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Jessica Riggin shows us how to create an easy and versatile bruschetta topping that goes well with any meal. Questions? To find out more information about show topics as well as recipes, articles,…
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Keith Reed, OSU Extension Horticulturist for Payne County, shows us his cattle panel tomato trellis from the community garden of Our Daily Bread and tells us some of the ups and downs that he’s…
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0:00 Welcome to Oklahoma Gardening!
1:20 Propagating Coleus
In this episode of Oklahoma Gardening Host Casey Hentges takes some stem cuttings from the garden to asexually propagate coleus to…
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OSU Payne County Extension Horticulturist, Keith Reed, gives an update on ongoing mechanical bermudagrass eradication at Our Daily Bread's community garden by using wood chips and cardboard to…
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Segment 1
1:20 In this episode of Oklahoma Gardening, Host Casey Hentges plants some All-America Selection (AAS) tomatoes in the garden. We plant four different types of tomatoes: Chef's…
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OSU Payne County Extension Horticulturist, Keith Reed, shows how to use a frost blanket to shade cool season crops out at Our Daily Bread Food and Resource Center's community garden.
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Segment 1
1:20 Today on Oklahoma Gardening Host Casey Hentges plants some 'Mary Washington' variety asparagus crowns in her garden.
Did you know that asparagus' are dioecious!…
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Bread & baking consumption in the U.S. has changed in recent years with a shift in consumer perception. The industry has taken the opportunity to reinvent and rise with better, smarter products.
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Are you a home baker? Are you interested in learning more about the Home Baking Act and other business practices? If yes, OSU's Robert M. Kerr Food & Agricultural Products Center's Home…
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The Robert M. Kerr Food & Agricultural Products Center hosted the 2016 Oklahoma 4-H Food Showdown. Here's a recap of the event.
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FAPC hosted a session of the OSU Alumni Association's Grandparent University. See how GPU participants made food science fun!
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Robert M. Kerr Food & Agricultural Products Center and Oklahoma State University's Dining Services work together to bring fresh produce and other Made in Oklahoma products to students via a…
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We interview this year's speaker in the plant and soil sciences department. Tom Sinclair is an agricultural researcher and professor at North Carolina State University, who wrote the book Bread,…
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Patricia Rayas explains why gluten-free foods were developed and how their ingredients differ from traditional recipes in Food Whys.
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We join a group of Israeli millers, bakers and wheat buyers as they visit the Robert M. Kerr Food and Agricultural Products Center (FAPC) to learn about OSU's wheat improvement program.
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We talk with FAPC's Renee Nelson different types of flour and their uses in baking.
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