between the choices farmers make for their fields, and how that ultimately benefits end consumers. Continuous development of products that gives consumers just what they’re seeking, advancing nutrition, food safety and sustainability all contribute to their global impact.
 
  SOYBEAN SUCCESS STORY  

The Scoop on
Soybean Oil



Check out this fact sheet from the United Soybean Board that highlights the benefits of using soybean oil. 
 
  RECIPE  

Simple Soy Glaze


1/2 cup low-sodium soy sauce
1/2 cup mirin
1/4 cup sugar
3 tablespoons brown rice vinegar (or more if using a less intensely flavored vinegar, such as rice wine vinegar)
1 tablespoon water
2 teaspoons cornstarch
 
Directions
In a small saucepan over medium heat, whisk the soy sauce, mirin, sugar, and vinegar. Bring to a simmer and cook for 2 to 3 minutes, stirring until the sugar is dissolved.
As the glaze simmers, in a small bowl or liquid measuring cup, whisk the water and cornstarch.
Whisk the cornstarch mixture into the glaze and continue to simmer for about 5 minutes, until slightly thickened.
Transfer the glaze to a heat proof jar and let cool completely.
Do Ahead: The glaze can be made 2 weeks ahead. Store in the jar in the refrigerator.
 
  SUSTAINABILITY STAT  
More than 70% of soy farmers practice conservation tillage on all or part of their crop land.