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FARM STEW launched in Uganda in the fall of 2015. Joy Kauffman, MPH, a Nutritionist with a Masters in Public Health from Johns Hopkins, and Master Gardener from the University of Illinois was serving with the USAID Farmer to Farmer program in Uganda. Joy's official assignment was to work with a farming cooperative whose 60,000 members had decided they wanted assistance learning to process the soybeans they grow. Once in Uganda, in partnership with local volunteers, Joy conducted hands-on nutrition and cooking classes, featuring soy and vegetables, using the Bible as our primary text. Over the course of a two-day training, we taught both the basics of a whole-foods, plant-based diet (which is critical as most participants are vegetarians by economic necessity), child nutrition, and the importance of soaking grains and legumes to increase the bioavailability of nutrients. We also conducted a hands-on cooking class: making soya milk, using the residual, protein-rich "okara" as flour to

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