Milk, cheese, and yogurt – oh my! These all sound like tasty dairy products from a cow, but did you know that all of these products can be made from goat’s milk too? I headed out to the Adamson Family goat farm, outside of Milton, Wisconsin, to learn a little more about the Wisconsin goat industry. While I was there, I visited with Sarah Adamson and took a walking tour of their farm. Sarah represents the one in nine people working in Wisconsin who hold a job related to agriculture. Wisconsin Goats The Adamson family raises 400 goats on their land. In total, Wisconsin is home to 72,000* milk goats. That’s more than any other state! Their herd is made up of three breeds of goats: Alpine, Saanen, and LaMancha. Each breed has unique characteristics and personalities that they bring to the farm. “The Alpine goats are sassy,” shared Sarah, “and the LaMancha goats are more laid back and friendly.” Both breeds, as well as the Saanen goats are known for high milk production. The ears of their goat breeds are also worth noting. Alpines and Saanens both have medium-length, erect ears, while the LaManchas appear to have no ears. According to the American Dairy Goat Association, LaMancha goats can have one of two types of ears. A “gopher ear” will reach a maximum length of one inch, and an “elf ear” will have a maximum length of two inches. Sarah also shared that on average, their goats produce eight pounds of milk per day. That’s equal to about one gallon per day! This milk is then sent to a plant, where it is processed into goat cheese. Goat Products to Enjoy Goat’s milk and products made from their milk are nutritious. According to the Wisconsin Ag in the Classroom program, “Goat milk has fats and proteins that are easier to digest than cow milk. Therefore, goat milk can be better for infants who have weaker stomachs.” Their website also shared that, “Goat milk can also replace cow milk in the diets of people who are allergic to cow milk.” These are great benefits for goat products. Local grocery stores around the state carry goat’s milk, cheese and yogurt for you to choose from. Next time you are in the grocery store, be sure to check the dairy aisle for goat milk products. You can learn more by visiting the Wisconsin Dairy Goat Association website: https://www.wdga.org/. *Number updated 9/13/19 to align with 2019 National Agricultural Statistics Service.

For Wisconsin Christmas tree growers, Christmastime comes year-round. Wisconsin Christmas tree growers spend an entire year preparing the perfect tree for you and your family. Care is given to the tree at planting, around weeding, and during pruning and shearing. I joined in on several demonstrations held at the Midwest Christmas Tree Growers Association annual convention to learn more. This year’s host was the Feltham family at Country Side Trees, located in Walworth. Glen, Becky, Ruth, and Holly graciously opened up their doors to fellow tree growers from across the Midwest. The demonstrations started out at their home farm, where Ruth demonstrated how they hand create over 1,000 wreaths each season. Ruth’s award-winning wreaths start with greenery grown on their farm. Most of the greenery comes from Fraser fir and Balsam fir trees, though many others are used for contrast. Here’s the process Ruth shared for making the perfect wreath: Cut the greenery fresh each morning for the day’s wreaths. Measure your first bough to the appropriate length for your form. (14” is the perfect length for a medium-sized form) Lay the first bough upside-down in your hand, and add more boughs until you have an ‘okay-amount’. This was Ruth’s clever way to describe the amount of boughs she could hold in her hand while making the ‘okay’ sign. Be sure to line the tops of the boughs up. Then trim any excess length from the boughs to match the first measured bough. Place the group into the form, and close the metal clasps. Country Side Trees has a machine to help with this, though a hammer would work well too! Continue making groups of boughs, and adding them to the next consecutive clasp. Be sure to add the boughs at a slight outward-facing angle so the wreath looks big and full when complete. Add a homemade bow to complete the look! Store in a dark, cool place until you are ready to hang up. Ruth and her team will begin making wreaths for this holiday season around October 20 to prepare for the Thanksgiving rush. Next up, we headed up to the retail farm and store, where Glen talked about their tree business. Their family grows 75 acres, comprised of a variety of trees such as Blue Spruce, White Pine, Concolor (White) Fir and many more. The trees are planted eight feet apart from one another, to allow for easy maintenance and easy walking in the middle of the winter. This time of year, many tree growers just finished up shearing their trees. The shearing demonstrator shared that trees should be sheared no later than August 1. His goal when shearing the trees is to create a straight line for every angle of the tree. When shearing, he made nice long strokes around the tree to create these lines. Different types of trees are sheared slightly different, though the general process and timeline is still the same. Though many of us may not be thinking about Christmas in August, our Wisconsin Christmas tree growers are hard at work perfecting our trees. It truly takes year-round work to prepare beautiful trees, wreaths, and garland for our living rooms.

Today wrapped up the final day of Wisconsin Farm Technology Days. The previous three days have showcased some of Wisconsin agriculture’s finest technologies. Together, farmers and industry members from across the state gathered to learn and share about new opportunities to increase speed, precision, and efficiency on their operations. Field demonstrations occurred all three days of the show, and were a favorite stop for many attendees. These demonstrations showcased the latest in tillage, harvesting, and other field equipment. This morning, I ventured out to learn a little more. The first field I visited was demonstrating field drainage tiling. This technique helps farmers manage their water table, and helps to prevent standing water in their field. Field drainage tiling, or tiling for short, is a growing practice in Wisconsin, as farmers continually look to improve. So how does it work? Drainage tubes with small holes are laid underground to collect excess water. These tubes lay approximately 30 inches under the ground, and have a small slope to one main draining tile at the end of a field. Tiled fields not only have better water management, but also tend to have higher yields. The demonstration had a local connection, as the drainage tile used was produced in Jefferson County. I also stopped by demonstrations of wheat combining and hay cutting. These demonstrations are done with machinery from multiple companies, allowing farmers to see competitive equipment operate side by side. The sessions concluded with opportunities for attendees to ask questions and get up close and personal with the machines. Many learning opportunities were packed in to the past three days at Wisconsin Farm Technology Days. Together, Wisconsin agriculturalists came together to gain knowledge and connect with fellow industry members. This show truly highlighted Wisconsin farmers’ dedication to continually improve, as they work hard to provide safe, wholesome food for our communities to enjoy.

Each year, Wisconsin Farm Technology Days offers attendees new opportunities to experience Wisconsin agriculture. The show brings together diverse agriculture businesses from throughout the state, and even beyond, to showcase a variety of agriculture industries. The location for the event changes each year, allowing different regions of Wisconsin to be highlighted. This year’s host is Jefferson County and the Walter family. Throughout the week, the Rural Event Center stage provides educational entertainment. I stopped by two presentations today, both focused on popular Wisconsin food products! The first was led by Wisconsin’s Honey Queen, Sydnie Paulsrud. Sydnie hails from Eau Claire, and spends her time promoting the beekeeping industry in Wisconsin. Our state is home to 53,000 colonies of bees that produce local honey for each of our communities to enjoy. In her presentation, Sydnie demonstrated how to make the following honey berry smoothie. The trick to make it taste so good? Choose Wisconsin honey! Honey Berry Smoothie 1 ½ C. milk 1 ½ C. sliced strawberries or other berries 1 C. vanilla yogurt ¼ C. Honey 5 ice cubes Combine all ingredients, except ice cubes, in a blender. Blend until thick and creamy. Add ice cubes, one at time, and blend until smooth. Next up, Chef Shaun Edwards from Jones Dairy Farm shared a delicious recipe for chocolate, candy-covered bacon. Jones Dairy Farm is local to the show this year, located in Fort Atkinson. Their company is a premium meat product manufacturer, most known for pork products, especially sausage. As consumer preferences are changing, they have added chicken and turkey sausage to their product lines. Just as all of Wisconsin agriculture is global, so is Jones Dairy Farm. They currently ship product to 26 countries around the world, proudly representing our Wisconsin meat industry. Today was also the debut of the show’s first-ever extended hours through 7 p.m. With the extra hours, Jefferson County hosted a ‘Taste of Jefferson County BLOCK PARTY’! The event featured samples of local food entrepreneurs, breweries, wineries. This meant more Wisconsin product sampling! I first visited with Rushing Waters Fisheries, LLC to sample their smoked trout. My review? Delicious! Did you know more trout are raised in Wisconsin than any other food fish? I also sampled cheese from Hoard’s Dairyman Farm Creamery and Crave Brothers Farmstead Cheese. Thanks to dedicated cheesemakers at each of these businesses, Wisconsin continues to remain America’s Dairyland, and our stomachs continue to be filled with high-quality Wisconsin cheese.

Generations of agriculture careers are on display all week at the Wisconsin Farm Technology Days in Jefferson County. The annual event kicked off this morning with opening ceremonies at 9:30 a.m. where we met the 2019 hosts, the Walter family. Four generations of the Walter family were present to welcome visitors from across the state to their grain farm. Currently, the Walter family raises 6000 acres of crops and runs a custom land tiling business. New to the show this year was the Ag Career Day. Today, students in grades seven through 12 were invited to participate in an interactive career scavenger hunt. The scavenger hunt highlighted different career options within the Wisconsin agriculture community. One in nine jobs in the state of Wisconsin are related to agriculture, and that truly was on display at the show. Of course, I joined in on the scavenger hunt fun to explore the highlighted careers! The first stop I made was at the Culver’s booth. At their station, scavenger hunt members wrote thank you notes to farmers. What a great way to start the hunt! Farmers are the backbone of not only Farm Technology Days, but all of Wisconsin agriculture. I am so glad I had the chance to write a note in appreciation for all they do. My next stops highlighted agriculture machinery. Participants learned about different pieces of equipment, and what careers are available at agriculture equipment manufactures. Assemblers, fabricators, welders and design engineers are all necessary for companies like Kuhn North America to run. Drones and cell phone apps are also part of agriculture! Next, the scavenger hunt led me to DroneDeploy, a drone company that is working with farmers to map their fields. Data analytics jobs are essential to this agriculture business. The University of Wisconsin Extension booth showcased a commodity price calculation app for farmers to use when making purchasing and selling decisions. App development and computer programming careers help farmers make more informed decisions for their business. I wrapped up my hunt at the beef tent. Equity shared great insights on careers in the Wisconsin beef industry. More than 16,000 farms in our state have more than one beef animal, and as a whole, the beef industry employs 35,100 people. From farmers, to processors, to marketers, the job opportunities are plenty with Wisconsin beef. Wisconsin Farm Technology Days truly highlights the diversity of agriculture careers available in our state. Whether you are interested in plant gene editing, animal handling, or financial services, there is a place for everyone who wants to work in Wisconsin agriculture.

Fair season in Wisconsin has officially arrived! Local county fairs rolls around each year, somehow always during the hottest week of the season, and brings with them food, friends and fun. As a child, and still to this day, I look forward each year to my home fair, the Rock County 4-H Fair. I look forward to meeting up with old show-ring pals, watching the selection of our master showmanship competition, and enjoying fair food that only comes around once a year. This season, as you head out to your county or district fair, be on the lookout for local Wisconsin food products when you choose your fair meals. First, start your day off with a Wisconsin breakfast. Choose a food stand that is selling farm-fresh scrambled eggs. In 2017, Wisconsin produced over 1.7 billion eggs to feed our families. Top your eggs off with some shredded Wisconsin cheese. Classics like cheddar and Monterey jack complement scrambled eggs perfectly. Then, pair your cheesy eggs with fresh apple juice or apple cider from a local orchard. For lunch, check out the baked potato stand! Wisconsin spuds are both delicious and nutritious. Choose a baked potato as a perfect energizer for the middle of your fair day. Wisconsin potatoes have complex carbohydrates to satisfy your body’s energy needs. They are also high in vitamin C, containing nearly half the daily recommended value. Top your potato off with Wisconsin sour cream and bacon crumbles from a Wisconsin hog. Choose a white or chocolate milk to rinse it all down. When snack time rolls around, it will be hard to resist those deep-fried Wisconsin cheese curds. Fair food stands across the state connect with their local cheesemakers to bring you fresh curds for deep frying. Though these aren’t the healthiest option, deep-fried cheese curds can be a special treat for a day at the fair. Choosing Wisconsin cheese curds also supports local economies, and keeps your dollars in our state. Another great snack option is a caramel apple on a stick. Look for a local orchard food stand selling the ‘fruits’ of their labor. In 2017, apples contributed 26.3 billion dollars to Wisconsin’s economy. Commercial apple orchards can be found in 57 of Wisconsin’s 72 counties, with the most concentrated regions being Southwest Wisconsin, the Door County peninsula, and Bayfield County. Pulled pork sandwiches are one of my favorite fair-time meals, and are a perfect way to end your fair food journey. Visit your county pork producers’ food stand for local pulled pork sandwiches. At the Wisconsin State Fair, you can even try a pork chop on-a-stick! According to the Wisconsin Pork Association, today’s pork is 16 percent leaner and 27 percent lower in saturated fat compared to 26 years ago. Top off your dinner with a classic chocolate shake. The perfect end to your Wisconsin-inspired fair meal, a chocolate shake is also a great way to celebrate National Ice Cream month this July. As we celebrate this month-long holiday, we show our appreciation to Wisconsin farmers and processors who work hard to provide safe, wholesome food to feed our families at the county fair and all year round.

Wisconsin cheese is all about quality. Whether you prefer squeaky fresh cheese curds, or 10-year old aged cheddar, you can bet that if it was made in Wisconsin, it will be top notch. The standards for making cheese in our state are high, ensuring Wisconsin cheese remains the best of the best. Wisconsin is the only state in the nation that requires a license to make cheese. All across the globe, Wisconsin is recognized for producing consistent, high quality cheese. At the 2018 World Championship Cheese Contest, Wisconsin earned 47 gold medals out of a field of 3,402 global entries. Five entries from Wisconsin were also selected as finalists for the best cheese. Earlier this week, the best of the best Wisconsin cheeses were sent in to Milwaukee to compete in the Wisconsin State Fair Dairy Products Contest. Each year, this contest is held for dairy manufacturers looking to earn the coveted title of Grand Master Cheesemaker. Entries must be made by a Wisconsin licensed cheesemaker in a Wisconsin licensed dairy facility. 2019 was a record year, with more cheese entries than any previous contest. I had the opportunity to attend the dairy products judging event this year to learn more about how our Wisconsin cheese is evaluated. All of the cheese entries were submitted in 27 different classes. These classes represent different styles, types and varieties of cheese made in Wisconsin. Examples include blue veined cheeses, flavored semi-soft cheeses, and natural goat milk cheeses. Cheeses were evaluated on a 100-point scale for each of the following: flavor, body and texture, make up and appearance, color, and rind development. The first step in the judging process is to evaluate the outside packaging of the cheese. Is the seal tight? Is the wheel an even shape? Does the rind look consistent? Next, the professional cheese judges will core the cheese. This allows the judges to pull a sample of the cheese from the center, without cutting it open. The judges will smell, taste and feel this sample of cheese. Is there an off smell? Is the flavor uneven? Does the cheese crumble too much? Two judges evaluated each cheese, and then averaged their scores together. Once all of the classes were scored, the top cheeses were brought back out for a further evaluation to determine the Grand Master Cheese. The winning cheese has been selected for 2019, but will not be announced until the Blue Ribbon Dairy Products Auction on Thursday, August 8 at Wisconsin State Fair Park. To find high-quality Wisconsin cheese in the store, look for the Proudly Wisconsin Cheese badge. This badge can be found in stores nationwide, and represents consistent, quality Wisconsin cheese.

I believe in the future of agriculture. These seven powerful words are the guiding direction for many of Wisconsin’s future agriculturists, and members of the National FFA Organization. Rooted in rich history, the FFA organization has been preparing young leaders for careers in agriculture for over 90 years. This week, I had the opportunity to spend a day at the Wisconsin State FFA Convention. The convention, a four day event, takes place in Madison each year. FFA members from across the state gather to participate in service projects, compete in leadership development events, and celebrate their accomplishments from the year. As I wandered through the FFA Hall of Stars, I inspired by the passion and dedication of our state’s FFA members. Noah, a Star Farmer Finalist and recent high school graduate, has already begun the process of taking over his family’s dairy farm. He shared with me his future plans for the dairy, and what he was looking forward to most. Through FFA, he was able to grow and develop skills he will be able to use every day on the farm. Brooke, also selected as a Star Farmer Finalist, grew up on a dairy farm, but at an early age found a love for dairy goats. Thanks to the FFA organization, she had the opportunity to learn and grow her knowledge about both dairy cows and dairy goats. It is energizing to hear students share their life’s passion, and excitement for their future in the agriculture community. With one in nine jobs in the state of Wisconsin related to agriculture, the possibilities for students interested in an agriculture career are endless. Organizations such as the National FFA Organization provide students opportunities to learn about the diversity of Wisconsin agriculture careers, as well as to dive deep into subject areas that spark their interest. As a past FFA member myself, I was excited to speak at the luncheon honoring students who earned their state FFA degree. The state FFA degree is the highest level of recognition members can receive on the state level. To earn a state degree, students must show commitment and dedication to the FFA organization and to their agriculture education. This year, Wisconsin awarded over 300 State FFA degrees. The National FFA Organization is an impressive organization that truly holds a special place in my heart. I am a proud American FFA Degree recipient and proud alumni of the Milton FFA chapter, where my love for the blue and gold began. I joined the Milton FFA chapter as early as I could, which in Milton meant seventh grade. Throughout my time in the organization, I developed leadership, public speaking, and communication skills. I also had the opportunity to travel to Louisville, KY, Indianapolis, IN, and Washington D.C., all in my blue FFA corduroy jacket. The experiences I had and friendships I gained through my time in FFA are invaluable. This week, the Wisconsin FFA Convention showcased a bright future for our state’s agriculture community. The passion in the convention hall was contagious, and reignited my excitement for the year ahead. Stay tuned all year long as I share the adventures along my agriculture journey as your 72nd Alice in Dairyland.

How has a year come and gone? I can remember standing on stage in Brown County for the 70th Alice in Dairyland Finals filled with emotion. My stomach twisted with nerves, and although I did not walk away as Alice, I stepped forward hopeful of bettering myself to become the agricultural ambassador Wisconsin deserves. When I returned as a Top Candidate in Adams County, the familiar feeling of butterflies returned, but as I waited for the name of the 71st Alice in Dairyland to be called, I felt pride. Reflecting on my two applications, I realized how much I gained from the process alone. In a moment, that feeling of pride was joined by happiness like none other. That evening was bittersweet because I knew every step I took forward lead me to the end of an amazing adventure. After facing nerves, hope and excitement, I was a fool to think it would be easy to face the emotions that come with saying goodbye. I find comfort in remembering that this journey as Alice did not begin in 2017. My story began on my family’s dairy farm. That was back when a pair of rubber boots were the only shoes I needed to climb into calf pens, chase the cats and try to keep up with the strength of mom and dad. My admiration for farmers started with my parents. They taught me the importance of working hard, protecting the land, and caring for our beloved Jersey cows. As I grew older, my closet filled with shoes: school shoes, sports shoes, and dress shoes. Each step in those shoes guided me to where I am today, but the most important pair were my show boots. Those boots took me out of my comfort zone as I traveled with my cattle to local, state and national shows. They helped me stand tall when people of all backgrounds asked what I did on my family’s farm. They gave me the confidence to speak. It was the people standing behind Wisconsin’s food, fuel and fiber production who inspired me to apply for the position of Alice in Dairyland. I wanted the chance to walk a year in Alice’s shoes so that I could learn from the diverse faces of agriculture. I quickly discovered Alice wears many shoes. Flats carried me through a summer of June Dairy Month celebrations, fairs, festivals, and a dancing day with Donald Driver. Boots brought me back to farms of all types, sizes and production methods as I saw my first cherry harvest, stepped into a cranberry bog, visited a mink ranch, and planted a new Christmas tree crop. Heels helped me stand taller than elementary students as we explored the importance of agriculture together. Now, these shoes have miles of memories beneath them as I drove over 32,000 in Maizey, flew for 500 more, delivered 380 speeches, and reached almost 600 radio and 110 television impressions. I cannot show enough gratitude for each stop. Thank you to the many agricultural commodity groups who guided me with their knowledge and experience. With insight from Dairy Farmers of Wisconsin, the Alice educational program was recreated to have unlimited reach across the state. I could virtually step into each classroom to showcase our innovative dairy industry and how food moves from the farm gate to family plates. Because of the Wisconsin Corn Promotion Board, my travels were fueled by E-85 and our state’s corn industry. I will miss the many honks and waves I received driving on Wisconsin’s highways and byways. Most of all, I will cherish the opportunities to impact others with simple conversations at the pump. Nothing could warm my heart this winter like the beautiful mink garment donated by the Kettle Moraine Mink Breeders Association. Zimbal Mink exceeded all expectations by surprising me with one of the most unique coats the Alice in Dairyland program has seen. The coat was admired by strangers wherever I went. While holding out my hand so they could feel the fibers, I was delighted to educate anyone I met about genuine, Wisconsin mink. Our state’s beauty, heritage and history can be seen in the reflection of the iconic Alice in Dairyland tiara and brooch from the Midwest Jewelers Association. It was my privilege to share Wisconsin’s story while wearing this mark of excellence. Thank you to my colleagues and friends at the Wisconsin Department of Agriculture, Trade and Consumer Protection. From the moment I walked through those doors as the ‘New Alice,’ they’ve stood by my side offering advice and expertise. Their dedication to serving our state’s farmers and processors is exceptional. Most importantly, I need to thank my mom and dad, for this chance to have a love for agriculture. Whenever I share my poster photo with others, I am so proud to say that this is my home, my family farm where mom and dad started from scratch. Despite working tirelessly 365 days a year, they always found time to let me explore every opportunity whether it was playing sports, showing cattle, or applying for this crazy dream of being Alice in Dairyland. As if they haven’t done enough, they’ve made another dream come true. My final footsteps as Alice took me back to my family’s farm for a closing appearance at the Crawford County Dairy Breakfast. I sincerely hope I have served Wisconsin well in this difficult time for the agriculture community and stayed true to the path of Alices who have walked before me. The value of having a spokesperson for Wisconsin agriculture will never fade. It is a rare industry that touches our everyday lives. The strength of agriculture comes from the persistence of our farmers and processors who work tirelessly to provide a safe, wholesome and secure food supply for families. Although it is selfish of me to ask for anything after this incredible year, my request is that those working in agriculture continue to walk with pride and share their stories. Because of this amazing adventure, I will go forth as a stronger communicator, sharing the story of farms that come in all types, sizes and production methods and bring success to our signature industry. As my journey comes to an end, I look forward to stepping into my next adventure with greater love and appreciation of Wisconsin agriculture. Thank you for walking with me as your 71st Alice in Dairyland.

Sunny May days are made for grilling out, but the cherry (tomato) on top is that May is Beef Month! We have a lot to celebrate in Wisconsin with nearly 14,000 beef farms and almost 8,000 dairy herds that contribute to providing wholesome options. Whether we are looking at nutrition, environmental stewardship, or economic impact, there are many reasons to admire the beauty of our beef industry. Let’s start with nutrition. I love a good steak on the grill. Regardless of what I choose as a side dish, that meal is a nutrient powerhouse. A 3 oz. serving of lean beef provides 10 nutrients including almost half of the daily value of protein. It can be hard to find that amount of quality per calorie content in other foods So what’s the beef on environmental stewardship? I’ve heard a lot of questions lately about the impact of agriculture, and I saw the answers while touring Wisconsin farms with the Wisconsin Beef Council. Almost 80 percent of the land used for beef cattle isn’t suitable for any other crops, so our farmers are making efficient, sustainable use of the land by grazing beef cattle. Cows are ruminant animals, which means they have a different stomach structure than we do. They have a stomach with four different compartments that can break down plants and forages that we as humans can’t eat. Whether they are grass or grain-finished, most of what cattle eat in their lives is grass. Less than 10 percent of grain-finished cattle’s diet is actually grain. Grain-finished beef cows can turn one pound of feed protein from foods we can’t eat into almost 1.2 pounds of human-edible protein. As we continue to learn more about the land and animals, our farmers are becoming more efficient and productive. According to the national Beef Checkoff program, compared to 1977, today’s beef farmers and ranchers produce the same amount of beef with 33 percent fewer cattle. That’s thanks to better animal health and welfare, improved nutrition, and advanced genetics. The improved efficiency means every pound of beef produced has a 16 percent lower carbon footprint and uses less natural resources. The Beef Checkoff program says U.S. Beef has one of the lowest carbon footprints in the world at about 2 percent of the nation’s total. Caring for the animals, protecting the land and providing a quality product is a team effort. Beef cattle contribute more than 35,000 jobs in the state and over $2.1 billion to Wisconsin’s economy, according to the Wisconsin Beef Council. Anyone can see them in action with agri-tourism opportunities such as farm to fork dinners and tours. I find myself fortunate to have so many affordable options in the grocery store, but buying different cuts of beef can be overwhelming. The Wisconsin Beef Council has excellent resources and tips for selecting cuts, preparing meats and cooking to appropriate temperatures online. Before firing up the grill, take the chance to beef up your knowledge!

There are many things in life we may take for granted whether it is the technology behind our smartphones or the hours spent ensuring each bite of food we take is safe and wholesome. Last week, I had the chance to appreciate those who work in food safety while capturing amazing details of the tour on my phone. Many Green County natives may be familiar with the Foreign Type Cheesemakers Association. The nonprofit coop started back in 1935 when Green County cheese producers pooled $100 to develop a milk quality testing area. Zachari Tollakson, director of laboratory operations, said the fact that the lab is still operating today is a testament to the cheesemakers who founded it. As of April 1, the iconic lab carries the new name Precision Biolabs. Executive Director Gail Zeitler said the rebranding is meant to reflect its state-of-the-art testing capabilities and showcase services on a broader customer base. The coop has 60 members but tests products from more than 100 clients. The third-party food safety lab tests cheese, milk, meat, raw ingredients and more from the Midwest and beyond. Their expertise includes milk and water analysis, pathogen and indicator organism analysis and proximate analysis including pH, moisture, butterfat, salt, protein and solids determination. Essentially, they are checking for any possible dangers in food safety. Tollakson said their goal is to prevent problems instead of issuing recalls. Although much of their testing is made more efficient with automated systems, the lab still relies on manual testing, especially when checking for potential drug residues. Using an electronic database, everything can be coded and tracked through the various projects and stages tasked to 16 employees. In October 2017, they had a new expansion with the micro lab. Care is key while they grow organisms in-house that they want to target in food products. An autoclave on site uses high pressure and temperature to kill any harmful elements, even in their waste products. Even though I studied journalism in college, the tour made me wish I dived into the sciences with the fascinating work taking place around me. It’s no surprise those studying biology, microbiology or chemistry may find a job related to agriculture within our state’s diverse food industry. Tollakson said it is rare to have a non-profit lab such as the one found in Monroe. He emphasized the importance of this the behind-the-scenes work that ensures the safety of the food system in the country. Food processors are constantly improving their operations, and Tollakson said the 2011 Food Safety Act changed the food industry exponentially. Nutrition labeling and environmental monitoring are just some of the new regulations that impact the clients they serve. We may not always need to know the functions behind our Instagram app or the scientific methods used to test the food we are snapping a photo of for safety, but we can be reassured that our state’s processors work tirelessly to provide a safe, wholesome and secure food supply for families.

Whenever I step into classrooms as Alice, I ask the students to define agriculture for me. Often, they only define the second half of that word: culture. They say it is a part of our community. They are not wrong. Agriculture is a large part of our community, economy and future. We all become part of agriculture when we eat, dress or drive. It has a huge impact on our society as one in nine jobs in Wisconsin is related to agriculture and each of those jobs supports a nearly additional 1.5 jobs elsewhere in the state. To help expand their answer, I ask what they picture when they think of agriculture. Students shout farmers, cows or crops! More correct answers, but they do not fully complete the picture of modern agriculture. Of the nearly 413,500 agricultural jobs in the state of Wisconsin, on-farm production contributes 153,900, and processing contributes 259,600 jobs. As farmers and processors continue to become more productive, the diversity of jobs in Wisconsin agriculture will also continue to grow. The industry needs engineers, software developers, technicians and more who can create more effective ways of producing food, fuel and fiber for the world. While preparing for the 72nd Alice in Dairyland Finals in Green County, I had the chance to visit some of the businesses who bring innovation into agriculture. Take Kuhn North America for example. In December 2002, Kuhn purchased Knight Manufacturing Company based in Brodhead. Today, that building is Kuhn North America’s headquarters which employs more than 500 people. The business designs, manufactures and markets innovative agriculture equipment and services to meet the diverse needs of agriculture worldwide. One of my favorite stories from the tour was of Kuhn Knight’s first major challenge. A customer wanted a spreader that would not break down in frozen manure. From there, the company released its apron box spreader line. I often take for granted the highly advanced equipment found on farms today, but each machine required unprecedented thinking before entering the industry. Surely, our farmers of the future will continuously need fresh minds entering this workforce to help reduce labor and create efficiencies. If we look at our food processors, we see similar innovations. Don Wickstrum’s company, Quest Industrial, LLC, had humble beginnings. While visiting Quest, I learned he started building his first robot in a trailer. By the time he formally started the company in 2001, he was its only full-time employee. Like farms, food manufacturers come in all different types, sizes and production methods, and Quest works closely with clients to develop effective and creative solutions. Wickstrum’s goal was to help provide safe, wholesome and secure food supplies. Today, Quest has about 40 employees and is still seeking engineers, technicians, and people with critical thinking skills to help meet the needs of the food industry. Quest said their robots handled enough cheese in 2018 to circle the world five times if laid end-to-end. Additionally, Quest’s machines handle the packaging for 10,000 acres of lettuce each week for just one client. Machines vary from palletizers to pick and place machines, sealers, ultrasonic cutters and more. When I look at students in classrooms, I know I am seeing our next leaders in agriculture whether they become farmers, engineers, nutritionists, or software developers. As our world continues to modernize and change, innovation will redefine our future in the industry.