Melinda Smith, then-associate director of Andrews University Dining Services and president of Berrien Springs-based Caitlan's Catering, provided the lunch menu at the International Soybean Program (INTSOY) course, "Processing and Marketing of Soybeans for Meat, Dairy and Baking Applications." The class was held at the National Soybean Research Laboratory (NSRL), University of Illinois–Urbana, on June 1.

Smith's company, Caitlan's Catering, had worked with the company, Microsoy, in developing soy products. "It was interesting that I was introduced in Illinois as the president of Caitlan's Catering and associate director of Dining Services at Andrews University—an all-vegetarian campus. That took the meeting by storm, and Caitlan's quickly became a second stringer," says Smith, who became director of Dining Services on July 13.

This program was attended by more than 100 research personnel and technical representatives from around the world, including Argentina, Bolivia, Israel and Pakistan. Smith says several of the international participants became interested in partnering with Andrews University as a research test market for their soy products. She was also approached by universities who wished to send their graduate students to Andrews University to observe and study it as an all-vegetarian campus.

Smith's menu included "Crabmeat Rangoon," black bean soy sliders and tofu cheesecake to name a few. The menu was well-received, and Smith plans to involve Andrews University in future research and development of soy-based vegetarian food items with INTSOY and the NSRL.

Keri Suarez, media relations specialist, Office of Integrated Marketing & Communication