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.

To celebrate the 48th Anniversary at Dupont Cheese Inc., Hugo Mielke had an idea. Invite the neighborhood over, contact local media outlets, and sell their signature colby cheese for 2.48lb. The result? During this three day celebration Dupont Cheese sold approximately 1,800 lbs. of colby cheese and had over 550 customers visit the store. In regards to media coverage, Mike Austin from WFRV, WJMQ Radio, Clintonville Tribune, Marion Advertiser and thousands of social media “impressions,” allowed this event to be an incredible success story. Open for 48 years, the Laack family has owned and operated the Dupont Cheese Factory and store in Marion, Wisconsin. As dozens of locals visited the store, Fred and his wife Ann welcomed many neighbors and friends. Staff called customers out by name, current town stories and current events were shared and of course, excitement about Wisconsin cheese had everyone smiling and laughing. While dairy farmers and the dairy industry struggle with low milk prices and challenging times, events like this one serve as the perfect reminder what makes America’s Dairyland so special. Our love and pride for Wisconsin Cheese is undeniable and farmers, cheesemakers, and cheeselovers all can celebrate over a product that tastes great and creates a major economic impact. This event created excitement and revenue for a local business but also brought together the community to remind everyone why the dairy industry is truly a dairy community. I encourage you to go out to your local grocery store or creamery, purchase an extra pound of cheese, an extra gallon of milk or treat yourself to a scoop of ice cream. Thank you, Dupont Cheese Inc. for this heart-warming reminder of why cheesemaking is the recipe for success in Wisconsin’s $43.4 billion dairy industry. Hugo and I handed out many samples of fried colby cheese and colby grilled cheese drizzled with real Wisconsin maple syrup. Colby Cheese Original to Wisconsin, cheesemakers first produced colby, a close relative of cheddar, in the central Wisconsin town of Colby in 1885. Similar in flavor to cheddar, colby is softer and has a firm, open lacey texture with tiny holes and a higher moisture content. Its mild flavor similar to young cheddar. Cheesemakers spray the curds with cold water and stir them while they are still in the vat to prevent the curds from knitting together. This procedure gives colby a more elastic texture than cheddar. www.dupontcheeseinc.com Fun Fact: Six times a week they process 170,000 lbs. of milk to make 17,000 lbs. of cheese every day!

Throughout my travels I’ve been able to learn about Wisconsin’s sheep and wool industry from the farm to the mill. In order to learn more about the final product I traveled to Columbus, Wis. to visit Susan McFarland at Susan’s Fiber Shop. When you walk through the doors you will find an incredible selection of fiber-related products. From raw Tesswater sheep wool, yarn in every color, tools and equipment to even a cute dog named Max, you will definitely find what you’re looking for and more. Susan McFarland was originally an art teacher, and now loves to help people learn about techniques using fiber. Susan is an expert when it comes to all things fiber-related. She loves to find the perfect equipment to complete various projects. Speaking with Susan you could see her excitement and passion for wool and its future. Susan’s Fiber Shop also offers classes (below). Learning how to use a drop spindle was difficult at first, but with Susan’s expertise and patience I got the hang of it in no time! Thank you Susan for your expertise and for sharing many laughs with me! https://www.susansfiber.com/ Felted Hats: Thursday March 16th, 10am-3pm Felting a hat is an easy project for beginners. It is a quick project with something wonderful at the end of the day. Everyone will complete a hat and enjoy it forever! $85. Beginning Drop-Spinning: Saturday Feb. 24th 2pm Learn how to spin! Spin yarn for your own textile projects. In this class, we will work with a variety of fibers and you will even get the chance to meet the flock of American Teeswater sheep! Who knows if you will want to try "growing your own" fiber! $20. Advanced Spinning I: Sunday, Feb 25th 1pm-4pm In this class we will experiment with different methods of spinning. We will work on Long draw, English Long Draw, Inch Worm, and others, as well as some basic carding techniques. If you want to be challenged in your spinning then this class is for you! Bring your own spinning wheel (if you have one) so that you are the most comfortable in learning. $50 Advanced Spinning II: Sunday, March 4, 1pm-4pm This class is designed to stretch your horizons with your spinning! We will help you spin for socks or a lacy shawl all the way through to a woolen or worsted weight for a sweater or hat. If you want to become the best spinner you can be then this class is for you! $65. Solving the Mystery of Fiber Preparation: Saturday, March 17th 1pm-4pm Learn what to look for when you pick out a fleece, and how to get that fleece ready to spin. This class will cover scouring (washing), picking, and carding (with both hand and drum carders). Learn how to work with batts and roving using a Diz, and how to take a fleece from the sheep to your wheel. $35 Color Blending: Sunday April 15th 1pm-4pm In this class you will have the amazing opportunity to work with a variety of different fibers to blend for color, texture, and softness. Find out the different benefits of working on a drum carder, blending board, or hackle. At the end of the day you will have a sampling of batts to take home and use! Drop in and Dye at Susan's: Saturday June 4th - Class is Yarn or roving buy from Susan's ! A fun dye day at Susan's! Come in for an hour, or come for the day! During this time we will explore the world of dyeing! Bring your own dye-able roving/yarn or purchase some at the shop. There will be demonstrations of vat dyeing all day long. Bring your knitting or spinning wheel along and enjoy the day! If you will be here for lunch then please bring a dish to pass. Explore the world of Spinning Learn from an Expert: Call for an appointment we do one on one classes or groups. See if you wish to learn to spin or get a spinning wheel. Enjoy your time exploring fiber from raw to washed. From carding to spinning to plying. Take the plunge not polar but fiber spinning. Have fun. Learn from the expert herself Susan. She will take you from being nervous about learning to being a pro..... $95. Reserve your spot today! Call: 920-623-4237