Weekly News and Columns

Week of October 5, 2026

 

Cuming County Courthouse Lights Up Green for National 4-H Week

The Cuming County Courthouse will be lit up in green this week in celebration of National 4-H Week, October 5–11! The green lights are a visible reminder of the impact 4-H has on youth, families, and communities across Cuming County and beyond.

National 4-H Week celebrates the millions of young people who participate in 4-H and the volunteers and supporters who help them grow into confident, capable leaders. 

Nebraska and Cuming County 4-H is committed to preparing youth to be Beyond Ready for life and career.

During National 4-H Week, we’d also like to recognize our 4-H members & leader’s on their years of membership!

Clover Kid Graduates:

  • Jace Banks 
  • Nora Beutler 
  • Thomas Bloedorn 
  • Rosie Brunsing 
  • Aiden Ehrisman 
  • Harley Ernesti 
  • Everly Ernesti 
  • Atley Haymart 
  • Layton Hulse 
  • Aleea Janata 
  • Layken Knobbe 
  • Isabella Padilla 
  • Hannah Praest 
  • Waylon Rabe 
  • Tessa Ridder 
  • Evaline Robinson 
  • Kip Ruskamp 
  • Boyd Schantz 
  • Elee Schultz 
  • Payton Schweers 
  • Cash Stanley 
  • Brynn Strehle 
  • Remy Tejkl 
  • Ryker Wieneke 
     

Five-Year Members:

  • Kendall Bayer
  • Dorothea Brodd
  • Sutton Ernesti
  • Kenna Gentrup
  • Easton Gull
  • Cole Gutzmann
  • Harper Haymart
  • Barrett Jacobsen
  • Brynn King
  • Kansas Knobbe
  • Remey Knobbe
  • Ren Lambrecht
  • Jayden Lewis
  • Logan Lewis
  • Nora Lewis
  • Rayna Lofgren
  • Morgan Meiergerd
  • Jaxon Pierce
  • Jerzey Pierce
  • Jozie Pierce
  • Chesney Prinz
  • Charles Reeson
  • Marissa Reimers
  • Audra Reppert
  • Layne Reppert
  • Mitchell Ridder
  • Jase Ritter
  • Aliesia Rolf
  • Kinsley Ross
  • Paisley Sage
  • Bentley Schweers
  • Shae Schweers
  • Quinn Skoda
  • Clayton Strehle
  • Will Strehle
  • Troy Tejkl
  • Weston Thiele
  • Elijah Woodbury
  • Emory Woodbury

Ten-Year Members

  • Grady Arduser 
  • Barrett Beutler 
  • Laura Borgelt 
  • Lindsey Borgelt 
  • Colten Brandt 
  • Campbell Consbruck 
  • Harper Dinslage 
  • Amirah Doescher 
  • Emma Engelmeyer 
  • Alyssa Gerken 
  • Jocelyn Gerken 
  • Logan Hansen 
  • Ethan Harstick 
  • Nolan Hasenkamp 
  • Hailey Kreikemeier 
  • Bella Lewison 
  • Taylyn Maas 
  • Addison Marksmeier 
  • Charley Meier 
  • Tripp Meier 
  • Alli Ritter 
  • Eli Ritter 
  • Ashley Ruskamp 
  • Cade Stratman 
  • Levi Strehle 
  • Henry Wooldrik

 

4-H Leader Recognition:

Cuming County 4-H proudly recognizes our dedicated 4-H leaders for their years of service and commitment to Nebraska youth. Their time, talents, encouragement, and support make a lasting difference in the lives of 4-H members and help strengthen our local 4-H program.

5 Years of Service 

  • Pam Dinslage 
  • Jennifer Hunke 
  • Tom Rief 
  • Kristie Ruskamp 
  • Todd Schroeder 

10 Years of Service 

  • Herb Hasenkamp 
  • Ryan Roeber 
  • Sherry Roeber 
  • Sarah Rolf 
  • Katie Strehle 

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SOURCE: Melissa Hagemeister, Extension Associate

RELEASE DATE:  October 5, 2026

 

It’s National 4-H Week!

National 4-H Week is a time to rally the 4-H community, celebrate the impact of 4-H, and shine a spotlight on the millions of young people, educators, volunteers, and alumni who help make 4-H possible. Across the country, 6 million 4-H’ers, 3,500 educators, 500,000 volunteers and 35 million alumni are part of a movement helping young people grow, lead, and thrive.

In Nebraska, we’re celebrating what 4-H makes possible every day — while amplifying our mission of preparing youth to be Beyond Ready for life and career.

This year, Nebraska 4-H is joining 4-H supporters across the country to turn up the celebration with two special days designed to rally our communities, show our 4-H pride, and celebrate the people who make the 4-H experience so impactful:

  • Day 1: Go Green — Monday, October 5, 2026
    • The Bob Kerrey Pedestrian Bridge between Omaha and Council Bluffs will be illuminated green in celebration of ‘Go Green’ Day on October 5!

On Monday of National 4-H Week, Go GREEN and show your 4-H State spirit! A simple, cohesive way for youth, professionals, volunteers, alumni, and supporters across the country to celebrate their 4-H programs being Beyond Ready. And share your ‘Go Green’ moment on social and tag National 4-H, Nebraska 4-H, and use #4HBeyondReady #National4HWeek.

Special Nebraska Notes: 

  • Day 2: 4-H + Casey’s Day – Tuesday, October 6, 2026
    • September 30 – October 11th: Round up your in-store purchase to donate to 4-H
    • September 30 – October 31: Add a donation in any order made online or in the Casey’s app
  • Day 3 LOCALLY: Cuming County 4-H Fundraiser with West Point Dairy Queen – Wednesday, October 7, 2026
    • Stop by West Point Dairy Queen from 4:00 – 9:00 p.m. and 15% of proceeds will be donated back to Cuming County 4-H!
  • Day 4: Thankful Thursday — Thursday, October 8, 2026

On Thursday of National 4-H Week, help us shine a light on all the mentors, educators, and volunteers who are making positive impact on young people’s lives in 4-H. Share who you’re thankful for and celebrate how they are making a difference on Thursday, October 8! Share your ’Thankful’ story on social, tag others in your 4-H community, tag National 4-H, and use #4HBeyondReady #National4HWeek.

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SOURCE: Melissa Hagemeister, Extension Associate 

RELEASE DATE: October 5, 2026

 

UNL Podcasts & Where to Find Them

For years, University of Nebraska–Lincoln faculty, researchers and extension educators have used podcasts to share information and expertise on topics ranging from beef production and crop management to agricultural markets, water, wildlife, entrepreneurship, and natural resources. 

Now, those podcasts can be found in one place. 

A new agriculture and natural resources podcast collection brings podcasts from across the university’s Institute of Agriculture and Natural Resources together on one website, making it easier for listeners to find programs they already follow and discover others they may not know about. 

Many of the podcasts featured in the collection have built audiences over years, providing timely, research-based information to Nebraska producers, agricultural professionals, and communities. Until now, however, those programs have largely been housed within individual departments, extension programs, centers, and other units across the university. 

The new online collection provides a single starting point for exploring that content. 

The collection includes: 

  • “Backyard Farmer,” offering gardening and turf information throughout the growing season; 
  • “BeefWatch Podcast,” providing research-based information to help beef cattle producers improve the sustainability and profitability of their operations; 
  • “The Buddy Seat,” featuring conversations with farmers, industry specialists, and academic experts on current agricultural topics to help producers make informed decisions for their operations; 
  • “CropWatch Podcast,” providing research-based information on crop production, pest management, and related agricultural topics for farmers and agribusinesses; 
  • “Daugherty Water for Food Podcast,” exploring issues and ideas related to food and water security; 
  • “Engler Journey,” featuring conversations about entrepreneurship and the people pursuing it; 
  • “Extension Almanac,” featuring interviews with Nebraska Extension specialists and educators on topics ranging from livestock and crop production to nutrition, lawns and gardens;  
  • “Nebraska FARMcast,” providing agricultural information and analysis from the university’s Center for Agricultural Profitability; and 
  • “WildAg Podcast,” connecting landowners and conservation professionals through conversations about agriculture, conservation, and wildlife.

The website does not replace the existing websites or listening platforms for individual podcasts. Programs will continue to be available through the channels their audiences already use. Instead, it gives listeners one place to explore the breadth of podcast content available across Nebraska agriculture and natural resources and connect directly with individual programs. 

The collection will continue to grow as new podcasts are developed, and additional existing programs are identified. 

Explore the university’s agriculture and natural resources podcasts @ https”//extension.unl.edu/podcasts/.

 

Timing Last Alfalfa Harvest with GDD

Allowing for alfalfa to winterize before dormancy is a key factor preventing winter kill across a stand. Traditionally, my recommendation has been to time the last cutting for roughly 6 weeks before the first frost.

Growing degree days can give us another way to look at that decision, but there has been an important update to numbers I’ve shared in the past.

Previous recommendations used 500 and 200 growing degree days with a base temperature of 41 degrees. A review of the original research found those numbers came from Celsius-based growing degree days and weren't properly converted to Fahrenheit. Using base 41 Fahrenheit, the correct thresholds are about 900 and 360 GDD.

With more than 900 GDD remaining before a killing freeze, alfalfa should have enough time to regrow and replenish root reserves. With fewer than 360 GDD remaining, there generally isn't enough time for significant regrowth to draw those reserves down. That leaves 360 to 900 GDD as the higher-risk window for harvest.

For eastern Nebraska, the University of Wisconsin’s Alfalfa Cutting Tool can help. Select the Upper Midwest map, your location, and then the Season Planning tab. Currently, coverage only extends into roughly the eastern quarter of Nebraska.

For areas farther west, the High Plains Regional Climate Center’s CLIMOD tool can be used to look at historical base-41 GDD and killing-freeze dates for nearby locations.

Finally, stand condition and stress over the growing season should also factor into any late-cutting decision.

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SOURCE: Ben Beckman, Extension Educator Livestock Systems

RELEASE DATE: October 5,2026

 

Hunting Rights and Land Leases

Amid ongoing market volatility, some producers may be exploring additional income opportunities, including leasing hunting access. This often raises an important question: Who holds the hunting rights when land is leased?

For written cropland or pasture leases, hunting rights can be specifically addressed in the lease agreement. If the lease does not reserve those rights to the landowner, they generally belong to the tenant for the duration of the lease.

The same is typically true for verbal cropland leases. Unless the parties agree otherwise, hunting rights usually default to the tenant because the tenant has the right to possess and use the property during the lease term, including the right to exclude others, even the landowner.

Verbal grazing and pasture leases are somewhat different. Because many of these leases end before hunting season begins, hunting rights often return to the landowner once the lease expires. However, if a verbal grazing lease remains active during hunting season, hunting rights generally belong to the tenant for the duration of the lease unless the parties have agreed otherwise. Landowners do not automatically retain hunting rights simply because they own the property.

Written leases are the best option to avoid misunderstandings, landowners and tenants should clearly address hunting rights when negotiating lease terms and review applicable Nebraska law regarding verbal cropland and pasture leases.

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SOURCE: Shannon Sand, Extension Educator Agricultural Economics

RELEASE DATE: October 5, 2026

 

Controlling Winter Annual Bromes 

Cheatgrass, sometimes called downy brome, or wild oats, is an annual weedy grass that can be a problem in pastures, particularly in central and western Nebraska.

Cheatgrass often invades thin or overgrazed pastures in fall and early spring. Livestock dislike grazing it after it becomes mature and over time it can take over and create large patches in a pasture.

Research by the University of Nebraska evaluated herbicides for controlling cheatgrass. Products containing rimsulfuron and imazapic can provide good control of cheatgrass from a single application, but control can vary widely from year to year depending on when the application is made, plant maturity, and weather patterns. A one-time management operation, utilizing grazing, mowing, or a non-residual herbicide, usually does not have a lasting impact on the cheatgrass in the seedbank. To reduce the seedbank, control needs to be close to 100% and repeated over several years.

Rejuvra™ is a new rangeland herbicide product from Bayer that works differently from existing cheatgrass herbicides. Rejuvra™ has limited activity on emerged plants and only controls seedlings as they germinate, so it is best to apply Rejuvra™ in early fall before seed germination. This herbicide can provide control up to two years post application.

For warm-season grass pastures, you can use glyphosate herbicides after top growth of these grasses has gone dormant due to a hard freeze or two. This can kill emerged annual brome seedlings or other cool-season species without harming the desirable grasses. With any herbicide, always read and follow label directions.

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SOURCE: Samantha Daniel

RELEASE DATE: October 5, 2026

 

Fall Grazing Balance

After several dry falls in a row, this year may be shaping up a little differently. With recent rains and cooler weather, cool-season pastures like brome, bluegrass, and fescue could put on some extra growth. That’s good news — but it also raises the question: do we graze it now or save it for later?

Grazing now can ease feed pressure and provide high-quality forage before crop residues open up. Stockpiling, on the other hand, sets up feed for late fall or winter and cuts down on hay use.

But remember — fall is when grasses rebuild root reserves and set buds for next spring. After repeated drought stress, some pastures could use extra rest. If you’ve been battling weeds, that’s a red flag that recovery time is needed.

If you do graze, rotate quickly and leave at least four inches of stubble on cool-season grasses. Overgrazing now can slow green-up next spring, while stockpiling uses forage later when plants are already dormant.

Fertility also plays a role. While the window for nitrogen is nearly closed, a small application with moisture can still boost growth. Phosphorus and potassium don’t add fall yield, but they support root health, persistence, and winter survival.

This fall may offer a rare opportunity for extra grazing. Managing it wisely can fill feed gaps today without sacrificing productivity next year.

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SOURCE: Ben Beckman, Extension Educator Livestock Systems

RELEASE DATE: October 5, 2026

 

Grazing for Interseeding

Pastures and hay meadows provide higher quality feed, are more productive, and require fewer inputs when they have good forage legumes growing in them.

Outside of moisture, nitrogen is often the limiting nutrient in pasture production. While commercial fertilizer may be a quick and easy option, it’s costly. Instead, let’s grow our own nitrogen using legumes.

Do you have a pasture area or hay meadow that is relatively free of weeds and makes up no more than about 15 percent of your total pasture acres? If so, here is what I want you to do. From now until that grass will grow no more this year, graze that grass hard. Grub it down, then graze it some more.

Now why would I recommend overgrazing? Surely, it will hurt the grass. Well, that's exactly what we want. Next spring, you will interseed legumes like red clover, white clover, and alfalfa into that grass to make it more nutritious and productive. We may even consider a winter frost seeding if conditions are right.

The biggest challenge to establishing legumes into a grass sod is competition by that existing grass on new, slow growing legume seedlings. Anything you do to reduce competition, and slow down grass growth will help. Overgrazing this fall prior to next spring’s seeding will weaken the grass and slow its spring growth, thus giving new legume seedlings a better chance to get started. Areas that experienced drought this summer may have seen unplanned overgrazing this summer, interseeding may be a way to make some lemonade out of that particular lemon. Of course, all this depends on moisture next spring to work. 

While you’re at it, also collect some soil samples. Then analyze them and apply any needed fertilizer. Legumes especially need good phosphorus and the proper soil pH.

So, add some legumes to your pasture next spring. Graze your grass this fall until virtually nothing is left. Then, keep grazing a couple of weeks more just to make sure. Legumes you add next spring will establish better because of it.

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SOURCE: Ben Beckman

RELEASE DATE: October 5, 2026

 

Natalie Jones | IANR Communications

Nebraska Extension series to help cattle producers evaluate feed options amid drought, higher hay prices

With drought conditions affecting forage availability and higher hay prices increasing winter feeding costs, Nebraska Extension will offer its Fundamentals of Feeding the Cow webinar series this fall to help cattle producers evaluate feed options and make informed nutrition decisions.

The four-session online series will be held Nov. 9, 12, 16 and 19 from 7:30 to 8:45 p.m. CT.

Fundamentals of Feeding the Cow is designed to help producers better understand the nutritional needs of beef cows and how those needs change throughout the production cycle. Participants will learn how to evaluate available feed resources, compare alternatives, and develop feeding strategies that meet cow requirements while managing costs.

The series comes as drought conditions and higher hay prices are prompting some producers to take a closer look at available forage supplies and consider alternative feeds. Knowing a cow’s nutrient requirements — and how to accurately compare feeds based on nutritional value and cost — can help producers determine which options make the most sense for their operations.

The series will cover four key areas:

  • Understanding how a cow’s nutrient requirements change throughout the production cycle. 
  • Reading and interpreting feed test analyses and feed tags. 
  • Comparing feed options and determining the best buy; and 
  • Developing cost-effective, year-round feeding plans. 

Nebraska Extension educators Erin Laborie, Troy Walz and Brock Ortner will lead the series. Sessions are designed to provide practical information producers can apply to their own operations, with opportunities for participants to ask questions throughout the course.

More than 185 producers have participated in previous offerings of Fundamentals of Feeding the Cow.

Registration is $65 and includes a notebook of Nebraska Extension resources. Participation is limited to 40 people, and registration is due Oct. 26.

Register at go.unl.edu/feedingthecow.

For more information, contact Erin Laborie at 308-268-3105 or erin.laborie@unl.edu.

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Common Sense Farming and Ranching

Alfredo DiCostanzo, Beef Systems Extension Educator

University of Nebraska

 

Week of October 5, 2026

An update on high-oleic soybeans for cattle

Alfredo DiCostanzo* and Michael Knobbe† 

*University of Nebraska

†Grain States Soya

University of Nebraska Extension held a meeting on agronomic considerations for growing high-oleic(HO)soybeans along with discussions on their use as cattle feed. High-oleic soybeans were developed independently by University of Missouri and USDA ARS (SOYLEIC®) or by DuPont/Corteva (Plenish®) by different approaches. 

The result in either approach is a soybean with similar fat and other nutritional characteristics, which contains a greater concentration of oleic acid. Oleic acid is a fatty acid (a component of fats and oils) believed to have positive health benefits in humans. As a reference, an oil commonly used in Mediterranean cuisine, olive oil, naturally contains high concentrations of oleic acid. Therefore, most of the oil extracted from HO soybeans is destined for human consumption. 

Alternatively, because of increasing demand for spent fats and oils or tallow for biodiesel or renewable fuel production led to price increases for these feed sources, there is increasing interest in growing HO soybeans for animal feed use. Currently, because of contractual growing arrangements, the main uses for HO soybeans are for human consumption or animal feed.

In dairy nutrition, the use of roasted or extruded whole HO soybeans, as replacements for corn and soybean meal, led to increases in milk fat content and milk yield. It is believed that the oleic acid in HO soybeans is less antagonistic to ruminal digestive processes than fatty acids from conventional soybeans. 

Some dairies are opting to install on-farm bean roasters. Alternatively, dairies may purchase roasted HO soybeans from a soybean crush plant such as Grain States Soya. 

Extrusion is a process by which the beans are forced through a drum, a process that generates high temperature for a short period of time. The resulting bean contains the same nutritive value as raw soybeans, but this process destroys compounds in the raw bean that affect digestion. Additionally, roasted or extruded soybean protein is partially protected from microbial activity in the rumen rendering “bypass” or undegradable protein which delivers amino acid profiles resembling those of the original raw soybean to the small intestine for digestion.

Research on HO soybeans in beef cattle is currently underway. The expectation is that the ruminal environment in feedlot cattle will benefit from the oleic acid content of HO soybeans. This would have the potential to improve fiber utilization and efficiency. Also, in some cases where greater protein quality (balanced supply of amino acids) is required, such as in finishing cattle at the end of their feeding period, conventional soybean amino acids protected by roasting or extrusion led to improved performance. 

Key considerations when shifting production of conventional to HO soybeans such as desired plant populations, herbicide type and timing of application, and yield expectations do not change when growing HO soybeans available from DuPont/Corteva (Plenish®). However, there is a specific agreement with Pioneer to grow and market HO soybeans through a local processor (Grain States Soya for example) unless the beans are fed raw or processed on the farm they were produced. 

For additional information on growing and/or feeding Plenish® HO soybeans contact your local Pioneer representative. For information on growing and/or feeding SOYLEIC® HO soybeans, please visit (https://soyleic.com/grow/). Contact Michael at Grain States Soya to learn more about their HO grower program and the HO products they offer.        

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Week of September 21, 2026

Should I background spring calves in 2026?

In recent weeks, feeder cattle prices softened while corn grain prices are trending higher. There is an expectation that corn grain prices will remain at up to $1.00 higher per bushel than in 2025-2026. So, should a cow-calf operator background their spring-born calves?

At the time this column was written, Corn Grain Futures are at over $5.00/bu, while Spring 2027 Corn Grain Futures trade at over $5.50/bu.  Feeder Cattle Futures are at $319/cwt for November while January 2027 Feeder Cattle Futures are at $310/cwt.  If we were selling a 750-lb steer in November, we would expect to receive $2,392; a 750-lb steer selling in January would be expected to bring $2,325. In short, the market for 750-lb feeder calves is currently trending laterally. 

If you are a cow-calf operator or someone purchasing lightweight cattle to background and sell after the first of the year, the price per hundredweight will likely be higher. An online tool I often use to determine the value of cattle gain is available for free at Beef Basis (https://beefbasis.com/). 

The value of gain tool on this website permits price predictions for calves between two dates for a given weight and market.  This website tracks the Feeder Cattle and Corn Grain Futures markets using basis to adjust to local sale barn conditions. 

Value of the gain resulting from using this tool does not ensure a profit margin but is helpful in making decisions.  Using this tool to predict the price of a 500-lb steer to wean and sell at Bassett the first week of November projects a $434/cwt price or a gross return of $2,170 per head.  Assuming this scenario represents a cow-calf operation that weaned 500-lb steers, then each steer is projected to bring $2,170.  Alternatively, holding this steer on a backgrounding diet gaining 2.36 lb daily (165 lb) to sell the second week of January results in a projected price of $369/cwt or $2,454 per head.  The differential in gross return is the value of the gain between the two market dates and weights.  This value is $283 per head.

Back home, what this means is that this producer can only spend $283 per head to put on 165 lb of gain.  In other words, the cost of gain can only be as high as $170/cwt if they are to break even. 

Under these cattle and feed prices, the cost of a backgrounding diet (dry matter basis) containing 50% corn grain ($5/bu), 32% hay ($200/ton), 15% dried distillers grains ($200/ton), and 3% of a supplement ($450/ton) would be $200/ton (as is).  If cattle consume 17 lb dry matter feed per day (about 19.50 lb fresh feed per day) to gain 2.40 lb (feed conversion of 7.1 lb feed dry matter per lb gain), then feed cost of gain would be $0.71 per lb (total feed cost of gain would be $117/head).  Other costs such as labor, fuel, oil, equipment, etc. should be expected to be about $0.75 daily or $52/head. 

Adding these costs to the value of the calf at weaning, $2,170, results in an investment of $2,339 per head (rounded).  This still leaves over $100 net return to the operation. 

Although these are projections based on anticipated prices and value change, and a positive outcome is projected, a producer considering this option should pencil in their own local feed price and projections of non-feed cost including veterinary and medicine and potential death loss.  However, these calculations indicate the potential to return a profit during current cattle markets.

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Week of September 7, 2026

Contrasting two beef-producing regions

I had the opportunity to guide a group of Argentinians on a tour of beef producers. I spent a bit of time with two of them whom I had the opportunity to interview. A few items we discussed, from which I discovered interesting contrasts that deserve attention.

Farming and ranching are cultural and born from a family business in the US while they are business only in Argentina. This was one of the main differences they pointed out between our two countries. In the US, farmers and ranchers participate as a family. In Argentina, a young person participates in farming and ranching only if mom or dad own a farm or ranch, which they frequent only sometimes during the month as they live in the city. In Argentina, access to services in rural areas including education, health care, communications, and other infrastructure prevents rural development and forces even families wishing to live on their ranch or farm to remain in the city. This has created a greater divide between agriculture and the consumer than what we see in the US. 

Another significant difference we discussed is how business safeguards in the US protect the buying-selling transaction. We had the opportunity to spend time at West Point Livestock. There, they learned that the seller receives payment immediately for cattle they sold. Business in Argentina, on the other hand, takes a bit longer. The same transaction would result in a longer term to cover the check, about 90 days. 

We are fortunate to live in this country where the appropriate protections exist so that businesses may thrive. Also, as I have said before, the connection between family and agriculture is key to the future of agriculture in the US. While safeguards keep business moving forward with as few glitches as possible keeps trust in the transactions and protects intentions for agriculture to grow forward.

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Rural Health

Hannah Guenther, Extension Educator

Week of September 28, 2026

Digestion 101 

Maybe it’s just me, but I love talking about digestion. No, it doesn’t spur the thought of the most beautiful of images and to be honest the vocabulary needed to discuss the topic is … unique. I mean one doesn’t usually throw around terms like bolus, sphincter, and chyme on a daily basis. Nonetheless digestion is a process our body is going through multiple times a day and many times the process is misconstrued. Haven’t we all heard something like sugar is like glass shards in the blood stream? I actually did hear someone say that. So today, I’m going to explain the biological process of digestion. It may not be the most glamourous of reads, but I will try to keep things appealing …

We eat with our eyes…

This is true and this is where digestion begins. When we see something appetizing the process of digestion is set in motion. Immediately our mouth starts watering which means it is releasing saliva into the mouth; saliva is the key component to the chemical digestion of food. Try it for yourself by putting a cracker into your mouth – do not chew it but let the saliva break it down. You may be surprised how quickly it goes to work. Your teeth are the key players of mechanical digestions. Teeth grind and chew food to increase the surface area for more chemical reactions to take place. Food should be chewed to the consistency of applesauce for maximum nutrient absorption. 

Down the Hatch

Once you swallow the food, it passes into the esophagus which in my opinion is the unsung hero of the digestive system. Our esophagus is a thin muscular tube that attaches our mouth to our stomach. Peristalses are the involuntary, wave like, muscle contractions that occur that push our food, called a bolus at this point, into our stomach. They are strong enough that we can even eat food while upside down! The base of the esophagus has an esophageal sphincter that closes keeping food from entering back into the stomach. 

The Stomach 

The stomach is a muscular pouch that can hold up to 6 cups of food but both chemical and mechanical digestion takes place. So, if you have ever felt your stomach moving and grooving after a meal, it probably is by moving, crushing, and churning your partially digested food. At this point our food is called chyme and is a thick liquid that will travel into the small intestine. Different foods take different amounts of time to digest in the stomach. Carbohydrates digest the fastest (why some sugar high happens) in 1-2 hours, protein is next at 3-5 hours, and finally fat can take up to 12 hours to digest!

The Small Intestine

From the stomach, the chyme enters the small intestine where digestive juices such as bile, pancreatic juice, and intestinal juice help break down nutrients. The surface area of the small intestine is as large as a tennis court. (There is your fun fact for the day!) This is the case because the inner walls are covered in billions of finger like projections called villi. The increase in the surface area of the small intestine so maximum nutrient absorption can take place. After absorption in the small intestine, dietary fiber and waste are left. 

Waste Management 

Our body’s waste management is regulated by the large Intestine, and it is very resourceful. In the large intestine, all the water is removed from the digestion process and what is left is flushed down the toilet. 

Pretty fascinating right? Now, I promise I won’t say pancreatic juices in any future articles. 

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Week of September 14, 2026

Healthy Harvest 

We have officially started harvest 2026. As many of you know, harvest season is a stressful time of year as famers work against the clock and Mother Nature to get crops out of the ground as quickly and efficiently as possible. One thing that can get put on the back burner during a stressful season is our health. Eating healthy during harvest is a challenge for many reasons including the lack of time to sit down for a meal, the issue of location and dining in a field, and stress leading us to crave high fat and high salt foods. With tension running high and stress management is pertinent and fueling your body properly is a great line of defense in terms of handling and managing stress. Today I am going to share with you some field-friendly fruits and vegetables, small swaps to meals you already enjoy, and finally some quick healthy recipes to include in your farmers cooler this harvest. 

Field Friendly Fruits & Vegetables

One of the biggest challenges I face during harvest is making sure that Adam is eating fruits and vegetables. Sugar snap peas, carrots, cherry tomatoes, sliced bell peppers, radishes, and cucumbers are all able to be eaten raw and with one hand, making them great options for the field. In terms of fruit, try to choose options that don’t have to be peeled and aren’t overly juicy. Apples, grapes, berries and pre peeled oranges are all great fruit options. Another option that Adam has approved of is fruit or vegetable juice. 100% fruit or vegetable juice, like V8, counts as a serving of fruit or vegetables and is a great option during harvest. Get creative and strive to include a fruit or vegetable with each meal. 

Small Swaps 

Sometimes making a healthy choice is simply making a small swap to meals you already enjoy. If you are cooking with ground beef, try to use lean ground beef like a 90/10 option. If you are eating a burger, sandwich or wrap, choose a whole wheat bread – this will give you added fiber and vitamins. These small swaps allow your farmer to enjoy a meal that they know and love while reaping the nutritional benefits of a healthy balanced meal. One of my favorite meals to deliver to the field is a BLT wrap – it’s a portable, nutritious take on one of Adam’s favorites. Start with a whole wheat tortilla and spread a thin layer of mayo before loading on lettuce and tomato. Add two slices of cooked bacon and roll up. Serve with a piece of fresh fruit and a small bag of chips for a healthy harvest meal. 

Egg Muffins

Without a doubt one of the hardest meals to get to my farmer is breakfast! He is out the door before I can get him a breakfast burrito or a piece of fruit. That said, I make sure that there is an easy grab and go breakfast waiting for him. Egg Muffins are loaded with protein and vegetables and are easy to eat, making it the perfect harvest breakfast. Start by cracking 6 eggs into a bowl and whisk together with 1 tsp salt, 1 tsp pepper, and ¼ cup low fat milk. Add ¼ cup cheese and 1 cup broccoli florets. Mix together and pour the egg mixture into a greased muffin tin about 2/3 full. Bake at 375° F for 18-20 minutes until eggs reach an internal temperature of 160° F. Eating on the run? Cut an egg muffin in half and roll up in a whole wheat tortilla for an easy, grab and go breakfast. 

I want to end this article with a little disclaimer. I am in no way the token harvest farm wife that sends Adam out to the field with nutritious dining options every day. There are days it’s a mad dash to get his hands on whatever he can eat while driving a tractor and then there are also days when healthy food doesn’t sound good and he really just wants a cheeseburger from town. This all just goes to say that harvest is not the best time to completely overhaul your diet, but it is a great time to get creative and make small swaps towards a healthier eating pattern. When you eat better, you feel better, and more readily prepared to handle stressful situations. 

If you would like more information about a healthy eating pattern and nutritious field meals for your farmer and family, go to go.unl.edu/foodfield to stay up to date with the Nebraska Extension’s Food in the Field Nutrition Program that seeks to better feed those who feed us in the field and everywhere in between.  Have a safe and healthy harvest!

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Week of August 31, 20206

What is Public Health?

I truly can’t remember if I’ve shared this in a previous newspaper article, but I recently graduated with a degree in Public Health. My educational path has been unique, to say the least. I started with a degree in Dietetics and later earned a master’s degree in education. But as my career in Extension grew and evolved, I began to realize there was a gap in my own education.

I have devoted much of my professional career to improving the health and well-being of rural Nebraskans. And the more I worked in this space, the more I realized that food and nutrition are only one piece of a much bigger puzzle.

Our health is influenced by what we eat, but it is also shaped by where we live, where we work, the air we breathe, the water we drink, the resources available in our communities, and even how far we must travel to see a doctor. In other words, our health is influenced by the places where we live, work, learn, and play.

That is public health.

When you say “public health” in our current climate, people may have a lot of different thoughts. For many, their mind immediately goes to vaccines or infectious disease. And while those are certainly pieces of public health, the field is so much bigger than that.

So today, I want to answer a seemingly simple question: What is public health?

Public health focuses on prevention. Public health is right under your nose, keeping you safe and preventing illness and injury every day. Did you buckle your seat belt today? That is a public health intervention designed to reduce traffic-related injuries. Have you noticed the lack of people smoking in restaurants? Smoke-free policies are a public health intervention that reduces secondhand smoke exposure. Have you enjoyed our walking trail in town? Creating spaces that encourage physical activity is public health, too.

Public health looks beyond individual choices. We love to tell people to “eat healthy” or “exercise more,” but what if the nearest grocery store is 30 miles away? What if there isn't a safe place to walk or access to a gym? One of the things that I love the most about Public Health is that it looks at the circumstances and environment that an individual is currently in and how that impacts their choices.

Public health is often invisible when it's working. This area of work is truly a silent hero because we reap the benefits every day without calling it out directly. Eating food from a restaurant that is meeting food-safety standards, safety requirements in the workplace - we benefit from public health systems constantly without necessarily calling them “public health.” 

Dietetics taught me a great deal about how our individual choices influence our health. Education taught me how to help people learn and make changes. Public health helped me understand the bigger picture: the communities, systems and environments surrounding those choices.

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