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It is hard to believe we are more than two weeks into 2019. Every year, I make a resolution to learn something new. Being Alice in Dairyland certainly helps as I constantly have the opportunity to network with agribusinesses leaders in a variety of industries. Coming from a family dairy farm, I was quick to remember my June Dairy Month trivia. July brought fun facts about locally-grown produce. By the Wisconsin State Fair in August, I needed no notes to quiz youth on everything from savory vegetables to sweet syrup production. Nearly halfway through those 11 days, I was stumped when asked about Wisconsin mint. When I thought of a steaming cup of mint tea or a tube of toothpaste, I took for granted the agricultural process behind the product and its importance in Wisconsin agriculture. Mint starts as a row crop. Because the crop doesn’t produce seeds, it is grown using roots. Mint thrives in rich, wet organic material, but it needs to be rotated every five to six years to avoid a disease called verticillium wilt. The United States is responsible for more than 70 percent of the world’s supply of mint, according to the Wisconsin mint industry. Our state represents an important part of that percentage. Wisconsin ranks fifth in the nation for peppermint oil production with 197,000 pounds harvested from 2,700 acres in 2017, according to the USDA National Agricultural Statistics Service. The total value of that crop added $3,345,000 to our state’s agriculture economy. What I love about our state’s mint industry is that it impacts products we use every day. Most mint oil from the Midwest goes to companies who, as you probably guessed, use it to help make toothpaste or chewing gum. Just one drum of mint oil can be used to flavor five million sticks of chewing gum. This past holiday season, my family’s grasshopper pie and sweets made with crushed peppermint candies were a sweet reminder of Wisconsin’s unique agriculture industry. Before ringing in the New Year, I promised myself to make the most of my remaining months as Alice so I can become a more effective communicator for all sectors of Wisconsin agriculture. While I still have plenty to learn, I am excited to dive deeper into Green County’s culture to learn more about the host of the 72nd Alice in Dairyland Finals. Applications to become the 72nd Alice in Dairyland are open and can be found online. The position is perfect for anyone who made it a resolution to learn something new like I did, travel the treasures of Wisconsin’s landscape, enhance communication skills, and take a fresh look at Wisconsin agriculture. Whether it is mint, mink, dairy, or ginseng, the diversity of Wisconsin’s agriculture industry is its greatest strength, and I am excited to see the growth of our farmers and processors in 2019.

Jan. 2 was a bittersweet day as applications for the 72nd Alice in Dairyland were released. Some women have been mapping a path for this moment with the destination of becoming Alice clear. Others may get spur-of-the-moment inspiration to take the wheel and apply. Perhaps there is a candidate out there who will sit at a fork in the road undecided until applications are due Feb. 4. Regardless of where your starting point is, I want to share the story of my bumpy road to becoming Alice. As many people probably know, I applied twice to become Alice in Dairyland. Holding this position has been an amazing journey, but becoming Alice wasn’t always on my map of life. When I was a young girl, I was incredibly shy. My home county has a Dairy Princess and Little Miss Squirt Program. The Crawford County Little Miss Squirt is typically an outgoing third or fourth grader who has the honor of assisting the dairy royalty. I only applied because I wanted to wear a shiny tiara and wave in parades. Unfortunately, that meant I had to give a public speech. No matter how hard I tried, I was never brave enough to look at my audience. On the second attempt, I was happy to accept the runner-up position (out of two candidates) because I still got my tiara. Later in life, showing dairy cattle helped drive my love for communications. I took my foot off the brake and learned to answer questions at the Wisconsin State Fair. Fairgoers wanted to know more about my beloved Jerseys and how farmers like my parents provide a safe, wholesome and secure food supply for families. I was gaining speed while unknowingly crafting a future career. Eventually, I entered the race to become the Crawford County Dairy Princess. Once again, I came in second, but this time, I wasn’t content. The tiara no longer mattered. The chance to widen my horizons personally and professionally pushed me to turn around, seek feedback, and successfully reapply. My life accelerated forward after recording an advertisement for June Dairy Month. Local radio legend Norb Aschom turned to me and said, “You have a voice for broadcast.” I did a few practice laps studying strategic communications and broadcast journalism before entering the fast-paced world of radio and television. Even though I was doing what I loved, I missed the sights, smells and sounds of my family’s dairy farm. It was time to take a turn. In 2017, I took a chance on Alice. I wanted to learn about the industries outside of my dairy farming background so I could become a more effective storyteller for our farmers and processors. The five-month application process for Alice was like nothing I had ever done. It was time-consuming and challenging, but I enjoyed each assignment because it was a chance for me to think differently. Even after speeding through a full day at work, I was excited to come home, crack open my laptop, and pour fresh ideas onto the screen. I did not leave Brown County as Alice that year, but I think I speak for all of my fellow top candidates when I say we didn’t walk away empty handed. Thanks to the steering committee, we had the chance to witness tours not typically available to the public. We networked with innovators who managed businesses of all types and sizes. As an added bonus, we made a personal connection with members of the selection panel who were with us every step of the way. Corey Geiger of Hoard’s Dairyman was part of the team choosing the 70th Alice in Dairyland. Anyone who knows Corey understands his passion for sharing the story of agriculture on a local, national and international scale. After finals, I left my career in journalism to manage calf and heifer care on my family’s dairy farm. Corey helped merge my farm life and journalism background with the opportunity to freelance write for Hoard’s. I had never previously written for a print publication, and I learned new skills while on the road gathering stories. With encouragement from family and friends, feedback from the 2017 selection panel, and a fresh vision of my destination, I reapplied. Although I was miles away from my family’s farm, the Adam’s County steering committee made me feel at home. Once again, I was amazed by how much I still had to learn about Wisconsin agriculture, and I was grateful for the chance to explore new territory. It feels like my wheels haven’t stopped turning since they announced my name as Alice on May 19. There were times when I doubted whether I would reach this place in my life. Now that I am here, it is fun to look back and see how the bumpy road set me on the right path to where I need to be. I cannot say enough for how much each mile has meant to me. While I am not ready to give up the keys, I am thrilled to see who wants to step up next to drive the story of Wisconsin agriculture. Whether you are already on the road to Alice or still unsure of where the journey could take you, my advice is to put your foot down and give it your all. The road may be rough along the way, but those paths can lead to beautiful destinations. Applications are due Feb. 4. I hope you will meet me in Green County for the 72nd Alice in Dairyland Finals May 9-11.

Looking back on the past six months, I still cannot believe my year as Alice in Dairyland is about halfway complete. When I started in June, my summer days were spent traveling to dairy month celebrations followed by countless festivals through September. As the months flew past, warm weather quickly dropped into crisp days followed by freezing temperatures and snow. On the surface, agriculture seems to have slowed as farmers leave their fields and start planning for spring planting. However, another key industry for Wisconsin agriculture is more prominent than ever in winter weather. Many people I meet are surprised to learn Wisconsin is the top producer of mink pelts in the nation. Our state’s pelt production totaled 1,091,180 pelts in 2017, according to the United States Department of Agriculture Natural Agricultural Statistics Service. That is almost one-third of the nation’s total. Utah was the second largest producing state with 734,260 pelts. The durable products designed from Wisconsin fur are ideal for blocking the freezing chills of Wisconsin’s winter winds. Most may picture a classic black garment when they think of mink, which is not surprising since black pelts represented 63 percent of Wisconsin’s total last year. White came in second at 14 percent, followed by blue iris at 8 percent, and mahogany at 4 percent. The other color classes, such as pastel, sapphire and violet, represent the final 11 percent. It is a vibrant part of Wisconsin’s diverse agriculture industry. The total value of pelts produced in Wisconsin was $39.6 million in 2017. One of the greatest honors of being Alice in Dairyland is to represent our state’s mink breeders by wearing a garment donated by a rotating group of members in the Kettle Moraine Mink Breeders Association. This year, Zimbal Mink made me feel like part of their family as they surprised me with one of the most unique mink coats the Alice in Dairyland program has seen. The beautiful mahogany is paired with white mink dyed green on the plush hood and sleeve cuffs. No matter where 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. Unlike a coat made with plastics and other synthetic fibers, my mink will be a garment that will last a lifetime and can be passed down from generation to generation. The green not only reflects a unique design but also reminds me of the environmental benefits of Wisconsin’s fur industry. Mink require a high-protein diet that is supplemented with calcium. Wisconsin’s many processing industries partner with our breeders to turn waste meat, fish, liver, eggs, cheese and other products into the perfect food staple that is mixed fresh and fed to the animals daily. As our state’s natural recyclers, mink keep these items from entering landfills. It is no wonder Wisconsin is known for producing the best quality of fur in the world as mink are fed Wisconsin cheese and meat! While I am certain my remaining months as Alice will fly past as quickly as the first six have, I am excited and honored to have a real, Wisconsin fur garment to wear each winter to fill me with warm memories and a steaming sense of pride for our Wisconsin mink breeders.

Who is Alice in Dairyland? As many can probably guess, the title was based on the popular tale of Alice in Wonderland. Similar to the children’s story, I too embark on several adventures. Mine are in the magical world that is Wisconsin agriculture. We may not have the Mad Hatter or talking cats, but we do have passionate farmers and processors who are unlike any others. They work hard to provide a safe, wholesome and secure food supply for families. I’ve learned more about Wisconsin agriculture in these past six months than I have in my entire life, so this holiday season, I want to bring part of my Wisconsin Wonderland home to share with family and friends. Nueske’s Applewood Smoked Meats Every year, my immediate family celebrates the holidays with a spiral-sliced ham. That ham keeps the holiday spirit in our hearts and in our bellies for several days after Christmas. It is a family tradition. This year, I want to incorporate another family’s story into my own. Nueske’s Applewood Smoked Meats has no ordinary ham. Their spiral-sliced hams are Applewood smoked and glazed with honey. The Nueske family ancestors came to Wisconsin in 1882 with European skills of Applewood smoking and recipes for spicing and curing meat. In 1933, R.C. Nueske could not find meats as good as his family made, so he marketed his own products across northern Wisconsin. Making it through the Great Depression, times have certainly changed, but Nueske's quality never has! Known across the country for quality, Nueske’s also has my perfect last-minute gifts with summer sausages, smoked liver sausage, and Cherrywood smoked bacon. Delta Dream, LLC Of course, holiday celebrations do not cease with immediate family. Friends gather as well to share holiday greetings. While attending the University of Wisconsin-Madison, I developed friendships with people from all across the country, even those who ventured from the south to brave a brisk winter walk up Bascom Hill on campus. This year, I am going to make them feel at home with Delta Dream, LLC specialty meats and cheeses. Delta Dream in Arena creates a niche for Wisconsin meats and cheeses by adding a southern-style twist. The owner, Steve Moore, focuses on delivering a flavor profile that is hard to find in the upper Midwest using quality, Wisconsin ingredients. Moore’s Gouda cheese features a WisCajun trademark that pairs perfectly with Delta Dream’s Andouille Sausage and Tasso Ham. Palo Foods Traveling over the river and through the Wisconsin woods can mean a lot of time on the road. I love a good road snack, and Palo Popcorn has a flavor for everyone in the car like ranch and white cheddar, jalapeno cheddar, bacon cheddar, and more. Did you notice the common ingredient? Cheddar! The family-owned business uses real cheddar cheese for the hand-crafted popcorn recipes. Because the flavor is so rich, the snack can quickly become a party popcorn mix when you arrive. If you find your bag empty earlier than expected (like I have many times!), you can always buy more on the drive home. The gourmet popcorn products are sold across the country and online. Inthewoods Sugar Bush It is time to talk about something sweet. Whether you are making Christmas morning pancakes, a maple glaze for your ham, or handmade candies, nothing takes place of real Wisconsin maple syrup. Members of the Wagner family have been prominent characters in our Wisconsin wonderland with their business, Inthewoods Sugar Bush, LLC. Jesse Wagner and his father, John, manage 17 acres of their family’s land in Manitowoc County. They tap nearly 1,300 trees and collected almost 50,000 gallons of finished syrup. As a third-generation maple producer, Jesse’s methods have evolved. The Wagners said the days of boiling down sap in an open pan in the woods are long gone. When a night’s freeze is warmed by the springtime sunshine, sap is collected using a tubing system. Then, they process it through reverse osmosis equipment and boil it in a high-efficiency wood-fired evaporator. With such technology available, it is no wonder Wisconsin ranks 4th in the nation for maple syrup producing 225,000 gallons in 2018. It truly is magical to see sap from nature turned into sweet syrup without adding any ingredients. CTL Foods Please pass the dessert! CTL Foods, Inc, a company from Colfax, provides the perfect ingredient. Their Soda Fountain Malted Milk Powder is made with real dairy. In fact, it took first place at the 2016 World Dairy Expo Championship Dairy Product Contest in the Innovative Products category. Add two heaping tablespoons to your favorite ice cream shake to make a malt, or bake with the rich flavor to make pumpkin malt bars, peanut butter malt bars, and more! I’ve personally tested and tasted a dairy delicious malted milk dip. I’ll share the recipe below! The characters who make my story as Alice in Dairyland complete are too numerous to count. Fortunately, they are very real and have a strong impact on our state’s economy, culture, and future. You don’t have to fall down a rabbit hole to find them. Many can simply be discovered at somethingspecialwi.com. Something Special from Wisconsin is a program that guarantees at least half of the ingredients, production or processing come from Wisconsin. It incorporates businesses of all types, sizes and production methods. This December, let your adventure begin and celebrate the holidays in a Wisconsin Wonderland. ---------------------------------------------------------------------------------------------------------- Malted Milk Dip Recipe Ingredients: -8 oz. block Wisconsin cream cheese -4+ tablespoons Soda Fountain Malted Milk Powder -1/2 cup hot fudge -8 oz. Crave Brothers Farmstead Mascarpone Cheese -1 cup malted milk balls Instructions: -Beat cream cheese until smooth. Add mascarpone and blend well. -Mix in hot fudge followed by malted milk powder (extra powder can be added to taste) -Place malted milk balls in a plastic bag. Smash the balls into coarse pieces. -Add malted milk balls into mix leaving some for added garnish on top of the dip. -Serve with fruit, pretzels, or graham crackers and enjoy!

The countdown to our holiday traditions is on! As with every holiday season, storefronts, television commercials and online advertisements fill us with new ideas for gifts to give. The choices can be overwhelming! What if we could find ingredients and gifts that keep on giving? Something Special from Wisconsin makes it possible. Something Special from Wisconsin businesses guarantee at least half of their ingredients, production or processing can be attributed to Wisconsin. Purchasing these local products supports those local farmers, processors, communities and economies and creates a ripple effect throughout our state. With hundreds of businesses from which to choose, there are options for everyone on your shopping list. Barham Gardens Kim and Roberta Barham are the proprietors of Barham Gardens in Wisconsin's Driftless Region, Blanchardville. They were so excited about the quality of their certified organic aronia berries that they partnered with Yahara Bay Distillers in Fitchburg to create a unique Aronia Cherry Liqueur. The Liqueur which contains Wisconsin aronia juice, Door County cherries and Mount Horeb honey. With nearly 100 percent Wisconsin ingredients in a beautiful bottle, Barham Gardens offers a standout stocking stuffer. Beans n Cream Bakehouse Artfully packaged for simple gift giving, Beans n Cream Bakehouse has the perfect pastries and cookie boxes to make the holiday season special. The scratch-made pastries, cookies and breads use a lot (and they mean a lot!) of Wisconsin butter, eggs, dairy, honey, fruits and nuts. From their Maple Cheddar Bacon Scone to the holiday cookie boxes, everything is made better with Wisconsin ingredients. Beans n Cream specializes in crunchy sourdough bread and coffeehouse favorites like muffins, cookies, and scones. Cream City Caramels Have you ever tasted something too good to not share? Cream City Caramels & Confections has treats your family and friends will ask for every holiday season! For more than 30 years, they've handcrafted the caramels for loved ones in their home kitchen. Now, Cream City Caramels & Confections is sharing the craft with everyone! The secret? Locally sourced butter and heavy cream! These wholesome ingredients are key to creating these soft and creamy caramels in small batches. The caramels have a melt-in-your-mouth buttery goodness and smooth creamy texture. HANmade Milwaukee Are you looking for the last piece to make your holidays picture perfect? HANmade Milwaukee can help with creative gift ideas! The designs are created in Milwaukee by two talented cousins in New Berlin. Their products include everything from jigsaw puzzles and towels to party trays and pillows. The ability to capture our state's signature style truly makes these products Something Special from Wisconsin. The recently released "Up North" design features a slice of summer in the North Woods of Wisconsin in their signature style. Do any of those images remind you of time well spent in our state? Heil Ginseng A unique, Wisconsin gift includes one of our top commodities: ginseng. Heil Ginseng Enterprises gives the best American Ginseng Experience. The sell only what they grow and offer products like ginseng teas, ginseng capsules and an American Ginseng gift box. Heil Ginseng said it is the first grower in Wisconsin to have the rights to use the Ginseng Board of Wisconsin trademark that guarantees the American Ginseng (Panax quinquefolius) is grown in Wisconsin. This is a cultural gift that showcases the diversity of Wisconsin agriculture. Maple Hill Farm The Michielson family's story began in 2006 when their dream farm became available. Their oldest son needed an FFA project and decided on a lamb! Nearly 100 dairy sheep later, Maple Hill Farm has a full milking parlor and uses the sheep milk to make uniquely Wisconsin products such as handmade sheep milk soap and lotion. They raise their animals with the utmost care because quality products are created with help from livestock that have quality lives. Carefully crafted with the finest ingredients, these gifts have no artificial fragrances or dyes. Created with sensitive skin in mind, the family uses essential oils and botanicals for scent. This gift has an added bonus! The Michielson family always welcomes groups, families, and curious customers to visit their farm to get a firsthand glimpse at agriculture in action! Original Cream Puffs Is there a better tradition than enjoying an Original Cream Puff, the signature item at the Wisconsin State Fair? While we can’t fast-forward time to August 1-11, you can pre-order the pastry for yourself and for loved ones with a promise of attending the 2019 Wisconsin State Fair. Made with plenty of butter and cream, the Cream Puff has been enjoyed by fairgoers for 95 years. The Wisconsin Bakers Association, the oldest food association in Wisconsin, operates the famous Cream Puff Pavilion as well as provides support and education for bakers across the state. Wisconsin Christmas Tree Producers Association Have you ever selected and cut a farm-grown Christmas tree? I had the honor of kicking off the holiday season by cutting down a Christmas Tree at Winterberry Christmas Tree Farm in Brooklyn. With support from Green County school groups, I had a beautiful, real tree to place in my home to celebrate the holidays. It was one of my favorite memories as Alice in Dairyland, and it can be the perfect gift for your family. The chance to visit a tree farm, perhaps make a wreath for a loved one, visit Santa and enjoy hot cocoa is a very special gift of experience. Plus, farm-grown Christmas trees can be recycled and will decompose, returning to the earth. Real Christmas Trees are green for beauty, green for the local economy, and green for our environment! With nearly 870 Wisconsin Christmas tree farms to choose from, your perfect tree is waiting to find its home. Wisconsin is a wonderland filled with gifts to make any season something special. The bright red Something Special from Wisconsin logo will put a vibrant smile on anyone’s face. You can find these gift ideas as well as countless others by simply visiting somethingspecialwi.com.

If your family is like mine, then there are plenty of Thanksgiving leftovers still in the fridge. While the original meal is always such a treat, after a few days of reliving the holiday celebration, I crave something different. Something Special from Wisconsin has just what I need to add new flavor and flair. Out of the Kitchen Mitch Maier, the owner of Out of the Kitchen, infused a flavorful twist with his Black Garlic Sauce and Marinade, Black Garlic BBQ Sauce, and Black Garlic Ketchup. You might be curious about what black garlic is. According to Maier, it is garlic that has been aged under controlled conditions of heat and humidity. It is browned rather than caramelized with hints of balsamic and a sticky texture like dates. The white garlic smell and taste are gone. Maier said the flavor is becoming popular in high-end cuisine. The sauces use locally sourced garlic and raw Wisconsin honey as a sweetener. Sasha's Salad & Sandwich Dressings Another favorite is Sasha’s Salad & Sandwich Dressings. The Mukwonago company offers a wide variety of options like Sweet and Savory (sweet onion), Sweet and Sultry (spicy with a little heat), Sweet Aloha (pineapple fresh lemon dressing) and more! Perfect for anyone with allergies, the all-natural, handmade sauces are gluten, soy and dairy free. They can be used for marinating and dipping as well as salads, pasta sides, coleslaw, or homemade turkey sub sandwiches! Spark Spices, LLC Finally, Spark Spices, LLC is made by family for families. Every process from blending to final packing is done by family members. Owner Mike Wendt said his family crafts their blends with the goal of providing customers with new options that aren’t typically found in stores. Each product is formulated with a specific quality in mind. Smokey overtones, lemon flavors and other tastes can give leftovers a lovely fresh start! Wendt said imagination and taste buds should be the guide for adding flavor for any meal. Turn that turkey into another talking point with Something Special from Wisconsin, or start making plans now to spice up your family’s Christmas! You can find more information about Out of the Kitchen, Sasha’s Salad and Sandwich Dressings, and Spark Spices as well as hundreds of other Wisconsin businesses by visiting somethingspecialwi.com.

As we gather around bountiful tables of food this Thanksgiving, I am reminded of my gratitude for those who provide a safe, wholesome and secure food supply for my family. It is certainly no simple task, and the work starts from the ground up caring for the land, animals and food product. Crave Brothers Farmstead Wisconsin would not be Americas Dairyland if not for dairy farming families like Crave Brothers Farmstead. Charles, Thomas, Mark and George Crave were raised on a dairy farm near Beloit. In 1978, they started a farm together in Mount Horeb and eventually purchased a Waterloo dairy farm in 1980. The family produces high-quality milk and cheese. Through their dairy farm and cheese factory, they can showcase how the product goes from farm gate to our plates. While their milk is a pure white, Crave Brothers Farmstead is green. They are a carbon-negative company, making more power with their bio digester than they use, and the brothers also practice water conservation and recycling. Perhaps their story is why the Farmstead Mascarpone is so sweet. The cheese is crafted from fresh, sweet cream and is great with any sweet and savory dishes this holiday season. Whether you stir it into soup or coffee or pair it with strawberries and sparkling wine, the mascarpone certainly makes a special celebration. Eckerman Sheep Company Eckerman Sheep Company showcases the diversity of Wisconsin agriculture with their outstanding sheep cheeses. The small sheep farm operation works with an award-winning cheesemaker who has helped them win numerous contests in 2018. Darlene Eckerman grew up on her family’s cheese plant rolling butter, hopping vats and cutting cheese. Her grandfather passed the plant onto his son who passed the traditions down to Darlene. The sheep’s milk makes their cheese rich, smooth and creamy. The original recipe they crafted gives unique and bold flavors. The names of the cheese highlight their quality. Darlene said the name EweMazing was easy when everyone who first tasted the cheese commented on how amazing it tasted. Lovely Lamb earned its title from the delicate aromatics and lovely flavor. Widmer’s Cheese Cellars Another standout example of the heritage of Wisconsin’s dairy industry is Widmer’s Cheese Cellars in Theresa. The family business was founded in 1922 by Swiss immigrant John O. Widmer. He instilled in the family an approach to cheesemaking that was passed down through four generations of the Widmer family. His motto was, “Take no shortcuts, and accept nothing less than the best.” Embracing the techniques which have been handed down through generations and European and Wisconsin cheesemakers, Widmer’s carefully produces some of the fines Brick, Colby and Cheddar cheese in the world. These cheeses are handcrafted today under the watchful eye of third-generation certified Master Cheesemaker Joe Widmer. It is no surprise these companies are all part of Something Special from Wisconsin as their dedication to a high-quality product makes them stand above the rest. There are nearly 500 companies like Crave Brothers Farmstead, Eckerman Sheep Company and Widmer’s Cheese Cellars waiting to become part of your holiday tradition. You can find them all by simply searching at somethingspecialwi.com. While working in all corners of the state, these Wisconsin farmers and processors make their way into our homes and into our hearts with products that we can share as gifts, use to craft creative new recipes or enjoy while sharing stories with loved ones around the Thanksgiving dinner table. What are you thankful for this holiday season?

Food lovers rejoice! A favorite holiday filled with turkey, potatoes, cranberry sauce, pumpkin pie and more is just one week away. Each family has their own Thanksgiving traditions. Coming from a large family, we usually cook both a turkey and a ham for our feast. Mom always brings a seven-layer salad. My aunt bakes poppy seed biscuits the way grandma used to make them. Homemade cinnamon gelatin, pumpkin pies and other desserts pile onto our plates. Our farmers and processors have traditions as well. Year after year they work hard to provide a safe, wholesome and secure food supply for families. The qualities of our farmers and the commodities they provide are part of Wisconsin’s heritage. Growth in the industry would not be possible without consumers who purchase Wisconsin goods. Fortunately, Something Special from Wisconsin provides reliable ways to identify genuine Wisconsin products and services. The red logo guarantees at least half of the ingredients, production or processing value can be attributed to Wisconsin. With hundreds of companies from which to choose, there are countless opportunities to add a creative spin to the holiday season. Dancing Bear Apiary I witnessed my first cranberry harvest this fall. After pulling on the hip waders and stepping into the flooded marsh full of Wisconsin’s state fruit, I was amazed by the beautiful red sea of berries. Wisconsin is expected to produce 5.9 million barrels of cranberries in 2018, according to the United States Cranberry Marketing Committee. With each barrel weighing 100 pounds, that marks more than 60 percent of the nation’s supply. What better conversation starter than to bring homemade cranberry sauce using fruit from my visit to the marsh? The tiny, tart berries are packed with nutrients like antioxidants. Since they are so important to Wisconsin, I want to sweeten my dish with another important Wisconsin ingredient: honey. Honey producers like Dancing Bear Apiary can add a twist to your dish with flavors like Wildflower and Lemon honey. They have been Wisconsin beekeepers for 42 years providing honey directly from hive to kitchen. The owner, Kent Pegorsch, said they take great care to make sure the flavor and health benefits that bees work so hard to put into the honey stay in the honey. Honey can be considered one of nature’s energy foods. The sweet treat is a source of carbohydrates, providing 17 grams per tablespoon, according to the Wisconsin Honey Producers. Those carbohydrates can help keep working muscles moving. Additionally, honey soothes my throat after a full day of swapping stories with family. Honey Cranberry Sauce Recipe Ingredients: -12 Ounces Fresh Cranberries -1/2 Cup Dancing Bear Apiary Honey (more honey can be added for extra sweetness) -1/2 Cup Orange Juice -1 tsp Orange Zest Directions: -In a medium saucepan, combine orange juice, orange zest and honey. Bring mixture to a boil and then reduce heat. -Add cranberries and cook until the cranberries have popped and the mixture thickens. -Cool and enjoy! CJ’s Premium Spices Wisconsin potatoes are a classic for any holiday dish. Potatoes are not only full of flavor but also packed with nutrients like potassium and vitamin C. There are almost endless options for preparing the starchy spuds that include mashed, grilled, roasted, baked, boiled or steamed. Wisconsin farmers make it easy to enjoy our state’s potatoes year-round. Potatoes are grown on nearly 68,000 acres in Wisconsin, and our state ranks third in the nation for potato production. As a millennial who is still testing her cooking abilities, I seek simple recipes. To top off the full Wisconsin potato experience, CJ’s Premium Spices offers a consistently delicious and easy-to-make potato salad mix. The Oconomowoc company’s vision is to craft healthy, unique dishes without adding any preservatives so the taste of their spice blends come through every time. The hand-blended flavors don’t stop with potatoes. CJ’s Premium Spices can make appealing appetizers with dill and onion dip mixes. Potato Salad Recipe Ingredients: -1 packet of CJ’s Organic Potato Salad Mix -2.5 lbs Wisconsin red, Yukon gold, or thin-skinned potatoes -1 cup mayonnaise -1 tsp white vinegar (optional) Directions -In sequence, empty entire contents of Potato Salad mix packet over the cup of mayonnaise and vinegar in a large mixing bowl. To activate the ingredients, blend well and place in refrigerator to chill. -With the skins on, rinse, chop, and boil potatoes cooked to your liking. Test periodically with a fork. When cooked, immediately rinse potatoes under cold water for a couple of minutes to cool. Strain well, and combine with already chilled potato salad dressing. Porubcans LLC There are almost endless options for preparing potatoes that include mashed, grilled, roasted, baked, boiled or steamed. Potatoes are grown on nearly 68,000 acres in Wisconsin, and our state ranks third in the nation for potato production. Thanksgiving would not be the same without a Wisconsin green-bean casserole made possible by our farmers who harvested 62,500 acres of snap beans in 2017 placing us first in the nation for the vegetable. Porubcans LLC adds extra crunch and protein to those baked potatoes and green bean casseroles with Savory Seeds. Their Savory Seeds are a unique blend of toasted parmesan cheese, sesame and sunflower seeds with Italian herbs. This Something Special from Wisconsin ingredient can replace croutons on salads or be added to cottage cheese, chicken salad, roasted vegetables, and more. Regardless of your family size, purchasing Wisconsin products can have a huge impact on farmers, processors, communities and economies. Make shopping local your family tradition. Wisconsin is a wonderland of quality food and fun with a unique twist. Anyone looking for inspiration can find businesses online at www.somethingspecialwi.com.

Fall in Wisconsin is a beautiful time of the year. The changing leaves, crisp air, pumpkin patches and apple orchards are a few of the many things we look forward to during this season. For Alsum Farms and Produce, harvesting 2,300 acres of potatoes at our farms in Arena and Grand Marsh, Wis. is our favorite thing about this season. With Wisconsin potato harvest in full swing, consumers can enjoy fresh, locally grown potatoes in grocery stores and markets across the State. While this fall has been more challenging than most with Mother Nature’s wet weather pattern, Alsum Farms is working to harvest new crop Wisconsin russet, red, golden and fingerling potatoes. Alsum Farms & Produce, Inc. was founded in 1973 and this year celebrates 45 years in business. Alsum Farms & Produce is a grower, packer and shipper of potatoes, re-packer of onions and a wholesale distributor of a full line of fresh fruits and vegetables. The second-generation family-owned-and-operated agribusiness involves Larry Alsum working alongside several family members including his two daughters and nearly 200 full-time employees working in all facets of the business from the farming operation, to packing, marketing and the transportation of potatoes. Headquartered in Friesland, Wisconsin, Alsum Farms is also a member of the eco-friendly Wisconsin Healthy Grown® Potato Program. Alsum Farms & Produce is a national distributor of Wisconsin potatoes and onions, and partners with other growers across the nation to deliver other fresh produce year round. Alsum offers a wide variety of pack options from 12 ounces up to 50 pound cartons to Midwest grocers. In addition, Alsum offers organic russet, red and gold variety pack options. Alsum Farms & Produce, Inc. packs potatoes and onions under the Alsum Farms & Produce brand. Types of Potatoes for Delicious Recipes One can enjoy potatoes in several ways, including: mashed, grilled, roasted, baked, boiled or steamed. With seven different potato types, the options are endless to make a variety of dishes. Gaining knowledge as to which type of potato will work best for the dish you’re making is key. The seven potato types are: russet, red, white, yellow, purple/blue, fingerling and petite. Russet potatoes are very high in starch, and they are best for baking, mashing and roasting. Red potatoes have less starch than russets or white potatoes, so they hold their shape well in soups or salads. Whites are a great all-purpose potato — enjoy them in soups, salads, boiled, baked, mashed, fried and roasted. Golden potatoes have a higher sugar content and are a great all-purpose potato. They have a natural buttery flavor and can be used in just about any recipe calling for traditional white potatoes. Purple or blue potatoes are rich in antioxidants and best when microwaved, baked or roasted. The beautiful pop of color they can add to a dish is added bonus. Potatoes are a nutrient powerhouse Wisconsin Potatoes are packed full of natural goodness that nurtures our body. Potatoes are gluten free, fat free, rich in Vitamin C, and loaded with potassium. With all of these nutritional and health benefits, potatoes make for the perfect performance-boosting fuel for our body. Potatoes provide the energy, potassium, and complex carbohydrates needed to perform at your best. Ask for Wisconsin Potatoes at your local grocer today Wisconsin Potatoes are available year-round, and now is the perfect time to pick up fresh market Wisconsin Potatoes at your local grocer or market. Take action with your food dollar and buy Wisconsin Potatoes. If you do not see Wisconsin Potatoes in your grocery store's produce aisle, ask the produce manager for them. For more information on how Wisconsin Potatoes make their way to the grocery store, health benefits or recipe inspiration, visit Wisconsin Potatoes https://eatwisconsinpotatoes.com/ or Alsum Farms & Produce www.alsum.com.

What comes to mind when you think of cranberries? Do you see a juice commercial with two gentlemen wearing hip waders in a cranberry bog? Are you imagining a Thanksgiving feast with cranberry sauce served alongside turkey and mashed potatoes? For me, I think of Wisconsin history, heritage and health. History Cranberries became Wisconsin’s official state fruit in 2004, but our history with the tart berries dates back to the 1800s. Cranberries were called “crane berries” by settlers because their blossoms looked like sandhill cranes. Commercial cranberry cultivation started near Berlin, Wis. around 1860. The early marshes were ditches dug around native vines. Pioneers in the industry faced frost, insects, weeds, diseases and fires. After generations of improving growing methods, today’s cranberry growers have learned to handle those hazards. Nodji Van Wychen, a third-generation grower, told me cranberries need four natural resources. The first is peat soil for the base of cranberry beds so they can hold moisture. Secondly, they must have sand to help drain the roots. Ample water supply is also crucial for irrigation in droughts or dry summers. They also use water for frost protection in the late spring and early fall, to wet harvest cranberries, and to protect the cranberry buds and vines in the winter with a blanket of 8 to 12 inches of ice. The final ingredient: sweat! Cranberry growers work hard and dedicate their lives to providing a safe, wholesome crop for consumers. While giving me a tour of her marsh, Nodji explained how growers improve the industry. With only 250 cranberry growers in Wisconsin, they often have to be innovative and build equipment that is not readily available. Cranberries require stringent water management plans that protect resources for the future generation of growers. With partnerships and research in the UW-System, chemical use for cranberries dropped by 50 percent in 20 years. That decrease not only saves growers money but also helps protect the land. Heritage Nodji and her family operate Wetherby Cranberry Company. Wetherby was founded in 1903 and started packing fresh cranberries in 1905. For their family, growing cranberries is more than a job. It is their way of life. Nodji and her husband, Jim, are happy to have family continue the success of their marsh with children and grandchildren becoming part of their story. Wetherby is one of only a handful of companies in the United States that sells fresh and processed cranberries directly to the consumer. Cranberries are grown in sandy bogs and marshes on 21,000 acres across 20 counties in Wisconsin. It takes four to five years for a cranberry bed to have a full fruit crop. While growers can use water to protect buds and berries from cold temperatures, the weather can affect cranberry color. Nodji said in September, growers want sunny days and cold nights to bring out the bright red color which shows natural sugar content. However, she personally likes to add pale cranberries to her jellies or sauces because they have more natural pectin that can help thicken the final product. During harvest, cranberry marshes are flooded with water. The tiny, tart berries have pockets of air that bring them to the surface where they can be collected by harvesting equipment from September to October. There are different varieties of cranberries. Early cranberries are typically processed. Mid-season cranberries are all-purpose and can be sold fresh or processed. Late cranberries keep well and are enjoyed fresh. Wisconsin is expected to harvest 5.9 million barrels of cranberries in 2018, according to the U.S. Cranberry Marketing Committee. Last year, cranberry production totaled 5.37 million barrels. Wisconsin ranked first in the nation for its cranberry crop producing 64 percent of the nation’s total with a value of $156 million. Health Does this change what you see when you think of cranberries? They may be in more places than you think. Cranberries are ingredients in more than 1,000 food and beverage products on the market. About 20 percent of cranberries are enjoyed during the holiday season, but that doesn’t mean we cannot enjoy cranberry products all year. Cranberries are among the highest of all fruits in antioxidants which are important for healthy bodies! You can find inspiration for ways to use cranberries at wiscran.org.

Growing up on one of the 96 percent of Wisconsin dairy farms that are family owned, our gravel driveway showcased several jobs in Wisconsin agriculture. Our veterinarian would visit at least once a month for heard health. The milkman came every other day to haul our milk to one of Wisconsin’s nearly 150 cheese manufacturing plants. The local feed store delivered rations for our livestock and discussed animal nutritional needs. It is not surprising to see so many careers pull into one driveway. About one in nine jobs in Wisconsin is related to agriculture. Each of those jobs supports a nearly additional 1.5 elsewhere in the state. Of the nearly 413,500 agricultural jobs in the state of Wisconsin, on-farm production contributes 153,900, and processing contributes 259,600 jobs. In the past month, I have been increasingly asked what my plans are once my adventures as Alice concludes in June. I had hoped this year of traveling and networking with industry leaders across the nation would create a clear career path. Instead, I have been intrigued in all directions by the opportunities available in agriculture. Earlier in October, I had the chance to speak with several businesses at World Dairy Expo. Their contributions to agriculture ranged from designing livestock facilities to creating the latest technology for farmers. What impressed me the most was their staff included individuals with no prior farming backgrounds. They were drawn to the cause of providing food, fuel and fiber and found careers that fit their passions. The diversity of Wisconsin’s agriculture industry is its greatest strength. 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 adapt to and help create more effective ways of producing food, fuel and fiber for the world. Agriculture careers support many industries that include farm production, agriculture management and marketing, food science, urban planning, and energy. Wisconsin colleges are rising to the challenge by offering new, innovative programs. For instance, Wisconsin Technical Colleges offer more than 50 programs in agriculture-related fields. With less than 2 percent of the nation actively involved in agriculture, the number of youth who see career opportunities pull into their driveway is dwindling. However, the demand for agricultural products rises as the world’s population continues to grow. Agriculture is looking for the next generation to come forward and be part of the almost endless careers available. As members of the agriculture community, it is our responsibility to showcase the opportunities in agriculture for those who have not witnessed the industry firsthand. Fewer people are being raised on Wisconsin farms like I was, but there are more chances for them to join our efforts and keep Wisconsin agriculture moving forward.

It is not uncommon to drive past Wisconsin corn fields, but how many of us stop to think about how the common crop can keep us moving in our everyday lives? Traveling the state in style, my car, Maizey, definitely attracts a lot of attention. She is wrapped in ears of corn because Maizey is a flex-fuel vehicle powered by E85 or ethanol. Impact of Ethanol While fueling up with E85 this June, I had a gentleman ask me at the gas pump why I use ethanol. “Isn’t that precious food stuff?” he asked. The type of corn used to make ethanol is “No. 2 Yellow.” It is not the sweet corn or the canned corn found in grocery stores. Only 3 percent of this corn goes directly into food products as corn meal, oil, syrup or starch. In fact, ethanol may help lower the cost of all food items in the grocery store as one of the largest factor in food prices is transportation and ethanol reduces the cost of fuel. Wisconsin’s agriculture industry thrives because it is so diverse, and ethanol is a key part of that diversity. Wisconsin’s nine ethanol plants make more than 500 million gallons a year, putting Wisconsin among the top 10 ethanol-producing states in the country. Our ethanol plants use about 37 percent of the state’s corn crops, generate $4.2 billion in economic activity and impact 19,000 in the state, according to the Wisconsin Corn Growers Association. Recently, I had the chance to visit United Wisconsin Grain Producers (UWGP) to learn more about the biofuel and how it is made. Producing corn power Corn-based ethanol has a positive net energy balance which mean sit takes less energy to make than we get from the product. To compare, the USDA said for every unit of energy used to make gasoline, there are 0.8 units of energy returned. Constantly improving their output, UWGP currently produces 63 million gallons of ethanol a year. Purchasing their corn within a 60-mile radius, UWGP grinds nearly 58,000 bushels a day making 175,000 gallons. Dan Wegner, UWGP commodity manager, said it is a similar process to brewing beer, but they strive for volume, not taste. Using starch from corn, UWGP converts the starch into sugar with enzymes. They ferment it with yeast that feeds on the sugars. In total, it only takes about 72 hours to turn the starch into ethanol. Because it is such a biological process, UWGP has lab staff on hand to test the product for quality and look for ways to improve their methods. Everything left after fermentation is reused. For example, UWGP said it is one of three ethanol plants in the world providing A+ Pro Yeast. It is a 48 percent protein yeast ingredient that can be used as a palatable protein source for dairy, swine, poultry, aqua-culture, and increasingly pet food markets. The operation ships 28,000 tons of A+ Pro Yeast each year. Nearly 113,000 tons of distillers grain also leaves the plant annually mostly going to local livestock operations. Distillers grains are a principal co-product of ethanol. The grain is a high protein, high-energy animal feed supplement. Lastly, UWGP ships about 2.5 million gallons of crude corn oil annually. Corn oil can be a key component in making biodiesel, or it can be utilized as a renewable fat source in animal nutrition. Fueling adventures with ethanol Now that there is an understanding of how ethanol is made, how can the product be used? Ethanol is now found in all regular gasoline in Wisconsin because of its clean air benefit. Almost all modern vehicles can use E10 or 10 percent ethanol. Using higher blends of ethanol like E85 will require flex-fuel vehicles. Ethanol can be good for your car. Ethanol-blended fuel helps keep engines clean. It can also help prevent wintertime problems by acting as a gas-line antifreeze. There is little difference in gas mileage using ethanol. While riding in Maizey, I save money at the pump by fueling with ethanol, which offsets the costs of any gas mileage lost. In addition, using corn-based ethanol lowers greenhouse gas emissions by nearly 60 percent compared to gasoline, according to the Wisconsin Corn Growers Association. The next time you need to make a pit stop in Americas Dairyland, consider the power of corn. Apps make it easy to find E85 pumps near you to help fuel your adventure in agriculture.