Pull up a chair and get to know the facts and folks behind your food! We’ll introduce you to seasonal recipes, hot topics and the people who know your food best — the ones who grow it!
How Farmers Care for Soil
Drunken Italian Noodle Pot
Why Wheat Is a Kansas Staple
Roast Pork Tenderloin and Sweet Potato Sheet Pan Dinner
Seven Everyday Items with Animal Byproducts
The Dirt on Kansas Prairie Grass
Animal Welfare in Food Production
Types of Winter Squash
Q: How much land is an acre?
A: An acre is a measure of area. It can be any shape as long as it equals 43,560 square feet. Engineers typically use 100,000 square... more
Dried herbs are more concentrated than fresh, and powdered herbs are more concentrated than dried. Each herb is slightly different, but a starting formula is: ¼ teaspoon powdered = ¾ to 1 teaspoon dried = 2 to 4 teaspoons fresh.
In pre-refrigeration days, hogs were harvested in the fall and cured for six to seven months, just in time for Easter dinner. That’s how ham came to be the traditional Easter favorite.
Kansas Farm Food Connection
2627 KFB PLZ
Manhattan, KS 66502