As you gather with family this holiday season, what will be on your holiday table? Whether you enjoy turkey, ham, mashed potatoes, or cranberries, Wisconsin farmers have you covered! In many cases, the main course of a holiday dinner is protein. At my family’s holiday table, we often have turkey and ham (because my sister doesn't like ham, so we have to have both). Wisconsin ranks sixteenth in turkey production and Barron County is where most of them reside. When it comes to pork production, Wisconsin ranks eighteenth and, in 2019, hog inventory totaled 365,000 head. No matter how you slice it, pork and turkey are both excellent sources of protein and provide several important vitamins and minerals. Wisconsin farmers are working all year round to care for their livestock to supply our communities with high-quality products. The side dishes of a holiday meal are often the part of the meal (my brother-in-law) looked forward to the most. As soon as the pan of hot mashed potatoes hits the table, it is a mad dash for the spoon. Wisconsin ranks third in the nation for potato production. Depending on the weather, Wisconsin Potato Farmers will harvest anywhere from 25 million to 28 million cwt. of potatoes annually. Potatoes are packed full of potassium and fiber, making them an excellent choice for your dinner plate. The majority of the nutrients in a potato are found within the potato itself and not just in the skin, making mashed or baked potatoes the perfect option for holiday feasting. Don’t forget to top your potatoes with an ample amount of butter, sour cream, and cheese. Just because it is a holiday doesn’t mean you can skip your vegetables! Fertile soils and ideal growing conditions make Wisconsin a vegetable powerhouse. Wisconsin is the nation’s top producer of green beans, growing more than 37 percent of the nation’s beans in 2019. Make sure to support Wisconsin’s vegetable farms by piling your plate with fresh Wisconsin corn, carrots, green beans, and peas. Desserts are, by far, one of my favorite things to eat around the holidays. From cookies and cakes to pies and puddings, I will try it all and there is plenty of opportunities to include Wisconsin products into the final meal of the day. With Wisconsin’s plentiful summers, the options for holiday baking are endless. This holiday season, I encourage you to add local Wisconsin apples, strawberries, cranberries, cherries, and other Wisconsin-grown products into your favorite recipes or try a lemon sour cream pie using real Wisconsin dairy products. Wisconsin agriculture has you covered for all your holiday meal needs, from the main course to dessert. While meal planning and shopping for ingredients, I encourage you to use local Wisconsin products. Buying Wisconsin’s safe, nutritious food products supports farmers and food processors and contributes to the economic strength of Wisconsin communities. I am so thankful we have such hard-working farmers here in Wisconsin to provide us with high-quality and delicious options to fill our tables.

Fair season in Wisconsin is coming to an end, After attending some of Wisconsin’s county and district fairs and the Wisconsin State Fair this summer, I have come to realize what Wisconsin fairs mean to our communities. Food is a staple of fairs in our state and there are plenty of tasty and unique food options to enjoy at each one. From the classic fried cheese curds to more exotic options like a deep-fried pink squirrel, gator claw on a stick, or a glazer donut pork sandwich, you can eat to your heart’s desire at Wisconsin fairs. Another highlight for many Wisconsin fair-goers is the entertainment. One thing is certain about Wisconsinites – we like to have a good time. The fair is an amazing place to fill your stomach, have a good laugh, take a ride on the tilt-a-whirl, or jam out to your favorite music. The attractions are often the reason many fairgoers stay late into the evening, enjoying the fair atmosphere and each other’s company. Whether your fair is having a live comedian, featuring a local band, or a big-name artist, there are entertainment options for the whole family. One of the most important parts of Wisconsin’s fairs is agriculture. Growing up on a dairy farm, the county fair was an event that I looked forward to every summer as it allowed me to showcase my dairy cattle and the hard work that I had put into preparing them. It was also a place where I learned about other areas of agriculture that I was not familiar with. While attending the Wisconsin State Fair, I realized just how important Wisconsin fairs are to agriculture. Wisconsin’s agriculture industry is diverse, vibrant, and vital to our communities, providing jobs and contributing more than $104.8 billion to our state’s economy every year. Wisconsin farmers are working every day of the year to produce safe, nutritious food products for you and for people around the world. The fair is the perfect place to learn about Wisconsin agriculture including where food comes from and the farmers who produce it. The next time you visit a Wisconsin fair, I challenge you to think about how agriculture is connected to the fair, from the animal exhibits to the deep-fried cheese curds. This summer you have the opportunity to take part in a tradition that is a staple of summers in Wisconsin and support the diverse industry that provides our communities with food, fuel, and fiber. Learn more about fairs around Wisconsin and add one more to your calendar at www.wifairs.com

When you think of Wisconsin, what comes to mind? You might have pictured cows, cheese, cranberries, or even cornfields, but did you know that Wisconsin is the leading state in the production of dry whey? No way, right? Yes, WHEY! Dry whey is often used in baked goods, processed cheese products, beverages, and protein nutrient supplements. In 2019, Wisconsin produced more than 285 million pounds of dry whey for human consumption, almost 30 percent of the nation’s total production. Wisconsin produced 105.5 million pounds of whey protein concentrate in 2019 and is home to nine processing facilities that make and process dry whey for human consumption. As “America’s Dairyland,” it makes sense that we are a top producer of whey as it is a byproduct of cheese, casein, and yogurt production. In the cheese-making process, milk is split into curds and whey. Curds are eventually made into cheese and whey is drained off to be used in various other products. Whey is typically watery, yellow in color, rich in nutrients, and contains lactose, protein, minerals, and vitamins. Whey can be used as an additive in cattle feed or purified back into clean water so it can be used again. To make whey powder, liquid whey is pasteurized and dried into a powder through reverse osmosis and vacuum evaporation. Whey protein is commonly used to improve athletic performance and address nutritional deficiencies. According to Mayo Clinic, whey protein provides substantial amounts of the essential amino acids that help carry out the functions that proteins perform in the body. Whey protein powder can be added to liquids, soft foods, such as applesauce, or blended into a smoothie or shake. With many protein options on the market, why choose whey? It is a complete protein, meaning it features all essential amino acids or building blocks your body needs. Additionally, whey can help build and repair muscle after workouts. A high protein diet can also help preserve muscle with age, curb hunger, and maintain a healthy weight (U.S. Dairy). Whey protein powder is easily added into foods and beverages as it has a neutral flavor, dissolves easily in liquids, and provides a smooth texture. Whey protein can also be used in baked goods, processed cheese products, sauces, dressings, prepared meat products, and beverages and act as a binder and extender in food products. Furthermore, demineralized whey protein can be used in the manufacturing of diet foods, baby foods, dry prepared mixes, and other food products that need specific mineral requirements. The next time you drink a protein shake, use salad dressing or even eat a piece of bread, check the label and see if the ingredients include whey. Consuming whey products are a great way to support dairy farmers across the country and in Wisconsin. Learn more at this link, https://www.usdairy.com/dairy-nutrition/products/whey.

There’s a reason why Wisconsin holds the title of “America’s Dairyland” and it goes beyond any official rankings, awards, or recognitions. Wisconsin farmers are always hard at work to produce high-quality, nutritious dairy products while also taking great care of their animals and resources. In addition, Wisconsin’s climate and environment allow the state’s dairy industry to perpetually thrive and, in turn, contribute over $45.6 billion to our economy. Wisconsin’s more than one million dairy cows are looked after every day and produce a high-quality, nutritious product for our communities. This high-quality milk is often used to make delicious cheese. Wisconsin leads the nation in both production volume and varieties of cheese with over 3.3 billion pounds produced annually into 600 different varieties, types, and styles. Wisconsin has won more cheese awards than any other state and, if Wisconsin was a country, it would rank fourth in the world behind the rest of the United States, Germany, and France. With 90 percent of the milk produced in our state made into cheese and cheese consumption nearly doubling in the past thirty years, Wisconsin will continue to lead the way in this dairy sector far into the future. Growing up on a dairy farm in northern Wisconsin, I have always taken great pride in the product that my family’s farm produces. Like my farm, 95 percent of Wisconsin dairy farms are family-owned. Wisconsin dairy products, such as cheese, milk, and yogurt, are a natural source of protein, calcium, and essential nutrients. These include immune-boosting nutrients like vitamin A, vitamin D, and protein. Dairy foods have a simple list of ingredients and can easily be added to your diet in a wide variety of ways. There are options in the dairy case for almost everyone including those with lactose intolerance and other dietary needs. When it comes down to it, Wisconsin is known worldwide for its quality of dairy products and the heritage behind them. Wisconsin was the first state to grade cheese for quality and is home to the nation’s only Master Cheesemaker Program, an advanced training program to help cheesemakers truly master the art of cheesemaking. The focus of Wisconsin’s 1,200 cheesemakers on quality over quantity sets our state apart and guarantees a superior product. Wisconsin’s climate, soil, and water supply will keep the dairy industry thriving in our state and our dairy farmers will continue to ensure that all Wisconsin cows are well cared for. So, the next time you sit back and enjoy some Wisconsin cheese, know that our “America’s Dairyland” namesake is here to stay. Look for the Proudly Wisconsin Badge, or the number 55 on the packaging, when purchasing cheese to ensure you are buying local Wisconsin cheese. You can find it in 98% of grocery stores, according to the Dairy Farmers of Wisconsin. Learn more at WisconsinDairy.org.

When was the last time you visited a farm? Earlier this year I worked with the Dairy Farmers of Wisconsin (DFW) to develop a virtual tour of my family’s farm in Chippewa Falls. On the tour, you will learn how farmers take care of their animals, different occupations that work with dairy farmers, and about the delicious, nutritious products dairy farmers work so hard to produce. This virtual farm tour showcases the devotion dairy farmers have for the land and animals they tend to. Dairy farm tours provide an opportunity for people to get hands-on experience and to receive information right from farmers. Visiting farms is also a great way for consumers to build trust in Wisconsin dairy farmers, dairy farming methods, and dairy products. As consumers, we want to know more about food and where it comes from. The farm tour video is the perfect way for viewers to get to know a dairy farming family and see the devotion that goes into producing dairy products. With many schools still being held virtually and teachers looking for online material, the Alice in Dairyland virtual farm tour is a great resource. Many youths, on average, are five generations removed from a family farm. The tour provides an opportunity to share the story of our dairy industry from the comfort of your own home! This video farm tour is a great way for students to learn about Wisconsin agriculture and experience it for themselves. Each year, 90,000 fourth-grade students study Wisconsin history as part of their Social Studies curriculum. During this unit, they learn about dairy heritage, careers, and the economic impact of the dairy industry. Agriculture in Wisconsin is important: it contributes nearly $105 billion to our state’s economy and provides over 435,000 jobs. The dairy industry alone has a $45.6 billion impact in Wisconsin. Not only does the dairy industry positively impact Wisconsin’s economy; dairy farmers are also leaders in developing strategies to protect our soil and water. Dairy farmers are making strides in reducing the environmental impact of producing a gallon of milk. Today, the dairy industry uses 30% less water, 21% less land, and a 19% smaller carbon footprint than it did in 2007. This virtual farm tour would not be possible without support from the Dairy Farmers of Wisconsin (DFW), is a non-profit organization funded entirely by Wisconsin's dairy farm families. The organization strives to increase the sale and consumption of Wisconsin milk and dairy products. Dairy Farmers of Wisconsin (DFW) is a key financial and dairy content partner to the Alice in Dairyland program run by the Department of Agriculture, Trade and Consumer Protection (DATCP). Thanks to DFW’s partnership, I am excited to share my family’s farm with you through this virtual tour. Growing up and working on a dairy farm is why I care so much about agriculture and work to share the stories of farmers across Wisconsin. I hope you enjoy learning more about Wisconsin’s signature dairy industry! Find the full farm tour video at www.wisconsindairy.org/farm-tour. Teachers and parents can also find additional dairy education materials on the DFW website at www.wisconsindairy.org Bring Alice in Dairyland and the Virtual Farm Tour into your classroom virtually! Invite Alice at AliceInDairyland.com.

Lewis and Clark, Batman and Robin, and milk and cookies all represent famous duos. You cannot say one without the other. But, what about Wisconsin cheese? Depending on your personal preference, you might say beer or wine is a perfect combination with Wisconsin cheese. In my mind, both of those pairings are right as long as they come from Wisconsin. Actually, one of my favorite things to do is travel around the state, stopping at local cheese shops and discovering small-town breweries and wineries! Home to 127 cheese plants and more than 200 breweries, Wisconsin is commonly known as the land of beer and cheese. America's Dairyland is a suitable name since our state has won more awards for its cheese than any other state or country, according to the Dairy Farmers of Wisconsin. The only thing that makes the pairing of beer and cheese even better is knowing that Wisconsin produces a lot of beer and grows some of the main ingredients needed such as barley and hops. In the 1860s, Wisconsin was the top hops producer in the nation and peaked in production at over six million pounds in 1867. While production levels might not be as high today, hops growers remain a unique part of Wisconsin agriculture closely tied to the dynamic duo of beer and cheese. The addition of hops to beer adds both flavor and longevity. Different varieties of hops plants produce unique flavor elements such as citrus, earthy, or bitterness. These flavors come from the female flower of the hops plant known as the strobilus. These cone-shaped flowers contain lupulin glands that house the compounds brewers seek. A single hop plant takes three years to reach full maturity and can grow 15 to 25 feet tall each growing season. The strobilus are harvested in the late summer and early fall and then processed into pellets which are used for brewing. Who knows, maybe some of your favorite beers are made using Wisconsin-grown hops. On the other side of the table, Wisconsin wine also pairs wonderfully with Wisconsin cheese. Recently, Wisconsin has seen a boom in the wine industry with many wineries and vineyards opening up around the state. To date, there are well over 80 Wisconsin wineries to purchase from and many of them use Wisconsin-grown grapes. Viticulture, the growing of grapes, has not always been as easy as growing hops in Wisconsin. Before the 1900s, vineyards had a hard time making it through the harsh Wisconsin winters. The breeding of cold-climate varietals by the University of Minnesota in 1908 made it possible to grow grapes in below-freezing temperatures and viticulture to thrive in Wisconsin. Varietals commonly grown in Wisconsin include Marquette and St. Pepin. Whether you are a fan of beer or wine with cheese, know that Wisconsin produces all three. Next time you are in the store, I encourage you to buy locally produced Wisconsin products to help support our farmers, communities, and Wisconsin economy. For inspiration on what type of beer or wine you should pair with your favorite cheese (perfect for Summer celebrations), visit www.WisconsinCheese.com/our-cheese/pairing. Select images courtesy of the Dairy Farmers of Wisconsin.

The smell of charcoals burning, the sound of Wisconsin beef sizzling, and the sight of perfect grill marks are truly hard to beat. As the sun sets later and later and the temperature rises higher and higher, grilling season has officially made its arrival. Whether cooking on gas or charcoal, grilling provides maximum flavor and optimal tenderness for many cuts of Wisconsin beef. Grilling up the perfect hamburger, steak, or even kabob starts with selecting the cut of meat. If you’re shopping for that perfect cut in the grocery store, you may come across different labels that can seem confusing. Grass-fed, grain-finished, prime cut, and dry-aged – what do these all mean? When it comes to grass-fed versus grain-fed, it is important to first note that nearly all beef is raised on grass forage. The difference between these two methods of raising cattle occurs in the finishing period. During these final four to six months, grain-fed, or grain-finished cattle consume a balanced diet of forages and grain, while grass-finished cattle consume solely grass forage. Prime, choice, and select refer to the grade of the beef cut. Beef grading sets a standard for quality level and is primarily focused on the degree of marbling. Marbling, also known as intramuscular fat, refers to the small flecks of fat within the beef muscle. Prime cuts of beef are highly marbled with fat and therefore, full of flavor. Choice cuts contain moderate amounts of marbling and are the most widely available grade, while select grades contain minimal marbling, making those cuts a leaner option. Wet and dry-aging refer to how the meat is stored and refrigerated after slaughter. Both of these processes help develop additional flavors in the beef. The difference? Wet-aged beef is refrigerated in sealed airtight bags, while dry-aged beef is refrigerated uncovered in a humidity-controlled room. Despite these differences in labels at the grocery store, all-beef products are a great choice for a healthy diet. One three-ounce serving of beef – about the size of a deck of playing cards – provides 10 essential nutrients including protein, iron, zinc, and vitamin B12. When it comes to protein-packed foods, beef is hard to beat. One three-ounce serving of beef provides 25 grams, roughly 50% of your Daily Value, of protein. According to the U.S. Department of Agriculture, protein helps support strong, lean bodies. Eating at least 4 ounces of high-quality protein from foods like beef at each meal provides your body with the energy to lead an active lifestyle. Additional research published in the American Journal of Clinical Nutrition shows that eating lean beef as part of a heart-healthy dietary pattern can help maintain normal cholesterol levels. Next time you fire up the grill and throw on a Wisconsin hamburger, steak, or even a kabob, you can be confident that your beef will not only taste great but be a great choice to fuel your body as well! To learn more about how beef cattle are raised in Wisconsin, how to choose the right cut of beef in the grocery store, or how to prepare an award-winning beef dinner, head to beeftips.com.

Agriculture is a diverse and vibrant industry in Wisconsin. It contributes $104.8 billion to our state economy and provides more than 435,000 jobs in a wide variety of different fields (no pun intended!). Wisconsin is a leader in cheese production, cranberries, mink pelts, snap beans, corn for silage, milk goats, and dry whey, not to mention being among the top U.S. states for many other commodities. In what other state can you find people wearing cheese to football games? Our love for cheese runs deep in America’s Dairyland and is a large part of our state’s culture and history. It’s almost un-BRIE-lievable how much cheese is made in Wisconsin: over 3.42 billion pounds in 2018. Out of all the cheese made here, 23 percent is specialty cheese, such as Marieke Gouda, Sartori Cheese, and Uplands Cheese. Nationally, consumption and demand for these types of cheese are growing, so much of Wisconsin’s finest specialty cheese is enjoyed outside of state lines. The passion for this dairy delicacy is showcased by our more than 1,200 licensed cheesemakers who craft over 600 styles, types, and varieties of cheese. A byproduct of cheese production is whey, which is often dried and used as the primary ingredient in protein powders. Wisconsin is the top producer of dry whey, producing over 32% of the nation’s supply. Dry whey, specifically in whey protein powders, is often used by athletes to obtain the necessary amounts of protein on a daily basis. Whey is also used in many other food products, including bakery items, snack foods, sauces, and more. These products can be a great WHEY to support Wisconsin’s dairy industry while adding protein to your diet. Wisconsin is also the top state in the production of corn silage, which is often used as feed for our dairy cattle. In 2018, Wisconsin produced more than 13.4 million tons of corn silage, or 11% of the nation’s total. Growing up on a dairy farm, I vividly remember sitting in the tractor in late fall and watching load after load of corn silage fill the silage bags and silos on our farm. That silage was then used to keep our cows well-fed throughout the winter. Wisconsin mink farmers have an international reputation for producing the highest quality mink pelts in the world. Our state’s climate makes Wisconsin a great place to raise mink. As natural recyclers, mink also help keep food waste from entering our landfills. Wisconsin produces 31% of U.S. mink which is valued at over 25.8 million dollars. Year-round, mink throughout Wisconsin are raised with great care. Ginseng also plays a vital role in Wisconsin’s economy. Ranking number one in ginseng production, Wisconsin produces 95 percent of the nation’s crop. Ginseng is primarily grown in the central area of the state including Marathon, Lincoln, Portage, Langlade, and Waupaca counties. This bittersweet root is treasured in many Asian cultures. In fact, much of Wisconsin ginseng is exported to Asia. Summers in Wisconsin are great for growing many different plants, including fruit and vegetables. Over 37.5 percent of the nation’s snap beans (also known as green beans) are grown right here in America’s Dairyland. Our state’s snap bean crop is valued at $42.2 million. The next time you buy fresh or frozen green beans, there’s a good chance they may have come from right here in Wisconsin! As our state fruit and our number one fruit crop both in size and value, Wisconsin cranberries also have quite the reputation. Our great state grows over 60 percent of the nation’s crop, making Wisconsin the top cranberry-producing state in the U.S. Produced by roughly 250 farmers, cranberries are grown on 21,100 acres across Wisconsin. Cranberries offer a delicious and unique flavor and can be enjoyed fresh, dried, frozen, or canned! As we head into spring, our farmers and processors are busy preparing for the summer months to come. From our nutritious dairy products and award-winning cheeses to unique commodities like cranberries, ginseng, dry whey, mink pelts, and much more, Wisconsin farmers produce high-quality products for consumers around the world. Buying Wisconsin’s safe, nutritious food products supports our farmers and food processors, and contributes to the economic strength of Wisconsin communities. Look for Wisconsin products in stores near you! Learn more about Wisconsin’s number one agricultural products on the Department of Agriculture, Trade and Consumer Protection’s (DATCP) website: https://datcp.wi.gov/Pages/Publications/WIAgStatistics.aspx

Celebrate Earth Day by enjoying sustainably produced Wisconsin dairy products and turning that milk carton into a recycled creation! Leading up to Earth Day, it is important to know that Wisconsin dairy products are responsibly and sustainably produced by dairy farmers. The carbon footprint of a glass of milk is two-thirds less than it was 70 years ago, yet it still has the same nutritional benefits and great taste. Additionally, producing a gallon of milk has 19% less greenhouse gas emissions than it did in 2007. That’s equivalent to the amount of carbon dioxide removed from the atmosphere by half a million acres of U.S. forests every year. Wisconsin dairy farms use fewer resources due to innovative practices in cow comfort, improved feed and genetics, and modern barn designs. The environmental impact of producing a gallon of milk in 2017 shrunk significantly, requiring 30% less water, 21% less land, and a 19% smaller carbon footprint than it did in 2007 (Dairy Management, Inc., 2020). Wisconsin is also home to several farmer-led conservation programs, such as the University of Wisconsin (UW)-Discovery Farms, that look to solve environmental challenges and improve farming practices. Researching Wisconsin's diverse agricultural landscape, UW-Discovery Farms uses working farms that are facing various environmental challenges and takes a real-world approach to find innovative ways to safeguard our land and water resources. More than 97% of the Wisconsin milk supply comes from farms participating in the National Dairy Farmers Assuring Responsible Management™ (FARM) program (Dairy Farmers of Wisconsin, 2020). The four program silos – animal care, environmental stewardship, antibiotic stewardship, and workforce development – help to show consumers that the dairy industry holds itself to the highest standards. Certified experts evaluate farmers at least once every three years, and third-party verification ensures program integrity from authorities outside of the dairy industry. Dairy products are produced with the well-being of the planet, animals, and you in mind. Wisconsin milk, cheese, and yogurt provide nutrients people of all ages need to grow and maintain stronger bodies and minds. One eight-ounce serving of milk has eight grams of protein that help build strong muscles. Real dairy is also a simple source of immune-boosting nutrients like vitamin A, vitamin D, and protein. Dairy is good for you and made with care for the planet. From the farm to your fridge, U.S. dairy is taking steps to reduce food waste and greenhouse gas emissions. Feel good about choosing real Wisconsin dairy and continue our dairy farmers’ commitment to the environment by making your own recycled milk carton creations. Try these fun creations at home! Below are directions on how to make them. Learn how Wisconsin Dairy Farmers dairy farm families are committed to sustaining and preserving the environment at https://www.wisconsindairy.org/Our-Farms/Sustainability. References Dairy Farmers of WIsconsin. (2020, November 3). Our Cows. Retrieved from Dairy Farmers of Wisconsin: https://www.wisconsindairy.org/Our-Farms/Our-Cows Dairy Farmers of Wisconsin. (2020, November 3). Wisconsin Cow Power. Retrieved from Dairy Farmers of Wisconsin: https://www.wisconsindairy.org/Our-Farms/Sustainability DATCP. (2020, November 3). Producer-Led Watershed Protection Grants. Retrieved from State of Wisconsin Department of Agriculture, Trade and Consumer Protection: https://datcp.wi.gov/Pages/Programs_Services/ProducerLedProjects.aspx Innovation Center for U.S. Dairy. (2020, November 3). U.S. Dairy's Environmental Footprint. Retrieved from US Dairy: https://www.usdairy.com/getmedia/c9d3f013-c34c-42b4-9ee0-18885837bdc6/dairysenvironmentalfootprintbrochure%20july.pdf.pdf.aspx US EPA. (2020, November 3). AgStar Livestock Anaerobic Digester Database. Retrieved from the United States Environmental Protection Agency: https://www.epa.gov/agstar/livestock-anaerobic-digester-database Learn more: · Dairy Management, Inc., usdairy.com · Innovation Center for U.S. Dairy, usdairy.com/about-us/innovation-center

March is Women's History Month and a perfect time to highlight some of the rich history of the Alice in Dairyland program. For more than 70 years, Alice in Dairyland has served as Wisconsin's agricultural ambassador. From its wholesome and pastoral beginnings following World War II to today's high-tech age of instant communications, the program has grown and changed with the times. Margaret McGuire of Iowa County served as Wisconsin’s first Alice in Dairyland in 1948. She was selected to host a month-long centennial exposition at the Wisconsin State Fair Park and tour the United States as an ambassador for Wisconsin's dairy industry. After her tenure as Alice, she earned a master’s degree in elementary education and taught for 23 years. Like Margaret, early Alices traveled nationwide with a chaperone, logging 150,000 miles a year – much of it on an airplane – and making 1,000 appearances annually. In many cases, they were professional women that came from farms and well-versed in agriculture. Many also went on to careers outside their home in a time when most women’s homes and families were their careers. In 1952, Alice in Dairyland became a one-year full-time contracted employee of the Wisconsin Department of Agriculture, Trade and Consumer Protection and an official representative of all Wisconsin agricultural products. Also, in the 1950s, Alice carried boxes of cheese to Hollywood stars, served samples at corner grocery stores, and even made an appearance on the Today show. Mary Ellen Jenks Jordal, the sixth Alice in Dairyland, served Wisconsin in 1953 and is one of only two Alices originally from Chippewa Falls. She went on to become the vice president of Consumer Affairs and Services for Green Giant and then Pillsbury. She then worked in publicity for the Minnesota Beef Council and other food clients as well as customer service training for the Better Business Bureau of Minnesota. In 1961, Alice hosted a wine and cheese reception for national and international media after the Green Bay Packers won the National Football League (NFL) championship title. Alice also continued the tradition of carrying boxes of cheese to Hollywood stars and serving samples at corner grocery stores throughout the 1960s. In 1966, she started delivering her message to classrooms and educating students about Wisconsin agriculture. As women’s television programs became increasingly popular, she filled the role of a consumer educator by promoting nutrition and food preparation. She also continued to make appearances on national television programs and appeared with celebrities. The 26th Alice in Dairyland, Mary Hopkins-Best, danced on the Lawrence Welk Thanksgiving show in 1973 and the 29th Alice, Janice Findlay Aiken, shared the stage with Bob Hope on the opening night of the Wisconsin State Fair. Watch Alice in Dairyland on the Lawrence Welk Show - Alice appears around the 21:00 time mark. Today, Alice in Dairyland is a marketing professional by any and all standards. In the first round of the selection process, applicants are evaluated on their resume, interview, and communications ability. If an applicant meets the initial criteria, she is evaluated by a selection panel during the three-day finals on public speaking, personal interviews, TV and radio interviews, and agribusiness tours. Over the years, Alice in Dairyland has adapted to the changing face of agriculture and the contemporary world. Even so, she remains Wisconsin’s agricultural ambassador, serving as a custodian of Wisconsin's proud agricultural heritage and dynamic voice for the future of agriculture.

Spring is a time of year many look forward to, it is also the time when the sap of Wisconsin’s State Tree, the Sugar Maple, begins to run. The sap run signifies the crossroads of winter moving out, the welcoming of longer and warmer days ahead. Spring is when Wisconsin’s first crop of the new season is harvested. With this annual spring tradition, it is the perfect time for all of us to indulge in pure maple syrup and savor the many benefits that this liquid gold brings to Wisconsin. My first experience with maple syrup, beyond waffles and pancakes, was in my local 4-H club when I was only a Clover Bud (7 years old.) Our Clover Bud group tapped trees in the woods near our group leader’s home. We learned how to identify Maple trees and what makes a tree perfect for tapping. We tapped the trees by drilling holes, placing spigots, and hanging buckets on the trees. It was a contest to see which tree would have the most sap. I helped my friend pick the winning tree. After the trees had been tapped we made pancakes and topped them with sweet homemade maple syrup. Maple syrup season has a rich history in Wisconsin. Our state ranks fourth in the nation for maple syrup production, behind Vermont, New York, and Maine. The higher the yield of sap and the sweeter this sap is usually means higher yields of maple syrup. Sugarmakers follow the “Jones’ Rule of 86,” devised in 1946 by C.H. Jones, a scientist, and educator at the University of Vermont, which estimates the volume of sap needed to make one gallon of syrup. If the sap concentration of sugar is at 1 percent, then 86 gallons of sap are needed to make one gallon of syrup. As maple sap concentrations are typically at 2 percent, approximately 40 gallons of sap are needed to produce 1 gallon of syrup. To make pure maple syrup, farmers tap maple trees to harvest the sap found within. Interestingly, this practice is only done on a commercial scale in North America. The sap best flows out of the maple tree when the night gets below freezing and the day is warmer than 32 degrees Fahrenheit. This means the trees are typically tapped during the early spring, sometime between February and March. Sap will then flow from the tapped trees for anywhere from 20 to 30 days, depending on the weather. Once the tree is tapped, two different types of systems can be used to collect the sap. The first is a gravity system. As its name implies, it uses gravity to drip the sap from the tree into a pail. Alternatively, farmers can use a vacuum collection system that pulls the sap from the tree into a bucket. The amount of sap collected increases when a vacuum system is used compared to a gravity drip. In a single tapping season, one tree can yield more than 10 gallons of sap. When this syrup hits local store shelves, you’ll notice the variety of different grades available. This grade doesn’t necessarily indicate quality but instead indicates coloring and flavor. The grading scale is largely based on translucence, which measures how much light passes through the syrup. As a general rule of thumb, lighter variations of syrup are produced early in the season during the coldest temperatures and darker syrups are produced late in the season when temperatures rise. The darker the color of the syrup, the more intense the maple flavor will be. Grade A syrup is comprised of three sub-categories: Light Amber, Medium Amber, and Dark Amber. Light Amber is known for its smooth, delicate flavor and is primarily used in maple candies and creams. Medium Amber has a subtle maple flavor and is most often used for table syrup, as is Dark Amber, which can also be used for sweetening purposes in recipes, glazes, and atop pancakes or oatmeal. Grade B syrup is produced late in the season and is characterized by a dark color and strong flavor, as the sugar content of the sap has dropped and more sap is required to produce a gallon of syrup. Commercial Grade syrup rounds out the grading scale as the darkest and strongest flavor. This type of syrup is popular among food manufacturers for its intense flavor for use in maple-flavored foods. I was recently able to travel to Marvin's Sugarbush in Antigo, to tag the first maple tree of the season! It was so nice to get out to celebrate the maple syrup season and enjoy it on some fresh pancakes. Wisconsin is 4th in the country for maple syrup, producing over 270,000 gallons in 2019. Pure Maple syrup contains no preservatives, colorings, or additives and has one of the lowest-calorie levels. Absolutely nothing is added to real maple syrup as water is simply evaporated from the sap to yield pure syrup. Think beyond just pancakes and waffles when it comes to this sweet treat. To add natural sweetness to your next baking recipe, salad or even meat roast try incorporating Wisconsin maple syrup. For more details on this “sweet” industry, visit www.wismaple.org.

Wisconsin is known for many different agricultural commodities. Did you know that ginseng is one of them? Before beginning my adventure as our state’s 73rd Alice in Dairyland, I didn’t know much about this bittersweet root. Last October, I was able to visit the Ginseng Board of Wisconsin and learn more about how ginseng is grown and its importance here in Wisoconsin. Ginseng roots require many years of care before harvest, and the industry has a notable impact on our agricultural economy. Ginseng sets Wisconsin agriculture apart and puts our state on the map for ginseng lovers worldwide. This Wisconsin product is especially important in many Asian cultures, particularly during Chinese New Year. Chinese New Year, also called Lunar New Year, is an annual 15-day festival celebrated in China and in many Chinese communities around the world. This event begins with the new moon. This year, Chinese New Year occurs on Friday, February 12, 2021, in many of the countries that celebrate it. Ginseng is a key ingredient used in traditional Chinese medicine and is a popular gift during the New Year celebrations. It is known as a “gift of good health” that can help support a healthy immune system and is widely used in Western cultures as a dietary supplement and botanical additive. There are two varieties of ginseng grown in the world, Panax quinquefolius (American ginseng) and Panax ginseng (Asian ginseng). The two varieties are opposites. According to the Ginseng Board of Wisconsin, consumers sometimes take the two varieties together: American ginseng for a cooling effect and Asian ginseng for a heating effect. American ginseng has been cultivated in Wisconsin for more than 100 years, dating back to the 1800s. Today, Wisconsin ginseng growers account for 95 percent of the total cultivated American ginseng produced in the United States. Not only do Wisconsin ginseng farmers outrank every other state for the quantity of production, but they also top the list in quality. All around the world, consumers request Wisconsin-grown ginseng. Our state’s reputation for the best quality ginseng is thanks to the highly-desired, bittersweet taste of the roots we grow. Growing ginseng requires years of diligent observation and care. Ginseng roots begin as seeds, harvested by hand in September from existing plants. These seeds then sit in a cooler throughout the fall and winter to dry out. In the spring, the seeds are warmed up and raised beds are prepared for planting in the summer months. Planting must be done in virgin soil, where ginseng roots have never grown. For reasons that are still unknown to us today, ginseng cannot grow on the same plot of land more than once. Once the seeds are planted, they are covered with straw for insulation. The following spring, approximately 20 months after the seeds were initially harvested, the ginseng seeds will sprout. Once above ground, ginseng plants are high maintenance. They are especially susceptible to wind, rain, sun, and frost damage. To protect the plants from sunburn, shade structures are placed above the plants. Ginseng farmers will care for a crop for three to five years before harvesting the roots. A mature, finished root will have a desired wrinkly skin, a white interior, and a bitter taste. After harvest, ginseng roots are cooled for two to three weeks, washed to remove dirt and debris, and prepared for the drying process. When harvested, the roots are around 70 percent water! All of the roots are dried for 12-16 days at approximately 100 degrees Fahrenheit to remove moisture. Roots are then graded, sorted, and processed. Once these steps are complete, the finished ginseng will be sold as roots, tea, and capsules. Ginseng can also be found as a powder, in energy drinks, and even in some lotions and chapsticks. Learn more about Wisconsin ginseng products, health benefits, and where to shop for ginseng at https://www.ginsengboard.com.