As we approach the holidays in this whirlwind year many of us are thinking about the things we are most thankful for. I am most thankful for my family and being able to spend time with them. Across Wisconsin, many households are beginning to plan for the holidays as the most wonderful time of the year is just around the corner and many families are looking for new ways to celebrate from their homes. How could you make your holiday celebrations even more special? Supporting and giving thanks to our local farmers and agribusinesses is a great way to showcase the diversity of Wisconsin products. You can make sure that your dollars are staying right here in America’s Dairyland. Since 1983, the Something Special from Wisconsin™ (SSfW) program has been trademarked through the Wisconsin Department of Agriculture, Trade, and Consumer Protection. As you shop the aisles or your computer for your holiday ingredients and gifts this year, keep an eye out for the yellow and red (SSfW) sticker. The oval logo is easy to spot. It has a bright red background and white and yellow lettering, allowing you to easily identify a (SSfW) product. This sticker carries a very special meaning, for when you see it you can be assured that at least half of the product ingredients, production, or processing has come from right here within our state. With nearly 450 participating in this special program, there is bound to be something for everyone. One of my favorite things to prepare during the holidays is a cheese and meat platter – no matter how many people are around the house (even if it’s just me). Incorporate Scholze Family Beef into your holiday snacking celebrations. Their summer sausage and cranberry beef sticks will add a twist to your charcuterie preparation. All of the Scholze Family Beef products are raised on their farm and the gift boxes are one of a kind. There are so many great options that are sure to “meat” your snacking expectations. It’s getting cold in Wisconsin and what better way to keep warm than with alpaca products from Fevolden Farm. Their handcrafted alpaca hats are luxuriously soft and would make the perfect gift for a friend or family member. Alpaca is a natural fiber and is warmer than sheep’s wool. Fevolden Farm also offers alpaca yarn, perfect for your crafty friends, and alpaca dryer balls that are non-chemical and leave clothes with fewer wrinkles. There are a plethora of (SSfW) cheeses to choose from including sheep cheese from Phlox Farm and Eckerman Sheep Company. Phlox Farm’s 100% Sheep milk cheese is rare, aged artisan cheese that makes a “ewe”nique gift for anyone. Spice up your holiday snacking with smooth and creamy sheep milk cheese. This unique and bold flavored cheese are great for Hors d’ oeuvres and pairing with wines (or beer!). By purchasing Something Special from Wisconsin products, you are not only supporting local producers and processors, you are also supporting the Wisconsin way of life by keeping those dollars in the local economy. To find more local flavors, visit somethingspecialfromwi.com, and you can give thanks to our local farmers and agribusinesses all year long. Wishing you and your family a safe and happy holiday season!

When is the last time you ate a cranberry? Was it the holidays last year? Or maybe dried cranberries in your lunch? Here in Wisconsin cranberries are a big deal. The earliest memories I have about cranberries are stringing them together with popcorn as a garland for our Christmas tree. These tart berries have a rich history that dates back to the first Thanksgiving in 1621. Native Americans used cranberries for food, various medicines and as a beautiful dye. Although we might not use cranberries to treat the common cold, cranberries are making a big splash in many other ways. Wisconsin is known for its rich history of producing a safe, wholesome, and secure food supply for your families, the nation, and the world. Cranberries are now in the spotlight as the fall harvest begins, decorating the landscape with pops of bright red color. The cranberry was discovered by early settlers, who called it a “crane-berry” because its blossoms resembled the head and beak of a sandhill crane. Cranberry harvest is underway and you’ll see beds around the state flooded to float these berries to the surface. Contrary to popular belief, cranberries don’t grow in water. They are grown on low-lying vines in well-drained, sandy soils with a low pH. However, these cranberry marshes are established near an adequate water supply, both for irrigation and for harvest purposes. This water supply can also be used to protect the berries from harsh Wisconsin weather as a thin layer of water over the vines can provide frost protection in early fall. Cranberries have quite the reputation in Wisconsin as it is the number one fruit crop both in size and economic value. Our great state grows over 60 percent of the nation’s crop, making Wisconsin the top cranberry producing state in the nation. Produced by roughly 250 farmers, cranberries are grown on 21,100 acres across Wisconsin counties. Cranberries pack a punch when it comes to supporting Wisconsin’s diverse agriculture portfolio, but also this little red berry is making a big impact globally. Wisconsin leads the nation in the export of prepared and preserved cranberries. Travelling across the world you will find cranberry tea in China, cranberry chutney in India, and spicy cranberry salsa in Mexico. Not only do cranberries offer a delicious and unique flavor, but this special berry also offers a low calorie, high vitamin, and high mineral fruit with great fiber content. These traits are important in today’s health conscious society. The popularity of cranberries is increasing as we discover just how versatile this tangy, tart, and delicious little red berry is. Wisconsin’s native fruit continues to be cultivated and integrated into new food creations that excite people’s taste buds. Whether you try them dried as a snack, in muffins, or in a sauce, there are so many tasty ways to enjoy and benefit from Wisconsin’s state fruit. I encourage you to try something new with cranberries this fall, whether you choose a new recipe or experiment with fresh cranberries, this Wisconsin treat is sure to satisfy! I am so excited to have the opportunity to wade in a bog and learn first-hand from Wisconsin’s cranberry farmers.

Chocolate milk is the Official Beverage of Halloween and it is perfect added into your breakfast routine, as an afternoon snack, or heated to warm you up on a chilly fall evening. Not only is chocolate milk delicious, but it is also nutritious! This sweet and satisfying beverage is a treat that children and parents can agree on. Chocolate milk isn’t just for snack time, it can be incorporated to almost any meal. One great way that chocolate milk can be added to breakfast is right on top of your cereal. You can also make Chocolate Milk Overnight Oats. Fill your cup with oats, chia seeds, a pinch of salt, and add in chocolate milk. In the morning this delectable dish will be ready and waiting for you and is perfect topped with chocolate chips! Another breakfast chocolate milk recipe is Chocolate Pumpkin Pancakes. This recipe is sure to satisfy the pumpkin and chocolate lovers in your home. Not only does this recipe make delicious pancakes, but my mom used the leftover batter to make muffins (if you choose to do this, you may want to add some sweetness). This recipe is festive and a great way to use Halloween’s official beverage! One more recipe that I recently tried that also uses chocolate milk is Chocolate Milk Cupcakes with Chocolate Milk Frosting. This recipe is perfect for National Chocolate Cupcake day which just so happens to fall on October 18th. Watch the video on how you can make them at home! Dairy products like chocolate milk, cheese, and yogurt are packed with nine essential nutrients including protein, calcium, and vitamin D. The high-quality protein found in dairy helps to build strong muscles while calcium works to strengthen bones and teeth. The Dietary Guidelines for Americans recommends that people age nine and older include three servings of low-fat and fat-free dairy foods in their diet, and chocolate milk can serve as one of the three! As temperatures begin to cool down chocolate milk in the form of hot chocolate (topped with whipped cream) is the perfect treat to warm you up! While you are in the dairy section of the grocery store, be sure to look for the Proudly Wisconsin Badge or the number “55” on milk cartons to ensure you are buying fresh, locally produced chocolate milk from right here in Wisconsin. Looking for hands-on activities to share with teachers, families and on social media? “Mess with Your Milk – Halloween Edition” are kid-friendly activities to celebrate Halloween while recycling chocolate milk cartons.

Growing up on a dairy farm, I didn’t know much about hog farming until my little sister decided she wanted to exhibit two pigs at the county fair. That summer she was devoted to raising her pigs and preparing them for the show. I learned about how pigs are cared for and behave, and how they develop into maturity. Today, I often find myself enjoying pork by eating bacon for breakfast or preparing a pork roast, but this month I plan to use pork new ways. Pork is often easy to prepare or add into a dish. October is National Pork Month and it’s the perfect time to experiment with new recipes. Pork is an excellent source of protein and provides several important vitamins and minerals. Did you know that pork is the most widely consumed and versatile protein in the world? A 3-ounce serving of pork is a great source of thiamin, selenium, protein, niacin, vitamin B-6 and phosphorus, and a good source of zinc, riboflavin and potassium. Pork is also considered to be heart-healthy as it is naturally low in sodium and can help regulate blood pressure. Pork can be used in a variety of ways but it is also available in many different forms. From spiral ham during the holidays, to bacon in the morning, to charcuterie meats on cheese boards, pork can be eaten as a snack or meal any time of year. In December, 2018 there were 325,000 hogs and pigs on Wisconsin farms. Every day Wisconsin farmers work hard to care for and produce high quality products for consumers around the world. Through changes in feeding and breeding techniques, pork producers have responded to consumer demand for leaner pork. Today’s pork has 16 percent less fat and 27 percent less saturated fat as compared to 1991. Many cuts of pork are now as lean as a skinless chicken breast. This year, many farmers faced hardship as COVID-19 impacted supply and demand across the nation. To assist farmers, the Wisconsin Pork Association and the Department of Agriculture Trade and Consumer Protection (DATCP) created a program, called “Passion for Pork”. This program works by connecting Wisconsin pork producers with smaller, local meat processors who are working to process and package pork to help meet the growing demand for food bank and food pantry resources. Wisconsin food banks are getting the pork into the hands of those in need. This month as you grocery shop, I encourage you to seek out new pork options and try new recipes. Whether you are interested in making ground pork tacos, oven baby back ribs, or trying a pork roast in a crockpot, pork is easy to prepare and is perfect to fuel families while working, or attending school, from home. Buying local products keeps dollars in our state and supports our farmers, processors communities and economies. You can find a variety of pork recipes and information about different cuts of pork on the pork checkoff website pork.org. Photos courtesy of the National Pork Board, Des Moines, Iowa.

With summer coming to an end it’s the perfect time to get your food fix while supporting Wisconsin farmers! It's the perfect time to fire up the grill before winter sets in (although I've heard many Wisconsinites say they grill all year long) and Wisconsin pork has the variety you need. Not only is it the perfect time to grill, but it is also the perfect time to stock up for National Pork Month in October. Pork is an excellent source of protein and provides several important vitamins and minerals. It is also a heart-healthy food and is low in sodium.With seven common cuts of pork that are 16 percent leaner and have 27 percent less saturated fat than 20 years ago, pork lets you eat healthy and enjoy the delicious flavors you love. Pork is the most widely consumed and versatile protein in the world! It’s easy to cook and adaptable to just about any recipe. Check out these 5 different recipes using pork! Pork Brats Ground Pork Tacos Baby Back Ribs List of Ingredients for the marinade used to make Julia's Pork Ribs olive oil ketchup Worcestershire sauce garlic powder onion powder brown sugar red pepper flakes pineapple juice Cheesy Pork Chops and Rice Link to Slow Cooker Pork Chops and Rice Rosemary Garlic Pot Roast Link to Rosemary Garlic Pork Roast Recipe These recipes are easy to prepare at home and it is perfect to fuel families while they are working or attending school from home. One way is by purchasing a Pork from your local grocery store which directly benefits farmers. You can find a variety of pork recipes on pork checkoff website which is pork.org.

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!