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Growing up on my family’s diversified production farm, I was instilled with the values of a strong work ethic, an appreciation for agriculture, and drive. I became an active 4-H and FFA member, which allowed me to share my passion and remain curious about agriculture. This curiosity took me to the University of Wisconsin-Platteville where I attained my Bachelor of Science in Soil and Crop Science, Environmental Horticulture, and Animal Science with a minor in Biology. While there I had the privilege of serving in leadership roles through Agronomy-Soil and Water Conservation Society, Alpha Lambda Delta and Phi Eta Sigma National Honor Societies, and being a Resident Assistant. I was also involved on 4 collegiate competition teams, all which placed at the national level and allowed me to make lifelong connections and friendships I will forever cherish. I applied my knowledge and experiences while serving as the Lodi Agricultural Fairest of the Fair for both 2020 and 2021 where I learned about the Lodi Ag Fair’s deep history and all the incredible volunteers that make it successful, while also sharing my own stories about growing up on the fairgrounds. In 2022, I took the first step in learning about another facet of our diverse agriculture industry by serving as the Wisconsin Honey Queen. In this role, I was able to travel across our beautiful state to promote beekeeping, pollination, and the benefits of honey. We each only get one lifetime to experience all we can and make the greatest impact. Farming is a multi-generation tradition in my family, and I remain active by feeding calves each night. In addition, I am currently striving towards my Master of Science at the University of Missouri in Biological Engineering while also working as a scientist for a pharmaceutical company. I am not sure where life is going to take me, but I know the values I have learned from farming will always carry with me. I am thankful to be 1 in 9 people who hold a job related to agriculture and am proud to help to produce nutritious food for consumers across the globe.

There truly is no tradition quite like agriculture. My journey in agriculture began, like many young agricultural enthusiasts, in organizations like 4-H and FFA. My love for the industry grew through leasing dairy heifers to show at the local and county fairs, learning skills such as how to grow vegetables, providing cheese samples at June Dairy Month events and serving in various FFA leadership roles. These organizations provided a strong foundation in agriculture and allowed my younger sister, Sarah, and me to gain communication, time management, organizational, critical thinking, interpersonal skills and much more, which have allowed me to pursue a variety of opportunities in agriculture. A special thank you goes to my parents for sharing their passion and love for agriculture with us and endlessly supporting our dreams. Because of my love for agriculture from a young age and my goal to pursue a career in the industry, I decided to further my education at the University of Minnesota as an Agricultural Communication and Marketing major. During my time as a college student, I have enjoyed deepening my knowledge of agriculture through immersive coursework, educational internships and extracurricular activities. These experiences include internships with agricultural and food marketing agencies, an editorial internship with Progressive Dairy, on-campus involvement with the Gopher Dairy Club and National Agri-Marketing Association and traveling across the country with organizations like Agriculture Future of America to share more about agriculture as the backbone of our society. Even as my adventures in agriculture have taken me to many places, I am continually drawn to the diversity and abundance of Wisconsin’s $104.8 billion agricultural industry. There are so many traditions that make our state a great place to call home, such as Friday night fish fries, unique varieties of cheese and the hardworking people who make agriculture possible. Some of my favorite personal traditions in Wisconsin agriculture include exhibiting livestock species at the Wisconsin State Fair, learning more about the cranberry as our state fruit and connecting with consumers through serving ice cream at dairy breakfasts or Sassy Cow Creamery. It is these traditions and more that contribute to my deep love for agriculture and the immense impact the industry has had on my life starting with the 4-H Cloverbud program to now, as a Top Candidate for Wisconsin’s 76th Alice in Dairyland. Thank you, Wisconsin, for the traditions and love for this extraordinary industry of agriculture.

While winter shows its first signs of fading into spring, high school winter sports heat up as they approach the state tournament season. If you’re an athlete, parent, coach or supporter, chances are this time of year brings hopes, nerves and excitement. The culmination of months and years of hard work comes down to these final few weeks. Whether basketball, hockey, wrestling or gymnastics, it is an electric time of year. As these athletes are leaving it all on the ice, mat or court, it’s important to remember the body’s recovery. Wisconsin chocolate milk makes recovery easy and delicious! Recovery benefits According to studies completed by the University of Texas, athletes enjoy physical recovery benefits when they drink low-fat chocolate milk after a vigorous workout. The water, electrolytes, protein and carbohydrates found naturally in milk provide an athlete everything their body needs in recovery to be ready for the next match. Water and electrolytes are crucial to replace the fluids lost through sweat during intense activities, while carbohydrates help replenish depleted energy stores. Protein helps repair muscles, reducing potential soreness. Chocolate milk is a relatively inexpensive, easily available and often portable option for postgame recovery, which is why it is the official beverage of the Wisconsin Interscholastic Athletic Association. On a large scale, chocolate milk is typically made by steaming the milk, adding in the chocolate syrup, mixing it all together, then cooling it back down to be served nice and cold. You can even incorporate chocolate milk and more nutritious ingredients into this overnight oat recipe. Just mix 2 cups of real chocolate milk, 1 cup of old-fashioned rolled oats, ¼ cup of chia seeds, ½ teaspoon of kosher salt, and ½ cup of roasted salted pumpkin seeds or other nuts (optional) into a large sealable container. Cover and refrigerate for at least eight hours. After stirring, add maple syrup for sweetness and top with chocolate chips, if desired. The next time you’re reaching for a recovery beverage after the big game, reach for a chocolate milk. To ensure you are buying milk fresh from America’s Dairyland, look for the Proudly Wisconsin Badge, or the number 55 on the packaging. Cheese championships The upcoming WIAA State Championships and March Madness tournament inspired me to create my own competition, The Cheese Championships! As I’ve traveled to local media to talk about Wisconsin Dairy, we’ve begun to work our “whey” through the bracket, selecting our favorite Wisconsin cheeses. Mascarpone vs. Muenster, cheddar vs. mozzarella, even feta vs. cheese curds! Visit Alice in Dairyland on social media and watch your local media channels to see who the big winner will be. Though there might be some “disa-brie-ments” along the way, healthy competition is “gouda” for us all!

Winter has arrived to Wisconsin, bringing snow and wind chills well below zero in its first few days. The dreaded ‘polar vortex’ thankfully only lasted a few days, but winter animal care is an activity Wisconsin farmers plan for and implement all winter long. No matter the weather, the road conditions, or the holiday, farmers will be out in the elements, taking care of their animals. While Wisconsin faces frigid temperatures, our climate is relatively ideal for cows. I recently learned that it is a good sign to find cows with snow on their backs. This means that their body is so insulated that their body heat has not melted the snow. Additionally, when cows are lactating, they naturally produce excess amounts of heat, making the barn comfortable at lower temperatures. The ideal temperature for a dairy cow is between 40-50 degrees. When the temperature drops below that mark, farmers step in to make necessary adjustments to their facilities, feed, and daily routines. Typically, the first thing that farmers will alter on their farms are their facilities. Most cattle barns have curtains along the walls that allow for cooling breezes and ventilation during the warmer months, but keep warm air in and drafts to a minimum during the colder months. Adding extra bedding will also help insulate animals from the ground. Another method to help cows during the cold is to adjust their feed rations. Formulating feed rations for cattle based on those cold temperatures can ensure additional energy is available for the cows to use. These feed rations are monitored throughout the winter and analyzed by a herd’s nutritionist. Automatic heated waterers in barns are also checked daily to ensure cows have plenty of access to water, as cows, on average, drink a bathtub a day! When the cold sets in, young calves can be especially vulnerable, so extra measures are taken to keep them safe and warm. Caretakers will increase the amount and number of feedings to these young animals each day to ensure enough energy for warmth and growth. This could mean upwards of three to four feedings a day during the coldest parts of the winter. Farmers also provide dry, deep bedding for calves to bed in and may even outfit calves with custom jackets that provide extra warmth. Some farms even have ear muffs to help reduce the risk of frostbite! Timing of calving can also help protect the herd. On our beef farm, our cows primarily give birth in the spring after frigid temperatures have passed. This timing also allows the new calves to mature enough before they experience the following winter. Wisconsin’s farmers work tirelessly year round to provide the best possible environment for their cows and will be working even harder during these months to keep cattle comfortable and producing wholesome products. The next time you enjoy beef or dairy, make sure to thank our hardworking farmers who face the frigid Wisconsin weather to care for the cows that provide our communities with delicious products. Taylor Schaefer is Wisconsin's 75th Alice in Dairyland

It is hard to believe it has already been more than six months since I started my term as the 75th Alice in Dairyland. This start to my term has been rewarding, challenging, and unforgettable. I have had the opportunity of a lifetime to travel to farms, interact with business owners, attend in-person events, visit schools, and so much more. Having six months under my belt, I wanted to reflect on some of the things I have experienced while promoting Wisconsin’s $104.8 billion agriculture industry. After the 75th Alice in Dairyland finals took place in May, I was eager to begin my role as Alice in Dairyland. My term began in July, which allowed me to develop my skills before travelling, and will allow my year to end with the busiest promotion as Alice in Dairyland: June Dairy Month. My first in-person event was the Kewaunee County Fair, which was followed by numerous fair visits, agribusiness tours, and farm-to-table dinners. As long-time 4-H member, I was so excited to visit fairs near and far from home as the Racine County Fair is where I first found my passion for sharing agriculture stories at a young age. Coupled with numerous farm tours, I had a great opportunity to explore diverse farms and learn from the farmers who care for much of Wisconsin’s land, animals, and resources. From the beginning, I knew that I wanted to connect with Wisconsinites through social media. These platforms give me an opportunity to reach individuals in communities that Alice has never traveled to before, including out-of-state and international residents. I remember my great aunt who lives in Denver, Colorado was so excited to share my adventures with her friends, who enjoyed watching my live videos from the Wisconsin State Fair, World Dairy Expo, and other events across the state. Sharing Wisconsin’s diverse agricultural products and programs with consumers on social media and through television and radio interviews has been the highlight of my year. I have learned that each agribusiness, farm, fair, and event each have a unique story to tell. My promotions so far have included making homemade ice cream to celebrate National Ice Cream Month, enjoying various dishes made with the Wisconsin ginseng for the Ginseng Mid-Autumn Festival, showcasing many different products in the Something Special from Wisconsin program, and most recently, crafting numerous butter-centered recipes to highlight holiday meals with Wisconsin dairy. I have also been working with the Wisconsin Potato Industry Board to bring potato education into schools, and look forward to kicking off fourth grade classroom visits at the beginning of 2023.

When you think of Wisconsin, you might think of dairy, cranberries, or cherries. Did you know Wisconsin is also home to a growing number of alpaca farms? I was first introduced to London Dairy Alpaca Ranch at the 2022 Wisconsin State Fair when visiting the milk house with my father. After enjoying their all-new cherry chocolate milk, we spotted two alpacas – Abraham and Kon – out on their morning stroll. My face immediately lit up as I walked over to them, filled with excitement and questions for their caretakers. Little did I know, I would soon make four-legged friends that I would not only visit every morning of the State Fair, but also on the farm during Wisconsin Agricultural Tourism Week. Upon first glance, I was blown away by how friendly Abraham and Kon were. They not only walked right up to me for treats and pets every morning, but they also remembered me over a month later. During my visit to the farm, I walked into their pasture and they both came running, along with 45 other alpacas that call Two Rivers home. They are very social animals, communicating with each other through both body positioning and gentle humming. According to the Alpaca Owners Association, Alpacas are members of the Camelid Family that originated in North America more than 40 million years ago and were domesticated in South America. Camels and llamas are also familiar members of the Camelid Family. Despite being closely related, alpacas and llamas are quite different from each other. Alpacas are about half the size of llamas and are typically used for their soft fiber, while llamas are primarily used for packing or for guarding herds of sheep or alpacas. I was able to learn more about alpacas up close and person at London Dairy Alpaca Ranch earlier this fall. Domesticated alpacas first came to North America in the 1980s and soon made their way to Wisconsin. Wisconsin ranks 11th on the Alpaca Registry hosted by the Alpaca Owners Association with 7,800 alpacas registered. Total registered animals for the U.S. is 265,000. According to the Great Lakes Alpaca Association, alpacas are earth friendly, resulting in their growing popularity. They eat a wide variety of native grasses and thrive on moderate amounts of water, making them adaptable to many environments. Eating only the top part of plants, alpacas do not pull forages out by the roots, allowing the plants to continue to grow. Similar to sheep, alpacas are typically sheared once a year. However, their fiber is three times warmer and seven times stronger than sheep wool, which gives it a soft feel and sleek look. They naturally produce fibers in 22 colors, and alpaca goods are considered hypoallergenic. Each alpaca will produce three to ten pounds of fiber a year, which can then be woven to produce a variety of warm, soft, and sleek goods available all year long. With a focus on education, London Dairy Alpacas hosts a variety of events during the year, including guided tours, open houses, and a gift shop with items perfect for all of your holiday shopping needs. From socks to blankets, dryer balls, stuffed animals, and hats, there is something for everyone on your list to enjoy. Leading up to the holiday season, London Dairy Alpaca Ranch will be open on Saturdays and Sundays from 10 a.m. -3 p.m. Learn more at londondairyalpacas.com. One of the most amazing parts of being Alice in Dairyland is being able to experience different parts of Wisconsin agriculture in a whole new way. Hearing right from the producers as they show me their passions is endlessly rewarding. Whether it is ginseng, potatoes, cattle, and now alpacas, I cannot wait to see what is next!

While the exact details vary depending on the source, most sources agree that butter was created by accident, and that it involved a traveler, a sheepskin bag filled with milk tied to a horse, and lots of walking. Upon arrival to their destination, the traveler that the milk had been transformed into a creamy, delicious surprise called butter! Jumping ahead more than 8,000 years to 2022, butter at its core has not changed too much. Originally, butter likely came from goats, sheep, or yaks instead of the cow milk. Regardless of the source, when cream is shaken, jostled, or churned long enough, the liquid buttermilk separates out and the solids come together in the form of butter. By regulation, butter contains at least 80% fat, approximately 16% water, and 3% milk solids. Salt can be added to the butter to enhance the flavor. It is amazing how simple ingredients have made a big impact on our lives as eaters and Wisconsinites. Wisconsin is home to 13 butter processing plants and one of the top butter producers in the country. Each of those 13 plants helps fuel the nations love for this spreadable delight. Americans eat on average 6.5 pounds of butter each year, with each pound of butter taking 21 pounds (or 24 gallons) of milk to produce. I am sure by now that most of you have heard about the latest trend – the butter board. This is not just an internet fad, but a great way to entertain friends and family this holiday season while using Wisconsin products. This simple idea includes taking softened butter, spreading it out onto a cutting board or serving tray, topping it with a variety of add-ons, and then scooping the butter onto a cracker or piece of bread. The possibilities for toppings are endless, but there are some suggestions available online to get you started. You can head in a savory direction with roasted garlic, basil, and olives, or opt for a sweeter combination with lemon, figs, and honey. Whatever your palate prefers, there are some general guidelines to follow when making your board. Add an acid to contrast the butter, utilize flakey salt and lots of it, add fresh herbs and edible flowers, be generous with the toppings, and make the butter board as close to serving time as possible for freshness. 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. While you are picking up butter for your holiday gatherings and throughout the year, be sure to look for the “55” to enjoy butter from right here in Wisconsin!

With the holidays fast approaching, many of us are planning how we will celebrate. Look no further than Something Special from Wisconsin™ (SSfW) for all of your unique gifting needs. Since 1983, SSfW has been trademarked through the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP). As you shop the aisles or the web for your holiday gifts, keep an eye out for the yellow and red SSfW sticker. This sticker guarantees that at least half of the product ingredients, production or processing has come from within our state. With more than 400 companies participating in SSfW, there is bound to be something for everyone. For the sweets lover in your life, chocolates from Confections for Any Occasion are a must. Since 1999, owner Joel Bernhard has been making a variety of sweets by hand, including his own creation called Berry Bogs. He uses a Swiss-style chocolate along with the finest Wisconsin butter, cream and nuts in his confections. Sweet P’s Pantry, an artisan maker of toffee and chocolates using all natural ingredients, is another company to try. Its rosemary salt and pepper pecans are an amazing combination of flavors. If that’s not sweet enough for you, the Ghana-style peanut brittle from Gold Coast Candy is easier to bite into and does not stick to your teeth like traditional brittle. It’s also vegan and gluten free. SSfW members don’t just make sweet tasting gifts – they also produce some sweet smells. Glen Innish Farm is a small family business that grows lavender, herbs, flowers, and more that are used in products like delectable Christmas morning tea or the wonderful Scottish mist body fragrances. Ambrosia Flame Candles creates hand-poured, clean-burning soy candles that come in scents like blue spruce and Wisconsin old fashioned. To feel good while smelling good, Franciscan Peacemakers is a nonprofit organization whose products are handcrafted by women survivors of sexual exploitation, trauma, and addiction. Their peppermint rosemary lotion is hand mixed and will help your hands endure the harsh Wisconsin winter. For the book lover in your life, When I Listened to a Farmer shares lyrical stories and photos demonstrating the resilience, reality and reverence of farmers, who the author calls “the caretakers of our souls.” Another option is On a Wisconsin Family Farm. This book contains 31 short stories, along with 70 pictures about pioneer life in rural Wisconsin. You can enjoy a glass of wine from Northleaf Winery while enjoying either book. Northleaf Winery wines have fruit so bold it can't stay bottled up. Enjoy an old-world pomegranate, rare blend cranberry, or any of its other options. For those who seem impossible to buy for, any number of LuAnn’s Homemade Butters are a wonderful option. From its original honey butter to its newest berry surprise spread, there’s something for everyone. “Boxes of fun” from Christine’s Kitchen’s makes the perfect gift for anybody. These boxes put together items from a variety of SSfW companies with themes such as “snack attack,” “pamper someone,” and the newest version of an advent calendar, the “countdown to Christmas” box, with 24 individually wrapped gifts. The Jake + Jack enduring legacy bank from Small Legacies makes a thoughtful gift for the young people in your life. To promote financial education in young children, its "give, save, spend" model of banks teaches children how to responsibly manage money while providing a lasting product that looks modern and elegant. It even offers personalized engraving. Members of SSfW also have gift ideas for the health and wellness minded recipient. The goat milk hand soap bars from Honey Down Farms are a pure, nourishing skincare product that hardworking hands deserve. Queen B offers cranberry seeds, which are a complete plant protein and make a healthy addition to yogurt, granola bars, or smoothies. They have recipes online, so the possibilities are endless. The 1800 Full Spectrum CBD from Konopie Natural Wellness is grown, harvested, and crafted in Denmark, Wisconsin. Coming from their certified organic crops, Konopie and its products are “traceable, transparent, and pure.” As winter nears and activities begin to move indoors, it’s important to have a good supply of snacks on hand. As a first-place blue ribbon winner at the 2022 Wisconsin State Fair, Emmanuel’s Mix is a perfect sweet and salty snack. With corn rice cereal, pretzels and pecans with their unique coating, both the spicy and original mix are deliciously addictive. Slide Gourmet Potato Chips are another fantastic salty treat. Made with Wisconsin potatoes, these thick cut chips come in unique flavors like jalapeño cheddar, pizza, and curry garlic. Speaking of Wisconsin potatoes, they also make a wonderful snack. With a variety of ways to prepare them, it’s easy to enjoy this heart-healthy vegetable that is full of vitamins and minerals. One of the best ways to pair them is with other SSfW products. Some potatoes, a drizzle of olive oil, and a dash of original spice blends from Spark Spices pair together perfectly. Spark Spices is veteran owned and family operated, so you can feel good while indulging. For another hearty option, Dalla Terra Pasta is made using traditional Italian methods with whole, locally produced foods, such as organic spinach, Italian sweet peppers, basil, and beets. Pairing their spinach garlic tagliatelle with fresh garlic from BannJoe Farms is a guaranteed delight. BannJoe’s growing process from start to finish is done by hand to ensure the best tasting garlic. For a sweeter option, you can indulge in one of Olympia Granola’s granola bars. They are all gluten free and use 100% USA honey. Whether on the trail, during meetings, or with your morning cup of coffee, these bars make a great addition. To add your own sweet touch to pancakes, baked goods, or oatmeal, try one of Maple Valley’s organic maple syrup products, including their whiskey barrel-aged maple syrup. They’re sustainably produced by an employee and farmer-owned cooperative in Cashton. If you prefer to indulge in a drinkable treat, any one of Berres Brothers Coffee Roasters 40 unique flavors will satisfy. Its signature Highlander Grogg has been a fan favorite since its debut in 1993, but its rotating seasonal flavors are sure to keep things fresh. To enjoy a nice cup of expertly crafted tea, look no further than Cultivate Taste Tea Salon. Cultivate Taste does not use flavorings, candy, or sugar in its luxurious teas and herbal infusions, instead using handcrafted, single origin loose leaf teas. We can’t forget about our four-legged friends and their snacking needs, and Vital Essentials fits the bill. Vital Essentials produces high-quality raw frozen and freeze-dried food, treats, and snacks for dogs and cats. Made from plants grown without herbicides or pesticides, Oak Creek Hemp Company has a wide range of CBD products for you and your pup. Its products are made in small batches for quality control and are third-party tested. One of my favorite things to prepare during the holidays is a charcuterie board. A cutting board from Jewell Hollow Woodcraft – which specializes in long-lasting, custom wood products – paired with an array of meats, cheeses and other snacks makes for a delicious display. I like to begin by slicing up a wedge of award-winning gouda from Marieke Gouda, a raw milk farmstead creamery that controls the process from start to finish. I then add spreadable cheeses from Pine River Pre-Pack, which has been crafting award-winning cold pack cheese spreads since 1963. To satiate the cheese lovers with a sweet tooth, Crave Brothers Farmstead Cheese makes a delectable chocolate mascarpone, which won the 2022 Wisconsin State Fair Grand Master Cheesemaker award. Plus, you can feel good knowing your mascarpone was made sustainably, using renewable energy produced at the Crave Brothers farm. Cured meats are another charcuterie board staple in my home. I’ve been enjoying Scholze Family Meats’ summer sausage and snack sticks. Its grass-fed beef is raised on its farm from birth, and it’s a delicious option for everyone. A recent addition to my boards is any one of the many bread cheese options made by Carr Valley. They are a fourth-generation company, making cheese for the last 120 years the old-fashioned way with open vats. Heat it up on a grill or air fryer for a fun, sizzling charcuterie addition. I round out my boards with a mixture of nuts and crackers for that satisfying crunch. If you’re still craving dessert, CTL Foods has been blending and packaging its Soda Fountain Malted Milk Powder for more than 48 years. One taste of its malt, and you’ll agree it is the best on the market. Simply add it to ice cream shakes to make it a malt or use it in baking. By purchasing SSfW products, you are not only supporting local producers and processors – you are supporting Wisconsin by investing those dollars in the local economy. To find more local flavors, visit somethingspecialfromwi.com, and give thanks to our local farmers and agribusinesses all year long. Wishing you and your family a safe and happy holiday season.

In Wisconsin, cranberries are a big deal. These tart berries have a rich history that dates back to the first Thanksgiving in 1621. Native Americans used cranberries for food, various medicines, and as a beautiful dye. While we might not use cranberries to treat the common cold, cranberries are making a big splash in many other ways. Wisconsin is known for its rich history of producing a safe, wholesome, and secure food supply for families, the nation, and the world. Cranberries are now in the spotlight as the fall harvest begins, decorating the landscape with pops of bright red color. The cranberry was discovered by early settlers, who called it a “crane-berry” because its blossoms resembled the head and beak of a sandhill crane. Cranberry harvest is underway and you will see bogs around the state flooded to float these berries to the surface. Contrary to popular belief, cranberries do not grow in water. They are grown on low-lying vines in well-drained, sandy soils with a low pH. However, these cranberry marshes are established near an adequate water supply for irrigation and harvesting purposes. This water supply can also be used to protect the berries from harsh Wisconsin weather as a thin layer of water over the vines can provide frost protection in early fall. Cranberries have quite the reputation in Wisconsin as it is our state’s number one fruit crop both in size and economic value. Our great state grows more than 63 percent of the nation’s crop, making Wisconsin the top cranberry producing state in the nation. Produced by approximately 250 farmers, cranberries are grown on 21,000 acres across 20 Wisconsin counties. Cranberries pack a punch when it comes to supporting Wisconsin’s diverse agriculture portfolio, but also this little red berry is making a big impact globally. Wisconsin leads the nation in the export of prepared and preserved cranberries. Traveling across the world, you can find cranberry tea in China, cranberry chutney in India, and spicy cranberry salsa in Mexico. Recently, I traveled to Monroe County for the Warrens Cranberry Festival. More than 150,000 people attend each year, and visitors travel from across the country to learn more about Wisconsin’s cranberry industry. I enjoyed hopping in the Wetherby Cranberry Marsh, helping make Cranberry Jubilee, and trying a variety of cranberry inspired foods. Who knew there were so many different ways to enjoy Wisconsin cranberries! Not only do cranberries offer a delicious and unique flavor, but this special berry is also a low calorie, high vitamin, and high mineral fruit with great fiber content. The popularity of cranberries is increasing as we discover just how versatile this tangy, tart, and delicious little red berry is. Wisconsin’s native fruit continues to be cultivated and integrated into new food creations that excite people’s taste buds. Whether you try them dried as a snack, in muffins, or in a sauce, there are so many tasty ways to enjoy and benefit from Wisconsin’s state fruit. I encourage you to try something new with cranberries this fall, whether you choose a new recipe or experiment with fresh cranberries, this Wisconsin treat is sure to satisfy!

Potatoes are one of the world’s most versatile crops, with a long history of cultivation in Wisconsin. While the first potato came to America around 1621, they were first cultivated around 200 B.C. Using technology developed by the University of Wisconsin-Madison, they were even the first food grown in outer space! While the environment in space for those potatoes needed to be created, Wisconsin naturally has a suitable environment for producing top notch spuds. Our cool northern climate, quick spring warm-up, and sandy soils make Wisconsin a great place to grow potatoes. Knowing that, it is no surprise that Wisconsin ranks third in the nation for potato production, and first among states east of the Mississippi River. This production is centered in Wisconsin’s central sands region, so that is where I headed to experience potato harvest firsthand. I traveled to Wysocki Produce Farm to tour their facility this October. Founded in the late 1950s by three brothers, Louis, Francis, and Greg Wysocki, Wysocki Family of Companies (WFC) began as a potato farm, which still exists today as Wysocki Produce Farm. The farm is still owned and operated by the family, with three generations actively involved in the business. There are six varieties of potatoes grown in Wisconsin, which can be used for baking, mashing, microwaving, grilling, and more. Each variety has its own shape, color, texture, and taste. Wysocki Family of Companies [CMB1] grows three of those varieties each year, the most common being the russet potato. These are best for mashing, frying, or baked – one of my favorite meals at the Wisconsin State Fair. Many people do not know that potatoes are actually a living, breathing organism. This is why potatoes are best kept in a cool, damp place to avoid sprouting. For home storage, potatoes should be stored in a well-ventilated cool, dry, and dark place, ideally between 45–55°F. Potatoes should not be stored at refrigerator temperatures because this can cause potato starches to convert to sugars, resulting in a sweeter taste and excessive darkening during cooking. Additionally, potatoes should not be washed by consumers before storing, as dampness promotes early spoilage. In addition to being able to meet, talk with, and learn from potato producers like the Wysockis, I have also been fortunate enough to work with the Wisconsin Potato and Vegetable Growers Association (WPVGA) at various events. From a tour of the Spud Mobile at Farm Technology Days to learning the secrets of making the best baked potatoes at the Wisconsin State Fair, it is always fun to talk about (and taste) our special spuds. Not only are those spuds delicious and versatile, but they are also loaded with nutrients! They are low in calories, high in fiber, and are a great source of vitamin B6, potassium, vitamin C and antioxidants. I have enjoyed finding new ways to enjoy potatoes with recipes from eatwisconsinpotatoes.com. Whether you enjoy your potatoes alone or paired with other Wisconsin products, there is no such thing as a wrong way to indulge in Wisconsin potatoes!

Summer is the time for lemonade, bonfires, and of course, ice cream sundaes. In Two Rivers, Wisconsin, 141 years ago, a soda fountain customer asked for his ice cream to be topped with chocolate sauce, an item that was traditionally reserved for cream sodas. The new combination was a hit and was later sold for a nickel a piece, only on Sundays, earning the title of an Ice Cream Sundae. Sundaes and Wisconsin ice cream sure have come a long way since 1881. You can now, of course, buy it any day of the week, but there are also countless combinations of toppings and flavors you can enjoy on your ice cream. With help from our over 6,000 dairy farmers and 37 ice cream making dairy plants in the state, Wisconsinites can gobble up lots of the cool treat - we eat more than 21 million gallons each year! While I travel the state of Wisconsin as the 75th Alice in Dairyland, I find myself stopping in at local ice cream shops and parlors every chance I get. There’s nothing better than a nice refreshing cone after a long summer day on the road. Those ice cream stops also make me feel a little closer to home from wherever I am. My family and I have a tradition of visiting local ice cream shops on summer nights. July, or really any time in the summer, is a great time to start your own family ice cream tradition! When I am not able to visit a shop, I enjoy making my own ice cream at home using just one pint of heavy whipping cream and a 14oz can of sweetened condensed milk. The great thing about this recipe is it doesn’t require a mixer or an ice cream maker! You just combine and shake the ingredients in a jar and freeze overnight. This combination makes an amazing base for you to experiment with, adding in different toppings to customize it to what you and your family like to eat. You could even split up the mix into smaller jars so everyone can make their own! My favorite combo depends on the day, but I usually add in crushed Oreos, strawberries, or chocolate sauce. You can find some more adventurous recipes at www.wisconsincheese.com/recipes/ice-cream! Whether you’re heading out to the local ice cream parlor with your family, or making ice cream at home, celebrate National Ice Cream Month with Wisconsin ice cream!

June is National Dairy Month and the perfect opportunity to thank 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 and farm tours. No two farms are the same and it is exciting to see how each farm operates differently. While each farm is unique, all farmers are focused on providing the best care possible for their land and animals and producing high-quality products . This month-long celebration of dairy has a proud heritage in Wisconsin. It started in 1937 when National Milk Month was established nation-wide in response to a surplus in milk from spring calving. By 1939, National Milk Month grew to encompass all dairy products, and in 1940, Wisconsin Governor Julius Heil proclaimed June as Dairy Month in Wisconsin. In Wisconsin, 95 percent of dairy farms are family owned, and our state’s dairy farmers have dedicated their lives to feeding communities across the state, country, and globe. During National Dairy Month, many farms open their gates to visitors at breakfasts and tours, while grocery stores and other businesses feature dairy products. Most counties coordinate a dairy breakfast or brunch that features Wisconsin dairy products, such as milk, cheese, and yoghurt that are packed with 13 essential nutrients. Dairy breakfasts often take place on a dairy farm and are the perfect opportunity for everyone mingle and meet some of the farmers who work to maintain Wisconsin “America’s Dairyland.” The dairy industry contributes more than $45 billion to our state’s economy. Producing high quality dairy products like milk, cheese, yoghurt, butter, and ice cream is what our farmers and processors do best. I encourage you to watch your local news for more information about June Dairy Month celebrations near you and show your appreciation for the dairy community by attending these local events this summer. You can also celebrate June 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/. My term as the 74th Alice in Dairyland will finish at the end of June and I am so excited to be ending my experience as Alice with the celebration of June Dairy Month. I look forward to traveling Wisconsin and attending many dairy related events to finish up my time as Alice! I have loved serving as an ambassador for Wisconsin’s diverse agriculture industry as the 73rd and 74th Alice in Dairyland. Thank you for following my journey and for supporting our state’s farmers and processors by buying Wisconsin products in stores.