Theme: Food Science and Technology
Roy Arnold Oral History Interview
Life history interview conducted by Adam LaMascus.
September 6, 2013
Roy Arnold (b. 1941), a native of Nebraska, completed both a master's degree and a
doctorate at Oregon State University in Food Science. For twenty years a faculty member
at the University of Nebraska, Arnold came back to OSU in 1987 and, over nineteen
more years, served in numerous roles including Dean of the College of Agriculture
and University Provost. During his tenure as an upper administrator, Arnold oversaw
many of the reductions that were put in place as a result of the passage of the Ballot
Measure 5 property tax limitation initiative. He also pushed forward a number of new
initiatives at OSU - the University Honors College, the Ethnic Studies department,
and a dual admissions/dual enrollment program with Oregon's community colleges were
all formed during his years as provost. His interview covers the breadth of his career,
focusing primarily upon his long associations with the University of Nebraska and
Oregon State University.
Jeff Edgerton Oral History Interview
Life history interview conducted by Tiah Edmunson-Morton.
November 18, 2015
Jeff Edgerton (b. 1963) is a 1987 OSU graduate in Microbiology. Over the three decades
that have followed his graduation, Edgerton has held multiple positions in the brewing
industry, beginning with laboratory work at Blitz-Weinhard, and moving on to a successful
career at BridgePort, where today he holds the titles of Brewmaster and General Manager.
In his interview, Edgerton shares his thoughts on the radical shifts in brewing culture
that have taken place in the Portland area since the 1980s. He likewise comments on
his own work as a scientist, brewer and administrator at two iconic companies that
are central to Oregon's rich brewing history.
Mina McDaniel Oral History Interview
Life history interview conducted by Janice Dilg.
December 1, 2015
Mina McDaniel (b. 1944) earned both bachelor's and master's degrees from OSU in Food
Science and Technology. A sensory scientist, McDaniel returned to her alma mater in
1983 to lead the OSU Sensory Science Laboratory, overseeing projects related to beer,
wine, and Asian noodles, among many other topics. McDaniel also emerged as an important
advocate for women on campus, and filled numerous roles in this capacity during her
years as a faculty member. She concluded her OSU career as Director of Academic Programs
and Academic Assessment before retiring in 2006. McDaniel's interview provides a detailed
account of campus life and the Food Science student experience in the 1960s. McDaniel
also discusses the arc of her own career; the activities of the Sensory Science Lab
during her years of association; and her sense of the changing status of women at
OSU over five decades.
Pat Reser Oral History Interview
Life history interview conducted by Chris Petersen.
April 24, 2015
Pat Reser (b. 1938) and her family have made a major impact on OSU as donors, leaders
and high profile advocates for a variety of university initiatives. Pat and her husband
Al both graduated from Oregon State College in 1960, she in Elementary Education and
he in Business Administration. A public school teacher and mother of five children,
Pat organized Reser family life while her husband worked long hours building Reser's
Fine Foods from a family business to an international corporation employing more than
3,000 people. The Reser family later played a significant role in advancing multiple
goals important to OSU, including the renovation and expansion of the school's football
stadium, which was renamed Reser Stadium in 1999 in honor of a major gift made by
the family. The Resers later provided lead gifts for two signature projects of the
Campaign for OSU - the Linus Pauling Science Center and Austin Hall. Pat Reser served
as a co-chair of the school's capital campaign, and later was elected as the first
chair of the OSU Board of Trustees. Reser's interview focuses on her life and partnership
with her husband Al, her professional work in education and her volunteer work in
Beaverton and Corvallis, and her insight into the Reser family's key involvement with
development at OSU.
Larry Sidor Oral History Interview
Life history interview conducted by Tiah Edmunson-Morton.
November 6, 2015
Larry Sidor (b. 1950) is a 1972 graduate of Oregon State University in Food Science.
He has since established himself as a leading brewer in the Pacific Northwest, having
spent twenty-three years working in various capacities at the Olympia Brewing Company,
followed by stints as brewmaster at the Deschutes Brewery in Bend, and now at the
Crux Fermentation Project, which he founded in 2013. Sidor's father was an OSU Extension
Agent, and in his interview, Sidor reflects on the impact that was made upon him by
his exposure to his father's work. He likewise recalls his memories of the undergraduate
academic experience in Food Science at OSU in the early 1970s; traces his long and
influential career in the brewing industry; and shares his thoughts on the future
of craft brewing in the Northwest and nationwide.
Ron Wrolstad Oral History Interview
Life history interview conducted by Chris Petersen.
December 14, 2015
Ron Wrolstad (b. 1939) is a Distinguished Professor Emeritus of Food Science and Technology
who attended Oregon State College as an undergraduate and was an active member of
its faculty from 1965 to his retirement in 2004. An accomplished and highly cited
agricultural scientist, Wrolstad has made important contributions to the study of
fruit juice adulteration, ultimately becoming a trusted authority on the subject and
receiving funding from both public and private sources to act as a check on fruit
juice producers worldwide. Wrolstad likewise contributed to the body of research on
natural colorants, including a project investigating the use of radish extract to
achieve the red color associated with maraschino cherries. In his interview, Wrolstad
reflects on his undergraduate years at OSC; comments on the legacy of maraschino cherry
work at Oregon State; details the themes of his research over time; and shares his
institutional memories of a sixty-year association with the Food Science and Technologies
Department.