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.

In Wisconsin, we keep cheese close to our heads and our hearts. Whether it is top of mind for a snack, or it reminds us of friends and family working in the dairy industry, cheese brings pride to America’s Dairyland. As my days left as Alice draw to a close, I cannot think of a cheesier place to select our next agriculture ambassador than Green County. Famous for rolling hills and fertile farmlands that first attracted Swiss immigrants, robust rural communities in Green County create a powerhouse for Wisconsin dairy. Home to a dozen cheese plants and the most Master Cheesemakers in the nation, I’ve tasted my way through many visits. My first official cheese tour was at Emmi Roth in Monroe. Although Emmi Roth is an international brand with its headquarters in Switzerland, the Wisconsin plants source milk within a 60-mile radius of their creameries. My stop was not complete until I heard the sweet, yodeling voice of Tony Zgraggen. Tony and his wife, Esther, emigrated from Switzerland in the 1980s. They once had a dairy farm, but today, Tony sells more than 100 varieties of cheese at the Alp and Dell Cheese Store connected to Emmi Roth. I had the honor of not only tasting one of their special, award-winning cheeses but also meeting the cheesemaker herself! Madeline Kuhn took charge of crafting a specialty cheese called Monroe. Kuhn said it was a chance to help people discover Roth Cheese while making a flavor just as bold and unique as the Wisconsin city. The double-cream cheese is made in small batches where each wheel is smeared and turned by hand every day. The only one of its kind, Kuhn said Monroe pairs well with our official state fruit, the cranberry! I’ve included a recipe for making a Champion Cheese Sandwich with Monroe and tangy cranberry butter below! Monroe is one of more than 600 varieties, types and styles of cheeses crafted in Wisconsin, including many specialty cheeses that win awards around the world. With so many options out there, it is hard to imagine a time when Wisconsin grocery stores did not have dairy cases packed with cheese. While we may never truly know the history of our state’s signature product, legend claims cheese was first discovered by accident thousands of years ago when people stored milk in the stomachs of animals. An enzyme found in the stomach of ruminant animals called rennet separated the milk into curds and whey. Whether this tale can be believed, the National Historic Cheesemaking Center in Monroe does shed some light on how cheese became part of our state’s economy, culture and future. The center said cheese production in America took root in the early 17th century when English Puritan dairy farmers brought their knowledge of dairy farming and cheesemaking to the New England colonies. Making cheese was a delicious way to preserve milk, but when those settlers stepped on Wisconsin soil, their priority was wheat, not dairy. In fact, Wisconsin was one of the top wheat producers in the country until chinch bugs destroyed the crop year after year. The pests, poor prices, and overworked land were all factors that ended the reign of wheat and crowned dairy as king with the expansion of cheesemaking in the 19th century. Although my heart is not ready to say farewell as Alice, I am grateful for the opportunities that have filled my head with new cheese knowledge and understanding of Wisconsin agriculture. Those who are interested in learning more for themselves can take a trip to Green County for the 72nd Alice in Dairyland Finals May 9-11. Information about tickets and events can be found at aliceindairyland.com. ----------------------------------------------- Champion Cheese Sandwich Ingredients: • Roth Monroe (the amount of cheese is up to you!) • Sourdough bread • Dried Wisconsin cranberries • 3/4 cup fresh or frozen Wisconsin cranberries • 1/4 cup Wisconsin honey • 1/2 cup butter • Zest from orange Directions • In a small saucepan, cook cranberries, honey and orange zest for 8-10 minutes, or until cranberries are tender. Remove from heat and cool to room temperature. • Combine cranberry sauce with butter (can mix by hand or whip with a hand mixer). • Slice as much Monroe cheese as desired for your individual sandwich. • Spread cranberry butter on both sides of the sourdough bread. • Add cheese and dried cranberries to your preference. • Cook covered in a frying pan until bread browns and cheese center is melted. • ENJOY!

Greetings! I am Tess Zettle, and it is a dream come true to represent five generations of agriculture as a Top Candidate for the 72nd Alice in Dairyland. Being outside enjoying the fresh air, watching and playing with baby calves, or going for a tractor ride with my grandpa is where you could find me as a kid, and because of that, I consider myself lucky. I loved following my dad around the farm taking in all that I could learn. I was the little girl that had my crazy curls pulled back into a pony tail, loved slipping on my barn boots and always had a smile on my face as I serenaded to the cows. Being on the farm is where I learned how to work hard and to appreciate it. Early on, I was responsible for feeding calves, playing with kittens and scraping off the barn walk once milking was done. As my responsibilities evolved and I continued to grow on the farm, so did my passion for this industry. With that passion, a new responsibility and desire emerged – a desire to share my story. I headed to the University of Wisconsin – Platteville to learn how to tell my story better. I knew I wanted to learn more about animal science, but also to expand my knowledge in public relations so that I knew the best way to tell my story and my experiences. I love learning about the diversity in Wisconsin’s $88 billion agriculture community. I have had the opportunity to collect maple sap and transform it into maple syrup. I have seen firsthand how cranberries are harvested from the bogs where they­­ grow. I have also witnessed the latest technology in cheesemaking that helps with processing efficiencies. All of these hands-on experiences make me feel incredibly lucky to have Wisconsin’s agriculture surrounding me every day; to hear, see, smell, touch and most importantly, taste. As the old saying goes, some things never change. I am still the curly-haired girl who slips on her barn boots and smiles as she sings to her cows. I still continue to help my family on the farm daily. Still to this day, working on my family’s dairy farm, learning and growing in Wisconsin agriculture are what make my heart happiest. To know our Wisconsin backgrounds are linked to farms and rural communities that contribute to the states strong heritage, current economic impact and bright future make me so appreciative to come from an agricultural family.

My roots run deep in agriculture, just like the state of Wisconsin. I am the seventh generation, on both sides of my family, to have a career in the agriculture industry. In fact, my family and I are a part of the one in nine people working in Wisconsin who hold a job related to agriculture. Agriculture surrounded me growing up. My parents both worked in the industry and I had the opportunity to spend time on my uncle’s dairy farm. I was very involved in my local 4-H club and served as the 2013-2014 Green County Dairy Queen. However, I didn’t expect my roots in agriculture to grow into a career. My passion for Wisconsin agriculture began as a small spark as a young 4-H member. Now my roots in agriculture truly fuel me every day. I arrived at the University of Wisconsin-Madison ready to learn about all areas of agriculture: I studied Life Sciences Communication and immersed myself in many agricultural organizations. I learned how to tell the story of Wisconsin agriculture by co-hosting an agricultural radio show and advocating for agriculture with the Collegiate Farm Bureau. Today, I serve farmers with my passion for agriculture as an Account Associate at an advertising agency where I work with and for farmers, from writing their stories to developing social media content. My favorite part of the day is the conversations I have with farmers who are so heartfelt about what they do. Though I began as a shy 4-Her at the county fair, I now tell the story of agriculture everywhere I go. On an agriculture talk show, writing stories at work and even talking to the Uber driver as they take me to my destination — it just bubbles out of me. I see agriculture connecting every aspect of our society — especially in Wisconsin — and each individual plays a unique and valuable role in this industry. Wisconsin’s farms and rural communities contribute to the state’s strong heritage, current economic impact and bright future. I am honored to be a Top Candidate for the 72nd Alice in Dairyland — a personal and professional goal of mine for the past five years. It excites me to share my agriculture roots with the state of Wisconsin.

Greetings from rural Crawford County! I am Sarah Achenbach, and my love of agriculture is rooted in my upbringing on a small, diversified farm in southwest corner of our state. Growing up on a farm, I learned about the hard work and dedication it takes to bring our Wisconsin products to the dinner table. My love for agriculture stems from my privilege to exhibit every animal as well as produce, food preservation, photography and arts at the fair. There is not a summer growing up that does not have memories of the Crawford County fair in it! I joined many organizations to further learn about agriculture. In FFA, I had the opportunity to be part of the livestock judging team, hold leadership roles, and attend the National FFA Convention. I got to witness the talents of many young individuals who taught me an array of new knowledge about Wisconsin agriculture. I started 4-H at the age of kindergarten, showing my first dairy calf and pig. In 4-H, I became involved in every aspect this organization had too offer. I showed beef, sheep, swine, goats, rabbits, poultry and even dogs at the county fair every year. One fond memory I have from my early years showing at the fair is when I won Intermediate Steer Showmanship my first year showing a steer. I also mentored others in 4-H and gave people pointers on ways to prepare their animals for show as well as what it takes to produce good quality meat. I continued help my county 4-H as I went into college. My love of county fairs exposed me to the Fairest of the Fair program. Several years I served as the attendant for the program. Then in 2014, I became the Crawford County Fairest. I presented at schools, went to local events, and took part in parades to educate people about agriculture and the local fair in the community. One moment that I remember fondly is when I took a bunch of children on an animal scavenger hunt where I could see their curiosity run wild with several questions about the animals at the fair. I enjoy helping individuals with disabilities. In 2018, I graduated with a degree in Therapeutic Recreation with an emphasis in Communications from UW-La Crosse. Throughout my college career, I worked as a respite care provider for individuals with disabilities. Many of my clients never were exposed to agriculture. It was amazing seeing their eyes light up at the experience of going to a farm. One young lady never saw a cow being milked so I took her to my uncle’s farm. Now cows are her favorite animal! Seeing my client’s reactions shows how important connecting agriculture to the community is. Wisconsin farmers and rural communities contribute to the state’s strong heritage, current economic impact, and bright future ahead. I’m honored and humbled to be one of the top candidates for the 72nd Alice in Dairyland. I hope to use this position to connect everyone to the diverse and exciting field of agriculture. Thanks, Sarah Achenbach

Seasons may come and go, but my deep love for agriculture remains. This love stems from early memories spent on my family’s dairy farm, and has only grown as I have pursued continual adventures in agriculture. Follow along as I recount ‘a day in the life of Abigail’ throughout various seasons in my life. Summer, Age 9 Summer is my favorite season. Summer encompasses my birthday, my favorite holiday- the 4th of July, and fair season. I have been attending the Rock County 4-H Fair since I was three weeks old, but the summer I was nine was a special one. This was the first year I could show my own calf at the county fair. My days that summer were filled with learning how to wash, feed, and take care of my calf, Seven. Fall, Age 13 For any farm kid, fall equals harvest season. This time of year, age 13 Abigail could be found riding in the tractor with her dad or helping feed calves while he continued in the field. If it were a Monday night, I would be heading to a meeting for the Consolidated 4-H club or the Milton FFA chapter. Both of these organizations equipped me with life skills, a plethora of agriculture knowledge, and forever friendships. Winter, Age 18 When I was 18, fall and winter brought a lot of change to my life. I moved from home to a 10’x16’ dorm room at the University of Wisconsin-Madison. A typical day that winter included an Animal Science 101 lecture, time spent in our on-campus dairy plant making cheese with our master Cheesemaker, and a club meeting for one of several agriculture clubs I enjoyed being active in. My days were packed full of agriculture learning… and cheese curd eating! Spring, Age 22 It is exciting to think spring has finally arrived! Age 22 brings us up to speed to today. This spring, my weeks are filled with work at DeLaval, in their North American marketing and communications department. Each day provides an opportunity to learn about and promote the innovative solutions DeLaval has to offer dairy producers. On my weekends, you will most likely find me back home, checking in on my favorite four-legged ‘girls’ or helping Dad in the parlor. No matter the season, agriculture is always a strong thread in my life, and I have no doubt all of the seasons in my future will be just the same.

People love sharing their stories. With the transparency of the world we live in, we hear, read and watch a lot of stories. My story began in Lake Mills, Wisconsin on my family farm, Krull Farms, which will be a young 100 years old in a few short years. It’s a family legacy, started four generations ago and was carried on by my Dad and Mom, and now I hope to be the fourth generation. Did you know that 96 percent of farms in Wisconsin are family owned? Humbled to be able to grow up on my family’s dairy and crop farm, I learned first-hand what farm life entails. It is a lot of early mornings, late nights and hard work. In addition, I was also able to learn how to care for animals, most of the time caring for them better than myself. Some experiences I endured on the farm weren't easy, but I learned and became more resilient to life. My 4-H projects taught me about the cycle of life, as I experienced working with chickens, pigs, sheep, beef and dairy cattle. Did you know that my family farm produces milk, beef, corn for grain and silage, wheat (winter), soybeans and hay? My family farm, combined with the roughly 68,500 farms in Wisconsin, annually generate over $88 billion to the state’s economy. Did you know Wisconsin is ranked in the top 20 states in all the products we produce at Krull Farms? According to Wisconsin 2018 Agricultural Statistics: Milk production (#2) Cattle and calves (#9) Corn for silage (#1) Corn for grain (#10) Soybeans (#14) Wheat, winter (#20) I am thrilled to have my family business, as well as others among our rural communities, working together and be the contributing parts of those ranks, and providing an economic impact daily to our Wisconsin economy and its future. Farming continues to teach me valuable life lessons. Being able to adapt is key. Technology and economics have made the American farmer be tech-savvy, and business focused. Wisconsin agriculture provides opportunities, as it provides one in nine jobs to our communities. The economic impact agriculture has to Wisconsin’s economy helps us know it is here to stay! My name is Cassandra Krull. I hope to be a fourth generation farmer in Wisconsin and humbled to be a candidate for Wisconsin's 72nd Alice in Dairyland position.

Throughout my year as Alice, I have promoted the diversity of Wisconsin agriculture as the industry’s greatest strength. America’s Dairyland is filled with cattle, mink, corn, cranberries and more. Now for the first time since the 1950s, we’ve added industrial hemp to the list. I was still working as a news reporter in Eau Claire when the story of bringing back hemp hit the wires. We used black and white footage of the crop because that was the only visual we had for our television viewers. After making a visit to Monroe in 2019, I now have a clearer vision of industrial hemp. The Wisconsin Industrial Hemp Research Pilot Program started in 2018. Those who applied to grow hemp had to pass a background check and pay the required fees. Once in business, the crop could be used for fiber, grain, seed and CBD end uses. Mark Hubbard of GroHub Farm in Monroe met with me to explain his business. He recently moved to Wisconsin from the state of Washington, but Hubbard had ties to Wisconsin through his father’s dairy farm. Hubbard said he saw the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) and legislators listening to make good decisions for farmers which was a big part of why he launched GroHub in Wisconsin. The business has a license to grow and process hemp. Hubbard works with area farmers to process their hemp into cannabidiol (CBD) products such as lotions or tinctures. Hubbard saw hemp as an opportunity to revitalize Wisconsin agriculture, and he isn’t alone. Nearly 1,700 applicants are seeking licenses to grow hemp in Wisconsin this year with more than 700 applications to process the crop, according to DATCP. We only had 245 growers and 99 processors licensed in the state when the program launched in 2018. Of the growers, 135 planted a crop. When asked how they harvest, Hubbard said there is equipment available such as tobacco harvesters and hops bailing equipment. In fact, they hang hemp to dry like hops and tobacco plants. The industry is still finding its path in genetics and stability. Being a farm girl, I understand there are always risks involved in agriculture, but I had no idea what challenges stem from growing hemp. To maximize the value of hemp grown for CBD, the crop cannot pollinate. Growers want to harvest the buds and flowers found on female plants, but if they are pollinated, those flowers will turn into seeds. The solution is to use only female plants, but how can you tell a male seed from a female seed? Hubbard said they can have nearly 1,200 plants per acre, but it only takes a couple of males to pollinate and damage a crop. Their solution amazed me: clones. By cloning successful, female hemp plants, growers can guarantee consistency and gender. Clones can also help ensure tetrahydrocannabinol (THC) levels are at the required 0.3 percent or lower. Imagine the agricultural opportunities that can grow from this new crop for farmers, processors, researchers and more. Wisconsin may be reviving an old crop, but our state will continue to diversify its industry through persistence and innovation to keep agriculture moving forward.

This spring, I enjoyed tapping into Wisconsin’s sweet maple syrup industry. Being very familiar with the delicious treat, I wanted to learn the secrets of syrup production. That’s why I turned to the experts in Albany. I first met Mr. Rupp and his Albany FFA students at the Christmas tree cutting in November. After introducing themselves, they sweetly handed me a bottle of maple syrup they made as a chapter. Needless to say, the syrup did not last as long as my lush Christmas tree as pancakes topped with real maple syrup quickly became my favorite breakfast. After that introduction, Mr. Rupp promised to give me a tour of their operation. I was thrilled when spring finally arrived and sap started flowing. Weather plays an important role for our syrup producers, which makes each season unpredictable in Wisconsin. The sap flows best when we have below freezing temperatures at night and above freezing temperatures during the day. Once our temperatures get above 60 degrees, the tree starts saving that sap because they are budding. Our syrup producers had a later start this year compared to 2018 with most trees being tapped in March. Last year, maple syrup season started on February 18 in Wisconsin, and it didn’t end until May 2. In fact, 2018’s season lasted almost a week longer than 2017. We also saw an increase in syrup production and taps. Our syrup producers tapped 750,000 trees last year to produce 225,000 gallons of syrup. Many may not realize Wisconsin ranks fourth in the nation for syrup production. The diversity of our state’s agriculture industry is truly our greatest strength. Some tap trees as a hobby hanging bags from trees. Larger maple producers often use vacuum tubing systems to collect sap. They are all unique to see! So how do we turn that watery sap into thick, sweet maple syrup? My dad told me stories of how he and his siblings would boil sap in an open pan in the woods. I’ve read about producers who use reverse-osmosis equipment to help remove water from sap. Over in Albany, trees are tapped all across town with help from volunteers. Community members donate their time to cook sap on school grounds so students of all ages can see. The building is hard to miss with steam flowing from the roof and chimney. The main concept of making syrup is simple. They remove water from sap to leave behind natural sugars. The amount of sap needed to make syrup also depends on the season. On average, it takes 40 gallons of sap to make just one gallon of syrup. This year, our syrup producers say the sap has higher levels of natural sugars, so they are using less sap. Our producers pull out all of the stops to provide safe, wholesome syrup for families. Mr. Rupp demonstrated how they use a Murphy Cup and hydrometer to test the density of syrup. If the syrup is too thick, they can add more sap. If it is too thin, they can continue cooking until the numbers on the hydrometer match the dial on the Murphy Cup. Once the syrup is cooked to perfection, they add a filtering agent to help capture any unwanted elements and create a pure product. The syrup is pushed through a filter press before being bottled and shared with family and friends. There are three classes of Grade-A pure maple syrup. They include Light Amber, Medium Amber and Dark Amber. Like all aspects of syrup, the color is natural. Typically the darker the syrup, the stronger its flavor. Although we only tap into syrup production in the spring, real maple syrup is a versatile, natural sweetener that can be used year-round for breakfast toppings, coffee sweetener, or maybe even as a salad dressing. Seeing the work put into this entire process gave me a whole new appreciation for every drop of sweet syrup poured over my morning pancakes. The Wisconsin Maple Syrup Producers Association has information, including tips for recipes, on their website at wismaple.org.