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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

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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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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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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Resources

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Videos

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Spotlights

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Blogs

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Fun Facts

About a third of a steer is used for beef production. The rest of the animal is used to make by-products found in medicines, cosmetics, detergents, insulation, and much more!

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Enriched white bread and other enriched grain products are a good source of iron and B vitamins (thiamin, riboflavin, niacin and folic acid), as well as complex carbohydrates.

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Milk is one of the best sources of calcium. Our bodies absorb 28 percent of the calcium found in milk, but as little as 5 percent of the calcium found in other foods like spinach.

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Q&As

Q: Why can you still see cotton in the field after harvest?

A: The white patches are cotton lint. Farmers don’t harvest bark from cotton plants and some of the lint stays behind as a result....

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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 does Greek yogurt compare to traditional yogurt?

A: Greek yogurt is strained to remove much of the liquid whey, lactose and sugar, making it thicker than regular yogurt. It can also...

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Events

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