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Alice in Dairyland Travel Journal Archive |
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Portage FFA Alumni Meeting
Jan. 31, 2009
A delicious lunch earlier and a delicious dinner tonight! Scott and I made our way to Portage to meet the FFA members and alumni. Six years ago, the Portage FFA had a dozen members and no alumni. Then Brad Gefvert, the agricultural teacher, came to town! In 2009, the chapter has 110 members and a brand new, enthusiastic alumni!
I had a chance to meet the talented officer team and learn about their many activities. I was impressed with their dedication to try new things and their huge successes. The group is setting a high standard in speaking contests sending many students on to sectional competition this spring.
I also met many alumni members who are working hard to assist their chapter. From planning fundraisers to helping with active activities, they are busy! Tonight they even gave a scholarship to a lucky young lady attending UW-Platteville.
I was the guest speaker at this dinner. I had big shoes to fill since three years ago Pam Jahnke was their featured speaker and last year they had a professional from the agriculture industry! I shared my role of Alice in Dairyland and explained how FFA impacted me.
I still believe in the words of the FFA Creed, “I believe in the future of agriculture.” I told the students that there are many opportunities in agriculture, and that they are the future. I explained that agriculture is a $51.5 billion industry – every minute agriculture generates $39.000 for the state economy – and Wisconsin will always need food, fuel, and fiber!
Congratulations Portage FFA and FFA Alumni for your success these past few years! Thank you Mark Heinze for inviting me to participate in this event!
Farm and Industry Short Course Reunion
Jan. 31, 2009
I was very lucky to have two great events today! At lunch, I traveled to the Comfort Inn & Suites in DeForest for the Farm & Industry Short Course 2009 Alumni Reunion.
In 1885, 19 men were enrolled in the First Farm Short course program at the University of Wisconsin-Madison. The purpose of the program was to offer additional education about farming without a four year investment of time and money. It was known as a convenient and useful course of instruction for those who expected or wanted to farm. Since 1885, The Short Course has been offered and now has an active alumni list of about 6,250 people.
Short Course has changed many times over the years, but today it is a 17-week program. This year, 141 full-time students and one part-time student are enrolled in the program with 16% being female. The program is an excellent source of instruction and a chance for students to become involved in UW clubs and activities.
I was very excited to speak at this event since my father and brother both are Short Course graduates. I told the crowd that my best memories of my dorm years at UW were when the Short Course students came to town. The trucks they drive looked, sounded, and smelled like home! While the program as changed over the years, some things don’t change. My father used lunch trays as sleds back in the late 1970’s, and when I was in college with my brother, we used lunch trays to sled as well!
I congratulated the alumni at this reunion for their achievements at Short Course and since. There were graduates from 1938 at this reunion! That is incredible! I spoke about my Alice in Dairyland role and how I work to promote agriculture. I thanked this group of people for their impact on the agricultural industry and wished them the best for 2009.
I was so glad to be part of this event and honored to be among such distinguished people from the University and the agriculture industry! Congratulations again to all Short Course students and graduates – this is a program Wisconsin should be proud of!
Dairy Good Feature of the Day - Saxon Creamery
Jan. 30, 2009
Last summer I was fortunate to spend time at Saxon Homestead Creamery in Cleveland with the Klessig and Heimerl families. Saxon is a new cheese factory that has only been operating for 16 months. This is a truly specialty cheese plant making five different cheeses. The only milk used in making these cheeses is from the grass-fed dairy herd of the family.
When traveling this winter, I have been taking a huge wheel of cheese called, Big Ed’s. Big Ed’s cheese is a mild, yet very flavorful cheese. It is a Wisconsin original that has a wax-rind and beautiful design. The sides have an outline of the grasses and the top proudly displays the SAXON logo. Big Ed’s is named after Ed Klessig, the father/father-in-law of the current farm and creamery owners.
For more information on Saxon Homestead Creamery, visit www.saxoncreamery.com! It is a beautiful wheel of cheese for display and tastes great when cut for serving!
Rhinelander TV Interview
Jan. 30, 2009
The last interview for the Specialty Dairy Media Campaign was with Heather Schallock of WJRW-Channel 12 of Rhinelander. The crew at Channel 12 are very welcoming and allowed me lots of time to set-up the various cheeses. Heather wanted me to explain everything from the Wisconsin milk from Crystal Ball Farms and Sassy Cow Creamery to the many cheeses.
As soon as the news cast was over, the crew came running in to try the cheese! I was happy to be done with this successful campaign! In two weeks, I drove thousands of miles and did dozens of interviews to promote America’s Dairyland! This Super Bowl Sunday, make sure to include Wisconsin cheese!
WOCO Interview in Oconto
Jan. 30, 2009
Today I traveled north to the “Real OC” – Oconto County! I met Walt of WOCO radio to tape a one hour discussion program about specialty cheese. He asked many great questions about organic milk production, rBST milk, and the future of dairy in Wisconsin.
We had time to speak in detail about each of the 13 specialty dairy products I am featuring. Everyone at WOCO ended up listening to our interview and wanted to try the different types of cheese. They were very excited to keep the Mascarpone from Crave Brothers Farmstead Cheese to make a dessert!
Thank you to WOCO for your continued support – I look forward to coming back!
Interview with Mike Austin
Jan. 30, 2009
Mike Austin is a man of many talents. He not only does television on Green Bay, he also does radio interviews for WTAQ. Mike has always been very welcoming to me, and today he was kind even when I got lost on my way to meet him! When I arrived, we quickly taped an interview about specialty dairy production.
Specialty cheese production makes up 16% of the state’s total production making Wisconsin the top producer of cheese and specialty cheese in the nation. In 2006, Wisconsin produced 386 million pounds of specialty cheese. This continues to increase. The projected production for 2008 is 419 million pounds.
There is always more research going on to make Wisconsin even more competitive!
Channel 5 TV Interview in Green Bay
Jan. 30, 2009
Wendy Neuberger welcomed me back to Channel 5 this morning to showcase specialty dairy. Wendy is a lot of fun, and I enjoy working with her. On the air, she tried three forms of cheddar cheese: Pesto, Blueberry Cobbler, and Apple-Smoked. While they were all good, she said that Pesto Cheddar was her favorite.
Find your favorite cheese by selecting something new this winter!
Dairy Good Feature of the Day - Sassy Cow
Jan. 29, 2009
Sassy Cow Creamery is a family-owned business. It offers a local source of high quality dairy products. These third generation farmers wanted to add value to their milk so they started bottling it under their own label.
Sassy Cow Creamery offers milk, ice cream, churned cream, heavy cream, and half and half. It is interested that this operation has a traditional and organic cow herd. When looking at the products, one can select either a traditional or organic product. The milk is bottled the same day it is produced making it one of the freshest dairy products available. Sassy Cow uses real sugar, cocoa, and no high fructose corn syrup in their products.
Sassy Cow Creamery is being recognized across the state for their quality. In 2008, the chocolate milk took first place in the World Dairy Expo Dairy Products Contest with a perfect score of 100. I am happy to offer this delicious milk to anchors and on-air personalities during my travels.
For more information on Sassy Cow Creamery and where to find the products, visit www.sassycowcreamery.com.
Plover Radio Stations
Jan. 29, 2009
I visited the Plover radio stations today to interview with two stations: WYTE Country and The Big Cheese Music Station. The WYTE Country morning hosts were broadcasting from Puerto Vallarta, Mexico! They made me jealous with their 80 degree Fahrenheit weather. I made them jealous with my many dairy products. WYTE made me promise that I would save them some Blue and Limburger Cheese. They are fans! It was fun to do the interview over the phone from two different countries.
The Big Cheese Music Station was excited that I was showcasing cheese! I showcased some of the specialty cheeses including fruit cheeses and different forms of cheddar cheese. I encouraged them to visit www.eatwisconsincheese.com to learn more about our state’s award-winning cheeses.
WAOW TV in Wausau
Jan. 29, 2009
This morning I visited Natalie Sparacio of WAOW TV in Wausau. She is always so nice, and it is fun to talk to her about my travels and what is going on Wausau. I set up my display of dairy products, and we discussed what makes Wisconsin America’s Dairyland.
Natalie asked about how dairy products fit into a healthy diet. I explained that people should have at least three servings of dairy a day with teenagers striving for four servings. Milk has nine essential vitamins and minerals including calcium, protein, and Vitamin D. There are many low-fat dairy options as well if you are looking for less calories. Goat milk products are easily digestible if that works best for your diet. Make sure you try some Wisconsin dairy today! They are all dairy good!
Dairy Good Feature of the Day - Roth Kase
Jan. 28, 2009
Roth Kase USA, LTD is based in Monroe. Roth Kase is known for its commitment to tradition, quality, and innovation. The Roth family is proud to have been part of the cheese industry for 145 years – that is an outstanding heritage!
If you want to learn more about cheesemaking, Roth Kase wants to teach you. Anyone can visit their plant in Monroe. You can observe the cheesemakers in action in a viewing hall and even sample some of the cheeses that make Roth Kase famous worldwide.
When traveling for this Specialty Cheese Campaign, I have four different cheeses to showcase. The Grand Cru Gruyere has a robust, complex flavor with fruity and nutty undertones. The Buttermilk Blue uses fresh, raw milk from Jersey cows to make a rich and creamy texture. The GranQueso is shelf cured for a distinctive bite and lingering sweet finish. The Roth’s Private Reserve received first place at the 2007 American Cheese Society and Champion at the U.S. Championships. The cheeses are known for having good value, great flavor, consistent quality, and unique and innovative selections. Each cheese is crafted and cured with care.
It is impressive that such a great cheese company supports sustainable manufacturing practices and local agriculture. Roth Kase purchases their milk from family farms in Southern Wisconsin.
Learn more about Roth Kase USA, LTD at www.rothkase.com!
La Crosse Radio Group Interviews
Jan. 28, 2009
Chris Collins of the La Crosse Radio Group is great to work with! He tapes interviews for each of the five stations in the Group making him efficient and a lot of fun! Chris and I spoke about his busy life in La Crosse, his upcoming wedding, and how he would enjoy all the great Wisconsin cheeses I brought!
I shared about Wisconsin’s 14,000 dairy farms of which 99% of them are family-owned. I explained that each farm is unique and some even are bottling milk or making cheese right on the farm – this is called a farmstead operation. Crave Brothers of Waterloo is an example of a farmstead operation. The four brothers use milk from the farm to make great cheeses like Mascarpone!
WKBT TV Interview
Jan. 28, 2009
At noon, I interviewed with Mark McPherson at WKBT. I filled the small table with Wisconsin cheeses. He joked that he had to stand by the Limburger Cheese while I was safe on the other side. I told him he was lucky since it was a unique cheese to Monroe, Wisconsin!
Mark and I discussed that Wisconsin cheeses are award-winners. At the 2008 World Cheese Championships, Wisconsin took home 33% of all the awards – more than four times any other state or country. Sassy Cow Creamery of Columbus had a perfect score at the World Dairy Expo Dairy Products Contest. Wisconsin is a step above the rest!
Cow 97 Radio in Sparta
Jan. 28, 2009
The crew at COW 97 in Sparta are a lot of fun! From Brian with the Farm Report to Mike and Baylee with the Morning Show, we laughed about great cheeses and our favorites.
Brian was excited to have the Baby Swiss cheese from the Chalet Cheese Cooperative and the organic butter from Crystal Ball Farms. Baylee thought Apple Smoked Cheddar and Big Ed’s would be fun to share with her kids. Mike was open to trying new cheeses so he went with the Brie and Pesto Cheddar.
I spent a lot of time at the studio discussing the delicious cheeses and all the new great ideas. I am constantly impressed with how this industry continues to modernize and innovate to be competitive!
Gear Up for your Super Bowl Party
Jan. 28, 2009
Good morning La Crescent! I interviewed at WXOW this morning. It was a fun interview where I had a chance to share ideas for your Super Bowl party. We discussed how large wheels of cheese would be great for a display. Try different cheeses for your guests. I would combine a Blue Cheese from Hook’s with a strong, red wine. You could try a mild cheese like Big Ed’s with a white wine. There are many options – just remember to look for the Wisconsin cheese symbol. More cheese ideas can be found at www.eatwisconsincheese.com!
Dairy Good Feature of the Day - Otter Creek
Jan. 27, 2009
Otter Creek Organic Farm of Avoca has supplied me with many pieces of Pesto Cheddar for this media campaign! Otter Creek Organic Farm is a farm that emphasizes biological farming. It is stresses working with the life of the soil, keeping the land mineralized and balanced, keeping the animals comfortable and healthy, and building the farm through step-by-step basics – treating it as an integrated system. Nick and Gary Zimmer were the 2008 Organic Farmers of the Year.
The Pesto Cheddar was a 2007 US Cheese Championship and American Cheese Society Award Winner. This cheese was made by a Master Cheesemaker from organic milk. With lots of flavor, this cheese is specialty!
For more information, visit www.ottercreekorganicfarm.com!
Channel 13 Interview
Jan. 27, 2009
At noon, I made my way to Channel 13 in Eau Claire for my specialty dairy products interview with Andrew Fefer. The crew at Channel 13 likes to tease me about going on both Eau Claire stations in one day, but it is all in fun! I set up an elaborate display and left many treats for them to enjoy!
Andrew was interested in the variety of products including dairy goat products. Wisconsin leads in cheese production, specialty cheese production, and number of dairy goats. Our state is the home of about 33,000 head of dairy goats. In 2006, Wisconsin produced about 27.6 million pounds of milk worth $7.57 million! Caprine Supreme and Montchevre-Betin are two places to find dairy goat products.
Good morning Eau Claire!
Jan. 27, 2009
My Tuesday began with Cassy Clark on WQOW. The ladies at Channel 19 have always given me a warm welcome, and I enjoyed catching up with them about the holidays and how everyone has been surviving the cold days!
After a quick set-up of my many dairy products, Cassy and I discussed America’s Dairyland. We spoke about how lucky we were to have over 1,200 Master Cheesemakers. Wisconsin is the only state to have this certification program that ensures safety and quality education. It is similar to a Master’s Degree. You can recognize a cheese that is made by a Master Cheesemaker easily – look at the label for the Master Mark!
Dairy Good Feature of the Day - MontChevre
Jan. 26, 2009
The dairy goat products have been getting a lot of attention at the media interviews this month! Montchevre of Belmont is celebrating twenty years of success this year! This company employs about 120 people and relies on its 200 dairy goats to produce high quality milk.
All of the cheeses that are produced are specialty cheeses. The Fresh Goat Cheese comes in 10 flavors including Honey, Fig, and Lemon. All of the cheese is natural made with whole milk. Montchevre also has a Brie Cheese in beautiful packaging as well!
For more information, visit www.montchevre.com! There is a long list of awards for Montchevre and many delicious recipes!
In New Richmond for Radio
Jan. 26, 2009
I ended my day in New Richmond taping a half hour interview with Jeff Peterson. I enjoy the casual conversation with Jeff about my job, America’s Dairyland, and the many products available. Jeff was very knowledgeable about the specialty dairy products, and we had a great discussion about the best way to serve these at the super bowl party. He was impressed by the Smoked Gouda Cheese from Holland’s Family Cheese and Henning’s Cheese Blueberry Cobbler. With 600 types, styles, and varieties of cheese, we had a lot to discuss.
On the Air with Amber Gonske
Jan. 26, 2009
I was glad to see Amber Gonske again! Amber was a reporter for Wisconsin EYE in Madison, but recently accepted a job with WJMC AM radio in Rice Lake – her hometown!
Amber and I taped a half hour discussion program about specialty dairy products and other important topics in agriculture. Amber was excited to talk about Wisconsin pheasant production since the big news broke about the Inaugural luncheon. MacFarlane Pheasants is the largest pheasant farm in North America and by doing research, the family found out that their birds were part of the menu for President Obama.
MacFarlane Pheasants is a family-owned company that began in 1929. Now located in Janesville, the operation sells mature birds for hunting preserve stocking, day-old chicks, and dressed pheasants. There is a huge demand for this superior game bird, which is naturally raised without hormones or antibiotics. It takes acres of pens and many employees to care for the over a million birds that go out of the farm each year!
What a wonderful way for Wisconsin products to be featured in a national event!
Northland News Interview
Jan. 26, 2009
Laura Langemo is the morning anchor for Northland News and is always happy to tape an interview with Alice in Dairyland. She was impressed with the many unique dairy products that I brought with me to the interview. I explained that dairy processors continue to develop new products due to a large reinvestment in the dairy industry. In the past five years, dairy processors and producers have reinvested nearly $1 billion in planned reinvestments using a variety of tools including Grow Wisconsin Dairy grants and resources, state reinvestment tax credits, and private equity.
Before I left the studio, I left many cheese samples for the crew. From Fresh Goat Cheese to Bread Cheese, there is something for everyone!
WDIO Interview in Duluth
Jan. 26, 2009
I started an early morning with an interview on WDIO. I met this crew when I was in town for the Something Special from Wisconsin media campaign and was glad to be back in this relaxed atmosphere. At the studio, I found someone who was a fan of Limburger cheese and someone who thought Big Ed’s was the best!
I explained that Wisconsin is still America’s Dairyland, because of the 600 types, styles, and varieties of cheese. Wisconsin ranks first in the nation in cheese and specialty cheese production. 43 new dairy processing plants and 69 have expanded in Wisconsin since the Value Added Dairy Initiative began in 2004. This led to an increase of 20% in specialty cheese production. About 99 of the state’s 136 cheese plants now craft at least one type of specialty cheese.
Even Minnesota can appreciate our Cheesehead title!
Dairy Good Feature of the Day - Hook's Cheese
Jan. 25, 2009
From Mineral Point, Hook’s Cheese Company is a small, family-owned and operated business that uses milk from small family-owned farms in southwestern Wisconsin. The cheese is made in small batches. It is a very hands-on, intensive production process.
For my Specialty Dairy Campaign, I am traveling with three delicious cheeses from Hook’s. Tilston Point is a washed-rind Blue cheese with an intense flavor, grainy texture, and a nutty flavor. I enjoy my Blue Cheese crumbled on a salad! Blue Paradise is a double cream Blue cheese with a milder flavor. The Ten-Year Aged Cheddar is a creamier Sharp Cheddar with an intense flavor! Many of the anchors have liked the Aged Cheddar!
For more information on Hook’s, visit savorwisconsin.com!
Driving to Superior
Jan. 25, 2009
With the musical soundtrack from the weekend playing in the Tahoe, I made my way up north! I was looking forward to a tour of the state this week going to a different city everyday to do many interviews to promote America’s Dairyland!
When Four Roommates Go to Chicago
Jan. 24, 2009
I am consistently surprised that everywhere I go, I notice agriculture. This weekend, I went with three of my roommates to the Windy City to see a musical, tour a museum, and just enjoy the big city.
Amber was most excited to see the giant bean in Millennium Park. While I don’t know much about this giant attraction, I do know that it is huge, appears to be a kidney bean, and has a reflective surface. All of these things make it perfect for pictures!
When thinking about kidney beans, remember Wisconsin agriculture. Our state ranks fourth in the nation for red kidney beans. In 2008, Wisconsin harvested 6,400 acres of dark red kidney beans with 13,632,000 pounds. The market for kidney beans keeps expanding with the increase of salad bars and Hispanic restaurants. Kidney beans are popular in Wisconsin for their great role in crop rotation with similar nitrogen fixation as soybeans and popular everywhere for their nutritional value with listings in the protein and vegetable sections of the food pyramid.
How do you know when you have a high-quality kidney bean? Look at the color and integrity of the seed coat. Cracked seeds still have good nutrition buy lack visual appeal. Include kidney beans in your diet for a nutrition boost and to again – support those local farmers, businesses, and economies.
Our trip wasn’t done after the bean – we went to a museum with a special feature on what goes on in the soil. Soil is obviously a very important part of agriculture, and there was a huge display about how to be part of sustainable agriculture. This was a fun, interactive display with many great quotes – here’s one I liked:
“There are two spiritual dangers in not owning a farm. One is the danger of supposing that breakfast comes from the grocery, and the other is that heat comes from a furnace.” Aldo Leopold
Remember agriculture is important for food, fuel, and fiber! Thank a farmer today! Even a fun weekend in a big city is a chance to learn about agriculture – ALWAYS PAY ATTENTION wherever you go!
Dairy Good Feature of the Day - Holland's Family
Jan. 23, 2009
Huibregtse is a very Dutch last name so today I am proud to feature a company that is preserving their Dutch heritage! Holland’s Family Cheese is located in Thorp, Wisconsin.
Marieke and Rolf Penterman emigrated from the Netherlands in 2002 to pursue their passion for dairy farming. In 2006, Marieke began making cheese. Not long after she began, her quality was recognized with awards! In March 2007, Marieke won a first place award for her Foenegreek at a National competition and two second place awards for her Foenegreek and Gouda at a World competition. Recently in 2008, she added eight more American Cheese Society awards to her name!
The Penterman familiy works to preserve their heritage in their cheesemaking. All of the equipment, herbs, spices, and cultures are imported from Holland. The key ingredient to quality, Wisconsin specialty cheese, though, is Wisconsin milk! The milk used in cheesemaking is absolutely fresh, piped directly from the first milking of the day. When it reaches the vat, it is still warm from the cow and made into raw milk cheese with no heating of the milk at all!
During my campaign, I am traveling with a variety of Gouda cheeses including Plain, Smoked, and Foenegreek. Foenegreek is a seed native to Holland that has a nutty, mapley flavor.
If you want to learn more about Holland’s Family Cheese, visit www.hollandsfamilycheese.com!
Radio Interviews in Prairie du Chien
Jan. 23, 2009
The best part about being Alice in Dairyland is the travel! I enjoy driving the Chevrolet Flex-Fuel Tahoe across the state promoting all of Wisconsin’s $51.5 billion agriculture industry. Since I grew up on a dairy farm, it is exciting for me to promote America’s Dairyland now.
Wisconsin cheese use high-quality milk from our state’s 1.25 million cows. It also preserves family traditions and heritages. Norb and I discussed how cheese in Wisconsin has continued to change. Holland’s Family Cheese makes plain and smoked Gouda wheels of cheese. While it uses the best milk available from Wisconsin, it uses equipment, herbs, spices, and cultures from Holland to maintain the Dutch authenticity.
Norb was impressed with my display of cheese and made four separate interview segment tapes. Each discussed my upcoming school visits, specialty cheese, and other fun Alice stories. These interviews will be used on AM and FM stations in the coming weeks. Thank you Norb for your support and great friendship!
Phone Interview with Orion Samuelson
Jan. 23, 2009
On my drive this morning, I made a stop in Bloomington to talk to Orion Samuelson! We had a great cell phone connection (which I was worried about in the rolling hills in southwestern Wisconsin!) and spoke about Wisconsin Specialty Dairy Products. Orion is a great supporter of the Alice in Dairyland program and broadcasts this interview on WGN.
Orion and I spoke about what makes Wisconsin cheese and America’s Dairyland stand out from the rest of the nation. We made it clear that wherever you go around the world, look for a Wisconsin cheese label to ensure quality! Orion and I shared our favorite cheeses. Orion is a big fan of Crave Brother’s Farmstead Cheese, Mascarpone. I spoke about goat, organic, and fruit dairy products that are special to Wisconsin!
I promised Orion we would talk again – and that I would deliver Chalet Cooperative Limburger Cheese – one of his favorite’s!
Queen B Radio in Platteville
Jan. 23, 2009
Some mornings are early for Alice, but it is worth it when you can spend the morning with the fun crew at Queen B Radio! I joined Bob Middendorf of the Farm Show at 5:00 a.m. in Platteville. We discussed the Wisconsin Specialty Cheeses. Bob really liked to focus on the local cheese including Hook’s Cheese Company of Mineral Point – famous for their Blue – and Montchevre-Betin – famous for their fresh goat milk cheese!
After the farm show closed for the day, it was time to help with the morning quiz on WGLR’s country morning show. People have the opportunity to win a free breakfast if they unscramble a mystery food word. I think it is difficult to unscramble letters when read over the air, but the audience didn’t – they called in with the answer right away – soufflé! I enjoyed talking about country music and the Platteville community with Rob!
I spent time talking to Brent on the Oldies Radio Station. We had a great time talking about my travels, best experiences, and of course – Wisconsin cheese. Bob and Brent tried the Sassy Cow Chocolate Milk and were immediate fans! Try your award-winning Chocolate Milk today! Brent allowed me to showcase some of the cheeses on the air.
Finally, I joined Bob on the show, Food for Thought. This is the perfect 15 minutes of radio to feature Wisconsin agriculture products. Bob allowed me to explain what makes a dairy product a specialty item. We discussed some of the samples I brought like Carr Valley’s Apple Smoked Cheddar Cheese.
When I thought I was done for the morning, there was more fun to be had! I visited Doug, who is the morning personality on the Dubuque radio station. We explained the Alice in Dairyland position, the importance of Wisconsin cheese, and other fun topics. I promised to visit again and share more about Wisconsin agriculture with the Midwest region!
Dairy Good Feature Today - Henning Cheese
Jan. 22, 2009
Henning Cheese of Kiel has been family-owned since 1914. Currently, there are three generations working together! The award-winning cheese is manufactured using locally-produced milk.
For this campaign, I am traveling with Blueberry Cobbler and Cranberry Cinnamon Cheese. Value is added to cheese in many different ways – even by adding fruit!
These cheeses can be cubed and served with a glass of your favorite wine. This makes a sweet and delicious dessert! Fruit cheese also is a good addition to breakfast or brunch. Serve the cheese warmed or chilled on bagels or French Toast.
Want to learn more? Visit www.henningscheese.com!
Phone Interviews with Rae Nell and Bob
Jan. 22, 2009
I am very grateful that Rae Nell Halbur of the Wisconsin Farm Report and Bob Meyer of the Brownfield Radio Network tape monthly radio interviews with me over the phone! No matter what the weather or schedule is, I can depend on two great interviews with these friends.
I called Rae Nell this morning. She joked with me about how I could possibly cold in the beautiful mink coat. I explained that while mink is warm, everyone gets cold when it’s 33°F below zero! We then dove into talking about the dairy industry. Rae Nell is a dairy farmer as well so we spoke about the benefits of buying local products to support the farmers, businesses, and the economy. I also told Rae Nell that starting on February 5, I would start my seven weeks of fourth grade blitzes with the new program, Taste Wisconsin! Get excited – Alice is coming to a town near you soon!
At noon, I called Bob Meyer to discuss the specialty dairy industry. We discussed that people can go to www.eatwisconsincheese.com to find a complete list of Wisconsin’s 600 types, styles, and varieties of cheese. Specialty cheese is a value-added cheese product of high quality and limited quantity. About 99 of the state’s 136 cheese plants now craft at least one type of specialty cheese – this is impart thanks to the Value Added Dairy Initiative and Grow Wisconsin Dairy grants and resources.
Bob also asked how to request Alice for a visit or an event? As always, e-mail DATCPAlice@wisconsin.gov to request Alice in Dairyland!
WEKZ Interviews in Monroe
Jan. 22, 2009
This morning I traveled to Monroe to do two interviews with WEKZ. First, I sat down for a 30 minute program with Bernie. She focuses on community news, events, and meals. It was wonderful to have such a warm welcome on her 30 minute morning program.
She was impressed with the amount of cheese I had to showcase and was EXCITED that I allowed her to keep a piece Limburger Cheese!!! Since Chalet Cheese Cooperative is the only place in the United States that makes this cheese, it is no surprise that its biggest fans are from Monroe as well! Bernie allowed me a lot of time to speak about each individual company, which was great. She was impressed with the beautiful rind of the Saxon Creamery cheese, Big Ed’s. She highly recommended a good Blue Cheese as well like Hook’s Cheese Company’s Blue Paradise.
After Bernie and I said good bye, I taped a Green County New Report. This five-minute segment will play in the area. We spent a lot of time talking about the Wisconsin dairy industry. We emphasized that 99% of the dairy farms in Wisconsin are family-owned. You probably have noticed that many of the cheese processing plants I have promoted are family-owned as well! Thank you to WEKZ for your support!
WTKM Interview in Hartford
Jan. 21, 2009
WTKM was excited to have Alice in Dairyland back on the air. I visited with the station during the Something Special from Wisconsin holiday campaign, and they said to come back anytime – so I did!
They impressed with the large amount of cheese I traveled with! Immediately, staff from throughout the building came to the recording studio to taste everything I had brought. On the air, I shared information about America’s Dairyland and the 13 cheese companies I am featuring. Then, the phone lines opened. There were many questions and opinions about Wisconsin cheese.
One man was impressed to learn that 99% of Wisconsin’s 14,000 dairy farms are family-owned and operated. He also was surprised that 90% of Wisconsin’s milk production goes into cheesemaking. One woman called in and shared about a Master Cheesemaker she knows. Again, being a Master Cheesemaker is quite an honor! Wisconsin is the only state to have a Master Cheesemaker program, started in 2004. A Master Cheesemaker certification ensures safety and quality education, much like a Master’s Degree.
The best question I had all day was about “Baker’s Cheese.” Now when I think of Baker’s, I think of the cheese company in St. Cloud, Wisconsin that is known for its string cheese. This woman that called in was referring to cheese used in baking! Now, I cannot cook or bake AT ALL so it made sense this question stumped me. After research on the internet, we defined baker’s cheese as a fresh, soft, somewhat tangy cheese that is made from skim milk with a finer grade and more moisture than cottage cheese. It goes great in cheesecake! I learn something new everyday!
Dairy Good Feature Today - Crystal Ball Farms
Jan. 21, 2009
You will find Crystal Ball Farms in Osceola, Wisconsin. This business is small and family-owned embracing the tradition of agriculture in Wisconsin. Crystal Ball Farms has a creamery on-site that makes many specialty products that other companies couldn’t. Known for producing top-quality products and building great relationships with customers, Crystal Ball considers quality the most important ingredient.
The products from Crystal Ball Farms are local, organic, and non-homogenized. You can find their Cream-Line Organic Milk in a traditional glass bottle that is perfect for your breakfast table. You could also pick up their slow-churned, handmade organic butter in a container, ready to serve!
Learn more about Crystal Ball Farms at savorwisconsin.com!
NBC-15 in Madison
Jan. 21, 2009
I made my way to NBC-15 today, only a short distance from my Madison apartment. I have been fortunate to be on the mid-day and evening broadcasts, but this was my first visit on the morning show. I had met Christine Bellport when I was on First Lady Jessica Doyle’s staff and thought she was great so today I was glad to be on with Christine and Sarah Carlson!
They were impressed with the variety of specialty cheeses. We made sure to tell people to buy Wisconsin cheese! By buying Wisconsin cheese, you are supporting the farmers that tend to the 1.25 million cows in our state. You are also supporting the over 1,200 Master Cheesemakers who work in our over 200 dairy processing plants. These strong farms and businesses help our economy. The dairy industry is the biggest in Wisconsin agriculture with a $20.6 billion impact!
The team was excited about tasting the many varieties of Wisconsin cheese I had to share. From Henning’s Blueberry Cobbler to Chalet Cheese Cooperative’s Swiss, they were excited to sample! I was glad I brought a huge display from Saxon Creamery’s Big Ed’s to Carr Valley’s Apple Smoked Cheddar!
Dairy Good Feature of the Day - Crave Brothers
Jan. 20, 2009
Crave Brothers Farmstead Cheese is a family-owned and operated farm and cheese factory with four brothers and some of their children. Using only the milk produced by their cows, this farmstead operation manufactures artisan cheese like this “sweet cream” mascarpone.
Made form milk only a few hours old, marscarpone is a fresh, high quality product. It is luscious as a dessert ingredient or the perfect addition to pasta sauces and soups.
For more information on this great operation in Waterloo, visit www.cravecheese.com!
Interview with Brock Havens
Jan. 20, 2009
Brock Havens is part of Q106.3 FM, and I was looking forward to speaking with him again today about Specialty Dairy in Wisconsin. Brock is a great supporter of the Alice in Dairyland program and is always great to talk to!
Brock was interested in how 2008 was for the Wisconsin dairy industry. I explained that 2008 ended on a high note. Wisconsin production was 24.1 billion pounds in 2007, and it is projected that it increased at a rate of 2.5% annually. Because of this, in 2009, Wisconsin is in position to break the all-time milk production record!
The Wisconsin dairy industry has continued to innovate and modernize to be competitive. In 2008, it is projected that Wisconsin cheesemakers have produced 419 million pounds of specialty cheese – an increase of about 4%. Because of the Grow Wisconsin dairy grants and the Value Added Dairy Initiative, dairy processors and producers can continue to produce high quality products.
Brock had to laugh at all the great Wisconsin companies I had to share about. There is a long list of Wisconsin specialty dairy producers, and today I mentioned eleven! Remember to buy local, Wisconsin dairy products. By doing this, you are helping the Wisconsin farmers, businesses, communities, and economies!
WRCO in Richland Center
Jan. 20, 2009
This morning I made my way across the state to Richland Center to interview with WRCO with Ron Fruit. Ron has been a great supporter of agriculture in western Wisconsin, and I always enjoy this 45 minute program. We can have a long conversation about the Alice program, America’s Dairyland, and my travels.
We spent time explaining to the audience about the difference between artisan, farmstead, and specialty cheese. These words are hard to define, but Wisconsin Milk Marketing Board has helped me in describing them! Artisan cheese is handmade in small batches showcasing the uniqueness and identify of each product. Farmstead dairy products are made on the farm from the milk produced on that farm. Specialty cheese is a value-added cheese product of high quality and limited quantity. High quality can come from a variety of factors including price, origin, processing, design, supply, application, or packaging.
I enjoyed my time with Ron discussing the many great Wisconsin cheese dairy products. He told me about his favorite – Carr Valley Bread Cheese and I told him I had too many favorites to choose!
Dairy Good Feature - Chalet Cheese Cooperative
Jan. 19, 2009
From Monroe, the Chalet Cheese cooperative has been in business since 1885. This farmer’s cooperative is owned by 22 Green County farms. Producing high quality cheese and consistent products has long been the tradition at the Chalet. Since 1930, Myron Olson, a Master Cheesemaker, is only the third manager. That says something about the dedication and commitment of Chalet and its staff.
All the products made at Chalet use whole milk. The high quality milk comes from 75% Holstein cows and 25% Brown Swiss cows. Chalet Cheese Cooperative is the only producer of Limburger Cheese in the UNITED STATES! That is something to be proud of! Traditionally, Limburger is eaten on dark bread with onion slices, mustard, or with a cold beer. Known for its odor, this cheese originated in Belgium.
Chalet Cheese Cooperative also makes Swiss and Baby Swiss Cheese. Baby Swiss is a mild, creamy flavored Swiss-type cheese. For this Specialty Dairy Media Campaign, Chalet Cheese Cooperative is getting a lot of attention for its unique Limburger Cheese! To learn more about Chalet, visit www.eatwisconsincheese.com!
Change of Schedule Means Madison Work Time
Jan. 19, 2009
Today I was supposed to be on the road early doing more Specialty Dairy interviews across state lines. Due to a change in schedule, it is postponed to a later date. No need to worry though – Alice in Dairyland was still busy promoting Wisconsin agriculture and America’s Dairyland in the office!
I came in the office today to write articles, thank you cards, and do some basic work. I even took some time to look at all the wonderful dairy products and plan for the upcoming interviews.
Learn more about Wisconsin cheese at www.eatwisconsincheese.com! Search for your favorite cheese and dairy recipes. Always look for Wisconsin cheese – there is quite the demand for this high quality product! In the first three quarters of 2008, Wisconsin dairy exports were at $176 million, up 39 percent from the first nine months of 2007. People are looking for cheese, butter, and other specialty dairy products from the Badger State!
International Mink Show
Jan. 17, 2009
I have been looking forward to attending the International Mink Show for a long time! I had heard great stories from the previous Alice in Dairyland, Jill Makovec, and enjoyed spending time with the mink breeders including the Zimbal family!
This afternoon, Nicole Breunig, the Alice in Dairyland Program Manager, and I attended the Show. First, Bob Zimbal showed us around the Trade Show and explained some of the Mink Pelt Judging that had occurred earlier in the day. Then, Jim Wachter tried to assist me in participating in an Amateur Mink Pelt Judging Contest. There are many criteria including looking at the shine of the fur, the overall color, the fineness of the guard hair, and the overall coverage. It was a fun experience to try and judge, but I can tell you right now, I did not win!
Next, I sat in on the State of North American Mink Industry Discussion. It was interesting to hear about current issues in production including the market price, diseases, and cost of production. There were many experts in the crowd, and it was impressive how the people work together for the overall success of the industry. They are not in competition, but working for a common goal.
Finally, it was time for the Dinner and Entertainment. I spent time during the Cocktail hour signing posters for Alice in Dairyland fans and youth who were there with their parents. I learned a lot from the crowd including that there is more fox pelt production than I had expected! I then was lucky to have a delicious meal before speaking to the audience.
Since this was an International Show, I explained my role and the impact of mink on Wisconsin. Wisconsin is a leader in mink pelt production, producing 914,100 pelts in 2007. I explained that it is a true symbol of modernization and innovation that the industry in so competitive in Wisconsin producing 32% of the nation’s total pelts. I explained that my beautiful mink coat is a wonderful way to start discussions about the industry whether at a gas station, media interview, or school visit. I thanked the industry for their commitment to agriculture and the Alice in Dairyland program.
Last but not least, it was time for Casino Night, an annual tradition with the International Mink Show. Nicole and I spent the night mingling with mink breeders and playing with “Fake Money” for a chance to win raffle prizes. I even had a chance to play Blackjack with Laura Zimbal, one of my top blog fans! She works to even recruit new readers! I really appreciate that friendship!
Although I did not claim any top prizes, I had fun learning new games and meeting new people. I went home happy with my beautiful mink coat after a wonderful day! There are 71 mink farms across Wisconsin – more than any other state in the nation. Do you want to start your own mink ranch or speak to a mink breeder? If you want to learn more about mink, visit the Fur Commission USA website for tons of information!
Dairy Good Feature Today - Carr Valley Cheese
Jan. 16, 2009
From La Valle, Carr Valley Cheese Company is famous around the world! Carr Valley has been making cheese for four generations in rural Sauk County. I had a chance to learn about Carr Valley Cheese and meet some of the family when I visited the Middleton store. The family truly has a commitment to quality and innovation in their cheeses. Sid Cook is the current owner and Master Cheesemaker. Sid is the most awarded cheesemaker in the world!
To make this award-winning cheese, there needs to be quality milk. Carr Valley purchases milk from about 40 local farmers. With this milk, Carr Valley makes 80 different types of cheese combining the traditional craftsmanship with modernization and innovation. During this campaign, I am lucky to be traveling with Apple Smoked Cheddar, which is wonderful as a snack or melted with a hamburger, and Bread Cheese. Bread Cheese is best when it is served warm. It can be a fun snack or a dessert cheese if you add jam.
For more information on Carr Valley Cheese, visit www.carrvalleycheese.com!
Bonnie Plant Cabbage Program
Jan. 16, 2009
Today was a fun one back at the Wisconsin Department of Ag, Trade & Consumer Protection. I was the emcee for the Bonnie Plant Cabbage Program Presentation.
Bonnie Plant of Union Springs, Alabama supplies third grade classes across the state with special hybrid cabbage plants in spring. Cabbage plants were given to over 13,000 students in 248 Wisconsin schools. This program aims to educate students where their food comes from and to experience the fun of gardening. Rod of Bonnie Plants came to the presentation today to explain more about the cabbage growing process.
Students were given a free Bonnie O.S. Cross, or oversized, cabbage plant. At the end of the season, teachers from each class select the best cabbage based on size and appearance. A picture of the class winning entry is sent to Bonnie. All of the state entries are combined to pick randomly a state winner. The winner receives a $1,000 scholarship towards their education. This year, 1.5 million students had the opportunity to participate nationwide.
Our Wisconsin winner was Lindsey Schneeberger of Edgar. Lindsey came with her siblings, Zach and Ashley, and parents, Jerry and Toni. Janice Bielmeier, Lindsey’s teacher also came to the presentation and shared her excitement for this award. While Lindsey was quiet in front of the large crowd, she was full of energy and happiness over this award. Over 150 classrooms in Wisconsin were entered in this year’s drawing, and she won!
There are many ways to prepare cabbage and sauerkraut, and today there was also a cooking challenge for DATCP staff. Staff were encouraged to bring in a Creative Cabbage Concoction. Many items were brought including desserts and appetizers. The winning entry was a German Chocolate Cake with Sauerkraut. When I asked Lindsey if she liked cabbage, she said – NO! I thought it was funny!
Cabbage and Sauerkraut are important to Wisconsin. In 2007, Wisconsin harvested about 4,100 acres of cabbage producing 102 million pounds. This is a value of $17 million to the state economy. Wisconsin ranks eighth in the nation in fresh cabbage production, which is 4% of all the cabbage in the nation.
Do you want the tips to grow a championship sized cabbage? Here are some ideas from the Bonnie Plant to have a large, healthy cabbage in just 10-12 weeks.
Give your cabbage at least six hours of full sunlight a day.
Allow at least three feet on each side of the plant to spread out.
Work compost into the soil to make it nutrient-rich.
Fertilize your cabbage every ten days to keep it growing strong.
A cabbage needs at least one inch of rain a week – water it if the weather is dry.
Weed your cabbage patch and make sure moths and other pests stay out!
Interviewing in Reedsburg
Jan. 16, 2009
This morning was my coldest morning yet as Alice! As I made the early morning drive to Reedsburg, the thermometer in the Tahoe read 33°F BELOW ZERO! I was very surprised, but always warm and safe in the Chevrolet Flex-Fuel Tahoe and the Wisconsin Mink Coat!
At Reedsburg, I interviewed with Mike of the FM station and with Tom of the AM station. I always enjoy my time with Mike. I spend the whole morning in Reedsburg discussing my products, the weather, country music, and other random news stories. With Mike, we discussed each company in detail! It was a lot of fun, and I left many samples for them to try. Mike has “Flashback Friday” playing old country music from its beginning to the early 1990’s. He let me pick some oldies, but he also made fun of me that I was too young to remember most of the songs.
I taped an interview with Tom for the AM station. We profiled all the ways to enjoy dairy from local milk to Wisconsin cheese to even butter and ice cream. I challenged Tom to be brave and taste the Limburger cheese from Chalet Cheese Cooperative. He preferred not to try it, but he was interested in talking about these Wisconsin original dairy products. Wisconsin dairy certainly is special to the state of Wisconsin. Wisconsin produces about 2.5 billion pounds of cheese each year, about 25.2% of the nation’s total. When you think of the Wisconsin Cheeseheads, remember the 1.25 million cows that make it all possible!
Dairy Good Feature Today - Caprine Supreme
Jan. 15, 2009
Caprine Supreme is located in Black Creek and is their known for their great tasting products and use of natural ingredients. Todd and Sheryl Jaskolski work together to make an assortment of dairy products. Goat milk products are easy to digest making them popular for people to choose. This is a farmstead operation home to about 400 dairy goats.
Caprine Supreme takes the label of being the only local producer of goat milk yogurt. The products are made in small batches on the farm. For my interviews, I am traveling with assorted flavors of goat yogurt – try your favorite today. Look for more information about Caprine Supreme on www.eatwisconsincheese.com.
Interviewing with Channel 3 in Madison
Jan. 15, 2009
Today I kicked-off my fourth media campaign featuring Specialty Dairy Products! When I first started my job as Alice and was training, I spoke with the Wisconsin Milk Marketing Board about working together to promote dairy in media and school visits. This media campaign will be a great way to emphasize the importance of the Wisconsin dairy industry in our lives and the economy. With products from 13 great Wisconsin companies, I am excited to share information what sets our state apart from the others.
My first interview was on Channel 3 in Madison with Rob Starbuck and Charlotte Deleste. Rob, Charlotte, and the entire News 3 team was very welcoming and fun joking with me about the cold weather and the many cheeses and dairy products I brought along.
Rob was interested in what makes Wisconsin products specialty items. I explained that in 2008, Wisconsin won 33% of the awards at the World Cheese Championships – more than four times as many as any other state or country. According to the WMMB, specialty dairy products are value-added with high quality and limited quantity. High quality may be recognized by a premium price, exotic origin, processing technique, design, limited supply, unusual application or use, or extraordinary packaging or channel of sale.
I also shared that specialty cheese makes up 16% of the state’s total cheese production, making Wisconsin number one in cheese and specialty cheese production. With the Value Added Dairy Initiative and Grow Wisconsin Dairy grants and resources, dairy processors and producers are continually reinvesting to modernize and innovation their operations. With production in the rise, Wisconsin is set to break records in 2009 with milk and cheese!
Each day of my interviews, I will feature one of the generous companies that has donated product for this campaign. I guarantee you will learn something new about our dairy industry with this campaign and be hungry for some Wisconsin cheese and dairy products – there are many to choose from!
Thank you Channel 3 for your continued support!
"A Moooving Experience" at Fair Conven
Jan. 14, 2009
Tonight was the big night for the 42 Wisconsin State Fairest of the Fairs Finalists! After a delicious dinner, the Fair Association gave many awards to very deserving people and groups. It is amazing to see how hard the Fair Boards and volunteers work all year to make sure guests have a great time at each Fair.
I gave a short welcome and spoke about how the Fairest of the Fairs and Alice in Dairyland are partners to promote the fair industry and Wisconsin agriculture. Fairs began as a way for farmers to share information, and they continue to be a great way to showcase the modernization and innovation of agriculture. From livestock shows with award-winning genetics to the Product Pavilion with many delicious foods from Wisconsin, agriculture is certainly a big part of the fair.
I congratulated the contestants one last time on being there and thanked the audience members for their hard work. The Wisconsin State Fair has been a huge part of my life with showing, internships, and now Alice in Dairyland. Alice in Dairyland began at the Wisconsin State Fair with the Centennial Exposition in 1948. Today, Alice in Dairyland represents DATCP and all of agriculture at the fair each year.
After an intense night of speeches and impromptu questions, Melissa Ploeckelman of Stetsonville was named the Wisconsin State Fairest of the Fairs! Melissa of the Wisconsin Valley Fair will do an excellent job throughout her year representing the state, district, and county fairs. I enjoyed meeting many new people tonight and wish all of them the best of luck in the future!
Presenting to the Fairest of the Fairs
Jan. 14, 2009
I have only terrific memories from my time as the Sheboygan County Fairest of the Fair and my experience as the First Runner-up for the State Fairest of the Fairs. Today I was looking forward to going back to the Wisconsin Association of Fairs’ Annual Convention to meet the contestants, share my experiences and tips, and watching the selection of the 43rd Wisconsin State Fairest of the Fairs.
The selection of Fairest of the Fair is similar to Alice in Dairyland. It is an aggressive several days of interviews, workshops, and fun. Today my presentation to the ladies was about staying organized while being busy on the road. Some of you who know me may laugh at this – especially if you have seen the Tahoe filled with stuff – but I actually think I shared some valuable tips!
I started by sharing information about the Alice in Dairyland position. Many of these women were interested in the history, skills needed, and how to apply for the position. I then explained that my experiences in internships, college, and as Fairest prepared me for Alice. I am confident that any of the 42 Fairest Contestants would be very competitive to be an Alice Finalists!
Then came the fun part of explaining how I stay organized when I am driving 40,000 miles across Wisconsin in one year. I told the ladies to know your key messages you want to share in every speech, article, or blog. This will always make your speeches valuable. I also explained that they should set personal goals and work towards them. I keep careful track of my goals and if I am meeting them as Alice.
Another tip was that you always stay packed. Keep one bag of shampoo, conditioner, and other basics that you never have to unpack. It will make it easier when going from place to place. Finally, I shared that you need to look ahead on your schedule, stay focused, and be prepared. Weather changes, schedules change, events change – but if you are ready for anything – you will be successful.
I wished the ladies luck as they relaxed for a few hours before the big event! I was so happy that I didn’t have to compete – it was nice to not be nervous and enjoy the day!
Wisconsin Dells High School Visit
Jan. 14, 2009
On the road again to Wisconsin Dells! This morning I visited a friend from college - Amanda Levzow’s agriscience class. Amanda was a State FFA Officer and an Alice in Dairyland finalist so she gave me a warm welcome when I can to school. I explained to the students about the Alice in Dairyland position, the agriculture industry, and healthy beverage choices.
I also spent time talking about the career possibilities in agriculture. About 12% of the Wisconsin workforce is employed in agricultural-related jobs. That means about 419,556 state citizens directly rely on agriculture for their job! About 160,000 people work in the dairy industry alone. It is always important to remember that you don’t have to be a farmer to be in agriculture. There are many areas you can be involved in including science, communications, education, government, natural resources, technology – the list goes on! I told the students that there are over 300 career possibilities in agriculture to consider when selecting their dream job.
It was a short, but fun morning with the students. I couldn’t stay all day, because I was off to the Wisconsin Association of Fairs’ Annual Convention at the Chula Vista!
Burlington High School Visit
Jan. 13, 2009
A little snow can’t stop Alice in Dairyland as I made the morning trip to Burlington High School. Why visit Burlington High School? To teach students about the nutritional value of their drink choices, explain possibilities in agricultural careers, and generate excitement for the 62nd Alice in Dairyland Selection in Racine County.
Jodi Rogahn is one of the science and agriculture teachers and is the advisor to the Burlington FFA Chapter. Since it was FFA Week, I was fortunate to meet many FFA members and enjoy an afterschool Ice Cream Social with staff! FFA is a great youth organization to develop leadership and pubic speaking skills. I had a great experience in FFA and 4-H so it is always fun to participate in these youth activities.
I kept a busy schedule while in Burlington. With each class, we compared the amount of sugar in a cola – 17 teaspoons – compared to a chocolate milk – only 6 teaspoons. I was impressed with how well the students remembered the nine essential vitamins and minerals in milk. Not only does Calcium and Phosphorus keep your bones and teeth strong, there are other benefits to drinking milk as well. Vitamin A is not only in carrots – milk also has this vitamin to help your eyes. Riboflavin gives you energy, and Protein gives you extra strength. Congratulations to the Burlington students for your listening and remembering skills!
The media was excited to see me in Burlington to promote the Alice in Dairyland selection in May. I interviewed with 89.1 FM WBSD Radio, taped an interview with the Burlington Community TV, and spoke with the Standard Press newspaper. To find out more information about the finals, visit www.aliceindairyland.com. Mark your calendars for May 13 – 15, 2009 if you want to support the finalists!
Speaking of finalists – you could be a finalist – if you apply by Friday, January 16, 2009 at 4:30 p.m.!
Beef ...It's What's For Dinner!
Jan. 12, 2009
Today was my last day in the office preparing for school visits, presentations, and interviews! I spent some time signing Alice in Dairyland posters. This year, the Wisconsin Beef Council has been a great partner of the Alice in Dairyland program sponsoring an industry poster. This poster features pictures of Wisconsin beef animals and products as well as your current Alice in Dairyland, ME! If you see me at an event or school, always feel free to ask for your very own autographed poster!
This year’s poster gives many facts about the Alice in Dairyland program and the beef industry. Wisconsin’s beef industry continues to grow. In the past two years, the beef cattle industry has grown 9.3% and is only one of five states in the country whose cattle numbers showed positive gain.
About 12,800 farms in Wisconsin are raising quality beef. These beef farms partner with other agricultural industries as well. Beef cattle can consume byproducts of the ethanol and vegetable industries keeping these byproducts out of landfills. They also improve our environment by grazing on land that is too rocky, hilly, or dry for crops or homes.
Wisconsin beef is also good for you providing your body with ZIP – Zinc, Iron, and Protein. Theses all help your body to grow, function, and have energy. Beef is a lean meat too with 29 cuts of beef that have less grams of fat (per three ounce serving) than a skinless chicken thigh. Would you like a Sirloin, Tenderloin, or T-Bone Steak for dinner? These are three of the cuts that are lean! Beef is a heart-healthy option with over 50% of its fats being monosaturated – the same fat in olive oil.
These facts and more can be found on my Alice in Dairyland poster or at www.beeftips.com! As I leave the office today, I prepare for a busy January traveling in this cold and snowy winter weather!
Congratulations Mandy and Grant!
Jan. 09, 2009
Today I was in Sheboygan County to celebrate the wedding of my cousin, Mandy and her new husband – Grant. It was a beautiful winter day complete with horse-drawn carriages! On this day filled with cold air and snow fall, it was a warm with a Wisconsin mink coat!
Remember – Wisconsin leads the nation in mink pelt production, number of females producing kits, and the number of mink ranches. It is an industry that builds on a strong tradition and continues to modernize and innovate to be competitive. Each year, the Kettle Moraine Mink Breeders Association gives Alice in Dairyland a mink coat to recognize the importance of the industry. This year, I have a black mink coat complete with a hood. The pelts were donated from a farm in Elkhart Lake. I am looking forward to learning even more about mink production next weekend when I attend the International Mink Show!
Apply to be the next Alice, next Host County
Jan. 08, 2009
Agriculture is a $51.5 billion industry in Wisconsin, and you could be the next agricultural ambassador – the 62nd Alice in Dairyland! During your one year contract, you will attend events, interviews, and school visits. The position has a strong tradition in Wisconsin, and you could be part of the future!
Apply today by going online at www.datcp.state.wi.us. Applications are due by 4:30 p.m. on Friday, January 16, 2009.
Each year, the three-day final selection process is held in a different county. This year, Racine County hosts the big event May 13 – 15, 2009. During the long history of the Alice in Dairyland program, 36 different counties have hosted hundreds of guests and media members allowing them to showcase their agricultural industry in the county. Counties can apply now to host the 2011 Alice in Dairyland finals by going to www.datcp.state.wi.us.
Here is just some of the information you will find about the history of Alice in Dairyland at www.datcp.state.wi.us!
From its wholesome and pastoral beginnings following World War II to today's high-tech age of instant media access, Alice in Dairyland has grown and changed with the times.
In 1948, Alice was a beauty queen fresh out of high school. Today, she is professional public relations professional with at least four years of experience or education in agriculture, public relations, communications, or related fields. Beyond individual communication skills, the list of job requirements includes knowledge about Wisconsin's diverse agriculture and products, history, resources, and rural-urban issues. Alice is expected to work effectively with colleagues, the media, and the public. She develops her own educational materials, speeches, and presentations.
The early Alice traveled nationwide with a chaperone, logging 150,000 miles a year - most of it on airplanes - and making 1,000 appearances annually. Today's Alice spends much of her time driving Wisconsin's highway and byways, accompanied only by her cellular phone and GPS. However, she continues to travel both nationally and internationally, and still logs enough miles to circle the earth.
In that very first year, the program beat the bushes in rural Wisconsin looking for Alice contestants, and judges narrowed the field to 16 finalists based on photos alone. Today, the call for applicants goes across the state to colleges and universities and Wisconsin’s array of agribusinesses.
Early Alice contests drew 500 entries. Today, a rigorous set of professional skills and qualifications narrow the field to 15-20 applicants.
The process of choosing Alice has changed substantially over the six decades of the program. The selection criteria that first year was simply ‘beauty and health, general personality, and ability to present herself and her message before large groups.’ By the late 1950s, the selection process began in May and culminated in August. Four "Alice princesses" were named in June, and they spent the next two months in a constant job audition until Alice was named in August.
Today, Alice in Dairyland is a marketing professional by any and all standards. In the first round of the selection process applications are evaluated on resumes, personal interviews, and communications ability. If she meets these criteria, she still has to impress a selection panel during the three-day finals where she is evaluated on public speaking, personal interviews, tv and radio interviews, and agribusiness tours.
Once hired, Alice garners over a million dollars worth of free airtime and print space for Wisconsin's food, fiber, and natural resources industry. In return, she earns a salary of $40,000 plus travel and health expenses, along with valuable professional experience and contacts.
Over the years, Alice in Dairyland has indeed grown to adapt to the changing face of agriculture and the contemporary world. Even so, she remains a unique custodian of Wisconsin's proud agricultural tradition and dynamic voice for agriculture's future – Serving as Wisconsin’s agricultural ambassador.
Training at WMMB for Taste Wisconsin
Jan. 07, 2009
Wednesday was like a second Christmas going to WMMB! Today the new fourth grade elementary school program was revealed to me from the Regional Program Managers of the Wisconsin Mink Marketing Board. I have been waiting to try this new program for months, and today we had the whole day to work with it.
The Alice in Dairyland program would not be possible without the support of the Wisconsin Milk Marketing Board. This partnership has continued to develop throughout the years, and I feel lucky to have the resources and expertise of WMMB!
The new fourth grade program is titled, Taste Wisconsin: From Farm to Grocery. It features beautiful art work of a fantastic farm with many different animals and crops found in Wisconsin agriculture. Today, we spent our time practicing with the new fourth grade game, reviewing our agriculture facts, and having a lot of fun. We quizzed each other on commonly-asked fourth grade questions.
Stay tuned to the blog this spring to learn more about Taste Wisconsin, which is replacing Building a Healthy Wisconsin. From February to May, I will spend seven weeks in elementary schools with this activity. I can’t wait to take it on the road. Here is one trivia question to get you started – I know it taught me something new!
This crop was first harvested in Wisconsin from low lying wetlands and dried for winter diets by Native Americans It is a good source of protein and excellent source of manganese. It grows best in a cold climate and is native to Wisconsin. It is the seed of a tall grass that grows in shallow lakes and streams. Finally – it must be harvested or gathered using canoes and wooden sticks called flails – the same way done by Native Americans.
Did you guess it yet? Wild Rice! Twelve northern Wisconsin counties permit wild rice harvesting. It continues the tradition of our state’s history!
This activity is great, because it focuses on how our food is grown or raised in Wisconsin and made into the food you buy at the grocery store. I am looking forward to a fun spring in the classroom! Taste Wisconsin!
At DATCP, Writing About Ginseng
Jan. 06, 2009
This morning I was back in the office! I got right back to business with mail, e-mail, and phone calls. I sorted through information on Wisconsin cheese and dairy products for the upcoming Specialty Dairy Media Campaign and wrote an article about Wisconsin agriculture.
Alice in Dairyland writes regular articles for several Wisconsin newspapers. These articles are based on training I have received in certain agricultural industries. Remember in September when I learned about Wisconsin ginseng? I am using that information now to write several articles for the papers.
Ginseng is one of the diverse crops that makes the Wisconsin agriculture industry strong. Ginseng has grown wild for years but since WWII, it has become a cultivated crop in Wisconsin. Our state leads the nation in production. Growing ginseng is a huge investment, because it takes plants four years to reach their full potential. Seeds are planted in spring and need to be covered with three to five inches of straw for protection. During the year, new straw is always added to keep weeds and moisture under control.
Because ginseng is a woods crop, it needs shade. Farmers need to use wood or plastic covers to give the ginseng at least 18% shade. Ginseng seeds are actually found in ginseng berries. These small, red berries are picked from the plant by hand each summer. The seed is separated from the skin so it can be used in future plantings. Seeds are stored in cool temperatures for many months to help with disease control. After the berries are picked off the plants, the shade can be removed and the leaves turn to fall colors before resting for the winter.
Then the ginseng plant is about four years old, its root has reached maximum potential and is time to be harvested. The plant leaves are taken off with a mower. A potato digger digs out the roots. The roots are then picked up by hand so they maintain their quality.
Roots are stored, washed, and dried before they are sold. Ginseng can be sold in whole or sliced root form, powder, or capsules. Ginseng is used in drinks and soups. There is a lot of research being done about the benefits of ginseng use.
Once ginseng is harvested from a piece of land, that land cannot be used for ginseng again. Because of this, crop rotation is very important.
In 2007, there were 198 growers on 1,415 acres across Wisconsin. These farmers produced 569,080 pounds of dry ginseng roots – 95% of the nation’s total – making Wisconsin number one in ginseng production. Most of Wisconsin ginseng is exported.
The Ginseng Board of Wisconsin works to expand education, research, and markets for ginseng. They even own a seal that guarantees consumers when they buy 100% grown and harvested Wisconsin ginseng. For more information on this board or this Wisconsin crop, visit www.ginsengboard.com.
Look in agricultural or local papers near you for Alice in Dairyland articles. I am always learning something new!
Back to Wisconsin!
Jan. 05, 2009
I am here to tell you that I have survived my very first plane ride EVER! I spent four days in Mexico for a short vacation, and it was a great experience to see another country and the ocean! I have attached a beautiful picture below of a sunset and a picture from the plane.
No matter where you travel, you can learn about agriculture. While in the plane, the pilot explained the irrigation of the mountains during the trip. You can see the green circles where the fields are irrigated and the rest of the terrain is brown! A farmer can only be successful with certain crops if he has irrigation because of the climate.
Driving into the city in Mexico, the bottom of the trees were painted white. I immediately asked our guide who explained that people paint the bottom four or five feet of the tree white to prevent ants or other pests from climbing up to destroy the fruit or plants that are sweet.
From palm trees to white sand, it was very different than here in Wisconsin! Today I went from 80 degrees Fahrenheit in Mexico to 18 degrees Fahrenheit in Wisconsin. While it was a great vacation, I am happy to be back home in Wisconsin and back on the job! Even though its cold, I appreciate the huge impact agriculture has on our state and our economy ($51.5 billion!) everyday.
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Contact the Alice In Dairyland Program at:
2811 Agriculture Dr. PO Box 8911
Madison WI 53708-8911
Phone (608) 224-5127
