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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

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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For a kick, flavor vinegar with fresh herbs. Bruise one cup of leaves for every two cups of white wine or delicate vinegar. Allow to steep for two weeks.

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Does someone in your family have a nut allergy? Try soy nut butter. It's a great substitute for peanut butter!

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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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About one-third of the milk produced in the U.S. is used for making cheese.

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The journey from the time a calf is conceived to the time beef is consumed takes 24-30 months and thousands of miles—from ranches, farms, feed yards and packing plants to grocery stores and...

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Q&As

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 many kernels does an ear of corn have?

A: The average ear of corn has approximately 400 to 600 kernels arranged in 16 rows. Rows per ear can range from 12 to 20. On...

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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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