Search Results

Ranked third in the nation for potato production, and number one east of the Mississippi, Wisconsin potato growers produce a colorful rainbow of these tasty spuds. In addition to Russets, you’ll find varieties in red, white, yellow and even purple potatoes to add variety to your favorite meal recipes. Wisconsin’s Central Sands region is prime land for growing potatoes. Recently I headed over to Wysocki Produce Farm to tour their facility. Founded in the late 1950s by three brothers, Louis, Francis and Greg Wysocki, WFC began as a potato farm, which still exists as Wysocki Produce Farm. The farm is still owned and operated by the family, with the second generation currently running the company. The second-generation owners of WFC are Russell, Jim, Gary and Bill Wysocki, Kirk Wille and Jeff Sommers. The beginning of our tour started at Paragon Potato Farm with tour guide Nate Knutson (RPE Account Manager). Nate walked me through the various steps of how potatoes are cleaned and packaged. Potatoes need a lot of care as bruising can cause serious loss to potato growers. To prevent bruising, staff inspect and adjust harvesting equipment frequently. Potatoes are either stored in refrigerated warehouses or in non-refrigerated bulk bins up to 20 feet deep. In bulk bins, air is forced from the floor through corrugated metal ducts up throughout the pile. This process ensures good distribution of cool yet humid air, which decreases shrinkage, sprouting and decay. Nate showed us how potatoes are graded into different categories based on quality and appearance. Potatoes even go through “x-rays” to ensure that the potato is perfect on the inside without hollow spaces. Potatoes are separated by size, variety, and quality. AJ Bussan, Ph.D. is the Agronomy Director at Wysocki Produce Farm. AJ arranged a tour in a potato harvester. These machines work by lifting soil and potatoes up onto a series of chain webs where loose soil and small rocks are sieved out. The potatoes are moved to the back of the harvester and separated from large rocks, clods and vines. The potatoes then go on to a side elevator and into a trailer/potato box. Care is taken to never drop the potato more than 6 inches to avoid bruising. Potato trucks have special folding sides to ensure minimal drop! Wysocki Family of Companies (WFC) is a vertically integrated, Midwest-based farm specializing in potatoes and onions. WFC is comprised of RPE, Inc.; Wysocki Produce Farm; Paragon Potato Farms, Inc.; and Paragon Specialties. Wysocki Family of Companies is also a partner in Central Sands Dairy and Tasteful Selections, LLC.

Throughout the month of October I've had a blast promoting Wisconsin cranberries. From wading in a bog to traveling to various TV stations, I've enjoyed promoting our official state fruit. With eight(!!!) bags of fresh Wisconsin cranberries in my cooler and knowing that my mini-fridge didn't have a lot of room left...I knew that it was time to visit Grandma Siemers. She was recently in the spotlight for her Creamy Mac and Cheese recipe featured on Wisconsin Cheese. After a TV interview in Green Bay I traveled back home to make these muffins. Grandma was quite excited to have all of these cranberries because "they freeze so well!" Enjoy! Wisconsin Cranberry Muffins Ingredients: I cup Wisconsin cranberries, quartered 8 tablespoons sugar, divided 1-3/4 cups all-purpose flour 2-1/2 teaspoons baking powder ¼ teaspoon salt 1 egg ¾ cup milk 1/3 cup cooking oil 1 teaspoon grated lemon peel, optional Cinnamon sugar Directions: Sprinkle cranberries with 2 tablespoons of sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large mixing bowl. In separate bowl, beat eff, milk and oil. Make a hole in the center of dry ingredients; pour in liquid ingredients. Stir only until mixed –Don’t overmix! Add berries and lemon peel. Fill greased standard or extra-large muffin cups with mixture. Sprinkle tops of muffins with cinnamon-sugar. Bake at 400° for about 18 minutes for standard-size muffins or about 22 minutes for extra-large muffins. Yield: 12 standard-size or 6 extra-large muffins.

Without a doubt, fall is a beautiful time of year in Wisconsin. Driving around the countryside, vibrant colors are everywhere, from the trees donning beautiful shades of red, orange and yellow, to the crimson apples growing in orchards all around, to the bright orange pumpkins sprinkled around in pumpkin patches and roadside stands. Those pumpkins can bring families together at the kitchen table, as they work to scoop out the insides and carve a masterpiece to display for all to see. With Halloween upon us, and Thanksgiving just around the corner, thousands of pumpkins have made their way into homes and onto front steps and porches all across Wisconsin. But have you ever stopped to think just how special this piece of Wisconsin agriculture really is? The growing season for this orange fruit begins in May when nearly 1,000 pumpkin growers throughout Wisconsin plant the seeds in hopes for a bountiful harvest in fall. A lot of the growers don’t use machines, but rather plant by hand, spreading seeds about a foot apart. When the blossoms begin to develop, typically in late June, growers rely on bees for pollination to help with a bigger and better crop. Just like so many other sectors of agriculture, the goal of each pumpkin grower is a bit different, based on their operation. Some may want small pumpkins to be sold for decoration; others might strive to grow that perfect carving pumpkin; still, others might have hopes of growing the biggest pumpkin Wisconsin has ever seen for a giant pumpkin weigh off. These orange gourds are very nutritious and a healthy choice. Their bright orange color signifies that they are high in beta-carotene, which, along with Vitamin A, aids in vision. Pumpkins are also a good source of fiber, potassium, vitamins C and E and iron. The options are really endless when it comes to cooking with pumpkins. They can be used to make pies, breads and other baked goods, soups and more. Just one large pumpkin has enough meat to bake up to forty pies. Even the seeds can be used! For an easy and delicious snack, clean the seeds, add a few drops of cooking oil and spread them on a cookie sheet baking at 375° for 45 minutes, and you’ve created a tasty and healthy fall treat. The next time you’re driving around Wisconsin’s beautiful fall countryside, take some time to stop at a pumpkin farm. While you are there, you may even be able to enjoy a hayride, navigate a corn maze or sip some hot apple cider at one of Wisconsin’s many agri-tourism sites. Buying pumpkins from local farms, roadside stands and farmers markets is important as it supports our farmers and food processors, while keeping money in our communities and local economy. Today and every day, our state’s pumpkin growers work hard to grow that perfect pumpkin for us to enjoy.

Yesterday I toured Wetherby Cranberry Company and jumped right in (literally!) Located in Warrens, Wis., (Cranberry Capital of the World!) Nodji Van Wychen and her family boast big red berries that are in high demand. Wetherby Cranberry Co. was founded in 1903 and began to pack cranberries at the location in 1905. Today, the marsh has approximately 200 acres of cranberry vines. Head over to www.freshcranberries.com! The cranberry is a staple of Wisconsin agriculture and has earned the spot as our state’s official fruit. Our state ranks #1 in the nation for the production of this tart red fruit as it is our number one fruit crop, both in acres planted and in economic contribution. Here in Wisconsin, we produce 64% percent of the nation’s cranberries and on a global scale, produce over half the world’s cranberries. These berries were first discovered in this country by early settlers, who initially called them “crane-berries” because the blossoms resembled the head and beak of a sand hill crane. Cranberries were first harvested around 1860 in Berlin, Wisconsin and are now grown in 20 counties on 21,100 acres throughout Central and Northern Wisconsin. Contrary to popular belief, cranberries don’t grow in water. They are grown on low-lying vines in well-drained, sandy soils with a low pH. However, these cranberry marshes are established near an adequate water supply, both for irrigation and for harvesting purposes. This water supply can also be used to protect the berries from harsh Wisconsin weather as the water freezes, producing a thin protective layer of ice over the vines. Harvest can be broken down into two separate categories: wet and dry. Berries destined to be sold fresh fall into the dry harvest method. The bed will be flooded with a minimal amount of water to float the berries upward, while a picking machine combs through the vines to gently remove the berries, which then flow freely to the surface and are collected. This method ensures that the berries are handled gently and stay intact to be sold fresh. Wet harvest is used for cranberries that are set to be processed into juice, sauces, or sweetened dried cranberries. Beds are flooded with eight to ten inches of water and a machine with a circular beater is driven through the beds to release the berries from the vines. They are then corralled into a corner and conveyed onto a transport truck. 95 percent of the cranberries harvested in Wisconsin are destined for processing, while the remaining 5 percent are marketed fresh. Of all the cranberries we produce in a year, 20 percent are consumed during the few short weeks of Thanksgiving and the holiday season, but cranberries are great any time of the year. For baking, cranberries are the ideal fruit due to their natural tart flavor. This tartness helps to round out the sweetness of baked goods for a tasty dessert. The bright red color of cranberries also adds to breads, muffins, and cookies. On the savory end of the spectrum, cranberries help to add an extra tang to pork, venison, or beef in the form of chutney and relishes. Make sure to stock up on fresh cranberries when they hit store shelves in the fall. These berries can be frozen for up to a year and pulled out of the freezer to use all year long. In addition to its deliciousness, a cranberry is also packed with nutrition. Cranberries are a low calorie, high vitamin and high mineral fruit with great fiber content. These traits are important in todays health conscious society. Take pride in Wisconsin’s cranberry industry by purchasing berries grown right here in Wisconsin for your next recipe. Check the packaging and search for the “Wisconsin Cranberry” logo. Chances are, the majority of products on shelves here in the state will contain Wisconsin cranberries, as we continue to lead the world in production of this nutritious, and delicious, fruit.

Traveling to Adams County is something that I look forward to every month. From visiting the Adams County Fair, to devouring corn and taters, I know that I will always be greeted by smiles and familiar faces. I recently met Megan Wallendal when she gave me a tour of the Grand Marsh Corn N’ Tater Festival. Her magnetic personality and knowledge about Wisconsin agriculture is inspiring. Recently the Adams-Friendship FFA and I visited Megan and the team at Wallendal Farms. They farm 3200 acres of conventional and organic irrigated farmland. They are a 3rd generation farm who recently (and successfully) transitioned to the next generation. 2017 marks the 50th year of the farm and in those 50 years they have grown over 35 different vegetable crops! Their core values are: Innovators, Practicing Integrity, Adaptability, Uphold Family, and Partner of Choice. The Wallendal’s farm 211 acres of pumpkins. From decorative squash to Jack-o-lanterns, they provide thousands of pumpkins to Walmart, Costco, Aldi, Menards and many other retailers. Picking pumpkins is no easy task. It takes a lot of attention to detail and a lot of planning. It also takes a lot of hand-eye coordination and some muscles too! After we worked up a sweat, we went into the processing plant where they wash and sort the pumpkins into different bins. We learned that different retailers have various expectations and requirements for pumpkins. I found my perfect pumpkin (pink!) and was amazed at how fast and efficient the entire team is in sorting and packaging. Thank you Megan and the entire team at Wallendal Farms for your hospitality. I had a blast learning about this special crop and continue to be amazed at the diversity of Wisconsin agriculture.

I’ve said this for as long as I can remember; World Dairy Expo is like Christmastime for dairy enthusiasts. Farmers and agriculturists count down the days and plan their flights and trips accordingly to witness the magic of this special event. The first week of October is a celebrated and anticipated week where nearly 75,000 people from more than 100 countries travel to America’s Dairyland. The mission statement of this event gives way at its importance. “World Dairy Expo serves as a forum for dairy producers, companies, organizations and other dairy enthusiasts to come together to compete and to exchange ideas, knowledge, technology, and commerce.” I have so many memories surrounding World Dairy Expo: It’s a week that determined that fall sports weren’t for me as my high school volleyball coach told me I had to choose between cows and volleyball (easiest decision of my life!!) It’s a week that when I was younger, would come home with garbage bags filled with pens, pencils, squishy cows, pumpkins and many more freebies that my cousin Jordan and I searched for at the trade show It’s a week where having a grilled cheese and a chocolate milkshake every day isn’t frowned upon, it’s celebrated. It’s a week where you hope that the weather cooperates with your “best” barn clothes It’s a week when you look forward to a dump truck unloading the most prized/anticipated shavings in the world. Colored… and sometimes even with a hint of glitter It’s a week where college students send up a little prayer and hope that their professor hasn’t scheduled a final on one of those “sacred” days Throughout the years I’ve continued to make more fantastic memories at World Dairy Expo. From exhibiting our dairy cattle and witnessing our homebred animals take top honors to walking away with a victory with my collegiate team at the National Intercollegiate Dairy Cattle Judging Contest, World Dairy Expo truly holds a bit of magic. Visiting World Dairy Expo serves as an opportunity to see almost 2,500 head of cattle from across the United States and Canada compete. All seven breeds grace the colored shavings to compete against the best of the best. This world class event’s trade show has over 900 vendors where visitors can witness cutting edge technology and the latest and greatest dairy equipment. Where else can you talk one-on-one with experts, researchers, and national sales representatives who live and breathe the dairy industry every single day? World Dairy Expo also makes the perfect field trip day for fourth grade students in the Madison area. Expo will host tours and activities for fourth graders throughout the grounds. Students will be able to see dairy cattle close-up, observe the milking process, and learn how milk travels from the cow to their refrigerator. And of course, there will be plenty of delicious snacks of cheese and milk. I look forward to visiting with these students and teaching them a few news things about Wisconsin’s dairy industry. Wisconsin’s impressive dairy industry is truly set on display at World Dairy Expo. From virtual tours featuring innovative Wisconsin dairy farms, Wisconsin dairy breeders, vendors and companies, and many networking opportunities, World Dairy Expo serves as a time to reflect on Wisconsin’s success. I encourage all agriculture enthusiasts to attend World Dairy Expo and see for yourself this remarkable event that draws thousands from across the globe to the capital of America’s Dairyland.

I am honored to be able to stay warm in my beautiful mink coat while representing one of our state’s most valuable agricultural exports. This year, A&M Dittrich Mink Farm graciously donated pelts for my mink coat, which I was presented with last week by the Kettle Moraine Mink Breeders. For more than fifty years, mink breeders across Wisconsin have continued the tradition of donating pelts for a garment that is presented to each Alice. This week I had the opportunity to tour A&M Mink Farm, near Medford. Their ranch specializes in dark (black) mink as well as white, palomino, mahogany, brown, silver blue and cross. This family-owned business produces some of the finest furs in the world. This is the second largest mink ranch in America. Read about their history HERE. They showed me how they care for their mink, just as so many other Wisconsin farmers care for their livestock. Because it was such a warm day, extra efforts were taken to make sure the mink were content and comfortable, from providing them with extra drinking water to running water off of the barn roofs to cool them down. Mink experience different life cycles throughout the year. Females are bred once in March, and after 45 days they whelp, or give birth. Baby mink are called kits, and there are usually between five to seven kits per litter. When born, the kits are only about the size of your finger. The kits grow quickly, though, and are separated to pens that house one or two mink to give them plenty of room to comfortably grow and protect their coats. By September, they are already fully grown, and by November, they have developed their winter coats, preparing them for Wisconsin’s cold winter weather. Speaking of weather, Wisconsin’s climate makes it the perfect area to raise mink. Winters are cold enough for mink to produce a full, high-quality winter coat, and, normally, our summers are not too hot. Just like the mink at the ranch I visited, mink throughout our state are given great care year-round. Like other farm animals, mink ranchers work with veterinarians and nutritionists to keep their animals safe, happy and healthy. Nutritionists make sure that the mink’s dietary requirements are being met as it grows and develops. Good nutrition is the key to animal health and pelt quality. Wisconsin’s processing industries provide many different scrap foods high in healthy nutrients. Meat, eggs and cheese, to name a few, make excellent food for mink. Feed is mixed together and delivered to feed animals twice daily. From chicken nuggets to American cheese, mink are great recyclers! Thank you to all of the hardworking mink ranchers who work year-round to take great care of their animals, from the hottest of summer days to the most frigid winter nights. A special thank you to the Mogensen family, the Van Ansem family and the entire team at A&M Dittrich Mink Farm for opening up your farm to me, sharing your story and donating the beautiful pelts for my coat. It is something I will always treasure, especially during the cold days that lie ahead.

Welcome to the International Wisconsin Ginseng Festival! This weekend guests from near and (very) far gather in Wausau, Wis., to celebrate cultivated ginseng. Ginseng is an important crop here in Wisconsin as this state ranks number one in the nation for the production of cultivated ginseng as we produce 95 percent of the nation’s crop. The festival consists of many educational and recreational events. Today we went Heil Harvest were we “Dug our Own Roots” and had the chance to learn more about ginseng and how it is grown. Marathon County, (also known as the capital of the ginseng industry) ginseng cultivation began in the late 1800s at the turn of the 20th century in Marathon County by the Fromm Brothers, but has been used in eastern cultures for its healing properties for over 5,000 years! There are over 185 ginseng producers in the county. The rolling hills, virgin soil and cool summers grow unique roots very high in ginsenosides. Wisconsin Ginseng contains very high levels of ginsenoside, the active ingredient in ginseng. When compared to other ginseng grown outside of the United States, Wisconsin ginseng generally averages higher levels of ginsenoside and also offers the highly-desired bitter taste. Ginseng grown in Wisconsin can be recognized by a trademarked seal that ensures the product is of the highest Wisconsin quality. At the root of the name, no pun intended, is the genus name Panax meaning “heal-all” in Greek. Ginseng is known for its balancing health benefits that help to boost immunity, increase stamina, and decrease stress. A study performed at Mayo Clinic also found that ginseng aids in reducing fatigue for cancer treatment patients. American Ginseng and its relative Asian Ginseng correlate with the ancient “Yin and Yang” philosophy. The American variety takes on the “Yin” characteristics and has a cooling effect that calms and refreshes while the Asian Ginseng is known for its “Yang” characteristics that have a warming effect that stimulates and energizes. Wisconsin is so proud to host this event and together we can learn more about ginseng and sample many products. We’re proud to showcase this special crop and spread the news about ginseng and its many benefits!

Like many of you, my Facebook newsfeed is filled with adorable pictures of kids going back to school. The first day of school was always terrifyingly frightening and exciting at the same time (even in college!). New teachers, new responsibilities, new friends and new routines all encompass the back to school week. As kids go back to school I can’t help but wonder if they are still enjoying “milk breaks.” Back in the day, that was one of my favorite parts. When the clock would strike 2:15 pm we would always squirm with excitement and anticipation to who got to go to the milk cooler with our classes crate. Like the rest of my peers, I always picked chocolate milk because now and back then, chocolate is one of my favorite food groups! Chocolate milk, strawberry milk, and other flavored milks all contain the same great nutrient-rich package as white milk. A glass of milk contains the nutrients of vitamin D, calcium, and potassium that the USDA deems under-consumed by most Americans. These nutrients, along with six others, are perfect for building bright minds and strong bones. As kids go back to school this week, I encourage all parents to ask their kids about their “milk breaks” and perhaps even check in with their classrooms. Click here for great resources for your teacher’s classroom!

I can’t get over how much fun I had at the Wisconsin State Fair and the fantastic people I had the opportunity to meet. All 11 days I was reminded how Wisconsin farmers, agriculturists, volunteers, and even fair-goers care about their fair and its importance for our state and Wisconsin agriculture. At the Wisconsin State Fair I had the privilege of partaking in many unique activities. From welcoming crowds, presenting the Mapping a Healthy Wisconsin presentation, riding in a Clydesdale six-hitch, to even mimicking a pig at the Governor’s 4-H Foundation Auction, I had a blast. I even had the chance to go on the WonderFair Wheel with Secretary of Agriculture Sonny Perdue and Governor Scott Walker. If I had to pick my favorite part of the Wisconsin State Fair – Hands down it was meeting hundreds of people and livestock behind the scenes. Interviewing different animals and their owners, describing their personalities, and sharing facts about the respective species, I made a lot of new friends. Another way that I met people was through the Wisconsin Product Pavilion. While exhibiting dairy at the fair, I always wanted “wholesome” food…especially after the first day when I ate as many deep fried foods as possible. #HumansofWIAG and #HumansofWIStateFair allowed unique interviews to take place and to get a behind the scenes look at the Wisconsin food that has fair-goers flocking every year. Of course I sampled my favorites, but also expanded my horizons. After three days of sleep, lots of vegetables, and eating anything except deep-fried food, I’m ready to hit the road again. I’ll always have a special place in my heart for the most Wonder-fair time of the year.

Yesterday I had the honor of attending the All for One Swine Show at the 2017 Wisconsin State Fair. Youth and teens with an intellectual disability had the opportunity to show a pig and be paired with at least two youth mentors and pig to use for the show. All for One participants had the opportunity to gain the real-life experience of showing a pig. Everyone had a blast learning about their pig. From naming, brushing, and learning how to walk their pig, each and every person in and outside the show ring had a smile on their face. Each participant left with a t-shirt, animal brush and a purple ribbon. These types of events prove that farmers and agriculturists across this great state deeply care about their community. Agriculture truly unites us all!

The last few weeks I’ve had the opportunity to visit many county fairs across the state. Meeting exhibitors, various fair board members, and visitors has been the highlight of my month. While visiting these fairs, many people expressed their concern for continuing the tradition of their local fair. How can we encourage more participation from 4-H, FFA and open class exhibitors to showcase the importance of county fairs? The county fair’s importance dates back to a time when people loved to get together and celebrate. From showcasing their harvest, crafts, pies and more; it brought the community together. It makes me sad when I see a historical tradition on the verge of fading away, as most of my favorite memories began at my local county fair. I was the kid who tried everything. I showed dairy, horses, and brought an entire van filled of projects to the fair. Some projects were special as they got the nod to head to the Wisconsin State Fair…while others turned out to be a great learning experience. County fairs are vital for rural communities. Here are 5 reasons why county fairs are more important than ever: There is more than just ribbons I’ll be the first to say that I learned way more from a white or red ribbon than a blue ribbon. Of course I tried my best to get a blue, but the projects that I received anything less than a blue, I tried so much harder the next year. Without competition, there would be no reason to showcase the best and learn from the best. Working towards being your best self and doing your best work is what helps youth continue to work hard for years to come. Our state rewards hard work. In fact, in 2016 Wisconsin Fairs paid a total of $814,287 in premiums to youth and adult exhibitors based on their placement in their participating categories. Many lessons happen in the show-ring. Whether it was learning how to present yourself and you project in front of a judge or reaching out to businesses prior to the fair and asking them if they would be interested in buying it at the meat animal sale, fairs bring people together for friendly competition and life lessons. Brings the community together each and every year “More than 3 million people attended 76 Wisconsin county/area fairs in 2016.” - Wisconsin Association of Fairs Annual Report I’m guilty of saying “I’ve been so busy,” or “things have been crazy.” It seems like life’s busy schedules get in the way of friendships and fun. Each and every year at the same time, my county fair would happen. Our family would plan our entire schedule around the fair each year. We’d also have the chance of meeting up with friends we hadn’t seen in months. We’d come together to socialize, catch up on local gossip (guilty!), learn, and enjoy good food and entertainment. Explore new projects and interests “The first objective of any fair is to present a teaching/learning experience done in a way that is enjoyable for all ages.” – Wisconsin Association of Fairs Annual Report. From cattle to ceramics, there is an activity and project for everyone. Statewide the top four categories for premium payments to exhibitors were: Dairy Cattle: $92,382 Photography: $84,943 Horses: $79,447 Cultural Arts: $74,601 Besides the projects that I’d bring every year, I always would walk around the 4-H exhibit hall and look at my peer’s projects. I would find a couple projects that kids did and want to do something similar the next year. From making a broccoli salad and trying to write the ingredients as neatly as possible on a 3x5 index card, to reading books on how to make a certain type of loop for a bracelet that I was making…the county fair taught me the importance of trying new things AND patience. One new thing that I tried once was showing a pig. My pig project was supposed to be “perfect.” We picked out a couple pigs… two barrows and a gilt. At our county fair we could bring a gilt and a barrow. Unfortunately, two weeks before the fair my gilt became sick and we decided to keep her home. Raising livestock is tricky because they change so frequently from one week to the next. The barrow that I had been working with for weeks suddenly wasn’t growing at the rate that the other one had. That meant that I had to work my tail off with the better barrow… and fast. The week of the county fair, my barrow still wasn’t walking like he should. He was stubborn! I’ll never forget that showmanship class. My pig would. not. move. However, I kept smiling and showing him the best I could and actually ended up with a 3rd blue. I proudly hung up that blue ribbon on my pig’s pen with the biggest smile on my face. Brings economic activity to local small businesses If you talk to any small business owners, they’ll tell you that the county fair week is one of their biggest weeks of income. If the county fair week would be taken away, their overall growth would suffer. County fair visitors come in to the fair, but they also enjoy the hospitality of local small business. Sometimes, these businesses will even set up an area at the fair to serve their products. These businesses care about the community that they serve. Fun memories for the rest of your life My cousins and I camped at the fair. Although that might sound fun, that meant that we had even more opportunities to laugh AND fight. One night in particular – we won hermit crabs from a stand and decided to bring them into the RV. The next morning, they were gone. Soon we forgot about them and assumed that they escaped to outside. Two weeks later, I unpacked my suitcase and found the two hermit crabs ALIVE and CRAWLING in my suitcase. That story still brings up laughs at Christmas time along with many others that happened at the fair. Socializing, learning and meeting new people is fun. I’ve had so many funny memories at the county fair and even though I might have aged out, I look forward to visiting the fair and many other fairs across the state. Don’t be afraid to ask questions to gain new knowledge as one of the best parts of attending the fair is stepping outside your comfort zone and trying something new. Act now! If you’re a 4-H, FFA or open class exhibitor, I challenge you to participate in a totally new project. I promise that no matter how it turns out…you’ll look back on the memories of the process and be happy with your progress. If you’ve always wanted to try new things, meet new people, and add skills to your resume…participate in your local county fair! Glancing at the current premium book, you will get an understanding of the endless opportunities that are only a couple miles from your doorstep. Lastly, visit your local county fair and/or visit one that you’ve never gone to before. Ask exhibitors many of questions and while you’re at it…sample great food that makes each county fair extra special. Together we can continue to promote and participate at county fairs so that future generations can enjoy this special Wisconsin tradition.