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.

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.