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The younger generation of entrepreneurs is paving a path much different than business owners before them. How will this new, young mindset affect entrepreneurial food businesses in the future? Could…
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William McGlynn has the history of black-eyed peas in Food Whys.
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Chuck Willoughby shows us the economic impact of the Made in Oklahoma Coalition, in Food Whys.
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Nurhan Dunford explains trans fat and where it shows up in the American diet in Food Whys.
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OkState Oilseed Specialist Nurhan Dunford explains the science behind high fructose corn syrup.
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OkState Ag Economist Rodney Holcomb explains the difference between food cooperatives, community supported agriculture and farmer’s markets.
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Oklahoma State (OSU) President Burns Hargis visits the Food & Ag Products Center to learn more about the research that's being done on food safety at OSU.
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