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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

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!)

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"If you take care of your animals and the land they live on, they will produce a healthy and nutritious product in return.” (Kent Condray)

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Fresh cuts of pork, like roasts, chops and tenderloin, can be kept well-wrapped in the freezer up to six months. Well-wrapped ground pork can be kept for about three months in the freezer.

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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

Kansas exports more than $4.8 billion in agricultural products per year.

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In pre-refrigeration days, hogs were harvested in the fall and cured for six to seven months, just in time for Easter dinner. That’s how ham came to be the traditional Easter favorite.

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More than 87 percent of land in Kansas is farmland.

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Q&As

Q: What is field corn used for?

A: Field corn is used to feed cattle and to make biofuels like ethanol. It can also be used in plastics, fabrics and batteries.

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Q: How many pig farmers are there in Kansas?

A: There are about 1,000 hog farms in Kansas and over 90% of them are family owned.

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Q: How much pesticide is used on crops?

A: On one acre (about the size of a football field), the amount of pesticide used is about the same as your morning cup of coffee.

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Events

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