Week of March 30, 2026
Cuming County 4-Hers Show-Off Their Communication Skills
The County 4-H Communications Contest was held on Monday, March 23 at West Point-Beemer High School. Ten youth participated across five contest areas, including Public Speaking, Public Service Announcement (PSA), Presentations, Impromptu Speech, and Video Communication.
This event was made possible through the generous support of Charter West Bank - West Point, KTIC 840 AM & The Bull 107.9, Aspire Massage – Shari Butts, Mike and Nancy Glaubius, Brian and Sarah Williams Family, George Wimmer & Ann Beckenhauer and Prinz Grain & Feed.
In the Public Speaking and PSA contests, youth prepared and delivered original speeches or PSAs focused on topics related to 4-H. This year’s PSA theme is “Ready Today, Leading Tomorrow.”
In the Presentations Contest youth developed presentations that included an introduction explaining their topic, a “show and tell” component, and a concluding summary.
In the Impromptu Speech Contest, participants were given 15 minutes to prepare a speech after drawing a 4-H-related topic. They then presented their speech to a judge.
For the Video Communication Contest, youth created a 60–90 second video based on the theme “Ready Today, Leading Tomorrow.
Winners were announced at the conclusion of the event and recognized with certificates and ribbons. Selected participants will advance to the State Premier Communications Event in June, held on the University of Nebraska–Lincoln East Campus.
Congratulations to all participants for their hard work and dedication!
PUBLIC SERVICE ANNOUNCEMENTS (PSA)
Junior Division:
Hadlee Sateren – Blue
Brynn Hagemann – Blue
Josie Hagemann – Purple & Champion
- Selected for Premier Communications Event: Josie Hagemann
Intermediate Division
Bentley Sateren – Purple Ribbon & Champion Intermediate PSA
- Selected for Premier Communications Event: Bentley Sateren
Senior Division
Joshua Snodgrass – Purple & Champion Senior PSA
Ryan Wuestewald – Purple & Reserve Champion Senior PSA
- Selected for Premier Communications Event: Joshua Snodgrass, Ryan Wuestewald
PUBLIC SPEAKING
Junior Division
Harper Haymart – Purple, Champion
- Selected for Premier Communications Event: Harper Haymart
Intermediate Division
Bentley Sateren – Blue
Annamae Bloedorn – Purple, Champion
- Selected for Premier Communications Event: Annamae Bloedorn
PRESENTATIONS CONTEST
Junior Division
James Bloedorn – Purple, Champion
- Selected for Premier Communications Event – James Bloedorn
Intermediate Division
Annamae Bloedorn – Purple, Champion
- Selected for Premier Communications Event: Annamae Bloedorn, Mackenzie Steffen
IMPROMPTU SPEECH
Junior Division
Josie Hagemann, Blue
Brynn Hageman, Purple, Reserve Champion
James Bloedorn, Purple, Champion
- Selected for Premier Communications Event: James Bloedorn, Brynn Hagemann
Intermediate Division
Annamae Bloedorn, Purple, Reserve Champion
Carlie Stutzman, Purple, Champion
- Selected for Premier Communication Event: Annamae Bloedorn, Carlie Stutzman
VIDEO COMMUNICATION
Junior Division
James Bloedorn – Purple & Champion Video Communication
- Selected for Premier Communications Event: James Bloedorn
Picture Cutlines:
4-H Communications Contest Participants (L-R)
Front: Hadlee Sateren, Josie Hagemann, James Bloedorn, Bentley Sateren
Back: Harper Haymart, Brynn Hagemann, Carlie Stutzman, Joshua Snodgrass, Ryan Wuestewald, Annamae Bloedorn
Premier Communications Event Youth (L-R)
Front: James Bloeodorn, Harper Haymart, Bentley Sateren, Josie Hagemann
Back: Annamae Bloedorn, Carlie Stutzman, Brynn Hagemann, Ryan Wuestewald, Joshua Snodgrass
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SOURCE: Melissa Hagemeister, Extension Associate
RELEASE DATE: March 30, 2026
Private Applicators Need Certification
All farmers who use or purchase any restricted use pesticides on property you own, or rent will need to be certified as a private applicator according to the Nebraska Department of Agriculture.
Nebraska Extension is conducting the following training session which is approved for renewal or initial certification. Producers are reminded to bring their NDA (bar-coded) letter with the form at the bottom that they received from the Nebraska Department of Agriculture if they are recertifying.
Each session lasts approximately three hours:
April 9 – UNL Extension Madison County, Norfolk, 1:30 p.m.
For other local training dates, check the website at https://pested.unl.edu/.
Pre-registration is requested by contacting the Nebraska Extension office in Cuming County at 402/372-6006 or UNL Extension in the county you plan to attend.
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RELEASE DATE: January 26, 2026
Ready to grow your tree knowledge? Join us at the Tree Workshop and learn about oak diseases, young tree pruning, native fruit shrubs, and fruit tree pruning.
April 16, in South Sioux City, NE or April 17, in Concord, NE from 1:00PM–4:30 PM (same program both days).
$10 per person — cash or check payable at the event.
Registration is requested by April 14.
To register visit go.unl.edu/treeworkshop, or call Nikki with Nebraska Extension at 402‑584‑3853.
Whether you’re a homeowner, landowner, or tree enthusiast, this workshop has something for you. We hope to see you there!
Workshop conducted by Nebraska Extension and Nebraska Forest Service.
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SOURCE: Nikki Luhr, Extension Educator Water & Cropping Systems
RELEASE DATE: March 30, 2026
Spring Alfalfa Plant Evaluation
As temperatures begin to rise, don’t’ forget to take a bit of time to assess alfalfa stand health going into this year’s growing season. Snow cover over the winter helped insulate plants from extreme temperatures, but exposed plants, older stands, or late harvested alfalfa still have a potential for winter kill.
Even before plants begin to green up, individual plant assessments can be done. While assessment before green-up occurs may seem a bit preemptive, pre-scouting now can focus scouting efforts to problem areas later on when time becomes precious during spring planting.
- Dig up 4-5 random plants per 20 acres, being sure to get the crown and a good portion of the tap root (around 6 inches at least). Split the root and crown open. A healthy plant will be white and firm while winter damaged taproots will be yellow to brown in color and stringy. Yield will begin to be impacted when damage is greater than 30% of the total root/crown area.
- Look for alive, in-tact basal buds at the crown of the plant. Buds formed last fall will start growth sooner and boost first cutting yields. A lack of basal buds doesn’t mean that the plant won’t recover, but first cuttings may be smaller.
- If plants have begun growth, look at where it is occurring on the crown. Healthy plants will have growth fully throughout the crown while damaged plants will often have asymmetrical growth with more stems on one side than the other.
If more than 30% of the plants assessed have significant damage, yield for the upcoming year may be impacted. Options like interseeding perennial grasses, seeding a warm season forage crop after the first harvest, or terminating the stand may need to be considered.
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SOURCE: Ben Beckman, Extension Educator Livestock Systems
RELEASE DATE: March 30, 2026
Irrigated Annual Forage Options
Whether it is the possibility of drought or loss of pasture because of wildfire, some producers are considering using irrigated annual forages to bolster their grazing or hay supplies.
For spring or cool-season annual forages, we are in the planting period of late March to early April. Soil temperatures this year are currently well above the recommended 42-to-45-degree range. Oats is probably the most common cool-season annual forage planted in Nebraska. However, spring triticale or spring barley are two other small grain options that have been found to perform similarly to oats in terms of forage yield and quality.
Also similar is the number of days until ready to begin grazing or hay; so, the different species could be mixed if desired. One could look at seed cost of the different species before making a decision. With the early spring planting date of the cool-season annuals, grazing can typically begin around the 3rd or 4th week of May and last into early July. Haying usually take place around the 3rd week of June.
Following the cool-season forage, a warm-season annual such as sudangrass, sorghum-sudan hybrids, forage sorghum (which we often call cane or sorgo), foxtail millet, or pearl millet could be planted. Systems can also be put together where different acres of cool- and warm-season annuals are planted to create the continuous availability of grazable forage from late spring through fall.
Remember to consider the herbicides that may have been used on a field the previous year. Some herbicides may have long residuals that could hinder establishment even into this spring.
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SOURCE: Jerry Volesky, Extension Range & Forage Specialist
RELEASE DATE: March 30, 2026
Nebraska Extension is Partnering to Host Tractor & Equipment Safety Training
Nebraska Extension and Central States Center for Agricultural Safety and Health (CS-CASH) at the University of Nebraska Medical Center, College of Public Health, have announced plans for the annual tractor and equipment safety training courses scheduled at 8 sites across Nebraska in late May and early June.
Federal law prohibits youth under 16 years of age from using certain equipment on a farm unless their parents or legal guardians own the farm. However, certification received through the National Safe Tractor and Machinery Operation Program (NSTMOP) grants an exemption to the law, allowing 14- and 15-year-olds to drive a tractor and to do field work with certain mechanized equipment.
In Nebraska, Nebraska Extension and CS-CASH collaborate to offer NSTMOP certification.
Certification is earned by completing a two-day certification course, which includes a written test and a driving exam. Successful completion grants NSTMOP certification, allowing youth to operate tractors and certain mechanized equipment on farms and ranches, and obtain a husbandry permit.
Day 1 covers the required elements of NSTMOP, including quizzes which students must pass to attend the driving portion of training. Once a student is registered, they will be sent instructions, materials, course paperwork, and a link to the online course if they will not be attending in-person.
Day 2 includes a driving test and equipment operation and ATV safety lessons. Students must demonstrate competence in hitching and unhitching equipment and driving a tractor and trailer through a standardized course. Instructors will also offer education about safe behaviors and laws for ATVs, utility-task vehicles (UTVs), and other off-road vehicles (ORVs).
The cost of the course is $60 and includes educational materials, the online learning link (if applicable), supplies, and lunch and snacks at in-person trainings. Payment will be made via credit card if registering online or via check if registering by mail.
To register, visit: https://cvent.me/0oRoRz
Youth under 14 years of age can attend Day 1 if accompanied by an adult but cannot drive equipment, attend Day 2, or become certified. Students under 14 must register but won’t be charged a fee.
Day 1:
• May 26 – Extension Office, 348 West State Farm Rd, North Platte, NE
• May 28 – Red Willow County Fairgrounds-4H Building, 1400 West 5th, McCook, NE
• June 1 – Legacy of the Plains Museum, 2930 Old Oregon Trail, Gering, NE
• June 4 – AKRS Equipment, 49157 Douglas Avenue, O’Neill, NE
• June 8 – Raising Nebraska, 501 East Fonner Park Road, Grand Island, NE
• June 10 – Cuming County Fairgrounds, W. Washington St, West Point, NE
• June 23 – Dawson County Fairgrounds, 1002 Plum Creek Parkway, Lexington, NE
• June 25 – Phelps County Fairgrounds, 1308 2nd St, Holdrege, NE
• June 29 – Vally County Fairgrounds, 801 S St, Ord, NE
• July 1 – Ag Hall at Tuxedo Park, 1700 Tuxedo Park Road, Crete, NE
• July 1 – Butler County Fairgrounds, 62 L St, David City, NE
Day 2:
• May 27 – Extension Office, 348 West State Farm Rd, North Platte, NE
• May 29 – Red Willow County Fairgrounds-4H Building, 1400 West 5th, McCook, NE
• June 2 – Legacy of the Plains Museum, 2930 Old Oregon Trail, Gering, NE
• June 3 – Sheridan County Fairgrounds, 613 E 3rd St, Gordon, NE
• June 5 – AKRS Equipment, 49157 Douglas Avenue, O’Neill, NE
• June 9 – Raising Nebraska, 501 East Fonner Park Road, Grand Island, NE
• June 11 – Cuming County Fairgrounds, W. Washington St, West Point, NE
• June 24 – Dawson County Fairgrounds, 1002 Plum Creek Parkway, Lexington, NE
• June 26 – Phelps County Fairgrounds, 1308 2nd St, Holdrege, NE
• June 30 – Valley County Fairgrounds, 801 S St, Ord, NE
• July 2 – Ag Hall at Tuxedo Park, 1700 Tuxedo Park Road, Crete, NE
• July 2 – Butler County Fairgrounds, 62 L St, David City, NE
Those attending a location that only offers Day 2 must complete Day 1 at another location OR complete the virtual module. Those attending a location that offers both days, but live 50 miles or more from the location, may complete the online module for Day 1. Day 1 (or online module) MUST be completed, with written exam, before attending Day 2.
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With chick days underway at farm supply stores across Nebraska, many families and small-scale producers are preparing to welcome new chicks this spring. To help ensure strong, healthy development during those critical first weeks, Nebraska Extension will host a free webinar, “Chick Care Basics,” on April 6 from noon to 1 p.m. CT.
The webinar will feature Dr. Sheila Purdum, poultry extension specialist, and Brett Kreifels, Nebraska Extension educator. The presenters will cover essential considerations for raising chicks, including proper nutrition, housing setup, and biosecurity practices.
“Those first few weeks are foundational for a chick’s health and long-term productivity,” Purdum said.
“Providing the right feed, environment and care early on helps set birds up for success.”
As backyard poultry flocks continue to grow in popularity, Extension educators emphasize the importance of preparation before chicks arrive. Proper brooder setup, temperature management, clean water, balanced starter rations, and disease prevention strategies all play a key role in minimizing stress and supporting healthy growth.
Kreifels said the webinar is designed for those new to raising poultry, as well as anyone looking for a refresher.
“Whether you’re raising a small backyard flock for eggs or starting with chicks for a youth project, understanding the basics can prevent common challenges,” Kreifels said. “We want participants to feel confident and prepared.”
Topics will include:
- Chick nutrition and starter feeds
- Brooder set-up and housing considerations
- Temperature and ventilation management
- Biosecurity best practices to protect flock health
Participants will have the opportunity to ask questions during the session.
The webinar is free, but advance registration is required. To register, visit go.unl.edu/chickcare
SOURCE: Erin Laborie, Extension Educator Livestock Systems
RELEASE DATE: March 16, 2026
Common Sense Farming and Ranching
Alfredo DiCostanzo, Beef Systems Extension Educator
University of Nebraska
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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Week of March 9, 2026
Games that teach
Recently, with great help from my office coworkers and some external advice, I completed an adaptation of a board game I developed to teach college students about the cow-calf production calendar and record-keeping. The adaptation involved a Nebraska-based cycle including grazing corn stalks, developing record-keeping sheets, and streamlining actions played when drawing a card after landing on a dice roll at one of the 16 spaces on the board. I am extremely grateful for the assistance and advice of the individuals that contributed to this revised edition of what is now called “Moo & More.”
The game was recently featured at the Women in Ag Conference on the last session on Friday, February 27. Over 48 women of various ages and levels of experience participated. After a brief introduction, teams played through one production cycle (playing from November of one year to November of the following year) to get a feel for the game. After this “dry run,” teams were asked to play subsequent cycles permitting for record keeping of cattle inventory and financial record keeping.
My expectation for their experience playing the game was that participants have fun. Based on the level of excitement (and noise) in the room, this expectation was met. Another expectation I had was that participants would learn (or be reminded of) that record-keeping is not easy, but it permits deeper analysis of decisions made. Again, based on players’ reactions (excitement or defeat), I believe this expectation was also met.
An interesting observation I made when conducting practice runs or after observing results of life and weather events, health and genetic decisions and reproductive response on financial records kept by participants at the Women in Ag Conference is just how much simulated wealth a cow-calf operation can generate currently.
The game was set up with current bred cow, bull, and calf prices and corresponding cull prices for cows and bulls. For simple reference, bred cows were worth $4,000, a weaned calf brought $2,500, cull cows or bulls were worth $3,000, hay bales were worth $50 and access to corn acres cost $100. Hay inventory needed to be 3 bales per wintering cow with access to 2 acres per cow.
Despite reproductive rates between 58% and 100% (obtained by rolling two dice) and the effects of various events resulting from genetic or marketing decisions, health management, or life events, most “operations” gained wealth over time. For simple effects that could be simulated with this game, a cow would need $350 to winter (hay and access to corn stalks). If that cow weans a calf worth $2,500 the income potential over winter feeding costs is $2,150.
For a weaning rate of 80% out of 20 cows simulated while playing this game, income from selling calves would be $40,000 while income from selling open cows would be $12,000. Expenses to keep 16 pregnant cows during the winter would be $5,600 (hay, $150, access to corn stalks, $200 or $350 multiplied by 16). Before long, this simulated enterprise would have $52,000 in income against $12,000 in expenses ($30,000), plus 16 cows and one bull in inventory: not bad for a very small cow-calf operation.
Although many other expenses must be subtracted from this income (grazing acres, taxes, etc.), simulations performed by participants of the Women in Ag Conference while playing Moo & More revealed the importance of record-keeping but, more importantly, motivated them to manage their own operations strategically to make the most out of current production conditions.
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Week of March 23, 2026
Health and reproduction
As 500-lb feeder steer prices reach past $5/lb., the influence of two key elements of husbandry, herd health and reproduction, becomes more obvious. Take a herd of 100 cows exposed to bulls in the summer of 2025. If all the cows exposed would deliver a live calf at weaning in the fall of 2026 weighing 500 lb and selling at $5/lb, the gross income for that hypothetical herd would be $250,000: a worthy financial objective.
The moment any of us reads this, reality drives our reaction: there is no way we could ever gross $250,000 from these 100 cows. Pregnancy or weaning rates of 100% are difficult to achieve in the best of circumstances. Many factors including those external to management contribute to pregnancy or weaning rates under 100% (examples: accidents or predators).
Author’s note: calculations and scenarios are oversimplified to permit reflection on the importance of the concepts. Example, we know we must keep heifers for replacements from this calf crop.
A calf weaned from this herd could gross $2,500. Any cow failing to become pregnant or any live calf at birth failing to reach weaning age will detract from this value.
So, can we make up the gross income at weaning each open cow fails to bring? One way to make this income loss is to wean heavier calves. In a herd of 100 cows, the remaining calves must weigh at least 5 lb more to make up for loss in productivity from one open cow. (5.05 lb heavier to be exact but for the sake of this discussion, it will be rounded down).
If breeding failure is low, it is easy to make up production lost to open cows. As more cows are open, it becomes increasingly difficult to make up for them.
Five cows open at pregnancy check represent 2,500 lb to be divided by 95 calves reaching weaning (26 lb extra per calf). Ten open cows would represent 5,000 lb to be made up by 90 calves requiring these calves to weigh 56 extra lb at weaning. If the lactation period is 200 days, a 100-cow herd with 5 or 10 open cows would demand 0.13 and 0.28 lb greater daily gain from the remaining calves.
By now, the reader should be wondering how this extra gain will be achieved, how price slides for heavier calves or how “fleshy” calves will affect price.
Now, assume that this hypothetical herd had 100% calving rate from 100 cows exposed: there were 100 calves born alive. In the subsequent 200 days of lactation, 5 calves succumb to preventable diseases. Again, to achieve equal productivity, the remaining 95 calves must make up 2,500 lb, or, if 10 calves are lost prior to weaning, the remaining 90 calves would have to make up 5,000 lb.
Cows open at pregnancy check are the result of poor reproductive health (reproductive disease, poor body condition, poor nutrition) or poor reproductive management (insufficient cow:bull ratio, poor body condition, etc.). Calf losses between birth and weaning are likely the result of poor herd health, poor nutrition, or management.
If we take the difference in gross income between the hypothetical herd weaning 100 calves weighing 500 lb selling at $5/lb from 100 cows and the same 100-cow herd weaning only 95, 90 or 85 calves weighing the same weight and selling at the same price, then, under these circumstances, the differentials in gross income would be $12,500, $25,000, or $37,500, respectively.
A producer with average weaning rates of 85% successfully investing up to $125 per cow in better herd health and reproductive management to improve weaning percentage to 90% would break even with their current gross income prospects.
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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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