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Stomping around the farm in my kid-sized work boots, the strength of my parents often amazed me. There was plenty of work to do on our dairy farm. One of my first tasks was to give fresh water to our baby calves. Struggling to carry a full pail, I used my little red wagon to pull the containers to our hydrant. Meanwhile, my parents could carry not one, but two buckets full of water by hand. I wanted to do whatever it took to grow strong like them. Their advice: eat your fruits and vegetables. My parents always pushed for my brother and me to get our five a day. Being a typical kid, I did not always want to eat foods that were good for me. Fortunately, we had many choices when purchasing fruits and vegetables. Our agriculture industry’s greatest strength is its diversity. Wisconsin ranks first in the nation for the production of cranberries and snap beans and is among the top producers for sweet corn, potatoes, carrots, apples and more. I had no excuse to keep Wisconsin produce off my plate. As I grew, I traded my childhood boots for adult work shoes like my parents wear. I developed strength thanks to the vitamins, minerals, fiber and antioxidants in Wisconsin fruits and vegetables. Accepting more responsibilities on my family’s farm, I no longer needed my wagon to do chores. My muscles developed. My hands became calloused, and I could finally keep up with my parents. Now when I look at one of my hands, I see the simple reminder to continue eating my five daily servings of fruits and vegetables. Crunching on a crisp, Wisconsin apple in the morning, snacking on Door County Cherries in the afternoon and enjoying green peas with melted Wisconsin butter at night are some of the easiest and tastiest ways to fuel my adventure in agriculture. Whether you are a farm kid, athlete or a businessperson, Wisconsin fruits and vegetables can help anyone reach their goals. This summer, help me spread the word by using #GiveMeFive to share how you get your five a day. Let’s swap stories and ideas so together we can fill the shoes of those who first inspired us to grow.

Food has a tendency to bring people together. The smells of warm breakfast can get even the sleepiest of individuals out of bed. Friends who need to catch up go out to lunch. Families gather around a table at night to discuss their day. In my life, food brought our family together before it even reached the store. My family’s dairy farm is in the rolling hills of Crawford County where we are surrounded by some of Wisconsin’s more than 300 commercial apple orchards. Those orchards have U-pick strawberry patches in the summer. Every year, my mother and I take time to pick a couple ice cream pails worth of strawberries together. It is a time to talk about family, the farm and the future. Even during this crazy, wonderful year as Alice, my mom and I found time to visit our local strawberry patch. Picking what was left for the season, we made several strawberry goodies and froze a few to be used later. At home, we have a garden planted in the rich soil of southwest Wisconsin. I learned how to distinguish our fruits and vegetables from weeds by working alongside mom. To this day, I am amazed to see how the plants grow, bloom and produce everything from tiny cherry tomatoes to large pumpkins. The garden is a family affair that brings education into the outdoors. Although voluntary cherry tomatoes seem to take over each year, we learn and develop new tactics to improve our garden. When plans fail, such as this year when we lost our cucumber plant, we can always rely on the local farmers market to offer the fruits and vegetables we need. Plus, shopping at a farmers market can support the local farmers, artisans and community members by contributing $212,000-$1.1 million in economic activity depending on the size and length of the season. I was recently invited to bake and sell at pie at the Lodi Agriculture Fair’s famous Celebrity Pie Auction. Once again, food brought the community together for a great cause as proceeds from the pies benefitted the fair and 4-H. I debated what type of pie to make. The diversity of Wisconsin’s agriculture industry is its greatest strength, and our state is the top producer of cranberries and among the top producers for tart cherries, apples, and much more. While I struggled to pick just one flavor, I had no question who I would need to help bake the pie. Together, my mom and I decided to make a strawberry rhubarb pie using rhubarb from a patch we planted in the yard a couple of years ago. In typical farmer fashion, the pie came out of the oven just moments before I left for the fair. In an outstanding community effort, 15 pies sold for a total of $16,000. Picking the perfect moment to spend with my mother and baking great memories in the kitchen for the Lodi Ag. Fair will certainly be one of my favorite memories as Alice. Since fruit and vegetable season is still in full swing, do you have any sweet or savory pie recipes to share? I would love to see them! As a trade, I’ll share our strawberry-rhubarb recipe below. Ingredients Filling: -3 cups sliced rhubarb -2 cups sliced strawberries -2/3 cups granulated sugar -3 tablespoons cornstarch Streusel Topping: -1 cup all-purpose flour -1/2 cup brown sugar -1/2 cup cold butter, cut into tablespoon-size pieces Directions -Preheat oven to 375 degrees. -In a large bowl, combine the rhubarb, strawberries, sugar and cornstarch. Mix well. -Pour strawberry/rhubarb mixture evenly into pie crust -In a small bowl, combine flour and brown sugar -Add the butter. Cut the butter to the flour/sugar mixture until it looks like coarse crumbs. -Sprinkle streusel topping evenly over the top of the pie without covering the edges of the pie crust. -Place pie on baking sheet and cook at 375 degrees for 50-55 minutes -Let the pie cool before slicing. *This is a tart pie, so I would highly recommend enjoying a piece with Wisconsin ice cream or whipped cream!

Each Fourth of July, homes are beautifully decorated with American flags and patriotic decor. People wear red, white and blue outfits to gather with family and friends. Fireworks fill night skies with dazzling displays of color. Among all the traditions we have to celebrate this national holiday, some of our most memorable customs focus on food. Growing up, my family always used Wisconsin fruits and vegetables to add color on the Fourth. With the holiday conveniently landing between strawberry and cherry season, bold red fruits are always available to brighten breakfast, snacks and dessert. Lunch after a hometown parade would not be the same without buttery Wisconsin potatoes and onions on the grill. Are there any Wisconsin fruit and vegetable staples for your celebrations? While the Fourth is an American holiday, I often find myself thinking about other nations across the globe. I am amazed Wisconsin farmers can provide safe, wholesome food for not only our state’s residents, but also people around the world. Wisconsin agriculture is known for the quantity and quality of its products that we enjoy every day. The value of Wisconsin’s agricultural exports increased more than three percent in 2017, according to the Wisconsin Department of Agriculture, Trade and Consumer Protection. In fact, Wisconsin currently ranks 12th nationally in agricultural exports. While we are America’s Dairyland, our state stands out in all areas of agriculture. Among Wisconsin’s top five agricultural exports are prepared vegetables and fruits. Wisconsin’s farms and agribusinesses sell their goods to nearly 150 countries around the world, giving millions of people options for adding color and flavor to their daily routine. As farmers continue to be more efficient and productive, we find new domestic and international markets for those quality agricultural products. Fourth of July decorations, outfits, and fireworks may be American customs, but people can celebrate with us worldwide by enjoying Wisconsin-grown products. My favorite adornment on tables will be brightly colored fruits and vegetables that are packed with nutrients to help us enjoy the holiday for years to come.

For 30 days, Wisconsin puts all eyes on one of our signature industries. We celebrate our dairy farmers and processors who provide a safe, wholesome and secure food supply for families. We cherish the delicious dairy products our state has to offer including cheeses that win awards around the world. We pay tribute to an industry that contributes to our state’s economy, culture and future. Looking back on the month of June, my life has been whirlwind of dairy breakfasts, creamery celebrations and even a cycling series dedicated to America’s Dairyland. Every moment became an incredible memory. Although I was raised on a dairy farm, I am proud to say I learned something new at each event, proving the depth of our $43.4 billion dairy industry. Feed mills, dairy equipment manufacturers, veterinarians, genetics companies, dairy software businesses and more create a wave of economic impact and opportunity across the entire state. Before we move into July, I want to say thank you to all who hosted a June Dairy Month event in 2018 and to those who are now planning for 2019 celebrations. As my family prepares to host a dairy breakfast next year, I have a deeper appreciation for the dedication of those who open their homes and businesses to share their dairy story. Without host families, volunteers and guests, the commemoration of our dairy industry would not be possible. June Dairy Month may be coming to an end, but that does not mean the enjoyment of dairy products has to stop. Parfaits for breakfast, a cheese and cracker tray at family gatherings and ice cream for dessert are some of the easiest and tastiest ways to keep the celebration going all year in America’s Dairyland. How will you continue to be undeniably dairy this summer?

While every day may seem like Cheese Day in Wisconsin, June 25 marked the second year of celebrating our state’s top dairy product. Government officials, representatives from the Wisconsin Economic Development Corporation and individuals from the Wisconsin Department of Agriculture, Trade and Consumer Protection covered the state to visit 13 cheese companies and facilities. On the highly-anticipated Cheese Day, I had the honor of flying with Lt Gov. Rebecca Kleefisch and Mark Maley of WEDC. Leaving Maizey on the ground, we soared in Wisconsin’s sky speaking with excitement about the people and places we would visit. Our first stop was Nordic Creamery in Westby. The Bekkum Farmstead has been owned and operated by the family since emigrating from Norway in 1917. Al and Sarah Bekkum respect their Norwegian heritage in the store that features handcrafted cheeses made from cow, goat and sheep milk as well as artisan butter. Al is decorated with gold and silver medals from national and international competitions. Our wheels later landed near the Eau Galle Cheese Factory operated by the Buhlman family. The founder, Leo Buhlman, apprenticed for eight years as a cheesemaker in Switzerland before opening the factory in 1945. In 1958, Buhlman started making cheddar cheese to meet the changing market. Eventually, he found his niche with hard Italian cheese. Eau Galle Cheese produces millions of pounds of cheese per year and has won seven national and international awards. Lastly, we touched down in Green Bay to celebrate with Schreiber Foods. L.D. Schreiber founded Schreiber Cheese Company in partnership with Merlin Bush and Daniel Nusbaum in 1945. The company started with a single production facility. Today, Schreiber Foods is the world’s largest employee-owned dairy company with operations in 12 countries and 15 U.S. cities. The company’s three main lines of dairy products include natural cheese, process cheese and cultured products. On our return flight home, I couldn’t help but admire the diversity of the three companies. Men and women of different heritages and business approaches turned their passion into success. As I looked out the window, I realized the same is true across Wisconsin’s landscape. From the sky, farm fields were easily separated by different crop varieties. While the plane lowered to land, livestock of all species came into clear view. I saw farmers making hay and combines harvesting completed fields. Although June is Dairy Month, we truly need farms of many different types, sizes and production methods to bring success to Wisconsin agriculture. Wisconsin ranks first in the nation for the production of not only cheese but also ginseng, cranberries and more. As Alice, I look forward to making every day Cheese Day, Cranberry Day, or Ginseng Day as I learn from our farmers and processors and continue to celebrate our state’s achievements in agriculture.

Sunshine Genetics, is a world-renowned provider of embryo technology and a source of elite bovine genetics. Located in Whitewater, they are an international company that provides IVF and ET services to both small farms and large genetic businesses. The Sunshine Genetics brand name is recognized in the cattle world everywhere and they bring a lot of recognition to America’s Dairyland. I had the fantastic opportunity to learn about Sunshine Genetics with a tour from Dr. Greg Schueller, and Kerry Eiler. Together they explained the many moving parts of Sunshine Genetics. (Pictured L-R) Kerry Eiler – Herdsman, Anna Lucht – Hired hand, Greg Schueller – Owner/Veterinarian, Olivia Brandenburg – Hired hand, Jeff Boldt – Herdsman Embryo Transfer (ET) is a procedure that cattle breeders use to produce multiple offspring from their elite females. Numerous embryo donors have embryos collected at the Sunshine Genetics' ET center and local farms daily. On average, 6-7 good quality embryos are collected per superovulation procedure, and this process can be repeated every 30-60 days. Conventional ET involves hormone treatments of donor cows and heifers to stimulate the ovaries to produce multiple follicles. One week after artificial insemination (AI), the embryos are recovered non-surgically from the donor's uterus. A microscope is used to locate the embryos, which are washed, and graded for quality. The embryos can be transplanted into recipient heifers/cows or can be frozen for future use. The frozen embryos can be marketed internationally, providing superior male and female genetics to breeders in other countries. Sunshine Genetics takes great pride in caring for embryo donors owned by breeders living across the world. These clients recognize the advantage of working with U.S. genetics. The cattle owned by their international clients can produce embryos sired by popular new sires. Consequently, these embryos can then be exported and implanted prior to the semen from these U.S. bulls being widely distributed in their own country. (Information provided by http://sunshinegenetics.com /)

Door County is known for beautiful views, exquisite shops and of course – cherries. Yesterday I had the fantastic opportunity to go to Seaquist Orchards to learn all about cherries and Wisconsin’s cherry industry. Dale Seaquist met me at their Farm Market north of Sister Bay. Dale showed me around their store that carries all their products that are made from cherries. From cherry jellies and jam, cherry turnovers and pies, to even cherry mustard (a favorite of mine), the store is packed with delicious cherry items. About 150 years ago, the Seaquist family moved to Wisconsin from Sweden and started a small apple orchard. They heard about the success of cherries in other parts of the county, so they made the three day trip to Sturgeon Bay and bought 700 cherry trees at six cents per tree. When the cherries were harvested, the boat was used to take the cherries across the water to cities on the other side of the bay. Today, Seaquist Orchards is in its sixth generation of the family business. They have grown to about 1,000 acres of cherries, and are the largest cherry grower in Wisconsin. Dale took me on a tour through some of the acres of mostly Montmorency cherries which are a tart cherry that is ideal for baking. Dale also showed me other trees that are on the farm including apple and pear trees. Although we just missed the cherry blossoms, the apple trees were in full blossom which made for great pictures. The lovely, fragrant cherry blossoms are a rite of spring. Bees must pollinate the flowers. Just as the trees begin to blossom, cherry growers let bees loose in order to distribute the pollen so that fruit will blossom. The flower must be pollinated in order for the tree to bear fruit. Cherry trees can last a long time and they buy their new trees when they are about one year old and plant them. As the trees grow over the next couple of years, they do things to help the limbs of the tree grow out instead of up. It’s important to keep the tree balanced and strong for when it bears fruit. The trees won’t really be harvested until they are four or five years old. On one cherry tree there is on average 7,000 cherries – enough to make 28 cherry pies! Because cherries can easily be harvested by a machine, the trees need to be able to handle the 40,000 pounds of thrust the shaker uses, so they need time to develop a strong root system. The Seaquists plant about 8,000 trees a year mostly replacing old trees. In total, they have close to 100,000 cherry trees! Cherries are harvested at the end of July. After the cherries are shaken from the tree in less than seven seconds, they are taken to the processing plant in large metal tanks. The cherries are cooled in water and then are dumped into another tank to begin processing. The cherries come out of the water and on to a series of conveyor belts that shake away any remaining stems and leaves. The cherries are separated by size, pitted, and inspected before they are loaded into 30 pound buckets with 5 pounds of sugar. Besides tasting great, cherries really are “America’s Superfruit” since they are packed with vitamin A, vitamin C, and antioxidants. Thank you to the whole Seaquist Family and everyone at Seaquist Orchards for such an amazing day!

What did you have to eat this morning for breakfast? Maybe some pancakes, an omelet or a bagel. There are endless possibilities for great tasting dishes with eggs. Eggs are all-natural and packed with a number of nutrients. One egg has 13 essential vitamins and minerals in varying amounts, high-quality protein, unsaturated fats and antioxidants, all for 70 calories. Eggs' nutrients can help you with weight management, muscle strength, eye health, brain function and having a healthy pregnancy. Particularly important for aiding healthy brain function and pregnancy is choline, which is amply present in eggs. The yolk contains a higher percentage of the eggs’ vitamins than the white, including all of the eggs’ vitamins A, D and E. Egg yolks are one of the few foods that naturally contain vitamin D. Wisconsin has a very diverse agriculture community which includes eggs. Egg production increased 15 percent to 1.62 billion eggs for the year ending November 30, 2016. There were 5.62 million layers, with an average of 288 eggs per layer. I recently had the fantastic opportunity to tour one of Wisconsin’s egg farms, S&R Egg Farm of Whitewater. S&R Egg Farm was first hatched in 1958 with 12,000 chickens and has grown to an estimated 4.3 million healthy egg-laying hens today. This third-generation family-owned and operated egg farm produces up to 3.8 million eggs daily. S&R Egg Farm is committed to producing quality farm fresh eggs which starts with healthy egg-laying hens. Strict diets, clean environments, and continuous access to fresh food, air and water aid in the production of quality farm fresh eggs. Their commitment to their birds begins with top-notch animal care throughout the hen’s life. S&R Egg Farm hens are fed an all-natural vegetarian diet, with no hormones or antibiotics, using locally grown corn and soybean based feed with added vitamins and mineral supplements blended in their new state of the art feed mill. The hens are housed in climate controlled barns with free access to feed and water which has a state-of-the-art ventilation and automated daily animal waste removal system that improves air quality and living conditions. Every S&R Egg Farm egg undergoes a strict egg examination process to ensure egg freshness and quality. Before packaging, the eggs endure a precise dirt and crack detection check ensuring shipping of only the freshest, highest quality fresh farm chicken eggs. There are no roosters on their egg farm, guaranteeing a 100% non-fertile farm fresh egg. To guarantee freshness, eggs are processed and packed within 24 hours or less and shipped out within three days of lay. In honor of May being National Egg Month here are some fun facts about eggs. The color of the egg is determined by the breed of chicken and the color of the ear lobes. Hens with white feathers and ear lobes produce white shelled eggs while hens with red feathers and red ear lobes produce brown shelled eggs. As a hen grows older she produces larger eggs. The egg shell may have as many as 17,000 tiny pores over its surface. Through them, the egg can absorb flavors and odors. This is why eggs are stored in cartons to help keep them fresh. Yolk color is determined by what a chicken eats. Thus, a darker yolk usually means a diet that contains more corn or alfalfa in the feed. Yolk color does not affect nutritive value or cooking characteristics. Egg yolks are a rich source of vitamin A regardless of color. You can tell if an egg has been boiled by spinning it on the counter top. If it spins quickly, it is boiled; if it spins slowly, it is not boiled. Try it! Eggs are the perfect choice for breakfast. The protein in eggs is the highest-quality protein found in any food and provides steady and sustained energy that starts your day off right. Now, what's for breakfast tomorrow?

We hope the following suggestions will help you enjoy your cheese, and help make it last. 1. Let your cheese breathe. Despite what goes on in the dairy aisle at many grocery stores, plastic isn’t the ideal wrap for cheese. Instead, cheese is best stored in breathable paper or cheese bags. (In a pinch, parchment or wax paper will work. However, paper alone isn’t always sufficient. We recommend double-wrapping delicate cheeses, such as bloomy or washed-rind cheeses like Brie. Wrap them first in parchment paper, then in plastic wrap. Cheese rinds are living things, and wrapping them tightly in plastic alone will smother and kill the rind. Put some cheeses, such as Cheddar, in a zip-top bag alone. Squeeze all the possible air out to improve your cheese’s chances. Otherwise, humidity will build up and the cheese will ammoniate. The same situation applies to small plastics (Tupperware, etc.). 2. Face your cheese. We get it. You’re not always going to be able to go to a cheesemonger to get a hunk sliced fresh off the wheel. Sometimes you just gotta go for the shrink-wrapped grocery variety. That’s okay, but know that the longer a cheese is wrapped in plastic, the more likely it is to taste like it. Improve the cheese’s taste by “facing” it - take the edge of a knife and scrape along the exposed face of the cheese to peel off the layer that’s been next to the plastic. You can also use this method to scrape mold off hard cheeses. The cheese underneath is still good. On the other hand, don’t try facing the mold off fresh cheeses with no rind. Once you see green, blue or pink mold, it’s done. 3. Keep your cheese cool—but never frozen. Store your cheese (properly wrapped) in the vegetable drawer or the lowest part of your fridge, which is warmer and a bit more humid. As tempting as it may be to freeze a delightful cheese you just have too much of, don’t do it. The freezing and unfreezing can cause the membrane of the fat molecules to burst and release their moisture, which causes off flavors and texture. And though you can keep some cheeses, especially hard ones, out at room temperature for a couple hours at most, don’t store them that way. It’s too warm, and the cheese will sweat out its butterfat, drying out in a few days. 4. Remember, the shelf lives of your cheeses vary. Just as there are hundreds upon hundreds of types of cheese—from bloomy to blue and fresh to firm, cheeses’ ideal shelf lives vary considerably. We recommend the following general guidelines: Fresh (no rind): 5-7 days (these can’t be faced) Bloomy (Brie type): 5-10 days Washed rind (orange exterior): 7-14 days Semi-soft to firm: 2-3 weeks (face before serving) Hard/dry: Up to 4 weeks (face before serving) Blue: It really depends on moisture. Soft, creamy blues like Gorgonzola Dolce last 5-10 days; drier, fudgy blues like Stilton last 2-3 weeks. Other Tips: Store like cheeses together. Parmigiano Reggiano is going to store much differently than a Reblochon or other soft ripened cheese, so it doesn’t make sense to wrap these two up together in the same piece of waxed paper. Aged cheeses are more durable and store longer than softer, fresher cheeses. Store milder cheeses away from stronger cheeses. Stronger cheese can impart their flavors to the milder ones. Blue cheeses should generally be stored on their own, since the mold from the blue cheese can particulate over whatever is stored with it. Trust your instincts. Ammonia smells, black mold and slimy surfaces are all good indications that your cheese may be too old for consumption. Different people have different levels of tolerance for this sort of thing, but here’s my suggestion: if it grosses you out, throw it out and don’t look back. Results may vary. Remember, good cheese is a high maintenance food. Variables like room temperature, humidity, the temperature inside your refrigerator and the temperature outdoors will all affect the lifespan of a cheese. Experiment with what works best.

It’s known as one of the most intensive and public job interview processes in Wisconsin - the road to becoming our state’s next agricultural ambassador. Six talented young women are currently in the midst of this journey with hopes of being selected as Wisconsin’s 68th Alice in Dairyland. Their journey started back in February of this year with submitting an application meeting specific requirement criteria. To apply, one must be at least 21 years old, a female, and reside in Wisconsin. In addition, at least three years of experience in a communications, public relations, or marketing field is required, along with significant knowledge of Wisconsin agriculture. If these criteria are met, the applicant will be invited to a preliminary interview that takes place at the Wisconsin Department of Agriculture, Trade, and Consumer Protection (DATCP). These interviews narrow the field from a diverse pool of applicants to a group of 4-6 top candidates. After being named a top candidate, there are weeks of preparation leading up to the selection in May. The top candidates gather in March for a two-day briefing process that introduces them to the role of Alice in Dairyland, helps develop their communication skills, and formally introduces them to the public. The candidates spend a day at DATCP in Madison meeting the team behind the Alice in Dairyland program and learning from guest speakers in the industry. From there, they travel to that year’s host county, this year’s being Adams County, and meet the planning committee who has been hard at work for nearly two years planning the finals event. The second day entails official photographs, agri-business tours, and the much anticipated press conference announcing the top candidates for the position. This press conference is also the candidates’ first opportunity to speak to radio, TV, and print media as an Alice candidate and prepare for this integral portion of Alice’s job description. The top candidates will stay busy these next few weeks preparing for the Final Interviews, taking place next week (May 17-19) in Adams County. The Final Interviews span the course of three days and evaluate the candidates on all aspects of Alice’s day-to-day activities. Three panelists, comprised of a representative from DATCP, a member from the Dairy Farmers of Wisconsin, and an individual from the agriculture industry at large, evaluate the candidates on each of these aspects. Candidates will first undergo radio and TV interviews similar to those done in the position of Alice. They will also sit down with the three-member selection panel for a personal interview and writing exercises conducted before and during the finals are critiqued throughout the process as well. The candidates will have the opportunity to test their on-the-spot thinking skills and knowledge on agriculture in front of an audience during the discussion meet. A finale event concludes the three days and includes speeches from the candidates, one on an agribusiness tour in Adams County and a last final speech before the panel makes their selection. For many, this journey spans far beyond just four months and is years in the making. The choice to apply for Alice in Dairyland is a substantial decision and takes time and dedication throughout the process. You can support these six highly qualified top candidates during the Final Interviews by purchasing tickets to see the Discussion Meet on May 18th and the Finale Banquet on May 19th. Visit www.aliceindairyland.com to learn more and follow along on social media to keep up with the candidates as they prepare for the opportunity to serve as Wisconsin’s 71st Alice in Dairyland.

As soon as I could walk, I found myself outside in the barns, working alongside my dad on our family’s dairy farm. Some of my favorite childhood memories involve the farm. From learning to drive a tractor in the bumpy fields behind the house to handing my dad towels in the parlor before I was tall enough to milk the cows myself, farming has and always will run deep in my heart. As I got older, my passion for this industry, and this state only grew stronger. During the summer after I finished kindergarten, my parents took me to the St. Croix County Fair to watch a family friend show their dairy heifer. As I stood ringside watching my friend walk his little brown calf around the ring, I knew I had to do everything it took to be there next year, leading my own calf around that ring. Sure enough, the next summer my dad and I picked out the perfect little May heifer calf and I was ready to make my show ring debut. From then on, I was hooked, spending the next 12 summers exhibiting dairy, beef and hogs at the county and state fairs. In school, I was always known as the “farm kid.” Living just 30 minutes away from the Twin Cities area, there weren’t many farm kids in my school. I was that weird kid that would talk more about cows and farming than gossip and boys. After school, instead of going to the movies or out with friends, I found myself heading out to the barn cleaning stalls, feeding pigs, and milking the cows with my dad. In high school, when other kids my age were getting jobs at fast-food joints, I was purchasing my first beef cow and starting my own business. Finally, during my senior year, when everyone was looking forward to graduating, I was choosing to leave the comforts of my hometown and attend a different high school 30 minutes north to take advantage of a better agricultural education program. Currently, I am a graduating senior at the University of Minnesota – Twin Cities where I am studying Agriculture Communication and Marketing with a minor in Animal Science. Over the past four years, I have been active in the Gopher Dairy Club and Beta of Clovia sorority, as well as staying involved on my home farm, continuing to grow my herd of beef cattle, and staying connected to Wisconsin Agriculture. I am blessed to be selected as a Top Candidate for the 71st Alice in Dairyland and look forward to the possibility of promoting all aspects of Wisconsin agriculture over the next year.

From high heels to farm fields Hello everyone! My name is Kaitlyn Riley, and I am a 71st Alice in Dairyland Top Candidate. Although I am a writer, my adventure in agriculture is told better by the shoes on my feet than words on paper. I grew up among the 96 percent of Wisconsin dairy farms that are family-owned. Spending most of my time with our beloved Jersey cows, I only needed a pair of work boots and clean sneakers for school. As I got older, basketball, cross country and dress shoes made their way into my closet. I was not sure what career path my feet would follow until I was a senior in high school recording a radio advertisement for June Dairy Month. Local radio legend Norb Aschom turned to me and said, “You have a voice for broadcast.” Leaving my barn boots behind, I studied strategic communications and broadcast journalism at the University of Wisconsin-Madison. I wanted to combine my walks of life and share the story of Wisconsin agriculture. The diversity of Wisconsin’s agriculture industry is our greatest strength, and Wisconsin has a big story to tell ranking first in the nation for the production of ginseng, cranberries, cheese and more. After graduation, I had the chance to work with Norb as a farm news director for WPRE-WQPC Radio in Prairie du Chien. I later became a multimedia journalist at News 18 in Eau Claire. Wearing high heels, I did everything from covering local events to interviewing presidential candidates. In my years as a journalist, the most memorable stories were those that required the pink rubber boots I kept under my desk, the stories that introduced me to farmers. In May of 2017, I dusted off my barn boots and returned home to my family’s dairy where I manage calf and heifer care. I proudly walk through the mud and muck while working in an industry that contributes to our state’s culture, economy and future. I still slip on a pair of flats as a freelance journalist writing about agricultural advancements. I applied to become the 71st Alice in Dairyland because I want to walk a year in Alice’s shoes. I want to learn from Alice’s adventures to better educate urban and rural audiences about the farms of different types, sizes and production methods that bring success to Wisconsin agriculture. I hope our footsteps meet in Adams County, so I can ask the story behind your shoes!