Weekly News and Columns

Week of June 29, 2026

Cuming County 4-H Youth Compete at the Premier Communications Event

The Nebraska 4-H Premier Communication Event features a variety of state-level communication contests. The two-day event is held at the University of Nebraska-Lincoln East Campus. The event is designed to provide youth with an opportunity to:

• showcase their learning and skills in the area of communication
• explore issues related to the communication industry
• discover college and career opportunities
• meet other 4-H youth from across the state

Youth participate in a variety of contests focused upon communication, presentation, and public speaking. In addition, youth will have chances to explore East Campus, participate in learning sessions and tours, and have fun with friends! 

Cuming County had nine youth compete in numerous events. To compete at the Premier Communications Event, youth had to receive a purple ribbon at the local 4-H Communications Contest, which was held in March in West Point.

Results …

Public Speaking –

• Harper Haymart (Jr) – Purple and Top 5
• Annamae Bloedorn (Int) - Purple

Public Service Announcement –

     Theme: Ready Through 4-H … & Beyond

• Josie Hagemann (Jr) - Purple
• Bentley Sateren (Int) - Purple
• Joshua Snodgrass (Sr) - Purple
• Ryan Wuestewald (Sr) - Purple

Illustrated Presentation -

• James Bloedorn (Jr) – Blue
• Annamae Bloedorn (Int) – Purple

Video Communication -

• James Bloedorn (Jr) - Blue

Impromptu Speech -

• James Bloedorn (Jr) – Purple and Reserve Champion
• Brynn Hagemann (Jr) - Blue
• Carlie Stutzman (Int) - Purple
• Annamae Bloedorn (Int) – Purple and 4^th place

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SOURCE: Melissa Hagemeister, Extension Associate

RELEASE DATE:  June  29, 2026

Cuming County 4-H Council to Meet

The Cuming County 4-H Council will meet on Tuesday, July 7, at 6:00 p.m. in the Cuming County Courthouse Meeting Room. The full agenda for the meeting is available for review at the Extension Office.

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SOURCE: Melissa Hagemeister, Extension Associate 

RELEASE DATE:  June 22, 2026

Cuming County 4-H Culinary Challenge & Cook-Off Contest

Entries for the Culinary Challenge and Cook-Off Contest are due Monday, July 20^th by 12:00 noon. All recipes will be uploaded in the google form. Registration is: https://go.unl.edu/culinaryandcookoff

The contests will be held on Thursday, June 23^rd beginning at 9:30 a.m. at Wisner-Pilger High School. We will begin with the Culinary Challenge & Cook-Off Contest will follow. Ribbons will be awarded at the conclusion of the events. For more information on rules and scoresheets, please visit cuming.unl.edu. 

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SOURCE; Melissa Hagemeister, Extension Associate 

RELEASE DATE:  June 9, 2026

4-H Clover Kid Camp

This year’s 4-H Clover Kid Camp will be held on Monday, July 6^th. Check-in will be 8:30 – 8:45 a.m. and the camp will begin at 8:45 a.m. and conclude at noon. Registration is due Thursday, July 16^th and due online by 4:30 at: https://go.unl.edu/cloverkidcamp 

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SOURCE; Melissa Hagemeister, Extension Associate 

RELEASE DATE:  June 9, 2026

Fremont 4-H Expo

• If you are interested in the Fremont 4-H Expo Ambassador program, please get your applications submitted by Friday, June 19^th. The deadline for submission is JUNE 19 
  • Application Link below: https://go.unl.edu/ambassador2026
• The Fremont 4-H Expo Shooting Sports contest will be held on July 10 at Christensen Field in Fremont. This year’s contest will feature BB Gun and Air Rifle competitions each divided into three age categories. The registration DEADLINE is July 1
  • https://go.unl.edu/2026exposhootingsports
• There have been a few schedule changes for the 2026 Fremont 4-H Expo so make sure you check out the 2026 Schedule! 
  •   https://go.unl.edu/4-hexpoguide

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SOURCE: LISA Poppe, Extension Educator

RELEASE DATE:  June 8, 2026

Forages Following Wheat

Wheat harvest will be coming up soon and that leads us to think about some forage opportunities after harvest is complete. There is plenty of growing season left this year and there are several forage possibilities; especially in a year where pasture or hay is short in some areas.

If the cropland is not irrigated, receiving some rains after wheat harvest is, of course, going to be necessary to grow that forage crop.

One dryland choice might be a high grain producing forage sorghum if chinch bugs and other insects are not a problem. Sunflowers can be a surprisingly good choice for a short-season silage. They survive light frost and yield well under many conditions.

If hay is preferred, plant sorghum-sudan hybrids, teff, or pearl or foxtail millet. A hay crop exceeding two to three tons per acre can be grown easily if planted soon after wheat harvest. Another hay or silage alternative is solid-seeded soybeans. A couple tons of good forage can be grown from taller, full season varieties planted after wheat. 

Oats planted in late July to early August is another option. Yields over two tons are common when moisture is good, fertility is high, and your hard freeze comes a little late.

Definitely consider turnips, as well as oats, for fall pasture planted into wheat stubble in late July or early August. With a few timely rains in August and September, both oats and turnips produce much high-quality feed in a short time.  And they are relatively inexpensive to plant.

Don't automatically let your wheat ground sit idle the rest of the year, especially if you could use more forage.

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SOURCE: Jerry Volesky, Range & Forage Extension Specialist 

RELEASE DATE:  June 29, 2026

Subirrigated Meadow Hay Harvest

July traditionally means the beginning of the haying season for Sandhills subirrigated meadows. A key point related to the quality of meadow hay is harvest date. Crude protein and energy concentration decline as plants become stemmy and mature. As this happens, the types of livestock that can be fed that hay with little or no supplements become more limited. 

A good practice can be to record harvest dates for different meadow fields. Quality of hay cut in early July could vary significantly compared to hay cut in late-July or August. Including notes if hay was impacted by rain before baling can also be useful. This information, along with hay tests can be useful when making hay feeding decisions this winter and next spring. Also remember that earlier meadow harvest will provide a longer regrowth period and extra growth for fall grazing.

Within some meadows, there can be variation in hay quality depending on plant species that are present. Sedges and rushes are most common in the wettest and lower parts of meadows, and these species are lower in quality compared to grasses. 

The extra rain received in parts of Nebraska this year has been mostly welcome. But excess rain can make some meadows impossible to even get in to cut the hay. When hay is in demand, waiting until the ground dries and firms up enough to drive haying equipment over it is an option, but the quality of this late cut hay will be lower.

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SOURCE: Ben Beckman, Extension Educator Livestock Systems

RELEASE DATE: June 29, 2026

Annual Forage Insurance Sign Up

In Nebraska, you can't predict the rain, however you can protect your bottom line.

If you plant annual forage or cover crops for livestock feed, dry weather doesn't have to mean a total loss. The USDA's Annual Forage Insurance Program shields your investment against lack of rainfall, covering crops planted between August 1st and July 31st of the following year.

But coverage requires action right now.

The USDA sign-up deadline is July 15th, and it is strictly enforced. Miss it, and your forage crops go uninsured for the entire next crop year. Government subsidies are available to help keep premiums affordable.

Don't leave your feed supply to chance. Call your local crop insurance agent today and lock in your protection before July 15th.

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SOURCE: Shannon Sandm Extension Educator Agricultural Economics

RELEASE DATE: June 29, 2026

Common Sense Farming and Ranching

Alfredo DiCostanzo, Beef Systems Extension Educator

University of Nebraska

Week of June 29, 2026

America’s history is the history of beef in America

As we prepare to celebrate 250 years of American Independence, it is good to recognize the role beef played as an American food staple since the early years of this country.

The Ration of Provisions established by the 1775 Continental Congress listed one pound of fresh beef to be provided for each soldier per diem (daily). Although this ration allocation was fulfilled only when soldiers were camped near farms and ranches, salted beef substituted fresh beef when soldiers operated away from farms and on long campaigns. Often, soldiers cooked beef and bones with any vegetables they could purchase or harvest themselves to make a soldier stew. This practice was encouraged to preserve the full nutritional value of beef.

Generally, however, soldiers had to procure their own beef by slaughtering and butchering cattle themselves. With an Army the size of the Continental Army (comprised of 231,000 soldiers not including the needs of over 145,000 militia), this daily allowance of beef would require over 700 head of cattle to be processed daily to keep up with this need. 

During the Civil War, beef continued to play an important role in providing nutrition for the troops of the Union and Confederate Armies. Rations during the Civil War included up to 1.25 lb. of beef per soldier. 

As Civil War campaigns often took soldiers on extended engagements, beef was generally preserved with salt in barrels. It came to be known as “Barrel Beef.” This product had to be rinsed in water before cooking to remove the excess salt. Alternatively, beef preserved as jerky was carried by soldiers for easy and quick snacking and meals. 

Railways in northern states were used as supply lines for the Union Army. Early entrepreneurs, Gustavus Swift and P.D. Armour, built packing plants in Chicago to supply the Union Army with beef. Their plants produced canned and preserved beef to supply the Union Army.

The Confederate Army had a tougher time providing beef for its troops. Strategic moves by the Union Army prevented beef from Texas from reaching Confederate troops. This created a need to drive cattle from Florida to the front to keep troops fed. Soon, however, the Union Army captured Fort Myers, amongst other locations, to prevent cattle from reaching Confederate troops.

While the Confederate Army struggled to keep beef supplied to their troops, the Union Army went beyond merely feeding their troops beef just to keep them nurtured. During the war years, Dr. James Salisbury, a New York physician researching the connection between food and wellness in the pre-war years, recommended to the Union Army the implementation of a meat-only diet to help soldiers suffering from camp diarrhea (or other conditions). 

According to Dr. Salisbury, beef was the best meat source. His recipe, known then as the muscle pulp of beef recipe (now known as Salisbury steak), consisted of broiling chopped lean beef formed as a cake or patty. The original recipe contained butter, pepper and salt to which Worcestershire and/or lemon may be added.

American producers should rejoice as American beef has been center-of-the-plate in America’s history. American beef’s historic roots and origin on ranching and farming families ensure that it will remain in that status into the future. 

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Week of June 15, 2026

Ranching like it’s 1982

For the states of Texas and New Mexico, detection of the first cases of New World screwworm (12 so far) reminds some of us around then what it was like to ranch before New World screwworm (NWS) was eradicated. The last reported case occurred in Texas in 1982, but the US had worked to eradicate the fly, since 1961. Now, this fly is back in the US and much has changed in farming and ranching since then.

The reader may recall from a previous column (December 19, 2024) that New World screwworm is a name given to the maggot (not a worm) of a fly (blow fly; Cochliomyia hominivorax) which lays eggs in the borders of open wounds or at the edge of orifices of mammals. Maggots emerge from eggs 12 to 24 hours after being laid (a single fly lays about 340 eggs) and begin feeding immediately. As maggots feed on live tissue, the wound is enlarged and deepened. 

Mexico reported the first case of NWS in November of 2024. Importation of feeder cattle was suspended at the US-Mexico border immediately. Later, in February of 2025, this suspension was lifted until early May of 2025 when the suspension was reinstated as cases of NWS increased in Mexico. Importing live cattle, and other animal species, is suspended until further notice.

Fast forward to June 4 when the first case of NWS was reported in Texas. Since then, additional cases have been reported there and in New Mexico. 

At some point, based on prediction models and prior knowledge of this fly’s reach into the US, most cattle farms and ranches in southern Texas, southern Louisiana, most of Florida, southeast California and southwest Arizona might have to deal with the fly and its effects on cattle and other animals including wildlife. States bordering these states and others beyond will likely develop specific interstate traffic regulations for movement of cattle and other animals from affected states. 

For individuals farming and ranching in southern states but, for that matter, in any state, the threat of finding this pest is a tough but basic reminder of basic animal husbandry practices. 

At the time NWS was endemic in the southern US, cattle ranchers regularly monitored their herds. Special attention was given to newborns, bull calves recovering from castration, or cattle recovering from dehorning or those recently branded. 

Most cowboys carried insecticide and grubicide powder bottles in their chap pockets as they rode their herds. Having insecticide or grubicide powder alone was not enough. Cowboys then knew how to catch their bovine patient with a lariat in the thick, thorny brush common to those latitudes. 

Preventive measures involved handling large herds regularly for observation or cattle dips. Because tick or other insect bites attract NWS flies, the threat of NWS motivated efforts to eradicate or control cattle ticks and other flies.

Although we all prefer not to have to deal with the NWS fly, its presence on US soil is demanding of us greater vigilance and control. At a time when cattle are so valuable, this will motivate us to deploy ranching practices like it was 1982.

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Week of June 1, 2026

Preparing the yard for heat events

As we close May, we were reminded of how warm summer gets. Some folks explain away their tolerance (or intolerance) for heat based on humidity. Yet, when it is all said and done, no matter how you look at it, hot is hot! This is important as we consider that cattle spend 24 hours in the elements, but humans that feed and care for them are also out there at least 8 of the hottest hours of the day.

As we move closer to steadily high temperatures of the summer, it may be a good time to list yard preparations in anticipation of heat events (listed in no special order):

• Checking water troughs, floats, and water flow 
• Ensuring that floats permit water troughs to fill to at least 80% capacity
• Removing any remaining windbreak barriers including windbreaks, bale stacks, and weeds
• Scraping and reshaping dirt around water troughs and feedbunk aprons
• Re-fill low spots in pens with dirt or a combination of dirt and fly ash 
• Re-hang sagging gates and repair fences where cattle may escape
• Patching feed bunks
• Reminding everyone of their assignments in response to heat events
• Spray for flies on premises and aerially on cattle
• Inspect and repair cattle sprinklers and waterlines 
• Place mobile shades in pens and roll out fabric on permanent shade structures
• Keep an eye on temperature, wind, and humidity: the cattle comfort index (CCI) is available at (https://hprcc.unl.edu/sde/index.php#) and “feel-like” temperature conditions are available on most weather apps on cell phones. (As temperatures reach 80 degrees and humidity approaches 75%, heat stress begins to affect humans and cattle.)
• Don’t hesitate to use bedding to move cattle around yards, particularly on high areas or away from sprinklers
• Servicing scales and greasing cattle chutes, alleyways, and tubs 
• This may be a great time to do one final thorough cleaning (blowing dirt and debris off cabs and beds), greasing, and inspection of all loading, mixing, and delivery equipment 
• Replacing any burnt light bulbs in the yard, cattle shacks, shops, or offices
• Items to have available for use (in vehicles, around cattle working facilities, the shop or office): water containers (refill daily), electrolyte drinks, cups, fans, clean rags (to wet face and arms regularly), cellphones, two-way radios, device chargers, extra clothes, sunscreen, sun-protecting headgear, sunglasses, muck boots, brushes, water trough cleaning solution, eye and/or face protection, eyewear cleaning solution, and hearing protection
• Review and update health protocol with veterinarian, obtain prescriptions for prescribed antibiotics (oral and injectable), dewormers, and supportive therapies 
• Review cattle health protocols with appropriate personnel and post them where everyone can see them. Ensure that everyone knows what situations require veterinary oversight.
• Remind everyone of Beef Quality Assurance practices including drug withdrawal and euthanasia procedures
• Purchase and store at least 2/3 of all tags, needles, vaccines, biologics, implants, antibiotics, dewormers, and supportive therapy needed for the summer
• Clean and lubricate veterinary equipment and ensure that it is in working condition. Calibrate dosing equipment. Replace any equipment that does not perform to standards.
• Check that veterinary refrigerators are cooling product between 36 and 46 °F and ensure that coolers used chute-side keep product in this temperature range also
• Remind everyone to rotate stock so that product closer to expiration date is used first. At this time, eliminate any expired or opened product.
• Go through First Aid Kit and remove and replace expired products
• This is also a good time to post emergency procedures for various situations that may be encountered: loose livestock, injured livestock or workers, extreme weather events, power outages, etc.

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Rural Health

Hannah Guenther, Extension Educator

Week of June 22, 2026

The Best Health Habit I Almost Skipped

Like so many, my exercise routine used to rely heavily on cardio. I loved the runners high, the ease of throwing on my shoes and hitting the pavement, and, in a world where calories are king, seeing how many calories I could burn during my workout. It was challenging for me to commit to lifting weights because it was hard. I wasn't drenched in sweat like I was after a run, and I struggled to truly understand what lifting weights was doing for my body and my long-term health. 

That is, until I started to see, feel, and experience the benefits for myself.

I don’t think I need to spend too much time on the benefits of strength or resistance training, but in case you weren’t already aware weight bearing exercises (lunges, weightlifting, squats, pushups, etc.) has been recognized to have benefits to all ages. It supports bone health, sleep, cardiovascular health, and metabolic health. 

What changed for me was realizing that lifting weights doesn’t have to be an hour in the gym, it can be 20 minutes at home in a way that works for me and my schedule. Here is a little glimpse into my workout routine and some tips to help you start building resistance training into your schedule. 

My routine looks like; Monday: Full Body, Tuesday: Walk/Run, Wednesday: Arms + Walk, Thursday: Walk/Run, Friday: Rest, Saturday: Legs, and Sunday: Rest or Walk. 

Each weightlifting session is 20-30 minutes in length. 

Ready to get started? Here are some tips to start resistance training. 

1. Identify your goal. I truly believe that having a long-term goal in mind is the key to accomplishing any large task. For me, I want to set a healthy example for Charlotte right now and I want to be active later in life. (I have a goal to hike Machu Pichu in Peru!)
2. Find the time. Write down everything you do for a day and how long. This includes making coffee, scrolling Facebook, to calling a friend. Identify 30 minutes that you could utilize consistently for exercise. 
3. Strength Training Your Way! As I mentioned, there are multiple ways to start resistance training, what works best for you? If you have weights at home, dust them off and put them to use. No weights? No problem. Start with bodyweight exercises such as lunges, squats, pushups, or step-ups. The best workout is the one you'll actually do.
4. Track your Progress. And no, I'm not talking about the scale. (I could write a whole other article about my thoughts on the scale, but I'll save that for another time.) When you begin lifting weights, your body composition may change. The scale may not tell the full story. Instead, pay attention to your energy levels, how your clothes fit, how easily you carry groceries, or whether you're able to do more than you could a few weeks ago.

Strength training isn't just for athletes or gym-goers. It's for everyone, at every age. Whether you're lifting dumbbells, carrying feed buckets, hauling groceries, or picking up grandkids, strength matters. And it's never too late to start building it.

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Week of June 8, 2026

Healthy Habits After Treatment

     June is Cancer Survivorship Month and one that touches many. Today, there are more than 18 million cancer survivors in the United States. Thanks to advances in prevention, screening, and treatment, more people are living longer after a cancer diagnosis than ever before. In honor of all the cancer survivors in our lives and communities, let’s focus on one small step that has a big impact on continued health and wellbeing after diagnosis. 

Nutrition is an important part of cancer survivorship. While there is no single food that can prevent cancer from returning, healthy eating habits can help support recovery, improve energy levels, maintain a healthy weight, reduce inflammation, and lower the risk of other chronic diseases. Here are some simple tips to help you form healthier eating habits.

1. Fill Half your Plate with Fruits and Vegetables: Fruits and vegetables provide your body with nutrients and antioxidants that help support your body’s healing and recovery. Aim to include a variety of colors on your plate! They are truly nature’s multi-vitamin. 
2. Choose Fiber-Rich Foods: Whole grains, beans, fruits, and vegetables provide fiber, which supports digestive health and may help reduce inflammation.
3. Limit Highly Processed Foods: Convenience foods can fit into a healthy diet, but focusing on more whole foods most of the time can provide greater nutritional benefits. Choose the cheese instead of the boxed cheese flavored crackers. 
4. Stay Hydrated: Water plays a role in nearly every function of the body. Keep a water bottle nearby and sip throughout the day. And remember most gas stations will let you refill your water bottle for free! 

Ready to get into the kitchen? Here is a simple recipe packed with nutrients and is great on its own or paired with protein. In a mixing bowl combine 2 cups cooked quinoa, ½ cup chopped red bell peppers, ½ chopped red onion, 1 can white beans (drained and rinsed), 1 cup chopped spinach, ¼ bunch chopped parsley, 1 container of feta cheese, 1 tbsp olive oil, and 1 ½ tbsp red wine vinegar. Toss to combine and serve with grilled protein of your choice! 

For more information on the Fred & Pamela Buffett Cancer Survivorship Program, go to: https://www.nebraskamed.com/cancer/cancer-survivorship-program

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Week o f May 25, 2026

Simple Summer Suppers

So recently, I have fallen into a serious rut. My cooking utensils have cobwebs, I haven’t touched my multi-cooker in months, and I shudder at the thought of turning on my oven. In terms of cooking and creating new recipes, I’m just kind of over it for lack of a better word. Nothing really sounds good and frankly if it weren’t detrimental to the health of me and my family, we would be on diet of chips, salsa, and popsicles. To continue to provide nutritious meals for my family, I have had to simplify greatly with meals that are simple, require little preparation. Here is my list of simple summer suppers that require few ingredients, minor preparation, and are nutritious. 

1. Air Fryer Brats 

Temperatures are continuing to rise. One of my favorite parts of summer is using the grill as our primary cooking appliance, but when it’s really hot – firing up the grill is avoided at all costs. The air fryer allows us to enjoy items that we would typically grill on very hot days including brats. Place brats in the basket of the air fryer, making sure they are not overcrowded or touching. Cook at 375F for 15 minutes, flipping halfway through. After cooking time is complete, use a cooking thermometer to ensure brats have reached an internal temperature of 145F. Serve with sliced cucumbers, garden tomatoes, and sweet corn for a simple summer supper. 

2. Egg Tacos 

Meals not only need to be simple and easy to prepare but also have a preparation time of under 15 minutes. We have been running around quite a bit this summer, so I usually have a matter of minutes to whip up dinner before my family revolts – enter egg tacos. We keep them simple with corn tortillas, scrambled eggs, cheese, and salsa. I like to add some spinach into my eggs for an added vegetable. Serve with some fresh fruit for an easy twist on breakfast for dinner. 

3. Swiss Mushroom Burgers 

If temperatures are manageable, we will try to fire up the grill. Our go to this summer has been Swiss mushroom burgers. While burgers are cooking to an internal temperature of 160F, sauté sliced mushrooms on the stove or add to a grill basket. When done cooking, add mushrooms to burger and top with Swiss cheese. While the grill is on, cook up vegetables for a simple side dish. Zucchini, sweet corn, peppers, asparagus, and Brussel sprouts cook beautifully on the grill. A great meal planning tip is that whenever we grill, cook up more protein and vegetables than needed for the evening so that you can enjoy leftovers throughout the week. 

4. Black Bean Tostadas 

Without a doubt one of my favorite simple summer meals is a black bean tostada. Layer a tostada shell with refried black beans and top with cheese. Put into the microwave for 45 seconds to melt the cheese. Top with shredded cheese and salsa – that’s it! So simple, so delicious, and whipped up within 5 minutes. 

5. Cereal 

It would be wrong if I didn’t include this final simple summer supper. Cereal. Yep, that’s it! We try to always keep whole grain cereal on hand with low fat milk. Topped with summer berries, it’s a delicious, nutritious, and refreshing summer supper! 

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