WCAX.COM Local Vermont News, Weather and Sports-What Do You Do With Soy?

Hardwick, Vermont - November 28, 2008

It looks like egg nog, and tastes sort of like it too, but this is not egg nog. Vermont Soy's Sophia Light Smith says, "I think it's a great comparison. I'm making a nog that's unique to the nog world because I'm not using eggs."

Light Smith is making soy nog. Home chefs can make the beverege using soy milk, that drink produced by grinding soybeans and water. 

Hardwick's Vermont Soy has been in the business for about two years. Company co-founder Andrew Meyer says, "Our main mission here is to have a sustainable business partnering with Vermont farmers to increase not only the value it brings us but the value it brings farmers."

The company has seen exponential growth. Just about a year ago they had only a handful of wholesale customers. Now it's more than 300, with distributors taking them across the state and region.

To expand on the traditional soy customer base of vegetarians and the lactose intolerant, Vermont Soy has an educational mission. They travel the region sharing recipes for soy soups, soy lasagna, soy cream pie and more. Meyer admits, "One of the biggest challenges is getting people to try our product."

They're trying to answer the chief question consumers have: "What do I do with soy, anyway?" The firm tofu that's made from coagulating soy milk into curds, similar to how cheese is made from dairy milk, is a protein-rich substitute for meat or eggs, for example.

As for that soy egg nog creation, a bunch of spices like cloves and cinnamon make it close to the familiar nog, but not an exact copy. This drink comes from fresh beans and the fresh bean taste is still there.

The taste is more familiar to people's palates in Asia, but the Vermonters hope customers across the Northeast will give it a try. If so, it will keep Vermont farmers growing. One Highgate producer already sends some 25 tons of soybeans to the Hardwick plant.

Andrew Meyer says, "As the whole country starts to evaluate the food system and the awareness of where their food comes from, that's where we're finding a strong connection to our consumers."

Those consumers willing to cook up something new can know the key ingredient in this company's soy milk and tofu is the "Made in Vermont" label.

The soy milk comes in chocolate, vanilla, and plain, but the company may add new flavors down the road including maple. For now, consumers have to doll up the vanilla with spices to create that soy nog.

For a link to the company's website, where you'll find recipes including the soy nog recipe, click here.

Jack Thurston - WCAX News - Made in Vermont