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Wisconsin farmers are on the clock 24 hours a day, seven days a week, 365 days a year. When the COVID-19 pandemic closed or reduced hours of operation of a significant number of Wisconsin businesses and restaurants many farmers and food processors faced much smaller markets for their products. With no kids in school to drink cartons of milk, no restaurants open to make extra cheesy pizzas, and no barbecue joints serving pork sandwiches, many farmers have been impacted by contraction of some of their traditional markets. The Wisconsin Dairy Recovery and Passion for Pork Programs are two programs which were launched earlier this year to help farmers, while also benefiting food banks and food pantries during this time of need. Dairy Farmers of Wisconsin (DFW) and the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) joined forces with the state’s leading antihunger organization, Hunger Task Force, to create the Wisconsin Dairy Recovery Program. This program helps provide relief to the growing numbers of underfed and unemployed by connecting milk to emergency food organizations throughout the state. During COVID-19 many restaurants and food-service businesses have been closed creating a drop in demand for food products. Through the newly created Wisconsin Dairy Recovery Program, Wisconsin dairy farmers are being paid to supply milk to farmer-owned dairy cooperative Kemps, who will be processing thousands of gallons of milk at its Cedarburg facility. The Hunger Task Force has distributed milk to free and local partner food banks and food pantries through the Hunger Relief Federation of Wisconsin, a statewide association that supports food distribution in local communities. Hunger Task Force is Wisconsin’s leading anti-hunger organization, serving 50,000 people each month, nearly 40 percent of whom are children. Founded in 1974 by a group of parent advocates who were fighting for a school breakfast program in Milwaukee Public Schools, the organization eventually became Milwaukee’s first food bank. Visit www.HungerTaskForce.org/dairy to learn more. Another program helping farmers is the Passion for Pork. Developed by the Wisconsin Pork Association (WPA) and the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) the program works by connecting Wisconsin pork producers to local meat processors, consumers and the growing number of people experiencing food insecurity during COVID-19. The Passion for Pork program has helped to process over 69,000 pounds of Wisconsin pork. Hog farmers are working with local meat processors, who have agreed to extend hours to process pork for food banks and food pantries. Wisconsin food banks are getting the pork into the hands of those in need. Along with shipping the processed pork to food banks and food pantries, the local meat processors also sell the pork at their retail stores. The Passion for Pork program also helped to fuel the Pork Schoppe which operated for four days at the Wisconsin State Fair during the first weekend of the Fair Food Drive Thru. The Pork Schoppe sold 4,440 sandwiches and 200 pork bundles! The sale of these pork products benefits the farmers whose hogs have gone into the Passion for Pork program. If you are interested in learning more about the program visit https://www.wppa.org/passion-for-pork-campaign/.

Breakfast has always been one of my favorite meals and the month of September is Better Breakfast Month. From pancakes and eggs to cereal, I have always loved waking up in the morning and eating something that tastes good to fuel the start of my day. I’ve heard many people talk about how they are too busy or don’t have enough time to make breakfast in the morning, but there are so many ways to plan ahead and make breakfast easy. I like to make a pan of egg bake and then freeze pieces of it for an easy re-heat ready to eat meal. Another easy breakfast to-go option is hard boiled eggs. It is easy to make a dozen hard boiled eggs at one time to prepare for a busy week. Eggs are a breakfast classic and can be used and incorporated into a balanced meal in many different ways. Whether you prefer a scramble with veggies and topped with cheese, or a simply fried, eggs are a great way to ‘round’ out breakfast. In 2018, Wisconsin ranked 16th in the nation for egg production. The American Eggs Board says that eggs each have six grams of protein and zero carbs. Eggs also contain choline which promotes normal cell activity, liver function, and is key in the development of infant’s memory functions. Eggs are a great addition, scrambled or sunny side up, to any breakfast plate. When I have more time on my hands I like to get fancy with my breakfast. Ever since I was little I have enjoyed making breakfast for my family after a long morning of farm work (it helped that I was able to come in from farm-chores a little early). Pancakes were my go-to and by the age of 10 I had memorized my Mom’s buttermilk pancakes recipe. We top our pancakes with plenty of real butter and everything from maple syrup, Wisconsin jam, and (my personal favorite) fresh berries and REAL whipped cream. I love using real dairy products because I know they are produced by real dairy farmers, just like my family, who care for animals, land and water resources… I also think real dairy tastes better. To finish off my plate I like to include meat. Breakfast meats are probably some of the most craved breakfast food – well at least in my house. When the bacon comes sizzling off the pan it’s usually a fight for who will get the first (and last) piece. From bacon and sausage to ham and steak, all are a perfect addition to in your morning meal or incorporated into scrambled eggs. Eating Wisconsin’s safe and nutritious meat products supports farmers and processors and strengthens Wisconsin communities. I encourage you to participate in Better Breakfast Month by filling your plate with Wisconsin products and topping off your coffee with real dairy creamer. To find great breakfast recipes visit wisconsincheese.com!

During my second week as the 73rd Alice in Dairyland, I was excited to put some miles on ‘Kernel’, the flex-fuel Ford Explorer, as I traveled to see the United Wisconsin Grain Producers (UWGP) ethanol production facility in Friesland. I learned that UWGP uses over 20 million bushels of corn every year for ethanol production and that yeast plays a key role in the process.The type of corn used to make ethanol is “No. 2 Yellow.” It is not the sweet corn or the canned corn found in grocery stores. Only 3 percent of this corn goes directly into food products as corn meal, oil, syrup or starch. In fact, ethanol may help lower the cost of all food items in the grocery store as one of the largest factors in food prices is transportation. Ethanol also reduces the cost of fuel. I was able to get an inside look at the process as Dan Wegner, UWGPs Commodities Manager, explained how ethanol is produced and showed me the machinery that is used. Ethanol is an alcohol produced by fermentation of sugar and is made when ground plant material is mixed with water, then fermented. This process takes about 70 hours from when the corn is ground to when it’s finished fermenting, according to Wegner. Microbial fermentation works directly with sugars that are found in the starch and cellulose of plants like corn, sorghum, and sugar beets. Corn is the predominant crop used for ethanol production. UWGP has a laboratory on site where they periodically test their products to monitor the fermentation process and to better understand how to increase the efficiency of their operation. “Ethanol production is different than the oil industry in the fact that we are biological,” said Wegner. “We rely on a living organism – yeast – to do our work for us.” UWGP uses their spent yeast and grain-derived gluten proteins to create a premium feed ingredient, called A+ Pro Yeast, to be used as a protein source for animal feed. They are currently one of only three ethanol plants in the world that does so. The spent yeast component also makes this a highly palatable product, well suited for use in any livestock feed or pet food. The product that goes into animal foods is meticulously tested to make sure it is safe for animals to eat and free of toxins. During my tour I realized ethanol production is similar to the brewing process for making beer. “When we dump the fermenters there is an oversize tank – we call it the ‘beer well’,” Wegner said. “So really we are very similar to beer brewers but we are brewing for volume and not taste.” UWGP began producing ethanol in 2003, when it became the 83rd ethanol plant built in the nation. UWGP’s mission is to add value to locally grown grains, provide members with a good return on investment, and be good stewards to their employees and community. Looking into the near future, ethanol is a cost-effective renewable source of fuel in comparison to natural gas. UWGP aims to improve processes, explore new technology, and maximize energy while minimizing the overall impact on our environment. Learn more about the United Wisconsin Grain Producer on their website.

Growing up, my summers were always filled with fairs and cow shows. This year is different. Many exhibitors are not able to showcase their projects and all the hard work they have put into them. I would like to reflect on experiences I had as an exhibitor, specifically at the Wisconsin State Fair. On January 1, 2010 I knew it was going to be a special year and one reason was because I was FINALLY old enough (12 by the first of the year) to attend the Wisconsin State Fair with Chippewa County as a Junior Exhibitor. My older sister, Katrina, had been attending for a few years before me and always came back with the most exciting stories. When it came time to load the trailers to head down to Milwaukee, I knew I was in for an experience I would never forget. My first year at the Wisconsin State Fair… I don’t remember how my animals placed in the class, or even how I did in showmanship. I DO remember stuffing my face with cream puffs, having water fights in the cattle wash rack with my fellow Chippewa County friends, meeting exhibitors from counties around Wisconsin, and telling fair-goers about my all black calf, Velvet, who was so soft that everyone wanted to pet her. For me, the Wisconsin State Fair has always been a place to make memories and new friends, while sharing my knowledge with those who may have never been on a farm before. As I got older I started taking more leadership in my county group, from leading the early morning ‘cow washing team’ to helping younger members get their animals ready for the show. The State Fair not only allows youth exhibitors to learn, but also to teach. I was able to meet members from other counties with different agricultural backgrounds than mine. It was through meeting these individuals that I began to understand just how diverse Wisconsin agriculture, and the Wisconsin State Fair, really is. Agriculture in Wisconsin is diverse and plays a major role in our state’s economy, providing over 435,000 jobs. For over 150 years, the Wisconsin State Fair has been a place for Wisconsinites to engage with our state’s culture, from food to farming. It was been a place for laughter, music, and memories to be made and I know that it will continue to do so in the future. Even though this summer may not have turned out the way many fair-goers and exhibitors had hoped, it is still important to never stop learning and look forward to new opportunities. I hope that next year, exhibitors come back to fairs with a fiery passion and desire to make memories and friendships to last a lifetime. I would love to showcase youth exhibitors and their project animals who were planning to attend the Wisconsin State Fair on my Facebook Page. If you or your child would like share a project animal from this summer please send pictures and a short description (name, age, animal name, etc.) to DATCPalice@wisconsin.gov.

New Life Lavender and Cherry Farm in Baraboo opened my eyes, and my nose, to the wonder of lavender. In mid-July, I was able to visit the farm for a tour and learned so much about this pretty purple plant. Not only do humans enjoy lavender, but bees do as well. New Life Lavender was buzzing with life as they are home to multiple bee hives, fish, sheep, cows, and a family of five. Lavender can be used in a variety of ways. Its first known use was in Egyptian culture being used medicinally and in the mummification process – who knew! In World War I, lavender essential oil was used as an antiseptic. Today, there are over 40 varieties, or cultivars, of lavender that each have their own unique aromas and properties. Different cultivars of lavender are used in making lotions, essential oils, and baked goods. Lavender is a perennial plant and grows for about 10 years in Wisconsin. During the winter the plants are covered to protect them from the harsh winter cold. New Life Lavender uses the propagation method to make new plants. Propagation is the process of taking a cutting from an existing plant to make a ‘clone’ and allowing it to sprout roots. Aron and Laura McReynolds own and operate New Life Lavender and Cherry Farm with their three children. The farm store is located on 40 acres of land that are full of plants, smells, and animals. In 2017 they had their first season open to the public and the business has continued to grow over the years. With over 25 varieties of lavender, 10,000 lavender plants, a five-acre pollinator habitat, livestock, a bakery, and more, there is always work to be done on this bustling farm. The whole family takes part in making sure the farm runs smoothly. Laura is in charge of the farm store and events. She added her artistic touches inside the building, which stands out alongside the country backdrop. Aron manages the farm, leads wagon ride tours, and is the head baker…to name just a few of his responsibilities. I had the privilege of sampling their cherry and lavender pie – it was amazing! Riding through the farm on the wagon ride tour was truly an experience as Aron shared their farm to table story, current farm projects, and goals for the season. Even Aron and Laura’s three children share their passion for Wisconsin agriculture. Gracia shared jokes and facts about the fish that are kept in a pond near the farm store. During the wagon ride we also stopped to see Micah, Aron and Laura’s second son, who cares for a herd of sheep and a couple of cows in a pasture near their pollinator field. Micah sells his lamb and beef sticks in the farm store. I couldn’t resist getting a package on my way out, and I’m glad I did – they were very tasty with a hint of spice. Aron and Laura’s oldest son Gabriel also plays a big role in his family’s business. From managing multiple bee hives around the farm to running the lavender distillation equipment and even driving the tractor during my tour, Gabriel helps to keep New Life Lavender in motion (literally!). New Life Lavender and Cherry Farm has an onsite store that is packed with essential oils, lotions, jams, cooking ingredients, and so much more. They also serve a variety of beverages (I recommend the lavender lemonade) and baked goods like cherry pie, lavender lemon poppy seed cupcakes, and even lavender ice cream! Purchasing Wisconsin’s high-quality, nutritious food products like these supports farmers and food processors, and contributes to the economic strength of Wisconsin communities like Baraboo. New Life Lavender is a warm and inviting place perfect for relaxing, restoration, and reconnecting. Learn more at https://www.newlifelavender.com.

My name is Julia Nunes and I am the newly selected 73rd Alice in Dairyland. I am stepping into this position in one of the hottest months of the year – July – which also happens to be National Ice Cream Month! Growing up on a dairy farm in Chippewa Falls, ice cream has always been a staple in my diet. Like 95 percent of the farms in Wisconsin, my farm is family owned. Wisconsin is home to over 7,000 dairy farms which are all a part of the dairy community that has a $45.6 billion impact on our state’s economy. Ice cream is perfect for summer served up with fresh fruit, in a cake, or – my personal favorite – in a waffle cone. Wisconsin’s high quality ice cream begins with high quality milk, a natural source of protein, calcium and seven more essential nutrients. It takes 12 pounds of whole milk to make one gallon of ice cream. Traditional ice cream recipes are a blend of whole milk, cream, and sugar. After the base ingredients are all mixed together, flavors and mix-ins are added. As these final ingredients are being mixed in, the temperature will be dropped. Continual stirring prevents ice crystals from forming and gives the ice cream a smoother, creamier texture. During this process, the amount of air added will determine the product’s density. Once packaged, the final step is to send the ice cream to a hardening room for cold storage. Many Wisconsin ice cream lovers are familiar with the Babcock Hall Dairy Store in Madison, but did you know that UW-River Falls also has its own dairy plant? Falcon Foods products are produced primarily by UWRF students in the dairy and meat pilot plants on campus. Freddy's Dairy Bar is the storefront of Falcon Foods, which has been in operation since 1983 and is a part of the Something Special from Wisconsin program through the Department of Agriculture Trade and Consumer Protection. Freddy’s Dairy Bar sells many different flavors of ice cream to the UW-River Falls campus and surrounding communities. One of my favorite places to visit with my family in Chippewa Falls is Olson’s Ice Cream Parlor. They make their own ice cream right in the heart of town, attracting visitors from all over the state. Olson’s Ice Cream is a proud producer of Wisconsin dairy products and has been contributing to the vitality and economic health of the Chippewa Falls area since 1944. My favorite flavor combination is a waffle cone filled with Mocha Mud Pie ice cream, which is a blend of coffee and chocolate fudge flavors. Remember to eat your ice cream fast enough – before it melts! From topping vanilla ice cream with fresh fruit and whipped cream, to more daring combinations of hot fudge, banana, and whatever else might fit in your bowl, ice cream is the perfect way to enjoy summer. While June Dairy Month has come to a close, there are still so many opportunities to celebrate all the dairy goodness during the month of July. I am so excited for the opportunity to serve Wisconsin as the 73rd Alice in Dairyland and to promote the diverse agricultural products we have in our state. From nutritious dairy and award-winning cheeses to unique crops and products like ginseng, mink pelts, dry whey, cranberries and much more, I look forward to traveling Wisconsin and learning from farmers as I go.

July 14th is National Mac & Cheese Day and this year I wanted to celebrate! Growing up on my family’s dairy farm in Chippewa Falls, our cheese drawer in the refrigerator was always stocked, but we usually ended up having half-eaten ends of cheese blocks left over. This cheese is perfectly fine to eat, but I wanted a recipe that used all the bits of cheese at once. Emptying my cheese drawer means that I now have room to refill it with new Wisconsin cheeses. This recipe is one I designed to use my left over bits and pieces of cheese in a tasty homemade Melting Pot Mac & Cheese. You don’t have to have exactly the kinds of cheeses that I am using to make this recipe. This is designed for you to be able to use what you have in your home without making an extra trip to the store. My Melting Pot Mac & Cheese uses Wisconsin dairy products, like cheese, which are natural sources of protein, calcium and seven more essential nutrients. The Wisconsin dairy products I am using are: Marieke Gouda Plain Gouda, Sartori Gold BellaVitano and SarVecchio Parmesian, Weyauwega Medium Cheddar and Pepper Jack, Westby Sour Cream, JS Three Year Aged White Cheddar, Old World Creamery butter, and whole milk from my family’s dairy farm. I love using real dairy because it is produced by real dairy farmer who care for animals, land and water resources. Dairy farmers are on the job 24 hours a day, seven days a week, 365 days a year to feed and care for their animals. Dairy farmers care for the environment – they have reduced their carbon footprint nearly 25 percent in since 2007 – and are the only industry in the United States to actually do so. Dairy farmers are good at their job and so are Wisconsin cheese makers. Wisconsin is the only state that requires cheese makers to be licensed, ensuring high quality products. Visit wisconsincheese.com to find your next favorite cheese pairings and TONS of cheesy recipes! Today I will be making enough for eight people, but this recipe can be easily halved if needed. INGREDIENTS: 16 oz. elbow macaroni noodles 4 Tbsp butter 4 Tbsp flour 2 cups whole milk ½ cup sour cream 4 cups cheese (grated or cubed) 1 tsp ground mustard 1 tsp garlic powder salt and pepper to taste ¼ cup bread crumbs ¼ grated parmesan DIRECTIONS: Cook noodles according to package instructions, drain and set aside. Melt butter in large pot over low heat Add flour to melted butter, stir until smooth. Cook one to two minutes. Slowly add milk, whisk until butter and flour mixture is completely dissolved. Add sour cream and allow mixture to cook. Once thickened, add cheese and seasonings. Stir frequently until all cheeses have melted. Add noodles into cheese sauce and stir. Your Melting Pot Mac & Cheese is ready to eat or continue on to next steps. Pour into oven safe baking dish and top with bread crumbs and parmesan cheese. Bake Melting Pot Mac & Cheese at 350°F for 20 to 30 minutes. I liked to broil mine for the last few minutes so the top becomes golden and crispy. Celebrate National Mac & Cheese Day on July 14th with this delicious Melting Pot Mac & Cheese recipe!

The evening of May 11, 2019 will forever hold a special place in my heart. That night, in an auditorium filled with members of the Wisconsin agriculture community, I heard my name called to serve as our state’s 72nd Alice in Dairyland. Now, almost 15 months later, it is hard to believe my time as our state’s agriculture ambassador is coming to a close. As my incredible journey nears its end, I am filled with pride for Wisconsin’s $104.8 billion agriculture community. Throughout my year as the 72nd Alice in Dairyland, I have met the people, visited the places, and tasted the products that make our industry so special. Whether I was spending time with a first-generation turkey farmer, visiting a potato field during harvest, or trying a new apple variety, I loved discovering agriculture diversity around every Wisconsin corner. Highlights from my year are hard to narrow down – believe me, I made a full-page list – but a few stand out above the rest. Filling iconic Wisconsin State Fair cream puffs with cream, sampling countless foods made from cranberries at the Warrens Cranberry Festival, and my first-ever attempt at tapping a maple tree all rank high. I also fondly remember getting lost in an ‘Alice in Dairyland’ corn maze at Pearce’s Farm Stand, eating a full meal of ginseng (salad, tea, main course and all) in Marathon County, and cutting a 200-pound wheel of Swiss cheese at the World Championship Cheese Contest. With every mile I drove, I was fueled by Wisconsin’s corn growers. Thanks to the Wisconsin Corn Promotion Board, I traveled in style in an E85 Ford Explorer nicknamed Kernel. At each stop I made, I was easily recognizable thanks to the iconic brooch and tiara donated by the Midwest Jewelers Association. And when the temperatures dropped this winter, I was proud to stay warm in a real, Wisconsin mink fur coat, courtesy of the Kettle Moraine Mink Breeders Association and the Halbach Mink Ranch. Thank you to all three of these great Alice in Dairyland program partners. In addition, I am grateful for the Alice in Dairyland program’s continued partnership with the Dairy Farmers of Wisconsin. As I promoted dairy farmers, processors, and products throughout our state, their organization was there with me every step of the way. I am truly thankful for their support. Though I may be biased, I honestly believe Wisconsin agriculture is second to none. From top-notch producers, to innovative processors and industry-leading researchers, Wisconsin agriculture commodities consistently find their way to the top. As I spoke with consumers throughout our state, it didn’t matter if I was talking quantity, quality, or diversity of our products, because Wisconsin agriculture hits the mark for all three. To my colleagues at the Wisconsin Department of Agriculture, Trade and Consumer Protection, who have dedicated their lives to the success of our state’s agriculture industry, I say thank you. Your knowledge, guidance, and words of encouragement supported me from beginning to end. My most important message of thanks goes out to my friends and family, who journeyed this road with me. Whether listening intently in the audience during a presentation, standing behind the camera snapping that perfect shot, or increasing my social content’s visibility with a ‘like’ or a ‘share’ – ‘my people’ have supported me every step of the way. From the bottom of my heart, I appreciate everyone who has shared this adventure with me; whether we met at a dairy breakfast, the county fair, or never in person, but instead through my Adventures in Agriculture blog – know that I am grateful for you. As I complete this once-in-a-lifetime year, I say thank you to everyone who made my time as Wisconsin’s 72nd Alice in Dairyland truly unforgettable. Stay Cheesy, Wisconsin!

What makes me who I am today? The short answer, Wisconsin. Why? That’s a longer story. Hi everyone, my name is Grace Schroeder, and I am a young woman with many titles. I could be called a farmer’s daughter or a soon-to-be college graduate; however, my favorite title is the reason I am writing this blog post. I am a Top Candidate for the 73rd Alice in Dairyland. I am in this position because of my connection to and my love for Wisconsin agriculture. Wisconsin has a thriving agriculture industry that encompasses everything from award-winning cheeses to unique crops like cranberries, ginseng, mink pelts, dry whey, and much more. Our Wisconsin farmers produce high-quality products for consumers around the world, and their commitment to excellence has fueled my ambition to become an ambassador for this community. I grew up on my family’s fourth generation farm in a scenic valley. I didn’t have neighbors to play with, so I filled my time with the next best thing, agriculture. Soon I wasn’t just feeding the calves and helping in the fields, I was contributing to the promotion of my communities and the agriculture products they had to offer. In high school, I represented the Cashton Fall Festival and the Warrens Cranberry Festival throughout the state. Bright summer days that involved dancing the Polka with my hometown farmers and breezy fall days during cranberry harvesting season are experiences I will not soon forget. My involvement in my community and these particular organizations led me to pursue a bachelor’s degree in public relations at Saint Cloud State University. During my summer breaks, I always returned to work in my home state. This allowed me to gain first-hand knowledge of the Driftless Region of Wisconsin, local agriculture businesses, and, of course, cheese. Agriculture has been an integral part of my history. Immersing myself in this distinctive part of Wisconsin gave me the knowledge, confidence, and drive to pursue what I am now making my career. I hope to achieve the title of 73rd Alice in Dairyland so I can use my skills and connect the public to Wisconsin’s 104.8-billion-dollar agriculture industry. Thank you, Wisconsin, for making me who I am today.

Days before starting first grade, my family moved to Wisconsin and purchased a small farm in Chippewa Falls. Although all three of my sisters and I had many interests, our lives revolved around the farm and the work that had to be done there every day. Feeding calves,[if gte vml 1]>

During my childhood, I found myself falling in love with all the Disney princess movies just like any other girl. I began to look up to them because I admired the certain characteristics of each princess. As I grew older, I realized I too possess some of the same qualities as these timeless characters. Belle from Beauty and the Beast always had her nose in the books. Much like her, I followed my dream of attending college to begin my career in agriculture. In December, I graduated with honors from the University of Wisconsin-River Falls, where I earned a bachelor’s degree in agricultural business with a finance emphasis. I plan to utilize my degree by becoming an agricultural loan officer to help farmers grow and succeed financially. Cinderella connected well with others and, of course, animals. I am the fifth generation to be raised on my family’s dairy farm just outside of Glenwood City, Wisconsin. It was there that I found the love for the dairy cow. In my youth, I was heavily involved in 4-H and FFA, where I showed dairy at both the county and state fair and took advantage of some unique leadership opportunities through FFA at the state level. I have held different leadership positions that helped me grow as a person and leader. I served as a Wisconsin State FFA Officer and the St. Croix County Fairest of the Fair, representing and promoting agriculture. Snow White is kind hearted and giving. I enjoy volunteering for organizations that have given so much to me in the past. I serve as the President of the Glenwood City FFA Alumni, where our club helps support the agriculture education and FFA programs at Glenwood City High School. I spend time as a co-coordinator for the St. Croix County Fairest of the Fair Program, where I schedule public appearances for the current Fairest and emcee the Fairest of the Fair coronation at the county fair in July. It is a misconception to the public that Alice in Dairyland is a princess, but in reality, she is the agricultural ambassador for Wisconsin representing the diverse $104.8 billion agriculture industry. I plan to use these qualities and experiences listed above in the Alice in Dairyland position to share the story of Wisconsin Agriculture with both rural and urban audiences. It has been a dream of mine to become Alice in Dairyland since I was in my teens, and it would be my honor to share my knowledge and excitement for the agriculture industry with all of you! As Walt Disney once stated, “if you can dream it, you can do it!”.

For the last time, chocolate milk does not come from a brown cow! Have you ever found yourself explaining where food comes from to someone who doesn’t know much about agriculture? Perhaps it’s on something more complex than chocolate milk and brown cows. People are becoming more and more removed from the farm, but there is no shortage of jobs in the ag industry as a whole or people to feed. As that on-farm knowledge fades among our population, it’s important that people understand where their food comes from and how it’s produced. As a rural girl in an urban world, that is something I find myself doing regularly – and enjoy it! I graduated from UW-Madison with a degree in life sciences communication in December of 2019. Even my degree highlights explaining complicated information to people who don’t have background on the topic. My adventure in agriculture started in rural towns around Thorp, Wisconsin in Clark County and I currently reside in Madison, Wisconsin. I grew up raising pigs, beef, and fainting goats. I showed my pigs at the Clark County Fair and was heavily involved in Thorp’s FFA chapter. I took those experiences in agriculture with me to UW where I got involved in the Association of Women in Agriculture, WSUM 91.7, and had several internships that kept me involved in agriculture. I built up the skill sets needed to be an effective communicator for Wisconsin agriculture and products. Upon graduation, I took a position as a reporter for WisBusiness.com and WisPolitics.com. There I also find myself taking dense information – now relating to politics and business – and making it understandable and relevant for our audience. As a final candidate for the 73rd Alice in Dairyland, I am looking forward to featuring the agriculture industry specifically. Our state’s agriculture is a diverse, modern industry vital to Wisconsin’s economy, with an annal economic impact of $104.8 billion and more than 435,000 jobs. With my skills in broadcast, journalism, marketing, and my rural to urban life, I can educate and advocate about Wisconsin agriculture because buying Wisconsin products supports our farmers and contributes to the economic strength of Wisconsin communities. If you find yourself wondering about Wisconsin agriculture – or where chocolate milk comes from – follow Alice in Dairyland on Facebook, Instagram and Twitter for behind-the-scenes food production, product recommendations, and so much more!