Cruelty to soybeans favored by cows

[Guest guest]

I have been heavily promoting the use of Okara for about 2 years and

offer a free eBooklet showing how to make and use it.

 

You might appreciate the Dr. Seuss-inspired poem I published in one

of my blogs (reproduced below).

 

THE WONDERFUL THINGS YOU CAN DO WITH OKARA

 

You can whip up some pancakes

That's what you can do.

You can stew up some soup,

You can soup up some stew.

 

You can add it to flour

to make muffins and cake.

Even scones and soufflés,

Oh the things you can make.

 

You can even make meat balls,

and sausage, and fish.

I could go on for pages

If that's what you wish.

 

But where do you get it,

this marvelous stuff?

You make it yourself

and the stuff isn't tough.

 

Just start off with soybeans,

they're easy to get.

And soak them in water,

they love to get wet

and the longer they soak

the bigger they get.

 

They swell and they swell

till they're three times the size

they were at the start,

now they're fat little guys.

 

I hate what comes next,

it couldn't be fun,

to be put in a blender

and get chopped up and spun.

and your bones turn to soymilk

before it gets done.

 

But then to get boiled.

What a terrible thought.

To get dumped in a pot

and that pot it gets hot.

I wouldn't want that,

Oh no, I would not!

 

The milk is delicious,

but cows don't like it a bit.

Milk can't come from a bean

cause a bean's not a bit

like a cow, and they're

off in a snit.

 

The pulp is strained out

of the milk by the way.

And up until now it was all thrown away,

or fed to the cows, as a treat,

'stead of moldy old hay.

 

We call it okara

when we use it to bake

those wonderful goodies,

that great tasting cake;

the sandwiches that I

take to the lake.

 

And the cows are contented;

they don't mind what we do.

We eat the okara,

not beef in our stew,

and they know that most soymilk

is used for tofu.

 

Cal Smith

[Guest guest]

you can get free Okara at Tokyo Fish Market in Berkeley.

It's in the refrigerator section.

 

http://www.yelp.com/biz/tokyo-fish-market-berkeley-2

 

As I remembered, I think it's organic cause it came from a soy milk

factory in Sacramento

 

Okara is not a popular food that's why it's not really served in

Japanese, korean or Chinese restaurants.

 

Medicine REstaurant in SF used to sell it but not any more.

 

winnie

 

, " Cal Smith " <cals5839 wrote:

>

> I have been heavily promoting the use of Okara for about 2 years and

> offer a free eBooklet showing how to make and use it.

>