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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.

Agriculture and the dairy industry have driven the state’s economy for over 175 years, but there is and will also be new, uncharted territory to discover. For more than 50 years, the first week of October has been designated to celebrating where the industry has been and what the next frontier is for agriculture’s future. That celebration is known across the globe as World Dairy Expo. When I was younger, going to World Dairy Expo seemed a lot like going to a theater. There were lights and cameras everywhere. Cows were constantly primped and pampered for their time on the colored shavings. Snacks (including many cheese varieties) were sold around every corner. One year, I even met a celebrity, Elsie the cow. I had no idea how quickly the wheels of industry were turning beyond those spectacles that caught my eye. As I grew older, my view of World Dairy Expo changed. I had the chance to walk across the colored shavings with two of my beloved Jersey cows. I was humbled by the quality of the show and amazed by how quickly dairy cattle improved in each passing year with the help of advanced bovine genetics. Once I entered the professional world in agricultural communications, the Expo grounds became an unending source of content and stories to share. Although the focus was on dairy, Expo brought together several industries in agriculture that work together for the common goal of feeding the world. Once called the World Food and Agricultural Foundation in 1967, World Dairy Expo’s mission is to serve “as a forum for dairy producers, companies, organizations and other dairy enthusiasts to come together to compete, and to exchange ideas, knowledge, technology and commerce.” Crowds of nearly 70,000 people from 100 countries visit Madison. A nearly 900-company trade show gives producers the chance to see the latest in technology and dairy equipment. It is truly an honor to have such a display of achievement take place in America’s Dairyland. The opportunity to network with leaders in agriculture across the world is one that cannot be taken for granted. Farmers and processors are continuously becoming more efficient in providing a safe, wholesome food supply for families. New domestic and international markets are constantly sought for Wisconsin’s high-quality products. In 2017, Wisconsin exported $3.5 billion of agriculture products, a 3.6 percent increase compared to the year before. Top agricultural export products include bovine semen and other dairy-related goods. Showcasing the finest cows in North America and the latest in dairy innovation is a chance to find our next frontier in potential markets across the globe while learning from leading researchers and technical experts. The future of Wisconsin agriculture quickly becomes our past. As my life continues in the industry, I look forward to seeing what uncharted territory we can uncover with partners around the world.

No matter how far we travel in life, we all carry traditions with us to keep the memories of where we came from alive. This is certainly true for Marieke and Rolf Penterman who brought their traditions across land and sea to share in Wisconsin. I had the honor of seeing the life they built in our state while visiting Thorp this September. Marieke Penterman was born and raised in the Netherlands where she grew up on her parents' 60-cow dairy farm. After graduating with a Bachelor’s Degree in Dairy Business, Marieke stayed in the agriculture industry as a farm inspector. Her future husband, Rolf Penterman, emigrated to Thorp, Wisc. and started a dairy farm in May 2002. Marieke followed a year later, but she did not leave her Dutch roots behind. One of Marieke’s life goals was to start a business before she turned 30. Hard work and a craving for cheese helped make that happen. Missing the cheese from her home, Marieke did some research and decided to become a licensed cheesemaker in Wisconsin. She worked with a local cheesemaker and traveled back to her home country to learn how to make authentic Dutch Gouda cheese. They opened the doors of the farm retail store to sell cheese 10 days before Marieke turned 30. Like a true Wisconsin cheesemaker, Marieke poured quality into her craft. Four months after releasing her first batch of Gouda, Marieke earned a gold award at the U.S. Championship Cheese Contest in 2007. She held the United States Grand Champion cheese in 2013 and continues adding to her collection of more than 100 national and international awards. Marieke credits the quality milk from Penterman Farm for making exceptional cheese. Their dairy herd is housed in a freestall barn which gives cattle the opportunity to walk and lie down whenever they please. The barn has sand bedding, rotating back-scratcher brushes, sprinkler systems and fans to keep them cool in warm months. Start to finish, the milk from the cow can be made into cheese within four hours. An agri-tourism spot in Wisconsin, Marieke and Rolf Penterman let guests view everything from the farm to cheesemaking up close in an open and educational environment. Making each of her 13 flavors of Gouda is a special process. Milk is piped directly from the cows into the cheese processing vat. Once curd forms, it is hand-packed into 18-pound molds before going under a press. After being pressed for nearly 2 hours, each 20-pound wheel is placed in a salt brine for 60 hours. The wheels of cheese then go to an aging room where they are aged on Dutch pine planks. The planks absorb liquid as the cheese ages. The cheese is turned daily for the first two weeks to make sure butterfat is even throughout the wheel. After that, the cheese is turned twice weekly for as long as it is in the facility. In Wisconsin, we are fortunate to have choices among 600 varieties, types and styles of cheeses including specialty cheeses that win awards around the world. Marieke is among nearly 1,200 licensed cheesemakers in the state of Wisconsin who improve their craft with each batch. Every cheesemaker has his or her own recipe for success. The tradition that we carry forth in Wisconsin is producing cheese that stacks above the rest.

“What is agriculture?” I often ask youth to define the term for me. Many focus on the second half of the word, culture. They speak of customs that have taken place in Wisconsin’s history that make Wisconsin the dairy state. One bright young man inspired me by saying agriculture is our past and our future. Certainly, our society would not be what it is today without agriculture and the ability to produce food for a continually growing population. While Wisconsin was once a wheat state, special moments in our state’s history helped shape the dynamic dairy industry and create a cheese culture. The decades of Wisconsin’s cheesemaking history have been carefully outlined by Dairy Farmers of Wisconsin. Pioneering Wisconsin farm wives made “kitchen” cheese as early as the 1830s. By 1841, Anne Pickett of Lake Mills made the first official Wisconsin cheese by adding milk from her neighbor’s cows to that of her own small herd. Wisconsin produced 400,283 pounds of cheese in 1850, according to census records. Wisconsin residents soon began crafting their own creations. A Wisconsin-original brick cheese was invented in 1877 followed by Colby, named after Colby Wisc., in 1885. While cheeses are flavorful and fun, producing a high-quality product was something early cheesemakers took seriously. Wisconsin became the first state to grade its cheese for quality in 1921. The state’s central location and high cheese standards helped the industry grow rapidly. Today, Wisconsin is home to nearly 150 cheese plants that craft almost 3.4 billion pounds of cheese each year. That is 27 percent of the United States’ total. Almost half of all specialty cheeses made in the nation come from Wisconsin, which is no surprise considering our state makes more than 600 varieties, types and styles. Some are not found elsewhere in the country. For example, Green County is home to 12 cheese manufacturers that craft more than 60 varieties of specialty cheeses. Part of Green County’s heritage is hosting the historic Cheese Days festival every other September. I was honored to have the biannual celebration occur during my year as Alice. During Cheese Days, I had the chance to witness Old World tradition and Swiss heritage in Wisconsin. Cheese is an important slice of Wisconsin agriculture as 90 percent of the milk produced in Wisconsin is made into cheese, and 90 percent of that cheese is sold outside Wisconsin’s borders. Markets all across the globe seek products from America’s Dairyland, bringing millions of dollars back into the economy. Markets are tough for dairy farmers, but wheels are still turning in the industry. There have been 45 million pounds of increased annual Wisconsin cheese sales since 2013, according to Dairy Farmers of Wisconsin. Specialty cheese accounted for 62 percent of that increase. In fact, total milk usage for dairy products such as cheese has increased by almost 80 percent in the past 35 years. As farmers continue to be more efficient and productive, new domestic and international markets are sought for Wisconsin’s quality agricultural products. Rather than asking what agriculture is, I now ask what we can do for Wisconsin agriculture to maintain its strength in the future. When you see cheese with the Proudly Wisconsin logo, you are a witness to a quality product perfected throughout the history that made America’s Dairyland. The history gave farmers like my parents an opportunity to pursue their passion in the dairy industry. While flavorful and fun, Wisconsin cheese has a serious impact on the state and can open career opportunities in unexpected ways for the next generation of farmers, livestock nutritionists, cheesemakers, software developers and more. Purchasing Wisconsin cheese is a way of showing support for Wisconsin’s dairy culture and the many faces that defined it in our past and will create new standards in the future.

Weeks after storms left a path of destruction across Wisconsin, their evidence is still present in local communities. Fields are filled with flooded crops. Debris is visible from roadways. Sandbags sit idly where water was once rising. In my travels as Alice, many people have kindly asked how my family’s farm fared in the storms. Fortunately, the position of our dairy on a large hill prevented flood damage, but the same was not true for our neighbors in Southwest Wisconsin. Word quickly spread about friends who were forced to sleep in their hay mow to avoid dangerous water. Several lost livestock, animal feed, and crops. Those working in agriculture understand the storms did not just cause thunderous damage to finances. It was a blow to buildings built with passion, livestock loved by farmers, and crops carefully planted for fall harvest. Mother Nature can test the will of even the strongest individual, but Wisconsin farmers show persistence in the darkest of times. Agriculture is a community of neighbors helping neighbors for a common goal of providing food, fuel and fiber for the world. That community stood together in the recent string of storms and gave helping hands, offered hot meals, and helped recover what was lost. My parents, not being able to stand the thought of cows going hungry, loaded a trailer with hay and donated it to an impacted farm. Constant calls and messages were exchanged providing updates on who was taken care of and who still needed help. As recovery efforts continue, there are programs available for farmers impacted by the flood and heavy rains. The Wisconsin Farm Service Agency offers disaster assistance and low-interest loan programs. Available programs include Non-Insured Crop Disaster Assistance Program (NAP), Livestock Indemnity Program (LIP), Tree Assistance Program (TAP), Emergency Assistance for Livestock, Honeybees and Farm-Raised Fish Program (ELAP), Emergency Loan Program, Emergency Conservation Program (ECP), and HayNet. When strength is tested, passion is inspired. Storms may affect individuals, but a true impact is made when communities come together for a common cause. Thank you for the workers, volunteers and friends who continue moving Wisconsin agriculture forward.

Can you imagine a truckload of Wisconsin cheese curds? That sounds like a dream, but it is not too far from coming true. Wisconsin’s dairy industry is part of our state’s economy, society, and future. We dedicate the entire month of June to celebrate the delicious and nutritious products our farmers and processors provide. Every other year in September, we extend that dairy celebration with Green County’s famous Cheese Days. The event has to be a biannual festival because of its size and scale attracting more than 100,000 visitors who eat cheese by the truckload. The Monroe Optimist Club, a local community partner, said it has sold nearly 176,000 pounds of deep-fried cheese curds at the festival to date to serve the needs of youth in the community. Each year, the club donates nearly $40,000 to projects and organizations. The organization hopes to hit the $2 million mark at this year’s Cheese Days help Sept. 14-16 in Monroe. Green County Cheese Days started in 1914. After seeing a little town in Illinois throw a festival for sauerkraut, the original organizers thought Wisconsin could have a more grand cheese celebration. A group of local businessmen planned the festivities and drove a roadster through the city of Monroe to publicize the event. According to the festival’s history, a handmade sign attached to the vehicle read, “First cheese Day Committee 1914-We Started Something!” More than 100 years later, the festival pairs Old World tradition and Swiss heritage with new entertainment that includes contests, music, a parade, and, of course, cheese. Green County has 31 dairy processing plants including 12 cheese manufacturers, according to the Green County Development Corporation. In fact, the county has more Master Cheesemakers and cheese manufacturing plants than any other in the state. Wisconsin crafts more than 600 varieties, types and styles of cheese. Over 60 varieties of specialty, award-winning cheeses are made right in Green County, and some of those are not made anywhere else in the country! In addition to Wisconsin’s irresistible fried cheese curds and unique artisan cheeses, the festival perfectly blends entertainment and education with dairy farm and barn quilt tours, Swiss heritage displays, old-time cheese making demonstrations, antique tractors and more. I am fortunate to not only have this festival take place during my year as Alice but also have such a strong community host the 72nd Alice in Dairyland Finals. The young women selected as Alice in Dairyland Top Candidates will have the chance to go behind the scenes of Green County, network with agribusinesses and likely eat a lot of cheese from May 9-11. Anyone can see the finals for themselves! If you’re dreaming of a cheesy September, make a visit to Monroe for Cheese Days. The celebration can cure any cheese cravings! Will you be there?