It was another great month celebrating Wisconsin agriculture! My October was full of dairy celebrations, countless fall visits to farms of all kinds, and educational presentations to students. This month, I enjoyed new experiences such as cranberry and ginseng harvests as well as an entire event to celebrate mashed potatoes! I started the month with an event that’s near and dear to me – World Dairy Expo (WDE)! As the premier meeting place of the global dairy industry, my time at WDE included greeting international visitors, joining Dairy Farmers of Wisconsin in their booth, connecting with trade booth attendees, educating students, and visiting the international cattle shows. I even had the opportunity to walk a time-honored “Alice” tradition by gracing the colored shavings during the Supreme Champion Ceremony to deliver the coveted results of the Supreme Champion cows. This event is like my version of the Super Bowl, and I can’t imagine starting October any other way! The dairy excitement continued with my last Sundae on the Farm of the season. I headed to Sheboygan Falls for the 6th annual Sundae on the Farm at Diamond Vu Agricultural Education Center. Their mission is to “provide academic and field-based agricultural opportunities through hands-on learning that fosters mental health, vocational, and life skills instruction.” I enjoyed visiting with local agricultural businesses and attendees to share the share the message of Wisconsin dairy and agriculture! My Wisconsin Agritourism Celebration wrapped up in October with some wonderful visits to Alice media partners. During my travels celebrating agritourism in Wisconsin, I visited destinations across the state such as corn mazes, pumpkin patches, cheese stores, farmers markets, and more! There’s always an abundance of options to enjoy the 13 million acres of agricultural land or the products that come from it in Wisconsin. Look for your next ag-venture on the Wisconsin Department of Agriculture, Trade and Consumer Protection agritourism homepage . Cranberries are especially important in Wisconsin as our state fruit, and I couldn’t wait to experience a Wisconsin cranberry harvest myself! The team at the Wisconsin Cranberry Innovation Center helped me “wade” into cranberry harvest season (quite literally) and shared about cranberry research. With 35 acres of land that encompasses several beds, the plots where cranberries grow, I had lots of area to explore. Crandall Cranberry joined me and helped me don my classiest outfit yet – waders! This was a wonderful way to learn the ins and outs of how our state fruit is harvested.   Spring Grove Dairy in Brodhead welcomed me for the 2025 Brodhead FFA and Parkview FFA Food For America event. Food For America programs, generally conducted through FFA chapters at schools, seek to bring young students to the farm (or vice versa) and increase awareness of agriculture. Over 400 students from southern Wisconsin and even northern Illinois came to hear from agricultural experts, interact with live animals, and engage with agriculture in a hands-on manner! I also joined the Wausau East Food For America program hosted by the Breitenfeldt family, which marked my fourth official visit to Marathon County. The Breitenfeldts own and manage a herd of 120 crossbred dairy cattle and have hosted this event for the past eight years. I’m looking forward to my future visits to Marathon County and continuing to celebrate their $2.8 billion agricultural community. This month, the Auburndale FFA hosted their School Forest Pumpkin Glow. This fun community event raises funds and collects donations for local Toys-4-Tots programs. Throughout the night, I had the chance to spend quality time with members of the FFA officer team and learned that all of the pumpkins they had on display were carved by Auburndale students the day before the event! It was an eye-catching way to display Wisconsin pumpkins and get in on a spook-tacular specialty crop showcase. Speaking of specialty crops, youth education continued with visits to 4th   and 5th grade classrooms to share the diversity of Wisconsin agriculture and our specialty crops! Over the course of two weeks, I brought “Expedition Agriculture” to over 500 students in partnership with Wisconsin Agriculture in the Classroom. “Expedition Agriculture” connects young students with Wisconsin’s history, geography, and economy through the lens of one of the state’s largest and most important industries - agriculture! It was incredibly rewarding to see students’ eyes light up as they learned about Wisconsin’s $116.3 billion agriculture industry. Thank you to the schools, teachers, and students at Fall River, Lodi, Wrightstown, Park Falls, and Prentice for welcoming me in to help add to your studies of Wisconsin! I enjoyed meeting with local Badgerland Girl Scout troops in the Monroe area for the second installation of our program “Adventures in the Milk Whey.” Our lesson focused on the history of the dairy industry and how dairy farmers care for their land and cows every day. We started by visiting Wegmueller farm, owned by Dan and Ashley Wegmueller. Attendees went on a tour of the farm, seeing everything from the different breeds of cows and baby calves to interacting with the pigs, chickens, and horses. We then stopped by the National Historic Cheesemaking Center (NHCC) to learn more about Wisconsin’s rich cheesemaking history. Located in one of the most active cheesemaking regions in the state, the NHCC tells the story of Wisconsin’s dairy farmers and cheesemakers. The Girl Scouts walked through the antique cheesemaking equipment to get a glimpse into the past of our dairy roots! Shifting gears, I was very fortunate to join the wonderful students at Madison College in the Baking and Decorative Arts program to show how we can use Wisconsin products in baked goods. I shared more about dairy products used in baking, as well as some of our specialty crops that can be added as enhancements. Using carrots, cherries, cranberries, ginseng powder, potato chips, and whey powder, we took a small “taste tour” of Wisconsin specialty crops and products by adding these ingredients to a chocolate chip recipe and then tasting each batch. I loved sharing how Wisconsin agriculture can play a tasty role in the bakery too! I had one particularly engaging Saturday, starting at the Platteville Regional Chamber of Commerce’s annual Day on the Farm at the UW-Platteville Pioneer Farm. I shared the diversity of specialty crops in Wisconsin and taught visitors how to make their own butter while visiting with friends like the Wisconsin Honey Queen. I then traveled to celebrate National Mashed Potato Day at the Food + Farm Exploration Center in Plover for this inaugural event! There were many activities highlighting our potato industry including a mashed potato sculpting contest, sack races, a mashed potato bar, and Spuddy-Buddy making with red potatoes. The Food + Farm Exploration Center is home to the world’s largest function potato masher so it’s fitting to celebrate all things mashed potato here! Mark your calendars for next year’s National Mashed Potato Day on October 18th as the Food + Farm Exploration Center is hoping to make this a yearly event. One of my big highlights this month was getting an in-depth tour of ginseng harvest and welcoming Dr. Achi from Oregon. Dr. Achi visited to learn about Wisconsin ginseng as part of her influencer platform. We started at one of Heil Harvest Ginseng’s gardens and saw how ginseng is harvested by taking specialized equipment and removing the foliage from the top of the mound. Then we watched the roots being dug from the ground and harvested by hand. From there, roots were taken to the processing facility for washing, sorting, cooling, and drying, which we saw at Baumann Ginseng! After being washed with water, the roots were spread onto large racks to be cooled for about two weeks, from which the roots will be dried for another two weeks in the same chambers, sorted for blemishes again, and then prepared for boxing and processing! Baumann Ginseng supplies a large amount of Marathon County's ginseng crop and has created many custom systems to accommodate their large ginseng volume. From unique software found nowhere else to specialized equipment, Baumann is a great example of innovation and technology within agriculture. As we look forward to the end of the year, my excitement as the 78th Alice in Dairyland will continue with numerous opportunities. In November, I’m looking forward to traveling to China with the Ginseng Board of Wisconsin and starting to “Savor the Season” with the Something Special from  Wisconsin Holiday Campaign! These both showcase Wisconsin agriculture either close to home or abroad in international markets. Before we know it, the search for the next Alice in Dairyland will begin when applications for the 79th Alice in Dairyland are released in January. I am excited to meet the new applicants while savoring this incredible experience of serving as “Alice.”

Growing up, one of my favorite fall traditions was carving pumpkins for Halloween. This usually meant covering the kitchen table with newspapers, dusting off my handy-dandy carving tools, helping my mom scoop out the insides of the pumpkin, and creating a simple yet scary face using basic shapes. We enjoyed roasting the resulting pumpkin seeds in the oven, too. I can still smell the nutty scent of those seeds getting crisp while nestling in to watch “It’s the Great Pumpkin, Charlie Brown.”   Today, pumpkin carving is just as much an intricate art for some as it is a simple fall activity. Some artists use elaborate designs to create the perfect glowing jack-o’-lantern, which requires much more talent than I had at 10 years old. From detailed stencils to multi-layered etching and three-dimensional pieces that resemble wood carvings, pumpkin carving and decorating can be an exquisite work of art. At the heart of all these carving styles though, is the pumpkin. Pumpkins are one of the most evocative symbols of fall, since you can find them in farm fields, roadside stands, grocery stores, and front porches. In Wisconsin, pumpkins do more than lend color — they represent a meaningful slice of the state’s diverse agricultural tapestry. In fact, we have a whole national holiday dedicated to celebrating the pumpkin! This year, National Pumpkin Day is on Sunday, October 26, so be sure to show off your pick of the patch accordingly! Pumpkins can be used for a myriad of purposes, and pumpkin growers will often tailor their operations to what types of pumpkins they want to provide! There are over 20 different varieties of pumpkins grown in Wisconsin, characterized by shape, color, size, pulp quality, and texture. Personally, my favorite is the popcorn pumpkin, which I just discovered this year. This variety is covered in warts and has a light yellow color to its skin, closely resembling popcorn.   Some pumpkins can be sold for small decorations, like those you put on your front porch and in your home. Others may be used for that perfect carving pumpkin, with thick skin and a nice rotund shape. Other varieties still are used for processing and consumption, like the pie filling or pumpkin puree that we find in stores. You might even find some pumpkins that are solely grown in hopes of being the biggest pumpkin in Wisconsin, which can be entered in giant pumpkin contests and weigh offs. Just like Wisconsin agriculture, pumpkins and pumpkin growers are very diverse!   The growing season for this orange fruit typically begins in May, when pumpkins begin their lives as seeds. These seeds are spaced far enough apart in the field so that four to six pumpkins can grow per plant. When blossoms emerge eight to 10 weeks after planting, growers rely on bees and other pollinators to make sure the flowers can eventually develop into fruit. Throughout the summer, these little pumpkins grow and grow until they are ready to be harvested come fall. Different varieties have different harvest times, so some farms begin harvesting pumpkins at the end of August and continue well into October! A lot of the Wisconsin pumpkin growers don’t use machines either. Many will plant by hand, spreading seeds about a foot apart and into the ground. During harvest time, numerous farms then pick pumpkins by hand in large quantities. Pumpkins are cut from their vine and hand loaded onto wagons or into buses to be transported back to the packing shed for sorting. Many people are familiar with using pumpkins as beautiful and nostalgic décor. If you’re like me, though, and also enjoy the taste  of pumpkin, you’re in luck! Pumpkins need not be limited to the classic Pumpkin Spice Latte. They can be used to make pies, breads, muffins, cupcakes, and other baked goods; as well as pasta dishes, soups, and more. Just one large pumpkin has enough pulp to bake up to forty pies! Thinking back to my own traditions, you can use the seeds for an easy, delicious, and nutritious snack. To do so, clean the seeds, add a few drops of cooking oil and spread them evenly on a cookie sheet to bake at 375°F for 45 minutes. To top it off, these orange gourds are 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. With approximately 3,000 acres across Wisconsin dedicated to growing pumpkins and a $9 million contribution to our state’s economy in 2023, pumpkins provide farmers with an extra revenue stream and an important connection to the public. Pumpkins are considered a niche or specialty crop, often one tied closely to agricultural tourism, fall festivals, and a direct link to consumers. On the farm side, growing pumpkins allows certain farmers to diversify their already existing farms, while it allows others to begin their own path in agriculture. On the community side, pumpkins may be the first connection to agriculture for many people, sparking curiosity about farming and food production. Pumpkins represent an entire experience in Wisconsin during the fall season. While the classic orange color may conjure up visions of falling leaves, Halloween, and pie at Thanksgiving, they also represent the diversity of Wisconsin agriculture. When you pick your perfect pumpkin this season, I hope you’ll think of the farmers and families that worked hard to ensure you had a great one to pick. Whether you carve, decorate, sip, or bake, I also hope that you’ll pick a Wisconsin pumpkin, if you can, and support a local farm. From a carved jack-o’-lantern tonight to a slice of pumpkin pie tomorrow, it all traces back to the farmer’s field.

An apple a day keeps the doctor away.  We’ve all heard this adage, telling us that if we eat our apples, we could avoid a trip to the doctor’s office. This always got me thinking, what’s so special about an apple, anyway? In many aspects, apples are a unique fruit. According to the Wisconsin Apple Growers Association, apples are one of the best sources of pectin, a type of fiber. Research indicates that pectin limits the cholesterol the body absorbs and may be an important link to preventing heart disease. In addition to pectin, apples are packed full of 10 vitamins and minerals that help prevent infections, aid growth, are important for eyesight, and help digestion. That’s quite an impressive list for a fruit that is, on average, three to seven ounces! And with only about 80 calories, an apple is perfect for snacking. Here in Wisconsin, we have been growing and enjoying apples since the early 1800s. Many of our state’s first settlers had an orchard on their homestead to provide fruit for the family. Between 1830 and 1850, commercial apple orchards were first planted. Since then, Wisconsin has been a producer of some of the best commercially grown apples in the world due to an ideal growing climate, unique varieties and high-quality standards. Commercial orchards are found in 46 of Wisconsin’s 72 counties, with the most prominent growing regions in southwest Wisconsin, the Door County area, and Bayfield County. In recent years, Wisconsin growers harvested about 56 million pounds of apples from 7,400 acres. Each year, as summer winds down and the cool autumn breeze returns, the apple harvest season begins in Wisconsin. Harvest season ranges from mid-August to late-October as different apple varieties ripen at various times. Varieties ready in early September include McIntosh, Gala, and Honeycrisp. All three of these varieties are great for eating fresh! Wisconsin apples can be enjoyed in so many ways. Whether you prefer red, green, yellow, or a shade in-between, fresh apples are a perfect on-the-go snack. Store your apples in plastic bags in the refrigerator to help them last longer. The Wisconsin Farmers Market Association shares that apples at room temperature ripen six to 10 times faster. One of my favorite ways to enjoy apples is in apple cider. Typically, apple cider is thought of as a fall drink, enjoyed warm on a crisp night. But me? I could drink apple cider all year round! Jams, jellies, syrups and, of course, apple pies are also perfect for enjoying Wisconsin apples long past harvest season. This season, pick your apples up at a local farmer’s market, a roadside stand, or even fresh from the tree. Visit your local apple orchard for fresh picking and to sample different varieties grown in the state. To learn more about Wisconsin’s apple history, how growers in our state are caring for their land to ensure it is protected for generations to come, and for information on orchards and apple events near you, visit the Wisconsin Apple Growers Association’s website at https://wisconsinapplegrowers.org .

I can’t believe I have already completed my first three months as Wisconsin’s 78 th Alice in Dairyland! It feels like my first day was just yesterday, but since I began, I have traveled over 11,000 miles and smiled more times than I can count. I’ve also learned and experienced more than I could ever imagine. As I write this, the leaves are just beginning to shift to golden, amber, and red hues while there’s a familiar hum of harvest in the air as we wrap up September. This time of year truly is one of the most beautiful seasons because it brings a renewed rhythm of life to our farms, families, and communities. This past month has been nothing short of incredible, from showcasing and promoting agriculture on many platforms, to making new friends everywhere I go. I started September with a familiar activity: eating corn! I attended the Demeter Corn Roast in Middleton, where I arrived in “Tassie,” my E-88 Ford Explorer fueled by ethanol made from Wisconsin corn. Daughters of Demeter, established in 1917, is a service organization comprised of former and current faculty, staff, and friends of the UW-Madison College of Agricultural & Life Sciences (CALS). Demeter members are deeply committed to agriculture in Wisconsin and supporting CALS students and the surrounding Madison area community. Some even have historic connections to the Alice in Dairyland program! I also attended the annual Wisconsin Agricultural and Life Sciences Alumni Association Football Fire-Up event on the UW-Madison campus to raise money for college scholarships. I grew up attending this event with my family and I loved the chance to reminisce on gameday memories with Bucky Badger! The Agricultural Tourism Fall Season in Wisconsin began on September 11 and is in full swing! Throughout the month, I have had the opportunity to promote the numerous areas for exploration in agricultural tourism by visiting radio and television stations, making social media posts, and writing print articles. While the fall and summer seasons are most popular for rural and agricultural travel, there are activities all year round that allow visitors to get hands-on experience with agriculture and better understand where their food comes from! These include the immersive charm of farm stays, the creativity of pizza farms, the beauty of lavender fields, and the pride of cheese processing facilities. Agricultural tourism welcomes visitors to experience the seasons through orchards, pumpkin patches, maple syrup tours, Christmas-tree festivities, and farm-to-table events that help strengthen our connection to the land, to food, and to the people who dedicate their lives to agriculture. Look for your next ag-venture on the Wisconsin Department of Agriculture, Trade and Consumer Protection agritourism homepage !   These past three months as the 78th Alice in Dairyland have exposed me to so many new sections of Wisconsin agriculture. One recent brand-new experience for me was the Wisconsin Sheep and Wool Festival. This nationwide festival welcomes exhibitors from all over the Midwest and the country to showcase the diversity of the sheep industry. From meat to dairy to wool fibers, it was fascinating to see how this livestock species contributes to our everyday lives and enhances sustainability in agriculture! I watched junior exhibitors in the youth show, spoke with participants in the sheep dog trials, learned about fiber arts classes, and connected with local businesses in the sheep industry when walking through the marketplace. I am already excited to attend future Wisconsin Sheep and Wool Festivals to help celebrate and promote this hidden gem of Wisconsin’s sheep community!   Another brand-new personal experience was seeing a Wisconsin potato harvest! This was an activity I’ve had on my bucket list since I started serving as Alice, so it was very exciting to accomplish this goal. Schroeder Brothers Farm of Antigo graciously opened their doors (both on tractors and in barns) to give me a firsthand look at harvesting potatoes. I rode along with the “windrower” in the field, which is a machine that digs up the potatoes from the ground and places them together in a neat row down the field. A harvester then comes along and scoops up the potatoes from the rows. A conveyor system on the harvester brings the potatoes up to an arm, or a “boom” to transfer them into a semi-truck. From the field, the semi-truck takes the potatoes to the processing shed, where they are unloaded on to several conveyor belts, dusted off, scanned and sorted for quality, then piled in storage sheds for the remainder of the year. These storage sheds have special ventilation and climate control so that the potatoes remain fresh and free of any imperfections until they go to market. Thank you to Schroeder Bros. Farm for helping me see my first potato harvest and for being so passionate about Wisconsin potatoes!   My first official out-of-state event brought me to Belvidere, Illinois to the combined Wisconsin and Illinois State Grange Convention! The Grange organization was founded in 1867 and has deep agricultural roots. It aims to help members grow to their full potential as citizens and leaders, whether it’s in urban, suburban, or rural areas. I enjoyed hearing from many of the members about why they enjoy being a part of The Grange and the priorities they have in agriculture. I shared the agricultural message with those in attendance, strolled around the competitive exhibits, and learned about the connection that Grange members have around the nation. My monthly visit to Marathon County was busy with high school and college visits, industry tours, and seeing more of what the county has to offer! Heil Harvest Ginseng in Edgar welcomed me for a tour in the middle of the month to showcase their newest worm farming venture, as well as their ginseng gardens and ginseng processing facilities. The Heil family accounts for approximately 15% of Marathon County’s ginseng crop – that’s a lot of root, especially considering that Wisconsin produces 95% of the nation’s cultivated ginseng! On the worm side, Connie and her team care for thousands of earthworms to produce worm castings, which is a high-quality organic fertilizer that can be used to enhance soils. These castings are being sent throughout Wisconsin and to other states to help improve soil structure and absorbency, strengthen seedling growth, introduce beneficial bacteria and fungi to soils, and reduce certain plant diseases.   Afterwards, I visited Fischer-Clark Dairy to learn about how they’ve adopted technology on their farm to boost animal care and health, as well as take care of their surrounding land. Just like other dairy farmers throughout Wisconsin, this team is prioritizing sustainable practices with water use, manure and bedding management, efficient software systems, accurate record-keeping, and so much more! Did you know that Marathon County is the second ranking dairy county in the state, and the 19 th  in the nation? It surely is a wonderful place to highlight Wisconsin dairy!   Education has been a major theme of September as students head back to classrooms at all levels, from kindergarten to college! I had the opportunity to speak at the Community College Alliance for Agricultural Advancement annual meeting at Northcentral Technical College in Wausau. This annual gathering brings together two-year technical and community colleges across 16 states to help advance agricultural education. It was my honor to share the Marathon County agricultural story with attendees, as well as lead a breakout session on public speaking and enhancing young people’s agricultural advocacy skills. There have been several high school, middle school, and elementary school students that I’ve interacted with to share about agriculture, including at Wausau West High School, the Marathon County FFA Benefit Auction, and the River Valley School Fair. This school fair in Spring Green is one of the last three remaining school fairs in Wisconsin and is essentially a miniature county fair!   I’ve also been working with Badgerland Girl Scout troops of southern Wisconsin on their educational programming called “Adventures in the Milky Whey.” We recently visited Sassy Cow Creamery where we discussed entrepreneurship and business in the dairy industry, the math needed for dairy farming, and how ice cream is made. We even created our own ice cream shops! We finished with a tour of the creamery from owner Jamie Baerwolf to see where they make all their delicious dairy products, including ice cream, chocolate milk, and cheese. It was a wonderful behind-the-scenes look at ice cream making for our Badgerland Girl Scouts, and it maybe even inspired a few future ice cream shop owners!   This month brought many more heartwarming community events throughout the state, too. The Columbia County Farm Bureau welcomed me to their annual meeting, which I attended many years ago when I was an active FFA member in my home chapter, Rio. While visiting with the Janesville Blackhawk Golden “K” Kiwanis Club, I shared about Alice in Dairyland and Wisconsin agriculture, especially Wisconsin dairy. I showed attendees how to make butter from heavy whipping cream, which was a great activity! There were even some events that Alice had the pleasure of attending for the first time, such as the Youth Day at the Sun Prairie Farmers Market and Sorghum Fest in Fall River. Each of these events display the diversity of people, places, and products in Wisconsin agriculture!   My final events in September celebrated two of Wisconsin’s top commodities: cranberries  and cheese ! Warrens Cranberry Festival, the world’s largest cranberry festival, takes place every year on the last full weekend of September. The town of Warrens jumps from a population of approximately 500 to over 150,000 to celebrate Wisconsin’s state fruit and welcome visitors to learn more about cranberry production. After all, Wisconsin produces over 60% of the nation’s cranberry crop, so there is much to take pride in when it comes to these powerhouse red berries. Between meeting local cranberry growers, trying deep fried cranberries, making a cranberry cream puff, visiting the Cranberry Discovery Center, wading through the Wetherby mock-up marsh, and sharing the Wisconsin experience with some Ocean Spray executives, I created memories I will never forget.  The third annual Art of Cheese Festival helped me wrap up September in a night of celebration and glamour at the Wisconsin Cheese Ball. Held at the Sylvee in Madison, the ball recognized our hardworking dairy farmers, award-winning cheese, and especially our talented Master Cheesemakers that uphold Wisconsin’s world-renowned cheese legacy. It was so enjoyable to watch their pride for Wisconsin dairy shine through under the glittering lights and vibrant music. Our 5,200 dairy farms and our over 1,200 licensed cheesemakers truly form the foundation for Wisconsin’s rich cheese heritage, which has garnered over 7,600 state, national, and international cheese awards. This is more than any other state or country in the history of cheesemaking competitions. What a fabulous way to celebrate Wisconsin’s $52.8 billion dairy community before rolling into World Dairy Expo in October!   As I turn to a new page on the calendar, I am so thankful for all the people around Wisconsin that have made my first three months as the 78th Alice in Dairyland so special. Everywhere I visit, I leave with more knowledge about Wisconsin agriculture and new rich connections and friendships. I can’t wait to see what October has to offer!

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!