history of soy yogurt, soy acidophilus milk and other ... - SoyInfo Center

April. “Climbing Curd,” an article on tofu, published in
Time magazine, as a result of the New England Soy Dairy
Press Conference in February.
May. New England Soy Dairy puts Numu brand soymilk
on the market after 2 years of product development. It is
quickly withdrawn and dropped, due to short shelf life.
May 5 -June 9. Shurtleff and Aoyagi do Soyfoods
America Tour: 20 public programs, 30 media interviews, and
5,800 miles of driving to promote and teach about tempeh
and tofu. Ends in Champaign, Illinois where Shurtleff attends
the INTSOY Short Course on Soybean Processing for 2
months.
May. Gary and Chandri Barat start selling soyfoods
(Whipped Tofu Mousse Pie, Tofu Muffi ns, Tofu Spinach
Quiche) at street fairs in New York City under the name
Legume. During 1980 both Legume and Quong Hop & Co.
in South San Francisco introduce frozen tofu quiches. These
are America’s fi rst tofu entrees to be sold frozen.
June. “Tofu” by Nancy DeRoin published as a cover
story by Cuisine magazine.
June. U.S. Supreme Court rules that man-made
organisms created by genetic manipulation can be granted
copyright protection. This ushers in a new era of research
on and commercialization of soybean varieties by private
companies.
June. INTSOY and Land of Lincoln Soybean Farmers
establish International Soybean Institute, headed by Russ
Odell, to expand soybean utilization overseas.
June. American Soybean Association’s Soya Bluebook
publishes its fi rst information on the new wave of U.S.
soyfoods producers.
July. Das Miso Buch (The Book of Miso), by Shurtleff
and Aoyagi published in German by Ahorn Verlag.
July 9-13. Third Annual Soycrafters Conference at the
University of Illinois. Organized and fi nanced by Richard
Leviton. 270-285 attendees from 10 foreign countries. Very
successful, with a profi t of $7,000. Third issue of Soyfoods
magazine published by Leviton. A new Board of Directors is
elected with Luke Lukoskie as chairman.
July. Mark Brawerman starts Jolly Licks (later renamed
Pacifi c Trading Co.), a soyfoods marketer-distributor, in
San Francisco. First product is soymilk ice cream. Quickly
expands to tofu cheesecakes, tofu tamales, etc. Best existing
model of this new concept.
Aug. 15. Archer Daniels Midland Co. enters the soy
protein isolate market with its purchase of Central Soya’s
isolate plant.
Aug. Wildwood Natural Foods, Inc. formed in Fairfax,
California. Original owners are Paul Duchesne, Paul Orbuch,
Bill Bramblett, and Frank Rosenmayr. They do very creative
work with prepared, convenience tofu products, such as
sandwiches and salads.
Aug. Tofu: Everybody’s Guide, by Stephen Cherniske
published by Mother’s Inn Center for Creative Living.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 165
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Aug. The Soy of Cooking, by Norton and Wagner selfpublished.
Aug. 20. “Tofu Gaining Popularity as a Cheap Protein
Source,” by Sylvia Porter published in the Washington Post.
This is the earliest known publication to mention David
Mintz’s work with tofu. It describes the numerous deli
products he makes from tofu. Ice cream is not mentioned.
Sept. 3. “Tofu: Trader Vic’s Creativity Americanizes
an Asian Staple” by Harvey Steiman published in San
Francisco Examiner. Trader Vic is one of America’s foremost
restaurateurs.
Sept. Richard Leviton (Soyfoods Association) and
Thelma Dalman (food service director for Santa Cruz city
school system) lobby for tofu in Washington, D.C. USDA
grants 1-time approval for a test program using tofu in Santa
Cruz County School Lunches. But this failed to set a national
precedent.
Sept. Soyfoods Association board holds fi rst meeting in
Colrain, Mass. Plans fund raising program that fi zzles.
Sept. 17. New-Age Foods Study Center (run by Shurtleff
& Aoyagi) changes its name to The Soyfoods Center. Creates
new logo and letterhead.
Sept. 24. “A Couple on a Tofu Mission in the West”
(about William Shurtleff and Akiko Aoyagi) by Lorna Sass,
published in The New York Times.
Oct. First issue of The Beanfi eld (named after a chapter
in Walden by Henry David Thoreau) a monthly soyfoods
newsletter, published by Leviton. Name changed to Soyfoods
Monthly in March 1982.
Oct. Tofu and The Bountiful Bean Plant in Madison,
Wisconsin are on the Today Show for 2 minutes. This TV
segment is aired 2-3 times.
Oct. 13. “With his Book on Tofu William Shurtleff
Hopes to Bring Soy to the World” by Dianna Waggoner
published in People magazine (circulation 3.4 million). The
same issue noted: “Model Cheryl Tiegs” has been eating
tofu for several years and gives it some of the credit for
helping her to lose 35 pounds in 1972. Her favorite recipe for
Oriental Pudding is published.
Oct. Severe nationwide shortages of peanuts and peanut
butter. Soyfoods producers miss a golden opportunity to
make and sell soynut butter.
Nov. 9-14. World Conference on Soya Processing and
Utilization held in Acapulco, Mexico, organized primarily
by the American Soybean Assoc. 1,100 participants from
35 nations; of these approximately 300 registrants and 250
student attendees were from Latin America. Proceedings
published in March 1981 issue of Journal of the American
Oil Chemists’ Society. Leviton attends and mans a SANA
booth, but is not invited to speak.
Nov. Soyfoods Center publishes three pamphlets on
soyfoods in Spanish: Que es el Tofu? Que es el Tempeh? Que
es el Miso?
Nov. East West Journal and Michio Kushi stop misusing