
Articles
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1 week ago |
nptelegraph.com | Todd von Kampen
If you bet on May’s first summer holiday weekend being more like June than April, you lost. You won if you’re a western Nebraska farmer or rancher who got a full three-day Memorial Day weekend of plentiful rain ranging from 1 to 4 inches after months of drought.
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1 week ago |
starherald.com | Todd von Kampen
North Platte’s Sustainable Beef meatpacking plant plans to begin full processing of cattle Wednesday, says CEO and co-founder David Briggs. He said the decision followed a Tuesday “harvest line” test during which the sprawling plant on Golden Road fired up its production line after more than 2½ years of construction. “We received and harvested three animals all the way to the hot box, where the hot carcass is cooled,” Briggs said Friday.
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2 weeks ago |
nptelegraph.com | Todd von Kampen
The outlines of a mixed relationship emerge from North Platte’s 25-year-long experience with using tax increment financing to spark economic growth. It started with a five-year burst, highlighted by the openings of the Walmart Distribution Center and Menards, after the city’s first TIF project to rehabilitate its 1965 Holiday Inn went “on the clock” in 1999.
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2 weeks ago |
nptelegraph.com | Todd von Kampen
The North Platte Planning Commission Tuesday will discuss sand removal near the Platte River forks and a downtown gym’s plans for a new, larger location near Great Plains Health. The nine-member panel will meet at 5:30 p.m. in the City Hall council chamber, 211 W. Third St. The session may be viewed on Allo Communications channel 1 and the city’s YouTube channel. To access the online livestream, visit northplatte.gov/watch.
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2 weeks ago |
nptelegraph.com | Todd von Kampen
North Platte’s Sustainable Beef meatpacking plant plans to begin full processing of cattle Wednesday, says CEO and co-founder David Briggs. He said the decision followed a Tuesday “harvest line” test during which the sprawling plant on Golden Road fired up its production line after more than 2½ years of construction. “We received and harvested three animals all the way to the hot box, where the hot carcass is cooled,” Briggs said Friday.
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