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!
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...See full tip
For a kick, flavor vinegar with fresh herbs. Bruise one cup of leaves for every two cups of white wine or delicate vinegar. Allow to steep for two weeks.See full tip
When cooking meats, safe internal temperatures should be: Poultry (ground and cuts): 165 degrees; other ground meats: 160 degrees; beef, pork and lamb: 145 degrees.See full tip
Sorghum can be used to make environmentally-friendly packing peanuts, fencing materials, floral arrangements, brooms and more!See full fact
Did you know that in Kansas cows outnumber people 2-to1? There are almost 3 million people and more than 6 million cattle!See full fact
A finished bale of cotton weighs about 480 pounds.See full fact
Q: What do pigs eat?
A: Most pigs eat a diet of corn, soybeans, vitamins and minerals. Much of the corn and soybeans fed on Kansas farms will be grown by...See full Q&A
Q: Who is the number #1 consumer of soybean meal?
A: Animal agriculture! That includes poultry, pigs, dairy and beef cows, sheep and more! Soybean meal is an excellent source of...See full Q&A
Q: What causes wheat sensitivity?
A: There is a specific gene that causes people to develop celiac disease.See full Q&A
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