December 14, 2018
The Bean Brief
‘Tis the Season to Give Thanks 
The holidays are a time to reflect on everything we’re thankful for this year. As you know, we celebrated another Arkansas Soybean Month in November, and we are grateful to Arkansas soybean producers for the hard work you put in, especially this year. If you’re a consumer of soybeans, whether it’s by steak, candle or edamame, we’re thankful for you too. We appreciate your subscription to our newsletter and your support in our efforts to educate Arkansans on the state’s top row crop.
2018 was filled with new events and innovations; we look forward to carrying that momentum into the new year. As we approach 2019, stay up to date on all things soybeans into the new year by following us on social media.
Continue the Celebration of Soybeans 
U.S. Secretary of Agriculture Sonny Perdue appointed Arkansas farmer Jim Carroll III to the United Soybean Board (USB).

Carroll of Brinkley, Arkansas is a returning member on the national board, where he has represented the Arkansas Soybean Promotion Board since May 2010.

Carroll, along with 15 other farmer-leaders, were sworn in as directors at the USB annual meeting in St. Louis in early December where Carroll was elected vice chair of the board.

The 16 appointees include five new directors with 11 returning. All will serve three-year terms. Arkansas soybean producers Derek Haigwood and Robert Stobaugh also serve on the United Soybean Board.
Keep Soybeans on the Table This Holiday Season
As we all prepare to fill our tables for the holiday season, take the opportunity to welcome a bit of Arkansas soybean farming to your meal. We have a collection of recipes on for any holiday meal, from desserts to this delicious sweet potato pie. Give it a try and tell us what you think! 
Soy Sweet Potato Pie
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1¾ cup cooked and mashed sweet potatoes
12 ounces soymilk
1 unbaked 9-inch deep-dish pie shell
Whipped cream (optional)
Start by mixing the sugar, cinnamon, salt, ginger and cloves in small bowl. In a separate, larger bowl beat the eggs. Stir in the sweet potatoes and sugar-spice mixture, then gradually stir in the soymilk.
Pour the mixture into the unbaked pie shell and bake in a pre-heated oven at 425°F for 15 minutes. Reduce the temperature to 350°F and bake another 40 to 50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours.
Serve immediately or refrigerate. Top with whipped cream before serving.
Pigweed Management with Dr. Tom Barber
Palmer amaranth is a nuisance to soybean producers across the state of Arkansas when it comes to production. Its microscopic size and reproduction abilities make this weed detrimental to soybean production.
In our latest  Field to Film: Featured Research  video, Dr. Tom Barber discusses practices that can help your soybean crop succeed amid the threat of pigweed. Check out the video below.
 “These cultural practices we’re talking about today incorporated with the herbicide system is really the way we believe we need to be moving in the future.” - Dr. Barber
Share with your friends!