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The fast track
Hammeke launches career while attending UNK
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Alex Hammeke works for NRG Media in central Nebraska as a midday host, afternoon personality and play-by-play announcer. “Basically, if you were to turn on any radio station in town, wait five minutes and you might hear me.” (Photo by Erika Pritchard, UNK Communications)

KEARNEY, Neb. – Alex Hammeke was the best male tennis player at Ellinwood Middle School. That’s a nugget he often shares while talking about his athletic background.

“There were six of us on the team. One guy. I just ignore the fact that the rest were girls,” he said with a laugh. Hammeke refers to himself as “not athletically gifted.” He didn’t play sports in high school. Instead, he found another way to pursue his passion.

“I was not given the smarts of the family. That was given to my sister. I was given my aunt’s inability to shut up,” he joked. “And I couldn’t have found a better way to put that to good use.”

With a knack for telling stories and connecting with people, Hammeke decided to enter the world of sports communication.

The Ellinwood native started broadcasting games in high school, first through the NFHS Network, an online platform similar to Striv, then as a color commentator for a local radio station. At nearby Barton Community College, where he earned an associate degree in sports management, Hammeke was the full-time voice for the Cougar baseball team.

“After my sophomore year of college, I was pretty much convinced that sports broadcasting is what I wanted to do,” he explained.

Before he could take the next step toward that career, Hammeke needed to find a school that offered a four-year degree in this field. Naturally, he simply Googled “sports broadcasting majors near me.”

“Kearney popped up. Oklahoma State popped up. If I hated both schools, I’d say screw it and just go to Wichita State. They were my fail-safe,” Hammeke said.

He visited the University of Nebraska at Kearney on a cold and blustery day in January 2021. It was J term, so very few students and faculty were on campus. However, Ford Clark, a senior lecturer at UNK and general manager of the campus radio station, KLPR 91.1 FM, agreed to meet with Hammeke and his father and show them around the Department of Communication.

Four days later, following a tour at Oklahoma State University with roughly 60 other students, Hammeke made his decision.

“I wasn’t going to go south. I was going to go north and be a Loper,” he said. “After Ford met with me and showed me what I could do here, I was convinced this was the place to go.”


Honing his skills

Clark was excited to have an accomplished writer and broadcaster and “very cool guy” join the program.

“Alex is a hilarious, hardworking, extremely intelligent person. He is also someone I would describe as having an ‘old soul,’” Clark said. “He is a throwback to a person you might think grew up in my generation. He has a love for AM radio, he loves reading paper versions of newspapers and he can talk to virtually anyone of any age. He also loves to travel and garner knowledge, and he retains knowledge like no one I have ever met.

“He is truly someone unlike anyone I have ever known.”

Obviously, the former UNK faculty member and his advisee immediately clicked. Within his first semester on campus, Hammeke was calling UNK Athletics events for KLPR. He was also hired by NRG Media as a board operator and color commentator for Kearney High School football games.

“The experience that I was able to gain here basically fast-tracked where I am professionally within radio,” Hammeke said. “Being in a smaller environment where I was able to hone my skills and get that hands-on experience really accelerated my career.”

Hammeke was part of the KLPR sports staff throughout his time at UNK, co-hosting the weekly “Throwin’ Lopes” talk show and calling games for several UNK teams. One of his favorite moments was the historic Volleyball Day in Nebraska, when 92,003 people packed Memorial Stadium in Lincoln to watch matches featuring the Lopers, Huskers, Wayne State College and University of Nebraska at Omaha, setting a record for the most-attended women’s sports event ever.

Along with his involvement on the athletics side, Hammeke served as the KLPR news director for two years and music director for one year. Hammeke also served as a sports writer and news editor for The Antelope student newspaper.

He earned awards from the Nebraska Broadcasters Association and was a national finalist in the Intercollegiate Broadcasting System Media Awards competition.

“Alex has tremendous skill in everything as it pertains to broadcasting,” said Clark, who recently accepted a faculty position at Briar Cliff University. “He has incredible knowledge of the profession and tremendous on-air skill, he is a wonderful interviewer and he is easy to work with. I could go on and on. He will be successful for a long, long time.”


Voice of Kearney

Dallas Nau, the general manager of NRG Media in central Nebraska, agrees with Clark. Nau calls Hammeke a “do what needs to be done” guy with a great attitude.

“Alex is a very talented, personable, team player who is a joy to work with,” Nau said. “He is very much a utility player, as they say in baseball.”

After two years in a part-time role, Hammeke was offered a full-time position with the media company in December 2023. Currently, he’s a midday host on Hits 106, afternoon personality on Y102 and play-by-play announcer on KGFW while also serving as interim sports director for all five NRG stations.

“If you were to tell me three years ago when I first stepped foot on this campus that I would have a full-time job before getting a diploma, I think I’d slap you and call you crazy,” he said.

Hammeke’s “wild ride” at UNK came to an end last week, when he graduated honorable mention with a bachelor’s degree in sports communication and a minor in sound recording technology. He represented the College of Arts and Sciences as a gonfalonier during the commencement ceremony.

Nau and Clark both believe he has the passion and skills to do whatever he wants in the industry, and everyone is thankful that the former middle school tennis player ended up on the radio in Kearney.

“I’m really happy where I am right now,” Hammeke said. “I couldn’t have found a better community than Kearney to start off in. I don’t really think I want to go anyplace else.”

V for Vegan Victory
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I often comment that if I hadn’t married a dairy farmer, I could potentially be a vegetarian.

Before you leave my column for good, know that I have nothing against meat necessarily, with a few caveats: for the animals’ sake, I value well-raised; for the eaters’ sake, I value minimally processed; and for the planet’s sake, I value conscious consumption. But I personally get kind of tired of eating it, if it’s by itself, and I don’t love touching it raw, so I could easily just slide into a mostly meatless lifestyle. 

My dad has always worked for non-profits (he still does), so in my childhood our food budget was never excessive. No one went hungry by any means, and my mom did a masterful job keeping my brothers and I satisfied and well-fed with healthy and varied meals, but meat was too expensive to be featured prominently. We would often have ground beef or shredded chicken in things, like stews, curries, casseroles, but not as the thing itself. It didn’t help that neither of my parents enjoy meat that much either, particularly not on the bone nor with any speck of schpeck (is that a Dutch word? I mean gristle or fat). I don’t actually remember an instance of my mom cooking a straight-up piece of meat, except for on a holiday or something maybe, and while I could be wrong, I don’t think I ever had a steak before Brian and I were dating.

That brings us to the present situation, where I’ve married into the farm family, and beef is one of the “cheaper” things around; it’s always in the freezer. The cows would have to literally be living in my house to get any more locally raised, and as I look out my window to see our Holsteins grazing in the adjacent field or listen to my husband talk about cow comfort, I don’t have many qualms about their good lives. (Waste chocolate is part of their daily nutritionist-formulated ration, for goodness sake; could they be happier?)

Even so, I have to admit my personal style still gravitates away from meat, and towards things like vegetables, beans, and cheese. Lots of cheese - hence why I could be a vegetarian by happenstance, but never a vegan. Because dairy. 

I don’t make choices for other people though, of course, and I’m well aware there are realistic moral or health arguments for following a plant-based diet. I had the opportunity to expand my vegan cooking capabilities last weekend when I catered a retreat for a group with multiple dietary needs, and I really enjoyed (some of) the challenges. I hollered when I took my first taste of the tofu-based mayo, grabbing the jar of Duke’s out of the fridge for a side-by-side taste test – it’s not an exact replica but it is so stinking close. I made a couple gallons of my archetypal yogurt, delivering some plain and whisking up a jar of brown-sugar vanilla; but also tried my hand at using homemade coconut milk to make into coconut yogurt, and was pleasantly surprised at my success. 

And honestly I was a little offended at how well the vegan baking went. I take joy in using my hens’ eggs, any number of homemade dairy products, and local honey in my baked goods, and even the science of baking changes when techniques turn plant-based. But with the help of some solid ingredient stand-ins and some respectable recipes, my cakes, scones, and cookies all turned out beautifully. 

I will, however, tactfully decline from comment on the soymilk ricotta and melty cheese. Our dairy cows have good job security there.


Vegan Chocolate Fudge Cupcakes

I borrowed most of this recipe from the Great British Bake Off — like I said, a credible resource. It’s similar to one-bowl “wacky cake” if you’re familiar with that, but with a spot more panache. Rich and moist, these cupcakes were so easy because they didn’t require creaming the butter (since there was none); just a whisk can get the job done. I did finish them with a butter-free “buttercream” frosting, but they were so good, I’m not even sure they needed it. 

Prep tips: I had a little extra batter after filling a dozen cupcakes, so I made a few mini ones as well. Use cute paper liners and you have the perfect little springtime snack. 

• 1 cup soy milk

• 1 teaspoon apple cider vinegar

• ¾ cup white sugar

• ⅓ cup brown sugar

• ½ cup veg oil

• vanilla

• 1 ½ cup flour

• ¾ cup cocoa

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon salt

• 1 teaspoon espresso powder

• ¾ cup pumpkin puree

Mix milk and vinegar; set for 5 minutes. Whisk in sugars, oil, and vanilla. In a mixing bowl, sift flour, cocoa, baking powder and soda, salt, and espresso. Whisk in wet ingredients, adding pumpkin. Transfer to paper-lined cupcake pans, and bake at 400° for about 20 minutes. Let cool half an hour in pan before cooling on racks.


Amanda Miller lives with her husband, two young children, and whoever else God brings them through foster care on the family dairy farm in Hutchinson. She enjoys doing some catering, teaching cooking classes, and freelancing, but mostly chasing after her kids. Reach her at hyperpeanutbutter@gmail.com