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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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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. 

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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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Resources

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Videos

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Spotlights

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Blogs

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Fun Facts

There are more than 29 cuts of beef that meet government guidelines for lean, including tenderloin, T-bone steak and extra lean ground beef.

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About two-thirds of the Kansas corn crop is used in-state as livestock feed or in food production. 

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In Kansas alone, pig farmers raised over 3.2 million pigs in 2015, producing over 600 million pounds of pork!

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Q&As

Q: How many pounds of soybeans are in a bushel?

A: Sixty pounds! In Kansas, a farmer can produce an average 39 bushels an acre.

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Q: Are there antibiotics in the milk I buy?

A: No. Dairy producers ensure traces of antibiotics don’t enter our food supply. All farm milk is tested multiple times before it...

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Q: Are cattle fed unnatural corn diets in a feedyard?

A: Feedyard cattle do not eat diets made up entirely of corn. They start by eating a lot of hay and fiber, then move to a higher...

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Events

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