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Kansas

The Sunflower State is dead center in the very middle of the country, halfway between the Atlantic and Pacific Oceans. Kansas is nearly box-shaped, except for a tiny nibble taken out of its northeast corner, where the Missouri River briefly snakes into the state. It’s situated directly above Oklahoma, and shares a border with Nebraska to the north. Once, bison roamed the prairie of Kansas by the millions. Today Kansas prairie country is home to some 6,000 bison, making a slow recovery in various refuges and ranches. These days most of Kansas is farm- and ranchland, producing wheat, cattle, and of course sunflowers. During the early 1880s, Dodge City, the “Queen of the Cow Towns,” was the end of the line for Texas longhorn cattle driven north along the Chisholm and Western Trails. From Dodge City, the cattle were loaded onto cattle cars and taken by railroad to the east. When refrigerated railroad cars were invented, all of this would change. Then, cattle would be butchered in cities like Kansas City, and only the meat would be shipped east.

Featured Cook Sous Andy Cooking Level: Professional Home Town: Chicago, Illinois, USA Living In: Wichita, Kansas, USA

About me: I've been cooking since I was a lad of nine years. It was my Aunt Josephine who got me started... direct from Naples, that lady loved to cook. Later in life, I managed to spend two years studing the culinary arts in Europe; where I was a line chef at two places in Naples. I currently split my time between graphic art and design, where I've written 17 books, and 40 training DVD's and my catering business. My first cookbook was published in 2007 called: Cooking with a Plan, and I'm working on the second... YIPPIE! Look out Emeril ;-) My Profile | Cooks I Like | Reviews | Photos Recipes | Blog Create your own Cook's Profile | MORE Cooks »