5.13.20 - Chef Joel Gamoran and U.S. Soy Launch New Series – Stretched: Make More with Less

For Immediate Release

Wednesday, May 13, 2020
Tyler Kim | U.S. Soy c/o MSL [email protected] 213-357-6066

Chef Joel Gamoran has mastered the art of scrappy cooking and will dish out sustainable solutions for at-home cooks of all levels.

ST. LOUIS, May 13, 2020 – U.S. Soy teamed up with sustainably-minded Chef Joel Gamoran to launch an all-new Instagram series, Stretched: Make More with Less, set to release on May 13. In each episode, Chef Joel will demonstrate simple, creative ways to stretch a featured ingredient to maximize its use and avoid food waste such as savory carrot top pesto and creamy brown banana ice cream.

“As a chef, sustainability and support for U.S. farmers are two values I always bring with me to the kitchen,” said Chef Joel Gamoran. “That’s why partnering with U.S. Soy on this project felt like such a great fit. We can rally behind these hardworking farmers by making the most of each of their sustainably produced ingredients.”

Stretching ingredients is not only eco- and budget-friendly, but builds culinary repertoire and demonstrates appreciation for the effort that goes into our food supply. During these uncertain times, a dependable source of food for communities around the world is more important than ever. Deemed an essential industry, U.S. soybean farmers are standing by their commitment to provide quality, safe ingredients using sustainable practices to feed communities around the world.

Consumers can do their part by purchasing U.S.-grown ingredients and taking meaningful steps to realize their full potential in the kitchen.

The series will appear on Joel’s Instagram and Brown Banana – a new digital cooking channel bringing together sustainable chefs to educate viewers on eco-friendly cooking.

About Chef Joel Gamoran: Best known as the host for A&E’s hit series “Scraps,” Joel Gamoran has become one of the nation’s most well-known sustainability-focused chefs. In addition to his television show, Joel served as the National Chef for Sur La Table, makes monthly appearances on NBC’s Today Show and is author of “Cooking Scrappy.” With a passion for cooking with typically tossed ingredients, he has shown millions of followers just how delicious and gratifying it can be to get scrappy in the kitchen, all while making a personal impact on reducing climate change.

ABOUT UNITED SOYBEAN BOARD: USB’s 78 volunteer farmer-directors work on behalf of all U.S. soybean farmers to achieve maximum value for their soy checkoff investments. These volunteers invest and leverage checkoff funds in programs and partnerships to drive soybean innovation beyond the bushel and increase preference for U.S. soy. That preference is based on U.S. soybean meal and oil quality and the sustainability of U.S. soybean farmers. As stipulated in the federal Soybean Promotion, Research and Consumer Information Act, the USDA Agricultural Marketing Service has oversight responsibilities for USB and the soy checkoff. Learn more at unitedsoybean.org.

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