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!
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!)See full tip
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.See full tip
Sifting flour is only necessary if a recipe calls for it. But you’ll always want to stir flour to "loosen" it before measuring.See full tip
Did you know Kansas has an official state soil? It's called Harney silt loam and it covers about 4 million acres of land in our state.See full fact
Soybean oil is a great source of omega-3 fatty acids and vitamin E.See full fact
Compared with 50 years ago, pig farmers are using 41% less water to produce a pound of pork, with a 35% smaller carbon footprint.See full fact
Q: What does 'GMO' mean?
A: “GMO” stands for genetically modified organism. Both traditional plant breeding and genetic engineering involve altering the...See full Q&A
Q: What do the different colors of sorghum mean?
A: Sorghum plants come in two main colors: purple and tan. Tan sorghum can be milled into a nice white flour for gluten-free food....See full Q&A
Q: Is sorghum healthy?
A: Sorghum is high in fiber and potassium and low in sodium, which is great for digestion and blood pressure. It’s also rich in...See full Q&A
Always stay in touch with Kansas Farm Food Connection! Sign up for our quarterly newsletter.