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

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

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

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

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

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

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

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

Signs of spring are sprouting everywhere. Warmer temperatures have me reminiscing about summer days, fairs and festivals. In Wisconsin, we never shy away from the chance to celebrate an industry or tradition. Just look at June Dairy Month! Although my June was packed with dairy breakfasts and events last year, one of my favorite festivities brought home the bacon with new knowledge of Wisconsin pork producers. Working in my cubicle at the Department of Agriculture, Trade and Consumer Protection in Madison, I overheard some of my coworkers talking about a Pork Fest in Janesville. My curiosity peaked, I asked about the event and was quickly told it was something I wouldn’t want to miss. As a dairy girl, I knew very little about Wisconsin’s pork industry. Excited to learn before Pork Fest, I quickly stopped by Jeff Swenson’s desk. Swenson is a livestock and meat specialist at DATCP who has a strong understanding of the economic and cultural impact of pork. Swenson told me most pork producers manage part-time or small, family-owned operations. In fact, we only have about 305,000 hogs in Wisconsin, but our industry is nothing to snort at. About 10,000 jobs are involved in various aspects of the industry, ranging from input suppliers to producers, processors, and handlers, according to the Wisconsin Pork Producers Association. We cannot forget about retailers and businesses that also benefit from the ripple effect of purchases. The Wisconsin Pork Producers Association said the way they raise pigs has changed in the last 50 years. While advancements in farming methods, technology and economics help the industry evolve, farmers and processors still make it their mission to provide a safe, wholesome and secure food supply for families. Farms of all types and sizes understand their livelihoods are tied to the land and to the health of animals in their care. The value of production from Wisconsin’s hog industry totaled $108 million in 2017, up nearly $23 million from the year prior. Cash receipts were valued at about $123 million, which was also an increase of almost $25 million from 2016. Swenson explained how the pork industry plays a key role in our culture. We all know Wisconsin is famous for beer and bratwursts. Swenson said Wisconsin is the top importer of sows at the end of their productive lives. We use that meat to make bratwursts, and we are one of the best producers of that summertime staple. As a consumer, I love the many options of pork available in the grocery store, and I admire the nutritional value of each cut. Each market hog represents 371 servings of pork that are packed with key nutrients such as protein, thiamin, vitamin B6, phosphorus and niacin. Pork lets us eat healthy while enjoying the delicious flavors that we love as seven common cuts of pork are 16 percent leaner and have 27 percent less saturated fat than 20 years ago. While we may still be months away from those summer days, we can always find an excuse to celebrate our pride for Wisconsin pork. Recipes, cooking tips and more can be found at wppa.org!

“How many of you come from a farm?” I always ask this question when speaking with elementary students. Occasionally, one or two students will raise their hands. More often, they tell me stories of visiting their grandparents’ farms on weekends or holidays. Our state is home to roughly 68,500 farms, according to the USDA National Agricultural Statistics Service. Wisconsin has farms of all different types, sizes and production methods. Whether they are dairy, pork, potato or cranberry, the people and the products that are connected to these operations play roles in our everyday lives. We all become part of agriculture when we eat our meals, wear Wisconsin fiber, or fuel up with ethanol blends at the pump. I am grateful to have been raised on one of the 96 percent of Wisconsin dairy farms that are family-owned because I gained hands-on experience in our signature dairy industry. That opportunity expanded my understanding of how food travels from the farm gate to my plate. With less youth having a similar background in agriculture, it becomes more important than ever to bring the farm into the classroom. For years, Alice in Dairyland has visited thousands of elementary students to share the story of Wisconsin agriculture. This year, the chance to connect with students will not be limited to my travels. Using a local production company and green screen technology to animate agriculture, Dairy Farmers of Wisconsin created a virtual fourth-grade video lesson, “Farm to Table with Wisconsin Dairy.” Students can now join me on a video field trip all across the state to discover healthy foods grown or produced in Wisconsin. They will also explore the state’s agricultural impact on Wisconsin’s economy. The innovative program is a perfect match for a Wisconsin History unit. The 15-minute presentation also meets Wisconsin Model Academic Standards for Agriculture, Food and Natural Resources, Social Studies, Language Arts, Match and Nutrition Education. The video and materials are free for 4th-grade educators and can be found at WisconsinDairyCouncil.com/FarmtoTable. Plus, the website has additional educational resources with helpful links to partners in agriculture. Most students today may be generations removed from the farm, but thanks to technology, opportunities are endless for bridging the gap and planting new roots in agriculture. I truly hope this video will inspire our next generation of leaders to reach out to their local farmers and processors to visit a farm, expand their knowledge, and help their families make informed decisions in the grocery store. Some may even decide to extend a hand to agriculture by becoming future innovators in Wisconsin food, fuel and fiber production. The chance is just a click away! For more information, contact Dairy Farmers of Wisconsin at FarmtoTable@wisconsindairy.org.

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!