8 ForOregonState.org/Stater L E T T E R S Good Cravings I truly enjoyed reading your Spring 2023 edition of the Oregon Stater. Expanding the role of the Beaver Classic Food Truck to have at least a periodic presence in Astoria could highlight the accomplishments and importance of the OSU Seafood Lab while performing outreach and recruitment not only to Northwest residents but also to the many tourists who visit the city. Food trucks now play a large role within the community, and the Beaver Classic food truck would showcase some of OSU’s unique food developments. HERMAN J. BERNARDS Editor’s note: Our friends at Beaver Classic tell us that the food truck is getting upgraded by an engineering capstone team so it can venture beyond Corvallis. Keep an eye out for it this fall! As an OSU food sciences graduate, I was so excited to see the food issue and the recognition brought to theschool. The School of Agriculture [now the College of Agricultural Sciences] has generated such impactful research in product and process development, new technologies, providing support for emerging industries, etc., and it continues to distinguish itself in our industry. I feel very fortunate to have studied under Lois McGill (sensory pioneer), Floyd Bodyfelt (dairy products judging team), Dick Scanlan and Ron Wrolstad. Prior to Beaver Classic products, food science undergraduates sold gallon jugs of unfiltered apple cider in the fall to students and locals. We could never keep up with the demand. I was confused about the comment that ice cream sales stopped in 1969. In theearly ’70s, students could buy ice cream at the Dairy Building across from Wiegand Hall. Pumpkin was a seasonal favorite. I hope you find the recipe for Togo’s memorable“The Bomb.”Thatwas a flashback for me. DICKI LULAY, ’ 73 FOOD LOVERS We received more letters than we could print about the Spring Food Issue, with alumni sharing pride in OSU’s amazing agricultural and food science programs, as well as fond memories of student-made treats. Many wrote about the much-missed Togo’s sandwich “The Bomb,” but never fear — our intrepid writer Cathleen Hockman-Wert tracked down the recipe and, with testing and tasting help from Mike Rich, ’81, Hon. Ph.D. ’07, was able to adapt it for the home kitchen. See “The Sandwich, the Legend, the Recipe” on page 10.
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