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Soy wiggles all too easily into the yucky food stereotype. So what if it’s high in protein, low in saturated fat, and free of cholesterol? It’s ugly, bland, and sold with frequency at Yes! Organic Markets. It debases pearly white and perishable (not to mention all-American) milk by laying claim to the name for its unceasing dishwater-gray secretion. And it’s served at least twice a week—commingling in stir-frys, lurking in chili, even hiding in chocolate cake (Julia Child help us)—at Mount Pleasant cooperative-house dinners. But soy has now redeemed itself in my eyes. It’s crispy and totally disguised when fried in oil. And, declares the Web site Soy Online Service, “[W]hat if all you’ve read about soy is nothing but a multi-million-dollar marketing strategy based on scanty facts, half-truths, and lies?” Hell, I love being hoodwinked by Archer Daniels Midland. So, apparently, does Whole Foods’ nutritionist Alana Sugar, who will conduct “The Joy of Soy” at 10 a.m. at Fresh Fields, 2700 Wilson Blvd., Arlington. $23. For reservations call (703) 228-4747. (Elissa Silverman)