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!
One bushel of corn makes 2.8 gallons of ethanol.See full fact
There are more than 29 cuts of beef that meet government guidelines for lean, including tenderloin, T-bone steak and extra lean ground beef.See full fact
About two-thirds of the Kansas corn crop is used in-state as livestock feed or in food production.See full fact
Does someone in your family have a nut allergy? Try soy nut butter. It's a great substitute for peanut butter!See full tip
Milk protein is naturally found in all dairy products and helps build strong muscles to support active lifestyles. Dairy foods are a tasty, convenient and cost-effective way to power up with...See full tip
Fresh cuts of pork, like roasts, chops and tenderloin, can be kept well-wrapped in the freezer up to six months. Well-wrapped ground pork can be kept for about three months in the freezer.See full tip
Q: Is raising beef sustainable?
A: Beef production has gotten a bad rap, but it’s more sustainable than ever with a 10% improvement in water quality, 7% reduction...See full Q&A
Q: Is sorghum a starchy carb?
A: Sorghum is packed with nutrients! It’s a complex carbohydrate with lots of protein, iron, and B-complex vitamins.See full Q&A
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,...See full Q&A
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