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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!

Adventure is right here in Adams County! Eating raspberries as fast as I could pick them. Catching and trying to get farm kittens to love me. Playing cops and robbers the night before my FFA chapter hosts “Day at the Farm” at my friend’s dairy farm. Being excited to share with eager fourth graders about the happenings on a farm and the possibilities of agriculture at this event. My name is Jacqui Hilliard and these are a few of the memories that kick-started my adventures in agriculture. Growing up on my parents’ grain farm in Wisconsin Dells and my involvement in FFA and Adams County 4-H led me to pursue a lifelong career as an agricultural enthusiast. Through 4-H and FFA, I was able to have countless agriculture adventures and meet lasting friends. Some of my best memories were made at the Adams County Fair as I prepared to show everything from calves in the Tiny Tot show to blueberry turnovers and sewn homecoming dresses. FFA allowed me to carry over my passion for agriculture into college at the University of Wisconsin-Madison where I served as the president of the Collegiate FFA chapter. Other professional organizations I was involved with on campus included Badger Crops Club, the Horticulture Society and the UW Marching Band. Working as a student intern for the West Madison Agriculture Research Station and Allen Centennial Garden on campus helped me learn about various industries and to explore my interests. After graduating last year with a Bachelor of Science in horticulture and agronomy, I jumped right into the agriculture workforce and joined McKay Nursery, a landscaping company in Waterloo. I work as an Assistant Plant Propagator planting up to 20,000 landscape plants a day in the summer. This position has shown me how diverse Wisconsin’s agriculture industry really is. Thinking back on all of the opportunities presented to me through Wisconsin agriculture, I am so thankful for being able to grow up in this community. As the 71st Alice in Dairyland selection process continues, I am excited to represent the host county of Adams and continue to create lifelong friendships and adventures in agriculture.

“Every adventure requires a first step.” – Cheshire Cat, Alice in Wonderland Howdy folks! My name is Alexus Grossbier, and I am from Elk Mound, Wisconsin, located in Dunn County. Ever since I can remember, I was surrounded by and grew to love animals and agriculture. The first step I took toward my adventure in agriculture happened on my parents’ hobby farm. We raised sheep and chickens and pigs, oh my! Horses, cats, and dogs also rounded out the Grossbier herd. I witnessed sows farrowing little piglets, learned how to bottle-feed a neglected lamb, and cared for small chicks until they were old enough for me to collect their eggs. Additionally, I gained a strong understanding about the meat industry at a young age watching my father work as a butcher. As I helped my father with his business, Spring Brook Meats, I learned the importance of knowing where my food comes from, what it takes to run a small business, and the proper way to process raw and ready-to-eat meat products. Even today, as I still help contribute to the business, I know working with and educating the public about meat animals and the meat industry is essential to the growth of Wisconsin’s agricultural trade. My relationship with agriculture grew immensely when I joined the Elk Meadow 4-H club and participated as a member and leader for ten years. In high school, I started raising and showing pigs for the Dunn County Fair, a hobby my younger sister now participates in. Even though I was not able to show pigs after high school, serving as Dunn County’s first ever Fairest of the Fair in 2017 allowed me to continue to share my love and passion for the county fair with others. As Alice, I hope to continue to share my passion and knowledge about agriculture in Wisconsin with consumers as well as learn from the producers and people that make up the agricultural industry. I am more than honored to be a part the 71st Alice in Dairyland process! The five women I get to share this experience with are some of the most passionate individuals, and the people of Adams County, the host county for the finals ceremony, have humbled me with their generosity and hospitality. Just as Alice took her first step into Wonderland to begin what would become the adventure of her life, I courageously take my first step as an Alice candidate into Wisconsin’s agricultural wonderland and begin an adventure I will never forget.

My Adventure in Agriculture - One of the lucky ones I’m one of those lucky kids who got to grow up on a family farm in Wisconsin. I learned how to work and how to love and appreciate agriculture. I also learned how to add a little extra spunk into everyday life alongside the cows at Jazzy Jerseys, my home farm in Lodi, WI. I did regular farm kid things like 4-H, FFA and showing cows at the fair. At the Lodi Agricultural Fair, I realized in high school that my favorite part of the fair wasn’t showing, it was talking to people about my cows and watching someone’s eyes light up as they pet my cow or watched how I milked her. I soon realized heading to college to study Dairy Science and Communications would be a perfect fit, so I attended UW-Madison for the next four years. Living in a barn For three years in college, I lived in our campus dairy barn. Coming from living my whole life in the country on a farm, I was excited to live in a city as big as Madison, but was definitely happy to return home to cows every day. While studying Dairy Science, I learned more about the science of a cow than most people will ever need to know. But, with my Life Sciences Communication classes, I learned how to make that information, like the biochemistry of a cow stomach, interesting to other people. Madison was a great place where I was surrounded with people from different backgrounds, and the more I talked about cows with them, the more we talked about food and agriculture. Loving all of agriculture While cows are where my background is, as I’ve learned more and more about Wisconsin agriculture, it’s pretty hard not to be proud of our outstanding industry. For four years during college, I co-hosted a radio show, ‘Ag Chat,’ where we talked about current events in Wisconsin agriculture for an hour each week. It’s truly fascinating. Additionally, through various agriculture organizations, I visited agricultural businesses all over the U.S. and saw our food, fuel and fiber system in action. Through multiple jobs and internships, I gained an in-depth perspective from businesses that keep the agriculture industry strong. And above all, I’ve met some amazing people along the way. I’m Sydney Endres. I love agriculture. I love cross-country skiing, rock music and smiles. And I am so incredibly excited to start my journey as Alice in Dairyland with you all!

Hi, everyone! I am honored to be a candidate for the 71st Alice in Dairyland and am looking forward to learning more about agriculture and adventure in Adams County, host of this year’s finals. For those who don’t know me, I am a Holstein loving, wanna-be cheese expert from Janesville, Wisconsin in Rock County. I grew up on my family’s dairy farm feeding calves with my mom, tagging along with my dad during planting season and harvest, and washing 4-H fair calves with my sisters. My younger sisters and I show registered Holsteins, and I was an active youth member of 4-H, FFA and Junior Holstein programs. I’m a Senior at the University of Wisconsin-Madison, where I will graduate in May with a degree in Dairy Science. My agricultural background and excitement for Wisconsin agriculture is driven primarily by three things: Places, passions and people. The Places- My interest in showing dairy cattle and internships I’ve held have taken me throughout the state. Whether it is driving through the rolling hills of southwestern Wisconsin or along Lake Winnebago, agriculture is everywhere. Let your sense of adventure lead you to explore the world of agriculture in Wisconsin. The Passions- Mine? A quick, easy answer is Holstein cows and Wisconsin cheese. What’s yours? I’m amazed at the diversity of Wisconsin agriculture, and I hope you’ll join me as I learn more! Agriculture easily combines passions with livelihoods, livelihoods whose purpose is to provide safe, healthy food and products for consumers. The People- There is something special about listening to a young 4-H member talk about the first pig she took to the Fair or engaging with a lifelong crop farmer and seeing his life’s work expressed in the smile on his face and calluses on his hands. Wisconsin’s agriculture community has a story to share and, now more than ever, consumers are expressing their curiosity about the food they eat. As Alice in Dairyland, I will share my love for Wisconsin agriculture as I travel throughout the state and write about people in agriculture and their passion for producing food and fiber for consumers of all ages.

It’s more than just a field of corn. It goes beyond the feed fed to our livestock. And it’s providing more than just fuel in our tanks. Ethanol production here in Wisconsin supplies us with a renewable fuel source, reduces emissions in the air, and most importantly, supports the corn growers right here in our state. Wisconsin’s nine ethanol plants produce more than 500 million gallons a year – making Wisconsin the ninth-largest ethanol producing state in the country. These plants use more than 180 million bushels of corn each year – about 37 percent of the state’s corn crop. Ethanol production in Wisconsin generates $4.2 billion in economic activity, impacting 19,000 jobs, with $982 million in wages, and generates $306 million in taxes. Ethanol is now found in all ‘regular’ gasoline in Wisconsin because of its clean air benefit. Wisconsin has more than 140 E85 refueling stations for Flex Fuel Vehicle owners to fill up with fuel containing up to 85 percent ethanol. Because of growing consumer demand, some stations are adding blender pumps so drivers can use ethanol-blended fuel with more than 10 percent ethanol. Looking past the pump, ethanol production yields more than just fuel. Through the processing of corn for ethanol, a protein rich livestock feed is also produced. Dried distillers grains with solubles (DDGS) are a valuable byproduct that are compromised of the non-starch portions of the corn kernel. Each bushel of corn (56 pounds) yields 2.8 gallons of ethanol and 17.5 pounds of dried distillers grains with solubles (DDGS). In addition to food and fuel, pure carbon dioxide is also captured from the fermentation process and can be used for various applications, such as freeze drying or bottling beverages. Here in the United States, we produce more than enough corn to supply both food and fuel. In fact, we are actually running a surplus of corn each year. Let’s break it down. In a typical growing season, 5.2 billion bushels of corn are used for livestock feed, 3.5 billion bushels go directly into the production of 13.5 billion gallons of ethanol, 1.3 billion bushels will be exported for feed purposes, and 733 million bushels will be carried over as surplus. These numbers will continue to increase as our corn growers continue to grow more corn using less land, water, and inputs. Today, these farmers are producing 68 percent more bushels per acre than 30 years ago while also reducing energy use by 43 percent, fertilizer use by 50 percent, crop irrigation by 53 percent, and soil loss by 67 percent per bushel. Ethanol is also environmentally friendly as it reduces emissions into the air. The environmental benefits of ethanol can be traced all the way back to the corn field. Think of these fields as giant solar collectors that are transforming sunlight into a valuable product while also producing oxygen and sequestering carbon dioxide from the air. The benefits continue through the production process as today’s ethanol plants are producing more fuel with fewer inputs. For every 1 unit of energy invested into ethanol production, 2.3 units of energy are made available to the consumer. When it finally arrives in a fuel tank, this renewable fuel burns cleaner than gasoline, reducing greenhouse gas emissions by 40-50 percent. This renewable fuel is grown right here in Wisconsin and supports our local corn growers, decreases our dependency on foreign oil, lowers fuel prices, reduces emissions into the air, and provides feed in addition to fuel. The next time you stop to fuel up, look beyond the pump and thank our local corn growers who provide all of us with these benefits. I truly appreciate these farmers when I stop to fuel up my E-85 Ford Explorer, Maizey, which is graciously donated to the Alice in Dairyland program by the Wisconsin Corn Promotion Board. Make sure to keep an eye out for us as we continue to make our travels around America’s Dairyland.

Prepare for this salad to knock your socks off and get you ready for flip-flops. Best. Salad. Ever. 12 ounces salad greens (spring mix) ½ cup dried Wisconsin cranberries ½ cup pecan halves 6 ounces Wisconsin blue cheese 2 whole apples (cored and sliced) ¼ cup olive oil 1 tablespoon Dijon mustard ¼ cup of Wisconsin maple syrup 1 teaspoon apple cider vinegar Salt and black pepper Add the greens, cranberries, pecans, cheese and apples into a large salad bowl Mix the olive oil, Dijon, maple syrup and vinegar in a small jar and sprinkle with salt and pepper. But the lid on the jar and shake well to mix.

This Wisconsin Maple Vinaigrette tastes amazing and is perfect for spring! It’s sweet, tangy, and perfect to go on top of any salad. Plus – it’s easy to make with ingredients that are probably already in your pantry! ¼ cup extra-virgin olive oil ¼ cup pure Wisconsin maple syrup 2 tablespoons apple cider vinegar 1 teaspoon of lemon juice 1 tablespoon of Dijon mustard ½ teaspoon kosher salt ¼ teaspoon black pepper Whisk all ingredients together until the dressing is well blended. This can be refrigerated for 3 days in an airtight container.