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A list of where you can find 74th Alice in Dairyland, Julia Nunes, at National Dairy Month events during the last stretch of her term. My term as the 74th 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 and it 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, farm 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 to 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! Friday, June 3: West Salem June Dairy Days Kickoff Luncheon Friday, June 3 (evening): Marshfield Dairyfest Saturday, June 4: Rock County Dairy Breakfast Saturday, June 4: Cows on the Concourse at Capitol Square Saturday, June 4: Sun Prairie Farmers Market Saturday, June 4 (evening): Salute to Cows Night with the Wisconsin “Udder Tuggers” at Fox Cities Stadium Saturday, June 11: 27th Annual Dunn County Dairy Promotion Breakfast Saturday, June 11: Rusk County Dairy Breakfast Saturday, June 18: 45th Annual Walworth County Farm Bureau Dairy Breakfast Saturday, June 18: Watertown Agribusiness Club Dairy Breakfast at Crave Brothers Farm Tuesday, June 21: Tour of America’s Dairyland Bike Race in West Allis Wednesday, June 22: Farmer Appreciation Dinner in Chippewa Falls Thursday, June 23: Widmer’s Cheese 100 Year Celebration Saturday, June 25: Dairy Agstravaganza in Waupaca Saturday, June 25: Winnebago County Farm Bureau Dairy Promotion Committee Grilled Cheese Drive Thru Sunday, June 26: Colby Dairy Breakfast Sunday, June 26: Waushara County June Dairy Breakfast Sunday, June 26: Tour of America’s Dairyland Bike Race in Wauwatosa Wednesday, June 29: Lake Mills Farmers Market 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, Instagram, Twitter, and LinkedIn. I have absolutely 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 Wisconsin’s farmers and processors by buying Wisconsin products in stores.

My Roots Agriculture has taken me to a lot of different places throughout the years, but my story begins in Antigo, WI where I grew up on my family dairy farm. I’m Samantha Schuessler, as a little girl, you could find me in the barn carrying bottles to my calves with a line of kittens following behind me. If you were a neighbor of mine you have probably seen me walking a cow or horse down the road a few times. I always had a passion for teaching our local youth about agriculture. I put on two field trips for over 300 4th graders each time to a local dairy farm to teach them about Wisconsin agriculture. Somewhere Sunny and 75 My love for agriculture brought me to California Polytechnic State University (Cal Poly) in San Luis Obispo, CA. I received a bachelor's degree in Dairy Science with a minor in Agricultural Communications. In college, my favorite extracurriculars were dairy club and dairy judging. Being on the Cal Poly dairy judging team brought me to new states including Utah, Pennsylvania, and Kentucky. One of my favorite experiences in college was being the communication intern for CentralStar Cooperative in Waupun, WI. That summer I got to travel throughout Wisconsin to work at county fairs and dairy farms with our consultants and technicians. Cheese-making and so much more! I wrapped up my final months of college back in Wisconsin taking the opportunity to dive into the processing side. I worked night shifts at Sartori Cheese in Antigo on the production line making the 20 lbs wheels of our specialty cheese, specifically our famous BellaVitano. I learned every aspect from salting and pressing, soaking it in wine, and packaging! This led me to work sales for Sartori in six midwest states getting Wisconsin cheese onto more shelves. I loved being able to tell the story of the farms that contribute to Sartori and how 95% of dairy farms in Wisconsin are family owned. I now work for The Hershey Company as a retail sales representative. I love interacting with consumers in the stores and studying the needs of our shoppers. I’ve enjoyed my time on-farm, making cheese, and at the stores experiencing all aspects of the food supply chain. As Alice, I would love to help connect consumers to buy our local Wisconsin-based products!

Something special happens when a family is raised in agriculture. On my family’s beef and crop farm, I was raised learning values like time management, hard work, responsibility, and compassion. My parents expected a lot from my brother and I growing up, only because they knew we were capable of accomplishing great things. Running a farm is no easy task, and for the over 96% of farms across the nation that are family owned, that means the entire family is involved. On our farm, each of my family members play a vital role in our success - my dad took the heaviest load managing our cattle, land, and equipment, while my brother and I were primarily responsible for our show stock. My mom, although not having a background in agriculture, was always our greatest cheerleader, helping out wherever she could on the farm. I remained active in my county’s 4-H program, where I found a passion for connecting with consumers as I traveled the state and country for fairs and livestock shows. My love for agriculture grew so strong that I decided to pursue it professionally at the University of Wisconsin-Madison. As an Animal Science and Life Sciences Communication student, I was able to broaden my knowledge of farming practices and animal husbandry, while exploring Wisconsin’s diverse agriculture industry - surrounded by some of the most forward-thinking minds in the world. My involvement at UW-Madison extended further than the classroom as an active member of the Association of Women in Agriculture, Badger Dairy Club, and the University of Wisconsin-Marching Band. Although my days were often long, I found great satisfaction in planning and attending events, networking, and advocating for Wisconsin agriculture on-campus and in the Madison area. Interning with Mayer Farms Beef was an experience unlike any other, where I was able to join the Mayer Family on their Registered Holstein and Brown Swiss farm in Slinger, WI. After each morning milking, I would operate their storefront on the farm and connect with consumers at farmer’s markets over our love for locally grown beef. Although each farming family is unique, our story is much the same. We devote our lives to agriculture, and love doing so. To us, our farm is more than just a place - it’s a home loved by family and friends.

My name is Courtney Moser, and my excitement for agriculture began at a young age on my family’s dairy farm, Dream Prairie Holsteins, in Westby, Wisconsin. It was there my interest was ignited as I gained hands-on experience and learned from my family. Between feeding calves with Dad, picking up hay bales with Grandpa Moser, preparing cattle for shows with my brother Logan, and photographing and registering calves with Mom, my family played an integral role in rooting my life in agriculture. My passion continued to strengthen thanks to other influential leaders including Dr. Sandy Curran, a veterinarian specializing in ultrasounding. On days Dr. Sandy visited our farm to conduct herd health checks, my excitement was quite abundant. Whenever Dr. Sandy announced an animal was pregnant with a female, I did “the heifer dance” because I was overjoyed to learn about the future of our milking herd. My excitement was further boosted through my involvement with 4-H, FFA and Wisconsin Holstein Association (WHA). These organizations helped me further explore elements of agriculture while developing skills in public speaking, critical thinking, leadership and more. I went on to serve as the 2017 WHA Princess and shared excitement for the Holstein breed and dairy industry overall. My desire to continue sharing my agriculture story and further learn about the wider industry led me to study journalism and communication at Wartburg College in Waverly, Iowa. There, I was able to forge my own path and frame my coursework around a topic of great interest to me: agriculture. I dug deeper into my dairy background, continued learning about important agricultural commodities including Christmas trees, honey, mink and more, and I shared my knowledge and interests through various mediums including personal conversations. Part of my education also included a summer in Jerome, Idaho, where I served as the editorial intern for Progressive Dairy. In each aspect of my education, I strived to continue learning while sharing excitement for agriculture. Throughout my entire life, my passion has continued to build, and I can proudly say my excitement for Wisconsin agriculture is at an all-time high today. I love connecting with producers and consumers alike while hearing and further sharing the important stories of agriculture. As the 2021 Vernon County Fairest of the Fair, I have enjoyed representing the agriculture and family traditions of our 165-year-old-fair. In my role as digital marketing strategist for Valley Fudge & Candy, I’m proud to share how Wisconsin butter is used to create delicious and creamy fudge. Now as a Top Candidate for the 75th Alice in Dairyland, my excitement is abundant as I represent Wisconsin’s diverse agriculture industry. From cheese and ginseng to cranberries and snap beans, Wisconsin has many agricultural commodities to celebrate. The diversity of Wisconsin’s agriculture industry is our greatest strength, and each commodity provides high-quality products, offers career opportunities, adds to our economic strength, and supports our hard-working farmers and processors. There is certainly much to be excited about when it comes to Wisconsin agriculture. Are you excited? I know I sure am!

Hello everyone! My name is Charitee Seebecker, and I am a 75th Alice in Dairyland Top Candidate. My agricultural background and excitement for Wisconsin agriculture is driven primarily by the steps I have taken along the way. The first stepping stone on my adventure in agriculture happened, growing up in Mauston, among the 95 percent of Wisconsin dairy farms that are family owned. I learned first-hand the work ethic and dedication of Wisconsin farmers. At a young age it was my father who instilled in me the love for agriculture. He helped me to work with my fair calves every day, no matter how stubborn they or I may have been. As I got older, my path changed. I became involved in sports, started to split my time away from the farm and was not sure what career path to follow. It wasn’t until facing a farm setback and having to transition away from the farm, that I turned to 4-H and FFA to continue to ignite my passion for agriculture. During this tough time, I realized just how much growing up on a farm impacted me and how I didn’t want to just be a part of the industry but stand up for it. This is why I decided to spring my journey forward again and attend the University of Wisconsin-Platteville where I obtained my Agriculture Business degree with a Communications and Marketing emphasis. My goal was to be able to combine my experiences of direct and non-direct farm involvement and share the story of Wisconsin’s farmers and processors. Upon graduation, I stepped up to the plate and served as an Ameri-Corps Farm to School Specialist. Creating and teaching nutrition education lessons, working with local farmers to do presentations, and conducting local procurement allowed me to share the diversity of Wisconsin’s $104.8 billion agriculture industry. Alice in Dairyland has been a role model to me since I first met her at my county fair as a child. It would be an honor to learn from Alice’s strides in agriculture to help cultivate a positive learning environment for all, and relay that you don’t have to be directly involved in agriculture for it to have a large impact on your life. I hope our paths cross in Dane County so I can learn about the stepping stones of your life successes.

“Ms. Hayden, what’s your agriculture sock of the day today?” The students I teach ask me this every day. You’re probably wondering: “Why in the world do your students care about your socks?” To better answer that, I’d like to introduce myself. I am Amelia Hayden. While I’m an avid collector of agriculture-related socks, my biggest passions are agriculture and serving others. I combined these passions by majoring in Agriculture Education at the University of Minnesota – Twin Cities. My passion started early on when I joined 4-H as a “cloverbud” and fell in love with everything about 4-H. It allowed me to overcome my shy personality and began to develop my passion for agriculture. Joining FFA in high school showed me just how rewarding helping others could be. While planning youth agriculture day camps, volunteering at county dairy breakfasts, and mentoring students, I realized my drive to serve through agriculture. These experiences inspired me to continue a lifetime of service to others in agriculture. For me, there is no greater honor than to serve agriculture by educating others about Wisconsin’s industry. With careers from cranberries and agriscience to cheese making and ginseng production, we have an incredibly diverse agriculture industry to be proud of! I am honored to continue sharing agriculture’s stories as a 75th Alice in Dairyland Top Candidate. In my daily life, I strive to connect others to agriculture – which brings us back to my “Daily Sock Check.” “Ms. Hayden, what’s your agriculture sock of the day today?” For yesterday’s Daily Sock Check, I shared, “Today I have cranberries on! Did you know that Wisconsin produces 60% of the nation’s cranberries?” Though it seems small, these moments are powerful ways to share agriculture’s story. My socks – just quirky enough to be relatable for my students – inspire deeper conversations about our connection to agriculture. Our conversations range from discussing Wisconsin’s dairy innovation when I wear my rotary milking parlor socks to highlighting its ranking as the #1 corn silage producing state when I’ve got my corn socks on. With each silly sock, I share agriculture tidbits that connect to students’ lives. We are all connected to agriculture each day. Take a moment to understand your connection: No matter our connection to agriculture, we can inspire deeper conversations through small moments. One way I do that is through my socks. I’m always excited to choose my socks of the day. What brings purpose to my excitement is when I can then connect others to agriculture. Today, I invite you to join me in inspiring those deeper conversations about how we are each connected to agriculture. Put on your favorite pair of agriculture-related socks, post about your connection to Wisconsin’s diverse agriculture industry, or share your favorite places to buy local!

Everyone has a moment when their life changes forever. For me, that was when my family moved to Wisconsin in 2004. It was just before the end of first grade when my family was packing trucks and cattle trailers for the three-and-a-half-hour drive to our new home in Fountain City, Wisconsin. I vividly remember how family and friends joined us at our new home, helped us unpack boxes and unload the cows and calves. It was a bittersweet afternoon realizing we were moving away from family, but also a special day when my siblings and I each became the proud owners of one of the heifer calves that we brought with us. I was over the moon to be able to call that little Holstein heifer calf mine, and little did I know, she would be the start of my passion for agriculture. In elementary and high school, my passion for agriculture led to my involvement with 4-H and FFA. I enjoyed showing dairy cattle at the county fair, serving as a local FFA officer and had the privilege to compete on our veterinary science team at the National FFA convention. It was in those moments that I realized my passion for agriculture could be turned into a career. After high school, I went to college at the University of Minnesota - Twin Cities, where I had internships at the Dairy Alliance and the Minnesota State Fair Competition Department. These experiences were invaluable in helping me to expand my practical knowledge and skills while honing in on what career opportunities I wanted to pursue in the future. After graduating in 2019 with bachelor's degrees in Animal Science and Agricultural Communications and Marketing, I returned home to my family’s farm before accepting a full-time position with Professional Dairy Producers (PDPW) as their marketing and development coordinator. I have the privilege to be part of an organization that provides the dairy community opportunities for continued learning and professional development. I once spent most of my days feeding calves and milking cows. Now, I provide my insight on farm management decisions as we look toward the future of our dairy. While my role may look different, my passion for dairy and agriculture has never ceased. When I’m back on the farm, I enjoy sneaking in a few extra head scratches or bunches of grass to my cows and heifers that all started from one calf in 2004. It is with this passion that I am honored and excited about the opportunity to be Alice in Dairyland. I look forward to sharing the stories of the hardworking producers and processors, like my father and brother, and inspiring the next generation to become involved in Wisconsin’s diverse agriculture commodities.

When thinking of Earth Day, recycling and planting trees may come to mind, but how do our food and eating habits affect our communities? In Wisconsin, we a fortunate to have a diverse and productive agriculture community. Our farmers are constantly working hard to produce high-quality products and care for the land and resources they use. From feeding distiller’s grains and reusing water to planting cover crops and utilizing renewable energy, many farms are finding ways to manage their resources and reduce their carbon footprint. Farmers often live on or near the land that they farm and work collaboratively with experts to develop environmental and animal care best practices. Some examples of innovation that have led to increased sustainability include enhanced productivity practices such as improved cattle genetics, more precise animal nutrition, increased resilience and efficiency, and improved resource use, among others. The U.S. beef industry works in tandem with the international research community to continuously improve and share sustainability advancements and technologies. Approximately 29 percent of the land in the U.S. is pasture and rangeland that is too rocky, steep, or dry to grow food crops, but it’s perfect for cattle. People aren't the only animals who enjoy leftovers now and then, farmers often feed distillers grains or spent grains which are the leftovers from ethanol or beer production. Normally, these would go into a landfill once we have our beer in hand or gas in the tank. However, our cattle in Wisconsin have what I like to call a superpower. They can take these grains and turn them into protein for our families. In fact, 90 percent of what cattle eat is grass or leftovers that humans cannot eat. Farmers work with experts like nutritionists and veterinarians to create a diet plan for their animals and make sure their animals are healthy. Farmers and their local communities also play a part in the water quality solution. Clean lakes, rivers, streams, and safe drinking water start with smart, sustainable farming practices. Farm families drink the same water everyone else does and work hard to ensure that water is safe and clean. They also use the water to tend to their land and animals. There are 41 farmer-led watershed groups in Wisconsin. Farmers work with government agencies, researchers, environmental groups, conservation professionals, soil scientists, and other agricultural experts to understand how they can best care for their land and resources. Everyone from farmers raising food to customers who enjoy it has a responsibility to work together and care for the environment. Reducing your food waste can help you be a more sustainable food eater! Three ways to reduce food waste: 1. Proper Storage Understanding how to properly store food can helps reduce spoilage and extend shelf life. Different products require different storage methods. Cheese Storage: https://wisconsincheese.com/the-cheese-life/article/36/how-to-store-cheese 2. Freezing Food When I purchase beef, I often buy a much larger package than I need for one meal. One of my favorite things to do is to freeze portion-sized amounts of cooked ground beef. Not only does this reduce my leftovers, but also helps me to prepare for my next meal. I can quickly thaw the cooked beef and add it to chili, nachos, tacos, and so much more! Learn more about freezing beef with this video: https://www.youtube.com/watch?v=lxLYSSDq5VY 3. Repurposing Leftovers Alright, be honest - how often do leftovers go bad in your fridge? They do in mine too. One of my favorite ways to make sure those leftovers are eaten up is by repurposing them. It can be as easy as adding steak or cheese to your salad or into a soup, or you can get creative and disguise your leftovers as a new dish. One of my favorite ways to do this is with an egg bake. I often use any leftovers I have from beef, ham, cheese, vegetables, and more. Here's my recipe for my taco egg bake. Taco Egg Bake 1 large potato 1 Tbsp minced garlic 1 bell pepper 1 red onion 2 cups chopped spinach 1 1/2 cups taco meat 1 1/3 cup shredded cheese 1/2 cup heavy whipping cream or milk 12 eggs Salt and Pepper Slice potatoes into bite-sized pieces, and saute with butter or oil until slightly soft. Add in garlic, onions, peppers cook until peppers are tender. Add to a greased 9 x 13 pan. Stir in chopped spinach (*optional). Top with taco meat. Add cheese over meat. Whisk together eggs and milk and pour over meat. Bake at 350°for 1 hour, or until eggs a firm and cooked. Enjoy with salsa, hot sauce, and more! My favorite thing about this recipe is that you can make it your own. Add in your favorite vegetables (or whatever you have in your fridge) and leftovers and enjoy! Once your egg bake is cooled you can freeze pieces to make for a quick and easy breakfast option. Find great leftover recipe inspiration here: https://www.beeftips.com/recipes/collection/10033/so-long-leftovers Go to BeefTips.com or WisconsinCheese.com to find more recipes suggestions using beef and dairy products!

March is Women's History Month and a perfect time to highlight the rich history behind the Alice in Dairyland program. For 74 years, Alice in Dairyland has served as Wisconsin's agricultural ambassador. From its wholesome and pastoral beginnings following World War II to today's high-tech age of instant communications, the program has grown and changed with the times. Margaret McGuire of Iowa County served as Wisconsin’s first Alice in Dairyland in 1948. She was selected to host a month-long centennial exposition at the Wisconsin State Fair Park and tour the U.S. as an ambassador for Wisconsin's dairy industry. After her tenure as Alice, she earned a master’s degree in elementary education and taught for 23 years. Like Margaret, early Alices traveled nationwide with a chaperone, logging 150,000 miles a year – much of it on an airplane – and making 1,000 appearances annually. In many cases, they were professional women that came from farms and were well-versed in agriculture. Many also went on to careers outside their home in a time when most women’s homes and families were their careers. In 1952, Alice in Dairyland became a one-year full-time contracted employee of the Wisconsin Department of Agriculture, Trade and Consumer Protection and an official representative of all Wisconsin agricultural products. Also, in the 1950s, Alice carried boxes of cheese to Hollywood stars, served samples at corner grocery stores, and even made an appearance on the Today show. Mary Ellen Jenks Jordal, the sixth Alice in Dairyland, served Wisconsin in 1953 and is one of only two Alices originally from Chippewa Falls. She went on to become the vice president of Consumer Affairs and Services for Green Giant and then Pillsbury. She then worked in publicity for the Minnesota Beef Council and other food clients as well as customer service training for the Better Business Bureau of Minnesota. In 1961, Alice hosted a wine and cheese reception for national and international media after the Green Bay Packers won the National Football League (NFL) championship title. Alice also continued the tradition of carrying boxes of cheese to Hollywood stars and serving samples at corner grocery stores throughout the 1960s. In 1966, she started delivering her message to classrooms and educating students about Wisconsin agriculture. As women’s television programs became increasingly popular, she filled the role of a consumer educator by promoting nutrition and food preparation. She also continued to make appearances on national television programs and appeared with celebrities. The 26th Alice in Dairyland, Mary Hopkins-Best, danced on the Lawrence Welk show in 1969 and the 29th Alice, Janice Findlay Aiken, shared the stage with Bob Hope on the opening night of the Wisconsin State Fair. Over the years, Alice in Dairyland has adapted to the changing face of agriculture and the contemporary world. Even so, she remains Wisconsin’s agricultural ambassador, serving as a custodian of Wisconsin's proud agricultural heritage and dynamic voice for the future of agriculture. In May, the 75th Alice in Dairyland will be selected to carry on the legacy of this important program. The 75th Alice in Dairyland Finals will take place in Dane County, May 19-21, 2022 at the Monona Terrace in Madison. Some portions of the finals are open to the public, including the final selection ceremony. After being selected at the conclusion of the finals, the 75th Alice in Dairyland will begin her term on July 5, 2022.

Cheese is the universal language of love in Wisconsin! As America’s Dairyland, Wisconsin is home to more than 600 varieties, types, and styles of cheese. Whether you are gathering with loved ones, watching your favorite football team, or celebrating Valentine’s Day, Wisconsin cheese is a tasty option for any snack or meal. Wisconsin’s more than 1,200 talented and dedicated cheesemakers are the ingredient that makes our state’s cheese so special. In fact, they have helped our state win more awards for cheese than anywhere else in the world. For a small group of elite cheesemakers that are passionate about pushing their education to the limit, there is one final step – becoming a certified Master Cheesemaker. The Wisconsin Master Cheesemaker Program is like getting a Ph.D. in cheese. Wisconsin has the only Master Cheesemaker Program outside of Europe and is the only state that requires a license to make cheese. To become a Master Cheesemaker, applicants must be licensed Wisconsin Cheesemaker for 10 years and then complete coursework and submit samples for an additional three years on one type of cheese. The product of Wisconsin cheesemakers’ hard work can be found in many grocery stores. In fact, more than half of all specialty cheese in the U.S. comes from Wisconsin. Whether you are craving sweet or savory, Wisconsin is truly a world of cheese and has the highest quality cheeses in the world. Use some of Wisconsin’s award-winning cheeses to create a cheese board, try a new appetizer or pair it with your favorite beverage. As you visit a local cheese shop and search grocery store shelves, look for the “Proudly Wisconsin Cheese” badge to find a high-quality cheese made in Wisconsin! Buying Wisconsin’s safe, nutritious food products supports farmers and food processors and contributes to the economic strength of Wisconsin communities. Learn more about Wisconsin cheese and find endless cheese board inspiration and recipe suggestions at https://wisconsincheese.com/ The Dairy Farmers of Wisconsin are giving away 500 heart-shaped boxes of Wisconsin cheese, just in time for Valentine’s Day. Each box contains three Wisconsin cheeses and an engraved heart-shaped cheeseboard. One lucky recipient will receive a crystal wedge in their box, unlocking an all-expense-paid trip to Wisconsin, the State of Cheese®. As cheese is better when shared with others, the winner gets to bring along three cheese-loving friends of their choice for a custom-designed adventure. There is no purchase necessary to enter. Nominate the cheese lover in your life at WisconsinCheese.com/LoveLanguage.

For the past 74 years, the Alice in Dairyland program has brought agriculture education to communities across Wisconsin and beyond. As we step into the 75th year of the program, I am incredibly thankful to be a part of this Wisconsin tradition and historic year of the program. Alice in Dairyland is a one-year, full-time public relations professional employed by the Wisconsin Department of Agriculture, Trade, and Consumer Protection (DATCP). Each year, “Alice” travels more than 30,000 miles throughout the state, promoting Wisconsin agriculture to various audiences. Additionally, she conducts hundreds of media interviews, speeches, and school presentations. While recruiting for new Alice applicants, I have enjoyed reflecting on my time as Alice. I have learned so much about Wisconsin agriculture, met some truly amazing people, and been to many unique places and events. When I applied to be the 73rd Alice in Dairyland in January 2020, I had no clue what this adventure would be like or that I would go on to be the first Alice to serve two consecutive terms. The search for the next Alice in Dairyland is a job interview process beginning in January when applications become available. By early February, interested applicants must submit a resume, cover letter, references, and application form for DATCP staff to review. Then, qualified candidates will go through the initial interview process. After these individual interviews, up to six candidates are selected and officially announced to the public at a press conference. These six candidates attend training and professional development seminars at DATCP where they receive several assignments to complete prior to the final interviews in May. For me, the months leading up to the 73rd Alice in Dairyland finals were very rewarding. As a top candidate, I learned more about agriculture in Wisconsin and gained professional skills in public speaking, working with media, and online communications. The top candidate experience helped me get a taste for what being Alice in Dairyland would be like and shake off some of the nerves leading up to the finals event. In early May, the candidates travel to the host county for the final step in determining the next Alice, a three-day finals event. At the finals, candidates take part in an interview process that includes press conferences, agribusiness tours, interviews with local media, and speeches over the course of several months. Based on the scores from a panel of three judges, the next Alice in Dairyland is selected and formally announced. The beauty of being Alice in Dairyland is having the ability to share your passion, stories, and love for agriculture with the citizens of Wisconsin and bring fresh ideas to promote Wisconsin’s diverse agriculture industry. If this sounds like the position for you, I encourage you to apply for the 75th Alice in Dairyland position. Applications will be available on January 5, 2022, on DATCP's website. Whether you are a candidate or just a fan of Alice, I invite you to the 75th Alice in Dairyland Finals, which will take place May 19-21, 2022 at the Monona Terrace in Madison. Some portions of the finals are open to the public, including the final selection ceremony. After being selected at the conclusion of the finals, the 75th Alice in Dairyland will begin her term on July 5, 2022. She will serve as a spokesperson providing public relations and communication services for DATCP from the Madison headquarters for the contract year.

Wisconsin is known for being the #1 producer of many agricultural commodities, but you might not know about this specialty root that is sought after around the world! Wisconsin Ginseng, otherwise known as Panax quinquefolius is one of Wisconsin's #1 crops. In fact, we produce about 95% percent of all cultivated ginseng in the United States, with the majority of it being in Marathon County. Ginseng is often used in the celebration of the Chinese New Year. This year is the year of the Tiger and the New Year starts on February 1, 2022. Wisconsin ginseng is known as being the highest quality American Ginseng and produces a unique bitter-sweet taste that’s recognized all over the world. About 90% of Wisconsin ginseng is exported to Asian countries and Ginseng is a key ingredient used in Traditional Chinese Medicine. Ginseng is often given as a gift around the new year and is known as the ‘gift of good health’. Wisconsin Ginseng can be consumed as a tea, capsules, fresh root, or powder form – which can be easily added into one’s favorite dishes. American Ginseng can also be found in some energy drinks. The possibilities are endless! Try cooking or baking with ginseng – I made the Chocolate peanut butter ginseng cookies with ginseng powder. http://www.ginsengherbco-op.com/q/ginseng-recipes/chocolate-peanut-butter-ginseng-cookies Visit the Ginseng Board of Wisconsin website to learn more about ginseng, its history, and find out how you can get your hands on this Wisconsin product! https://www.ginsengboard.com/.