Illinois grows millions of bushels of soybeans. Why aren’t we eating them?
CHICAGO — Inside a factory on Chicago's North Side, the smell of simmering soybeans drifts through the air. On a typical day, "I use about 4,000 pounds of dry beans," Jenny Yang said. She and her team grind, cook and press thousands of pounds of soybeans into silky tofu and rich soy milk — the taste of home for Yang…
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