Week of October 13, 2025
Cuming County Extension Board Meeting
The Cuming County Extension Board will hold their regular meeting on Monday, October 27. The meeting will be held in the Courthouse Meeting Room beginning at 7:00 p.m. The full agenda for the meeting is available for review at the Cuming Couty Extension Office.
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SOURCE: Alfredo DiCostanzo, Extension Educator
RELEASE DATE: October 13, 2025
Cuming County Board of Supervisors Seeking Extension Board Nominations
The Cuming County Board of Supervisors is seeking nominations for individuals interested in serving a three-year term on the Cuming County Extension Board. The Board of Supervisors appoints Extension Board members. Extension Board district lines are defined according to the Cuming County Board of Supervisor districts.
Two positions on the Cuming County Extension Board are open for appointments. Nominees are needed for District II (Supervisor District served by Maynard Munderloh) and District IV (Supervisor District served by Mark Schweers). Marty Smith has served as District II representative to the Extension Board for two, 3-year terms and is ineligible to run again. The same is true for Kristie Borgelt, District IV.
A nominating committee is seeking nominations from interested individuals. A nomination committee will prepare a slate of potential candidates to be submitted to the Cuming County Board of Supervisors for consideration. If you are interested in being a candidate, please feel free to contact Cuming County Extension at 402/372-6006 on or before October 27.
According to Extension Educator Alfredo DiCostanzo, the operation of the Cuming County Extension Board should be given thoughtful consideration by all county residents. Extension programs focus on priority needs and issues facing people of Cuming County.
Potential candidates are encouraged to contact the Extension Office or the Cuming County Clerk, Addisen Johnson, if you have questions on which supervisor district you reside in.
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SOURCE: Alfredo DiCostanzo, Extension Educator
RELEASE DATE: September 29, 2025
It’s that time of year again when 4-H’ers are encouraged to record achievements and learning experiences from the past 4-H year so their achievements can be recognized.
All details can be found by clicking here: Achievement Application Details.
- Here, you will find a detailed sheet on how to complete the Achievement Application, the Form 0-11, and specific details. Please read them carefully!
- Applications are due November 14th. Please see our website for detailed instructions on what to complete.
The Cuming County 4-H Council has three levels of awards instead of just one. Please mark the subject matter areas in which you want to be considered for awards on 0-11 Awards Form.
Awards will be given in the age categories of 8-11, 12-14, and 15-18 as of January 1 of the current year. You can only receive the award once in each age division.
Senior applicants ages 15-18 are encouraged to apply and submit their applications for state! (Judging is held in January). These applicants have a good chance of being selected for a trip to National 4-H Congress as well as scholarships!
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SOURCE: Melissa Hagemeister, Extension Associate
RELEASE DATE: September 8, 2025
Seeking Extension Master Gardeners
Love gardening? Want to grow your skills and give back to your community? Consider being an Extension Master Gardener Volunteer.
Volunteers help with food donation gardens, native landscapes, clientele interactions and more.
Get ready for the 2026 Extension Master Gardener training program with an informational meeting on Monday, November 10, at 6:30 p.m. at the Dodge County Extension Office in Fremont (Zoom available).
Questions? Contact ian peterson at ipeterson4@unl.edu or 402-727-2775.
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SOURCE: Ian Peterson, Extension Educator
RELEASE DATE: October 20, 2025
Every fall, there can be some situations where there can be the potential to graze alfalfa. In some cases, the alfalfa may not have been big enough to warrant haying or maybe you have an alfalfa field that is adjacent to some cornstalks. A side benefit is that grazing alfalfa in late fall or winter can reduce alfalfa weevil infestations by removing stems and plant parts that serve as a wintering site or a spring laying site for weevil eggs.
Even through late October and into November, alfalfa is still quite green, despite several nights with low temperatures in the twenties. There may be some wilting and yellowing, especially on the top, but most leaves still are attached to the plant stems.
The real question often being asked is “Can I be sure my cows won’t bloat if they graze my alfalfa?.” To be quite honest, you can never be 100 percent certain that alfalfa won’t cause bloat. Bloat occurs in ruminant livestock when gas produced during fermentation becomes trapped inside the rumen.
Bloat risk is much lower a week after a hard freeze that causes wilting. But always use good management methods to reduce the risk further. Have cows full before turning out to alfalfa. Wait until mid-day, after frost or dew is gone, before turning out. Provide other dry, palatable feeds or even bloat retardants. And keep a close eye on them for the first couple days.
Alfalfa can be grazed safely. Just be careful and realistic.
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SOURCE: Jerry Volesky, Extension Educator
RELEASE DATE: October 20, 2025
Frosted Sorghum and Prussic Acid
As fall progresses, temperatures continue to drop, and chances of a freeze grow. When frost hits the Great Plains and Midwest, do you know the impact on forages and how livestock can be kept safe?
Short-term freezing temperatures may cause sorghum species such as sorghum-sudangrass or any grain (milo) or forage sorghum to become lethal to livestock. Prussic acid forms when plant cell membranes are broken due to freezing and allows the chemicals in the cells to mix. This forms a cyanide compound that can be deadly to livestock if consumed. Sudangrasses have the lowest risk while forage and grain sorghum have the highest. The millet species do not have prussic acid issues.
The good news is that after five days, the toxic chemicals dissipate into the air. Every time there is a freeze (without temperatures low enough to completely kill the plants), that five-day clock resets, just like the 30-minute lightening delay at football games. The new growth on sorghums that have had frost damage are very dangerous as they have the highest concentrations of prussic acid.
If there is a chance of freezing temperatures, remove livestock from the pasture and wait five days before grazing once again. The hours immediately after a frost have the highest level of toxic compounds. If there is regrowth in the days after a freeze, wait to begin grazing until those shoots are 15-18 inches tall or five days after the plant has been completely killed by the frost. If sorghum family plants have had extra nitrogen applied or are growing in high nitrogen soils, the risk of prussic acid is even higher.
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SOURCE: Ben Beckman, Extension Educator
RELEASE DATE: October 20, 2025
Common Sense Farming and Ranching
Alfredo DiCostanzo, Beef Systems Extension Educator
University of Nebraska
Week of October 20, 2025
Doing our best for cattle
While I managed the University of Minnesota feedlot, some ten plus years ago, I experienced an embarrassing situation worth sharing here today. A veterinarian from a well-known pharmaceutical company and a sale representative from the same company were visiting on a bright, sunny, and very cold winter day. We stepped outside to look at groups of pens where lightweight cattle were housed.
Cattle had been in the feedlot for over two weeks, and we had just come through an extremely cold and snowy event. As we stepped closer to the bunk, the sales representative spotted and pointed to two dead cattle. The bodies were lying right behind the bunk, frozen, semi-covered in snow and the peculiar combination of snow and cattle manure. Obviously, their pen mates had climbed over their bodies to reach feed in the bunk for more than one day.
I was extremely embarrassed. For several reasons, because this happened in front of a veterinarian and a representative of the industry I strive to serve, these dead cattle gave the indication that we were either falling behind or not aware of a disease occurring then. Worse yet, finding these cattle in the pen not far from where cattle eat and the tractor pulling the mixer goes by at least once daily were indicative of our lack of attention to detail or disregard for dead cattle.
For over 99% of cattle producers, none of those indications, drawn from the discovery of the bodies by someone not from the university, represent our attitude towards an animal that succumbed to disease or some other fatal event. Yet, when we fail to act to remove dead cattle from areas where they feed or graze or where they access watering or loafing areas, the impression we all give is that we have little regard for the loss of animal life.
In the situation I described in Minnesota, I, and the students working at the feedlot, failed to see the dead animals in the pen. We, who failed to see them, could simply ascribe this to a failure to be observant. We would have eventually found them, but when? Because visitors found them before we did, the impressions this situation generated created greater embarrassment and a feeling of guilt.
Fast forward to 2022, while driving a UTV with my son, it was my turn to spot a similar situation at a feedlot. This time, I was the one who spotted dead critters in the middle of a pen where muddy conditions were now turning to dry mud. Because I was with my son and did not see anyone around the yard, I did not drive in to notify anyone of this.
Recently, again, a similar situation occurred where removing the dead animal took greater effort than should be necessary. Describing the location or conditions of the situation are unnecessary.
Instead, it may be a good time to reflect on our response to the death of animals that serve us.
If it were a pet animal, we all know how we would react. Yet, I would argue that animals that serve us by producing offspring or their offspring, which provide us with beef and byproducts, should deserve as much, if not more, respect when they fail to complete their production cycle on our farms and ranches.
On the one hand, Nebraska Revised Statue 54-2946 (https://nebraskalegislature.gov/laws/statutes.php?statute=54-2946) states that It is the duty of the owner or custodian of any dead animal to properly dispose of the animal within thirty-six hours after receiving knowledge of the animal's death unless a different timeframe is established in a herd or flock management plan or otherwise allowed by the State Veterinarian. Yet, I would propose that most of us gladly accept that duty. However, not all of us have thought of or developed a plan to deal with animal mortality on our farms or ranches.
At the farm, ranch or feedlot, a plan to deal with cattle mortality should be developed and made available to all individuals who manage cattle. The plan should include contact information about rendering services or alternative plans for dealing with cattle mortalities.
After all, the animals under our care are giving us the best they can; taking care of them at the end of their lives is doing our best for them.
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Week of October 6, 2025
US Beef production—balancing supply and demand
Anyone involved in the cattle business understands what it takes to supply the US consumer and the export market with wholesome, high-quality beef. Currently, low cattle inventory, and other unforeseen circumstances, led the industry to adjust rapidly. Statistics kept by USDA tell a story of cattle supply and source that reveal a careful balance to compensate for low cattle inventory.
Before proceeding to describe what cattle harvest looks like in the US in 2025, it is important to recognize the influence of the US-Mexico border closure resulting from preventing screwworm from entering the US. The fly was first discovered in Mexico nearly a year ago in a state bordering with Central America.
The US imports live cattle from Mexico for feeding in American feedlots, mostly in southern states. In 2023 and 2024 each, 1.2 million cattle crossed the border from Mexico into the US for cattle feeding. So far, by July 2025, only 214,394 feeder cattle crossed the border from Mexico.
A few feeder cattle are also imported from Canada. The number of Canadian feeder cattle imported between January and July increased from 2023 (94,513 head) or 2024 (97,164 head) to 100,723 head in 2025. Canadian feeder cattle hardly contribute to cattle feeding in the US, but we import from 500,000 to 600,000 head yearly from Canada for direct slaughter.
Overall, the proportion of feeder and fed cattle sourced from Mexico and Canada between January and July dropped to 3.8% from 7.2% in 2024 or 5.6% in 2023 for the same period.
Therefore, cattle harvest in the US, including Canadian or Mexican sourced, is at a pace slower than 2024. Compared to the period between January and July of 2023 or 2024, nearly 1 million fewer cattle were harvested this year. Yet, production of beef from cattle harvested in the US is only 0.4 billion pounds below that of 2023 or 2024 for the same period. Heavier carcass weights and larger beef imports are making up for the deficit in cattle supply.
Lean trimmings comprise most beef imports. Trimmings are used to mix with fat trimmings from cattle harvested in the US to make ground beef. Most of the beef consumed in the US is in the form of ground beef. Also, as non-fed cattle inventories dropped, the proportion of fed cattle in the slaughter mix increased from 82.5% in 2023 to 85.6% currently. This increases the fat trimming supply.
Incidentally, at 36.4%, the proportion of heifers in the slaughter mix for July of 2025 is the lowest since January of 2023. Hopefully, this indicates that the industry is beginning to slow down heifer slaughter.
Where do these figures lead? Internally, the US will produce fewer pounds of beef in 2025 than in 2024 or 2023. Assuming an increase in carcass weight of 28 lb and a reduction in fed cattle supply of 7.3%, both figures representing carcass weigh increase or fed cattle supply decrease between January and July of 2024 and the same period of 2025, the US will produce 25.9 billion pounds of beef or 2.7% less beef in 2025 than in 2024.
Given these projections, what will beef production look like in 2026? Likely lower, particularly if heifer retention is a reality and the situation at the border does not change. Yet, for all the challenges so far, the industry has adapted rapidly. Economic signals of supply and demand continue to be the main drivers of beef production. We could not ask for anything better!
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Week of September 22, 2025
Cow energy requirement drivers: mature cow weight and milk production
In the last column, I referenced a study where beef cows in a nutritionally dense environment produced large amounts of milk even as weaning time approached. I also emphasized that genetic driver for milk production results in cows that have greater metabolic activity, which results in greater maintenance requirements. Lastly, I suggested that industry experts, including various cow-calf researchers, are barking up the wrong tree: focusing on moderating mature cow weight while missing energetic costs associated with milk production.
Before addressing how milk production drives energy costs, it is important to revisit calf performance response to milk production of the dam. One might expect that “sufficient” milk production is needed to ensure calf performance. The challenge is defining what is sufficient.
Based on research that summarized results of 14 studies, investigators reported that heavier calves were weaned from heavier milking cows. One would expect that; but the association was not extremely strong. In the same report, investigators repeated the analysis permitting only studies where cows milked fewer than 23 lb daily. The results? There was a weak and not statistically significant association between milk production and weaning weight.
In other words, in a world of heavy milking cows provided with nutrition to deliver more than 23 lb of milk daily, calves respond with heavier weaning weights, such as the study referenced in the last column. On the other hand, when the expectation is that cows will milk fewer than 23 lb of milk daily, as might be expected of many beef cows, weaning weight is not dependent on milk production.
In support of these results, observations from various studies suggest that milk production through the first 60 days of life of the calf, concurrent with the peak of milk production by the cow, is associated with growth of the calf. This association is rapidly reduced as the calf approaches weaning.
Given these observations, cow-calf producers must ask themselves whether they have bred too much milk into their herds. Because milk production is difficult to measure or observe its results on weaning weight, the most effective strategy is to select bulls that are at breed average or less for milk production. Alternatively, one might consider selecting against cows that drop weight faster than other cows through the first 60 days in milk and have calves with average weaning weight.
From an energetic standpoint, additional mature weight on a cow (or human for that matter) does not correspond to linear increase in energy requirements. Conventionally, energy requirements to maintain body weight are expressed on a metabolic body unit or mass elevated to the three quarter (¾) power.
For cattle, the units are expressed as megacalories (Mcal) or 1,000 kilocalories (incidentally human daily caloric intake recommendations are about 2,000 kilocalories).
As an example, a 1,200-lb cow weighs 248 lb when her weight, first transformed to kilograms, is elevated to ¾ power. Correspondingly, a 1,400-lb cow weighs 279 lb when her weight, first transformed to kilograms, is elevated to ¾ power.
In metabolic body weight units, the difference in weight between these two cows is 31 lb not 200 lb. Using metabolic body weight to calculate their net energy requirements for maintenance (without milk production or costs of pregnancy), the 1,200- and 1,400-lb cow each require 8.7 or 9.7 Mcal daily, respectively.
Using hay containing 58% TDN (or 0.562 Mcal net energy of maintenance per pound) to determine feed required for maintenance results in daily needs of 15.4 or 17.3 lb hay for the 1,200- or 1,600-lb cow, respectively.
On the other hand, milk production is a costly process. Compounds resulting from digestion by ruminal bacteria or absorbed from the small intestine must travel to the liver or directly to the site where they will be used by the cow. Milkfat is produced directly from compounds derived from ruminal absorption while milk protein and lactose are synthesized in the mammary gland after the liver processes compounds absorbed from the ruminal and intestinal walls.
Long story short, it costs 0.326 Mcal of net energy to produce one pound of milk. This means that the difference in energy, expressed as Mcal, to maintain the 1,200- and 1,400-lb cow (1.0) can be offset by a difference in milk production of 3 lb.
Using these calculations, a 1,400-lb cow milking 20 lb daily has the exact same daily energy requirement as a 1,200-lb cow milking 23 lb. Alternatively, 100-lb difference in weight can be offset by 1.5 lb of milk production.
It seems that small changes in milk production potential have a greater effect on cow maintenance requirements (and feed costs) than large changes in cow weight.
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Rural Health
Hannah Guenther, Extension Educator
Week of October 13, 2025
Stay Healthy this Halloween
I feel that it is necessary to start this article by saying that I am not a Halloween person. I do love a chance to get into character, but as a whole Halloween is just not my holiday. That being said, I’m trying. I watched Hocus Pocus for the first ever and even made a batch of pumpkin bread. So, in honor of spooky season, I am going to share with you some fun and creative ways to stay healthy this holiday so we can all have a healthy Halloween!
Poison Apples
No, I’m not saying handout poison apples, but I do think apples are a great treat without any tricks. Buy a large sack of apples and make a sign advertising poison apples (sans poison) for the trick or treaters. Put each apple in a Ziploc bag to stay safe and encourage trick or treaters to wash all fresh fruit prior to eating. I know that you might be thinking that they will be avoided, but you may be surprised how many kids will appreciate the crunch of fresh fruit after munching on candy all night.
Ghostly String Cheese
For a personalized protein snack, dress up string cheese with a sharpie! Simply draw two eyes and an open mouth to turn your string cheese into little ghosts. They are individually wrapped and will help balance out that sugar rush.
Jack ‘O’ Clementines
Keep that sharpie out for one more trick. Buy a bag of cutie clementines from the grocery store and turn them into mini pumpkin by drawing jack-o’-lantern design on the fruit. Since the peel protects the fruit, your oranges will still be safe to eat!
Candy Corn Parfait
I’m an absolute sucker for candy corn and it is the inspiration of this snack that would be perfect for a seasonal snack this Halloween. In small clear cups layer cut pineapple, mandarin oranges, and top with vanilla yogurt. It looks like candy corn, tastes sweet, but is healthy and full of vitamins.
Mummy Pizza
This final snack is a great way to get in the holiday spirit and get kids in the kitchen. Cut English muffins in half and spoon on a thin layer of pizza sauce. Pull and layer string cheese horizontally across the English muffin. Add two slices of olives for your mummy’s eyes and put under the broiler for 30s- 1 minute until the cheese has melted. It’s a yummy mummy!
Sharing germs is SCARY! Stay safe this Halloween by regularly washing your hands after touching objects or people. Try one or all of these recipes or suggestions for a healthier Halloween!
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Week of September 29, 2025
5 Ways to Improve Your Soup
It’s my favorite season, soup season! While everyone is getting in line at Starbucks for their inaugural PSL, I’m busy dusting off my stock pot. We all have our go-to recipes for chili, chicken noodle, tomato, and hamburger but there are those times when our soups can fall flat. Here are five simple ways to improve your soups this season.
1 - Toppings
In my opinion, toppings should be their own food group. It’s like an accessory for our food with the ability to make everything better from tacos to ice cream. If you feel like your soup is feeling a little blah, consider getting creative with toppings. For chili: pickled red onion, pepper jack cheese, avocado, and crumbled tortilla chips are my favorite. For tomato soup, try cheesy croutons, a sprinkle of parmesan, or some fresh basil. The key is to have a balance of crunchy, spicy, aromatic, and acidic toppings that you can add to your next bowl.
2 - Chili Flakes
Lately we have been leaving the jar of chili flakes out on our counter because we have been putting it in every single bowl of soup! The key components of a delicious bite are a balance between salt, fat, acid, and heat. Many of us fear that final element, but a little added heat can make a dramatic difference in a humble bowl of soup. My favorite thing to do is to add a little dash of chili flake to my chicken noodle to take it from good to great.
3 - Crusty Bread
My second favorite vehicle for eating soup is a big hunk of crusty bread. Soup is primarily liquid which means that it can lead us to get full but then hungry shortly after. By adding a large chunk of bread on the side of vegetable based or brothy soup, it will quickly make it a filling substantial meal. During soup season, I love to stock up on frozen baguettes at the grocery store!
4 - Time
I mention this a lot in articles, but patience is not my virtue. Typically, I let my soup simmer for 15 minutes before I dive right in. This season I am working on practicing my patience and letting my soup (sans pasta or rice) simmer for 1-3 hours prior to eating. Unfortunately, it makes a large difference. The flavors come together, the meat and vegetables are tender. The longer it sits, the better it gets.
5 - Heavy Cream
I don’t know why I had been avoiding heavy cream, but this year it has been a staple in my soups. Heavy cream is a game changer when you need to cut the acidity or if you’re simply craving a creamy mouthfeel. The beauty is a little goes a long way. Next time you are making tomato basil, butternut squash, or chicken noodle add two tablespoons to a 1/4 cup heavy cream. You can thank me later.
Happy Soup Season!
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Week of September 15, 2025
Keep health in mind with Food in the Field
With 18+ hour workdays, the stress of the weather, markets, and limited healthy, one-handed dining options, it's easy to put health on the back burner during the busy seasons of planting and harvest. Here are some tips for making healthy choices during harvest, planting, as well as year-round.
Start with field-friendly fruits and vegetables: Eating a salad while driving a combine is not the easiest or safest choice, so consider more field-friendly options. Sugar snap peas, carrots, cherry tomatoes, sliced bell peppers, radishes and cucumbers are all able to be eaten raw and one-handed, making them great options for the field.
For fruits, choose those that don’t have to be peeled and aren’t overly juicy. Apples, grapes, berries, and pre-sliced oranges fit the bill. Looking for even greater convenience? 100% juices count as a serving of fruits or vegetables and are a great option during harvest. Strive to include fruits or vegetables with each meal.
Small swaps can make all the difference: Sometimes boosting your health is as simple as making a small swap to a meal or snack you already enjoy.
When cooking with ground beef, use a lean 90/10 option most often. Choose whole grains for added fiber and nutrients in every bite.
One easy way to squeeze in half a cup of vegetables is to add lettuce, tomato and peppers to your sandwich, burger, or wrap.
A portable, nutritious take on a classic sandwich is a field friendly BLT wrap. Start with a whole grain tortilla, spread on a thin layer of mayo and load with dark leafy greens and tomato slices. Add two slices of cooked bacon and roll up.
Boost your energy with breakfast: Most farmers are out the door before breakfast, but some thoughtful planning ahead can make a big difference during hectic, early mornings.
Harvest is not the best time to completely overhaul your eating pattern, but it is a great time to get creative and make small swaps towards a healthier you. When you eat better, you feel better, and are more prepared to handle stressful situations.
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Weekly News
- Cuming County Extension Board Meeting
- Cuming County Board of Supervisors Seeking Extension Board Nominations
- 4-H Achievement Applications
- Seeking Extension Master Gardeners
- Fall Grazing of Alfalfa
- Frosted Sorghum & Prussica Acid
Common Sense Farming & Ranching
- Doing Our Best for Cattle
- US Beef Production - Balancing Supply & Demand
- Cow Energy Requirement Drivers: Mature Cow Weight and Milk Production