Weekly News and Columns

Week of July 6, 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

DON'T MISS THE DEADLINES

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

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

Grazing with the Weather

Precipitation and temperature play major roles in pasture productivity and knowing how to adjust grazing to match current conditions is key.  Are you shifting your management to meet pasture conditions?

Stocking and grazing management are not static things.  When production is limited, especially during a drought period, stretching forage resources is a high priority. In contrast during wet years, grass growth can get ahead of our grazing rotation and loose quality.

 By this point in the year, our pastures have produced the vast majority of forage that we will get.  Using temporary electric fence to cross fence can increase utilization, slowing down a grazing rotation and stretching forage considerably during dry weather.

This is especially true when plants become dormant due to lack of precipitation or heat.  Typically, utilization seeks to balance animal demand and plant health, but taking more of a dormant plant without damaging the crown has little impact on overall plant health.

On the flip side, grass that is getting tall and lanky, ahead of a grazing rotation, could benefit from flash grazing.  Moving animals on and off quick can help keep plants from getting overly mature. Keep up this fast pace while growth is rapid.  Once growth slows, then the rotation can slow down as well.  

Speeding up grazing when things are wet and slowing down during dry times is a good rule of thumb to use as we adjust to the weather Mother Nature throws our way.  Doing so can help you find the perfect balance for your pasture and animal health.

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SOURCE: Ben Beckham, Extension Educator Livestock Systems

RELEASE DATE: July 6, 2026

Control of Flies in Pastures & Rangeland

In Nebraska, there are two species of fly that cause the most economic injury to pasture and rangeland cattle. They are the horn fly and face fly. Selection of an appropriate control method for each will depend on the time of year; the efficacy, cost, and convenience of the treatment; and your herd management practices.

The horn fly is a major pest that is estimated to cause over $1 billion in economic losses in the U.S. annually. It is a blood feeding insect that is found on the back, sides, and poll area of the animal. The economic injury level of the horn fly is 200 flies per animal that, once surpassed, causes altered grazing patterns and behavior which lead to a reduction in both milk production and weight gain. In Nebraska, there are two population spikes of horn fly: one in early summer and the second in late-August through mid-September.

While the face fly is not a blood feeder it can cause extreme discomfort by feeding on animal secretions from the eyes, mouth, and muzzle. It is also a vector of the pathogen that causes pinkeye in cattle and feeding by the female fly causes eye tissue damage. Face fly populations usually peak in late July and August and are most common near waterways, in areas of significant rainfall, and in irrigated pastures.

Horn fly and face fly management options vary widely and include forced use methods such as dust bags, back rubbers, and traps as well as product application methods such as pour-ons, animal sprays, and insecticide ear tags. For more information on control methods contact your county Extension office.

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SOURCE: Samantha Daniel,  Assistant Extension Educator Water & Cropping Systems

RELEASE DATE: July 6, 2026

Sorghum Hay Risks

Sorghum, sorghum-sudangrass, and sudangrass can be valuable emergency forages in dry years, but they carry one major livestock risk: prussic acid, or hydrogen cyanide — HCN.

The compound behind that risk is dhurrin. Dhurrin is found naturally in all sorghum species and breaks down to release HCN when plants are stressed or damaged by drought, frost, wilting, or chewing. This toxin acts quickly and can cause difficult breathing, staggering, collapse, and death in livestock.

Risk is highest in young plants, drought-stressed forage, regrowth, and frost-damaged plants. Leaves, especially young upper leaves, tend to have higher dhurrin concentrations and such, are higher risk than stems and more mature leaves .

For grazing, wait until sorghum-family forages are at least 18 inches tall. After frost, wait seven days before grazing, and restart the clock if another frost occurs.  That’s all knowledge we’ve had for years.

However, there has been some newer research on sorghum hay.  Dr. Shelby Gruss at Iowa State has released research showing that dhurrin can remain in dried sorghum or sorghum/sudan hay and still release HCN during digestion. So hay made from drought-stressed, immature, or frost-damaged sorghum should not automatically be considered safe.

If conditions were risky when hay was put up, test before feeding. Remember, nitrates are a separate concern, so testing for both prussic acid potential and nitrates may be needed.

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SOURCE: Ben Beckman, Extension Educator Livestock Systems

RELEASE DATE: July 6, 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 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. 

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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