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Despite the short daylight hours and the chill in the weather, farmers throughout the state of Wisconsin are still hard at work. Livestock farmers are busy keeping their animals warm and dry, crop growers are replacing parts on their field equipment, and producers of all commodities are planning their financials for the year ahead. Though you may not see your neighborhood farmer out in the field this time of year, you can be sure they have not stopped farming. During the cold and chilly winter days of Wisconsin, livestock farmers take extra measures to ensure the warmth, safety and comfort of their animals. Often, barn walls that are open in the summertime to allow the breeze through are closed in winter months. These side curtains serve as a windbreak and prevent drafts and moisture from entering the barn. Additional special care is given to the youngest animals on the farm when the temperatures drop. Many farmers work in extra daily feedings to young animals, to ensure they have enough energy for warmth in addition to growth. On my family’s fourth-generation dairy farm, we even add extra ‘insulation’ to the outside of our calf housing by stacking straw bales outside. These bales help to keep it warm and cozy inside for the calves to snuggle in their beds. Since winter is a slow time in the fields, this gives farmers a chance to do any maintenance needed on their equipment. Just as your car or lawnmower wears with use, so do tractors and the implements they pull (ex. a corn planter or plow). It is important for farmers to measure this wear and tear on their equipment, and determine if parts need to be replaced before the busy planting season begins. In the winter, tractors will be washed, oil will be changed, and joints will be greased. Winter is also a time for Wisconsin farmers to plan for the year ahead. Just as any other business owner, farmers have to set budgets, plan for income and expenses, and look at their farm assets. Using a map of their fields, they will determine which crops will be planted where. Rotating which crops are planted in each field is important for ensuring soil health. Once a planting map has been made, farmers will look for seed to buy. This is a much more in-depth process than just ordering ‘corn’ to plant. There are numerous varieties of each crop, all with different genetics that produce different traits. A farmer will evaluate the varieties based on potential yield, resistance to disease, and how the variety will suit their specific soil type. Though the cold weather can be challenging to keep animals warm, the start of a new year brings the excitement of a new growing season. Our farmers are truly dedicated to their job, 365 days a year. Wisconsin agriculture certainly does not stop when winter arrives. This winter, as you warm up with a cup of hot chocolate made with Wisconsin milk or a bowl of soup made with Wisconsin carrots and potatoes, take a moment to appreciate our state’s farm families and the safe, wholesome food they provide year-round for our tables.

No two days in the life as Alice in Dairyland are the same. Each day brings a new adventure in agriculture – whether out on the farm, behind the lens of a TV camera, or on stage in front of an audience. Some days bring early mornings, some bring late nights, and some bring both. Despite all of their differences, the one factor uniting all of my days as Alice in Dairyland is the opportunity to share the story of Wisconsin’s $104.8 billion agriculture industry. Summer Summer days are filled with celebrations for June Dairy Month, television introductions as the “new Alice” and eleven long, yet energizing days at the Wisconsin State Fair. A daily diet in the summer looks something like this: yogurt for breakfast, cheese for lunch, chocolate milk to fuel up in the afternoon, and ice cream for dessert after supper. At each stop made, a speech is given, encouraging Wisconsin consumers to choose Wisconsin products in the grocery store. Fall As summer fades into fall, and green rows of corn turn brown, it is evident that fall has arrived. Harvest tours of Wisconsin’s diverse commodities fill these days. Alice in Dairyland has a unique opportunity to see behind-the-scenes of our food, fuel, and fiber production in the state. After each tour, time is spent in the office (Yes, Alice in Dairyland does have cube with a desk in an office!) drafting blogs and social media posts to share the unique story of each commodity. Winter When the temperatures drop in the winter months, a Wisconsin mink coat holds the warm in, and shows off the beauty of our state’s fur industry. By now, thousands of miles have been put on Kernel, the E85-capable vehicle provided by the Wisconsin Corn Promotion Board. Many days include a stop (or several) at the local gas station to fuel up with corn-based ethanol. Though the winter months may seem slow, days are filled with presentations to local civic groups and workshops at conferences. Rare time in the office provides an opportunity to catch up on writing articles for local and state newspapers. Spring Looking ahead, I anticipate spring days to be just as full as the previous seasons. Radio interviews in person, over the phone, and on site at events are sure to continue. What I am most looking forward to, though, are farm tours with fourth grade students. A visit to the farm offers a unique opportunity to connect with our state’s farmers and processors. Spring will also bring the final days of wearing the Alice in Dairyland tiara. Crafted with native Wisconsin gem stones, the tiara is a true symbol of our state and Wisconsin’s mining history. What will the days of Alice in Dairyland look like this summer and beyond? That could be up to you! Applications for the 73rd Alice in Dairyland are open now through February 3, 2020. Learn more here.

Wisconsin farmers, ranchers, and processors are leaders in global agriculture production, helping to feed, fuel, and clothe communities around the world. Not only do we reap the benefits of quality Wisconsin goods here in our backyard, but consumers in nearly 145 countries see Wisconsin products on their shelves. In 2018, Wisconsin ranked first among the United States for the export of ginseng roots, preserved cranberries, bovine semen, and mink pelts. Wisconsin mink farmers, specifically, have an international reputation for raising the highest quality mink in the world. Our state’s climate makes Wisconsin the perfect place to raise mink. Winters are cold enough for mink to produce a full, high-quality winter coat and our summers are not too hot. Year-round, mink throughout Wisconsin are given great care. Like other farm animals, mink ranchers work with veterinarians and nutritionists to keep their animals safe, happy and healthy. As consumers look for greater transparency from all of agriculture, mink farmers have recognized this need and have been certified for raising their mink to humane standards. In 1985, the United States mink farmers implemented the first humane care standards program for any mink producing county in the world. Updated regularly, these standards promote best management practices and responsible animal stewardship. The neatest part about our Wisconsin mink? They’re recyclers! A large part of the mink diet is food by-product not fit for human consumption. Wisconsin’s many processing industries partner with our breeders to utilize waste food products like meat, fish, liver, eggs, cheese and other products. Their specially formulated diet is mixed fresh, and fed daily to the mink. As our state’s natural recyclers, mink keep food waste from entering landfills. After the high-quality pelts are removed, carcasses are repurposed by pet food companies or for crab bait. An important secondary product is the highly-valued oil produced from the mink’s thick layer of subcutaneous fat. According to the Fur Commission USA, mink oil is used to condition and preserve leather, and also in the manufacturing of hypoallergenic facial oils and cosmetics. In a time when sustainability is top of mind for farmers and processors, the Wisconsin mink breeders present a model industry for our state to be proud of. Not only are Wisconsin mink garments ideal for staying warm during the cold Wisconsin winter months, but they are beautiful to wear. A mink has short guard hairs, giving coats and hats a sleek look. Opposite of a mink fur would be fox, known for their long guard hairs. Mink fur is also extremely soft. The softness of a fur is directly related to the density of its hairs. A mink has 24,000 hairs per square centimeter. In comparison, the density of hair on your head is approximately 190 hairs per square centimeter. For more than 50 years, the Kettle Moraine Mink Breeders Association has continued the tradition of donating a garment that is presented to each Alice in Dairyland. This year, the Halbach Mink Ranch graciously donated pelts for my mink coat. Everywhere I go, the beauty of the coat is admired by strangers I meet during my travels, and I am proud to say it is genuine Wisconsin mink.

Each year, Christmastime brings friends and family together from near and far. All across the state, we gather for traditions of baking cookies, visiting Santa, and watching Christmas movies. My family began my favorite Christmas tradition before I can even remember- the tradition of our Christmas tree. Visiting a local Christmas tree farm to browse, select, and cut down our tree is an annual event that never gets missed. The Tree Farm Over the years, we have visited several Wisconsin Christmas tree farms. With over 800 in the state, there certainly are plenty to choose from! Supporting local tree farms supports local jobs, even beyond November and December. Throughout the year, the trees need to be planted, sheared, kept pest free, and more. This year, we visited Stricker’s Tree Farm, just outside of Stoughton. They have been growing Christmas trees for over twenty years, and currently maintain 72 acres. The Hunt The tree hunt is the best part. We walk through the field of trees, often splitting up to see who can find the perfect tree first. In Wisconsin, several varieties of Christmas trees are grown. The principle varieties are Balsam Fir, Fraser Fir, Canaan Fir, White Pine and Spruce. Trees are typically planted in rows with six foot spacing between trees, leaving room to walk through and browse the trees. Sometimes our hunt can take a while, but we always manage to find just the right tree. My personal preference? I love full, chubby trees! Cutting, Hauling, and Hot Cider After we have found the perfect tree, it’s time to cut it down. No chainsaws here, just a standard hand saw. Dad will get the cut started, but then we all take our turn cutting part of the tree. The secret? Slow, even sawing. Next up, we haul the tree up to the shaker. It works best if you bring a tarp to haul the tree on, protecting the branches from the uneven ground. Our tree will then be shaken or pounded on a wood block to remove all of the dry needles. While we wait, we warm up with a glass of hot cider. This year was not too cold, but some years, the cider helps to thaw our frozen hands. The Decorations When we get the tree home, Dad sets it up in the stand and we bring it in the house. As a general rule, your tree stand should provide one quart of water per one inch of stem diameter. If you choose a pre-cut tree at the Christmas tree farm, it is best to remove a ¼-inch disk of wood from the base of the trunk before placing your tree in the stand. This will help the tree live longer and stay greener. Once the tree is up, we decorate. Many of my favorite ornaments are handmade, and bring back memories of my childhood. It is a magical tradition. There is something special about spending time together, out on the farm (though we have one of those at home), surrounded by the smell of evergreens. Selecting a real, farm-grown Wisconsin Christmas tree is a sustainable choice that support local farmers and truly builds memories for a lifetime.

There are few things in life that go together better than artisan wines and cheese. Lucky for us Wisconsin residents, our state is home to both. Picturesque wineries dot landscapes across our state, complete with vineyards and orchards alike. Visiting these wineries is the perfect way to truly experience Wisconsin’s incredible variety of wines. Of course, when it comes to high quality cheese, there simply is no better place than Wisconsin. Our cheesemaking heritage began before we were even a state, and to date, our Wisconsin cheesemakers have won more than 5,500 awards. Pairing unique Wisconsin wines with fine Wisconsin cheese is the perfect match. But which wines should you pair with which cheeses? With help from the Wisconsin Winery Association, I’ve put together a list of grate cheeses, and suggestions for wine pairings. Hoard’s Dairyman Farm Creamery Belaire A relatively new cheese on the market, Belaire cheese is made from pure Guernsey milk on the Hoard’s Dairyman farm. The Hoard’s Dairyman farm was started by former governor of Wisconsin, W. D. Hoard; and today his legacy lives on in the Guernsey cows that descend from his original herd. The Belair cheese is a Port Salut-style variety that has a creamy, soft texture. Pair Belaire with a dry white or a sparkling wine. Marieke Young Gouda Each batch of Marieke Gouda cheeses are hand-crafted with pride and passion. Cheesemaker Marieke Penterman uses an old world recipe from her homeland, the Netherlands, to transform the fresh raw-milk from her family farm into creamy, rich Marieke Gouda. Their Gouda is available in 13 flavors, some of which rotate in and out seasonally. The Young Gouda for a buttery, mild flavor. Pair Young Gouda with a sweet white or sweet red wine. Widmer’s Cheese Cellars Mild Cheddar Widmer’s Cheese Cellars has been handcrafting cheese in small batches since 1922. Today, the fourth generation owns and operates the cheese factory in Theresa. They produce a variety of cheeses such as pepper cheddar, aged brick, or cheddar. Their mild cheddar has a rich, nutty flavor and a smooth, firm texture. Though cheddar is usually golden in color, their cheddars are also available in white. Pair Mild Cheddar with non-grape wines such as a berry wine, Mead (honey wine) or even a hard cider. Learn more about Wisconsin-made wines from the Wisconsin Winery Association at wiswine.com. Discover what separates Wisconsin cheese from the rest at wisconsincheese.com.

Have you ever admired a fancy cheese board on social media and thought, “There is no way I could make that. Where would I even begin?” Well confession, even I have had those thoughts! That’s why I started small, and put together my first ever all-Wisconsin cheese board! I began with just a board and blocks of cheese, and ended up with a photo-worthy product. Check out below how I went from point A to point B quick and easy. The Board First, select your vehicle for the cheese and goodies. You can choose from wood, marble or slate boards. A slate board can be fun because chalk can be used to label cheeses that guest may be unfamiliar with. I chose a wood cutting board, in the shape of Wisconsin, of course! The Cheeses Good, Wisconsin cheeses are essential to the perfect all-Wisconsin cheese board. Aim for at least three varieties of cheese. If you plan to make a larger board for a big family gathering, you can add in more varieties. Also, be sure to think about texture when making your selection. You will want diversity here, too. My cheese board includes one sliced cheese, one crumbly cheese, and one spreadable cheese. Here’s the cheeses I used: Sliced Rounds - Baby Swiss from Chalet Cheese Cooperative Chalet Cheese Cooperative may best be known for producing the famous “stinky” cheese, limburger, but their baby Swiss is an international award-winner. Baby Swiss has buttery, slightly sweet flavor, with a creamy texture, and sliced perfectly for my cheese board. Chalet Cheese is a dairy farmer-owned cooperative located in the heart of cheese country in Monroe. Sliced Triangles - Medium Cheddar from Widmer's Cheese Cellars Widmer’s has been handcrafting cheese in small batches since 1922. Today, the fourth generation owns and operates the cheese factory in Theresa. Their medium cheddar is a crowd favorite, and a 'grate' addition to your cheeseboard. Crumbled - EWEmazing from Eckerman Sheep Company The Eckerman Sheep Company first began producing cheese from their flock of sheep over 100 years ago! Their cheeses, sold under the label: Phlox Farms Cheese, are rich, smooth and creamy. Made from original recipes, they are great for snacking, hour d’oeuvres and gourmet pairings with wines. Their Ewemazing is a bold, Italian style cheese. Spreadable – Port Wine from Pine River Pre-Pack Every time I bring these Pine River Pre-Pack cheese spreads to a party, they are an instant hit! Their Port Wine variety is the perfect balance of creamy Wisconsin aged Cheddar and sweet, fruity port wine. Pine River Pre-Pack has deep roots in Wisconsin, as the Lindemann family has been in the dairy trade in our state since the 19th century. The Side Kicks After neatly arraigning my cheeses on the board, I needed to add in the ‘extras’. These accompaniments add flavor and pizazz to your presentation. I added crackers for the Port Wine cheese, and Rosemary Salt and Pepper Pecans from Sweet P’s Pantry. Lastly, finish off your board with a Wisconsin meat. You could choose cold cuts and roll or fold them on the board, or snack sticks diced for easy grabbing. Here’s the meat I used: Sliced – Original All Beef Sticks from Dreamy 280 Meats Dreamy 280 direct markets beef, all of which was raised on their farm. The Schlimgen family also grows a variety of crops on their land, which is used to feed their mixed herd of Angus and Shorthorn cattle. They offer all retail cuts, a flexible beef CSA program, and several hard-to-find specialty beef cuts. Their original all beef sticks are the perfect addition to your next cheese board. After assembly, take a photo and share your board with family and friends. Learn more about all of the companies featured on my cheeseboard at somethingspecialwi.com.

A true family company, Inthewoods Sugar Bush has been passed down for generations in the Wagner family. Together, their family mixes maple traditions with the latest technology to make their products. Their maple syrup is award winning, and has claimed multiple Best-in-Show and blue-ribbon awards. Located on the shores of Lake Michigan in Manitowoc, they tap approximately 1,300 maple trees each year. On average, these maple trees must be at least 40 years old before being tapped for the first time. Pure Wisconsin maple syrup is not only delicious on waffles and pancakes, but is also great for cooking and baking. The recipe below is made with pure maple syrup, giving the cookies great flavor and color. For the freshest taste, be sure to use real Wisconsin butter. Cooking and baking with local butter is a sustainable and smart choice for your family. Local products have a smaller carbon footprint and travel less distance from the farm, to your local store, and into your kitchen. And when it comes to irreplaceable flavor and texture, real butter makes a huge difference. Maple Sugar Cookies Ingredients 3 cups all-purpose flour ½ tsp. salt 1 cup Wisconsin butter ½ cup granulated sugar ½ cup light brown sugar 1 large egg yolk ½ cup Inthewoods Pure Wisconsin Maple Syrup Directions Preheat oven to 325°F. Beat butter and sugars until pale and fluffy. Add the egg yolk and mix until fully combined. Repeat step with maple syrup, flour, and salt, mixing after each. Scoop dough, roll into a ball and place on lined baking sheet. Chill cookies until firm. Bake cookies for 15-20 minutes or until lightly browned on edges. Cool for 5 minutes and transfer to wire rack to cool completely. Be sure to check your labels for local, Wisconsin butter, and order your pure Wisconsin maple syrup online from Inthewoods Sugar Bush. Both products are members of the Something Special from Wisconsin™ program, requiring at least half of the ingredients, production, or processing come from our state. You can often find products by searching for the red Something Special from Wisconsin logo on store shelves.

Inspired by Oprah, and her annual list of Favorite Things, I too have put together a list of my favorite Something Special from Wisconsin ‘things’ this year. The Something Special from Wisconsin program highlights high quality products grown and produced right here in our state. Businesses who take part in the program guarantee at least half of the ingredients, production or processing activities come from Wisconsin. Shop for the products on my list below, as well as hundreds more at somethingspecialwi.com. Snack All Season Long with Palo Popcorn When family and friends show up last minute this holiday season, set out a bowl of Palo Popcorn. Though caution, their popcorn is addicting! The creamy cheddar flavor is hard to resist, and I always find myself going back for another scoop. Palo Popcorn is a family-owned, small batch manufacturer based in Sheboygan Falls. Their recipe starts with real cheddar cheese, producing a gourmet cheddar popcorn experience like no other. Stock up on varieties like jalapeno cheddar, white cheddar maple bacon, or Mexican street corn to impress your next guests. (Or keep them all to yourself, because they are that good!) Smell Wonderful with soaps and lotions from Maple Hill Farm Gift boxes from Maple Hill Farm also make a perfect gift this holiday season! The main stars of their gift boxes? Sheep’s milk soap and lotion! You read that right – the milk for the soap and lotion comes from sheep that are milked right on the Michielson's family farm. Their farm, Maple Hill Farm, began with two lambs, and has since grown to a large flock of milking ewes. Their ewes are milked seasonally, twice a day. The farm holds some of their milk back from the milk truck to make artisan sheep milk soaps and lotions. Milk is frozen during milking season, to allow for production to continue year-round. Their soaps and lotions are handcrafted in small batches in over 10 different scents. Pick up a lavender, almond, or spearmint eucalyptus gift box for every stocking on your list. Shop for the Foodie with Crave Brothers Farmstead Cheese Marinated fresh mozzarella balls from Crave Brothers Farmstead Cheese are a perfect gift any foodie on your list. Their fresh mozzarella balls, marinated in olive oil, canola oil, and Italian seasonings are savory and delectable. Each time I bring them out of the fridge, they quickly disappear. All of the cheese from Crave Brothers, including the marinated mozzarella balls, is handcrafted right on their family farm using only the freshest, high quality milk from their cows. Their cheeses are produced with great care and have earned over 100 national and international awards. Satisfy a Sweet Tooth with Suzy’s Cream Cheesecakes Skip the dessert prep this season, and have Suzy and her team do the baking. Suzy Strothmann, president and founder of Suzy’s Cream Cheesecakes has been baking from scratch for as long as she can remember. Like many of us, baking reminds her of time spent in the kitchen with her mother. She began making and selling cheesecakes 36 years ago, and they quickly began flying off the shelves. Today, the number of cheesecakes baked in a day has grown, but the business’s core mission has never changed- to bake the finest cheesecake money can buy. Pick up a cheesecake from Suzy’s for your next holiday party! Showcase your Wisconsin Pride Support all of the Something Special from Wisconsin companies when you purchase program branded apparel. The new line of branded apparel and products is perfect for holiday gifting and everyday living. Choose from T-shirts and sweatshirts or mugs and traveler’s bags. Items are all branded with the familiar red, yellow and white Something Special from Wisconsin logo and can be bought and ordered online.

Original spice blends from Spark Spices can spark up any entrée, side dish, or appetizer this holiday season. Their spice-maker has 30 years of dried spice experience and works to create unique spice blends ensuring that your taste buds will spark! As a true family business, all aspects of preparing their product for sale is done by family members. Visit their website for great recipe ideas full of unique flavor experiences. I recently made their zesty snap cranberry dip, and it is now on my list to bring to every potluck! The short list of ingredients and simple directions make the dish easy to prepare last minute. When you shop, look for Wisconsin cream cheese, sour cream, and dried cranberries to truly showcase the flavors of our state. After all the ingredients are mixed together, the result is a perfect mixture of sweet and zesty. Check out the recipe below. Zesty Snap Cranberry Dip Ingredients 8 oz. cream cheese ½ cup sour cream ¼ cup dried Wisconsin cranberries 1½ TBS Spark Spices Zesty Snap seasoning Directions Blend cream cheese, sour cream and Zesty Snap seasoning together. Mix in dried cranberries. Order this Something Special from Wisconsin™ product online at sparkspices.com. The Something Special from Wisconsin program requires at least half of the ingredients, production, or processing come from Wisconsin. You can often find products by searching for the red Something Special from Wisconsin logo with yellow letters while shopping.

I am often asked, what makes Wisconsin agriculture so special? That answer is easy – the people who work in agriculture, and the diversity of agriculture industries in our state. From cranberries to cows and mint to maple syrup, the long list of food, fuel and fiber products grown and raised in our state is a true blessing. The meat industry is certainly one to be proud of in Wisconsin. Meat packing companies have a rich history in our state, including one very important team sponsorship by the Indian Packing Company that funded the start of our beloved Green Bay Packers. Today, a variety of meat processing companies can be found across the state. Nueske’s Applewood Smoked Meats and the Nueske family have been crafting smoked meats in Wisconsin since 1933. Still to this day, they use many original recipes. This third-generation family company has a great selection of sausages, beef, poultry, and bacon products. Adding flavor and variety to Wisconsin agriculture are companies like Polar Bear Kitchen. They handcraft seasonings and sauces to spice-up your holiday get-togethers. Their collection of sauces are great for barbecue or pretzel dip, and their dry rubs are perfect for baby back ribs. Gabe, the creative behind Polar Bear Kitchen’s flavors makes all of the products from scratch. Their flavors are top-notch, and several have won awards at an international level. This holiday season, take your cooking to the next level with the flavors from Polar Bear Kitchen. Of course, I must remember to mention cheese when writing about Wisconsin agriculture! With over 600 styles, types, and varieties of cheese made in our state, the diversity of cheeses alone is amazing. For example, only one state, and one cheese plant in the nation produces limburger cheese – Chalet Cheese Cooperative in Monroe. Best known for its infamous stinky aroma, Limburger cheese has German roots. It is a soft, ripened cheese with a creamy texture and a buttery, mild flavor. The best way to enjoy this cheese is the traditional way, sandwiched between dark rye bread with thickly-sliced, raw onion and pub mustard. Hidden below the surface of Wisconsin soil, you will find more agriculture diversity. Found mostly in the central part of the state, American ginseng roots have been cultivated in Wisconsin for more than 100 years. Today, 95 percent of our nation’s cultivated ginseng is grown in Wisconsin, on farms like Heil Ginseng Enterprises. Joe Heil and his team care for their ginseng roots from initial planting all the way to to final product. Their roots, capsules, and tea bags are high quality, and are in demand around the world. Diversity comes in the form of flavored condiments, too. Condiments from Madame Chu add a note of Southeast Asian flavor to traditional holiday dishes. Their products represent authentic flavors and techniques passed from generation to generation. Traditional Southeast Asian cooking can take many hours to arrive at just the right flavor, but the end result is uniquely delicious. Behind the Madame Chu brand name is Josey Chu, a Singapore native with a passion for cooking. Her collection showcases the diversity of cultures represented in Wisconsin food. All of these companies, though diverse, have one thing in common. They are all members of the Something Special from Wisconsin™ program. Participating members in the program guarantee at least half of the ingredients, production, or processing come from right here within our state. Browse and learn more about the diversity of Wisconsin agriculture companies at somethingspecialwi.com.

CTL Foods, Inc., a company from Colfax, provides the perfect ingredient for any dessert. They have been blending and packaging Soda Fountain® Malted Milk Powder for over 40 years. Thanks to real dairy ingredients in every batch, their malt has a premium, fresh malty taste. It is an award-winning product that took first place at the 2016 World Dairy Expo Championship Dairy Product Contest in the Innovative Products category. Add two heaping tablespoons of the malted milk powder to your favorite ice cream shake to make a malt, or bake with the rich flavor to make pumpkin malt bars, peanut butter malt bars, and more! Their recipe for Malty Puppy Chow is delicious, and *caution* it can be addicting! Substitute half of the powdered sugar in a traditional puppy chow recipe for a unique taste on a classic. Check out the recipe below. Malty Puppy Chow Ingredients 3/4 cup peanut butter 1 cup chocolate chips 1/4 cup Wisconsin butter 8 cups Crispix cereal 1 cup powdered sugar 1 cup Soda Fountain® Malted Milk Powder *Add dried Wisconsin cranberries for an added Wisconsin flavor Directions Melt the peanut butter, chocolate chips, and butter together. Pour over the cereal in a large kettle or bowl and stir well. Pour the powdered sugar and malted milk powder into a large brown bag or plastic zip lock bag and add the cereal. Fold the bag to seal and shake well to coat evenly. Add dried cranberries if you choose. Keep in a cool, airtight container. Order this Something Special from Wisconsin™ product online at ctlfoods.com. The Something Special from Wisconsin program requires at least half of the ingredients, production, or processing come from Wisconsin. You can often find products by searching for the red Something Special from Wisconsin logo with yellow letters while shopping.

Kick off your holiday shopping this Thanksgiving weekend at the second annual Something Special from Wisconsin Holiday Market. The event, extended to two days this year, will run November 30 through December 1 in Johnson Creek. Mark the dates on your calendars to shop for unique, local Wisconsin-made gifts for everyone on your list. The holiday market, located at the Johnson Creek High School, is hosted by Berres Brothers Coffee Roasters and Café, and will feature some of Wisconsin’s finest products and services. Berres Brothers is a veteran-owned business, deeply rooted in their Watertown community. They are most known for their signature coffees, which are roasted and distributed right from Watertown. Popular varieties include Tres Rios, Highlander Grogg, and Packer Perc. Stop by their booth at the market to check off your coffee-loving friend from your holiday gift list. All participating business, including Berres Brothers, at the market must be members of the Wisconsin Department of Agriculture, Trade and Consumer Protection’s program: Something Special from Wisconsin™. This program highlights products grown, raised, and produced in our state. To qualify, at least half of the value of the product must be attributable to Wisconsin ingredients, production or processing activities. Founded in 1983, the Something Special from Wisconsin program and logo bring recognition and credibility to Wisconsin products, building upon our reputation for providing the finest goods and services available. Program members benefit from having a "Wisconsin" brand identity that consumers recognize as top quality and high value. Participating products can easily be identified by the red, oval logo with white and yellow lettering. The Something Special from Wisconsin program truly has gifts for everyone. If you are shopping for friends or family with a sweet-tooth, be sure to visit Sweet P’s Pantry. They create award-winning toffee and chocolates, all made with Wisconsin butter. Based in Oconomowoc, Sweet P’s Pantry makes all of their artisan confections by hand. In 2016, their Rosemary Salt and Pepper Pecans won a blue ribbon at the Wisconsin State Fair. Sharon and Pat Pavich (the sweet ‘P’s in the pantry) invite you to visit their booth, and fill the stockings of everyone on your list. Additional businesses participating in the Holiday Market are quite diverse. Check off the foodie on your list with cheese from Hoard’s Dairyman Farm Creamery or a gingersnap cookie from Beans n Cream Bakehouse. Shop for stylish friends with custom-made clothing and one-of-a-kind jewelry. Several Wisconsin wineries also will be at the market, representing the diversity of wines made in our state. While you shop, satisfy your own sweet tooth with caramels from Cream City Caramels & Confections. The second-annual Something Special from Wisconsin Holiday Market will showcase some of Wisconsin’s finest products and services, all under one roof. Mark your calendars, you won’t want to miss this event! Holiday Market Details Dates: Nov. 30 – Dec. 1 Time: 9 a.m. – 2 p.m. Location: Johnson Creek High School Gym, 455 Aztalan St., Johnson Creek, WI Admission: $2 entry fee, children 18 and under are free. Entry fee benefits the Johnson Creek Lions Club