Tips

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!)

Participate in the Kansas Farm Bureau’s Young Farmers and Ranchers conference. It's a great meeting of “farmer minds” that provides enormous knowledge, enjoyment and value. (Clint and...

Does someone in your family have a nut allergy? Try soy nut butter. It's a great substitute for peanut butter!

Work beef into your healthy diet. It has essential nutrients to help us build muscle and maintain energy.

When grilling veggies and fruits, use a grill basket or skewers to keep them from falling through the grill grates. Stainless steel skewers won’t burn; soak bamboo skewers in water for 30 minutes...

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...

Milk costs about 25 cents per 8-ounce serving. Dollar for dollar, dairy is one of the most affordable protein and nutrition sources available.

"If you take care of your animals and the land they live on, they will produce a healthy and nutritious product in return.” (Kent Condray)

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.

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

Make the sweetest and juiciest corn on the cob in four easy steps! Add sweetness of sugar and tang of lemon juice to boiling water, add the corn, remove from heat after 2-minutes and enjoy!

To steam veggies on the grill, make a foil packet with double layers of foil. Then add vegetables, seasoning and water. Fold and seal the packet and cook over indirect heat.

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.

To enjoy safe and savory ground beef, remember to use a thermometer as color won’t always indicate doneness. Cook ground beef to a minimum of 160F.

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.

Dietary Guidelines recommend 3 servings of low-fat or fat-free dairy foods daily. Together, milk, cheese, and yogurt provide nine essential nutrients, including calcium, potassium, phosphorus,...

Sifting flour is only necessary if a recipe calls for it. But you’ll always want to stir flour to "loosen" it before measuring.

Add more protein to your bread by mixing 7 cups of wheat flour with 1 cup of soy flour. It doesn’t change the baking qualities of the flour and gives your bread a longer shelf life. 

“Do your homework and know what you are getting yourself into. (Farming) is not for the faint of heart. You’ve got to have a passion for it." (Lowell Neitzel)

Always keep vegetable oil on hand. This versatile, healthy kitchen staple is made of soybeans, is a good source of vitamin E, contains Omega-3s, and has zero trans fats.

Cook pork as you would cook your steak. Not sure how you prefer your steak? Grab a meat thermometer and try cooking pork to 145 degrees, followed by a three-minute rest time.