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In a world of constant hustle and bustle, it’s important to take the time to soak in your surroundings. I often stand in the footprints of my ancestors to acknowledge the land they tended to and pieces they’ve left. What still stands on the acreage my family cleared is a barn and three silos—a view I will never get tired of. My family provides a long-lived legacy in Wisconsin agriculture which has sparked a passion in me. Deeply rooted in agriculture, I have spent my youth and early career immersing myself in Wisconsin’s diverse agriculture industry only to find that the view of my family’s homestead embodies everything I hold dear. As I admire the beauty in our 167 year-old, weathered barn, I reflect what it represents in me. Growing up as the seventh generation on my family’s farm serves as the backbone in my agriculture pursuits, leading me to endless opportunities. This barn is my foundation. Each silo represents a pillar that fuels my passion for agriculture— Agriculture Organizations: As a young agriculturist, being involved in 4-H, FFA and Jr. Holstein Association allowed me to network with fellow youth. My involvement in Dairy Club, Collegiate Farm Bureau and Alpha Zeta throughout college helped me to develop professionalism while creating industry relationships. Education: Beyond my high school agriculture education, earning a dairy science degree from the University of Wisconsin-River Falls offered me experiences like none other. These include being a member of the National Dairy Challenge Team and Intercollegiate Dairy Judging Team. Community: I credit my community for providing support in a safe environment that has encouraged me in my endeavors. I am proud to give back my community by telling the story of Wisconsin producers and processors. My foundation and three pillars have provided me with support that has led me to be a top candidate for the 73rd Alice in Dairyland. I look forward to the opportunity to share the importance of buying Wisconsin products that will help strengthen our communities and contribute to Wisconsin farm families like mine. As Wisconsinites, it is our job to tell the story of our diverse and robust agriculture industry and promote its products. I encourage you to engage in your agriculture surroundings and acknowledge the importance it has on your life as I did with a barn and three silos.

When you picture a Wisconsin barn, what does it look like? They come in all different shapes and sizes across our state. From the red barn at your grandpa’s farm, to your uncle’s 1,000 cow dairy, there is a place for all in Wisconsin agriculture. My barn didn’t look the same as most of my peers. My barn ranged from physical structures to a state of mind. My sister told me that you have to be irrationally in love with it to want to do it. You have to be so invested in what you love that even after you lose, you want to keep going. That kind of passion is born in a barn. My first barn sat on County Road A near Juneau, Wisconsin. My earliest memories include playing in the grain wheelbarrow, naming pasture grasses, and milking my first cow with the help of my dad. My parents raised their five kids as farm kids even after we left the farm. We learned to be responsible, honest, hardworking, and committed through 4-H projects and activities. My barn took on a new shape after my family transitioned away from the farm. I made myself at home in the barns of generous family friends and 4-H leaders who mentored me and fostered my passion for agriculture. These impactful individuals helped me to find my niche in agriculture, even though I was not directly involved in food production. My most impressionable barn was the dairy barn at the Rock County 4-H fair. For one week every summer, I got to be a farm kid. In the weeks leading up to the fair, I was responsible for the care of my dairy project animals. I got to experience our diverse and modern industry first hand through 4-H events and contests. My knowledge and enthusiasm for Wisconsin agriculture truly grew within the gates of the fair grounds. Once I started college at the University of Wisconsin-Madison, my agriculture experiences involved barns across the state and country. My involvement in various campus organizations allowed me to share my barn as an advocate for Wisconsin’s diverse $104.3 billion agriculture industry. I took advantage of every opportunity to pair my classroom learning with hands-on applications through campus organizations and contests. My barn has taken on many different forms since that red barn on County Road A from so long ago. Today, my barn is full of friendly farmers, caring neighbors, and helpful mentors. Your barn might look different, too. Whether it be a physical structure or state of mind, we all play a part in agriculture. What does your barn look like?

Pretty, please … with a cherry on top! Make that a Wisconsin tart cherry on top, and a request like that is hard to refuse! Wisconsin tart cherries are known for their sour, yet sweet taste, distinctive deep red color, and of course, their home in Door County. Cherry trees have been growing in Door County since a late-1800s research trial introduced the tree to the area. After quick success, orchards began to pop up across the county. By 1909, the bountiful Door County cherry crop had gained national attention, and within 50 years, Door County was harvesting 10 percent of the nation’s cherries. The most common variety of tart cherry grown in the United States is the Montmorency tart cherry. Montmorency tart cherries are harvested each year from mid-July to early August. The cherry’s name comes from a valley in the northern suburbs of Paris, France, where tart cherries were first cultivated in the eighteenth century. Now, more than 94 percent of Montmorency tart cherries consumed in the U.S. are grown in the U.S. Prominent tart-cherry producing states include Michigan, Utah, Washington, New York, Pennsylvania, and Wisconsin. In 2019, Wisconsin harvested 1,600 acres of cherry trees, resulting in 9.1 million pounds of fresh fruit. Cherry trees are harvested using modern, mechanical shakers. These shakers attach to the base of the tree and shake the trunk, causing the fruit to fall on to conveyor belts for collection. The machines work quickly, harvesting 60 to 100 trees in an hour. On average, 7,000 cherries will be harvested from each tree; that’s enough cherries to make 28 cherry pies! After harvest, the tart cherries are transported to a processing facility where they are immediately cooled with chilled water. This preserves the freshness of the fruit and helps prevent the fruit from being crushed during pitting. A five-star needle quickly punctures the center of the fruit to pit each cherry. Once processing has finished, the cherries are packaged and frozen to preserve quality. On highly efficient orchards, the process from tree to freezer can be complete in under eight hours. While Door County cherries were traditionally sold canned or as pie filling, juices and dehydrated fruit are seeing more and more of the current market share. Both cherry juice and dehydrated cherries are easy to grab on-the-go, and fit better into modern lifestyles. Though don’t get me wrong, I will always say yes to Wisconsin ice cream and a slice of old-fashioned cherry pie. Tart cherries are a great ingredient to bring an on-trend flavor to a variety of dishes and products. As consumer palates have slowly gravitated from sweet to less sweet, tart and sour flavor profiles have risen in popularity. Tart cherries are the perfect combination of tart and sweet, and can add complex flavors to a range of recipes. Include cherries in your next bowl of granola, on top of your next salad, or as part of your next salmon glaze. Learn more about the health benefits of Wisconsin cherries, the annual cherry harvest in July, or ways to utilize tart cherries in your next recipe at wisconsincherrygrowers.org.

Hidden just below the soil’s surface in Marathon and surrounding counties lies an international gem. Grown for generations in the central part of the state, American ginseng roots have been cultivated in Wisconsin for more than 100 years. Each ginseng root grown in the state of Wisconsin is tended with care by farmers that have many years of experience. Nationally, and even more so internationally, ginseng grown in Wisconsin is the gold standard for high quality American ginseng. Ginseng Benefits Historically, ginseng has been grown and used as a key ingredient in traditional Chinese medicine to increase energy and relieve pain. Currently in the United States, there are ongoing studies to assess the impact of Wisconsin ginseng on energy levels, immune systems and other health factors. In 2012, a phase III clinical trial completed by the Mayo Clinic, evaluated the impact of Wisconsin ginseng on the fatigue levels of cancer patients. 364 patients were divided into two groups; one group received a placebo and the other received 2,000 milligrams of Wisconsin ginseng each day for two months. At the start of the study, both groups ranked their fatigue, on average, 40 out of 100. After eight weeks, the group who took Wisconsin ginseng reported a statistically-significant 20-point increase in energy levels, reported higher vitality levels and less interference with activity due to fatigue. Consuming Ginseng Ginseng can be consumed in a variety of ways. Traditionally, ginseng is sold as a whole root to be used in cooking. Once thoroughly washed, a root can be added whole or sliced to a soup similar to any Wisconsin vegetable or to hot water to make tea. Small roots can also be used in a salad to add a unique Wisconsin taste. Additionally, ginseng roots can be milled and put into capsule form. This is the most convenient form of ginseng on the market, and is perfect for a busy lifestyle. Capsules can be swallowed whole, or opened up and added to oatmeal in the morning. My suggestion for adding ginseng to your diet? Try it in a smoothie! Add a half teaspoon of ginseng powder to your next berry smoothie, and blend in completely. Powder is the most versatile form of ginseng, and can be used in numerous smoothie, soup, and tea recipes. For more ginseng recipe inspiration visit heilharvest.com/ginseng-recipes.

Before I ran for Alice in Dairyland, I had little idea of what ginseng was, how it was grown, or what it even looked like! Fast forward to today, after touring several ginseng operations in Wisconsin, I have discovered how important this small root is to our agriculture community. Ginseng roots require years and years of care before harvest, but have significant economic value after processing. Thanks to the diligence of our ginseng growers, Wisconsin ginseng is in demand around the world. This unique root has a big impact on our state’s economy and truly sets Wisconsin agriculture apart. Ginseng is a key ingredient used in traditional Chinese medicine, and is widely used in Western cultures as a dietary supplement and botanical element. There are two varieties of ginseng grown in the world, panax quinquefolius (American ginseng) and panax ginseng (Asian ginseng). The two varieties are opposites, and can both be taken for a health balancing effect. According to the Ginseng Board of Wisconsin, consumers will take 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 farmers account for 95 percent of the total cultivated, American ginseng produced in the United States. In addition, not only do Wisconsin ginseng farmers outrank every other state for quantity of production, but also for quality. All around the world, savvy consumers request Wisconsin-grown ginseng. This reputation for the best quality ginseng is thanks to the highly-desired, bittersweet taste of our roots. Growing ginseng requires years of diligent observation and care. Ginseng roots begin as seeds, harvested in September by hand 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 ready for planting in the summer months. Planting must be done in virgin soil, where ginseng roots have never grown. An unexplained phenomenon prevents ginseng from ever being able to grow on the same plot of land more than once. Prior to planting, raised beds are created to plant in to. The seeds are planted, and then 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 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 their crop for three to five years before harvesting the roots. This allows the root to grow to maturity. A 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. All of the roots are dried for 12-16 days, at approximately 100 degrees Fahrenheit, to remove moisture. When harvested, the roots are around 70 percent water, and almost all of this moisture is removed during the drying process. Roots are then graded, sorted and processed. Finished ginseng will be sold as roots, tea, and capsules. Ginseng can also be found as a powder, in energy drinks, and in some lotions and chapsticks. Learn more about Wisconsing ginseng products, health benefits, and where to shop for ginseng at ginsengboard.com.

Today’s farmers are continually innovating when it comes to new methods of growing and raising our food supply. Aquaponics, a process which allows producers to raise and grow both a protein and vegetable crop simultaneously, has seen an increase in popularity. Aquaponics is a combination of aquaculture – raising fish in water – and hydroponics – raising plants in water. Plants grown in a hydroponic or aquaponic system are not grown in a traditional method using soil. Instead, the plants receive their nutrients directly from the water they are grown in. An aquaponic system creates a symbiotic relationship between the fish, plants, and beneficial bacteria. The only input into an aquaponics system is fish food. After the fish eat their food, they will excrete waste. This waste contains ammonia, which in sufficient quantities can be toxic to both fish and plants. Beneficial bacteria that naturally exist in the water prevent the toxic environment by breaking down the ammonia to nitrites and then to nitrates. The nitrate-rich water is then circulated to the plants, providing critical nutrients the plants use to grow. As the plants consume the nutrients, they help to purify and clean the water for the fish. This system forms a complete circle, as each organism helps the next, creating optimal growing environments for all. Food is grown and harvested year-round in an aquaponic system. Even in the cold Wisconsin winter months, a greenhouse maintains a consistent temperature for the plants to grow. Additionally, water is circulated 24 hours per day, resulting in continuous production of both fish and vegetables. The varieties of plants and species of fish that are able to be grown and raised in an aquaponic system vary. The deciding factor are the temperature and pH needs for each organism. The fish and plants should have similar needs, and although a compromise may need to be made, the closer they match, the more successful the system will be. Generally, warm, fresh water fish and leafy crops, such as lettuce, greens and herbs will do the best. Other examples of crops grown in Wisconsin aquaponic systems include kale, peppers, tomatoes, cucumbers, peas, and broccoli. In Wisconsin, aquaponic growers raise many varieties of fish, such as tilapia, blue gills, yellow perch, and catfish. Superior Fresh, located in Hixton, even raises Atlantic salmon. Thanks to their innovations in controlled-environment agriculture, it is now possible to enjoy locally-grown, fresh salmon in the Midwest. Superior Fresh is not only an industry leader ideologically, but they also operate the largest aquaponic farm in the world. In 2019, they produced three million pounds of fresh leafy greens for consumers across our state. Wisconsin is also home to Nelson and Pade, Inc., a leading supplier of aquaponic systems, training, and support. To date, their Wisconsin-made systems have been shipped to 27 countries and nearly every US state. Their company manufactures complete aquaponic systems for home, school, research, and commercial use. Each system is designed with efficiency in mind. On average, 12-14 pounds of vegetables can be grown for every pound of fish raised, thanks to their patented filtration system. Aquaponics is on the rise across the United States, and farmers and processors in Wisconsin are certainly leading the way. Learn more about aquaponics in Wisconsin at superiorfresh.com (Superior Fresh) or aquaponics.com (Nelson and Pade). *Images courtesy of Nelson and Pade, Inc.

National Agriculture Week: March 22 - March 28, 2020 National Agriculture Day: March 24, 2020 From America’s Breadbasket to America’s Dairyland, agriculture has truly shaped Wisconsin’s identity. Evidence of our agriculture roots can be seen every Sunday in the fall, as Wisconsinites turn on their television to watch the Green Bay Packers play. The name “Packers” originated thanks to original team sponsorship from the Indian Packing Company – a meat packing company located in Green Bay. Additionally, Wisconsin’s cheesemaking heritage is on display in the stands at Lambeau Field as fans proudly wear foam cheeseheads as they cheer for the Green and Gold. From the food we eat to the clothes we wear, our lives are impacted every day by Wisconsin agriculture. This week, let us celebrate the passion and commitment of Wisconsin’s farmers and processors. All year long, they work to provide safe, wholesome products for our communities. Each section of our state has a specific crop or product they excel in, which allows Wisconsin to rank number one in the country for multiple crops and commodities. Not only are we excellent cheesemakers, we also rank number one in producing green beans, ginseng and cranberries. Last year alone we produced over 5.5 million barrels of cranberries totaling over 60% of the nation’s cranberry crop. In addition to our farmers, there are many supporting businesses lending a hand. As an industry, agriculture provides jobs for 435,700 people, or about one in nine people working in our state. Just as the agriculture industries in our state are diverse, so too are the jobs. Milk haulers, agriculture loan officers, equipment engineers, animal nutritionists, and crop consultants are all essential to keep Wisconsin agriculture, and our state’s economy moving forward. Annually, agriculture contributes $104.8 billion to our state’s economy – accounting for about 16 percent of Wisconsin’s total sales. Each and every day, I am proud to represent all facets of our state’s diverse agriculture industry – though I am especially looking forward to this week, as we all take the time to shine a light on our farmers and processors. This year marks the 47th anniversary of National Agriculture Week and National Agriculture Day celebrations throughout the United States. Learn more about how you can get involved with this year’s online events at agday.org.

As winter begins to fade away and daytime temperatures remain above freezing, sap from Wisconsin’s state tree, the sugar maple, will begin to flow. All across our state, Wisconsin’s maple syrup producers will begin tapping their trees, collecting sap, and bottling syrup. This annual tradition highlights the diversity of Wisconsin’s agriculture commodities, and brings light to an industry with ties to communities throughout our state. On Saturday, March 7, I visited Inthewoods Sugar Bush for Wisconsin’s annual First Tree Tapping. The event celebrates the beginning of syrup season in Wisconsin, and the families who maintain and care for our state’s sugar maple trees. Our host for the event, Inthewoods Sugar Bush, mixes long-standing maple traditions with the latest technology to make their products. Their maple syrup is award winning, and has claimed multiple blue-ribbon awards. Located in Manitowoc, they tap approximately 1,300 maple trees each year. Wisconsin sugar makers, as they are called, are patient: most trees are at least 40 years old before they are tapped! On average, the syrup season runs for four to six weeks, though this is entirely dependent on temperature. Temperatures reaching 40’s during the day and below freezing at night are optimal conditions for sap to flow. These warmer temperatures coax sugar maple trees to turn stored starch back into sugar. Sap is made as the tree mixes ground water with the sugar. The sap will run heaviest for 10 to 20 days before tree buds begin to open. Ideally, each tree will yield up to 10 gallons of sap per season. After the sap is collected, it is often put through a reverse osmosis machine to take a percentage of the water from the sap before boiling. Next, the sap is boiled. This step is essential in converting sap to syrup. As more and more water in the sap evaporates, the sap thickens and the sugar caramelizes. The sugar maker will then test the syrup’s progress by looking for it to sheet or apron off the edge of a metal scoop. When it does this, the syrup is almost ready. The final steps are to filter the syrup, adjust the product for density and grade for flavor and color. On average, the 10 gallons from one maple tree will result in one quart of finished syrup. Pure maple syrup is a natural, nutritious and delicious sweetener. According to the Wisconsin Maple Syrup Producers Association, abscisic acid (ABA), a compound thought to stimulate insulin release by the pancreas, naturally occurs in pure maple syrup. Additionally, choosing pure maple syrup as an alternative to refined sugar can add to the antioxidant content of a diet. While natural variations will occur, on average, a four-tablespoon serving of maple syrup supplies the following daily requirements: 100 percent of manganese, 37 percent of riboflavin, and 18 percent of zinc. When it comes to using nature’s original sweetener, think beyond just pancakes and waffles. This sweet Wisconsin treat is not just for breakfast anymore! Add natural sweetness to your next baking recipe, marinade, salad dressing or stir fry when you incorporate pure maple syrup. My favorite? Anything with pure Wisconsin maple syrup and real Wisconsin bacon. To learn more about this sweet Wisconsin treat, visit wismaple.org.

My journey to becoming a licensed Wisconsin cheesemaker did not begin intentionally. As I was preparing for my freshman year at the University of Wisconsin-Madison, I began looking for an on-campus student job. While scrolling through the job list, I quickly stopped when I saw a job available to work in the Babcock Hall Dairy Pant. Ladies and gentleman, I thought I had struck gold. Babcock Hall is the on-campus dairy plant, most known for its iconic ice cream, and my initial thought was free samples during work- score! I couldn’t wait to get started making (and eating) ice cream. However, when it came to my first day, I was assigned to the cheese section of the plant. Turns out, this assignment was meant to be. I spent the next three years working in the Babcock plant, making cheese with Master Cheesemaker Gary Grossen. It was truly a blessing to learn all I know about from a Wisconsin cheesemaking legend. Gary grew up making cheese with his parents at Prairie Hill Cheese Factory in Green County. Today, Gary has Master Cheesemaker certifications in brick, muenster, cheddar, Havarti and gouda. Each day, we would make one batch of cheese. This process begins with the intake of milk. As Gary often reminded me, high-quality cheese always begins with high-quality milk. First, the milk is clarified (removing any impurities), standardized (adjusting fat and protein content to desired levels), and pasteurized (killing any pathogens present). Then, the cheesemaking process begins with the addition of a starter culture. The role of the starter culture is to break down lactose (sugar) in the milk into lactic acid. This process will drop the pH, and essential step in cheesemaking. After that, rennet is added to clot (thicken) the milk. This will cause the milk to become a gel. Next up, the gel-like curds and whey are cut with wire knives, and heated. The curds are then ready to separate from the whey. Once the curds are separated, they may be salted. Whether or not they are salted at this part of the make-process depends of the type of cheese being made. Next, the curds will be put in to a form or a hoop and pressed together. From here, cheese that was not already salted may sit in a brine (salt and water) tank. In general, after cheeses are pressed, they are ready to be packaged and cured (aged). When the cheese is ready for the store shelf, it will be opened up, cut into retail-size pieces, and re-sealed. With several years of cheesemaking experience under my belt, my final step to become a Wisconsin licensed cheesemaker was to pass an exam. The exam tests an applicant's knowledge of cheesemaking and related matters. Questions covered laws related to cheesemaking, the fundamentals of cheesemaking, relevant arithmetical problems related to dairy plant operations, and practical working knowledge of grading milk, cream and dairy ingredients. After passing the exam last week, I officially became a licensed Wisconsin cheesemaker! I am forever grateful for my experience at Babcock, Gary’s guidance, and everyone who helped me along the way to achieving this goal. Here’s to staying cheesy!

Today marks the final day of National FFA Week 2020. The week-long festivities began last Saturday to celebrate the National FFA Organization. Dating back to 1928, the National FFA brings together high school and middle school students interested in agriculture. Student activities focus on personal growth, premier leadership, and career success. Each year, FFA Week showcases the impact this organization has on its members, their communities, and agriculture across the nation. I was excited to spend the entire week with FFA members throughout our state. The week brought back many fond memories of my time in the organization, proudly wearing the blue corduroy jacket. The experiences I had, skills I gained, and friendships I created through my time in FFA are truly invaluable. I started my week with the Elkhorn FFA chapter. There, FFA members organized visits to their local elementary schools to speak with students about agriculture. The high school students organized several activities to engage with their school district’s youngest members, and donated agriculture books to each classroom we visited. Their excitement and passion for sharing Wisconsin’s agriculture story was inspiring, and fueled my fire for the week. Next up, a visit to the Weyauwega-Fremont school district! Upon arrival, I was greeted by blue and gold balloons and streamers adorning the agriculture room- what a great way to showcase FFA spirit! I spent the day with agriculture students and FFA members, helping them stretch and grow their public speaking skills. Together, we developed key messages, stump speeches, and new methods to practice speech-giving. The long day was exhausting, yet energizing to be around young leaders eager to learn. A visit to the Bonduel school district offered opportunities to speak to both high school and middle school agriculture students. I highlighted the diversity of Wisconsin agriculture with a trivia game. Did you know Wisconsin leads the nation in the production of cheese, cranberries, green beans, ginseng, mink pelts, corn for silage, and the number of milk goats? I capped off my visit by handing out custard with FFA members to elementary school students at lunch, and even enjoyed a leftover scoop myself! Later that day, Shawano FFA members invited me to join their visits to Kindergarten classes in their district. With help from FFA members, we mapped out products that are grown and raised in Wisconsin, and talked about foods that are healthy and help to fuel our bodies. The kindergartners were full of energy, and were so excited to meet with FFA members. My week-long celebrations wrapped up at the Pulaski High School with their agriculture classes. I met with three large-group sections of students to highlight careers in the agriculture industry. I encouraged students to think outside of ‘traditional’ agriculture jobs to consider a career in turf management, food science, or graphic design. In Wisconsin, one in nine people in the workforce have a career related to agriculture. Is there a job for you in agriculture? Learn more in my latest blog here. This week, FFA members throughout Wisconsin demonstrated their commitment to learning about agriculture, and to sharing their passions with others. The future of Wisconsin agriculture is in bright hands.

It’s the age-old question: “What do you want to be when you grow up?” I’ve often wondered this myself, and while I still don’t have a complete answer, I know I want to be in agriculture. Wisconsin agriculturists help to feed, fuel, and clothe communities not only in our state, but across the globe. As our farmers and processors continue to become more productive to meet growing population demands, the diversity of jobs in Wisconsin agriculture will also continue to grow. Agriculture careers support many industries that include on-farm production, agriculture management and marketing, food science, financial planning, and more. Is there a job for you in agriculture? With more than 300 different jobs to choose from, there most definitely is a job that fits your interests. Do you love SCIENCE? You could be an … Agronomist. An agronomist provides knowledge about proper soil management and crop production to farmers. They assist producers in choosing proper seeds and nutrients for their soil, managing their pesky weeds, and evaluating results from on-site field tests. Do you love MATH? You could be an … Agriculture loan officer. Agriculture loan officers, or agricultural lenders, work to help farmers obtain funds needed to run their operation, purchase property, or invest in new equipment. Math is key for agriculture lenders, as they prepare balance sheets and evaluate financial standings of their customers. Do you love ART? You could be a … Cheesemaker. Cheesemakers use both science and art to make cheese. While science directs the process from turning milk into cheese, art is critical in developing the cheese’s flavor. Artistic talents are constantly needed to brainstorm and craft new varieties and flavors of cheese. Do you love WRITING? You could be an … Agriculture journalist. Agriculture journalists help keep producers informed. Whether they are putting together an article on the latest innovation in crop management or the best way to care for a calf with pneumonia, agriculture journalists are crucial in dispersing information to farmers and industry professionals. Do you love COMPUTERS? You could be an … IT App Developer. Yes, there are even smartphone applications (apps) for agriculturists! Farmers use apps to track when their cows are not feeling well and to evaluate nutrient differences in their fields. You could design and build new apps to help producers be even more productive on their operations. Explore and learn more about jobs and careers available in the agriculture industry at www.agcareers.com.

The short answer? YES! Caring for the environment is an essential part of a farmer’s job, and is a responsibility not taken lightly. A commitment to tend to land, water, and environmental resources is often instilled in a farmer from a very young age, as he or she follows around older generations on the farm. But why do farmers care so much? I’ve put together a list of three main reasons why farmers care for the environment below. 1. Protecting land and water resources is crucial for farm families to do their job. Good soil health is needed to grow fruits, vegetables, and crops; while a clean water supply is needed for farm animals to drink. A commitment to land, water, and energy usage is top of mind for today’s farmers because these resources are required for their livelihood to continue. In order to contribute to a sustainable food system, farmers are continually innovating and looking for their next method of improvement. Programs such as The Discovery Farms®, part of the University of Wisconsin-Madison Division of Extension, conduct continual research to find solutions and monitor progress on working farms across our state’s diverse landscape. Currently, they are working with more than 40 farmers in Wisconsin on water quality monitoring and nitrogen use efficiency. Their program, supported by the Dairy Farmers of Wisconsin for the past ten years, looks to find innovative solutions to safeguard our environmental resources. 2. Farmers want to ensure their environmental resources are viable for future generations. For centuries, farmers have been caring for the land, the water, and their environmental resources. In order for these traditions to continue, today’s producers must continue to look after their resources just as generations of farmers before them have. Minimizing their impact on the environment is not only important for today, but is essential for tomorrow when farmers look to pass their life’s work on to the next generation. One way farmers are protecting their land and the topsoil in their fields is by planting cover crops. A cover crop, much like the name implies, covers all of the exposed soil in a field. There are many benefits of planting a cover crop, one of which is to help with erosion control and water runoff. Examples of crops that may be used as a cover crop include oats, rye, clover, or even radishes (pictured in the photo) ! 3. Caring for all things that grow is instilled in a farmer’s way of life. Why does a farmer love being a farmer? Farmers across the state share that they love the land, their animals, and the excitement of a new growing season each year. There is something special about planting a seed and watching it grow into a corn stalk standing above eye-level; this is only possible with healthy soil, a sufficient water supply, and careful land management. Farms of all sizes and production methods are taking steps to protect their environmental resources; and it’s working. Since 2007, United States dairy farmers have reduced their carbon footprint nearly 25 percent. According to Dairy Management, Inc., each gallon of milk produced today requires 90 percent less land and 65 percent less water than it did almost 70 years ago. Farm families all across our state are committed to improving their practices to do more with fewer resources. To learn more about sustainability initiatives of Wisconsin dairy farm families, visit www.wisconsindairy.org/Our-Farms/Sustainability.