The Bean Brief
November 2019

ARKANSAS SOYBEAN MONTH 2019
A visit with the Governor to kick off our 10th Arkansas Soybean Month.

Governor Asa Hutchinson declared November Arkansas Soybean Month in honor of soybean producers and in recognition of the significant economic impact of the state's largest row crop.
"We've got the soil, we've got the water, we've got the climate, we've got the farmers, who just work their hearts out for it," said  Cynthia Edwards , deputy secretary of agriculture at Arkansas Agriculture Department.
From left to right: Cynthia Edwards, Deputy Secretary of Agriculture; Mark Lambert, ASPB Administrator; Rusty Smith, Arkansas Soybean Promotion Board Chairman; Governor Asa Hutchinson; Joe Thrash, Arkansas Soybean Promotion Board Member; Wes Ward, Secretary of Agriculture.
"Arkansas Soybean Month is intended to educate Arkansans about how crucial soybean production is to the state's agriculture industry. We are very proud of our soybean producers, and this is just one way we honor them," said Rusty Smith, ASPB chairman and Prairie County soybean grower.
EVENTS | AAAB WORKSHOP
Navigating the US-China Trade War for the Arkansas Economy
The Arkansas Association of Asian Businesses (AAAB) hosted a workshop in Little Rock earlier this month entitled “Navigating the US-China Trade War for the Arkansas Economy.” During this meeting, Derek Haigwood , a soybean producer from Newport, Arkansas and president of the US Soybean Export Council (USSEC), explored the impact trade tariffs have had on the state’s economy from an agricultural perspective. 
 “When we talk about tariffs and this trade war, I have a lot of motivation as a farmer and feel soybeans have been the tip of the spear,” Haigwood said. 
ARKANSAS SOYBEANS IN THE NEWS

Rusty Smith got a chance to promote the Arkansas soybean industry this month on KFSM Channel 5 and 5NEWS with Veronica Ortega.
RECIPES, CAREERS & RESEARCH
UofA Systems’s Agriculture Division Project & Program Director
Sales Agronomist
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  • 4 large Yukon Gold potatoes, cut into ½” cubes, skin left on
  • 1 large onion, chopped
  • 2 cups water
  • 1 teaspoon chicken or vegetable bouillon powder
  • 2 teaspoons dried parsley
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 (14.5 ounces) can cream style corn
  • 1 (14 ounces) can whole kernel corn, drained
  • 1 cup plain soymilk
  1. In a medium saucepan, combine the potatoes, onion, water, bouillon, parsley, salt, and pepper.
  2. Bring to a boil, reduce heat and simmer until potatoes are tender, about 15 to 20 minutes.
  3. Remove pan from heat and stir in both cans of corn.
  4. Put two cups of the mixture into a blender and briefly purée. Do not overblend or potatoes will become gummy.
  5. Return the puréed mixture to the saucepan, stir in the soymilk and heat thoroughly.
  6. Adjust spices and seasonings to taste.

Yield: 6 servings. Per 1 ½ cup serving: 370 calories, 3 g fat (0 g sat fat), 12 g protein (1.5 g soy protein), 79 g carbohydrate, 1055 mg sodium, 0 mg cholesterol, 8 g dietary fiber.
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