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.

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.