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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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“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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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

There are four main types of sorghum: grain, forage, biomass and sweet. Their most popular uses are: for food (grain sorghum), as livestock feed (forage sorghum), to produce bioenergy (biomass...

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Did you know some of the fertilizer farmers add to the soil comes from the air we breathe? Companies can convert nitrogen in the air into nitrogen to nourish the ground.

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Drink local with milk! It takes about 48 hours for milk to travel from dairy farms to the grocery store.

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Q&As

Q: How many seeds are in a sorghum plant?

A: A single head of sorghum can have 750-1,250 seeds.

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Q: Do farming and ranching overlap?

A: Farming and ranching go hand-in-hand. Cattle, hogs and other livestock eat a lot of the crops grown here like field corn,...

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Q: How many Kansas farms are family-owned?

A: More than 50,000 Kansas farms — about 90 percent — are owned by individuals or families.

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Events

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