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Feature stories/news
National 4-H Week 2026
Nebraska 4-H is excited to join youth, volunteers, and professionals from across the country to celebrate the 2026 National 4-H Week, to be observed the week of October 4-10, 2026!
The purpose of National 4-H Week is to rally, inspire and connect 6 million 4-H’ers, 3,500 educators, 500,000 volunteers and 35 million alumni. During National 4-H Week in Nebraska, we will celebrate and amplify the 4-H mission: preparing youth to be Beyond Ready for life and career.
Day 1: Go Green — Monday, October 5, 2026
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. Wear a green hat, clothing, face paint — anything green goes. Let’s paint the nation GREEN on Monday, October 5th! And share your ‘Go Green’ moment on social and tag National 4-H, Nebraska 4-H, and use #4HBeyondReady #National4HWeek.
Day 2: 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.
Tri State Early Childhood Retreat
2026 Tri State Early Childhood Retreat
Mondo Method: Transforming stress and behavior through neuroscience
- Understand the Brain Manage Stress Change Behavior
Key Topics
- Child Behavioral challenges - Disciplinary alternatives - Effective conflict resolution - Child well-being - Adult well-being - Adult stress
Featured speaker: Dr. Alexa Yunes-Koch - Stress & Behavior Specialists
Saturday, October 3rd, 2026 Ponca State Park 88090 Spur E/ Visitor Center/Ponca, NE
8:30AM - 1:15PM
$30 per participant (non-refundable) Registration deadline September 25th.
Limited to the First 50 professionals.
register at: https://go.unl.edu/tristate2026
Earn 4 Professional Development Hours!
Cost Only $30 due to Generous Sponsors
Registration Deadline September 25th.
The Cornstalk Grazing Toolbox is your guide to grazing corn residue efficiently and profitably, with research-based recommendations for stocking, supplementation, residue quality, and managing agreements between cattle and crop producers. Explore the toolbox at https://beef.unl.edu/producer-resources/beef-producer-toolbox/feed-forage-range-management-tools/corn-stalk-grazing/
The Nebraska Grazing Exchange is a free online platform that helps connect livestock producers with landowners offering forage. Search available sites across Nebraska by location, forage type, or grazing season for cattle, sheep, goats, or mixed herds: https://nebraskagrazingexchange.com/
Whether you're buying or selling hay, pasture, or forage, the Nebraska Department of Agriculture's Hay and Forage Hotline can help connect buyers with sellers of forage resources. Learn more at https://nda.nebraska.gov/promotion/hay.
Food Safety
Washing Produce
While concerns about contamination are understandable, we shouldn't let fear keep fresh produce off our plates. Fruits and vegetables are vital to a healthy daily diet; instead of avoiding them, we simply need to practice safe handling and proper washing. Fresh produce may become contaminated with dirt and bacteria at any point during its journey from farm to table. Washing produce before preparing and eating can remove bacteria that may cause foodborne illness. Using soap, bleach and other non-food grade chemicals may make you sick and is NOT recommended. For more information: https://go.unl.edu/handlinggroceries #UNLFoodSafety
Refrigerate tomatoes within two hours of cutting.
Always cover and refrigerate cut fruit and vegetables when preparing them in advance. Cut produce should be refrigerated at 40° F or less and stored away from raw meats, poultry, and fish. https://go.unl.edu/cutproduce and https://go.unl.edu/5t4z #UNLFoodSafety
Cantaloupe Capers
Cantaloupe and other melons present special food safety risks. Netted melons like cantaloupe grow on the ground and can come in contact with pathogens. Unlike other fruits, cantaloupe are not acidic and readily support the growth of pathogens once they are sliced open. Safe handling will keep your chances of getting sick low. https://go.unl.edu/melon #UNLFoodSafety
When temperatures rise, bed food safety wise!
Picture of a picnic basket on grass. Words: When temperatures rise, be food wise. Hot days above 90 degrees F mean we need to be diligent with food safety. Don’t leave food out in hot weather. Keep cold foods on ice. Keep warm foods 140 degrees F or warmer. Perishable food needs to stay in the fridge or on ice before and after eating. Leave perishable food out an hour or less in hot weather. For more information: https://go.unl.edu/food-in-hot-weather.
Haskell Happenings
Haskell Happenings Newsletter
Stay up to date with what's happening at the Haskell Ag Lab by subscribing to our e-newsletter!
Find our latest edition here: https://hal.unl.edu/haskell-happenings-newsletter/
