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In America’s Dairyland, it’s hard not to love all things dairy! I have a deep appreciation for the cattle, the farm families that take care of them, dairy products such as cheese and butter, and dairy research. The Dairy Innovation Hub harnesses research and development at UW–Madison, UW–Platteville, and UW–River Falls campuses to keep Wisconsin’s $52.8 billion dairy community at the global forefront in producing nutritious dairy products in an economically, environmentally, and socially sustainable manner. On November 18, I attended the sixth annual Dairy Summit hosted at UW-River Falls. Approximately 175 people joined me in attending in-person, with an additional 75 participants joining virtually. From panel sessions to research talks, poster presentations and facility tours, “the Hub’s” newest projects were in the spotlight. This is one of two events that the Hub hosts throughout the year and is geared towards a general audience looking to learn more about dairy research, so the line-up of speakers and topics provided a little something for everyone in attendance. You can find the recorded sessions on YouTube  to learn more. If you’re looking to learn about The Hub’s most advanced research and dive deeper into scientific topics, the annual Dairy Symposium event is just for you! Don’t miss this world-class dairy research gathering each May. All Hub events are free and open to the public to ensure that you can keep up with the latest dairy research.  Sarah Hagenow, 78th Alice in Dairyland, and Randy Romanski, secretary of the WI Department of Agriculture, Trade and Consumer Protection, at the sixth annual Dairy Summit. Some of my highlights from the Dairy Summit include networking with old friends and making new ones throughout the day, understanding more about the research projects that the Hub supports, and experiencing insightful campus tours at UW-River Falls. The high-impacts tours showcased the Wuetrich Family/Grassland Dairy Center of Excellence that creates dairy products sold right on campus, the meat plant that processes high-quality meat products, and the Humane Handling Institute. Each of these facilities and programs gives students hands-on experience, either with meat or dairy processing, and truly impacts career readiness once students graduate. For example, the Humane Handling Institute is the only of its kind in the nation that provides students with direct training for animal handling standards. With this connection and collaboration, the Hub is able to not only grow the next generation of animal science researchers but also enhance workforce development across the state. There are several topics, disciplines, and research areas supported by the Dairy Innovation Hub. In fact, over 260 projects in four key priority areas have been funded by the Hub since its inception. One great example of a project is Dr. Lautaro Rostoll Cangiano’s research. Dr. Rostoll Cangiano is an assistant professor at UW-Madison, and he presented at the Summit on the role of colostrum in programming immune development of dairy calves. Calves are born immunologically naïve, meaning their immune system isn’t developed. They depend exclusively on colostrum for the transfer of immunity to help with protection against environmental pathogens during the first weeks of life, and as the calf’s immune system gradually matures over time. The goal of this research is to improve calf health and welfare, and develop best practice recommendations for Wisconsin dairy farmers, veterinarians, and dairy industry stakeholders on colostrum management. The Hub helps move our Wisconsin dairy industry forward by advancing knowledge about cow care, dairy products, environmental sustainability, and everything in between. I'm looking forward to sharing more information about the Hub, their projects, and their impact throughout my time as the 78th Alice in Dairyland. If you are part of the academic audience or are interested in a more in-depth look at the Dairy Innovation Hub, be sure to sign up for the fifth annual Dairy Symposium happening May 12, 2026! To learn more about the Dairy Innovation Hub and their research projects, visit  https://dairyinnovationhub.wisc.edu .

The holiday season often brings families and friends together over delicious food. Whether you enjoy a holiday ham, delicious desserts, or something in between, many of our favorites include an important Wisconsin staple – rich and creamy butter.   In November and December each year, butter sales peak as home cooks prepare their holiday recipes to share with loved ones. Retail butter sales are generally about 50% higher than average in these two months compared to the rest of the year. This enthusiasm for butter has even shown up in yearly consumption trends for the past half-century. Butter consumption is currently at a 50-year high, with the average person consuming about 6.5 pounds of butter per year. This is surely a reason to get all buttered up for the holidays!   Butter is made from two simple ingredients: cream and salt. Therefore, it’s one of the most wholesome ingredients we can use in our cooking and baking! Our dairy cows make sure we have plenty of cream available to keep Wisconsin’s 13 butter processing plants busy, making Wisconsin one of the top two butter producing states! This all helps support Wisconsin’s $52.8 billion dairy industry and our hardworking dairy farming families in the state. This time of year is often a season for family traditions and gatherings, so I would like to recognize those families who live out their traditions on the farm, producing a high-quality product for people across the nation to enjoy. In Wisconsin, 99% of dairy farms are family owned, which means you support a local friend, neighbor, and community member when you buy Wisconsin dairy.   One of my favorite ways to use butter this time of year is in compound butter, or butter that has been mixed with other ingredients. These are ideal for elevating your next gathering and using up any extra ingredients you may have on hand, like herbs, cheeses, fruits, or more. One compound butter I’ll be highlighting this season is a Savory Cheese and Herb Butter. The ingredients include softened butter; Wood River Creamery™ Cheddar Gruyere cheese; minced herbs like basil, chives, parsley, and/or rosemary; and salt and pepper to taste. I then like to spread this atop a Hasselback potato to create a show-stopping holiday dish that is sure to please. You can find this recipe and many more like it at Wisconsin Cheese .     To “spread” this holiday cheer, I’m featuring 12 recipes on social media to show how you can use Wisconsin butter in a variety of different ways. Be sure to follow the Alice in Dairyland Facebook, Instagram, and LinkedIn accounts for daily butter updates and tips on how to make the most of your holiday gatherings with real Wisconsin butter. While you’re shopping for all your holiday essentials, look for the Proudly Wisconsin Dairy badge or the number “55” on packaging to identify genuine Wisconsin dairy products. Buying local is a great way to contribute to your local economy, and support Wisconsin’s farmers and small businesses. Find great Wisconsin butter recipes and more butter tips at WisconsinCheese.com/butter . This holiday season, choose Wisconsin butter and savor the flavor, quality, and tradition that have made it a staple in kitchens for generations. Just as this season brings people together in rich celebration, real dairy butter ties together many of our favorite dishes and unites family members in anticipation of a delicious gathering. The warmth and comfort of the holiday season just wouldn’t be the same without Wisconsin butter!

Gift giving has long been a cherished part of holiday celebrations, and in Wisconsin, it carries a special layer of tradition and local pride. From handmade treasures and family recipes to artisan cheese, maple syrup, or handcrafted goods, Wisconsinites find meaningful ways to share the spirit of home. Luckily, the Something Special from  Wisconsin™ (SS f W) program makes it easy to find genuine Wisconsin products for all your gift giving needs this holiday season. A tradition itself, the SS f W program has been administered by the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) since 1983. Members are local producers of all shapes and sizes, certifying that at least half of their product’s ingredients, production, or processing have come from within our state. With over 500 companies to choose from, SS f W offers something for everyone to enjoy. The following companies are a testament to the artisan craftsmanship of SS f W and offer a variety of ways for you to “savor the season” during the holidays! Whether you’re looking for candles, popcorn, drinks, or anything in between, you can find wonderfully crafted Wisconsin products at somethingspecialwi.com . Books | Beverages | Candles and Moisturizers | Cheeses | Desserts and Sweet Treats | Dog Treats | Gardening and Christmas Trees | Granola | Honey | Meals | Sauces and Seasonings | Snacks Books Wisconsin agricultural journalist Corey Geiger  celebrates Wisconsin’s farming legacy through storytelling. His narrative nonfiction books, “On a Wisconsin Family Farm” and “The Wisconsin Family Farm They Built,” capture six generations of rural life and the making of America’s Dairyland. With warmth, wit, and a deep respect for his roots, Geiger flings open the barn doors to unforgettable characters and true Wisconsin history. His second book even includes a foreword by beloved Wisconsin author Jerry Apps. www.coreygeiger.com  | Facebook: Author Corey Geiger Order online at www.coreygeiger.com to get a personalized, signed copy or purchase at your local bookstore. Storytelling meets agriculture in Dairy Diaries , a charming children’s book series by farm wife and author Chase Pagel. Titles like “Big Farms, Little Farms” and “Good Night, Heifer” paint real farm life on the page, helping kids connect with agriculture through heartwarming tales inspired by Pagel’s own third-generation family farm. This is sure to bring a smile to readers of all ages, both young and old, with tales that captivate minds and celebrate the beauty of farm life. www.dairy-diaries.com  | Facebook: Dairy Diaries LLC Order on Amazon. Beverages Rooted in tradition, Dairyland Ginseng  continues Wisconsin’s proud ginseng legacy. This family-run business is promoting their American Ginseng Tea and Ginseng Capsules during the holiday campaign. These products are made from 100% pure Wisconsin-grown roots and are crafted in-house to preserve the natural quality and purity that make American ginseng a world-renowned health booster. https://dairylandginseng.com  | Facebook: @dairylandginseng | Instagram: dairyland_ginseng Order online at https://dairylandginseng.com  or on Amazon. Duck Creek Winery and Denmark Distilling pair Wisconsin craftsmanship with community care. Their Salted Caramel Moonshine brings smooth, sweet warmth to cocktails, while the Veterans Vintage Pomegranate Wine gives back to local veterans with every bottle. Whether you enjoy it as part of a cocktail or straight to a glass, these products will surely add flavor to your savor. www.duckcreekwine.com  | Facebook and Instagram: Duck Creek Vineyard and Denmark Distilling Find their Veterans Vintage Pomegranate Wine on Vinoshipper or at Duck Creek Winery. Their Salted Caramel Moonshine can be found at a few local stores in Denmark, WI and in the distillery. For those seeking to savor Wisconsin tradition in a new way, Mock & Co.  offers a spirit-free take on the state’s iconic cocktail. Their non-alcoholic Old Fashioned Sweet and non-alcoholic Old Fashioned Sour are crafted with real fruit juices, apple cider vinegar, and custom bitters, allowing you to “savor the spirit of Wisconsin without the spirits.” www.mockandco.com  | Facebook: @drinkmockandco Order online at www.mockandco.com   Raise a glass to Wisconsin’s vineyards with Ziegler Winery , nestled in the unique growing region called the Wisconsin Ledge AVA. Their Wiscato White—a sweet, fruit-forward Moscato-style wine—and the Escarpment Red, a smooth, dry red blend, are both estate-grown and award-winning. Each bottle reflects the care, climate, and craftsmanship that make Wisconsin wines truly special and will surely add flavor to your savor. www.zieglerwinery.com  | Facebook: Ziegler Winery | Instagram and TikTok: ziegler.winery Find them in-store at Ziegler Winery, Woodman’s Appleton, and Piggly Wiggly Stores with a list of participating stores at www.zieglerwinery.com . Candles and Moisturizers In central Wisconsin , Ambrosia Flame Candles  is creating cozy holiday moments with their hand-poured soy candles. As a feature in Alice in Dairyland’s holiday promotion, the Wisconsin Old Fashioned Candle captures the scent of cinnamon and citrus, while the Cashmere Pumpkin Candle offers a sophisticated twist on fall’s favorite aroma. Female-owned and small-batch crafted, each candle is made with natural, non-toxic ingredients and designed to fill your home with warmth and luxury. www.AmbrosiaFlameCandles.com  | Facebook & Instagram: ambrosiaflamecandles | TikTok: @Ambrosia.Flame Order online at www.AmbrosiaFlameCandles.com or find them in store at Chapter & Charm in Waterloo, WI. At Black Earth Creek Candle Company , winter coziness comes naturally. Their featured Winter Woods Candle evokes a stroll through a pine forest on a crisp day, while their Cocoa Cashmere Body Butter combines shea butter, sweet almond oil, and apricot kernel oil for silky, nourished skin. Every candle and body product is handmade, clean, and safe; tested for a perfect, even burn and crafted from locally sourced ingredients. www.blackearthcreekcandleco.com  | Socials: blackearthcreekcc Order online at www.blackearthcreekcandleco.com , find them at local events through their socials, or at retailers like Noble Knight Games, Jada's Garden, Carr Valley Cheese in Mazomanie and Sauk City, and additional locations. Discount Code: AliceinDairyland15 Important Dates: Christkindl Market in Paoli, WI December 12-14 For natural wellness seekers, Oak Creek Hemp Company  brings care and quality straight from the field. This small family farm in southeastern Wisconsin grows all its hemp locally, producing CBD gummies, moisturizing cream, and other wellness products with third-party testing to ensure purity and effectiveness. From candles to balms, Oak Creek Hemp focuses on transparency and trust—helping customers feel confident about what they’re putting on or in their bodies. www.oakcreekhempcollc.com  | Socials: @oakcreekhempco Order online at www.oakcreekhemcollc.com .   Cheeses In the Driftless Region, Carr Valley Cheese Company  continues its century-long cheesemaking tradition. The fourth-generation family business is known for crafting cheese in small, open vats the old-fashioned way. For the holidays, Carr Valley’s Holiday Bread Cheese adds a seasonal twist with festive herbs and spices, while Blue Spruce Blue delivers a delicately smoked, woodsy flavor. With two Master Cheesemakers and a global reputation for excellence, Carr Valley continues to lead the way in artisan cheese innovation. www.carrvalleycheese.com  | Socials: @carrvalley Order online at www.carrvalleycheese.com  or head to one of their seven retail stores in southwestern Wisconsin. Important Dates: Holiday Bread Cheese will be available until December 31. Crave Brothers Farmstead Cheese proves sustainability and flavor can go hand in hand. Powered by renewable energy from their own methane digesters, the Crave family produces decadent Mascarpone and Chocolate Mascarpone, perfect for sweet or savory dishes. Their chocolate mascarpone has even won the Wisconsin State Fair Grand Master Cheesemaker award two years in a row. This is an achievement that’s as impressive as their commitment to clean energy and quality. www.cravecheese.com  | Facebook: Crave Brothers Farmstead Cheese | Instagram cravecheesellc Order online at www.cravecheese.com  or find them in-store at Woodman’s, Metcalfe Market, and Whole Foods. Cheese lovers can spread the joy with Pine River Pre-Pack , whose award-winning Cranberry Cheddar and Spicy Pimento Cold Pack Cheese Spreads are on full display during the holiday promotion and crafted with Grade A Wisconsin cheddar and butter. Since 1963, Pine River has perfected the art of cheese spreads, earning more awards than any other brand while using local ingredients and skilled cheesemakers. Try them on your crackers for a holiday cheese board or in a cheesy recipe for the main dish during a family dinner. www.pineriver.com  | Facebook: @PineRiverPrePack | Instagram: pinerivercheesespread Order online at https://www.wisconsincheesemart.com/pages/pine-river  or https://pineriverdairy.com/cheese-spreads , and find them in local grocery stores. From cheese to heritage, Widmer’s Cheese Cellars  continues nearly a century of excellence in artisan cheesemaking. Founded in 1922, this fourth-generation family creamery produces Wisconsin originals like Brick Cheese and Matterhorn, a cheddar-alpine blend. With countless awards and a spot on the National Registry of Historic Places, Widmer’s represents true Wisconsin tradition. www.widerscheese.com  | Socials: @widmerscheese Order online at www.widmerscheese.com . Important Dates: Place any gift box order before December 1 and receive 10% off your gift box order. At Two Guernsey Girls Creamery , new family traditions and quality milk come together in every product. This small northeast Wisconsin creamery produces A2 White Cheddar Cheese using milk from their registered Guernsey cows. From their award-winning chocolate milk to rich hard-scoop ice cream, everything is crafted right on the farm or in their storefront for freshness you can taste. www.twoguernseygirlscreamery.net   Visit their farm store location at N3006 County Road E, Freedom, WI 54130. Desserts and Sweet Treats Satisfy your sweet tooth with Charlie’s Caramels , a family-run candy company born at a kitchen table in Winneconne. Their feature Melt-in-Your-Mouth Caramels and Decadent Butter Toffee are handmade in small batches, each piece lovingly wrapped by hand. After founder Charlie’s passing, his wife Mary and daughters have proudly continued his legacy, sharing his irresistible recipes with candy lovers across the state. https://charliescaramels.com  | Facebook: Charlies Caramels Order online at www.charliescaramels.com  or email caramelsbycharlie@gmail.com . Important Dates: Last date to order to guarantee delivery by Christmas is December 1, 2025. A nostalgic favorite, CTL Foods, Inc.  brings back memories of the classic soda fountain with its Soda Fountain Malt Powder. Blended in Wisconsin for nearly 50 years, this all-natural malt delivers rich, old-fashioned flavor—ideal for milkshakes, desserts, and family recipes that never go out of style. www.CTLFOODS.com   Order online at www.CTLFOODS.com or Amazon; and find them in-store at Metcalfe’s; The Pearl in La Crosse, WI; The Sweet Shop in La Crosse, WI; and select Hy-Vee and Woodman’s locations. Sweeten the holidays with Fazio’s Chocolate , where hand-crafted, award-winning creations make every day a little more magical. Their Festive Advent Calendar features 25 doors filled with beautifully hand-decorated chocolates, from candy canes to “Cheers from Wisconsin” truffles. It’s a perfect family tradition or a thoughtful, artistic gift for anyone with a sweet tooth. www.fazioschocolate.com  | Socials: @fazioschocolate Visit their storefront location or call to place your order with previews available online at www.fazioschocolate.com . Important Dates: It’s best to order before December 5. From dessert lovers to nostalgic diners, Kelly’s Pot Pies & More  serves up family tradition with Kelly’s Cheesecake and Patio Club Lemon Torte. Both date back to the 1960s and the famed Milwaukee Patio Club restaurant that offered creamy, homemade flavor. Once you see these works of art, you will know that they are perfect additions for holiday tables. www.KellysPotPies.com  | Socials: @KellysPotPies Preorder online at www.KellysPotPies.com  or find them at their store locations in East Troy or Greenfield, WI, at local farmers markets and events shared on their socials, and specialty stores listed on their website. For those with a sweet tooth, Prairie Junction Co.  crafts Brandy Old Fashioned Toffee using Wisconsin butter, Drink Wisconsinbly Brandy, and Rustic Oak mixers. Made in small batches on their family farm, this gluten-free treat proves “It’s Always Toffee Season.” Owner Sarah Coulman and team have previously partnered with local Wisconsin companies, making sure to support other small businesses across the state with their own business. www.prairiejunctionco.com  | Facebook: prairiejunctionco | Instagram: prairiejunction Order online at www.prairiejunctionco.com . Chocolate lovers can’t go wrong with Ultimate Confection Chocolates , Wauwatosa’s beloved destination for handcrafted treats since 1990. Their Ultimate Chocolate Snack Tin, Assorted Chocolate Gift Box, and SSf W Chocolate Bars make perfect gifts, with everything from creamy meltaways to chewy caramels. Each piece is hand-dipped the old-fashioned way and is a sweet testament to local tradition and community support. www.ultimateconfection.com  | Facebook: ultimateconfection | Instagram and Pinterest: ultimateconfections | TikTok: @ultimateconfectionsmke | X: @uconfections Order online at www.ultimateconfection.com ; head to their shop at 800 N. 68th St., Wauwatosa, WI 53213; or find them throughout Milwaukee County and beyond, at local events (including the Wisconsin State Fair), craft fairs, and festivals with event listings on their Facebook page. Important Dates: December 15 is the last day to order to ensure timely arrival before December 25. Dog Treats Even four-legged friends get a taste of Wisconsin goodness with Mrs. Beaster’s Biskits , where small-batch, grain-free dog treats like Elk Sweet Pumpkin and CBD Peanut Berry Blasters are made with local ingredients — and with help from workers with cognitive and mental health disabilities. www.mrsbeastersbiskits.com  | Socials: mrsbeastersbiskits Order online at Etsy, email mrsbeastersbiskits@yahoo.com , or find them in pet stores and natural food stores. Gardening and Christmas Trees Sustainability takes center stage with Ewe and Me Wool Company , whose Woolly Belly Pellets are made from 100% renewable Wisconsin wool. These natural fertilizer pellets hold three times their weight in water, releasing moisture and nutrients slowly into your soil — a planet-friendly boost for gardeners. Use these for potted plants during the colder months, and in your garden once summertime sun shows! www.woollybellypellets.net  | Facebook: Ewe and Me Wool Co | Socials: @eweandmewoolco | #wollybellypellets Order online at www.woollybellypellets.net . Discount Code: MADEINWIS for free shipping Surely no Wisconsin holiday is complete without a real Christmas tree. The Wisconsin Christmas Tree Producers Association  reminds us that a real Christmas wreath or tree isn’t just festive — it’s sustainable, renewable, and supports local farm ers. Real trees are grown on farms across Wisconsin and the U.S., just like pumpkins or corn. For every tree harvested, one to three seedlings are planted in its place. Along with this, choosing a real Christmas tree or wreath supports a farming family, enhances rural communities, and upholds jobs during not just the holiday season, but all year long. The fresh scent and feel of real pine bring warmth and nostalgia to every home and reminds us of all the special memories that have been made already, as well as those that are yet to come.   www.christmastrees-wi.org  | Facebook: Wisconsin Christmas Tree Producers Association | Instagram: @wichristmastreeproducers | YouTube: @wichristmastreeproducers You can purchase real Wisconsin-grown Christmas trees and wreaths directly from local family farms across the state. To find the farm nearest you, visit their website at www.christmastrees-wi.org  and use the interactive “Find a Real Tree” locator tool. Important Dates: November 17, 2025 – Alice in Dairyland will cut the ceremonial “First Christmas Tree” of the season at Newby’s Evergreen Farms, symbolizing the start of Wisconsin’s Christmas tree harvest and holiday traditions. Most Wisconsin choose-and-cut Christmas tree farms open the weekend before or after Thanksgiving and remain open through mid-December, or until inventory sells out. Granola Healthy snacking takes center stage with Cracknola , a handmade gourmet granola that brings “healthy joy” to every bite. Made with organic oats, pumpkin seeds, avocado oil, local honey, and maple syrup, this wholesome mix has just the right touch of cinnamon, vanilla, and salt. Cracknola is available in both pecan and nut-free versions and is perfect for sprinkling on yogurt, ice cream, or enjoying straight from the bag. It’s a versatile snack that can easily be taken on the go during a busy holiday season! www.getcracknola.com  | Facebook: Cracknola Order online via Facebook messenger or find them at Oshkosh, Berlin, Omro, or similar farm markets. Fuel up for adventure with Olympia Granola  with their numerous granola bar flavors, including the holiday feature Cherry Pepita Trail Bar. Packed with 8 grams of protein and bound with pure U.S. honey, these gluten-free bars are made for wherever the day takes you — from the hiking trail to the office desk. www.olympiagranola.com  | Socials: @olympiagranolabars Order online at www.olympiagranola.com  or find them in local grocery stores and special events across the state. Honey Local beekeeper Stephanie Slater, owner of Jam Session Honey and Preserves , captures the sweetness of the season with Wisconsin Wildflower Honey, harvested from the state’s prairies and orchards. With its smooth, delicate flavor and natural purity, this award-winning honey is as versatile as it is delicious. Try in tea, recipes, or straight from the spoon to treat yourself or wow guests at holiday gatherings. https://www.awardwinninghoney.com  | Facebook: jamsessionhoney Order online at: https://www.queenbeeartisanmarket.com/jam-session-honey  or in-store at Queen Bee Artisan Market in Lake Geneva, WI; Pine Acres General Store in Union Grove, WI; or at Gateway Technical College Holiday Gifting & Art Fair in Kenosha, WI on December 13. Important Dates: Saturday, December 13, 2025 for Gateway Technical College's annual Holiday Gifting & Art Fair in Kenosha, Wisconsin.  Meals And for those craving comfort food, Sheboygan Pasty Company , known for reviving the traditional Upper Peninsula pasty, now offers Casa Ranieri Calzones. Flavors like Italian Stallion and Rustic Sausage & Spinach are handmade with fresh, local ingredients—born from the Ranieri brothers’ passion for hearty, homemade fare. www.casaranieri.com  | Socials: Casa Ranieri Calzones Find them in many local grocery stores using the complete list on their website. Sauces and Seasonings For grill masters, Burn Pit BBQ  delivers big flavor with a purpose. This veteran-owned company crafts small-batch seasonings like All Purpose Garlic and Memphis Style BBQ Rub, made with clean ingredients and bold Wisconsin pride. A portion of proceeds supports veteran organizations, making every meal a way to give back. https://burnpitbbq.com  | Facebook: Burn Pit BBQ | Instagram: @burnpitbbqguys Order online at https://burnpitbbq.com  and Amazon, or find them at select local retailers. Important Dates: Last day for shipping before Christmas is December 15. In Bailey’s Harbor, Mister Burns  is heating things up with bold, flavor-driven sauces. Their Tundra Heat BBQ Sauce delivers the perfect sweet-and-spicy balance with local honey, smoked onion, and peppers, while a new collaboration with Two Guernsey Girls Creamery brings Hot Mustard A2 Cheese to life. From seed to jar, Mister Burns continues a long-standing family tradition of Wisconsin flavor. https://mister-burns.square.site   Order online at https://mister-burns.square.site  or find them at local markets and in specialty stores. Important Dates: Door County Christkindlmarkt – November 28-30, December 5-7, December 12-14 No Wisconsin table is complete without a touch of tang, and Moose Lake Mustard delivers just that. Based on a cherished family recipe, their Original and Spicy varieties are both sweet and sassy. This mustard is decadent and is perfect as a dip, condiment, or marinade. Beloved by fans of all ages, it’s a pantry staple that brings flavor to everything. www.mooselakemustard.com  | Socials: Moose Lake Mustard Visit www.mooselakemustard.com  for a full list of in-person locations. Important Dates: Dixon Autumn Harvest Shows on November 8 and December 13, and Down to Earth Farmer's Markets with updates on Facebook. Backyard cooks will love Signature Spice Fusions , a small business focused on hand-blended, small-batch spice rubs. Their Memphis Dry Rub channels the smoky spirit of Beale Street’s barbecue roots, while the Backyard Pitmaster Rub offers a versatile blend perfect for any grill or smoker. Each recipe is developed by hand, crafted to elevate home cooking into a flavor-packed experience worthy of a championship cookout. www.signaturespicefusions.com  | Facebook: Signature Spice Fusions |Instagram: signature_spice_fusions Order online at www.signaturespicefusions.com  and in-person at local farmers markets. In Eau Claire, Silver Spring Foods  has been adding zest to tables for nearly a century. Family-owned for four generations, the Huntsinger family continues to produce America’s #1 retail horseradish from 5,000 acres of locally grown roots. This year’s featured products include the bold Prepared Horseradish; festive Cranberry Horseradish; and gourmet aiolis like Garlic Parmesan, Horseradish Bistro, and Honey Chipotle. Whether you’re dipping, spreading, or marinating, Silver Spring adds a flavorful kick that honors Wisconsin tradition while embracing innovation. www.silverspringfoods.com  | Facebook: @SilverSpringFoodsInc | Instagram and TikTok: @silver_spring_foods | Pinterest: @silversprfoods | LinkedIn: @Silver Spring Foods, Inc. Find them in-store in the condiment aisle or dairy department and in Walmart, or shop on Instacart. Call (800) 826-7322 for more information. Coupon: https://share.promotionpod.com/share/e0e9e7e2a0d08afbfbc3bdd7c4d66709552ef9d8 Snacks What started as a mother’s homemade snack for her son’s friends has become one of Wisconsin’s most addictive treats . Emmanuel’s Mix , created by Jacqulyn Tucker in 2008, blends corn and rice cereal, pretzels, and pecans with a signature sweet glaze. Her featured Original Mix and Blue Ribbon Spicy Mix are customer favorites; while the Door County Cherry Mix, which features cherries from Hyline Orchard, recently earned top honors at the Wisconsin State Fair. Emmanuel’s Mix also empowers young people through “The Curious Mind,” a youth entrepreneur program that teaches food innovation and leadership skills. www.emmanuelsmix.com  | Socials: Emmanuels Mix Order online at www.emmanuelsmix.com , or find them in store: Outpost Natural Foods stores in greater Milwaukee area, Potowatomi Bingo and Casino Provisions stores, Bizstarts Community Market, Mutual Market in downtown Milwaukee, Milwaukee Public Museum Marketplace, Milwaukee Makers Marketplace, Kujichagulia Producers Cooperative, and Pop's Pantry in Muskego. Reusable Discount Code: Thanks10 for 10% off at www.emmanuelsmix.com Important Dates: They are a vendor at all Milwaukee Makers Markets during the holiday season. Check the Milwaukee Makers Markets website for specific times and location. Popcorn fans, meet your new favorite snack from It’s Poppin . A farming family turned popcorn pros, they’ve created over 75 flavors, including Reindeer Fuel Popcorn — a white chocolate delight with sprinkles and candies; and Crazy Corn Popcorn, a mix of caramel and cheese perfection. Owners Ali Bucholz and Danielle Colling enjoyed popcorn every night after coming in from harvest or chores. This could be you too, even if you don’t have a farm to tend to! www.itspoppinshop.com  | Facebook: @itspoppinshop | Instagram: Itspoppin_Westfield Order online at www.itspoppinshop.com  or visit their store location at 223 N Pioneer Park Road C, Westfield, WI 53964. Discount Code: SSFW10 to save 10% off your online order Important Dates: Last Day to order for Wisconsin shipment is December 22. For a tart taste of heritage, Honestly Cranberry  offers unsweetened dried cranberries with no added sugar, juice, or oil. As fourth-generation cranberry growers, the family celebrates the fruit’s natural flavor and nutritional benefits. Perfect for baking, salads, or snacking, it’s pure cranberry goodness and nothing else. Cranberries see a jump in consumption during the holiday season, so what better way to get in on the goodness. https://honestlycranberry.com  | Facebook: Honestly Cranberry LLC | Instagram: honestlycranberry Order online at https://honestlycranberry.com ,  Amazon, or Vitacost and find them in-store at: 45 Mercantile, Bountiful Beloit, Downtown Grocery, Family Natural Foods, Family Nutrition Center, Healthy Way Market, Iola Mills, Lake Nokomis Cranberry Gift Shop, Mission Coffee House, Outpost Natural Foods, Red Clover Market, Stone Bank Farm Market, The Grainery, Vitruvian Farms, and all Willy Street Coop locations. Palo Popcorn  keeps things popping with over 60 years of small-batch gourmet popcorn excellence. Their Premium Cheddar Popcorn is coated in real Wisconsin cheese, while Movie Theater Butter offers that rich, nostalgic flavor that all moviegoers and entertainment seekers love. Still family-owned, Palo Popcorn has grown from serving local taverns to reaching snack lovers nationwide, all while keeping its Wisconsin-made quality intact. www.palopopcorn.com  | Facebook: palopopcorn | Instagram: palo_popcorn Find them in all grocery stores across the state, and at many cheese shops, meat markets, breweries, wineries, and specialty stores. To discover local flavors and Wisconsin-made treasures, visit www.somethingspecialfromwi.com . This year, “savor the season” with Something Special from  Wisconsin™.

Growing up, one of my favorite fall traditions was carving pumpkins for Halloween. This usually meant covering the kitchen table with newspapers, dusting off my handy-dandy carving tools, helping my mom scoop out the insides of the pumpkin, and creating a simple yet scary face using basic shapes. We enjoyed roasting the resulting pumpkin seeds in the oven, too. I can still smell the nutty scent of those seeds getting crisp while nestling in to watch “It’s the Great Pumpkin, Charlie Brown.”   Today, pumpkin carving is just as much an intricate art for some as it is a simple fall activity. Some artists use elaborate designs to create the perfect glowing jack-o’-lantern, which requires much more talent than I had at 10 years old. From detailed stencils to multi-layered etching and three-dimensional pieces that resemble wood carvings, pumpkin carving and decorating can be an exquisite work of art. At the heart of all these carving styles though, is the pumpkin. Pumpkins are one of the most evocative symbols of fall, since you can find them in farm fields, roadside stands, grocery stores, and front porches. In Wisconsin, pumpkins do more than lend color — they represent a meaningful slice of the state’s diverse agricultural tapestry. In fact, we have a whole national holiday dedicated to celebrating the pumpkin! This year, National Pumpkin Day is on Sunday, October 26, so be sure to show off your pick of the patch accordingly! Pumpkins can be used for a myriad of purposes, and pumpkin growers will often tailor their operations to what types of pumpkins they want to provide! There are over 20 different varieties of pumpkins grown in Wisconsin, characterized by shape, color, size, pulp quality, and texture. Personally, my favorite is the popcorn pumpkin, which I just discovered this year. This variety is covered in warts and has a light yellow color to its skin, closely resembling popcorn.   Some pumpkins can be sold for small decorations, like those you put on your front porch and in your home. Others may be used for that perfect carving pumpkin, with thick skin and a nice rotund shape. Other varieties still are used for processing and consumption, like the pie filling or pumpkin puree that we find in stores. You might even find some pumpkins that are solely grown in hopes of being the biggest pumpkin in Wisconsin, which can be entered in giant pumpkin contests and weigh offs. Just like Wisconsin agriculture, pumpkins and pumpkin growers are very diverse!   The growing season for this orange fruit typically begins in May, when pumpkins begin their lives as seeds. These seeds are spaced far enough apart in the field so that four to six pumpkins can grow per plant. When blossoms emerge eight to 10 weeks after planting, growers rely on bees and other pollinators to make sure the flowers can eventually develop into fruit. Throughout the summer, these little pumpkins grow and grow until they are ready to be harvested come fall. Different varieties have different harvest times, so some farms begin harvesting pumpkins at the end of August and continue well into October! A lot of the Wisconsin pumpkin growers don’t use machines either. Many will plant by hand, spreading seeds about a foot apart and into the ground. During harvest time, numerous farms then pick pumpkins by hand in large quantities. Pumpkins are cut from their vine and hand loaded onto wagons or into buses to be transported back to the packing shed for sorting. Many people are familiar with using pumpkins as beautiful and nostalgic décor. If you’re like me, though, and also enjoy the taste  of pumpkin, you’re in luck! Pumpkins need not be limited to the classic Pumpkin Spice Latte. They can be used to make pies, breads, muffins, cupcakes, and other baked goods; as well as pasta dishes, soups, and more. Just one large pumpkin has enough pulp to bake up to forty pies! Thinking back to my own traditions, you can use the seeds for an easy, delicious, and nutritious snack. To do so, clean the seeds, add a few drops of cooking oil and spread them evenly on a cookie sheet to bake at 375°F for 45 minutes. To top it off, these orange gourds are a healthy choice. Their bright orange color signifies that they are high in beta-carotene which, along with Vitamin A, aids in vision. Pumpkins are also a good source of fiber, potassium, vitamins C and E, and iron. With approximately 3,000 acres across Wisconsin dedicated to growing pumpkins and a $9 million contribution to our state’s economy in 2023, pumpkins provide farmers with an extra revenue stream and an important connection to the public. Pumpkins are considered a niche or specialty crop, often one tied closely to agricultural tourism, fall festivals, and a direct link to consumers. On the farm side, growing pumpkins allows certain farmers to diversify their already existing farms, while it allows others to begin their own path in agriculture. On the community side, pumpkins may be the first connection to agriculture for many people, sparking curiosity about farming and food production. Pumpkins represent an entire experience in Wisconsin during the fall season. While the classic orange color may conjure up visions of falling leaves, Halloween, and pie at Thanksgiving, they also represent the diversity of Wisconsin agriculture. When you pick your perfect pumpkin this season, I hope you’ll think of the farmers and families that worked hard to ensure you had a great one to pick. Whether you carve, decorate, sip, or bake, I also hope that you’ll pick a Wisconsin pumpkin, if you can, and support a local farm. From a carved jack-o’-lantern tonight to a slice of pumpkin pie tomorrow, it all traces back to the farmer’s field.

An apple a day keeps the doctor away.  We’ve all heard this adage, telling us that if we eat our apples, we could avoid a trip to the doctor’s office. This always got me thinking, what’s so special about an apple, anyway? In many aspects, apples are a unique fruit. According to the Wisconsin Apple Growers Association, apples are one of the best sources of pectin, a type of fiber. Research indicates that pectin limits the cholesterol the body absorbs and may be an important link to preventing heart disease. In addition to pectin, apples are packed full of 10 vitamins and minerals that help prevent infections, aid growth, are important for eyesight, and help digestion. That’s quite an impressive list for a fruit that is, on average, three to seven ounces! And with only about 80 calories, an apple is perfect for snacking. Here in Wisconsin, we have been growing and enjoying apples since the early 1800s. Many of our state’s first settlers had an orchard on their homestead to provide fruit for the family. Between 1830 and 1850, commercial apple orchards were first planted. Since then, Wisconsin has been a producer of some of the best commercially grown apples in the world due to an ideal growing climate, unique varieties and high-quality standards. Commercial orchards are found in 46 of Wisconsin’s 72 counties, with the most prominent growing regions in southwest Wisconsin, the Door County area, and Bayfield County. In recent years, Wisconsin growers harvested about 56 million pounds of apples from 7,400 acres. Each year, as summer winds down and the cool autumn breeze returns, the apple harvest season begins in Wisconsin. Harvest season ranges from mid-August to late-October as different apple varieties ripen at various times. Varieties ready in early September include McIntosh, Gala, and Honeycrisp. All three of these varieties are great for eating fresh! Wisconsin apples can be enjoyed in so many ways. Whether you prefer red, green, yellow, or a shade in-between, fresh apples are a perfect on-the-go snack. Store your apples in plastic bags in the refrigerator to help them last longer. The Wisconsin Farmers Market Association shares that apples at room temperature ripen six to 10 times faster. One of my favorite ways to enjoy apples is in apple cider. Typically, apple cider is thought of as a fall drink, enjoyed warm on a crisp night. But me? I could drink apple cider all year round! Jams, jellies, syrups and, of course, apple pies are also perfect for enjoying Wisconsin apples long past harvest season. This season, pick your apples up at a local farmer’s market, a roadside stand, or even fresh from the tree. Visit your local apple orchard for fresh picking and to sample different varieties grown in the state. To learn more about Wisconsin’s apple history, how growers in our state are caring for their land to ensure it is protected for generations to come, and for information on orchards and apple events near you, visit the Wisconsin Apple Growers Association’s website at https://wisconsinapplegrowers.org .

I can’t believe I have already completed my first three months as Wisconsin’s 78 th Alice in Dairyland! It feels like my first day was just yesterday, but since I began, I have traveled over 11,000 miles and smiled more times than I can count. I’ve also learned and experienced more than I could ever imagine. As I write this, the leaves are just beginning to shift to golden, amber, and red hues while there’s a familiar hum of harvest in the air as we wrap up September. This time of year truly is one of the most beautiful seasons because it brings a renewed rhythm of life to our farms, families, and communities. This past month has been nothing short of incredible, from showcasing and promoting agriculture on many platforms, to making new friends everywhere I go. I started September with a familiar activity: eating corn! I attended the Demeter Corn Roast in Middleton, where I arrived in “Tassie,” my E-88 Ford Explorer fueled by ethanol made from Wisconsin corn. Daughters of Demeter, established in 1917, is a service organization comprised of former and current faculty, staff, and friends of the UW-Madison College of Agricultural & Life Sciences (CALS). Demeter members are deeply committed to agriculture in Wisconsin and supporting CALS students and the surrounding Madison area community. Some even have historic connections to the Alice in Dairyland program! I also attended the annual Wisconsin Agricultural and Life Sciences Alumni Association Football Fire-Up event on the UW-Madison campus to raise money for college scholarships. I grew up attending this event with my family and I loved the chance to reminisce on gameday memories with Bucky Badger! The Agricultural Tourism Fall Season in Wisconsin began on September 11 and is in full swing! Throughout the month, I have had the opportunity to promote the numerous areas for exploration in agricultural tourism by visiting radio and television stations, making social media posts, and writing print articles. While the fall and summer seasons are most popular for rural and agricultural travel, there are activities all year round that allow visitors to get hands-on experience with agriculture and better understand where their food comes from! These include the immersive charm of farm stays, the creativity of pizza farms, the beauty of lavender fields, and the pride of cheese processing facilities. Agricultural tourism welcomes visitors to experience the seasons through orchards, pumpkin patches, maple syrup tours, Christmas-tree festivities, and farm-to-table events that help strengthen our connection to the land, to food, and to the people who dedicate their lives to agriculture. Look for your next ag-venture on the Wisconsin Department of Agriculture, Trade and Consumer Protection agritourism homepage !   These past three months as the 78th Alice in Dairyland have exposed me to so many new sections of Wisconsin agriculture. One recent brand-new experience for me was the Wisconsin Sheep and Wool Festival. This nationwide festival welcomes exhibitors from all over the Midwest and the country to showcase the diversity of the sheep industry. From meat to dairy to wool fibers, it was fascinating to see how this livestock species contributes to our everyday lives and enhances sustainability in agriculture! I watched junior exhibitors in the youth show, spoke with participants in the sheep dog trials, learned about fiber arts classes, and connected with local businesses in the sheep industry when walking through the marketplace. I am already excited to attend future Wisconsin Sheep and Wool Festivals to help celebrate and promote this hidden gem of Wisconsin’s sheep community!   Another brand-new personal experience was seeing a Wisconsin potato harvest! This was an activity I’ve had on my bucket list since I started serving as Alice, so it was very exciting to accomplish this goal. Schroeder Brothers Farm of Antigo graciously opened their doors (both on tractors and in barns) to give me a firsthand look at harvesting potatoes. I rode along with the “windrower” in the field, which is a machine that digs up the potatoes from the ground and places them together in a neat row down the field. A harvester then comes along and scoops up the potatoes from the rows. A conveyor system on the harvester brings the potatoes up to an arm, or a “boom” to transfer them into a semi-truck. From the field, the semi-truck takes the potatoes to the processing shed, where they are unloaded on to several conveyor belts, dusted off, scanned and sorted for quality, then piled in storage sheds for the remainder of the year. These storage sheds have special ventilation and climate control so that the potatoes remain fresh and free of any imperfections until they go to market. Thank you to Schroeder Bros. Farm for helping me see my first potato harvest and for being so passionate about Wisconsin potatoes!   My first official out-of-state event brought me to Belvidere, Illinois to the combined Wisconsin and Illinois State Grange Convention! The Grange organization was founded in 1867 and has deep agricultural roots. It aims to help members grow to their full potential as citizens and leaders, whether it’s in urban, suburban, or rural areas. I enjoyed hearing from many of the members about why they enjoy being a part of The Grange and the priorities they have in agriculture. I shared the agricultural message with those in attendance, strolled around the competitive exhibits, and learned about the connection that Grange members have around the nation. My monthly visit to Marathon County was busy with high school and college visits, industry tours, and seeing more of what the county has to offer! Heil Harvest Ginseng in Edgar welcomed me for a tour in the middle of the month to showcase their newest worm farming venture, as well as their ginseng gardens and ginseng processing facilities. The Heil family accounts for approximately 15% of Marathon County’s ginseng crop – that’s a lot of root, especially considering that Wisconsin produces 95% of the nation’s cultivated ginseng! On the worm side, Connie and her team care for thousands of earthworms to produce worm castings, which is a high-quality organic fertilizer that can be used to enhance soils. These castings are being sent throughout Wisconsin and to other states to help improve soil structure and absorbency, strengthen seedling growth, introduce beneficial bacteria and fungi to soils, and reduce certain plant diseases.   Afterwards, I visited Fischer-Clark Dairy to learn about how they’ve adopted technology on their farm to boost animal care and health, as well as take care of their surrounding land. Just like other dairy farmers throughout Wisconsin, this team is prioritizing sustainable practices with water use, manure and bedding management, efficient software systems, accurate record-keeping, and so much more! Did you know that Marathon County is the second ranking dairy county in the state, and the 19 th  in the nation? It surely is a wonderful place to highlight Wisconsin dairy!   Education has been a major theme of September as students head back to classrooms at all levels, from kindergarten to college! I had the opportunity to speak at the Community College Alliance for Agricultural Advancement annual meeting at Northcentral Technical College in Wausau. This annual gathering brings together two-year technical and community colleges across 16 states to help advance agricultural education. It was my honor to share the Marathon County agricultural story with attendees, as well as lead a breakout session on public speaking and enhancing young people’s agricultural advocacy skills. There have been several high school, middle school, and elementary school students that I’ve interacted with to share about agriculture, including at Wausau West High School, the Marathon County FFA Benefit Auction, and the River Valley School Fair. This school fair in Spring Green is one of the last three remaining school fairs in Wisconsin and is essentially a miniature county fair!   I’ve also been working with Badgerland Girl Scout troops of southern Wisconsin on their educational programming called “Adventures in the Milky Whey.” We recently visited Sassy Cow Creamery where we discussed entrepreneurship and business in the dairy industry, the math needed for dairy farming, and how ice cream is made. We even created our own ice cream shops! We finished with a tour of the creamery from owner Jamie Baerwolf to see where they make all their delicious dairy products, including ice cream, chocolate milk, and cheese. It was a wonderful behind-the-scenes look at ice cream making for our Badgerland Girl Scouts, and it maybe even inspired a few future ice cream shop owners!   This month brought many more heartwarming community events throughout the state, too. The Columbia County Farm Bureau welcomed me to their annual meeting, which I attended many years ago when I was an active FFA member in my home chapter, Rio. While visiting with the Janesville Blackhawk Golden “K” Kiwanis Club, I shared about Alice in Dairyland and Wisconsin agriculture, especially Wisconsin dairy. I showed attendees how to make butter from heavy whipping cream, which was a great activity! There were even some events that Alice had the pleasure of attending for the first time, such as the Youth Day at the Sun Prairie Farmers Market and Sorghum Fest in Fall River. Each of these events display the diversity of people, places, and products in Wisconsin agriculture!   My final events in September celebrated two of Wisconsin’s top commodities: cranberries  and cheese ! Warrens Cranberry Festival, the world’s largest cranberry festival, takes place every year on the last full weekend of September. The town of Warrens jumps from a population of approximately 500 to over 150,000 to celebrate Wisconsin’s state fruit and welcome visitors to learn more about cranberry production. After all, Wisconsin produces over 60% of the nation’s cranberry crop, so there is much to take pride in when it comes to these powerhouse red berries. Between meeting local cranberry growers, trying deep fried cranberries, making a cranberry cream puff, visiting the Cranberry Discovery Center, wading through the Wetherby mock-up marsh, and sharing the Wisconsin experience with some Ocean Spray executives, I created memories I will never forget.  The third annual Art of Cheese Festival helped me wrap up September in a night of celebration and glamour at the Wisconsin Cheese Ball. Held at the Sylvee in Madison, the ball recognized our hardworking dairy farmers, award-winning cheese, and especially our talented Master Cheesemakers that uphold Wisconsin’s world-renowned cheese legacy. It was so enjoyable to watch their pride for Wisconsin dairy shine through under the glittering lights and vibrant music. Our 5,200 dairy farms and our over 1,200 licensed cheesemakers truly form the foundation for Wisconsin’s rich cheese heritage, which has garnered over 7,600 state, national, and international cheese awards. This is more than any other state or country in the history of cheesemaking competitions. What a fabulous way to celebrate Wisconsin’s $52.8 billion dairy community before rolling into World Dairy Expo in October!   As I turn to a new page on the calendar, I am so thankful for all the people around Wisconsin that have made my first three months as the 78th Alice in Dairyland so special. Everywhere I visit, I leave with more knowledge about Wisconsin agriculture and new rich connections and friendships. I can’t wait to see what October has to offer!

For many Wisconsin farmers, this change in the seasons means harvest is upon us. You may have seen large tractors and machinery on the roads making their way to their next harvest destination, and be sure to drive carefully when near them. This year, National Farm Safety and Health Week  is being held September 21-27, 2025 , with the theme “Safety First, Avoid the Worst.” This annual promotion is led by the National Education Center for Agricultural Safety (NECAS). It acknowledges and uplifts America’s farmers who have encountered challenges in their lives yet continue to work hard to provide the agricultural products that we all need to live a vibrant life. Every day throughout the week is dedicated to a different topic in agricultural health and safety, including grain bin safety, mental health and wellness , ATV/UTV best practices, and especially equipment and rural roadway safety. Safety and caution on rural roadways is very important during this time of year while many farmers are working hard for much of the day, harvesting crops between different fields.   Corn Silage Harvest Many Wisconsin farmers are busy harvesting corn silage. Wisconsin remains number one for corn silage in the United States, producing more than 16.3 million tons of it in 2023. It makes sense that Wisconsin produces the most corn silage because it can be used to feed 1.28 million of Wisconsin’s dairy cows! Wisconsin accounts for 12.6% of the corn silage nationwide, which has increased over the years, and about 780,000 acres of corn are used for corn silage.   78th Alice in Dairyland, Sarah Hagenow   Corn silage is made by harvesting the still green stalk, leaves and ears of corn which is then chopped, fermented and fed to ruminants, like cows.  Once the corn is harvested, many farmers store their silage in bunkers, silos, and silage bags where the fermentation takes place. Corn silage serves as a high-energy forage for dairy cows. One of the most important factors influencing corn silage quality is moisture content at time of harvest.   Other Fall Crops and Honey Some other crops that are being harvested this fall are Wisconsin apples, cranberries, potatoes, pears, squash, and pumpkins. As you bite into these fruits and vegetables, take a second to salute the honeybee who pollinates one-third of our foods, from fresh produce to alfalfa for cows that produce our milk. These hard-working bees also keep us in constant supply of sweet-tasting Wisconsin honey. September is the perfect time to recognize the honeybee because it is National Honey Month! Honey is made possible by our state’s bees AND beekeepers, so we can celebrate the many benefits that this dedicated community brings to Wisconsin’s $116.3 billion agriculture industry. Honey is a sweet and viscous fluid produced by honeybees from the nectar of flowers and is used as a baking ingredient, beauty ingredient and natural throat soother. In 2023, Wisconsin ranked 11th in nation for honey, producing nearly 2.8 million pounds of  honey.   Not only is honey good for Wisconsin’s economy, but it is also great as a natural sweetener in foods. Honey works well as a substitute for granulated sugar in recipes not only because of its unique flavor, but also because it is a liquid and blends easily and quickly with other ingredients. Honey helps foods stay fresher longer because it absorbs and retains moisture. On top of all these benefits, it is great tasting, healthy, and affordable.   With over 62,000 colonies in Wisconsin, there is an abundance of locally made Wisconsin honey from beekeepers right in your communities that you can find at many different locations. Everyone should always keep a jar of Wisconsin honey at home as eating for health has never been sweeter. For ways to sweeten your foods and or for recipe ideas, visit the National Honey Board at www.honey.com   today. 78th Alice in Dairyland, Sarah Hagenow, at a Wisconsin honey farm

In the blink of an eye, August came and went with so many beautiful places, people, and products that I had the chance to interact with and promote!   174th Wisconsin State Fair My August began right off the bat with the best 11 days of summer, the 174th Wisconsin State Fair! I attended every day of the fair and each experience filled my cup to the brim with joy and richness. My first day started bright and early with media interviews and opening ceremonies, followed by a stop to the Wisconsin Products Pavilion to perfect the art of the grilled cheese pull, visit with Something Special from Wisconsin™ (SS f W) members, and taking in the livestock shows throughout Agricultural Village. It was especially meaningful to revisit the Junior Dairy Cattle Show since I was a competitor myself for eight years in that very Coliseum. Throughout all 10 days of this year’s fair, I was able to participate in cow and goat milking demonstrations every day, interview 14 SS f W members, enjoy some very delicious new fair foods, make unforgettable memories with the Wisconsin Fairest of the Fairs Megan Salentine, whip up butter in the Wisconsin Products Pavilion, welcome a couple Brewers players, and meet so many people from all across the state. Every day was a new and rewarding adventure, with highlights including the Celebrity Cream Puff Eating Content, the Governor’s Blue Ribbon Auction, the Blue Ribbon Dairy Products Contest, a fun ride down the Giant Slide, Dairy Building tours with special guests, Wisconsin Fairest of the Fairs Reunion Lunch, and the numerous livestock show contests that showcase the hard work of youth. Mark your calendars for the 175 th  Wisconsin State Fair, August 6-16, 2026!   Marathon County Once the State Fair wrapped up, I caught some rest before I was back on the road traveling throughout Wisconsin. My next stop brought me to Marathon County, the host county for the 79 th  Alice in Dairyland Finals! Each month leading up to the Finals in May, I will be visiting Marathon County for various activities and learning what makes this part of the state so special in contributing to Wisconsin’s agriculture industry.   At the 120th Athens World Fair, I had the great pleasure of meeting with youth exhibitors, addressing attendees at the poultry show, and snacking on some delicious cheese curds from the Marathon County Holstein Association. Since Marathon County ranks second in Wisconsin for dairy production, their cheese curds are sure to delight! Later in August, I continued learning about Marathon County’s rich agricultural heritage at the Edgar Steam Show. This event provides a wonderful opportunity for Wisconsin tractor and steam engine enthusiasts to show off their best antique agricultural equipment and honor machinery’s early roots. At this show, you can even browse the antique mall, take in old schoolhouse lessons, witness a historic sawmill demonstration, or ride on an antique steam engine like I did!   Steam engines need not be reserved for just show, either. Today, historic equipment still can be used for modern day purposes, like steaming corn for hungry attendees at the Randolph Community Corn Carnival on Labor Day! It was a true “full-circle” moment when I was able to learn about the 107-year-old steam engine that provides steam in a chamber for cooking corn, which is then enjoyed by over 2,000 community members. Don’t forget the butter, too! I sure got my fill of “ear-resistible” sweet corn in August as I also attended the 72nd annual Sun Prairie Sweet Corn Festival in Sun Prairie. The money raised from Corn Fest benefits five local non-profit organizations in the Sun Prairie area, allowing those dollars to be reinvested in the community. For a corny fun fact, the festival uses over 600 pounds of butter, supporting our state’s dairy farmers! Sweet corn season is one of my favorite seasons and perhaps is the best way to enjoy those last few official days of summer in the sun. County Fairs Wisconsin’s county fairs don’t end with the State Fair, so I found many opportunities to visit these local celebrations around the state as well. The Juneau County Fair celebrated its community with the Ag and Dairy Breakfast, which offered yogurt parfaits, pancakes, biscuits and gravy, eggs, and specialty cheese. Each dish incorporated a dairy product, showing the variety of ways to start your day off right with dairy! Youth exhibitors then brought their animals to the local nursing home for residents to see and touch, a heartwarming yearly tradition enjoyed by many. Megan Salentine and I attended the Manitowoc County Fair together in late August, where we put on our fancy clothes for the 21st annual Manitowoc Culver’s Futurity. I also was honored to be a guest and co-announcer alongside the 61st Alice in Dairyland, Ashley Andre, at the 25th Anniversary Show of the Sheboygan County Holstein Futurity in Plymouth. All of these “cow proms” provide a unique educational opportunity about Wisconsin’s $52.8 billion dairy industry while showcasing the long-term commitment that farmers have in preparing their animals for show, often starting when the calf is born.   Childhood memories from dairy judging and showing flooded back to me as I continued to visit fairs through August. The Central Wisconsin State Fair in Marshfield, the site of many 4-H dairy judging contests, was a great opportunity to catch up with friends and relive many moments. A tour of the grounds with the 2025 Central Wisconsin State Fair Fairest of the Fair, attending the open dairy show, and presenting about the dairy industry gave me plenty of new memories too! Additionally, traveling to the Iowa County Fair in Mineral Point reminded me of showing at the Brown Swiss Canton II Show as a youth, and the fairgrounds was just as vibrant as ever. From announcing at the youth livestock auction to participating in a youth dairy promotion, I felt immense excitement and delight at having the chance to visit with fairgoers and exhibitors alike. Thank you to all these wonderful fairs for greeting me with open arms throughout the past month!   Dairy Farms More wonderful August experiences happened while welcoming visitors to dairy farms across the state, whether it was for a dinner celebration or an educational meeting. I was delighted to attend the Kewaunee County Farm to Fork Gala at Deer Run Dairy shortly after State Fair. This farm-to-table dinner brought together Northeast Wisconsin community members in a night of curiosity and fellowship, featuring delicious prime rib, baked potatoes, buttered green beans, artisan cheese, and decadent ice cream! The Professional Dairy Producers then hosted a series of Agricultural Community Engagement (ACE) Twilight Meetings focused on bringing community leaders and dairy farmers together. It was inspiring to attend the last of these on-farm meetings at Rosy-Lane Holsteins in Watertown. Throughout the evening, town, county, and state leaders toured Rosy-Lane Farm and gathered in a collaborative discussion with farmers to understand how dairy farms help keep local communities vibrant and sustainable. If you have the opportunity, try to attend an ACE Twilight Meeting in your area next August!   My first two months have left me with memories to last a lifetime! I look forward to continuing to share the stories behind Wisconsin’s $116.3 billion agriculture industry as I keep traveling and learning more.

A list of where you can find the 77th Alice in Dairyland, Halei Heinzel, at National Dairy Month events during the last stretch of her term. My term as the 77th Alice in Dairyland is coming to an end and I am so excited to be finishing my experience as Alice with the celebration of National Dairy Month!   National Dairy Month is a time to give thanks and highlight our state’s dairy farmers and processors. One of my favorite things about National Dairy Month is having the opportunity visit farms around the state for dairy breakfasts, tours, and more. No two farms are the same and it is exciting to see how each farm operates differently! I look forward to traveling Wisconsin and attending many dairy related events as I finish up my time as Alice. Here is a tentative list of events you may be able to find me at during National Dairy Month! Sunday, June 1: Brown County Breakfast on the Farm   at Wayside Dairy, LLC in Greenleaf Sunday, June 1: Dodge County Dairy Promotion Brunch   at Plum Creek Dairy in Fox Lake Friday, June 6: Green Bay Blizzard Indoor Football Dairy Night Game   vs. Iowa Barnstormers Saturday, June 7:   Sauk County Dairy Breakfast   at Narrows Dairy in Rocksprings Saturday, June 7:   Cows on the Concourse   at Capitol Square Sunday, June 8:   Manitowoc County Breakfast on the Farm  at Twin Elm Family Farm in Manitowoc Sunday, June 8: Outagamie County Breakfast on the Farm   at J-Springs Dairy in Freedom Tuesday, June 10:   Tomah VA June Dairy Days  in Tomah Friday, June 13: Dairy Day  in Grantsburg Saturday, June 14:   Tri-County Dairy Breakfast   in Spooner Saturday, June 14: Polk County Dairy Breakfast  in Saint Croix Falls Saturday, June 14: Classic Green Reunion Banquet  in West Bend Sunday, June 15:   Waupaca County Breakfast on the Farm  in Weyauwega Sunday, June 15: Ripon FFA Alumni Country Breakfast  in Ripon Wednesday, June 18: 55th Annual Farmer Appreciation Dinner   in Chippewa Falls Thursday, June 19:   Tour of America’s Dairyland   Bike Race in Janesville Friday, June 20:  Cady Dairy Day  in Wilson Saturday, June 21: Pepin County Town & Country Dairy Breakfast   at Brunner’s Hillside Dairy in Durand Sunday, June 22: Hillsboro Lions Appreciation Dairy Breakfast  in Hillsboro Sunday, June 22: Thorp FFA Dairy Breakfast   at Bill and Bridget Ciolkosz Dairy Farm in Thorp Saturday, June 28: Jefferson County Breakfast on the FARM   at Kutz Dairy in Jefferson Saturday, June 28: Cheese Capital Festival   in Plymouth Saturday, June 28:   “Salute to the Cows Night”   with Wisconsin “Udder Tuggers” at Fox Cities Stadium in Appleton Sunday, June 29:   Marathon County June Dairy Breakfast   at Miltrim Farms Inc. in Athens Sunday, July 6: Door County Dairy Breakfast  at Wilke Farms in Sturgeon Bay (My LAST EVER event as Alice!) You can also celebrate National Dairy Month and support local dairy farmers by including dairy products in your diet and looking for Wisconsin dairy products in stores. Learn more at https://wisconsindairy.org/ . Find me at June Dairy Month events across the state and follow my journey on social media by searching for Alice in Dairyland on Facebook and Instagram. I have absolutely loved serving as an ambassador for Wisconsin’s incredibly diverse agriculture industry as the 77th Alice in Dairyland. Thank you for following my journey and for supporting Wisconsin’s farmers and processors by buying Wisconsin products in stores!

Whether it’s hearing a farmer’s story, sharing facts about Wisconsin’s unique agriculture community or experiencing the state’s diversity firsthand, I have a deep appreciation for our state’s rich agriculture heritage.   My love for agriculture began on my family’s dairy farm in Watertown, one of the many family-owned farms making up 99% of Wisconsin’s dairy industry. Growing up in a community of over 20,000 people, I saw early on the importance of connecting more people to agriculture whether through sports, school, or youth leadership organizations like 4-H and the National FFA Organization I was part of.   That curiosity grew stronger when I served as the 2019–2020 Wisconsin FFA state vice president, inspiring me to pursue a Bachelor of Science in Journalism and Agricultural Marketing Communications with a minor in Agricultural Business from the University of Wisconsin–River Falls (UWRF). I proudly graduated in May 2024.     While at UWRF, I became an on-air host for WRFW 88.7, the student-run radio station. That opportunity sparked my love for broadcasting and strengthened my passion for telling agricultural stories in relatable, engaging ways.   My drive to become a better storyteller has been fueled by hands-on internships gaining experiences with the Mid-West Farm Report and Brownfield Ag News, where I covered statewide and regional agricultural stories. Additionally, my time at WEAU 13 News in Eau Claire broadened my skills, allowing me to bring agricultural stories to mainstream media. From reporting on ethanol’s impact during harvest season to covering the opening of my alma mater’s cheese plant, storytelling is my love.   Additionally, living in Missouri, Idaho and even Europe grew my appreciation for Wisconsin’s unique agricultural community, from June Dairy Month traditions to our thriving agritourism experiences that highlight our specialty crops.   Today, I contribute to various media outlets including the Ag News Daily and Positivity in Ag podcasts, as well as the Dairy Star newspaper. I also enjoy giving back to my community, currently serving as the 2024 Dodge County Fairest of the Fair.     Every day, I’m energized by the opportunity to connect with farmers and consumers through storytelling. That connection lies at the heart of what Alice in Dairyland represents.   As a top candidate for the 78th Alice in Dairyland, I am eager to continue showcasing my love for this state’s agriculture community one story at a time.

My enthusiasm for agriculture is deeply rooted in the fond memories of summers spent at my grandparents’ farm in Mason, Wisconsin. My Grandpa and Grandma Lulich were a proud component of the 99 percent of family-owned dairy farms in Wisconsin. Their love for the land and their work ethic left a lasting impression on me, as I vividly remember helping feed calves and milk cows. These experiences taught me to respect not only nature but those who work selflessly in production agriculture. Those summers ignited a passion within me to create my own agricultural story. At the age of 9, I found myself pleading with my dad to buy me my first market lambs to show at the county fair. He agreed, but on one condition: I had to eat lamb in order to understand the purpose of a meat animal project. That moment marked the beginning of my journey. In 2010, my brother, Ethan, and I started Lulich Show Stock, a business dedicated to raising market lambs and beef cattle. We now focus on the beef side, as we have 35 cows in our care. This entrepreneurial spirit led me to become an active member of 4-H and FFA. It was through these organizations that I discovered my love for advocating for agriculture, and I soon became a volunteer educator for Wisconsin Ag in the Classroom. I held several leadership roles on club and chapter officer teams, initiated a cattle jackpot show, served as one of nine students on the National 4-H Leadership Team, and attained my American FFA Degree. My journey continued at Iowa State University, where I immersed myself in organizations like Block and Bridle, the National Agri-Marketing Association, the International Sales Team, and CALS Ambassadors. Internships at Dairy Farmers of Wisconsin and the Wisconsin Department of Agriculture, Trade, and Consumer Protection broadened my agricultural knowledge. Last May, I graduated with a Bachelor of Science Degree in Agriculture Education, and today, I proudly hold the role of agricultural educator and FFA advisor at Viroqua Area Schools. My mission continues to advocate for agriculture and motivate the next generation to understand and appreciate the industry. From childhood farm visits to FFA chapter leadership, agriculture has been the driving force of my life. I am honored to be a part of Wisconsin’s $116.3 billion agricultural industry and inspired to impact its future leaders.

Growing up on my family’s multi-generational grain farm and elevator, I thought my riding in the combine with my grandpa, waving ‘hello’ to every farmer who passed by, and watching my parents’ early morning and late-night hours were normal in every household. As I got older, I realized how blessed I was to grow up on one of Wisconsin’s 95% family-owned farms.   Helping on the farm was something I enjoyed as a kid, but I was drawn to animals and dreamed of showing them at our local county fair. That dream became reality when an adorable Brown Swiss calf came into my life in 4th grade. From that moment on, my focus shifted from corn kernels to calves. What started as one show calf eventually grew into my brothers and I building our own small herd of Brown Swiss show heifers and exhibiting at many shows. I became deeply involved in the breed at the local, state, and national level, even serving as the 2023-2024 National Brown Swiss Youth Ambassador. In this role, I connected with Brown Swiss breeders, exhibitors, youth and consumers to help promote the unique qualities of the Brown Swiss breed.   My passion for dairy and agriculture was fueled through involvement in 4-H and FFA. In high school, I jumped at every chance to participate in different leadership conferences, career development events and public speaking competitions. These experiences sparked my interest in public speaking and communication. Once I merged my passions for agriculture and communications, I found my calling in life – agriculture advocacy and storytelling.   This calling led me to the University of Wisconsin-Madison, where I double majored in dairy science and life sciences communication with a certificate in digital studies. On campus, I was involved in the Association of Women in Agriculture, Badger Dairy Club, Collegiate Farm Bureau and the dairy judging team. These clubs gave me the chance to explore different agriculture perspectives through on-farm experiences, consumer education events and networking with industry professionals at dairy judging competitions and conferences.   Agriculture has been a constant, a guiding principle in my values and a driving force behind my passions. I am incredibly grateful to have grown up with a family and community that plays a dedicated part in Wisconsin’s 116.3 billion dollar agriculture industry. As a Top Candidate for the 78th Alice in Dairyland, I am excited to continue sharing our state’s agriculture story.