Weekly News and Columns

Week of October 12, 2026

Extension Board to Meet

The Cuming County Extension Board will meet for their October meeting on Monday, October 26, at 7:00 p.m. in the Cuming County Courthouse Meeting Room. The agenda for the meeting is available for review at Nebraska Extension in Cuming County

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SOURCE: Alfredo DiCostanzo, Extension Educator

RELEASE DATE:  October 12, 2026

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. Extension Board district lines are defined according to the Cuming County Board of Supervisor districts.

One position on the Cuming County Extension Board is up for appointment. Nominees are needed for District V (Supervisor District served by Glen Wiechman). Joan Plagge has served as District V representative to the Extension Board for two, 3-year terms and is ineligible for reappointment. 

A nominating committee is seeking nominations from interested individuals. The 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 26.

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: October 12, 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/.

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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 October 12, 2026

Flipping the Pyramid:  A Breakdown of the New Dietary Guidelines. Part III

Can I just say that I am really proud of myself for sticking to our article series?! I am all for starting a task, but finishing one is not my strong suit, so this is already a win for me. But I digress. 

In the last article, we began looking at how we can take the dietary guidelines and put them into action. As mentioned, these guidelines aren’t simply for health professionals. They’re intended to help all Americans make informed choices about what they eat. Recommendations on paper are one thing figuring out how to use them in your own kitchen is another! 

I ended the article with the recommendation to “Read Your Ingredient List.” This small step is to help you begin to acquaint yourself with what is in the food you are eating. Can you identify what each ingredient is? If the list is long or filled with ingredients you don’t recognize, can’t pronounce, or wouldn’t typically have in your kitchen, look for a simpler alternative. 

Today, we’re going to continue with some simple ways to Turn the Guidelines into Action. 

• Include Fruits or Vegetables at Every Meal. Did you know that about 90% of Americans aren’t eating the daily recommended amount of fruits and vegetables? America, we can do better than this but consuming 3 cups of vegetables can feel like a daunting task. Focus on including fruits or vegetables at every meal. This is a simple actionable item that will help improve your overall consumption. Remember that fresh, frozen, canned, dried, or 100% juice all count as a serving. 
• Eat 2-3 Meals at Home Each Week. I realize that this is easier said than done. With busy schedules, lacking time, lack of resources, and at times lack of culinary knowledge, preparing a meal at home is the last thing we want to do at the end of the day. But the research shows that preparing meals at home improves diet quality, lowers body fat percentage, and reduces the risk of certain chronic diseases. Start by preparing 2-3 meals at home each week and keep it simple! Tacos, hot ham and cheese, chicken and rice, scrambled eggs, or even quesadillas all require minimal time and ingredients.
• “Come to the Table.” This last tip isn’t necessarily referenced in the dietary guidelines but more so comes from personal experience. It is so easy to view dinner as another box to check, but it is so much more than just the physical act of eating. Sitting down at the table with no phones, TV’s or additional distractions has been shown to improve mental health and even improve family relationships. I used to hate that my mom made us sit down at the table each night, but looking back I realized that it set my positive relationship with food in motion. Make it a priority to sit down and eat dinner at the table 1 time this week.

So, there you have it, we have officially flipped the period! From talking through what the guidelines are and how they come to be, to discussing this newest rendition, to finally walking through how to put these guidelines into action, I hope that this series has shed some light on the Dietary Guidelines and made them feel a little more doable in your everyday life.

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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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