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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

Make the sweetest and juiciest corn on the cob in four easy steps! Add sweetness of sugar and tang of lemon juice to boiling water, add the corn, remove from heat after 2-minutes and enjoy!

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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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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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Resources

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Videos

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Spotlights

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Blogs

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Fun Facts

Cattle are great recyclers. They convert natural resources that would otherwise be wasted into beef, an edible protein containing 10 essential nutrients such as zinc, iron and B vitamins.  

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Did you know cotton is becoming a big crop in Kansas? Last year, farmers here produced over 164 million pounds of cotton! 

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One bushel of corn fed to livestock produces 5.6 pounds of retail beef, 13 pounds of retail pork, 19.6 pounds of chicken or 28 pounds of catfish.

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Q&As

Q: Is flavored milk a good choice for kids?

A: Yes. Chocolate and other flavored milks contain the same nine essential nutrients as white milk, and they are a healthful...

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Q: What’s the difference between pork loin and tenderloin?

A: Tenderloin weighs between ¾-1 pound. Loin weighs in between 8-10 pounds and is used to make other loin cuts, such as chops,...

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Q: How do I cook sorghum?

A: You can fix sorghum like rice or quinoa. But since it comes in a lot of forms—whole and pearled grain, flour, syrup, bran, flake—...

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Events

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