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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

When shopping for pork, try the same cuts that you like for beef. They have similar names because they come from similar part of the animals. (And you can prepare them the same ways!)

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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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Always keep vegetable oil on hand. This versatile, healthy kitchen staple is made of soybeans, is a good source of vitamin E, contains Omega-3s, and has zero trans fats.

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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

More than 87 percent of land in Kansas is farmland.

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Enriched white bread and other enriched grain products are a good source of iron and B vitamins (thiamin, riboflavin, niacin and folic acid), as well as complex carbohydrates.

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Mexico and Japan are our top international corn buyers. They buy 50 percent of U.S. corn exports.

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Q&As

Q: What causes wheat sensitivity?

A: There is a specific gene that causes people to develop celiac disease.

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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...

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Q: What’s in fertilizer?

A: Fertilizer contains nutrients that help keep soil healthy. Three main plant nutrients in fertilizer are nitrogen, phosphorus and...

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Events

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