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 .

When we think of history, we often think of vintage black and white images or dusty volumes of books that share the stories of those who came before us. As unique as our state’s heritage, the Alice in Dairyland tiara gives vibrant color to Wisconsin’s current and historic industries. Thanks to Goodman’s Jewelers, I travel with a constant reminder of Wisconsin’s diversity. I am proud to share the colorful story of the amethyst and citrine stones that make the Alice in Dairyland tiara complete. Our state has a rich heritage in mining— hence the miner on our state’s flag and the mascot of many schools in the state. In the 1820s, settlers flocked to Wisconsin because of a strong demand for lead, according to the Wisconsin Historical Society. Wisconsin became the Badger State because few miners wasted time building homes or shelters, instead simply burrowing in holes on hillsides. After the need for lead dropped in the 1840s, zinc became a popular element. Eventually, mineral collectors began using another popular element for custom jewelry: quartz. Quartz can be found in a variety of colors such as the rich, purple amethyst or golden yellow citrine. In 1984, the Wisconsin Jewelers Association, later known as the Midwest Jewelers Association, decided to embody this history with the Alice in Dairyland tiara. By creating a custom design rather than using a rhinestone crown, the jewelers increased the visibility of the program while sharing the story of agriculture. The first tiara created specifically for the Alice program was designed by Tony Denardo of Anderson Denardo Jewelers in Marinette. The 14k gold piece was crafted using eight native Wisconsin gems. The top was set with a natural Wisconsin Mississippi freshwater pearl, and the center was a 21-carat amethyst. Pairs of citrines, amethysts, and golden beryl surrounded the main piece. The newly designed tiara created a new tradition for the program. The Midwest Jewelers Association presented the outgoing Alice in Dairyland with an amethyst pendant to commemorate her year as the tiara is passed down to the next woman who embraces the position, a tradition now carried on by Goodman’s Jewelers. That tiara was lost nearly six years later. Karin Burg from the Corner Studio in Sheboygan Falls re-created the piece, but Burg added her own touch. Instead of the freshwater pearl, she used diamonds to encircle the center scallop. By 1999, Burg modernized the tiara to the design I am proud to wear today. She spent weeks on the project, making each piece by hand. As some people may have noticed, Alice does not always wear the tiara at events such as school visits, tours, or media interviews. In 2004, the Midwest Jewelers Association agreed to make a brooch for those events. Goodman’s Jewelers of Madison made the brooch as a replica of the tiara and the gemstones native to Wisconsin. You may notice this piece adorning the top of the Alice in Dairyland sash. The Midwest Jewelers Association disbanded in 2022, but recognizing the importance of the Alice program, Goodman’s Jewelers has since taken over maintenance of both the tiara and brooch. Although Alice in Dairyland still wears a tiara and brooch, the woman selected for the role is no longer a beauty queen fresh out of high school as she was when the program started with Margaret (McGuire) Blott in 1948. Today, she is a public relations professional with at least three years of experience or education in agriculture, communications or related fields. The Alice program is proud to partner with organizations such as Goodman’s Jewelers to promote the diversity of Wisconsin agriculture, which gives the industry strength.

One of the special parts about the Alice in Dairyland selection process is that a new county gets to host the finals event each year. Because of this, each Alice is able to learn in-depth about a particular county and its agriculture. The communities in that county benefit from the attention and tourism brought to the area, and different sponsors can connect with the Alice in Dairyland program. Next year, the host of the 78th Alice in Dairyland finals will be Crawford County, located in the heart of the Driftless region, along the beautiful Mississippi River! During each month of her one-year term, Alice visits the host county to attend events and to learn more about the community, and this year is already off to a great start! My predecessor, 76th Alice in Dairyland Ashley Hagenow, visited Crawford County in June before I began my term as she stopped by their annual dairy breakfast, this year held in Gays Mills. My first visit to Crawford focused on a few events to help support various groups in the community. I enjoyed a breakfast hosted by the Prairie du Chien Rotary Club, got a bird’s eye view of the event from the bucket of a fire engine 150 feet in the air, and even got sky high to see Crawford from above in a plane! The “Pies a Plenty” auction and Wings over Prairie Du Chien both served as great opportunities to meet the people who call Crawford County home! According to Prosperity Southwest, a regional economic development organization, “Crawford County is home to unique and rugged people who are proud of their tranquil landscape neighboring the Mississippi River. Wooded bluffs boarder the Kickapoo River and offer an easy float for a canoe or kayak through the Driftless landscape.” It is also a place where one can find local festivities celebrating their heritage and community. During the right season, travelers may find roadside stands of local produce or freshly picked apples that let you bring the taste of Crawford to wherever you’re headed. Boasting a diverse agriculture industry, dairy manufacturing and goat cheese production is popular throughout the county, as well as pasture-raised pork, poultry, and goat production. Overall, 58% of Crawford County’s acreage is used for agriculture, and I’m excited to explore as much of it as I can! With so much going for it, I know that each of my visits to the next Alice in Dairyland Host County will be nothing short of spectacular! I am excited to share all that I experience and learn on my travels with you through my social media accounts on Facebook and Instagram. Over the next several months, the Crawford County Host Committee will be hard at work, with their efforts culminating in the 78th Alice in Dairyland being named on May 17, 2025. Until then, I look forward to visiting Crawford County’s many amazing communities and businesses, learning about them along the way, and making the most of my time as Wisconsin’s 77th Alice in Dairyland. You can learn more about Crawford County and the finals at www.aliceindairyland.com .

Can you guess what specialty crop we’re featuring this month? -          There are over 600 varieties of this crop (Wisconsin Department of Public Instruction (DPI)) -          This crop is a member of the Rose family (Wisconsin Ag in the Classroom) -          This is America’s most popular “berry,” even though they aren’t technically a berry (DPI) -           Each fruit has approximately 200 seeds on its outside, which is why they are not technically a berry (Wisconsin Ag in the Classroom) If you haven’t figure it out yet, we’re talking about the delicious strawberry! According to the University of Wisconsin arboretum, wild strawberries grow on “woodland edges, savannas, old fields, wet or dry prairies, rocky openings, roadsides, or along railroads.” They were traditionally used by Indigenous peoples for food and medicine for various stomach complaints. Strawberry leaves were also dried and used in tea to alleviate a variety of ailments. The strawberries we know today are the result of experimentation and crossbreeding of wild strawberries from different regions, creating a plant that produces good amounts of large, flavorful berries. Strawberry plants are sensitive to a photo-period, meaning their ability to blossom and produce runners is dependent on the amount of daylight they receive. They grow best in cooler climates, full sunlight, and sandy soils for drainage, though they can grow in a variety of soil types. Strawberry plants should be planted in the spring and all blossoms produced the first year should be removed, allowing the plant to become better established. The crowns of the strawberry plant are perennials, meaning they live for two or more years, but the roots die each season. The crown sends out runners, or stolons, to create new plants. Once into their second year of growth, bees will help spread the pollen, ensuring a bright, bountiful harvest 30-45 days after blossoms arrive. Here in Wisconsin, strawberries are typically ripe in June. Southern Wisconsin Junebearers will typically ripen June 1 to July 10 and northern Wisconsin crops tend to ripen June 20 to July 15. Junebearers are the most productive type of strawberry, though everbearers will produce one crop in the summer and a better crop each fall. When harvesting the fruit, you should pinch the stem between your thumb and forefinger and pull with a twisting motion, leaving the stem on the fruit. Do not wash them until you are ready to eat or prepare them, as early washing will speed up spoilage. Strawberries fresh from the field are absolutely delicious on their own, but when combined with a cream cheese filling and a flakey crust, the strawberry cream cheese pie really brings them to the next level. Strawberries are packed into both the glaze and the filling, making the perfect way to use up some of your fresh harvest. With just five steps, this recipe is sure to be a crowd pleaser at your next summer gathering. Visit GatherWisconsin.com for the full recipe. If you’re looking to enjoy some delicious Wisconsin strawberries, visit SomethingSpecialWI.com and search “strawberry”. They have multiple businesses around the state that offer pre-picked or pick your own options for strawberries each season!

Written by Halei Heinzel, Wisconsin's 77th Alice in Dairyland, as part of her Top Candidate submission. It’s no surprise that the dairy industry is a major economic driver here in America’s Dairyland. Wisconsin’s dairy industry contributes $45.6 billion to the state’s economy each year. This is more than Idaho potatoes and Florida citrus combined! On the 5,600 dairy farms in Wisconsin, sustainability isn’t just a buzzword – it’s a way of life. At the heart of sustainability is a commitment to environmental stewardship. Farmers have long recognized the importance of caring for their land and preserving its natural resources by using innovations that protect soil health, maintain water quality, and reduce their carbon footprint. By using cover crops, practicing proper manure management, and utilizing precision agriculture, dairy farmers strive to minimize their environmental impact while maximizing the productivity of their land. By embracing new technologies in agriculture, farmers are ensuring the sustainability of Wisconsin’s dairy industry for generations to come. Animal welfare is also at the forefront of sustainability. Through rigorous health care protocols, third party audits, advancements in cow comfort, and upholding the highest standards in animal welfare, dairy farmers show their dedication to caring for their animals. They understand that healthy, comfortable cows are essential for maintaining the highest milk quality and cow productivity. In fact, advances in cattle care and genetics have led to more milk being produced today, with only nine million cows in 2024 compared to 26 million cows in 1944. Dairy farm sustainability extends well past the barn doors and into their local communities. Farmers have deep roots in their communities and actively support local businesses, schools, and charitable organizations. Through dairy breakfasts, farm tours, and farmers' markets, dairy farmers are helping to bridge the gap between urban and rural communities, educating the next generation of Wisconsin agriculturalists. As we look toward the future, dairy farmers are leading the way in creating a sustainable future for everyone. Their dedication to environmental stewardship, animal welfare, and community involvement proves that sustainability isn’t just a goal but an achievable reality. If you would like to learn more about how dairy farmers are caring for their animals, land, and communities, visit wisconsindairy.org

When you picture Wisconsin’s top agriculture products, what comes to mind? For many, it may be cheese, cranberries, snap beans, or even ginseng, but did you know that Wisconsin is also the leading state in the production of dry whey? No way, right? Yes, WHEY! Dry whey is often used in baked goods, processed cheese products, beverages, and protein nutrient supplements. In 2022, Wisconsin produced more than 270 million pounds of dry whey for human consumption, more than 30 percent of the nation’s total production, and is home to nine processing facilities that make and process the whey. As “America’s Dairyland,” it makes sense that we are a top producer of whey as it is a byproduct of cheese, casein, and yogurt production. In the cheese making process, milk is split into curds and whey. Curds are eventually made into cheese and whey is drained off to be used in various other products. Whey is typically watery, yellow in color, rich in nutrients, and contains lactose, protein, minerals, and vitamins. Whey can be used as an additive in cattle feed or purified back into clean water so it can be used again. To make whey powder, liquid whey is pasteurized and dried into a powder through reverse osmosis and vacuum evaporation. Whey protein may be used to improve athletic performance and address nutritional deficiencies. However, with many protein options on the market, why choose whey? It is a complete protein, meaning it features all nine essential amino acids, or building blocks your body needs. According to registered dietitian Maxine Smith, RD, LD, in an article with Cleveland Clinic, “Amino acids are important for many functions in the body, from building muscle to creating new immune cells.” The Cleveland Clinic article also shares that the amino acids in whey protein help with wound healing and that whey protein can be used as a source of protein for those who may not be able to get protein from whole food sources. The powder is easily added into foods and beverages as it has a neutral flavor, dissolves easily in liquids, and provides a smooth texture. In fact, whey is beneficial to building muscle not only for humans, but for other species as well! When growing up in 4-H and FFA, I used to show performance horses that were trained three to five days a week. We sourced whey from Mullin’s Cheese and Whey, located in Mosinee, Wisconsin, to use as a supplement in our horses’ diets to help build and maintain strong muscles for halter and other performance-based classes. In this case, whey is an all-encompassing product which can be enjoyed in many different forms! Whey protein can also be used in baked goods, processed cheese products, sauces, dressings, prepared meat products, and beverages, and acts as a binder and extender in food products. Additionally, demineralized whey protein can be used in the manufacturing of diet foods, baby foods, dry prepared mixes, and other food products that need specific mineral requirements. The next time you drink a protein shake, use salad dressing, or even eat a piece of bread, check the label and see if the ingredients include whey. Consuming whey products is a great way to support Wisconsin’s dairy farmers across the country and in Wisconsin farms.

Sunny May days are made for grilling out, but the cherry (tomato) on top is that May is also Beef Month! We have a lot to celebrate in Wisconsin, with more than 27,000 farms and ranches with cattle that contribute to providing wholesome culinary options. Beef can be a nutrient dense part of a balanced diet. In just one 3 oz. cooked serving, you’re getting 10 essential nutrients, including protein, zinc, iron, and B vitamins. The nutrients found in beef provide our bodies with what we need to grow and thrive throughout all of life’s stages. Wisconsin’s beef farmers are focusing on sustainably producing a product that is healthy for the eater but also the environment it’s raised in. The Wisconsin Beef Council shares its three pillars of sustainability: social responsibility, economic viability, and environmental stewardship. Social sustainability is based on your community and organizational resilience. This could include “worker safety, animal welfare, antibiotic and technology use, and the culture and traditions of beef producers.” Practices that encourage economic success without harming the social and environmental aspects of a community fall into the economic pillar. Tactics could include “improving rural economies and livelihoods, affordability of beef to consumers, profitability of beef producers, and the value of ecosystem services.” The third pillar, environmental stewardship, involves preserving and improving our natural resources, the ecosystem’s services, and ecological health. This specifically looks at “biodiversity, carbon and water footprints, wildlife habitat, soil and rangeland health, and the ability of cattle to utilize human inedible feeds, among others.” Part of raising cattle sustainably is reducing the amount of waste created. The cattle themselves start this process by eating the plant materials left over from food for humans, like corn stalks, brewers’ grains, pea pulp, beet tops, or potato peelings, and turning that into beef. Utilizing the by-products that come from cattle also helps reduce waste that would otherwise be created by the industry. In fact, about 99% of your typical beef animal can be used in some way. Shoes, Band-Aids, conditioner, instrument strings, crayons, makeup, plant food, and more are all items we wouldn’t have without beef by-products. As Alice in Dairyland, I have greatly enjoyed working with the Wisconsin Beef Council to share recipes that use Wisconsin beef products, beef nutrition facts, and how Wisconsin beef is produced from the farm to our tables. The by-products that we receive from beef cattle are a valuable part of our everyday lives, and one of the main goals of Wisconsin’s beef producers is to sustainably raise their cattle while ensuring the success of future generations to come. Growing up in the agriculture industry, high-quality beef was a part of many meals on our kitchen table, and I enjoy continuing to learn about the many ways we can enjoy and use beef as part of a sustainable and well-balanced lifestyle. If you want to learn more about your local beef farmers, how beef fits into a healthy and sustainable life, selecting the best cut of meat for the occasion, or recipe ideas, the Wisconsin Beef Council has excellent resources and tips for all of the above at beeftips.com. Before firing up the grill for Beef Month, take the chance to “beef up” your knowledge!

There's a special magic that comes from being raised in agriculture. As the fifth generation to walk our farm, I feel it every day. Agriculture is more than a way of life—it's at the center of my heart. Like 95 percent of the dairy farms in Wisconsin, our farm is family owned. Wisconsin is home to approximately 5,600 dairy farms which make up the community that has a $45.6 billion impact on our state’s economy. It is humbling to be part of something so vital to our state. My passion for agriculture ignited when I led my first calf at the Fennimore Kiddy Fair with my grandpa at my side. From that day on, I felt the rhythm of the farm life and began learning invaluable lessons in hard work, critical thinking, and compassion from my family. Together, we worked from dawn until dusk, each of us playing a vital role in the success of our farm. We understood the importance of giving our all to everything we did and still do. However, my adventures did not end at the farm gate. I became active in 4-H and FFA, where I discovered a passion for storytelling and servant leadership, especially throughout my year as a Wisconsin FFA State Officer. All of this inspired me to find my place in agriculture, where almost 12% of Wisconsin jobs are found. This deep-rooted love led me to the University of Wisconsin-River Falls, where I am a fourth-year student majoring in Agricultural Marketing Communications and Agricultural Business, further sharpening my skills in storytelling and communications. Professionally, I have held marketing internships with Dairy Farmers of Wisconsin, Compeer Financial, World Dairy Expo, Culver Franchising System, American Farm Bureau, National FFA, and Farm Wisconsin Discovery Center. Each opportunity strengthened my connection to Wisconsin agriculture and fueled my passion for promoting its vibrant diversity. From the Fennimore Kiddy Fair to now, a Top Candidate for the 77th Alice in Dairyland, agriculture remains an integral part of my life. As a farm kid, I am grateful for my experiences beyond the farm gate, which allow me to celebrate the distinct and abundant stories of Wisconsin's $104.8 billion agriculture industry and the remarkable individuals who make it all possible. There is a special magic within each of our agriculture stories—a magic that inspires and unites us all wherever we are in Wisconsin and whatever side of the farm gate we stand on.

Few plants omit a smell as immediately identifiable as plants in the mint family. Without even knowing what mint looks like, whether it’s been walked through in the forest, collected from the garden, or harvested from the fields, it’s immediately clear what’s been stumbled upon. According to a 2018 article from the University of Wisconsin-Madison News, “Mint oil – an essential flavoring for gum, toothpaste, mouthwash and tea – is grown by a dozen Wisconsin farmers on about 3,000 acres, usually on lowland, ‘muck’ soils in the south-central part of the state.” Mint prefers rich, moist, and slightly acidic soils, with full sun or partial shade, and several varieties of mint are native to Wisconsin. The most commonly cultivated varieties are peppermint and spearmint, with Wisconsin ranking as one of the top mint oil producing states. Wisconsin Ag in the Classroom shares that “Mint is a perennial crop planted in late March and early April by taking the roots or underground runners from one field and establishing them in another.” About 60 inches of rainfall is needed each growing season for optimum growth. The plant reacts with the sunlight and produces the mint oil, stored in glands on the underside of the leaves. During harvest season in mid-July to September, the mature mint plants are cut close to the ground and left in the field to dry, similar to hay. The mint is then chopped and put into a mint tub, a specialized wagon, to bring it to the distiller to be processed into mint oil. Mint grown on that scale in Wisconsin is typically turned entirely into oil. However, wild mint found across the state or grown at home is easy to use in teas, ice cream, baked goods, and more! The mint plant sends out runners that, once they take root, can establish new plants. This means your garden or yard could soon be overrun, so it’s important to plant mint into containers. Those containers can be sunk into the ground if desired, but it should still be raised a few inches to prevent the runners from touching the ground. Seeds, divisions from established plants, or stem cuttings can all be used to establish your own patch. For best growing results, the soil should be well draining and doesn’t need to be very deep, as the roots are shallow. Watering the plant every two to three days will help ensure the best flavor possible! Mint loves full sun but can tolerate more shade and can even grow inside on a windowsill for easy meal incorporation! When you’re ready to use your mint, just clip off a few leaves or sprigs from the plant, ideally before the heat of the day sets in. If you have more mint than you can use, you can air dry the plant by hanging it upside down or by laying it across a screen until the stems and leaves are brittle. Then store them in an airtight container for use all year long! Whether wild, grown in your yard, or grown on acres across the state, Wisconsin mint is a specialty crop that helps bring some flavor to our life!