Weekly News and Columns

Week of May 4, 2026

Cuming County 4-H Council

The Cuming County 4-H Council will meet on Thursday, May 14, 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:  April 27, 2026

YQCA Face-to-Face Training 

Cuming County Extension will be hosting a Face-to-Face training for 4-H youth ages 8-14 as of January 1 on Tuesday, May 26^th at 1:00 p.m. at the Cuming County Fairgrounds. To attend and become certified for the year, youth must pre-register online at yqcaprogram.org and pay the $3.00 registration fee. Youth must also take the pre-test and post-test before a certificate is verified. Once you are on the website, click on “Instructor-based training and find the date. (Please note when searching for the training that the dates are not in any particular order). During this training, youth will learn about animal well-being, food safety, and life skills. 

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SOURCE: Melissa Hagemeister, Extension Associate 

RELEASE DATE:  May 4, 2026

Summer 4-H Workshop Schedule

The following 2026 Cuming County 4-H Summer Workshops are  scheduled to-date. (The complete workshop listing is still being finalized.) The workshops are open to all youth, but 4-H youth will have priority when enrolling. Registration details can be found at cuming.unl.edu and all forms are due to the Extension Office with payment.

• Babysitting Basics – Monday, June 1, 9:00 a.m. – 3:00 p.m. (registration deadline, May 26^th)
• Let’s Paint – Wednesday, June 10, 9:00 a.m. – 12:00 noon

(registration deadline, June 3^rd)

• Tractor & Equipment Safety Certification Course – Wednesday & Thursday, June 10-11
• Cupcake Decorating – Wednesday, June 24, 9:00 a.m. – 12:00 noon (registration deadline, June 17^th)

Class details are listed on our website. Contact the Extension Office to register. Workshop space is limited.

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SOURCE: Melissa Hagemeister, Extension Associate 

RELEASE DATE: May 4, 2026

4-H Enrollment Deadline Approaching 

June 15^th is the last day to drop or add 4-H projects for the year 2026. If you have not enrolled or re-enrolled in 4-H, you can do that by visiting v2.4honline.com. You can update your enrollment until June 15^th. After that deadline, no changes can be made if you want to bring projects to the Cuming County Fair in 2026. 

June 15^th is also the deadline for ALL 4-H livestock projects! Contact the Extension Office with any questions. 

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SOURCE: Melissa Hagemeister, Extension Associate 

RELEASE DATE:  May 4, 2026

Adventure Day Camp Registration is Now Open!

4-H Adventure Day Camp will be held on Thursday June 4^th at Neligh Park in West Point. This is open to youth ages 8-11 years old. 4-H members will have priority when registering. 

Registration will be completed online via Google Form. The deadline for registering is Thursday, May 28^th, at 4:30 p.m. Payment can be dropped off at the Cuming County Extension Office or mailed. All registrations, including payment, must be postmarked by the deadline. Please complete the registration by visiting this link: https://go.unl.edu/adventureday . Registration is also available on our website at cuming.unl.edu. 

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SOURCE: Melissa Hagemeister, Extension Associate 

RELEASE DATE:  May 4, 2026

We Need YOU … to be a 4-H Adventure Day Camp Counselor! 

Take your summer to the next level by becoming a 4-H Adventure Day Camp Counselor. Each year, we ask for youth ages 14 and older to volunteer to help provide a fun and safe experience for youth ages 8-11 at the annual 4-H Adventure Day Camp. Counselors must enjoy working with youth, can lead games and engage with youth, help presenters, and have fun! 

We ask that you also participate in the 4-H Adventure Day Camp Counselor training on Tuesday, June 2^nd from 5:00 – 7:00 p.m. at Neligh Park. This is an important part of becoming a 4-H camp counselor. 

There is no fee for volunteering to become a 4-H Adventure Day Counselor. Please let us know that you are interested and register as a counselor at https://go.unl.edu/adventureday  and. If you have any questions, please contact the Extension Office at 402-372-6006. 

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SOURCE: Melissa Hagemeister, Extension Associate 

RELEASE DATE:  May 4, 2026

Scheduling First Cutting 

As spring temperatures rise across Nebraska, now’s the time to plan your first alfalfa cutting. Getting that first cut right is more important than many realize. It sets the pace for the entire season.

Waiting too long to harvest can lead to lower forage quality and delayed regrowth. That pushes your second cutting later into the summer, when heat and drought stress can limit yield. It can also throw off your third or even fourth cuttings, shortening the season and reducing total tons per acre.

On the flip side, cutting too early, before late bud stage, can hurt stand vigor and root reserves, especially in younger fields.

A good rule of thumb? Aim for 750 growing degree days from green-up and target the late bud to early bloom stage. Depending on the quality you are shooting for, this typically falls between late-May and early-June. Check field conditions closely, including weevil activity and stand health, and plan around weather windows to avoid rain damage.

Poor timing in May can cost you in July and August. Start planning now. Sharpen blades, check and service equipment, and communicate with custom harvesters early. A timely first cut sets the tone for the rest of your hay season.

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SOURCE: Ben Beckman, Extension Educator Livestock Systems

RELEASE DATE: May 4, 2026

Selecting Summer Annual Forages

It is close to the ideal time to plant summer annual grass, maybe to replenish your hay supply or have some extra grazing. Which one will you plant? 

Choosing a summer forage can be confusing because there are about seven different types of major summer annual forage grasses. These include: sudangrass, sorghum-sudan hybrids, forage sorghum (which we often call cane or sorgo), foxtail millet, pearl millet, Japanese millet, and teff. Each one has its own strengths and weaknesses. So, base your choice primarily on how you plan to use it.

For example, do you want pasture? Then use sudangrass or pearl millet. Both are leafy, they regrow rapidly, and they contain less danger from prussic acid poisoning than other annual grasses.

What if you want hay or green chop? Then select sorghum-sudan hybrids or pearl millet because they yield well and they have good feed value when cut two or three times. On sandy soil, or when conditions are dry, foxtail millet may be a better choice for summer hay. It dries fast, doesn't regrow after cutting, and handles dry soils well. Cane hay is grown in many areas and produces high tonnage, but it’s lower in feed value and dries more slowly after cutting than the hybrids or millets. Japanese millet can either be cut for hay or grazed and is a plant that can tolerate heavy, wet soils. Choose teff if you are looking for a really soft, leafy, high quality horse hay.

Maybe you plan to chop silage. Then choose the forage sorghums, especially hybrids with high grain production. They can't be beat for tonnage or for feed value.

While there are several choices of summer annual forages, simply select the one that is best adapted to the way you plan to use it. And, of course, hope for rain since even these grasses won’t grow without some moisture. 

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SOURCE: Jerry Volesky, Extension Specialist Range & Forage

RELEASE DATE: May 4, 2026

Preseason Hay Equipment Maintenance

Spring is busy getting crops in the ground, but if much needed moisture keeps you from the field, take some time to maintain your haying equipment and prevent costly downtime later.

First, inspect, lubricate, and service all power-driven areas such as belts, bearings, chains, and gears. Set tension on belts and chains. For sicklebar headers, check, sharpen, or replace cutterbar sections and adjust wear plates, hold-down clips, and guards. Make sure your cutterbar has proper knife register. On disc mowers, replace knives and rotate or replace worn turtles over the knives.

Conditioning rollers are often overlooked. Look for uneven wear and adjust the roll gap, roll timing, and roll pressure for your crop.

On round balers, inspect belts, chains, and slats or rollers frequently for wear. Trim frayed edges and repair belts as needed to maintain uniform tension. When not in use, keep belts clean and release belt tension.

Check plunger knife clearance and plunger alignment on square balers and inspect the tying mechanism and adjust as needed. Pick-up teeth on balers and on rakes frequently are broken or bent. Replace defective teeth and adjust height if necessary.

Also, be sure you have replacement parts on hand for frequently broken or replaced items. And most important of all, review your owner's manual to identify recommended maintenance procedures and proper settings.

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SOURCE: Ben Beckman, Extension Educator Livestock Systems

RELEASE DATE: May 4, 2026

May, June dates set for annual tractor/equipment safety training for young and beginning farmers

UNMC’s Central States Center for Agricultural Safety and Health, in collaboration with Nebraska Extension, will oversee the courses.

The Central States Center for Agricultural Safety and Health (CS-CASH) at the University of Nebraska Medical Center College of Public Health, in partnership with Nebraska Extension, has announced the dates for its annual tractor and equipment safety training courses. The training will be offered at 12 locations across Nebraska throughout May and June.

“Tractors and agricultural equipment remain leading sources of serious injury and fatalities in farming, especially for young and beginning producers who are still gaining experience,” said course instructor Aaron Yoder, PhD, associate professor, UNMC and University of Nebraska- Lincoln. “The 2026 Annual Tractor and Equipment Safety Course provides essential, hands-on training that helps participants recognize hazards, develop safe operating habits and build confidence when working around powerful machinery.”

Federal law restricts youth under the age of 16 from operating certain farm equipment unless the farm is owned by their parents or legal guardians. However, certification through the National Safe Tractor and Machinery Operation Program (NSTMOP) provides an exemption, allowing 14- and 15-year-olds to drive tractors and operate specific mechanized equipment.

In Nebraska, CS-CASH and Nebraska Extension work together to offer NSTMOP certification. This certification is earned by completing a two-day course that includes both a written test and a driving exam. Youth who complete the training are certified to operate tractors and certain mechanized equipment on farms and ranches and can also obtain a husbandry permit.

Course Details:

• Day One: The first day covers the essential components of NSTMOP, as well as additional training in emergency response, stop-the-bleed techniques, personal protective equipment, and other lifesaving skills.
• Day Two: The second day includes a hands-on driving test, equipment operation, and ATV safety lessons. Students will be required to demonstrate their ability to hitch and unhitch equipment, as well as drive a tractor and trailer through a standardized course. Instructors will also provide education on safe practices and legal guidelines for ATVs, utility task vehicles (UTVs), and other off-road vehicles (ORVs).

The cost for the two-day course is $60, which covers educational materials, online learning access (if applicable), supplies, and lunch and snacks for in-person training sessions.

Additional Information:

Youth under the age of 14 can attend Day One if accompanied by an adult, but they are not eligible to drive equipment, participate in Day Two or receive certification. Students under 14 must register, but they will not be charged a fee. New and beginning farmers who want to increase their knowledge about safe farm practices are also urged to register and attend.

• May 26-27 - Lincoln-Logan-McPherson County Extension Office, 348 W. State Farm Road, North Platte, Nebraska
• May 28-29 - Red Willow County Fairgrounds-4H Building, 1400 W. Fifth St., McCook, Nebraska
• June 1-2 - Legacy of the Plains Museum, 2930 Old Oregon Trail, Gering, Nebraska
• June 3 - Sheridan County Fairgrounds. 613 E. Third St., Gordon, Nebraska
• June 4-5 - AKRS Equipment, 49157 Douglas Ave., O’Neill, Nebraska
• June 8-9 - Raising Nebraska, 501 E. Fonner Park Road, Grand Island, Nebraska
• June 10-11 - Cuming County Fairgrounds, West Washington St., West Point, Nebraska
• June 23-24 - Dawson County Fairgrounds, 1002 Plum Creek Parkway, Lexington, Nebraska
• June 25-26 - Phelps County Fairgrounds, 1308 Second St., Holdrege, Nebraska
• June 29-30 - Valley County Fairgrounds, 801 South St., Ord, Nebraska
• July 1-2 - Ag Hall at Tuxedo Park, 1700 Tuxedo Park Road, Crete, Nebraska
• July 1-2 - Butler Country Fairgrounds, 62 L St., David City, Nebraska
• Virtual Module – For those attending a location that only offers Day One or are attending a location that offers both days but live 50 miles or more from the location. 

To get more information and to register, visit: https://www.unmc.edu/publichealth/cscash/outreach/farm-safety-days.html

Contact Ellen Duysen at ellen.duysen@unmc.edu with questions on the courses.

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Common Sense Farming and Ranching

Alfredo DiCostanzo, Beef Systems Extension Educator

University of Nebraska

Week of May 4, 2026

Consumer attitudes towards beef

May is beef month! 

This celebration is important to Cuming County beef producers and to all American beef producers. This celebration is a rallying point to kick off grilling season and to honor beef producers who work hard to produce food by managing land and cattle. 

As American beef producers celebrate beef month, it may be wise to revisit the US Bureau of Labor Statistics for data on expenditures by the American consumer. Revisiting expenditure data by Americans is important as prices for beef increased rapidly and reached highs not ever seen before. 

As cattle markets reach new highs, most economists addressing cattle prices and market trends feel the urge to include a comment, nearly a footnote in most reports, warning of an imminent end to consumer desire to pay high prices for beef cattle. Yet, most economists, and even cattle producers, have been surprised at the continued appetite for beef demonstrated by the American consumer despite increasing retail beef prices.

The US Bureau of Labor Statistics reports the average price of all uncooked ground beef, roasts and steaks across US cities not adjusted for seasonality. Since 2016, prices of all these products increased from 50% to 54% in 2025. For those who might suspect that retail beef is resistant to negative trends in beef cattle prices, it is worthwhile noting that retail beef prices decreased up to 3% during 2017 to 2019. In 2024, ground beef, roast and steaks sold at prices 34%, 37% and 42% greater, respectively, than in 2016. 

The most recent consumer expenditure survey in 2024 (surveying over 100 million households by the US Bureau of Labor Statistics) demonstrated that the average American household (2.4 people) spent $408 a year on beef. This is an increase of 67% in beef expenditure over 2016 when the average household spent $244 a year for a household of 2.5 people. 

A few items to note:

• In 2024, the average American household spent $408 yearly to purchase beef; an increase of $164 (or 67%) since 2016.
• Although beef prices have been in the political spotlight since the 2022 election, the average American household also spent more in other meats such as pork and poultry. In 2024, the increases in expenditure by American households for pork and poultry since 2016 were 54% and 55%, respectively.
• During the same period, expenditures by the average American household for dairy products, which do not include milk or fresh cream, (cheese and ice cream) increased 81%.

One might ask why is the increase in beef expenditures 67% when price increase should account for only 56% of that increase? The answer, interestingly, lies in greater beef consumption.

If a composite price is made from the respective prices of ground beef, steaks and roasts with each contributing one-third, average retail price for beef was $5.74/lb and $7.97/lb, respectively, in 2016 and 2024. Dividing the beef expenditures from each year by this beef price composite resulted in average household consumption of 42 lb in 2016 and 51 lb in 2024. 

This represents a 1-lb increase in household consumption of beef every year since 2016. This is despite a trend for increasing beef prices particularly in the most recent years.

Although greater price pressure is expected due to tightening supplies in 2026, the trend for the American consumer to desire and pay for beef is clear. This provides sufficient reason to go into Beef Month with a positive outlook and to abstain from commenting on whether consumers will continue to crave the taste of beef because it has become expensive.

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Week of April 20, 2026

Beef is an experience

Sometime around the late 1980’s, I ran into a picture of a steak on a grill cut to reveal it was cooked rare. The caption on it was: “Beef is an experience.” 

For those of you in the beef industry who were around in the 1980’s, this picture and the caption would make sense. Generally, among beef eaters, there is little need for exulting in the virtues of beef flavor or nutritional value. Yet, at that time in the US (and the world), beef consumption was considered by many in the medical community to be associated with negative health outcomes including heart disease and even cancer. 

Articles in news media and popular magazines were commonly biased against beef consumption. At that time, most medical professionals and dieticians recommended to consumers a shift to white meat such as poultry with recommendations to limit red meat consumption for fear of its effects on vascular disease or cancer. In March of 1987, the National Pork Production Council jumped on the bandwagon and launched a campaign “Pork. The Other White Meat.” to combat the perception that pork was fatty and provided an alternative to beef (and poultry) consumers. Incidentally, although pork is a red meat, effectively this campaign changed the perception by the American public that pork is a white meat.

Later, at the turn of the 21^st century, additional information was generated which continued to promote a beef-free or beef-limited diet. The book “Livestock’s Long Shadow” was used by many beyond the medical community to add another reason to eat less or totally abstain from eating beef. Based on this, many activists proposed that eating a beef-free diet would reduce carbon emissions and help slow down global warming.

Posturing (and postulating) that abstaining from eating beef or eating less beef is somehow helpful to achieve a healthy diet and a healthy environment continues. Yet, to the amazement of many including promoters and detractors of beef consumption, beef continues to attract consumers and, more importantly, is finding new consumers in places where it was once least expected. 

Global beef consumption is on the rise. An FAO-based projection suggests that by 2034, global consumption of beef will increase 0.9 kg per capita. Although consumers in developed countries might shift to other protein sources, because of health or environmental reasons, consumers in developing countries are effectively increasing their appetite for beef. Countries in southeast Asia and in south America, beyond, Uruguay, Brazil and Argentina, are increasing production of beef.

What has driven this increased appetite for beef despite perceived health or environmental concerns?

One main reason: flavor. Back to the picture I found and its caption. Eating beef is an experience. An experience like no other experience a consumer has. 

When people learn they will be consuming beef, their senses alert them to a great flavor experience. Scientifically, the term that describes beef flavor is umami. To most people, this term means nothing until one realizes it describes a rich, meaty, iron-tasting flavor with notes of sweetness or nuttiness. In marbled and external fat-covered cuts, such as ribeye, the caramelized fat intensifies this experience. 

It is this experience that has maintained beef’s appeal despite negative press campaigns that have lasted over 40 years. Yet, it took producers and packers a target on marbling and muscling to deliver what American consumers demand most from beef flavor and wholesomeness. 

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Week of April 6, 2026

What happens in Texas!

Does not stay in Texas. Borrowing from the slang which refers to when someone misbehaves somewhere (such as in Las Vegas) knowledge of the deed remains in that location. Yet, for the purpose of this column, what might happen in Texas will not just affect Texas but other states including ours.

Responding to the threat of New World screwworm (NWSW) in November of 2024, USDA paused imports of feeder cattle from Mexico. A regional resumption of imports occurred about a year ago, but these efforts were stopped as discovery of infected cattle (and other livestock and pets) closer to the US border occurred in May of 2025.

Fast forward to early 2026: beef industry news outlets reported on renewed interest to resume imports of live feeder cattle from Mexico. As of this writing, advocates of resumption of feeder cattle imports suggest that specific ports of entry furthest from the eastern states in Mexico where live screwworm infestations continue (Nuevo Leon and Tamaulipas) be considered for phase reopening.

Whether you are in support of this idea or not, two questions come to mind: 1) How is the absence of feeder cattle affecting the Texas cattle feeding industry? and 2) What are the long-term implications of a reduction in feeder calf supply (domestic and imported) on Texas agriculture?

Unfortunately, answers to the first question are beginning to surface. Late in February, Lubbock Feeders, a 50,000-head capacity feedlot in Lubbock, TX, made the decision to close. Reasons cited for the closure included the loss of feeder cattle sourced from Mexico. Mexican sourced feeder cattle made up to 70% of the total cattle on feed at Lubbock Feeders.

Overall, the suspension of imports of feeder cattle from Mexico resulted in a net loss of 1.1 million feeders, which is the average number of feeders imported from Mexico during the years 2022 to 2024. This short supply of feeder cattle became more significant as domestic feeder calf supply is also at an all-time low. 

High-priced feeders and high-priced grain (delivered in Texas) are real pressures on feedlot economics for Texas cattle feeders.

As Texas cattle feedlots cope with economic pressures greater than those experienced by feeders in states closer to grain production, the implications will affect the rest of the country, particularly grain-producing regions. 

With an average inventory of 2.5 million head of cattle on feed and a turnover rate of 2, Texas cattle feeders are expected to market 5 million head of grain-fed cattle a year. At average on-feed gain of 650 lb and a conversion ratio of corn grain to beef of 6 lb-to-1 lb, Texas cattle consume 400 million bushels of corn. Texas corn growers produce around 200 million bushels of corn. Therefore, Texas is a net grain importer to fulfill the needs of its feedlot industry.

If the Texas cattle feeding industry disappears, corn derived from approximately 200 million bushels will have to find other uses. This is the equivalent to the production of 1.1 million acres of corn (about one tenth of the corn-producing area of Nebraska).

Other major economic impacts will also be felt by the Texas and US economy. Assuming a labor ratio of 1 person to each 1,000 cattle on feed, unemployment resulting from closure of Texas feedlots may affect 2,500 individuals. 

The alternative: resuming imports of Mexican feeder cattle may not result in a speedy recovery for Texas feeders. Demand for feeders to be finished in Mexico is strong. Alternatively, if the NWSW fly is discovered in Texas (or any other southern US state), health regulations for cattle derived from those states will immediately tighten.

Therefore, it appears that there is no easy answers, but what might happen in Texas will not affect Texans only. 

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Rural Health

Hannah Guenther, Extension Educator

Week of April 27, 2026

Hydration Without the Hype: What Your Body Actually Needs

The other day Charlotte called me frantically because she forgot her 30oz water bottle at home. I thought to myself – are there not water fountains at school? This had me reflecting on my school days where the only water I drank was a “1 Mississippi, 2 Mississippi, 3 Mississippi” and I survived just fine. Gone are the days of 3 gulps of water and enter a world of giant water bottles, constant sipping, and daily electrolyte packets. Hydration status has gotten a little out of hand and our body is very good at telling us when it is thirsty. So today let’s go back to the basics and talk about hydration without the hype. 

How much water do you actually need?

So, this is actually a loaded question because your body is unique and depending on your sex, weight, activity status, pregnant or not, you will need varying amounts of water but a reasonable hydration goal for women is 90oz and about 125 oz for men. Now, that might seem like a lot, but what some people fail to realize is that this includes ALL FLUIDS. Coffee, sodas, teas, milk, and even high-water foods contribute to this amount. 

But how do I know if I am dehydrated?

Our body is very good at communicating, you just need to be aware of what it is telling you! One of the easiest ways to know if you are hydrated is your urine. 

• If you go to the bathroom and it looks like lemonade – good job, you are well hydrated!
• If you go the bathroom and it looks like apple juice – you need to drink more water.
• If you go to the bathroom and it is clear all the time – you may be overdoing it. 

Yes, it is possible to drink too much water! Drinking too much water can head to hyponatremia and can dilute sodium levels in the body which can disrupt fluid balance. 

But what about my electrolytes?

Electrolytes are important but they have a ‘health halo’ around them. Most of us get plenty of electrolytes (salt, potassium, magnesium) from the foods we eat. There are some instances when I think electrolytes are appropriate and that is if you are sweating heavily (detasseling in the middle of summer), if you are sick with vomiting and diarrhea, if you are exercising intensely for 60-90+ minutes (running a marathon). 

As I write this next to my emotional support water bottle, I want to remind you all that drinking water is an important part of a healthy diet but don’t overcomplicate it. If your energy is steady, your mouth isn’t dry, and your urine looks like lemonade, you’re probably doing just fine.

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Week of March 30, 2026

Easy Entertaining

I was recently at a color appointment with Connee Reimer (shout out to Connee! I told you I would write this article) when my mom called to ask if I was ready for the evening. In my true Type C fashion, I knew I was forgetting something, but I couldn’t remember what it was. My mom was quick to remind me that I had said I was willing and able to make dinner for my blended family of 10, plus significant others and children. I wish I could say this was the first time this had happened, but it wasn’t.

I love hosting and feeding people, but planning ahead is not my strong suit. Eating together is such a blessing, and in order to make it a positive experience for everyone including the one preparing the food, it is key to have a couple of easy recipes in your back pocket that are sure to be crowd pleasers. Today, I am sharing a few tips, tricks, and recipes to help you entertain with ease.

Jalapeño Shredded Beef

No one is going to be upset if tacos are on the menu, and one of my favorites is jalapeño shredded beef tacos because the crockpot does all the heavy lifting.

In your crockpot, add:

• 1 beef roast
• 1 packet taco seasoning
• 1 packet ranch seasoning
• 1/2 jar sliced jalapeños, with juice
• 2 cups beef broth 

I love using a mock tender roast because it is very lean and does not require trimming excess fat. Cook on low for 8 hours or on high for 4 to 6 hours. Shred the beef and serve with your usual taco fixings.

Gluten-free tip: Gluten allergies or intolerances are common, so it is very important to ask about food allergies before preparing food. Tacos can be extremely gluten-friendly if you serve rice instead of tortillas and double-check that your seasoning packets are gluten free.

Cilantro tastes like soap? In addition to asking about food allergies, another ingredient to be aware of is cilantro. Some individuals have a gene variation that affects the way they taste certain foods, including cilantro. For those with the OR6A2 variation, cilantro can taste like soap. I do not know about you, but I do not want soapy tacos.

Homemade Pizza

This past week, we had two family funerals, which meant lots of family time and lots of big meals. I took the lead on one of those meals, and since it was the last Friday of Lent, I wanted to make sure everyone felt included. Not everyone there was Catholic, but pizza felt like an easy crowd-pleaser for all. It was a huge hit. Like tacos, homemade pizza is rarely frowned upon. Making homemade dough and sauce is so simple, but it makes the meal feel extra special.

For your homemade pizza sauce, place the following in a blender:

• 1 large can diced tomatoes
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 tablespoon balsamic vinegar
• 2 tablespoons minced garlic
• 2 tablespoons olive oil 

Pulse until combined. Spread evenly on your homemade dough and toppings of choice! Bake at 495 for 20-25 minutes. 

At the end of the day, people won’t remember if everything was perfectly planned, they will remember how they felt sitting around your table. And that’s what entertaining is all about.

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Week of March 16, 2026

Brake for Breakfast:  A drive-thru event brings cancer prevention directly to Nebraskans.

Nebraska Medicine | Fred & Pamela Buffett Cancer Center, Nebraska Extension, and the Elkhorn Valley Public Health Department invite the community to enjoy a free breakfast and learn about cancer prevention at Brake for Breakfast on Friday, April 24, from 7 to 9 a.m. in Norfolk, Nebraska.

Brake for Breakfast is a statewide drive-thru event designed to make cancer prevention easy, accessible, and engaging for all Nebraskans.

At locations across the state, volunteers will hand out a free breakfast along with a personalized checklist to help participants understand which cancer screenings they may need based on their age and risk factors.

“Early detection saves lives,” said Rachael Schmidt, DNP, FNP-C, AOCNP®. “Brake for Breakfast brings screening awareness directly to communities in a convenient, welcoming format.”

At each event, attendees will receive:

• A grab-and-go breakfast
• A “Check Yourself” cancer screening checklist
• Information about how to access local screening services
• Navigation resources for people who are overdue for screening
• A QR code to subscribe to the Fred & Pamela Buffett Cancer Center’s Prevention & Screening Newsletter

This initiative supports the Fred & Pamela Buffett Cancer Center’s mission to reduce cancer burden, promote early detection, and improve outcomes across Nebraska’s diverse communities. Through its partnership with Nebraska Extension, the event continues to expand its reach into rural communities across the state.

This year, Brake for Breakfast will take place in 10 Nebraska communities: Norfolk, Ord, McCook, Scottsbluff, Valentine, North Platte, Beatrice, Omaha, Kearney, and Grand Island.

The Norfolk Brake for Breakfast event will be held at Prime Stop South on April 24 from 7 to 9 a.m. As always – with earlier screening, comes better detection, which leads to better treatment and increased mortality. To learn more about your personal risk, scan the QR code or visit https://go.canceriq.com/ nebraska-patients to take the cancer risk assessment today. Your assessment results can be emailed to you and will also be reviewed by a member of our team.

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