Week of July 20, 2026
The Cuming County Extension Board will meet for their July meeting on Monday, July 27, at 7:00 p.m. in the Cuming County Courthouse Meeting Room. The agenda for the meeting is available for review at Nebraska Extension in Cuming County
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SOURCE: Alfredo DiCostanzo, Extension Educator
RELEASE DATE: July 13, 2026
4-H Fashion Revue Entry Deadline Approaching
Cuming County 4-H members interested in participating in the 2026 Fashion Revue are reminded that entry forms are due to the Cuming County Extension Office by 4:00 p.m. Friday, July 24.
The Fashion Revue provides youth with the opportunity to model clothing and wearable projects they have created or selected while showcasing their confidence, communication skills, and personal style.
Entry forms are available online at cuming.unl.edu or by contacting the Cuming County Extension Office.
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SOURCE: Melissa Hagemeister, Extension Associate
RELEASE DATE: July 6, 2026
4-H Horse Level Testing Deadline is July 24
Cuming County 4-H horse exhibitors planning to participate in the Cuming County Fair are reminded that Horse Level Testing must be completed by Friday, July 24.
Horse Level Testing helps ensure youth have the knowledge and skills needed for safe horse handling and management. All county fair horse exhibitors are required to complete the appropriate level testing by the deadline to remain eligible to exhibit at the Cuming County Fair.
Youth and families who have not yet completed their testing are encouraged to do so as soon as possible to avoid missing the deadline.
For questions regarding Horse Level Testing or 4-H horse project requirements, contact the Cuming County Extension Office at 402-372-6006.
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SOURCE: Melissa Hagemeister, Extension Associate
RELEASE DATE: July 6, 2026
4-H Public Fashion Revue Narrators
We are looking for youth interested in narrating at the 4-H Public Fashion Revue on Friday, August 7 at 7:00 p.m. at the Nielsen Center.
If you are interested in narrating, forms are available online to complete and return to the Extension Office.
A sign-up sheet will also be available at Fashion Revue Judging the day of. You do not have to participate in Fashion Revue to narrate.
Narrator practice will be on Friday, August 7 in the Nielsen Center at 4:00 p.m.
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SOURCE: Melissa Hagemeister, Extension Associate
RELEASE DATE: July 6, 2026
County Fair:
- Cake Decorating Contest - Must pre-enter by Monday, July 27
- ALL livestock & small animal - due by Friday, July 31
- Rocket Launch & Bicycle Rodeo - Entered on Tuesday, August 4 by 6:30 p.m. with STEM committee
NEW in 2026: We will not be assigning times for Cake Decorating *exhibits*. Youth will enter their exhibits with the rest of their entries.
STATIC Exhibits: Don't forget to include the supporting information on each project!
State Fair: All livestock exhibitors must be pre-entered online by 8:00 p.m. on Monday, August 10th.
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SOURCE: Melissa Hagemeister, Extension Associate
RELEASE DATE: July 6, 2026
4-H Special Edition - Norfolk Daily News
Nebraska Extension in Madison County is excited to be producing the 51st Annual 4-H Special Edition newspaper insert for National 4-H week in partnership with the Norfolk Daily News. This special insert is distributed to over 12,000 homes during the first week in October and has a digital reach of 1.5 million pageviews every month. What an exciting way to share our 4-H stories! All 4-H members are invited to submit articles on their 4-H experiences with the theme "Ready Today, Leading Tomorrow”.
If you write an article, Please save your article as a text file or paste the article directly into an email. Also, submit at least one photo of you while doing your project or with your final project. Close-up, action shots with one or two people are generally preferred. Include information to run under the photo. Identify the people (left to right). Describe what is happening in the photo. Please save the photo as a JPEG file. Also, when ending your article, please include your county of participation. (ex. Madison County, Cedar County, etc.) You can email the article and photo to Kiley Truex at ktruex@norfolkdailynews.com with the subject line stating: 4-H Special Edition 2026.
The deadline for submission is Friday, September 11, 2026.
Contact the Extension Office with questions!
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SOURCE: Melissa Hagemeister, Extension Associate
RELEASE DATE: July 6, 2026
Nebraska Grazing Conference 2026
Make plans now to attend the 2026 Nebraska Grazing Conference in Kearney on August 4th and 5th.
For 26 years, the Nebraska Grazing Conference has served as a forum for advancing the science and practice of grazing management by bringing together producers, researchers, educators, conservation professionals, and industry leaders from across the Great Plains.
This year's conference will feature two keynote speakers. Gail Fuller will talk on regenerative management and how to incorporate it into a grazing strategy. Dr. Tom Noffsinger will present on the important role of stockmanship in grazing management.
We will also have speakers and producer panels that will focus on carbon credits on rangelands, grazing for wildlife habitat, small ruminant grazing for defined objectives and emerging grazing technologies such as virtual fencing.
In recognition of the 2026 United Nations' International Year of Rangelands and Pastoralists (IYRP), the conference will host a special evening celebration highlighting the ecological, economic, and cultural importance of Nebraska's grasslands through educational exhibits, displays, and networking opportunities.
For more information and to register for conference, log onto our website at grassland.unl.edu. to encourage the next generation of grazing managers, the Center for Grassland Studies will cover the registration fee for all high school or college students.
We look forward to seeing you there.
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SOURCE: Mitch Stephenson, Extension Specialist Range Management
RELEASE DATE: July 20, 2026
Heat stress is often talked about with feedlot cattle, but animals on pasture can be at risk too. All livestock can struggle when high temperatures, humidity, low wind, and warm nights stack together.
During a heat wave, water is the first place to start. During hot weather, livestock water demand can increase quickly. Check water sources before a heat event, not after animals are already stressed. Make sure tanks are clean, water flow is adequate, and animals have enough space to drink without crowding. Weak flow or limited tank space can lead to bunching, and bunching adds heat.
Shade can help, but only if it is used well. Natural shade from trees can be valuable, but it can also concentrate animals in one area. If shade is limited, cattle may bunch tightly, reduce airflow, damage grass, and avoid grazing. When possible, make sure water, shade, and grazing areas are not pulling livestock into one small spot during the hottest part of the day.
Air movement is also important. Wind helps animals cool themselves. Pastures with draws, heavy tree cover, or low areas may have less airflow, especially on still, humid days. Watch where animals are spending time and whether they have room to spread out.
Fly control also plays a role. Flies and other pests can cause cattle to bunch, stomp, and stand instead of grazing or resting. Good fly control will not eliminate heat stress, but it can reduce one more reason animals crowd together.
Finally, avoid handling, hauling, or rotating livestock during the heat of the day. If animals need to be moved or worked, do it early in the morning and keep it quiet and low stress.
Signs of heat stress include open-mouth breathing, heavy salivation, restlessness, bunching, and crowding around water or shade. Once severe signs appear, options are limited.
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SOURCE: Ben Beckman, Extension Educator Livestock Systems
RELEASE DATE: July 20, 2026
With summer annual grasses like sorghum-sudan, pearl millet, and forage sorghum coming into their own, getting good hay put up can be a bit of a challenge — especially when you’re dealing with thick stems and drying delays. A few simple steps can go a long way in making sure your hay is both high quality and safe to feed.
First, timing is everything. Cutting before plants become excessively tall, ideally around 4 feet is key. At this stage, stems are thinner, digestibility is higher, and protein and energy levels are better. Smaller stems also mean quicker drying times. You’ll give up some yield on the front end, but early cutting leaves time for regrowth and a second harvest — which can make up for it in the long run.
Next, cut high — around 8 to 10 inches of stubble. That taller stubble does three things: it jumpstarts regrowth, keeps the windrow off the ground to improve airflow under the windrow improving drying, and helps keep nitrates concentrated in the base of the plant instead of your hay bale.
Finally, don’t forget to crimp. Even with smaller stems, the waxy coating on these plants can really slow drying. Crimping helps break open the stems so moisture can get out and dry down more quickly. Even when crimping, set the windrow as wide as possible to speed up dry down even more.
To sum it up: cut early, cut high, and crimp. Your hay will dry faster, be safer, and feed better.
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SOURCE: Ben Beckman, Extension Educator Livestock Systems
RELEASE DATE: July 20, 2026
Common Sense Farming and Ranching
Alfredo DiCostanzo, Beef Systems Extension Educator
University of Nebraska
Week of July 13, 2026
Cow efficiency in America
Federico Podversich*, Connor Biehler† and Alfredo DiCostanzo†
*Post doctoral fellow, South Dakota State University, †Extension Educator, University of Nebraska
Recently, in preparation for a national talk on cow energetics, my co-authors and I compiled and analyzed weights of cull cows sold through US auctions reported by USDA since 2019. Because the task of compiling cow weights directly from farms and ranches in the US would be impossible, and any attempt to obtain representative samples would likely end up in extreme bias, we considered weights of three classes of slaughter cows (USDA Breaker, USDA Boner and USDA Lean) to represent the weights of cows in US herds.
We all wish we could have had access to records prior to 2019 to generate a longer trajectory for our analyses, but changes in USDA Market News reporting prevent incorporation of data prior to April of 2019. Regardless, as most readers will surmise, this endeavor generated a tremendous amount of data, over 1.5 million records. The real test of this challenge is to understand what we learned from this exercise and what it means to American beef production.
For some time, many industry analysts have recognized how efficient the American beef producer is. Yet, as carcass weights of fed cattle increase, many wonder whether cow weights are also increasing and what effect that has on cow production efficiency.
For our analysis, cow weights derived from local sale barns reporting were pooled by state and then by region. Regions were divided into seven, representing distinct production geographical and ranch and farm management production areas, namely Northwest, Northern Plains, Midwest, Northeast, Southwest, Southern Plains, and Southeast. We expected that environmental conditions in southern regions would result in lighter cow weights. Production conditions in most northern states, although affected by climate (and terrain), generally result in better feed supply.
As expected, cows sold in northern states were on average 166 lb heavier than those sold in southern states. Average weight of cows sold in northern states was 1,350 lb while those sold in southern states weighed 1,182 lb. This reveals that farmers and ranchers in each of these regions are managing genetics of their herds to fit environmental conditions unique to the regions where they raise cattle.
During the period between April 2019 and May 2026, carcass weights of fed cattle increased from a low of 827 lb in May 2019 to 946 lb in May of 2026. That is an increase of 119 lb over 7 years.
Using the cow weight data, we tested whether cow weights have increased since 2019. Using the average for the entire country (ignoring regional differences), cull cow weights increased from 1,263 lb in 2019 to 1,289 lb in 2026. That is an increase of 26 lb over 7 years.
Averaging each increase (carcass from fed cattle and cow weights) results in a net yearly change in carcass weights of 17 lb and a net yearly change in cow weight of 4 lb.
Although one cannot directly associate cull cow weights to fed cattle carcass weights (example, current cow weights represent cows whose offspring has not been harvested), the average US beef cow genetics is responding to market demands.
It is also evident that cow production efficiency is increasing: one lb increase in cow weight represents 4 lb increase in carcass weight.
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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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Rural Health
Hannah Guenther, Extension Educator
Week of July 20, 2026
Back to the Basics of Food Safety
What a terrible time to be afraid to eat fresh produce! Summer is the peak season for fresh produce, but the most recent news of parasitic diarrhea has everyone a little more cautious about consuming fresh produce. It is easy to want to head straight to the fridge and throw out everything and while outbreaks certainly deserve our attention, they also serve as a good reminder that the same food safety habits we practice every day are still our best defense.
Rather than focusing only on one illness, let's take a step back and review a few simple ways to protect yourself and your family from foodborne illnesses.
Wash Your Fresh Produce: Whenever food safety makes the headlines, one of the first questions people ask is, "Should I wash everything?" Fresh fruits and vegetables should always be rinsed under cool running water before eating, cutting, or cooking. That includes produce with peels like melons, avocados, and oranges. Even though you don't eat the outside, your knife can carry germs from the peel onto the fruit or vegetable inside.
The one exception? If the package says "pre-washed," "triple-washed," or "ready-to-eat," it's already been cleaned and doesn't need another rinse. In fact, washing bagged salads again may actually introduce bacteria from your sink or countertops if they aren't clean.
And don’t forget to skip the soap. Fruits and vegetables are porous and can absorb soap residue. Plain running water is all you need.
Keep Raw Meat Separate: One thing that doesn’t require washing is your raw protein! Raw meat, poultry, and seafood naturally carry bacteria that are destroyed during cooking. Washing raw chicken or other meats doesn't remove those bacteria. Instead, it can splash contaminated water around your sink, countertops, dishes, and even nearby foods. The safest approach is simple: move meat directly from the package to the pan, wash your hands afterward, and use a food thermometer to ensure it reaches a safe internal temperature.
The #1 Tip!: If there is one habit that prevents more foodborne illness than almost anything else, it's washing your hands. Wash with warm water and soap for at least 20 seconds before preparing food, after handling raw meat, after using the restroom, after touching pets, and before sitting down to eat. Need a timer? Hum "Happy Birthday" twice, and you'll be right around 20 seconds.
For more information on food safety go to: https://www.cdc.gov/food-safety/
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Week of July 6, 2026
A Long List of Healthy Summer Snacks
Oh, my goodness, this summer has been crazy. I know I am not alone in this feeling. Between balancing Charlotte’s schedule, the hay’s schedule, and trying to spend as much time outside and at the lake, it’s been crazy. We are never in one place for very long, which means that sitting down to meals is a challenge. During the summer months, our house relies heavily on healthy snacks to fuel Charlotte, Adam, and me between activities and events. So here is a long list of healthy, summer snacks!
1. Carrots with Ranch
So, we all know and love the traditional take on carrots and ranch, but have you tried the new ranch carrots that have taken over the internet? Simply place baby carrots into a sandwich bag and sprinkle with ranch dip seasoning. Toss around until coated, adding more as needed, and enjoy! It’s a fun take on carrots with ranch that’s portable and delicious.
2. Homemade Granola with yogurt
Great for breakfast or a snack, Charlotte and I both love yogurt with granola for a hot weather snack. Store bought granola can be high in added sugar and very expensive. Here is a simple recipe to make at home. Add 3 cups of cheerios and 2 cups of oats to a large bowl. Add ¾ cup chopped nuts of your choice and 3/4 cup of dried fruit. In a smaller bowl, mix 1/2 cup oil, 1/3 cup honey, 1 tsp vanilla, and a pinch of salt. Pour of cereal mixture and toss until completely combined. Pour into a greased baking dish and bake at 350 for 30 minutes. Let it cool completely before breaking up into bite sized pieces and storing in the refrigerator.
3. Fruit Kabobs
I can slice up a peach and some watermelon and place it in front of Charlotte, but one more step takes a simple fruit snack up a notch! Grab a kabob stick and layer various fruits. We like to include peaches, watermelon, and pineapple or whatever local fruit we can get our hands on!
4. Popcorn
Did you know popcorn is a whole grain? Whole grains are digested slower which means a slow –sustained release of energy carrying you through all your summer activities. Our favorite addition to regular popcorn is a sprinkle of Mike’s Seasoning!
5. Cucumber with Mike’s seasoning
While on the topic of Mike’s, one of the most refreshing summer snacks is simple sliced cucumbers topped with Mike’s seasoning. So simple, so delicious.
6. Banana Smoothie
If we have enough time, I try to whip up a simple banana smoothie that is portable and delicious. Simply add 1 banana to a blender, with 2 tbsp honey, 1 cup low fat milk, and ½ cup of ice. You can get creative by adding a scoop of peanut butter or some cocoa powder!
7. Chips and Cheese
Chips and dip is forever my snack of choice – blame it on my Texas roots. Charlotte takes her chips up a notch with the addition of melted cheese on top of her chips. I love it and love that charlotte can make this one all on her own!
8. Frozen Banana Bites
Two ingredients and perfect for a hot day! Slice up a banana and spread with peanut butter. Place another banana slice on top to from a sandwich. Place it on a paper plate and freeze for 3-4 hours. Place in a Ziplock bag and store in the freezer until ready to eat! They go great with a glass of cold milk.
So next time you hear “I’m hungry”, hopefully this long list of healthy snacks comes in handy!
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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.
- 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!)
- 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.
- 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.
- 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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Weekly News
- Cuming County Extension Board to Meet
- 4-H Fashion Revue Entry Deadline Approaching
- 4-H Public Fashion Revue Narrators Needed
- 4-H Horse Level Testing Deadline is July 24
- Don't Miss the Deadlines
- 4-H Special Edition - Norfolk Daily News
- Nebraska Grazing Conference 2026
- Pasture Heat Stress
- Haying Summer Annuals