Country Lifestyle
FAPC selects top 10 food trends for 2018

By Melanie Jackson, FAPC Communications Graduate Assistant
(Stillwater, Okla. – Nov. 28, 2017) Photo-friendly food, Middle Eastern cuisine and mushroom-infused coffee are on the menu for 2018, as Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center selects the hottest food trends for the upcoming year.
Andrea Graves, FAPC business planning and marketing specialist, said change is inevitable and trends help indicate what is coming next.
“Businesses need to pay attention to trends in order to find new growth opportunities and their target audiences,” Graves said. “Understanding these trends help businesses stay ahead of upcoming change, whether it is regulatory or a new flavor profile. Also, in most cases, consumers drive the trends and are looking for products and companies that are meeting their needs and lifestyles.”
Take a look at the top 10 trends for 2018, according to FAPC.
- Photo-friendly Food
The more Instagram-worthy your food is, the better. Consumers do not just want to eat their food. They want to share it with friends and show off where they have been. The result is a demand for colorful, textured and unique food items to gain more likes, comments and shares online. Prepare to see more purple vegetables, black ice cream and blue algae lattes.
- Transparency
This trend continues to gain popularity. Consumers want to know how their food got from the source to the store. They want to know what their food is made of, how it was cared for and if it is a healthy option. This increased interest in food forces producers and manufacturers to enhance transparency with consumers.
- Middle Eastern Cuisine
Food from the Middle East isn’t a new concept. With hummus, pita and falafels on the market, Americans are ready to dive deeper into the culinary novelties Israeli, Moroccan and Persian cultures have to offer. Some examples include shakshuka and sumac-spiced foods.
- Innovative Food Waste Reduction
Reducing food waste is a reoccurring trend, but manufacturers are taking it to the next level. Pickling watermelon rinds, using beet trimmings and leftover fruit in cocktails, and chopping broccoli stems for coleslaw are a few of the innovative ways to reduce food waste and are expected to take off in the upcoming year.
- Fourth Meal
Whether it is a second breakfast or a mid-afternoon snack, many consumers are adding a fourth, smaller meal to their daily menu. The fourth meal includes anything from an energy-boosting salad before an evening workout to peanut butter on toast before bed. This trend is not about trying to eat more food in a day, but rather adapting eating schedules to fit busy lifestyles.
- Mushroom Mania
Mushrooms are found in a variety of dishes and have earned their place at the healthy ingredients table. In 2018, mushrooms are predicted to gain popularity and be found in coffee, cocoa, ice cream and even soap and shampoo.
- Plant Power
Plant-based protein was popular in 2017, and the trend is predicted to gain more prominence in 2018. Expect more vegetable entrées as consumers continue to embrace a flexitarian lifestyle.
- All-day Breakfast
More restaurants are joining the all-day breakfast bandwagon. Consumers love to eat breakfast foods at any time of the day. This is sparking creativity and leading to the development of interesting breakfast ideas perfect for morning, noon and night.
- Taco ‘bout Options
The #TacoTuesday trend is far from over. Instead, the variety of tacos is increasing with breakfast and dessert tacos available to consumers. In addition, tacos are shedding their shell and fillings to create new, healthier varieties such as seaweed-wrapped, poke-filled tacos. But, traditional tacos aren’t going anywhere.
- Floral Flavors
We know flowers are pretty and fragrant, but they’re tasty, too. From floral-infused drinks and snacks, to adding whole flowers and petals to dishes, the floral trend is in full bloom. Items such as lavender lattes and pink hibiscus teas are predicted to gain popularity in 2018.
FAPC, a part of OSU’s Division of Agricultural Sciences and Natural Resources, helps to discover, develop, and deliver technical and business information that stimulates and supports the growth of value-added food and agricultural products and processing in Oklahoma.
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Country Lifestyle
Riding for the Brand

By: Christopher Dysinger
According to the Code of the West a man who has integrity is one who rides for the brand. If you are unfamiliar with cowboy parlance this phrase is used to describe being loyal to the outfit you work for. Cowboys were, “intensely loyal to the outfit they were working for and would fight to the death for it. They would follow their wagon boss through hell and never complain.” -Teddy Blue Abbot. Riding for the brand means being loyal and when I consider what it means to be loyal I am reminded of the words of the Lord Jesus to His disciples in Matthew 16:24, “Then said Jesus unto His disciples, If any man will come after Me, let him deny himself, and take up his cross and follow Me.” To me, to take up the cross and follow the Lord is the epitome of what it means to ride for the brand.
When you place your trust in the Lord Jesus you are signing on to His outfit, to speak the language of the West. When you called upon the name of the Lord Jesus by faith, He saved you and from this point you are riding for His brand. In taking up your cross and following Him you have pledged to be loyal, and this means you face any hardship or trial like a cowboy on the trail moving the herd. Any complaint must be swallowed in the same way you would swallow a cup of coffee. When I hear our faith and loyalty to the Lord Jesus put into these terms it stirs something within me that moves me to keep right on riding for the brand.
Louis L’amour wrote, “Riding for the brand was an expression of loyalty to a man’s employer or the particular outfit he rode for. It was considered a compliment of the highest order in an almost feudal society. If a man didn’t like a ranch or the way they conducted their affairs he was free to quit, and many did; but if he stayed, he gave loyalty and expected it. A man was rarely judged by his past only by his actions. Many a man who came west left things behind him he would rather forget, so it was not the custom to ask questions. Much was forgiven if a man had courage and integrity and if he did his job. If a man gave less than his best, somebody always had to pick up the slack, and he was not admired.” It is the same when a person gives his or her heart to Jesus.
When you come to the Lord Jesus you are not judged by your past. When you come to the Lord Jesus, repenting of sin and seeking forgiveness, everything from your past is left behind. All will be forgiven. 1 John 1:9 reads, “If we confess our sins, He is faithful and just to forgive us our sins, and to cleanse us from all unrighteousness.” When you place your faith in the Lord Jesus you are promising to be loyal and in return you will receive the same. He has promised that He will never leave us or forsake us. When you walk with the Lord Jesus through life you are indeed, “riding for the brand.”
“Riding for the brand” is not just an expression of loyalty nor is it just an expression of pride, it is also an expression of love. When a cowboy claims to be riding for the brand, he is telling any other outfit who may seek his loyalty, that he cannot give it, because he has given his word to another. It is the same when we pledge our faith and loyalty to the Lord Jesus. If any would call us away from Christ we cannot go, because we are riding for the brand.
The End
This article is an excerpt from the book, The Bible and the Code of the West by Dr. Christopher Dysinger.
Country Lifestyle
Farm Dogs & Table Scraps

What’s Safe and What’s Not?
Growing up on a farm, our dogs were tough. They roamed the pastures, slept under the barn, and ate just about anything they could get their paws on—whether we meant for them to or not. I’ll admit, I never thought twice when one of our old cow dogs snatched a biscuit off the table or licked up a spill from the barn floor. I’ve even seen a dog steal a whole rib bone off a plate and trot off like he’d won the lottery. And somehow, they always seemed fine.
But here’s the thing—just because they survived doesn’t mean it was safe. For every farm dog that lucked out, there’s another that wasn’t so fortunate. Some human foods can be downright toxic to dogs, and a little bit of bad luck (or a smaller, more sensitive dog) can turn a harmless snack into an emergency.
Common toxic foods lying around the farmhouse
If you’ve got a farm dog—or any dog, really—you need to be aware of the dangers lurking in everyday foods. Some of the biggest culprits include:
Chocolate – The darker it is, the worse it is. Even a little can cause vomiting, seizures, or worse.
Grapes & Raisins – No one’s exactly sure why, but they can cause kidney failure fast.
Onions & Garlic – In large enough amounts, these can destroy red blood cells, leading to anemia.
Xylitol (Found in Sugar-Free Gum & Candy) – This artificial sweetener can send a dog’s blood sugar crashing and cause liver failure.
Alcohol – Even small amounts can be deadly to dogs, affecting their nervous system much more than it does ours.
Bones from Cooked Meat – While not necessarily toxic, they can splinter and cause serious internal injuries.
Macadamia Nuts – These can lead to weakness, vomiting, and even paralysis in dogs.
What to do if your dog eats something toxic
First, don’t panic—but don’t ignore it either. If you know your dog ate something dangerous, call your vet immediately. They can tell you whether to induce vomiting or if it’s something that requires urgent care. If it’s after hours, contact the ASPCA Animal Poison Control Center (888-426-4435) or the Pet Poison Helpline (855-764-7661).
Prevention is always the best medicine, so keep toxic foods out of reach. That might mean keeping the trash can secured, making sure kids don’t slip the dog a treat under the table, or just being more mindful of what’s left on the counter.
Our farm dogs might have been lucky, but luck isn’t a great strategy when it comes to their health. A little awareness goes a long way in making sure they stay happy, healthy, and ready for the next day’s work.
For more information
ASPCA Animal Poison Control: www.aspca.org/pet-care/animal-poison-control
Pet Poison Helpline: www.petpoisonhelpline.com
Visit www.akc.org/expert-advice/nutrition/foods-your-dog-should-never-eat
Country Lifestyle
Summer Squash and Corn Chowder

By Lacey Vilhauer
Total time: 40 minutes
Servings: 6-7
Ingredients
- 6 slices bacon, cooked and crumbled and 1 1/2 Tbsp rendered bacon fat reserved
- 1 1/2 lbs yellow squash, chopped (about 3 medium)
- 2/3 cup thinly sliced celery
- 1 cup diced onion
- 1 Tbsp flour
- 2 cloves garlic, minced
- 2 3/4 cup milk (I used 1%)
- 5 cups canned or fresh cut corn (from about 6 ears corn), divided
- 1/2 cup heavy cream
- 1 1/2 tsp chopped fresh thyme (or 1/2 tsp dried)
- 3/4 tsp salt, then more to taste
- 1/4 tsp freshly ground black pepper, then more to taste if desired
- 3/4 cup shredded cheddar cheese, for serving
- Chopped green onion for garnish (optional)
Instructions
Heat 4 tsp reserved bacon fat in a large pot over medium-high heat. Add celery and onion and sauté 2 minutes then add the squash.
Saute until tender, about 6 minutes, adding in garlic and flour during last 2 minutes of sauteing. Reduce heat slightly.
Add 1 1/2 cups milk, 2 cups of the corn, thyme, salt and pepper to the sauteed veggies.
To a blender add remaining 3 cups of corn, remaining 1 1/4 cups milk and the cream. Process in blender until nearly smooth (about 30 seconds).
Add pureed mixture to pot and stir to blend. Cook until mixture reaches a light boil.
Serve warm with shredded cheese, crumbled bacon and sliced green onions if desired.
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