After the conclusion of the GROWN event, Oklahoma Farm Report’s Stevie White got the details of the event firsthand from its organizers Sheri Glazier, Registered Dietitian Nutritionist at Dirt Road Dietitian, and Krystal Dunham, president of the Oklahoma Academy of Nutrition and Dietetics.
The event’s mission was to help close the gap in understanding that registered dietitians in the state have of where food comes from. The inaugural event in 2023 partnered with the Oklahoma Wheat Commission to explore how wheat gets from the field to the table. Registered dietitians are invited to the immersive event that allows them to see firsthand how various food products make their way from farmers’ fields to their and their clients’ plates.
“This year, we took things Northeast,” Glazier said. “So it was all things mushrooms, pork, and pecans. More than 20 registered dietitians, students, and nutrition professionals joined us and fully immersed themselves in all things agriculture in Northeast Oklahoma.
The group toured the family-owned JM Mushroom Farm where they witnessed composting, packaging, and shipping processes along with a personalized lesson on washing and prepping mushrooms at home.
Dunham admitted that she was surprised that harvesting mushrooms didn’t involve foraging for them outside. “To see where the hay comes from and how it is turned into compost, then sterilized before it is introduced to any type of mushroom spawn was really neat for me. I was not expecting that.”
The lunch at Piguet’s Prime Time, sponsored by the Oklahoma Pork Council, included an interactive charcuterie board creation that included Oklahoma-produced products including pork, mushrooms, pecans, cheese, fruits, and vegetables.
“As we had lunch, [Piguet’s Prime Time’s owner Carolyn Piguet] was talking about where each thing was coming from, and she said that she sourced her flour from Chisolm Trail Milling in Enid, which we toured last year at our wheat event. Being able to see each process from the beginning to the end was our common theme, and I think that was felt throughout the group that was with us this time.”
After a talk with Oklahoma Pork Council’s President-elect Cathy Vaughan, the group made their way to tour Miller Pecan Company. There, they followed the pecans’ journey from being shaken out of the trees, collected by harvesters, and then through being cleaned and prepped for shipment to the shelling facility. At the shelling facility, attendees watched the process of taking the pecans shipped from the farm to the final boxed product.
“The pecan operation was just so warm and welcoming, and we were surprised to learn about the far reach of those pecans, and the tribal partnerships that they have. There is a lot going on behind the scenes,” Glazier said.
Just before leaving, the group listened to Alisen Anderson with the Oklahoma Farm Bureau give a talk about the importance of the farm bill to the agricultural industry and beyond.
“I loved Alisen’s presentation on the farm bill and how that impacts all of us that we don’t even realize,” Dunham said. “It is important to know even though I’m a dietitian because I still have a major impact on the health of our community.”
Glazier believes that introducing dietitians to the agricultural side of the food industry may help them soothe unfounded fears surrounding things consumers see on labels and become more confident in the foods they recommend to clients.
Dunham added, “For me, I think it is important to better understand where our food comes from and have more trust in farmers. Having so much information at our disposal sometimes isn’t the best way for people to get accurate information. For us to go and actually set foot on the soil and see what is going on helps us be more confident when talking to our clients and colleagues about the ag industry in Oklahoma.”
This year’s event was supported by the Oklahoma Farm Bureau, The Oklahoma Pork Council, and the National Pork Board. It was the second year of support from the Oklahoma Farm Bureau, and Glazier says it is because their mission aligns with hers.
“We have mutual goals to connect agriculture with consumers,” she said. “I have the ability to connect with somewhat of a unique audience with a far-reaching impact, and the story I was hearing over and over again was how those agricultural stories were all coming from families just trying to do the right thing with the resources that they have agriculturally.”
From her position as president of the state’s dietitian organization, Dunham reiterated the importance of educating the masses about nutrition education and food security.
“I couldn’t help but envision all of these organizations with mushrooms and pork and wheat are like a quilt,” Dunham said. “All of it works together to feed the nation. We need all of these to sustain our economy, our bellies, our state, and also, we help feed the country and also the world in some regard.”
Glazier added, “I want our folks in agriculture in Oklahoma to know that their stories are being told, and while may only be to twenty-plus people at a time, that story is going to unfold time and time again. If anyone has a unique ag story to tell, I would love to chat with them to put them on our list because we feel like this event is going to keep going and growing.” Anyone interested in hosting a future GROWN event on their operation or in sponsoring the events should email Sheri here.
Click the soundbar above to hear more in-depth commentary from Glazier and Dunham.
