The Pantry Graphic Edited
Monthly News & Updates
September 2021
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Tribal tradition incorporates modern gardening practices
Pawnee Nation College faculty collaborate with OSU Extension and outreach programs to develop STEM-related fields, such as the agricultural industry, to educate students about food security and wellness.
Business Spotlight
Miller Pecan Co.

FAPC plays an integral part of equipping Oklahoma small businesses by assisting them with food safety procedures and preparing them for audits, innovation of new products and marketing assistance. These services are essential for small businesses to succeed in the ever-changing consumer market.

“With the assistance of FAPC, Miller Pecan Co. was able to complete their first food safety audit in the spring of 2019 with a successful rating,” said Carrie Miller from Miller Pecan Co. “The small business enterprise in Oklahoma is indispensable for Oklahoma’s economy. Especially during this time, small businesses and family farms are helping to supply jobs and assisting with food chain demands. We are all trying to do our part.”
Featured Research
From Sour Dough to Supplements for Wellbeing

Patricia Rayas-Duarte, cereal chemist at FAPC, researched the impact of the pandemic on the food production systems. The pandemic strengthened the link between healthy diet choices and health and wellbeing in humans and animals. The use of probiotics can be used to improve the bioavailability of nutrients in the diet in humans and other animals. The projection for the global market of probiotics for 2025 is USD $77.09 billion. Experts in the field have foreseen for some time that future probiotic products would be in the form of a cocktail of cultures with different advantages to boost overall health and wellness.
Food Safety Highlight
Back to school: lunch box food safety

Back to school is an exciting time filled with new school supplies, including a new lunch box. But a good lunch can easily go bad if not properly packed.

Without proper storage, perishable food is at risk for harmful bacteria after two hours, said Ravi Jadeja, food safety specialist at FAPC.
Featured Video
SUNUP Food Whys: Darren Scott explains the history of ramen noodles
Ramen noodles were first introduced to Japan in the late 19th or early 20th century. By 1990, restaurants in Japan were offering versions of the dish. Learn more from Darren Scott, FAPC food scientist, in this SUNUP Food Whys.
Featured Photo
Food Fight: FAPC hosts Oklahoma 4-H Food Showdown
FAPC faculty and staff recently hosted the Oklahoma 4-H Food Showdown in which teams of two or three 4-H members created their own dishes using four secret ingredients, which were revealed at the start of the competition.

From left, Oklahoma 4-H members Levi Wagner, Stanton Hooper and Keaston Gonzalez, from Cotton County, present their prepared dish before a panel of judges before being selected to represent the state at nationals.
The Food Files Podcast & Value-Added Voice Blog
Student Spotlight - Natalie Hawkins

Natalie Hawkins works in the meat lab as a student employee and has gained a better understanding of food safety. Natalie emphasizes the level of exposure and opportunity available at FAPC.
Setting SMART goals for back to school

Kirsten Hollansworth, communications graduate assistant, breaks down how to set achievable goals by focusing on goals that are specific, measurable, achievable, relevant and timely.
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