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Wisconsin has much to be proud of from our diverse agriculture industry to fruitful businesses. One of the best parts of my job as Alice is to share the success stories of those who provide food, fuel and fiber for the world. Those tales are becoming more prominent as Buy Local, Buy Wisconsin grants give a big boost to opportunities in agriculture. The grants were designed to help farmers, producers and processors grow their local markets. Take Brix Cider in Mount Horeb for example. Brix Cider started with Marie and Matt Raboin. The Raboins planted their first trees in 2014. Today, they have more than 1,000 trees and are still growing. Having experimented with ciders for more than 10 years, the couple had an idea of what they were getting into but were not sure how to source apples for their cider varieties. They needed an estimated 1,500 bushels of apples in the startup year which required working relationships with some of Wisconsin’s more than 300 commercial apple orchards. For Brix Cider, the Buy Local, Buy Wisconsin grant was ripe for the picking. The business had already crafted a few commercial batches of cider and started establishing their brand. Matt recognized Wisconsin’s apple industry has smaller orchards than other states where cider is more prominent. The grant gave them a chance to take a risk and innovate. “The perceived challenges of working with a lot of small orchards has led several of Wisconsin’s cider makers to ship in juice from out of state rather than sourcing locally,” Matt said. “The Buy Local, Buy Wisconsin grant allowed us to test out the idea of sourcing apples from a large number of small orchards in a way that could be cost-effective." Two years later, Brix Cider successfully sources apples from 18 Wisconsin farms to craft dozens of cider varieties. Matt said they keep costs competitive while still providing a fair price for farmers. “The relationships we’ve developed with the farmers and the unique ciders that we’ve made with Wisconsin-grown apples have become the defining feature of our brand, differentiating us from other craft beverage producers in an otherwise crowded market,” Matt said. Since its inception in 2008, the Buy Local, Buy Wisconsin grant program has funded 58 projects totaling more than $1.6 million. Previous grant recipients have generated nearly $10 million in new, local food sales, created 211 jobs, and benefited more than 2,700 producers and 2,900 markets, according to the Wisconsin Department of Agriculture, Trade and Consumer Protection. The chance to strengthen roots in Wisconsin’s food industry is still available. Proposals for the next round of grants are due to DATCP by noon on March 20. A total of $170,000 is available in grant funding with the maximum award for each project being $50,000. More information can be found at datcp.wi.gov or by contacting the Buy Local, Buy Wisconsin program manager Kietra Olson at 608-224-5112 or kietra.olson@wisconsin.gov.

“If only it was that easy.” How many time have you caught yourself thinking or saying that when facing a challenge? Of course, our Wisconsin farmers and processors always have unique obstacles. Weather, technology, market prices, crop yields and animal health create constant risks in the industry. One way to support our state’s agriculture industry is to simply purchase Wisconsin products, but with thousands of food choices on the market for consumers, I know it will not always be that easy. I am grateful we do have so many choices in Wisconsin. No matter your preference of production, store shelves are stocked with safe, wholesome foods. While Wisconsin’s climate is ideal for growing many varieties of crops, our options for fresh produce obviously decline in the winter months. Thankfully, our Wisconsin processors made it effortless to enjoy the natural flavors and nutrients of these products year-round. Jed Colquhoun, professor in the Department of Horticulture at UW-Madison, said we tend to overlook the beauty of canned goods. Just take a look at our processing vegetables. They are packaged with basic ingredients, water and salt, inside a recyclable container. All we need to do is open and enjoy. I recently attended the 2019 Wisconsin Agricultural Outlook Forum at the University of Wisconsin-Madison. At the forum, experts in the industry provided the latest data and predicted the future for our diverse agriculture industry. Colquhoun addressed our state’s specialty crops such as processing vegetables. It is a big market for Wisconsin. In 2017, Wisconsin grew 6.56 million cwt of snap beans, more than any other state. Our farmers are also third in the nation for carrots, harvesting 2.52 million cwt in the same year. Cucumbers totaled 687,000 cwt, and there were 967,500 cwt of green peas harvested. From the ground up, processing vegetables have a healthy impact on the economy. Of the $3.5 billion of agricultural products exported to 147 countries in 2017, prepared vegetables were among Wisconsin’s most valuable agricultural export category. Plus, of the 413,500 jobs in Wisconsin agriculture, processing contributes 259,600. Every job in agriculture supports a nearly additional 1.5 jobs elsewhere in Wisconsin. Despite the abundance of these nutritious foods and the opportunities they provide for Wisconsin residents, Colquhoun said the United States vegetable consumption is dwindling. His numbers showed all categories of vegetables declined by 5 percent in the past 10 years, and canned vegetables were down 8 percent. Colquhoun pointed out canned snap bean consumption and price have significantly dropped. Our farmers are harvesting fewer acres of snap beans, but because we are becoming more efficient and productive, yields continue to increase. While consumer preference is just one variable in agriculture, it can have an impact on the prices farmers and processors receive for their quality work and passion. What can we do to help our comrades in the industry? Let’s encourage our friends and neighbors to revisit the canned goods aisle of the grocery store. Add snap beans as a side dish to tonight’s dinner. Our own neighbors and friends are growing some of the finest quality of crops in the nation, so let’s enjoy them together. It can be that easy. I've shared one of my favorite recipes below: three bean casserole! Three Bean Casserole Ingredients: -1 1/2 lbs hamburger -3/4 cup brown sugar -3/4 cup ketchup -1 large can baked beans -2 cans green beans (drained) -1 can butter beans (drained) Directions: -Brown the hamburger. -Add ketchup and brown sugar. Blend until evenly mixed. -Add beans. -Enjoy!

Mother Nature has shown her true color in 2019: white. This year, it seems we can’t escape the constant snowstorms and freezing temperatures. Bundled up in my Wisconsin mink coat, I am fortunate that my adventures have kept me indoors the past few months. Unfortunately, our farmers do not always have that luxury. Those who care for livestock face the cold, sleet and snow to make animal comfort their top priority. On my family’s dairy farm, winter chores always seem more laborious. Think of how much longer it takes you to get ready for the day. You have to find extra layers of clothing and clean snow and ice off your car before traveling. On the farm, we bundle up our cattle, clean off machinery that does not want to start in the cold, and begin a day of working outside. Wisconsin is home to more than 8,000 dairy farms that come in many different types, sizes and production methods. Personally, my farm milks 70 jersey cattle in a stanchion barn. Stanchion barns have stalls or beds for each of the cows, a gutter behind the cows to collect waste, and a walkway that stretches the length of the building. The use of our stanchion barn varies from season to season. In the warmer months, our cattle only enter the barn to be milked or to avoid poor weather. They each have assigned stalls, just like students at a school, and after milking, they are free to roam, eat and sleep outside. Like all mammals, cows only produce milk after having a baby, or calf. When they are lactating, cows naturally produce a lot of heat. They are often most comfortable when temperatures are between 40-50 degrees. As temperatures drop, we let our cows spend their days and nights in the barn. Plus, the cows’ combined body heat helps us avoid freezing pipes. The average cow drinks a bathtub of water each day, so we need to ensure they have plenty of it. We also give our cattle fresh feed daily. Every other day, we ask our cows to leave the barn so it can be cleaned. Old, dirty bedding is discarded, so fresh shavings and straw can be spread in the stalls. As strange as it may seem, we also run fans in the winter. Those fans provide appropriate ventilation to make sure our cattle are breathing clean, fresh air. While the barn is reserved for milk cows, we provide the same diligent care for all animals on the farm. Most of our youngstock are housed in a large shed. That shed has a curtain along the back wall that can be closed to prevent heavy winds and snow from entering the building. We use large, round fodder bales as bedding to keep them warm and comfortable. Their feed rations are also adjusted in the winter months for extra energy. Thanks to technology, automatic watering systems have built-in heaters to keep them from freezing outside. Baby calves become fashion stars during the winter months wearing stylish jackets and standing under spotlights. Those spotlights are actually heat lamps. On our farm, calves live in individual hutches or houses until they are weaned. We do this so we can monitor their feed intake and prevent illness from spreading among young, vulnerable calves. Those hutches are filled with warm straw, and on windy days, we use wooden boards to stop the wind and snow from blowing into their homes. Our calves may also receive extra milk for energy, and they are given warm water to prevent freezing. Just like those snowflakes that keep falling, each farm is different and has strategic methods to keep farm animals happy and healthy in winter. Only after our animals are cared for do we warm ourselves with steaming cups of hot chocolate made with real milk of course! I encourage you to do the same as a way of giving thanks to our Wisconsin dairy farmers who work tirelessly to protect their animals and provide a safe, wholesome and secure food supply for families.

We are in the month of love, and it is no coincidence February is also widely recognized as American Heart Month. Cards, chocolate and flowers are all sweet ways to tell someone you care, but cranberries go straight to the heart. More than just a holiday side dish, those tangy treats have a healthy impact on our state. It is hard to not fall in love with the history of cranberries. The cranberry was once called a “crane berry” by settlers because its blossom resembled a sandhill crane. Cranberries were first harvested in Wisconsin around 1860 in Berlin. They became Wisconsin’s official state fruit in 2004. Today, our cranberry growers produce 64 percent of the nation’s supply. To put the harvest into numbers, production totaled 5.37 million barrels in 2017, and each of those barrels weighed about 100 pounds. Wisconsin’s total cranberry production was more than twice that of the next leading state, Massachusetts. Those cranberries are grown on 21,000 acres across 20 counties in Wisconsin. The sand and peat marshes in central and northern Wisconsin create ideal conditions for the fruit. Cranberries pack a punch with a nearly $1 billion economic impact. The industry also provides nearly 4,000 jobs, according to the Wisconsin State Cranberry Growers Association. It warms my heart to share the story of our 250 cranberry growers. In October, I had the chance to visit a marsh. After slipping on a pair of hip waders and climbing into Wetherby Cranberry Company’s bog, I was amazed by the technology used during harvest. Contrary to popular belief, cranberries do not grow in water. The fruit grows on low-running vines in sandy bogs and marshes. Those marshes are flooded with water so the tiny, tart berries float to the surface. They are collected by harvesting equipment from late September to October. Fresh, Wisconsin cranberries are perfect partners for Thanksgiving turkey, but fresh berries only represent 5 percent of the total crop. The other 95 percent is processed into sauce, juice, dried fruit and other foods. In fact, cranberries are found in more than 1,000 food and beverage products on the market. We may be out of fresh cranberry season, but cranberries can be frozen for up to a year, so your local grocery store can carry this favorite year-round. Trying to keep up with my 2019 resolutions, I recently bought frozen and dried cranberries since they are among the highest of all fruits in antioxidants. Studies show antioxidants can help improve heart health while supporting a strong immune system. Cranberries are also great sources of fiber and vitamins. Since I’m always on the go as Alice, I’ve discovered delicious cranberry recipes that make breakfast easy and nutritious. I’ll share a couple of my favorites below! This month, I am going to continue sharing my love of Wisconsin agriculture. How will you let someone know you care? You can find ideas and sweet recipes online at wiscran.org, or by following Alice in Dairyland on Pinterest! Superfood Smoothie Ingredients: ½ cup yogurt ½ cup milk ½ cup frozen Wisconsin cranberries 1 tbsp. Wisconsin Honey Directions Combine ingredients in blender and mix well Add additional honey for extra sweetness Enjoy! Cranberry Breakfast Bites Ingredients: ¾ cup peanut butter 3 tbsp. Wisconsin honey 1 tsp vanilla extract 1 cup old fashioned oats ¼ cup dried Wisconsin cranberries Directions Combine peanut butter, honey and vanilla in a bowl. Microwave and mix together. Add oats and cranberries. Shape the mixture into individual cookies. Refrigerate and enjoy!

It is that time of the year again! Hearts, roses, and jewelry are found almost everywhere as Valentine’s Day quickly approaches. Personally, my eye is on the gemstones that reflect the Alice in Dairyland program and the love I have for our state’s current and historic industries. Thanks to the Midwest Jewelers Association, I travel with a constant reminder of Wisconsin’s diversity. I am proud to share the colorful story of the amethyst and citrines that make the Alice in Dairyland tiara complete. Our state has a rich heritage in mining, hence the miner on our state’s flag and the mascot of my alma mater. In the 1820s, settlers flocked to Wisconsin because of a strong demand for lead, according to the Wisconsin Historical Society. Wisconsin became the Badger State because few miners wasted time building homes or shelters. Some simply burrowed holes into hillsides. After the need for lead dropped in the 1840s, zinc became a popular element. Eventually, mineral collectors began using another popular element for custom jewelry: quartz. Quartz can be found in a variety of colors such as the rich, purple amethyst or golden yellow citrine. In 1984, the Wisconsin Jewelers Association, now known as the Midwest Jewelers Association, decided to embody this history with the Alice in Dairyland tiara. By creating a custom design rather than using a rhinestone crown, the jewelers increased the visibility of the program while sharing the story of agriculture. The first tiara created specifically for the Alice program was designed by Tony Denardo of Anderson Denardo Jewelers in Marinette. The 14k gold piece was crafted using eight native Wisconsin gems. The top was set with a natural Wisconsin Mississippi freshwater pearl, and the center was a 21-carat amethyst. Pairs of citrines, amethysts, and golden beryl surrounded the main piece. The newly designed tiara created a new tradition for the program. The Midwest Jewelers Association presents the outgoing Alice in Dairyland with an amethyst pendant to commemorate her year as the tiara is passed down to the next woman who embraces the position. That tiara was lost nearly six years later. Karin Burg from the Corner Studio in Sheboygan Falls re-created the piece, but Burg added her own touch. Instead of the freshwater pearl, she used diamonds to encircle the center scallop. By 1999, Burg modernized the tiara to the design I am proud to wear today. She spent weeks on the project making each piece by hand. As some people may have noticed, Alice does not always wear the tiara at events such as school visits, tours, or media interviews. In 2004, the Midwest Jewelers Association agreed to make a broach for those events. Goodman’s Jewelers of Madison made the brooch as a replica of the tiara and the gemstones native to Wisconsin. You may notice the piece adorning the top of the Alice in Dairyland banner. Although Alice in Dairyland wears a tiara and brooch, the woman selected for the role is no longer a beauty queen fresh out of high school as she was when the program started with Margaret (McGuire) Blott in 1948. Today, she is a public relations professional with at least three years of experience or education in agriculture, communications or related fields. The Alice program is proud to partner with groups such as the Midwest Jewelers Association to promote the diversity of Wisconsin agriculture, which gives the industry strength. As a new group of candidates begins the interview process to become the next Alice in Dairyland, it is my hope they too find a love for Wisconsin’s heritage and history of agriculture.

What is the future for Wisconsin agriculture? I recently attended the Wisconsin Agricultural Outlook Forum at UW-Madison where economists and experts shared their insight. Many hoped for better times to come, but there are several variables in the industry. Exports, technology, weather and labor are just a few of the complicated factors that impact our farmers and processors. The theme of this year’s forum was dairy farm consolidation. I was nervous to dive into this topic because almost everyone I meet has an opinion of what a Wisconsin dairy farm should look like. If there is anything that I have learned from my time as Alice, it is that our success comes from farms of all types, sizes and production methods. I was raised on one of the 96 percent of Wisconsin dairy farms that are family-owned. My parents continue milking a herd of Jersey cattle in Crawford County to this day. We sell our milk to a local co-op that developed in the late 90's. As I grew in the industry, I saw neighbors and friends innovate to meet the ever-changing needs of the dairy sector. Some restructured their farm management to become certified organic and receive a higher premium in that niche market. Others expanded their herd, which allowed the next generation to join the farm and made room for highly efficient technology. Personally, my family’s dairy has stayed about the same. We still milk about 70 cows on a 200-acre farm. Our state’s diversity is what makes agriculture so special. Wisconsin leads the nation in the dairy organic sector and has more dairy goats and sheep than any other state. Our infrastructure in the industry is designed to capture the unique value each farm brings to the table. We need farms of all sizes because they all develop our quality brand. Efficiency allows us to produce at a high volume, while specialty products help us gain new markets. For example, according to Dairy Farmers of Wisconsin, there has been a 45 million pound increase in annual Wisconsin cheese sales since 2013, and 62 percent of that increase was because of specialty cheese. Wisconsin is proud to be home to 8,000 dairy farms, more than any other state. While that number has decreased since I started my duties in June, the topic of dairy farm consolidation does not always shed a negative light on the industry. Another great challenge we face in agriculture is the aging population of our farmers. Collaboration can help the older generation of farmers do what they love with less labor while helping a younger generation step into agriculture without the capital costs of starting from scratch. Wisconsin’s dairy industry is truly a part of our economy, culture and future. It is on our license plates and favorite sports apparel. Of our total $88.3 billion agriculture industry, $43.4 billion comes from dairy alone. It fuels our state’s economy at more than $82,500 a minute. The ripple effect of that economic impact touches the lives of those who may even be generations removed from the dairy farm. The industry has certainly changed since my local milk co-op developed in the late 90s, but I do want to point out there are resources available to help farms with business and financial planning, transition and succession, production concerns, and counseling services. The Wisconsin Farm Center, part of DATCP’s Division of Agricultural Development, has been partnering with Wisconsin farmers since 1984. You can find their information at datcp.wi.gov. I am proud to be a part of Wisconsin agriculture, and I am excited to see how we will work together to keep the industry moving forward.

For weeks, some of the largest news stories have focused on our nation’s federal government shutdown. No matter where people stand on the political spectrum, we are all united by the need for a safe, wholesome and secure food supply. If federal employees are not working, does that mean federal food inspections halt as well? Growing up on a dairy farm, my family has always been subject to state and federal inspections to make sure we provide the highest quality of milk for consumers. Each inspection is a chance for us to learn what we are doing well and make improvements if necessary. Because of the importance of these inspections, I reached out to Jeffrey Swenson, livestock meat specialist, at the Wisconsin Department of Agriculture, Trade and Consumer Protection. Swenson reassured me USDA Meat Safety Inspectors working for the Food Safety Inspection Service (FSIS) are considered essential employees and have been working through the government shutdown. “Without inspectors, meat and poultry processing plants are prohibited by law from operating,” Swenson said. “If they wouldn’t be able to operate, 500,000 meat plant workers would be impacted and meat supply would be disrupted.” Swenson added DATCP inspectors are, of course, continuing their work at state-inspected facilities. Steve Ingham, the administrator of the division of food and recreational safety at the Wisconsin Department of Agriculture, Trade and Consumer Protection, also offered his expertise on this topic. The federal shutdown had little if any impact on the inspections of retail food establishments like grocery stores, convenience stores, bakeries and restaurants, according to Ingham. Those facilities are inspected at least once a year by state or local personnel. While the federal government does not handle those inspections, it does oversee the FDA Model Food Code and coordinates the standardization of state and local programs. Food processing plants, food warehouses, dairy farms, and dairy plants are inspected by state employees about one to four times each year, but less frequently by federal inspectors. “Much of this federal work has been halted by the shutdown,” Ingham said. “Even when the federal government is open, the vast majority of inspections nationwide are done by state inspection staff.” As I gather around the dinner table and watch the latest news updates, I am reassured that even in the government shutdown, food follows strict standards for quality before it is shared among my family and friends.

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.