• mom and son tractor ride

    What's happening on the farm

    By Jenny Burgess on May 31, 2016

    Many times I feel like I should be losing my sanity. This time of year always has us running around with multiple things going on at one time. Right now we are still trying to plant soybeans and milo...

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  • Satchel Creek cow

    Home-grown beef

    By Rick McNary on May 31, 2016

    Satchel Creek Steaks began in 2001 the same way the Satchel Creek Ranch was acquired in 1984: old-fashioned bartering. “I learned bartering from my parents who owned cattle ranches in Colorado and...

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  • ice cream in a bag

    Ice Cream in a Bag

    By Kansas Living on May 25, 2016

    Yes, the potential for a mess seems high, but you’ll be surprised at the good, “clean” fun you’ll enjoy with your students or kids when you make ice cream. Plus, the lesson possibilities for this...

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  • forks and veggies

    Put your (pitch) forks down and let's talk

    By Cara Harbstreet on May 24, 2016

    Recently I had the unique opportunity to step into the belly of the beast. The front doors of Monsanto headquarters in St. Louis, Mo. shone brightly in the morning sun. Passing over the threshold...

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  • kansas farm book cover

    A labor of love

    By Meagan Cramer on May 20, 2016

    Nationally published photographer Scott Stebner has partnered with Kansas Farm Bureau to create the "Kansas Farmer" photo book. The book features beautifully shot photos and stories showcasing the...

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  • rancher and horse

    Food, family and farming

    By Scott Stebner on May 20, 2016

    There is a rejuvenated interest in food. Americans are beginning to ask more questions about how their food is prepared and how it was raised. This renewed interest has coined the term “farm to plate...

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  • Jim and Joe Bichelmeyer

    Bichelmeyer Meats

    By John Schlageck on May 20, 2016

    When it comes to food, the truth is, nothing compares to the smell, sound and taste of a steak sizzling over an open fire. Kansas City strip. T-bone. Rib-eye. Porterhouse. Thick. Juicy. Delicious...

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  • grilled zucchini onion pepper

    Grilling summer fruits and vegetables

    By Karen Hanson on May 20, 2016

    TEMPERATURES Grill at 350 to 425 degrees F. (medium to medium-high heat). KEEP IT SIMPLE For veggies, use olive oil, salt and pepper — or any spice blend or favorite marinade — to season. While...

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  • grilled vegetables

    Grilled Fruits & Veggies

    By Leah Fliter on May 20, 2016

    Summer’s bounty brings tasty fruits and vegetables to grocery stores and farmers markets. Kansas gardens yield harvests of strawberries, peaches, tomatoes, peppers and squash that can be enjoyed raw...

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  • Bichelmeyer Meats taco bar customers

    The Taco Bar

    By John Schlageck on May 20, 2016

    In front of the meat counter at Bichelmeyer Meats, the aisle is chock-full of happy customers anticipating their purchases. Standing in a long line next to the tables and windows on the south side of...

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