The Medicare Part D annual open enrollment period begins November 15, and officials with the Nebraska Senior Health Insurance Information Program (SHIIP) are reminding beneficiaries to review their plan’s changes and compare them with other options for 2010.
“Medicare prescription drug plans change their offerings from year to year,” said Kendra Rathjen, Director of the Nebraska SHIIP. “Many Nebraskans with Medicare may see significant premium increases, as well as changes to their plan’s list of covered drugs, if they stay with the same coverage for next year.”
People with Medicare may change their drug coverage each year from November 15 through December 31. Beneficiaries who did not enroll when they were first eligible may also sign up during this time, but will be charged a financial penalty. All plan changes and new enrollments will be effective January 1, 2010.
A total of 46 Medicare Part D plans are being offered in Nebraska next year, with monthly premiums ranging from $22.80 to $104.10.
“With so many options to choose from, we understand the confusion that many beneficiaries may feel during the open enrollment period,” Area trained SHIIP volunteers have scheduled appointment times in Cuming County to provide free, unbiased, and confidential counseling to Nebraskans with Medicare.”
Medicare Prescription Drug coverage appoints times available include:
Thursday – November 19 1:00 - 4:00 p.m.
Friday - November 20 9:00 – Noon
Thursday – November 24 9:00 – Noon
Tuesday - December 1 7:00-9:00 p.m.
Monday - December 7 1:00 – 4:00 p.m.
Wednesday – December 9 1:00 – 4:00 p.m.
Monday - December 14 1:00 – 4:00 p.m.
Thursday – December 17 9:00 – 11:00 a.m.
Monday - December 21 1:00 – 4:00 p.m.
All days will be 30 minute appointments. Appointments will take place in UNL Extension Office (lower level) of the Cuming County Courthouse.
All Medicare Part D appointments are free and open to the public. Call 402-372-6006 to set up an appointment with Deb Schroeder. Also available to assist you with your Medicare Part D questions is Diane White, West Point Sunshine Center Director and trained Nebraska SHIIP [Senior Health Insurance Information Program] volunteer. You can contact Diane at 402-372-3800. Diane will be available for appointments on November 16, 17, 24 and 30 and December 3, 8, 10 and 15. All of her appointments are from 2:00 to 4:00 p.m. You may also call Nebraska SHIIP Senior Health Insurance Information Program at 1-800-234-7119 to receive assistance with your questions and concerns.
For information on statewide enrollment events, visit www.answers4families.org on the web. Counselors are also available to assist by calling the Nebraska SHIIP toll-free hotline at 1-800-234-7119.
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SOURCE: Debra E. Schroeder, Extension Educator
With the economy tightening now is a good time to re-think your holiday spending. While generosity isn't a bad thing, post-holiday spending guilt and the financial strain can sour holiday memories and haunt people with bills long after the holidays are over. To avoid being swept overboard by the spirit of giving, practice good money management tips as the holidays near.
– Plan your holiday budget. How much do you want to spend, and how much can you afford to spend as part of your holiday celebration. Can you eliminate some of the wants so that you are only spending what you can afford?
-- Decide to pay for everything with cash or on one credit card to keep spending within reason and within budget. That way, when the cash isn't there or you have totaled a pre-determined amount on the credit card that can be paid off at the end of the month, no more can be spent.
-- Keep diligent records. By tracking the running total of holiday spending, there will never be any debt surprises. In addition, seeing those numbers may help curb spending. Consider doing the math on an index card kept wrapped around the holiday credit card so it will be handy every time the credit card is used. A variation on this would be deciding on a reasonable spending amount at the beginning and then subtracting from it at every purchase. This record reveals how much is left to spend.
-- Resist peer pressure. Sometimes, the popular holiday spending frenzy and the advertisements at every turn cloud good financial judgment. Be aware that this is coming and hold out against urges to spend unnecessarily.
-- Put some extra thought into each gift. In addition to trying to choose the right gifts, also think about the motivation behind purchasing them and take steps to limit spending reasons to rational ones. For example, if buying gifts out of guilt, come up with ways to reduce guilt-spending in advance.
-- Maintain a sense of perspective. For all the hours and expense put into shopping, sometimes people forget gifts soon after the holidays. Use this awareness to keep a reign on purchases -- consider that the gesture may be more important than the gift itself.
-- Use the holiday season to count blessings instead of bills. Focus on family, friends, those in need and other priorities instead of the spending and excessive work that may go unnoticed or soon be forgotten. Give the priceless gift of time and attention.
-- Take advantage of the brevity of the holidays to save money. Holidays come but once a year, so shop post-holiday clearance sales to find great bargains for next year and avoid paying full price.
–Evaluate other holiday activities, such as how you spend Christmas Day, and see if there are alternatives to reduce cost there as well.
-- Work next year's holiday gift expenses into the budget now. Think about ways to save money for gifts during the year so going into debt is not required to purchase gifts. Set aside a few dollars each week or come up with creative solutions. One idea could be bringing lunch to work instead of buying it and depositing resulting savings into a gift fund.
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SOURCE: Debra E. Schroeder, Extension Educator
Some people may choose to deep fat fry the turkey instead of the traditional roasting for their Thanksgiving turkey dinner. Deep fat frying results in a juicy product because the hot fat seals the outside and the skin becomes crisp. However, the process can be dangerous. Due to increasing reports of fires and burns related to deep fat fryers, Underwriters Laboratory UL does not certify any turkey fryers with the UL mark of approval. http://www.nebraskapoultry.org/turkey%20recipes/deep_fry.htm
Equipment:
In order to fry a turkey, a deep fat fryer or a 40 to 60 quart pot with a basket, burner and propane gas tank are needed. If using a pot, it should be larger than the burner. Be sure to follow the manufacturer’s instructions exactly for the fryer’s use. A candy thermometer should be used to check oil temperature and a meat thermometer is necessary to check the meat for doneness. An all-purpose fire extinguisher should be close by. Never use water or a water-based extinguisher, as it will cause an oil fire to spread. You may need assistance from another person.
Location or Placement of Fryer:
• Always use a turkey fryer outdoors.
• NEVER fry a turkey indoors, in a garage or in any other structure attached to a building.
• Place the fryer a safe distance from a building and on level dirt.
• Placing the fryer on grassy areas may cause flair ups.
• Do not place the fryer on wood or concrete, which could be stained by hot oil spills.
• Make sure the fryer is not near a gas grill, usually on a deck.
Cooking Preparation:
According to the National Turkey Federation, smaller turkeys, 8-10 pounds, and turkey parts such as breasts, wings and thighs are best for frying. Approximately 5 gallons of cooking oil are necessary – more for large turkeys. Only oil with a high smoke point should be used, such as peanut, canola, corn or sunflower. Peanut oil works the best as it adds flavor, but some people may be allergic to it.
Be sure the turkey is thawed completely. Remove giblets and neck. Remove skin if desired. DO NOT STUFF turkeys for deep-frying. Turkey can be injected with a marinade, coated with breading (such as Shake 'n' Bake) or seasoned with a rub before cooking. The turkey may be injected and refrigerated overnight for more flavor. Approximately one cup of marinade is needed for an 8 to 10 pound turkey, 2/3 injected in the breast and 1/3 in the rest of the turkey. If you’re not using a marinade, use paper towels to pat the turkey dry inside and out before inserting the bird into the oil.
To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out the water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.
Frying the Turkey:
The National Turkey Federation recommends you heat the oil to 350 degrees F., checking with a candy thermometer. Depending on the amount of oil used, this usually takes between 45 minutes and one hour. Be sure to keep the oil temperature above 340 degrees F. or oil will begin seeping into the bird. Once the oil has reached 350 degrees F., place the turkey in the basket, feet up, then slowly and carefully lower into the pot. For safety reasons, it is best to have two people lowering and raising the turkey. Do not use a lid while frying. Whole turkeys require approximately 3 to 5 minutes per pound to cook.
After frying, remove turkey, drain oil from cavity and check internal temperature with a meat thermometer. The breast must reach 170 degrees F.; the thigh should be 180 degrees F. not touching bone. If it’s not done, return to the hot oil immediately for additional cooking. A turkey that is cooked thoroughly should start to float.
Turkey parts require approximately 4-5 minutes per pound to reach appropriate temperatures. Chicken and Cornish game hens require about 9 minutes per pound because oil cannot circulate as well in smaller cavities. Allow the turkey to drain for 20 to 30 minutes before carving.
Storage of Oil:
• The following recommendations are from the Institute of Shortening and Edible Oils in Washington D.C.:
• Cool oil thoroughly and strain thorough a fine sieve, cheesecloth or paper toweling.
• Oil must be covered and stored in a cool dark area, or refrigerated to prevent rancidity.
• Add a small amount of new peanut oil each time the oil is reused. If the oil develops an odor or off flavor, drop several slices of raw potato into the oil to absorb the odor flavor. Remove slices before adding turkey.
• Oil may be kept for several months or until signs of deterioration occur such as darkening, foaming, smoking excessively, rancid smell, or failure to bubble when food is added. It will thicken when chilled but will return to its original consistency when reheated.
• Oils may be reused approximately three to four times before it loses its effectiveness.
Additional Safety Precautions:
• Never leave the fryer unattended. Most units do not have thermostats so temperature must be monitored regularly.
• Since the oil remains hot for several hours, watch that children or pets stay away from the fryer.
• Use completely thawed meat, and be cautious with marinades as water in hot oil can cause a fire or explosion.
• Slide the thawed turkey into the hot oil carefully to avoid splashing or spillage.
• Do not crowd the pot. Oil needs to circulate freely around the bird.
• Use a drip pan under the turkey fryer in case of accidental spillage or boiling over of oil.
• Allow oil to cool completely before disposing or storing.
Food Safety Tips:
• Remember to begin with well-washed hands and clean utensils and keep them that way throughout the process. Immediately wash hands, utensils, equipment, and surfaces that have come in contact with raw meat.
• Turkey should be consumed immediately after cooking.
• Debone turkey and refrigerate or freeze all leftovers in shallow containers within two hours of cooking.
• Use leftover turkey within 3-4 days. Cooked turkey keeps for 3-4 months in the freezer.
Be sure and check out our web site at www.nebraskapoultry.org for additional information on turkey preparation, including grilling a whole turkey, smoking a whole turkey, cooking turkey breasts, recipes for utilizing turkey leftovers, plus Thanksgiving Countdown Tips.http://www.nebraskapoultry.org/mailto:mtorell2@unl.edu
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SOURCE: Debra E. Schroeder, Extension Educator
A University of Nebraska-Lincoln Extension workshop will assist families in making successful working arrangements and a financial plan when bringing a young person back to the farm or ranch operation.
Returning to the Farm, held during two weekends Dec. 11-12 and Jan. 8-9 at Lincoln's Holiday Inn downtown, will help the family accomplish numerous goals to make returning to the operation successful, said Megan Voss, project coordinator, agricultural economics at UNL.
"Bringing a young person into a farm/ranch operation presents challenges," Voss said. "However, this workshop can help the young person get a solid start, keep the farm/ranch in the family and ensure a comfortable retirement for all involved."
The workshop is recommended for college students, parents, spouses and significant others who plan to farm or ranch together, families currently operating farmers or ranches, and those who are making business and family decisions. All members of the operation management team should attend both weekend sessions, Voss said.
During the program, participants will review financial feasibility, balance sheets and trend sheets; identify estate planning issues; develop a farm/ranch transition plan; set both personal and professional goals; and look at the communication process between family members.
Program presenters include UNL Department of Agricultural Economics and Extension personnel. Registration of $300 for the first four family members, plus $35 for each family member after the first four, is due Nov. 30. Registrations received after Nov. 30 will be charged an additional $35. Registration is limited to the first 15 families with paid registrations. The registration fee covers instruction, handout materials, meeting room costs, breaks and meals.
One hour of AECN credit is available for UNL students. For more information or to register, contact Voss at (800) 535-3456, e-mail mvoss2@unl.edu or visit the Web at http://wia.unl.edu/programs/returningtothefarm.html.
UNL Extension and the Department of Agricultural Economics is in the Institute of Agriculture and Natural Resources.
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SOURCE: Larry F. Howard, Extension Educator
Farmers face numerous business risks related to agricultural production to include commodity prices, input prices, technology, legal issues, and interpersonal communications. One of greatest expenses in an operation is often land rent and leasing fees; however flexible cash lease provisions offer a means to both manage business risks while at the same time offering opportunity to improve farm profitability. Flexible cash lease provisions are not new to Nebraska or agricultural production. A 1996 research study from The Ohio State University showed that even then, 8% of cash leases contained some form of flexible provision. Similar studies have shown that producers using flexible leases have improved the net profit of their operations, better managed land input costs, and improved their understanding of land economics. Land owners using flexible cash lease provisions have reported a marked improvement in understanding of land economics and improved returns, particularly in bumper crop years. Flexible leases are becoming so popular that the most recently adopted USDA Farm Bill includes favorable modifications to the very definition of a cash lease. So ask yourself, as a producer or land owner, can your agricultural business operation afford not to use flexible cash lease provisions? In response to an overwhelming request for additional training in flexible lease preparation and use, the University of Nebraska-Lincoln Extension will be holding a workshop in our area, on Thursday, December 10 from 1 to 4:00 pm at the Cuming County Courthouse meeting room in West Point. This workshop costs $10 for each participant to cover materials and presentation fees. Pre-registration for the event is required to hold your space, but payment can be made at the door. Further information regarding registration may be found by calling your local UN-L County Extension Office in Cuming County at 402-372-6006. Past participants have indicated they wished they had their landlord or tenant with them, so use this as an opportunity to build a stronger business relationship and come together.
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SOURCE: Larry F. Howard, Extension Educator
4-H Achievement Day is a chance for the Cuming County 4-H program to recognize its outstanding 4-H members and leaders for their accomplishments throughout the year and during their 4-H career, reports Jennifer Hansen, Extension Assistant.
Winning top honors at the 2009 4-H Achievement Day were, Krista Petersen, Landon Bloedorn, Lizzie Giese and Emily Guenther. Landon Bloedorn is the recipient of the outstanding service award. He is noted for his diligence, dedication, and excelling in all activities he is involved in. He has been in 4-H for 9 years and has been a keen competitor in the area of Rabbits, Photography, Leadership Food and Nutrition and Gardening. Throughout his 4-H career he has been involved in numerous citizenship activities including, placing flags on veteran’s graves for Memorial Day, donating coats to the needy and assisting with loading and delivering the donated coats, providing cotton blankets for soldiers, assisting with the Cuming County 4-H food drive and community beautification by cleaning up a highway corner and planting flowers, just to name a few. He has also served as his clubs Vice President and Treasurer as Jr. Horticulture, Photography and Rabbit Superintendent. He attended National 4-H Club Congress in the Communications and Expressive Arts Area. Even though he had reached the pinnacle 4-H activity, he continued to actively participate in 4-H activities setting his goals for even higher accomplishments. We value him for the strong role model that he has set for all Cuming County 4-H members these past years.
In School he was active in football, basketball, golf, band and academic team. He is actively involved in his church and the community. A highlight of his 4-H Career was being selected to represent Nebraska as a delegate to Club Congress and as first alternate for the trip to National 4-H Conference. He writes in his 4-H story “I’ve learned so much, met so many people, tried so many new activities, projects and events and have grown so much as a person through 4-H.”
The American Youth “I Dare You” awards are presented to members showing outstanding leadership and achievement to the Cuming County 4-H program. Receiving these honors this year were Lizzie Giese and Emily Guenther.
Lizzie Giese is a leader in the Cuming County 4-H program. She is a 9 year 4-H member and has concentrated her efforts on the areas of Healthy Lifestyles and Consumer and Family Sciences. She is known for her outgoing personality and her willingness to help others. Throughout her 4-H career she has been involved in numerous activities. She has also served as a 4-H club officer. She has been a right hand helper for her club leader, and this summer when the club leader had surgery she stepped in and assisted with all of the details of the club and assisting younger members in preparing for the fair. She is currently a Senior at West Point Beemer High School.
Emily Guenther is also a leader in the Cuming County 4-H program. She is a 9 year 4-H member, who is known for her excellence in the swine project. She has also excelled in the area of foods – particularly baking. She is good natured, willing and ready to step in and help out where needed. She is a role model for the younger members in her 4-H club. Throughout her 4-H career she has served her 4-H club in various leadership roles. In school she is active in athletics – volleyball, basketball and track. She also is a member of the National Honor Society.
Krista Petersen was recognized as the first 4-H member from Cuming County as well as in the state to successfully complete all of the requirements for her Level Six Diamond Clover Project.
Her goal was to prepare 5,000 bandages for the medical communities and missionaries in third world countries who are caring for patients with open wounds from disease complications
as diabetes, AIDS, HIV, leprosy, infections and injuries. The bandages were delivered on October 16 to the Global Health Ministries in Minneapolis who is responsible for shipping the bandages to the country with the greatest need. Krista documented that she had invested 145 hours personally in her project since September 15, 2008, and has 239 hours of match time from her 4-H club, adult and youth members of her church, her entire family, local hospital auxiliary members and senior citizens in our community. The value of the labor and supplies that were donated to this project is $2,944.00. Krista has set an excellent standard for all members in the county to aspire to.
Clark Mohlfeld, President of the 4-H Council served as the Master of Ceremonies. The welcome was given by Justin Sindelar, invocation, Pledge of Allegiance and 4-H Pledge were given by Latham Fullner.
A pork dinner was prepared and served by Francis and Theresa Klitz. Expenses for the meal and door prizes were provided by the 4-H Council from the funds raised from the Silent Auction and the 4-H Country Kitchen. Others contributing to the dinner were Cuming County Pork Producers, Citizens National Bank- Wisner, Roberts Dairy, McDonald’s Restaurant, and Wells Fargo Bank-West Point.
The 2009 Judging Team Coaches were recognized and thanked for their dedicated efforts in working with the teams. Volunteer coaches were: Livestock: Lee Schroeder; Horse: Kim Knobbe; and Meats Identification: Mark Schroeder.
Kim Knobbe reviewed horse contests that the team participated in during the season. Latham Fullner and Zach Johnson were recognized for their participation.
Larry Howard reviewed the accomplishments of the dog program. Jessica Garcia was honored.
Larry Howard reviewed the accomplishments of the dairy program. Brant Peters and Logan Peters were honored.
The accomplishments of the Livestock Judging Team and the results of this year’s State Livestock Judging Contest were reviewed. Those members presented with certificates were Jared Bourek, Jessie Ahrens, Tyler Bennett, Katlyn Ahrens, Justin Sindelar, Perry Albers, Heath Schroeder, Hunter Schroeder, Emilee Peterson, Shaila Bennett, Derek Johnson, and Haley Schroeder. The Senior team placed 1st overall. Jared Bourek was 1st overall, Jessie Ahrens was 3rd overall, Tyler Bennett was 5th overall. The 1st Intermediate Team was 2nd overall. Heath Schroeder was 2nd overall, Emilee Peterson was 9th overall. The 2nd Intermediate Team was 5th overall.
Mark Schroeder, coach of the Meats Identification program, reviewed the accomplishments of the participants of the program. Schroeder noted that the team placed third, fourth and sixth overall. Receiving certificates were: Jared Bourek, Jonathan Jahnke, Latham Fullner, Justin Sindelar, Erica Lewis, Emilee Peterson, Nathan Peatrowsky, Nathan Vesely, Austin Hallsted, Elliott Fullner.
Greg Strehle of Cuming County Public Power District presented the following 4-H’ers with their electrical energy awards. Winning desk lamps, alarm clocks and energy saving light bulbs were: Nathan Hatterman for his conducting things; Nathan Peatrowsky for his hazard identification and other; Kirby Hughes for his electrical repair; Austin Dushman for his extension cord; Devin Soll for his extension cord; Dylan Dushman for his extension cord and repair kit; and Tessa Hughes for her wiring picture story,.
All other awards were:
THREE YEAR MEMBERSHIP:
Alex Ausdemore, Bailey Batenhorst, Damian Birchem, riley Borman, Morgan Bracht, Austin Bruning, Alexis Burda, Jacob Combs, Erin Doernemann, Thomas Eckmann, Katrina Eisenbraun, Marci Franzluebbers, Jordan Fullner, Emma Gnad, Luke Gnad, Logan Godbersen, Blake Guenther, Kiley Guenther, Seth Hansen, Nathan Hatterman, Toni Hein, Emily Hrbek, Celsey Huisman, Tiffany Johnson, Braydon Kalkowski, Emilia Kienbaum, Connor Klitz, Madeline Knobbe, Hannah Kreikemeier, Kari Liermann, Alex Linder, Nicki Luebbert, Aaron Maas, Rebekah McGill, Paige Meier, Benjamin Meiergerd, Allissa Meyer, Grace Neiman, Jayda Oligmueller, Jamie Plagge, Nolan Plagge, Tiffany Plagge, Monica Reeson, Damon Risch, Daria Risch, Riley Ruskamp, Taylor Ruskamp, Tessa Ruskamp, Keeley Russman, Jasmine Smidt, Jase Sorenson, Justice Sorenson, Sam Ulrich, Nathan Vesely, Cooper Von Seggern, Dalton Wieneke, Madison Zobel.
FIVE YEAR MEMBERSHIP:
Anna Beune, Corie Bramble, Elizabeth Eckmann, Desirae Flores, Elliott Fullner, Grant Godbersen, Clint Hansen, Morgan Hansen, Tessa Hughes, Derek Johnson,Makenzie Kalkowski, Nathan Klitz, Gabrielle Knobbe, Jenny Knobbe, Ronald Kramer, Michael Liermann, Samantha Liermann, Jenni Lueshen, Brandon Meister, Morgan Olsen, Katelyn Petersen, Dean Peterson, Heath Schroeder, Hunter Schroeder, Melanie Stratmann, Morgan Von Seggern, Brian Wordekemper.
TEN YEAR MEMBERSHIP:
Perry Albers, Landon Bloedorn, Drew Feller, Austen Godbersen, Christopher Huisman, Danielle Kreikemeier, Julie Kreikemeier, Tatem Kreikemeier, Brent Meister, Brandon Mohlfeld, Tawyn Nekuda, Brant Peters, Krista Petersen, Seth Ritter, Michael Schutte, Daniel Schweers, Tyler Stratman.
GRADUATES:
Jessie Ahrens, Landon Bloedorn, Chris Camin, Drew Feller, Zach Glaubius, Austen Godbersen, Caitlyn Guenther, Nicole Harder, Steven Heermann, Julie Kreikemeier, Laura Kreikemeier, Jordan McKay, Brent Meister, Brandon Mohlfeld, Christopher Reimers, Erin Marie Risch, Seth Ritter, BJ Schlickbernd, Daniel Schweers, Tyler Stratman, Jessica Strehle, Amanda Ulrich, Sam Wiborg, Ausin Wieneke, Brian Wordekemper.
LEADER RECOGNITION:
2 Years of Service: Angie Cargill, Brooke Combs, Elliott Liermann, Jaimy Liermann, Lisa Manley, Tim Polenske, Timothy Schultz, Darin Urwiler, Lori Urwiler.
5 Years of Service: Kim Knobbe, Paul Knobbe, Sheila Sindelar, Jean Stieren, Melann Wiechman.
10 Years of Service: Alice Breitkreutz, Kellie McKay, Helen Ross
15 Years of Service: Eric Breitkreutz.
20 Years of Service: Brian Guenther, Sue Schroeder.
4-H EVENT VOUCHERS:
4-H Event Vouchers would not be possible without the support of business and individual donations.
4-H Event Vouchers - $75.00 to be used at statewide 4-H Camps, 4-H Club Congress, Citizenship Washington Focus or other 4-H Leadership Events: - Nathan Groth, Trevor Hasenkamp, Sarah Herzinger, Jonathon Jahnke, Tiffany Johnson, Ronald Kramer, Alia Liermann, Emily Ludwig, Allissa Meyer, Chase Ott, Krista Petersen, Nicholas Petersen, Jacob Uhing, Jesse Urwiler, Sierra Urwiler.
4-H Event Vouchers - $ 10.00 to be used at Cuming County Day Camp: Maci Batenhorst, Sophie Glaubius, Megan Groth, Taron Hasenkamp, Lauren Jacobsen, Kia Liermann, Hannah McGill, Rebekah McGill, Adrianna Meiergerd, Alison Meiergerd, Evan Meiergerd, Ariel Meyer, Ashton Meyer, Ronny Petersen, Jayda Oligmueller, Krista Ott, Claire Raabe, Jayden Raabe, Keegan Ruskamp, Tyson Snodgrass
National Club Congress Representative: Susan Ross, Leadership & Citizenship; David Ross (alternate) Leadership & Citizenship
2009 STATE RECORD BOOK NOMINEES:
Tyler Bennett, Animal Science; Garrett Borgelt, Animal Science; Jessica Garcia, Animal Science and Healthy Lifestyles; Elizabeth Giese, Animal Science and Healthy Lifestyles; Austin Hallsted, Plant Science; David Ross, Communication & Expressive Arts; Susan Ross, Communication & Expressive Arts.
2010 DISTRICT RECORD BOOK NOMINEES by Curriculum Area
Christine Beune – Citizenship & Leadership; Healthy Lifestyles
Carling Bloedorn – Animal Science; Citizenship & Leadership; Communication & Expressive Arts; Consumer & Family Science; Healthy Lifestyles; Plant Science
Connor Bloedorn – Citizenship & Leadership; Communication & Expressive Arts; Healthy Lifestyles; Plant Science; Science & Technology
Nicole Cargill – Consumer & Family Science
Justine Ernesti – Animal Science, Citizenship & Leadership
Elliott Fullner – Healthy Lifestyles
Latham Fullner – Animal Science, Science & Technology
Jessica Garcia – Communication & Expressive Arts; Healthy Lifestyles
Alex Glaubius – Communication & Expressive Arts
Austin Hallsted – Animal Science; Communication & Expressive Arts; Science & Technology
Trevor Hasenkamp – Animal Science
Travis Hermelbracht – Animal Science
Sarah Herzinger – Citizenship & Leadership; Consumer & Family Science; Environmental Education; Healthy Lifestyles
Erica Lewis – Consumer & Family Science; Healthy Lifestyles
Nicholas Petersen – Citizenship & Leadership; Consumer & Family Science; Environmental Education
Justin Sindelar – Citizenship & Leaders
National 4-H Conference & Other Events: Justine Ernesti, Krista Petersen, and Justin Sindelar
2009 COUNTY MEDAL WINNERS
ACHIEVEMENT
Junior – Rebecca McKay
Int. – Latham Fullner
Senior – Landon Bloedorn
AG ACHIEVEMENT
Int. – Latham Fullner
Senior – Travis Hermelbracht
BEEF
Junior – Megan Groth
Keeley Russman
BICYCLE
Junior – Calby Ruskamp
BIRD BEHAVIOR
Junior – Sophie Glabius
BREAD
Junior – Emily Ludwig
Int – Sierra Urwiler
BUCKET CALF
Junior – Alexis Heller, Tessa Ruskamp
CAT
Junior - Jacob Borgelt
CHILD CARE
Junior – Jayda Oligmueller
CITIZENSHIP
Junior – Sophie Glaubius, Rebecca McKay, Riley Ruskmap, Lauren Jacobsen
Int – Sarah Herzinger, Nicholas Petersen, Carling Bloedorn, Connor Bloedorn
Senior – Travis Hermelbracht
CLOTHING
Junior – Allison Meiergerd, Adrianna Meiergerd, Claire Raabe, Krista Ott, Sophie Glaubius, Rebecca McGill
Int. – Erica Lewis, Christine Beune
COMPUTER
Junior – Calby Ruskamp
Int – Jonathan Jahnke
DAIRY GOAT
Junior – Tyson Snodrass, Alexis Heller
DOG CARE & TRAINING
Int – Trevor Hasenkamp
ELECTRICITY
Junior – Nathan Hatterman
ENTOMOLOTY
Junior – Alex Linder
FASHION REVUE
Ashton Meyer, Ariel Meyer, Daria Risch, Rebecca McKay, Jordan McKay, Brooke Wegner, Megan Groth, Shaila Bennett, Adrianna Meiergerd, Maci Batenhorst
FITNESS LEADERSHIP
Junior – Lauren Jacobsen
FOOD & NUTRITION
Junior – Kariden Briggs, Marci Franzluebbers, Christina Sindelar
Int – Elliott Fullner, Sierra Urwiler, Jarett Sindelar
Senior – Elizabeth Giese
FOOD PRSERVATION
Junior – Rebekah McGill
Int. – Connor Bloedorn, Kalin Hingst
HERITAGE & FAMILY FOLKLORE
Junior – Jayda Oligmueller, Alison Meiergerd
Int. – Nicholas Petersen
HOME ENVIROMENT
Junior – Hannah McGill, Riley Ruskamp
Int – Anna Beune, Christine Beune
HORSE
Junior – Madisyn Uhing
Int – Zach Johnson
Senior – Justine Ernesti
HORTICULTURE/GARDEN
Junior – Rebekah McGill, Ronny Petersen
Int – Sierra Urwiler
HOUSELHOLD PET
Junior – Kirby Hughes
Int – Ronald McGill
LEADERSHIP
Junior – Christina Sindelar
Int. – Erica Lewis, Ronald Kramer
Senior – Landon Bloedorn
NEWS REPORTER
Int. – Carling Bloedorn
PETROLEUM POWER
Junior – Michael Borgelt, Jesse Urwiler
Int. – Latham Fullner
PHOTOGRAPHY
Junior – Rebecca McKay, Lauren Zuhlke, Christina Sindelar
Int – Jarett Sindelar
Senior – Justin Sindelar
POULTRY
Junior – Jesse Urwiler
Int. – William Breitkreutz
PUBLIC SPEAKING
Junior – Kariden Briggs, Evan Meiergerd
Int – Jessica Garcia
Senior – Elizabeth Cornett
PYGMY GOAT
Junior – Taron Hasenkamp
RABBITS
Junior –Adrianna Meiergerd
Int – Carling Bloedorn
Senior – Elizabeth Cornett
ROCKETRY
Junior – Jordan Fullner, Jayden Raabe, Ronny Petersen
Senior – Nicholas Petersen
SAFETY
Junior – Nathan Groth
SHEEP
Junior – Nathan Groth
Senior - Krista Petersen
SHOOTING SPORTS
Junior – Jacob Borgelt
Senior – Elizabeth Cornett
SWINE
Junior – Marci Franzluebbers
Int – Grant Godbersen
Senior – Matthew McGuire
WILDLIFE
Junior – Alex Linder, Evan Meiergerd, Ronny Petersen
Int – Sarah Herzinger
WOOD SCIENCE
Junior – Alexandria Breitkreutz, Jesse Urwiler, Evan Meiergerd
Int – Sara Tremayne
VET SCIENCE
Int – Nicole Cargill
4-H DIAMOND CLOVER
Level 1 – Amethyst
Sophie Glaubius, Alexis Heller, Alecia Keller, Emily Ludwig, Adrianna Meiergerd, Alison Meiergerd, Evan Meiergerd, Ariel Meyer, Ashton Meyer, Jayda Oligmueller, Ronny Petersen, Claire Raabe, Jayden Raabe, Keegan Ruskamp, Tyson Snodgrass, Whitney Wegner
Level 2 – Aquamarine
Kalin Hingst, Lauren Jacobsen, Alia Liermann, Kia Liermann, Alexandria Linder, Benjamin Meiergerd, Eve Ortmeier, Tessa Ruskamp, Jesse Urwiler, Sierra Urwiler, Brooke Wegner
Level 3 – Ruby
Sarah Herzinger, Ronald Kramer, Nicholas Petersen
Level 4 – Sapphire
Jessica Garcia, Austin Hallsted, Erica Lewis
Level 6 – Diamond Part II
Krista Petersen
Cloverbuds – Record Books Complete
Trevor Cargill, Mason Dimon, Audrey Glaubius, Rachel Groth, Mersadies Gustafson, Cole Jacobsen, Dylan Ludwig, Kaleb Meyer, Jessica Svoboda, Kayla Svoboda, Megan Schroeder
4-H Special Edition Writers
Carling Bloedorn, Connor Bloedorn, Landon Bloedorn, Elliot Fullner, Sophie Glaubius, Nicole Harder, Lauren Jacobsen, Jonathon Jahnke, Mariah Kenney, Erica Lewis, Alexandria Linder, Emily Ludwig, Adrianna meiergerd, Evan Meiergerd, Krista Petersen, Nicholas Petersen, Ronny Petersen, Sara Wordekemper
New Member Recruitment
Taylor Brester-Harstick, Mariah Kenney, Michael Borgelt, Nicholas Petersen, Jessica Garcia, Emily Lindell, Christine Beune, Anna Beune, Alex Stieren, Kaitlyn Combs, Seth Hansen
Retiring 4-H Council Recognition
JoAnn Lewis, Clark Mohlfeld, Chris Peterson, Justine Ernesti, Justin Sindelar
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SOURCE: Debra E. Schroeder, Extension Educator
Farmers can better understand their 2009 tax returns with help from a guide available through the University of Nebraska-Lincoln Extension. The 2009 Farmers Tax Guide has illustrated examples, a sample return and describes available deductions. Cuming County Extension Educator Larry Howard says the tax guides are in and are free to local producers. They can be picked up at the UNL Extension office in Cuming County, area tax preparers or any Cuming County bank.
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SOURCE: Larry Howard, Extension Educator
“We Can” food drive was conducted as part of the annual Cuming County 4-H Achievement Day. Members from throughout the county donated over 795.2 pounds of can goods, staples, paper products and personal care items. The donated food will be given to the West Point Food Pantry for distribution to needy families this winter.
This year the contest was divided into two sections, one for clubs with 15 or more members and the other for clubs with less than 15 members. Bismark Livestock collected and donated 125.8 pounds of food to win the large club division. Runner up in this division was Cuming Creek Hustlers with 26.6 pounds of food. In the small club division, Clever Clovers donated 305 pounds of food. The runner up was Cuming County Clovers with 155.8 pounds. Both winning clubs will received a donation will be made in their name by the Cuming County 4-H Council. Donations will be made to both Goldenrod Hills Community Action Food Pantry and the West Point Food Pantry.
Krista Petersen, Alex Glaubius, Carling Bloedorn, and Nic Petersen coordinated the project, weighing all the donations. Prairie Ramblers 4-H Club made a cash donation to the Goldenrod Hills Community Action food pantry.
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SOURCE: Debra E. Schroeder, Extension Educator
University of Nebraska–Lincoln Extension Educators have planned the 2009-2010 Beef Satellite Short-course entitled, “Staying Competitive in an Ever Changing Beef Cattle Industry”. Cattle producers are highly encouraged to attend as there will be multiple sessions covering many different topics! Producers will get to see the latest research findings from UNL and will get to determine if utilizing such practices will assist them in their cattle operations.
The series is scheduled to be held Monday evenings beginning at 7:00 p.m., on December 14 & 21, 2009 and January 11 & 18, 2010, at the Cuming County Courthouse Meeting Room in West Point. The December 14, 2009 session is entitled, “Protein Supplementation: It’s More Than the Impact on the Cow.” The speaker for the evening will be Dr. Rick Funston, Beef Specialist on Beef Cattle Reproduction from the UNL West Central UNL Research Center. The December 21, 2009 session will cover, “Herd Bio-security – Keeping TB and Trich Out of Your Herd” and will be presented by Dr. Richard Randle, UNL Extension Veterinarian. On January 11, 2010, Dr. Chris Calkins, UNL Meat Scientist, will be presenting on, “What’s the Beef? – Impact on Feeding Distillers On Beef Quality & New Products On the Horizon.” The final date, January 18, 2010, will entail a presentation on, “Indexes, SNP’s & DNA Testing – Understanding the Complicated Genetics and How It Applies To the Cow/Calf Producer,” by Dr. Matt Spangler, UNL Beef Specialist.
The sessions are presented over the satellite and will entail a question-answer session following the presentations! Each session should conclude around 9:00 p.m. If you have any questions please contact Larry Howard, Extension Educator in Cuming County at 402/372-6006.
Other locations at which this short-course can be viewed along with the person & phone numbers to contact are as follows:
Brian Strauch- Red Willow- 308-345-3390
Darci McGee- Nuckolls- 402-225-2381
Bethany Johnson- Central Sandhills- 308-645-2267
Jay Jenkins-Cherry- 402-376-1850
Gary Stauffer- Holt-402-336-2760
Aaron Berger- Kimball-Banner- 308-235-3122
Larry Howard- Cuming- 402-372-6006
Steve Todd- Washington- 402-426-2550
Duane Lienemann- Webster-402-746-3417
Sara Ellicott- Saunders- 402-624-8030
Brent Plugge- Buffalo- 308-236-1235
Steve Niemeyer- GLW and Central IV- AT ORD- 308-346-4200
Bruce Treffer- Dawson- 308-324-5501
Troy Waltz- Custer- 308-872-6831
Tyler Williams- Phelps-Gosper- 308-995-4222
Randy Saner- Lincoln Co.- 308-532-2683
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SOURCE: Larry F Howard, Extension Educator
