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Extension educators review how Nebraska farmers can make the best purchase decisions for 2022 as fertilizer and input prices continue to rise.

Nebraska 4-H is excited to announce the members of the 2022 4-H Youth Leadership Conference Ambassador team! 

• Drew Whitney, Seward County
• Lola Rowse, Thomas County
• Kaylee Powell, Hall County
• Isabella Benne, Burt County
• Payton Smidt, Gage County
• Chelsa Reardon, Platte County
• Emily Van Meter, Otoe County
• Autumn Lindsley, Butler County

These youth will help plan and facilitate the 2022 Nebraska 4-H Youth Leadership Conference scheduled for June 24-26, 2022. The ambassadors will meet monthly to plan and prepare for the conference while developing their own leadership skills. 

4-H Youth Leadership Conference Ambassadors

Bob Milligan, professor emeritus from Cornell University, will discuss several key principles that can help farm and ranch owners improve their employee management skills and retain quality employees.

Wednesday, December 1, 2021 Spanish: 

Wednesday, December 1, 2021

The fall run of feeder cattle is underway across the United States. Producers are now left with the decision to retain or sell weaned calves. A financially sound business decision is one where what it costs me to put on weight is less than what the market is willing to pay me to put it on. While that decision is straightforward, some limiting factors can impact these calculations.

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Wednesday, December 1, 2021

Nebraska Extension's Women in Agriculture Program will host the Love of the Land Conference for female farmland owners and tenants looking to improve their business management skills, Dec. 9, at the Sandhills Convention Center, 2012 S. Jeffers St., in North Platte. 

Industry experts will present workshops covering lease agreements, rental rates, mental health, crop and livestock insurance and more.  

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Wednesday, December 1, 2021

What does it cost to run a cow on your operation? How do you calculate the costs? How do you value raised feed, labor, equipment, as well as replacement females grown on the ranch? These questions are frequently asked when the conversation of annual cow costs comes up.

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Wednesday, December 1, 2021

The Applied Reproductive Strategies in Beef Cattle Conference is considered to be the premier national event in beef cattle reproductive management.  This meeting has a long history of providing the latest information on the application of reproductive technologies and includes a range of topics under an annual set of themes related to cow herd reproduction.  The presentations from the 2021 conference held September 15th, 16th and 17th are now available for viewing at the Applied Reproductive S

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Wednesday, December 1, 2021

With dry conditions still plaguing much of the state, baling corn residue following harvest might be an optional roughage source if hay supply is getting tight. What value should be put on baling corn residue?

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Wednesday, December 1, 2021

Help-wanted signs are everywhere. Hiring is so difficult that many are calling this the “Great Resignation.” Agricultural businesses in Nebraska are not exempt from this challenge; competition for available workers comes from area industries, and the labor market is tight.

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Wednesday, December 1, 2021

Replacement heifers are one of the most important groups we can manage in the cowherd; therefore, managing our heifers from weaning to breeding will be a very important time for developing females that remain in the herd for years to come. Weaning can be a time to identify replacement heifer candidates that may potentially join the herd.

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Wednesday, December 1, 2021

Returning to the Farm, Dec. 10 and 11 in Columbus, is for families who are in the transition process of bringing more family members back to the farm. This event will give families the tools and resources to have a successful transition with more family joining the operation.

Bringing a young person into a farm/ranch operation presents challenges. However, the business operation can accomplish numerous goals by:

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Nutrition Software Used: ESHA Food ProcessorNewsletter/Program:  Food Fun for Young Children Archive Link: https://food.unl.edu/free-resources/newsletters/food-fun-for-young-children/food...Subscribe Link: https://food.unl.edu/subscribe-food-fun-young-kidsContact Info: Cami WellsTaxonomy Term Description: 

Our goal is to help parents and caregivers prepare healthy meals and snacks by sharing recipes, tips and ideas that are geared for children ages 2 to 5. This will help children eat more fruits and vegetables, whole grains, and low-fat dairy foods along with reducing the mealtime stress of feeding young children.

Ingredients:

• 6 Tablespoons margarine
• ¾ cup brown sugar, packed
• 2 Tablespoons molasses
• 3 cups quick oats
• ¼ teaspoon salt
• 1 teaspoon cinnamon

Directions:

1. Wash hands with soap and water.
2. Preheat oven to 350º F.
3. Melt margarine. Stir in brown sugar and molasses.
4. Add oats, salt, and cinnamon. Mix well.
5. Spread mixture evenly in a 9 x 13-inch pan coated with cooking spray. Flatten if needed.
6. Bake for 17 minutes. While warm, cut into 24 pieces. Break apart when cold.

Category:  Desserts Yield: 24 servings Calories: 90Total Fat: 3Saturated Fat: 0.5Potassium: 2Total Sugars: 8Iron: 6Vitamin D: 0Calcium: 2Fiber: 1Added Sugars: 8Total Carbohydrates: 15Sodium: 50Cholesterol: 0Photo provided by Cami Wells.

Nebraska 4-H teams and individuals claimed top awards in the National 4-H Livestock Skillathon and Quiz Bowl Contests held November 15-16th in Louisville, Kentucky.

The livestock skillathon team from Buffalo County received 1st place overall. Team members included:

• Taylor Lewis
• Jaylea Pope
• Noah Summers
• Skyler Summers

Team members also claimed top individual awards, including Skyler Summers receiving 1st place overall, Noah Summers with 2nd place overall, and Jaylea Pope receiving 11th place overall. 4-H volunteer, Dean Batie, coached the team.

The livestock quiz bowl team from Dawson County claimed 3rd place overall. Team members included:

• Emma Peterson
• Jacie Wolfinger
• Greg Treffer
• Spencer Walahoski

Team members also claimed individual awards. Spence Walahoski received 4th place overall, and Greg Treffer received 8th place overall. 4-H volunteer, Shannon Peterson, coached the team.

Eating breakfast provides your body with the energy it needs to start the day, helps you to stay alert, and can improve your mood.

Source:

This recipe is provided by Iowa State University Extension and Outreach. For more resources like this, visit the Spend Smart. Eat Smart. website at http://spendsmart.extension.iastate.edu. Spend Smart. Eat Smart. is a registered trademark of Iowa State University.

https://food.unl.edu/recipes/documents/spanish/breakfast-cookies-nep-spanish.pdfhttps://food.unl.edu/recipes/documents/breakfast-cookies-nep.pdfNewsletter/Program:  Nutrition Education Program Archive Link: https://food.unl.edu/nutrition-education-program-nepContact Info: Jean Ann FischerTaxonomy Term Description: 

The Nutrition Education Program (NEP) delivers evidence-based nutrition education and obesity prevention interventions through a combination of education strategies coupled with multi-level community changes that occur within the environment to promote healthy eating and active lifestyles.

This material was funded by USDA's Supplemental Nutrition Assistance Program – SNAP and Expanded Food & Nutrition Education Program (EFNEP).

Ingredients:

• 3/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 cup vegetable oil
• 1/3 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 medium apple, gently rubbed under cold running water, diced
• 1 1/2 cups oatmeal
• 3/4 cup shredded Cheddar cheese
• 1/2 cup dried fruit (cherries, cranberries, raisins, etc.)

Directions:

1. Wash hands with soap and water.
2. Preheat the oven to 350°F. Spray a baking sheet with nonstick cooking spray and set aside.
3. In a large bowl, stir together flour, cinnamon and baking powder.
4. Add oil, brown sugar, egg and vanilla. Mix well.
5. Stir in apple, oatmeal, shredded cheese and dried fruit.
6. Using a spoon, scoop dough into 12 even balls and place onto the prepared baking sheet. Wet your fingers and pat each cookie down into a circle on the baking sheet.
7. Wash hands after handling raw cookie dough.
8. Bake for 12-14 minutes, until set in the middle and lightly browned on the edges.
9. Allow cookies to cool.
10. Store leftovers in a covered container at room temperature.

Category:  Breakfast Snacks Yield: 12 servings Serving Size: 1 cookieCalories: 190Total Fat: 8Saturated Fat: 2Potassium: 2Total Sugars: 12Iron: 6Vitamin D: 0Calcium: 8Protein: 4Fiber: 1Added Sugars: 6Total Carbohydrates: 26Sodium: 55Cholesterol: 20