Tips

Participate in the Kansas Farm Bureau’s Young Farmers and Ranchers conference. It's a great meeting of “farmer minds” that provides enormous knowledge, enjoyment and value. (Clint and...

Dried herbs are more concentrated than fresh, and powdered herbs are more concentrated than dried. Each herb is slightly different, but a starting formula is: ¼ teaspoon powdered...

When cooking meats, safe internal temperatures should be: Poultry (ground and cuts): 165 degrees; other ground meats: 160 degrees; beef, pork and lamb: 145 degrees.

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.

Freeze pork chops in marinade. This saves time when you thaw them for the grill and makes for a tender, flavorful dinner!

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

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.

Cook pork as you would cook your steak. Not sure how you prefer your steak? Grab a meat thermometer and try cooking pork to 145 degrees, followed by a three-minute rest time.