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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

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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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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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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Resources

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Videos

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Spotlights

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Blogs

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Fun Facts

Gluten is what helps bread expand while the dough rises, and hold its shape while baking and after it cools. It’s also what makes bread chewy.

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One bale of cotton can make 4,312 mid-calf socks.

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One dairy cow can produce more than 3,000 gallons of milk in a year. There are about 160,000 dairy cows in Kansas. That's a lot of milk!

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Q&As

Q: How many different GMO crops are there?

A: There are currently nine crops commercially available in the United States. They include alfalfa, canola, corn (field and sweet...

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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...

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Q: What’s in fertilizer?

A: Fertilizer contains nutrients that help keep soil healthy. Three main plant nutrients in fertilizer are nitrogen, phosphorus and...

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Events

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