Soup Connection -- The True Story

In one sentence, can you describe what Soup Connection is?

State-of-the-art USTAR commercial kitchen/nutrition research facility marries USU Dietetics Program, gives birth to healthy, seasonal soups and, perhaps most importantly, creates a unique hands-on training environment for future Registered Dietitians.

How did this idea start?

Dietetics faculty asked themselves, “How can we utilize that amazing USTAR facility to teach students how to DO the concepts they learn in class?”  Those concepts include: sourcing local produce, eating seasonally, incorporating vegetables and whole grains into delicious meals, simplifying family mealtimes, and making the healthy choice the easy (and fast) choice. And, since the best way for students to apply knowledge and gain confidence is by teaching others, the goal was to find nooks and crannies of opportunity for dietetics students to do exactly that.

Interesting idea, but how did it turn into SOUP?
The brainstorming process began in Summer 2012...

"Have you heard of Winter Sun Farms?” asked Casey, the brilliant student from New York, referring to a novel program that distributes frozen local produce in the dark months of winter.
"I belonged to a Soup and Bread CSA in Reno…” said Dr. Kynda Curtis, the USU Extension Ag Economist.

"Is there research potential or business opportunity?” says Dr. Mike LeFevre, Scientific Director of the Applied Nutrition Research Team.
"Does anyone have any good ideas about how we can come up with models for tasty, simple, and healthy foods to feed kids of all ages for lunch?” asks everyone in the country.

A smile became contagious and the Soup Connection was born.  All of these concepts can be applied through preparing and distributing healthy soup! Student-created soup is a hub that connects many dots.

Are there different parts of Soup Connection?

Currently, there are two components:
Soup for Lunch & Soup for Home

Soup for Lunch: Two days per week (during Spring Semester), students serve up soup and bread in the USTAR Dining Area to Utah State University employees, students and community members. Recipes are provided.

Soup for Home: Following a Community Supported Agriculture (CSA) model, pre-payment for a share provides funds for exceptional ingredients and reusable containers.  Share holders sign up to receive a weekly share of soup, a loaf of Crumb Brothers Bread, and a student-written newsletter for nine weeks.

Future ideas: Soup for Kids, Soup for Weight Loss, Soup for Health....we could go on and on!

Will Soup Connection continue in the future?

YES!

Summer/Fall: Our hope is to continuing preserving local produce during the peak of the season and continually testing recipes to ensure top quality.

Winter/Spring: We plan to continue preparing and selling soup during this season!

How can I eat some of your lovely soup?

Come to USTAR for lunch on most Wednesdays and Fridays through April 12 (excluding March 13, 15, 22), from 11:30-1.  USTAR dining area is located at 650 Grand Ave. Logan, Utah, which is the large GREY building NE of Lee's Marketplace (~1600 N.)

Or you could desperately seek out one of our current Soup for Home CSA members and request an invitation to dinner at their home on a Wednesday evening. :)