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Need to watch a speedy video so you can get dinner on the table before somebody in your house gnaws an arm off? Curious about the people, places, and science behind Kansas food? Whether you’re a video watcher, avid reader, or trivia fan, this is the place for you!

Recipes

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Profiles

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Tips

Rotate crops to help keep soil healthy. (Jim Sipes)

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Buying larger cuts of beef and slicing them into steaks at home can save you at least a dollar or two per pound. Freeze individually or serve when entertaining a group.  

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Keep a little pink in your pork! Cook it to 145 degrees and then let it rest for 3 minutes. (That’s the USDA recommendation!)

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Resources

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Videos

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Spotlights

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Blogs

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Fun Facts

Farmers in Kansas grow more than 650 million bushels of corn each year. 

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About a third of a steer is used for beef production. The rest of the animal is used to make by-products found in medicines, cosmetics, detergents, insulation, and much more!

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Kansas is the top state for growing and storing wheat.

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Q&As

Q: Do dairy farmers use sustainable practices on their farms?

A: Producing a gallon of milk today requires 90 percent less cropland, 65 percent less water, and has a 63 percent lower carbon...

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Q: Does milk contain antibiotics?

A: No. Every milk tanker is tested for antibiotics. If any are detected, the entire load is dumped. So, you can rest assured...

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Q: What’s the difference between pork loin and tenderloin?

A: Tenderloin weighs between ¾-1 pound. Loin weighs in between 8-10 pounds and is used to make other loin cuts, such as chops,...

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Events

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