For many Wisconsin farmers, this change in the seasons means harvest is upon us. You may have seen large tractors and machinery on the roads making their way to their next harvest destination, and be sure to drive carefully when near them. This year, National Farm Safety and Health Week  is being held September 21-27, 2025 , with the theme “Safety First, Avoid the Worst.” This annual promotion is led by the National Education Center for Agricultural Safety (NECAS). It acknowledges and uplifts America’s farmers who have encountered challenges in their lives yet continue to work hard to provide the agricultural products that we all need to live a vibrant life. Every day throughout the week is dedicated to a different topic in agricultural health and safety, including grain bin safety, mental health and wellness , ATV/UTV best practices, and especially equipment and rural roadway safety. Safety and caution on rural roadways is very important during this time of year while many farmers are working hard for much of the day, harvesting crops between different fields.   Corn Silage Harvest Many Wisconsin farmers are busy harvesting corn silage. Wisconsin remains number one for corn silage in the United States, producing more than 16.3 million tons of it in 2023. It makes sense that Wisconsin produces the most corn silage because it can be used to feed 1.28 million of Wisconsin’s dairy cows! Wisconsin accounts for 12.6% of the corn silage nationwide, which has increased over the years, and about 780,000 acres of corn are used for corn silage.   78th Alice in Dairyland, Sarah Hagenow   Corn silage is made by harvesting the still green stalk, leaves and ears of corn which is then chopped, fermented and fed to ruminants, like cows.  Once the corn is harvested, many farmers store their silage in bunkers, silos, and silage bags where the fermentation takes place. Corn silage serves as a high-energy forage for dairy cows. One of the most important factors influencing corn silage quality is moisture content at time of harvest.   Other Fall Crops and Honey Some other crops that are being harvested this fall are Wisconsin apples, cranberries, potatoes, pears, squash, and pumpkins. As you bite into these fruits and vegetables, take a second to salute the honeybee who pollinates one-third of our foods, from fresh produce to alfalfa for cows that produce our milk. These hard-working bees also keep us in constant supply of sweet-tasting Wisconsin honey. September is the perfect time to recognize the honeybee because it is National Honey Month! Honey is made possible by our state’s bees AND beekeepers, so we can celebrate the many benefits that this dedicated community brings to Wisconsin’s $116.3 billion agriculture industry. Honey is a sweet and viscous fluid produced by honeybees from the nectar of flowers and is used as a baking ingredient, beauty ingredient and natural throat soother. In 2023, Wisconsin ranked 11th in nation for honey, producing nearly 2.8 million pounds of  honey.   Not only is honey good for Wisconsin’s economy, but it is also great as a natural sweetener in foods. Honey works well as a substitute for granulated sugar in recipes not only because of its unique flavor, but also because it is a liquid and blends easily and quickly with other ingredients. Honey helps foods stay fresher longer because it absorbs and retains moisture. On top of all these benefits, it is great tasting, healthy, and affordable.   With over 62,000 colonies in Wisconsin, there is an abundance of locally made Wisconsin honey from beekeepers right in your communities that you can find at many different locations. Everyone should always keep a jar of Wisconsin honey at home as eating for health has never been sweeter. For ways to sweeten your foods and or for recipe ideas, visit the National Honey Board at www.honey.com   today. 78th Alice in Dairyland, Sarah Hagenow, at a Wisconsin honey farm

In the blink of an eye, August came and went with so many beautiful places, people, and products that I had the chance to interact with and promote!   174th Wisconsin State Fair My August began right off the bat with the best 11 days of summer, the 174th Wisconsin State Fair! I attended every day of the fair and each experience filled my cup to the brim with joy and richness. My first day started bright and early with media interviews and opening ceremonies, followed by a stop to the Wisconsin Products Pavilion to perfect the art of the grilled cheese pull, visit with Something Special from Wisconsin™ (SS f W) members, and taking in the livestock shows throughout Agricultural Village. It was especially meaningful to revisit the Junior Dairy Cattle Show since I was a competitor myself for eight years in that very Coliseum. Throughout all 10 days of this year’s fair, I was able to participate in cow and goat milking demonstrations every day, interview 14 SS f W members, enjoy some very delicious new fair foods, make unforgettable memories with the Wisconsin Fairest of the Fairs Megan Salentine, whip up butter in the Wisconsin Products Pavilion, welcome a couple Brewers players, and meet so many people from all across the state. Every day was a new and rewarding adventure, with highlights including the Celebrity Cream Puff Eating Content, the Governor’s Blue Ribbon Auction, the Blue Ribbon Dairy Products Contest, a fun ride down the Giant Slide, Dairy Building tours with special guests, Wisconsin Fairest of the Fairs Reunion Lunch, and the numerous livestock show contests that showcase the hard work of youth. Mark your calendars for the 175 th  Wisconsin State Fair, August 6-16, 2026!   Marathon County Once the State Fair wrapped up, I caught some rest before I was back on the road traveling throughout Wisconsin. My next stop brought me to Marathon County, the host county for the 79 th  Alice in Dairyland Finals! Each month leading up to the Finals in May, I will be visiting Marathon County for various activities and learning what makes this part of the state so special in contributing to Wisconsin’s agriculture industry.   At the 120th Athens World Fair, I had the great pleasure of meeting with youth exhibitors, addressing attendees at the poultry show, and snacking on some delicious cheese curds from the Marathon County Holstein Association. Since Marathon County ranks second in Wisconsin for dairy production, their cheese curds are sure to delight! Later in August, I continued learning about Marathon County’s rich agricultural heritage at the Edgar Steam Show. This event provides a wonderful opportunity for Wisconsin tractor and steam engine enthusiasts to show off their best antique agricultural equipment and honor machinery’s early roots. At this show, you can even browse the antique mall, take in old schoolhouse lessons, witness a historic sawmill demonstration, or ride on an antique steam engine like I did!   Steam engines need not be reserved for just show, either. Today, historic equipment still can be used for modern day purposes, like steaming corn for hungry attendees at the Randolph Community Corn Carnival on Labor Day! It was a true “full-circle” moment when I was able to learn about the 107-year-old steam engine that provides steam in a chamber for cooking corn, which is then enjoyed by over 2,000 community members. Don’t forget the butter, too! I sure got my fill of “ear-resistible” sweet corn in August as I also attended the 72nd annual Sun Prairie Sweet Corn Festival in Sun Prairie. The money raised from Corn Fest benefits five local non-profit organizations in the Sun Prairie area, allowing those dollars to be reinvested in the community. For a corny fun fact, the festival uses over 600 pounds of butter, supporting our state’s dairy farmers! Sweet corn season is one of my favorite seasons and perhaps is the best way to enjoy those last few official days of summer in the sun. County Fairs Wisconsin’s county fairs don’t end with the State Fair, so I found many opportunities to visit these local celebrations around the state as well. The Juneau County Fair celebrated its community with the Ag and Dairy Breakfast, which offered yogurt parfaits, pancakes, biscuits and gravy, eggs, and specialty cheese. Each dish incorporated a dairy product, showing the variety of ways to start your day off right with dairy! Youth exhibitors then brought their animals to the local nursing home for residents to see and touch, a heartwarming yearly tradition enjoyed by many. Megan Salentine and I attended the Manitowoc County Fair together in late August, where we put on our fancy clothes for the 21st annual Manitowoc Culver’s Futurity. I also was honored to be a guest and co-announcer alongside the 61st Alice in Dairyland, Ashley Andre, at the 25th Anniversary Show of the Sheboygan County Holstein Futurity in Plymouth. All of these “cow proms” provide a unique educational opportunity about Wisconsin’s $52.8 billion dairy industry while showcasing the long-term commitment that farmers have in preparing their animals for show, often starting when the calf is born.   Childhood memories from dairy judging and showing flooded back to me as I continued to visit fairs through August. The Central Wisconsin State Fair in Marshfield, the site of many 4-H dairy judging contests, was a great opportunity to catch up with friends and relive many moments. A tour of the grounds with the 2025 Central Wisconsin State Fair Fairest of the Fair, attending the open dairy show, and presenting about the dairy industry gave me plenty of new memories too! Additionally, traveling to the Iowa County Fair in Mineral Point reminded me of showing at the Brown Swiss Canton II Show as a youth, and the fairgrounds was just as vibrant as ever. From announcing at the youth livestock auction to participating in a youth dairy promotion, I felt immense excitement and delight at having the chance to visit with fairgoers and exhibitors alike. Thank you to all these wonderful fairs for greeting me with open arms throughout the past month!   Dairy Farms More wonderful August experiences happened while welcoming visitors to dairy farms across the state, whether it was for a dinner celebration or an educational meeting. I was delighted to attend the Kewaunee County Farm to Fork Gala at Deer Run Dairy shortly after State Fair. This farm-to-table dinner brought together Northeast Wisconsin community members in a night of curiosity and fellowship, featuring delicious prime rib, baked potatoes, buttered green beans, artisan cheese, and decadent ice cream! The Professional Dairy Producers then hosted a series of Agricultural Community Engagement (ACE) Twilight Meetings focused on bringing community leaders and dairy farmers together. It was inspiring to attend the last of these on-farm meetings at Rosy-Lane Holsteins in Watertown. Throughout the evening, town, county, and state leaders toured Rosy-Lane Farm and gathered in a collaborative discussion with farmers to understand how dairy farms help keep local communities vibrant and sustainable. If you have the opportunity, try to attend an ACE Twilight Meeting in your area next August!   My first two months have left me with memories to last a lifetime! I look forward to continuing to share the stories behind Wisconsin’s $116.3 billion agriculture industry as I keep traveling and learning more.

A list of where you can find the 77th Alice in Dairyland, Halei Heinzel, at National Dairy Month events during the last stretch of her term. My term as the 77th Alice in Dairyland is coming to an end and I am so excited to be finishing my experience as Alice with the celebration of National Dairy Month!   National Dairy Month is a time to give thanks and highlight our state’s dairy farmers and processors. One of my favorite things about National Dairy Month is having the opportunity visit farms around the state for dairy breakfasts, tours, and more. No two farms are the same and it is exciting to see how each farm operates differently! I look forward to traveling Wisconsin and attending many dairy related events as I finish up my time as Alice. Here is a tentative list of events you may be able to find me at during National Dairy Month! Sunday, June 1: Brown County Breakfast on the Farm   at Wayside Dairy, LLC in Greenleaf Sunday, June 1: Dodge County Dairy Promotion Brunch   at Plum Creek Dairy in Fox Lake Friday, June 6: Green Bay Blizzard Indoor Football Dairy Night Game   vs. Iowa Barnstormers Saturday, June 7:   Sauk County Dairy Breakfast   at Narrows Dairy in Rocksprings Saturday, June 7:   Cows on the Concourse   at Capitol Square Sunday, June 8:   Manitowoc County Breakfast on the Farm  at Twin Elm Family Farm in Manitowoc Sunday, June 8: Outagamie County Breakfast on the Farm   at J-Springs Dairy in Freedom Tuesday, June 10:   Tomah VA June Dairy Days  in Tomah Friday, June 13: Dairy Day  in Grantsburg Saturday, June 14:   Tri-County Dairy Breakfast   in Spooner Saturday, June 14: Polk County Dairy Breakfast  in Saint Croix Falls Saturday, June 14: Classic Green Reunion Banquet  in West Bend Sunday, June 15:   Waupaca County Breakfast on the Farm  in Weyauwega Sunday, June 15: Ripon FFA Alumni Country Breakfast  in Ripon Wednesday, June 18: 55th Annual Farmer Appreciation Dinner   in Chippewa Falls Thursday, June 19:   Tour of America’s Dairyland   Bike Race in Janesville Friday, June 20:  Cady Dairy Day  in Wilson Saturday, June 21: Pepin County Town & Country Dairy Breakfast   at Brunner’s Hillside Dairy in Durand Sunday, June 22: Hillsboro Lions Appreciation Dairy Breakfast  in Hillsboro Sunday, June 22: Thorp FFA Dairy Breakfast   at Bill and Bridget Ciolkosz Dairy Farm in Thorp Saturday, June 28: Jefferson County Breakfast on the FARM   at Kutz Dairy in Jefferson Saturday, June 28: Cheese Capital Festival   in Plymouth Saturday, June 28:   “Salute to the Cows Night”   with Wisconsin “Udder Tuggers” at Fox Cities Stadium in Appleton Sunday, June 29:   Marathon County June Dairy Breakfast   at Miltrim Farms Inc. in Athens Sunday, July 6: Door County Dairy Breakfast  at Wilke Farms in Sturgeon Bay (My LAST EVER event as Alice!) You can also celebrate National Dairy Month and support local dairy farmers by including dairy products in your diet and looking for Wisconsin dairy products in stores. Learn more at https://wisconsindairy.org/ . Find me at June Dairy Month events across the state and follow my journey on social media by searching for Alice in Dairyland on Facebook and Instagram. I have absolutely loved serving as an ambassador for Wisconsin’s incredibly diverse agriculture industry as the 77th Alice in Dairyland. Thank you for following my journey and for supporting Wisconsin’s farmers and processors by buying Wisconsin products in stores!

Whether it’s hearing a farmer’s story, sharing facts about Wisconsin’s unique agriculture community or experiencing the state’s diversity firsthand, I have a deep appreciation for our state’s rich agriculture heritage.   My love for agriculture began on my family’s dairy farm in Watertown, one of the many family-owned farms making up 99% of Wisconsin’s dairy industry. Growing up in a community of over 20,000 people, I saw early on the importance of connecting more people to agriculture whether through sports, school, or youth leadership organizations like 4-H and the National FFA Organization I was part of.   That curiosity grew stronger when I served as the 2019–2020 Wisconsin FFA state vice president, inspiring me to pursue a Bachelor of Science in Journalism and Agricultural Marketing Communications with a minor in Agricultural Business from the University of Wisconsin–River Falls (UWRF). I proudly graduated in May 2024.     While at UWRF, I became an on-air host for WRFW 88.7, the student-run radio station. That opportunity sparked my love for broadcasting and strengthened my passion for telling agricultural stories in relatable, engaging ways.   My drive to become a better storyteller has been fueled by hands-on internships gaining experiences with the Mid-West Farm Report and Brownfield Ag News, where I covered statewide and regional agricultural stories. Additionally, my time at WEAU 13 News in Eau Claire broadened my skills, allowing me to bring agricultural stories to mainstream media. From reporting on ethanol’s impact during harvest season to covering the opening of my alma mater’s cheese plant, storytelling is my love.   Additionally, living in Missouri, Idaho and even Europe grew my appreciation for Wisconsin’s unique agricultural community, from June Dairy Month traditions to our thriving agritourism experiences that highlight our specialty crops.   Today, I contribute to various media outlets including the Ag News Daily and Positivity in Ag podcasts, as well as the Dairy Star newspaper. I also enjoy giving back to my community, currently serving as the 2024 Dodge County Fairest of the Fair.     Every day, I’m energized by the opportunity to connect with farmers and consumers through storytelling. That connection lies at the heart of what Alice in Dairyland represents.   As a top candidate for the 78th Alice in Dairyland, I am eager to continue showcasing my love for this state’s agriculture community one story at a time.

My enthusiasm for agriculture is deeply rooted in the fond memories of summers spent at my grandparents’ farm in Mason, Wisconsin. My Grandpa and Grandma Lulich were a proud component of the 99 percent of family-owned dairy farms in Wisconsin. Their love for the land and their work ethic left a lasting impression on me, as I vividly remember helping feed calves and milk cows. These experiences taught me to respect not only nature but those who work selflessly in production agriculture. Those summers ignited a passion within me to create my own agricultural story. At the age of 9, I found myself pleading with my dad to buy me my first market lambs to show at the county fair. He agreed, but on one condition: I had to eat lamb in order to understand the purpose of a meat animal project. That moment marked the beginning of my journey. In 2010, my brother, Ethan, and I started Lulich Show Stock, a business dedicated to raising market lambs and beef cattle. We now focus on the beef side, as we have 35 cows in our care. This entrepreneurial spirit led me to become an active member of 4-H and FFA. It was through these organizations that I discovered my love for advocating for agriculture, and I soon became a volunteer educator for Wisconsin Ag in the Classroom. I held several leadership roles on club and chapter officer teams, initiated a cattle jackpot show, served as one of nine students on the National 4-H Leadership Team, and attained my American FFA Degree. My journey continued at Iowa State University, where I immersed myself in organizations like Block and Bridle, the National Agri-Marketing Association, the International Sales Team, and CALS Ambassadors. Internships at Dairy Farmers of Wisconsin and the Wisconsin Department of Agriculture, Trade, and Consumer Protection broadened my agricultural knowledge. Last May, I graduated with a Bachelor of Science Degree in Agriculture Education, and today, I proudly hold the role of agricultural educator and FFA advisor at Viroqua Area Schools. My mission continues to advocate for agriculture and motivate the next generation to understand and appreciate the industry. From childhood farm visits to FFA chapter leadership, agriculture has been the driving force of my life. I am honored to be a part of Wisconsin’s $116.3 billion agricultural industry and inspired to impact its future leaders.

Growing up on my family’s multi-generational grain farm and elevator, I thought my riding in the combine with my grandpa, waving ‘hello’ to every farmer who passed by, and watching my parents’ early morning and late-night hours were normal in every household. As I got older, I realized how blessed I was to grow up on one of Wisconsin’s 95% family-owned farms.   Helping on the farm was something I enjoyed as a kid, but I was drawn to animals and dreamed of showing them at our local county fair. That dream became reality when an adorable Brown Swiss calf came into my life in 4th grade. From that moment on, my focus shifted from corn kernels to calves. What started as one show calf eventually grew into my brothers and I building our own small herd of Brown Swiss show heifers and exhibiting at many shows. I became deeply involved in the breed at the local, state, and national level, even serving as the 2023-2024 National Brown Swiss Youth Ambassador. In this role, I connected with Brown Swiss breeders, exhibitors, youth and consumers to help promote the unique qualities of the Brown Swiss breed.   My passion for dairy and agriculture was fueled through involvement in 4-H and FFA. In high school, I jumped at every chance to participate in different leadership conferences, career development events and public speaking competitions. These experiences sparked my interest in public speaking and communication. Once I merged my passions for agriculture and communications, I found my calling in life – agriculture advocacy and storytelling.   This calling led me to the University of Wisconsin-Madison, where I double majored in dairy science and life sciences communication with a certificate in digital studies. On campus, I was involved in the Association of Women in Agriculture, Badger Dairy Club, Collegiate Farm Bureau and the dairy judging team. These clubs gave me the chance to explore different agriculture perspectives through on-farm experiences, consumer education events and networking with industry professionals at dairy judging competitions and conferences.   Agriculture has been a constant, a guiding principle in my values and a driving force behind my passions. I am incredibly grateful to have grown up with a family and community that plays a dedicated part in Wisconsin’s 116.3 billion dollar agriculture industry. As a Top Candidate for the 78th Alice in Dairyland, I am excited to continue sharing our state’s agriculture story.

Cheesemaking is more than just science—it’s a story. And when I reflect on my journey, I realize how closely it mirrors the very process I work with every day. From barn boots to lab coats, here’s how my path in agriculture has unfolded—one cheesemaking step at a time. Milk – Where It All Began I grew up with milk—literally. Through 4-H and FFA, I spent my youth showing dairy cattle, waking up early for chores, and sharing agriculture with others. I loved giving people hands-on experiences with the dairy industry, and I knew my future was rooted in agriculture. Culture – Shaped by Community The key to great cheese is culture—just like the key to growth is the people and experiences that shape us. From the family who let me show their animals to the mentors who encouraged me, community was everything. That drive led me to UW-Platteville, where I gained a deep appreciation for the science behind the dairy industry. Rennet – The Turning Point Rennet transforms milk into curds—and for me, the shift came when I joined the production team at Grande Cheese. I thought I’d always work directly with cattle, but this opportunity sparked a new curiosity and shifted the course of my career toward dairy products. Curds and Whey – Choosing My Path Grande felt like home. I learned so much about cheesemaking, but I knew I wanted more. Like milk separating into curds and whey, I had to decide what would stay with me. The curds—my passion for dairy, education, and processing—stuck. The whey—my time and experiences on the plant floor—were valuable, but I was ready to step into a new role as a Research & Development Scientist. Mixing and Molding – Blending Passion and Purpose Just like forming curds into cheese, my career became about combining the parts of myself that matter most. My agriculture roots, my love for science, and my passion for storytelling all came together to develop new products and share how Wisconsin milk becomes safe, wholesome, and delicious cheese for consumers. Tasting – Sharing the Results Today, people experience the results—not just in the cheese I help create, but in the story, I tell as a Top Candidate for the 78th Alice in Dairyland. From the show ring to the R&D lab, my journey reflects the full flavor of Wisconsin agriculture. I’m proud to share my story—and help tell the story of our state’s $116.3 billion agriculture industry, from farm to fork.

Growing up on a diverse fruit, vegetable, and livestock farm in Wisconsin continues to have a profound impact on my connection to nature and the changing seasons. From the anticipation of berry-picking, planning farm-to-table dinners, visiting community events with Melvin the Moo Truck, attending the Dane County Farmer’s markets or helping market the fall corn maze—I am incredibly fortunate to have found endless opportunities for creativity, all thanks to the rich legacy of Wisconsin agriculture and family.   The seasons change quickly with the bustle of fall potato harvest and pumpkin patch adventures quickly turning into walks with my mom through the cattle shed and around the frozen blueberry patch. In these quiet moments we reflect on the success and failures of the past year and chart a plan to be better the next. Being involved in these conversations with my family has taught me to notice the world around me, always looking for the next idea or story.   A passion for growth has been a key factor in my education and athletic journey. I earned a degree in English-Education with minors in Spanish and Entrepreneurship from Ripon College before pursuing a master’s degree in sport psychology. After being a student-athlete for 5 years, I have shared my motivation for running with new college students as a Graduate Assistant coach. I have drawn many parallels between working hard on the farm and logging miles on foot, while appreciating a seasonal landscape!   I am proud to be a part of the 95% percent of farms in Wisconsin that are family-owned. Each summer I return home to be fully immersed in the harvest and distribution of hydroponic vegetables, strawberries, and blueberries. I love attending Saturday markets in Madison, because so many wonderful specialty crops and products are represented in one central location highlighting the best of the season! It is a perfect opportunity to showcase our agricultural story and connect consumers with their food. Our farm is always changing in alignment with the innovative spirit of Wisconsin agriculture. My family encouraged my dream to manage an ice cream truck, affectionately known as “Melvin the Moo Truck.” One of my favorite things about Melvin is that we serve Chocolate Shoppe Ice Cream, which supports the Dairy industry and another Wisconsin family-owned business!       When my family travels, we make it a priority to visit local agribusinesses. Sampling cherries in Door County, touring lavender farms on Washington island, picking apples in Gay’s Mills, and having fun at Feltz Dairy Store in Steven’s Point inspires us to enhance our own farm while appreciating the pride Wisconsin producers take in sharing their expertise. Choosing to invest your time and money locally ensures you'll receive top-quality products and unforgettable experiences. While you may think of agriculture as the food you eat, it is also the places you visit, people you meet and activities you enjoy. Wisconsin has something special to offer you in every season!

The first six months as Wisconsin’s 77th Alice in Dairyland have just flown by! In the first half of my year, I have had the opportunity of a lifetime, visiting farms, touring agribusinesses, attending events, and engaging with schools! As I reach the halfway point in my year, I want to reflect on some of these experiences and the privilege of promoting Wisconsin’s $116.3 billion agriculture industry. After I was announced as the 77th Alice in Dairyland in May 2024 in Door County, I celebrated my graduation at the University of Wisconsin–Madison the following weekend. Eager to begin this role, I embraced the chance to carry on the special tradition of promoting Wisconsin agriculture. My term began on July 8, 2024, after a few weeks spent learning more about Wisconsin agriculture, the Alice in Dairyland program, and gaining insights from the 76th Alice, Ashley Hagenow. Each day is a new experience, whether through travel, events, or connecting with people of all ages. My first events as Alice included reading storybooks at the Cambridge Library and attending the Jefferson County Fair—an ideal start to a year dedicated to educating the public about Wisconsin agriculture. In my first few months, I’ve attended major events like the Wisconsin State Fair, Wisconsin Farm Technology Days, and the World Dairy Expo. This fall, I've especially enjoyed visiting classrooms through the “Expedition Agriculture” program to highlight Wisconsin specialty crops and working with the Girl Scouts of Wisconsin–Badgerland Council on educational beef and dairy farm visits. Through various business and industry tours, I’ve deepened my understanding of the diversity of Wisconsin agriculture, from cranberries to mink, potatoes to honey and more. Preparing for the 78th Alice in Dairyland Finals, to be hosted in Crawford County in May 2025, has also given me the chance to connect with rural communities in the Driftless area and explore the unique agricultural industry that can be found there. When not traveling across Wisconsin in my ethanol-fueled vehicle, "Tassie," sponsored by the Wisconsin Corn Promotion Board, I work on social media content and monthly articles to reach new audiences within and beyond Wisconsin. I’ve especially enjoyed creating video content for followers. Recently, I’ve partnered with radio and TV stations to promote the Something Special from  Wisconsin program and the importance of supporting local businesses during the holiday season. I’ve also been active in sharing Wisconsin dairy recipes as part of the "12 Days of Dairy" and collaborating with the Wisconsin Potato Promotions and Grower Auxiliary Board to bring potato-based education into schools, featuring a delicious recipe for Potato and Chocolate Chip Cookies! While it’s hard for me to imagine, in six more short months I’ll be handing over Tassie’s keys to a lucky new Alice. Applications for the 78th Alice in Dairyland opened on January 2, 2025, with submissions due by January 31, 2025. Interested applicants must submit a resume, cover letter, references, personal biography, and application form. Qualified candidates will then go through an initial interview process. I am so excited to meet candidates for the 78th Alice in Dairyland and witness their special journey as Top Candidates leading up to the 78th Alice in Dairyland Finals hosted by Crawford County May 15-17, 2025. To learn more about the Alice in Dairyland application process, visit www.AliceinDairyland.com . I look forward to sharing more of my adventures in agriculture for the remainder of my journey as the 77th Alice in Dairyland.

Tie on your apron, put on your favorite holiday songs, sort through all your recipe cards, and grab some Wisconsin butter – its baking time! Whether making pies, cookies, appetizers, or main dishes, Wisconsin butter is sure to bring your holiday cooking and baking to the next level! As the story goes, sometime about 10,000 years ago, a traveler filled a sheepskin bag with milk, tied the bag to a horse, and set off on a long journey. When the traveler arrived to their destination, they were surprised to see their milk had separated and been transformed into a delight that we now call butter! Wisconsin’s 13 butter processing plants use the same basic concept to make butter today, though of course neither a horse nor a sheepskin bag are fundamental to the process anymore. Instead, milk comes in from our dairy farms, is pumped off the milk truck, and is churned until the liquids separate out, forming buttermilk, and leaving behind creamy, delicious butter. Salt may be added at this point, but otherwise no additional ingredients are needed. By regulation, butter contains at least 80% fat, approximately 16% water, and 3% milk solids. Wisconsinites sure do enjoy our butter no matter how we’re eating it, consuming more than three pounds per year, above the national average of about 2.5 pounds. Butter is enjoyed all year round, but it sees a surge in sales during the holiday season as people prepare for baking, family gatherings, and community celebrations. Compound butters are another trend that is helping people enjoy Wisconsin butter in brand new ways! This combination of softened butter and various ingredients that add flavor, most commonly garlic, herbs, and spices, can be used over meats, vegetables, or even warm bread. The best part is, it’s easy to make right at home! If you aren’t sure where to start, Dairy Farmers of Wisconsin has several recipes to choose from, such as the Zesty Lemon and Dill Havarti Butter that is perfect for seafood, featuring dill Havarti, lemon zest, and fresh dill. There’s also a recipe for Fresh Pear and Blue Cheese Butter, an impressive balance of flavors with blue cheese, combined with fresh pears and sage. You can find more recipes at www.wisconsincheese.com or you can create your own favorite flavor combinations using whatever you have on hand! Do you know how to identify Wisconsin dairy products on the grocery store shelves? Anytime you see the Proudly Wisconsin Dairy badge or the number “55” on packaging, you know you are eating genuine Wisconsin dairy products. You can also look for the red and yellow Something Special from  Wisconsin™ logo. When you are picking up butter for your holiday gatherings, to make compound butters, and throughout the year, be sure to look for the “55” to enjoy butter from right here in Wisconsin!

Fall brings celebrations with family and friends that many of us have looked forward to all year. As the turkey, mashed potatoes, cranberries, vegetables, and dessert are being passed around the table on Thanksgiving Day, remember to send a “thank you” to the many Wisconsin farmers that make this meal so special. For many families, the star of the meal is the turkey, but for others it is all about the sides. From the green bean casserole to the pumpkin pie, many of our traditional Thanksgiving sides come from specialty crops. Specialty crops are “fruits and vegetables, tree nuts, dried fruits and horticulture and nursery crops, including floriculture,” according to the U.S. Department of Agriculture (USDA). Green beans and pumpkins are not the only specialty crops covering the table around Thanksgiving. We’ll often find sweet corn, potatoes, cranberries, sweet potatoes, squash, and more. These Thanksgiving goodies are extra “special” because Wisconsin is a top producer of many of them! The tart, tangy cranberry has strong ties to the state of Wisconsin. At nearly five million barrels a year, Wisconsin produces more cranberries than any other state in the nation and more than half of the entire world's supply. Cranberries offer several health benefits, and approximately 20% of the annual cranberry crop is consumed during the holiday season. The Badger State is among the nation’s leaders in the production of vegetables. Wisconsin ranks first in the U.S. for producing green beans and third for sweet corn, green peas, and carrots. You can use any of these Wisconsin specialty crops in your Thanksgiving dinner in a variety of ways. Wisconsin is also number three in the U.S. in the production of potatoes. Potatoes are naturally fat-free, cholesterol-free, low in sodium, and an excellent source of vitamin C, and those eaten with the skin are a good source of potassium, making them a healthy choice for our Thanksgiving dinner. Now of course, we cannot forget the best part of any Thanksgiving dinner – the dessert! With more than 300 commercial apple orchards producing more than 50 varieties, Wisconsin offers a ready supply of apples for your home baking needs. If pumpkin pie is on the table for your Thanksgiving, head to your local pumpkin patch and look for small, round sugar pumpkins, sometimes called pie or sweet pumpkins. When picking right from any of the 4,000 acres on which Wisconsin pumpkins are grown, look for a stem that’s brown but still firmly attached, and check for blemishes and bruising. You don’t have to stop there: cherries, blueberries, ginseng, mint, and more can all be found on Wisconsin farms, ready to be made into your family’s favorite dessert! These specialty crops can come together to make a delectable Thanksgiving dinner, especially when they come from local producers and businesses. You can browse the directory at www.somethingspecialwi.com   or look for the red and yellow Something Special from Wisconsin™ logo in your grocery store to be sure you are enjoying Wisconsin-made items from Something Special from Wisconsin members, who certify that at least 50% of their product's ingredients, production, or processing is from or completed in Wisconsin.

In the early 1900’s, chicken was primarily served for special occasions and eggs were a luxury, so, with the exception of a few rural family farms, households didn’t keep them around. World War I changed this when Uncle Sam himself expected Americans to “…Keep Hens and Raise Chickens” to reduce food shortages across the world. There was even a “Rechickenize France!” campaign started by the Daughters of the American Revolution after France ran out of fresh food during the conflict. This trend of individual households keeping chickens and other poultry continued through World War II. However, once victory gardens were no longer promoted by the U.S. government to keep up food supply, backyard flocks started to decline. Around this same time, production capabilities improved and chickens could be raised in large numbers, reducing the cost of purchasing the items from the grocery store. Little by little, however, the trend of backyard flocks is inching back into our lives, including poultry besides chicken like turkeys, ducks, geese, pheasants, guinea hens, pigeons or quail! These birds aren’t just found in backyard flocks today, but can be 4-H projects, an additional source of income for a hobby farm, or raised commercially across our state. Chickens are still Wisconsin’s most popular type of poultry to raise; as of January 1, 2023, Wisconsin was home to nearly 7,000 layers and more than 57,000 broilers in yards and on farms of all sizes. Chickens were the first FFA project I had in high school! I started with a managerial project: two chickens that lived in a friend’s coop that I showed at the county fair. By the next year I had expanded to 12 chickens that I raised in my own backyard, five of which I took to the fair that summer. Once I aged out of showing I continued expanding my flock, adding more chickens and additional species like ducks, turkeys, quail, and geese. I have since reduced my flock to just three hens-- Bonita, Rex, and Jewel-- whom I visit as much as I can between my travels as Alice. Poultry don’t require excessive inputs or equipment, making them a nice entry point into raising livestock. Consider these key elements from University of Wisconsin-Extension if you’re considering getting your own flock. Is your desired bird a good fit for your environment and your lifestyle? Does your municipality allow your desired species? Some may not allow any while others have limits on numbers, species, sex, and shelter requirements. Check with your municipality ordinances. Do you have enough space? Each species has its own requirements so some may be a better fit for your situation. Consider how your animals’ needs will be met when/if you travel. Do you have other pets that may not interact well with the birds? All poultry need a clean, dry, adequately ventilated, draft-free environment, likely with the need for supplemental heat if over-wintering. This should protect them from potential predators and the elements. Feeding and watering systems should be easy to clean and large enough to accommodate your flock. Feed is the most expensive part of raising poultry. Each species of poultry does have its own set of specific requirements to keep them healthy and happy. Once you’ve determined which species you’re considering, your local UW-Extension office and the Wisconsin Poultry and Egg Industries Association can be helpful resources. If you’re not ready to raise your own or you don’t have the space, you can find locally raised chickens and eggs through the Something Special from  Wisconsin program at www.SomethingSpecialWI.com .