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,...

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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.

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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...

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To freeze sweet corn, you need to cook it first. To keep from over-cooking it, cool it quickly in cold tap water, then ice water. Strain excess water, then bag, seal and freeze.

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“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)

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

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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.

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To get that delicious steakhouse steak at home, try simply seasoning it with salt and black pepper and grilling for 13 minutes on a charcoal grill or 11 minutes  on a gas grill.

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

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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.

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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...

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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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Freeze pork chops in marinade. This saves time when you thaw them for the grill and makes for a tender, flavorful dinner!

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Grilling is a great technique for cooking beef. It provides maximum flavor and optimal tenderness. Some of the best cuts for grilling are strip steak, flank steak and rib-eye. 

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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.

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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.

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When shopping for pork, try the same cuts that you like for beef. They have similar names because they come from similar part of the animals. (And you can prepare them the same ways!)

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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...

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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...

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

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