Kelly,
Would you be willing to offer a few dates for another tour? Just hearing talk about it and reading the thread makes
me want to discover the world of tofu making.
thanks
PS And if it is a month or two or three away, that would be fine.
Just more to look forward to in the spring.

any future tours can be arranged through email with me. sunxiensoy@gmail.com. bear in mind i will be on maternity for approximately the next 5-6 weeks. no, the baby isn't here yet. we're still waiting. =) so the tours probably won't begin again until end of march or early april. hope that helps!

happy new year!
kelly

Hi,

A second tour was organized recently for Chicago Foodways Roundtable with Kelly Chang at the lead, which was podcast by Chicago Amplified:

http://www.wbez.org/amplified/tofu-proc ... cts-100154

Although tofu has long been a traditional staple of Asian cuisine, it remains a mystery to many. Believed to be a “fountain of youth” food, it has been served in many Far Eastern countries for thousands of years. For the Chinese, tofu has not only served as an everyday food and meat analogue, it has also been the focus of competitions among chefs and tofu makers to produce the most varied and delicious tofu creations.

Come unravel the mysteries of tofu with the Cheng family—owners of Sun Wah BBQ—as they open the doors to their new Sun Xien Soy Products factory. As a followup to the Cheng family's "The Makings of Tasty Tofu" program last summer, this tour presents the machinery used to make tofu, the tofu-making process, and different types of tofu.


Regards,

Does anyone know if Sun Xien uses non-gmo soy?

Vital Information wrote:Does anyone know if Sun Xien uses non-gmo soy?

Yes. You can verify by listening to Kelly talk about it on this podcast:
http://www.wbez.org/amplified/tofu-proc ... cts-100154

Thanks. Big help to the vegans in the family