The Food Files

Small Business Feature - Homeland Baking

In this episode of The Food Files, Chris Gill of Homeland Baking discusses working with the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center on technical projects, including product development, shelf-life and quality testing, and more. Homeland Baking, home of the famous Mitchell's Sausage Rolls, is a 30-year-old, local, family owned and operated wholesale bakery and USDA establishment in Claremore, Oklahoma.

Small Business Feature - Ludger's Bavarian Cakery

Ludger's Bavarian Cakery is a second-generation family-owned business located in Tulsa, Oklahoma. The small business started off as a simple made to order bakery and has been able to grow into a retail bakery, coffeehouse and cafe due to the loyal support of the local community. In this episode of The Food Files, Allison Dickens, owner of Ludger's, discusses how the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center as been an internal part of the company's growth.

Small Business Feature - Augusto's Green Sauce

Augusto's Green Sauce, located in Tulsa, Oklahoma, was launched when it won the Fiery Food Challenge in Ft Worth, Texas, three years in a row. In this episode of The Food Files, learn more about this small business from owner Tracy Furr and how the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center has been a resource for her and her growing business.

Small Business Feature - Amelia Creamery

Amelia Creamery, located in Nowata, Oklahoma, uses their own family recipes that have been handed down for generations to produce all natural, ultra-creamy French-style yogurt made in small batches for the freshest European taste. In this episode of The Food Files, learn more about this small business and how the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center has helped to contribute to the success of Amelia Yogurt.

FAPC Predicts Top Food Trends for 2021

In this episode of The Food Files, host Darren Scott talks food trends with Andrea Graves, business planning and marketing specialist for the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. FAPC predicts the top 10 food trends for 2021, and the duo dives in and discusses each trend.

Everything You Need to Know about Vegetable Oils

In this episode of The Food Files, host Darren Scott talks with Nurhan Dunford, oilseed chemist for the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center, about the characteristics of different vegetable oils, such as which ones to use for frying versus cold applications.

The Role of a Quality Management Specialist in the Food Industry

In this episode of The Food Files, host Darren Scott discusses food safety and food quality issues with Stephanie Baker. Stephanie recently was hired by the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center and the Oklahoma Small Business Development Center as a quality management specialist to serve the food processing industry in the state.

Meeting the Needs for Meat Processing Opportunities

In this episode of The Food Files, host Darren Scott and Jake Nelson, FAPC meat processing specialist, discuss the increase of meat processing ventures due to the COVID-19 pandemic and what people need to think about when entering the meat processing sector.

Process Authority for Food Products

In this episode of The Food Files, host Darren Scott and William McGlynn, FAPC food scientist and horticultural processing specialist, dive into the discussion of Process Authority for food products, including what it is, why it is important and what food products are evaluated. Dr. McGlynn serves as the recognized Process Authority for the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center and the state of Oklahoma, and generates about 70 process authority letters each year.

Meet Tom Coon: Ex Officio Member of the FAPC Industry Advisory Committee

In this episode of The Food Files, Tom Coon, vice president of the Oklahoma State University Division of Agricultural Sciences and Natural Resources, discusses the importance of being connected to the industry as a land grant institution and how the Industry Advisory Committee for the OSU Robert M. Kerr Food and Agricultural Products Center helps accomplish that mission. As an ex officio member of the advisory board, Coon treasures the time he gets to meet with the committee and values their input.