Week of April 20, 2026
The Cuming County Extension Board will meet for their April meeting on Monday, April 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: April 13, 2026
Haskell Ag Lab hosts Nitrate and Beyond for safe drinking water program on April 30
Concord, Nebraska – March 25, 2026 – Join the Haskell Ag Lab and Nebraska Extension for Nitrate and Beyond: Ensuring your family has safe water on April 30, 2026, from 5:30 to 7pm.
Whether you rely on city water or draw from a private well, understanding how to test and treat drinking water for contaminants is essential for protecting your family’s well‑being. Join us for a community‑focused lecture that breaks down the hidden risks—like bacteria, nitrates, and other pollutants—and shows how proper testing and treatment can keep every household safe.
Private well owners will learn the critical steps to safeguard their water sources, while all community members will discover practical, affordable solutions for cleaner, healthier water. Safe water doesn’t happen by chance; it happens when informed neighbors take action together.
Our presenters for the evening will be Crystal Powers and Amy Timmerman, both Water & Cropping Systems Extension Educators.
Free, on-site water testing will also be provided the Lower Elkhorn and Lewis & Clark Natural Resource Districts. Samples should be collected on the day of the event and kept refrigerated. For those with filtration systems, please bring two samples: one collected before filtration and one after.
Join us April 30, 2026, from 5:30 to 7:00 pm at the Haskell Ag Lab, 57905 866 Rd, Concord, NE.
This event is open to the public at no charge. Pre-registration is requested. To register, please visit: go.unl.edu/nitrate2026 or call (402) 584-2261.
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Contact: Agnes Kurtzhals at the UNL Haskell Ag Lab, (402)584-2261, akurtzhals2@unl.edu
Evaluating Alfalfa Stands: Stand Counts
Were you expecting more from last year’s alfalfa yields? Did your plants get enough time to winterize in the fall? Do you have concerns about stand winter kill? Evaluating your alfalfa stand in the spring is key to planning management and setting expectations for this year.
As stands begin greening up, alfalfa stand assessment can be completed using a hay square as a quick and easy way to look at the overall stand health. While we call it a hay square, square or circle shapes work equally well. A 17 x 17-inch square or 19 inch in diameter circle are the size needed.
Next, determine what to count. There are two options when evaluating your stand: 1) by the number of plants per square foot (typically recommended for new stands, planted last fall) and 2) by the number of stems for established stands. Stem count will more accurately predict yield compared to plant number. However, either method will provide information for making management decisions.
Randomly select 4 to 5 areas in your field to sample. Then count the plants or stems that would be harvested, typically anything over 6 inches, to determine your count. Then divide those numbers by 2 to get stems or plants per square foot. For established stands, having 4 to 5 healthy plants per square foot or 55 stems per square foot would warrant a productive and healthy stand. Fields with stem counts below 55 see a significant decrease in dry matter production.
For stands planted last fall, you will see more plants per square foot compared to stems. Remember, a good rule of thumb is, for every pound of seed planted, expect 3 to 5 plants. New plantings that contain fewer than 12 plants per square foot may need to be reseeded.
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SOURCE: Ben Beckman, Extension Educator Livestock Systems
RELEASE DATE: April 20, 2026
Fertilizing cool-season grass pastures or hayfields is something producers do each year while accounting for forage needs, the value of the forage, and fertilizer costs. With high fertilizer costs this year, many producers are reconsidering this practice or reducing the amount that is applied. Very important to remember is that adequate precipitation is needed to realize the grass response to the fertilizer.
Fertilization of smooth bromegrass pastures should occur in spring through early May. If the nitrogen is a single application, usually between 80 to 100 lbs. of actual N per acre is suggested for eastern Nebraska. The recommended application rate declines westward across the state with about 30 to 40 lbs. N per acre suggested for the Panhandle.
If doing split applications, usually it's 2/3 in the spring and 1/3 in the fall when growth resumes on the cool season grasses. With fertilized pasture, be sure to include a rotational grazing plan that will effectively harvest the extra forage and provide the greatest return on the fertilizer investment. Also remember that adequate moisture is needed with fertilizer applications.
Soil tests could also be conducted to determine more exact amounts needed, particularly for any phosphorus, potassium or sulfur that could be applied.
Research conducted in Eastern Nebraska has shown a 30% increase in forage yield with fertilization and the economic optimum rate is between 80 to 120 lbs. per acre. A crude protein increase from 16 to 20% was seen with fertilizer applications up to 160 lbs. That is a lot of fertilizer, but it did increase crude protein and organic matter digestibility while decreasing NDF or neutral detergent fiber. Always be aware when applying fertilizer, especially in pastures and fields near water sources such as ponds.
Brome pastures are hardy, and we can and do graze them hard in Nebraska. Haying or grazing operations can benefit if managed correctly with fertilizer.
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SOURCE: Jerry Volesky, Extension Range & Forage Specialist
RELEASE DATE: April 20, 2026
As pastures green up this spring, there may be an opportunity for producers to get some early forage and manage weeds, flash grazing. This can be particularly beneficial for early weeds like cheatgrass or downy brome. Especially problematic in the western parts of the state, cheatgrass greens up early, outcompete native species, and create fine fuels that increase wildfire risk.
Targeted flash grazing—short-duration, high-intensity grazing—can suppress cheatgrass if timed right. The best window is during the elongation phase, just before seed set. This is when animals prefer it, nutritional value is fairly high, before it robs your pastures of moisture and nutrients, and most importantly, before it reseeds itself for the next year.
Flash grazing doesn’t have to be limited to cheatgrass. In eastern Nebraska, pastures hit by drought last year can expect a flush of spring and summer weeds. Flash grazing offers a chance to control those weeds while providing valuable early forage—especially if you're delaying full pasture turnout to allow for regrowth.
Similarly in native pastures being invaded by cool season introduced species like smooth brome and Kentucky bluegrass, flash grazing can be a useful tool. Turn out early, before warm season species begin their growth (before late-May) and graze hard. The cool season grasses will be targeted, and warm season natives will have a chance to better compete for resources later.
Strategic spring grazing won’t solve every weed problem, but it can jump-start your pasture’s productivity.
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SOURCE: Ben Beckman, Extension Educator Livestock Systems
RELEASE DATE: April 20, 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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CONTACT:
Nebraska 4-H - Jill Goedeken - jgoedeken2@unl.edu
4-H volunteers receive state-level awards
Seventeen adult volunteers, nine 4-H members, and five families of volunteers are being recognized with 2026 Nebraska 4-H Volunteer Awards.
Five families from across the state are being recognized as Outstanding Multi-Generation Family of Volunteers Award. Families included in the include:
- Dennis and Joyce Schmidt Family, Thayer County
- Mike and Deb Wilcox Family, Pawnee County
- Zarybnicky & Kostal Family, Gage County
- Vonderschmidt Family, Dawson & Richardson Counties
- Sekutera Family, Sherman County
This award recognizes families with at least three generations of active 4-H volunteers.
Nine 4-H members from across the state are being recognized as Outstanding Youth Volunteers for going above and beyond in their local 4-H programs:
- Greta Knuth, Hall County
- Jorja Boller, Gage County
- Kristin Coufal, Butler County
- Peyton Allan, Hall County
- Riley Farnstrom, Thayer County
- Ayla Foster, Box Butte County
- Logan Schmidt, Thayer County
- Franklin Polacek, Madison County
- Wesley Schmid, Johnson County
Eight individuals are receiving Emerging Adult Volunteer Awards. These awards recognize current volunteers who have served less than three years in their local 4-H community. One individual is recognized for each Nebraska Extension Engagement Zone. Recipients include:
- Neleigh Gehl, Wheeler County
- Susie Schuckert, Lincoln County
- Jayson Bronson, Phelps County
- Ariana Umscheid, Antelope County
- Ron Kaspar, Platte County
- Aleyna Cuttlers, Lancaster County
- Merriah Bockmann, Hall County
- Lukas Fritz, Nemaha County
Nine individuals are receiving Outstanding Adult Volunteer Awards. These awards recognize current volunteers who have served more than four years in their local 4-H community. One individual is recognized for each Nebraska Extension Engagement Zone. Recipients include:
- Bobbi Archibald, Sheridan County
- Rose Buhlmann, Greeley County
- Codina Moore, Gosper County
- Mike and Julie Filipi, Madison County
- Jeanne Scheuneman, Colfax County
- Sharon Rief, Cuming County
- Roger Bell, Lancaster County
- Barb Hovie, Hall County
- Lisa Schawang, Richardson County
The Nebraska 4-H Volunteer Awards honor individuals who are making meaningful and lasting contributions to their local 4-H communities.
“4-H Volunteers are truly integral for helping youth be ready for work or life following their 4-H career. Their volunteer efforts enable youth to improve decision making skills, build leadership skills and help prepare youth to be ready for future careers. These volunteers generously give their time, energy, and creativity to help develop the next generation of leaders, and we are thrilled to be able to recognize their contributions," said Jill A. Goedeken, Nebraska 4-H Volunteer Extension Educator.
Recipients will be celebrated during a recognition ceremony at the 2026 Nebraska State Fair.
For more information about Nebraska 4-H Volunteer Awards, please visit 4h.unl.edu/volunteer-recognition.
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Common Sense Farming and Ranching
Alfredo DiCostanzo, Beef Systems Extension Educator
University of Nebraska
Week of April 20, 2026
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 21st 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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Week of March 23, 2026
Natural disasters and our response
Co-Editors - Bonita Lederer a and Alfredo DiCostanzo b
a Director of Producer Education, Nebraska Cattlemen
b Extension Educator, University of Nebraska
When planning for this column last week, news of the devastating fires spreading across western Nebraska caught everyone’s attention. A moment of reflection (and prayer) led to a shift in focus to think of how natural (and man-made) disasters unify our response.
Although at present time, the fires in Nebraska (Morrill, Cottonwood, Road 203, and Anderson bridge) are at or near complete containment, their effect on Nebraska’s collective response by many agencies, volunteers and others even far removed from their threat deserve our attention.
Early, as the fast-spreading fire moved in an easterly direction, the response by the State Fire Marshal and others in Governor Pillen’s administration was swift. According to those who witnessed this, wind blowing at more than 60 mph caused the Morrill fire to travel 50 miles in less than 10 hours.
By the time many of us learned about the extent of the fires, Nebraska fire departments, many of them comprised of volunteers, were gaining control. Anyone learning of these fires understood this was going to be a long and arduous effort with the possibility of greater threat to additional human, animal life, and property. Mandatory evacuations and other fire-retarding measures were ordered in communities in the path of the Morrill fire. Yet we mourn the loss of one person who couldn’t escape the fire.
In the meantime, the possibility of precipitation, last Sunday, brought hope that firefighters and first responders would get a heavenly break. For the largest of the fires, the Morrill fire, it wasn’t to be. At that point over 550,000 acres had burnt already.
Throughout the rest of the week, the diligent and expert efforts of firefighters and first responders paid off. Despite continued warm temperatures and high-speed winds, the largest two fires (Morrill and Cottonwood) are from 94% to 98% contained.
As windy conditions prevail with no sign of precipitation, the threat of additional fires to spark remains. You can bet firefighters and first responders are on high alert. A flare up was immediately suppressed by them just this past weekend; themselves and their equipment were at the ready and onsite.
What can those of us not directly involved in fighting the fire or saving lives do? Lots.
Nebraskans began to pour their support for those fighting the fire and individuals and their families left to deal with the aftermath. Even before the fires were contained, those fighting it and saving lives were aided by many volunteers.
In the immediate future, producers affected by the fires will need support in the form of feed (and water access), cattle containment, and emotional support. Later, their cattle will need access to summer grazing or a suitable alternative (dry lots and feed). Sometime in the future, their attention will turn to fencing thousands of miles at exorbitant costs.
There are many initiatives begun by many individuals and organizations. Mentioning the one initiated by Nebraska Cattlemen here is meant to focus on one but not to ignore others.
Nebraska Cattlemen have a website dedicated to coordinating hay sourcing and transportation to affected areas (https://necattle.memberclicks.net/wildfire-resources). A database of access to pastures and pens in feedlots and grower yards is reported here: https://pasturematch.com/.
Also, consider a monetary donation to Nebraska Cattlemen Disaster Relief Fund (https://necattle.memberclicks.net/disaster-relief-fund). This Fund is set up to support individual cattle producers through an application process where, based on a statement of need, funds are allocated to feed and care for cattle. Please look for details on Nebraska Cattlemen’s website (https://necattle.memberclicks.net/) for details on how to apply for relief funds.
Other funding opportunities may be available from Government agencies soon. Yet, as we reflect on this disaster, we are thankful for the swiftness and skill of our firefighters and first responders as we humbly pray for life-giving precipitation.
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Rural Health
Hannah Guenther, Extension Educator
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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Week of February 16, 2026
The Great American Melting Pot
Did you watch the Super Bowl? We sure did. Charlotte is an avid Seahawks fan, so our house was tuned in (me especially for commercials and snacks). As the confetti settled, I couldn’t help but notice some of the conversation afterward, including criticism that the halftime show “wasn’t American enough.” I promise this isn’t a politically charged article, and I’m not here to point fingers or take sides. But it did get me thinking about what we mean when we say American especially when it comes to food.
So many of the foods we proudly label as “American” were brought here by immigrants, adapted over time, and eventually woven into our everyday lives. My own family history reflects that. My family comes from Swedish immigrants, which has shaped our gatherings with foods like potato sausage, rice pudding, and rye bread. Adam’s family has German roots, and I still remember trying dumplings simmered in sauerkraut for the first time at Grandma Irene’s table.
So today, I wanted to shed a little light on the origins of some of our country’s favorite foods, in hopes that we can better appreciate the many hands and cultures that shaped our food system.
Hamburgers & Fries - When I think of classic American meals, a hamburger and fries is usually the first thing that comes to mind. But the hamburger has German roots. The “Hamburg steak” (a seasoned ground beef patty) was popular in the 19th century and brought to the United States by German immigrants. Over time, it was adapted into the sandwich we know and love today.
And French fries? They aren’t French at all. (There’s your fun fact for the day.) Fried potatoes are believed to have originated in Belgium, where fried foods were a staple. European immigrants brought this tradition to the U.S., and fries eventually have become the perfect companion to burgers across diners and drive-ins.
Apple Pie - Apple pie is often called “as American as apple pie,” but the apples we use today like Granny Smith aren’t native to North America. They were brought by European settlers, along with pie-making traditions. Early colonists embraced pie because it was a practical way to preserve fruit, and it quickly became a staple in American kitchens.
Hot Dog - What feels more American than eating a hot dog at a baseball game? Once again, we can thank German immigrants. Their sausage-making traditions were introduced to the U.S. and quickly adopted because they were affordable and easy to preserve.
Corn - If there is one food that truly is American, it’s corn. Corn was cultivated, prepared, and stewarded by American Indian tribes long before Europeans made contact. It formed the foundation of Indigenous food systems across North America. Cornbread, grits, tortillas, and many other staples all trace their roots back to this land. It’s hard to imagine what the world’s food system would look like today without corn!
Our food, our country, and our culture have always been shaped by many backgrounds coming together. That’s what makes the American food system so great! Each culture brought something: ingredients, techniques, traditions and over time, those contributions have blended into something we can proudly call American.
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Weekly News
- Extension Board to Meet
- Haskell Ag Lab Hosts Nitrate & Beyond for Safe Drinking Water Program
- Evaluating Alfalfa Stands: Stand Counts
- Fertilizing Cool-Season Grass
- Spring Flash Grazing
- May/June Dates Set for Annual Tractor/Equipment Safety Training for Young & Beginning Farmers
- 4-H Volunteers Receive State-Level Awards