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!

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.