- Announcer: Funding forAround
the Farm Table
Celebrates Small Farms is pro
vided by
Wisconsin Farmers Union Founda
tion,
Marge and Ken Engelman,
donors to the Focus Fund for Wisc
onsin Programs,
and Friends of PBS Wisconsin.
- When we think of farming in W
isconsin,
we tend to think of dairy farming.
But did you know, Wisconsin also
has a deep tradition
of sheep farming?
[gentle folk music]
In the mid-1800s,
there were over 2 million sheep
in the state,
and Wisconsin was one of the cou
ntry's
leading producers in wool.
While times have changed
and numbers aren't what they us
ed to be,
there's still a strong tradition
of sheep farming in Wisconsin.
And I recently spent some time
with a local farmer
who was working hard to keep th
at tradition alive.
[wind blowing] [birds chirping]
[bright folk music]
- My name is Melissa Todd.
Our farm is Wool and Feather Fa
rm in Colfax, Wisconsin.
C'mon, girls!
We are a fiber farm.
We raise sheep for their fiber.
Right now, our flock is about 2
5.
We raise a heritage breed of sheep
.
We have Shetlands and Leicester
Longwool.
- I love it that Melissa's choosi
ng
to raise heritage breeds of sheep
on her farm.
Heritage breeds are livestock
breeds
that used to be common on farms
long ago,
but that are increasingly rare to
day,
and sometimes even in danger of
becoming extinct.
What's interesting about these
heritage breeds
is that they preserve all of these
characteristics
that have been bred out of oth
er, more common breeds.
It's just so cool to see people l
ike Melissa
caring for and preserving these wo
nderful animals.
- Melissa: We chose our Shetla
nds
because Shetlands grow long, so
ft fleeces.
They can grow wool in 11 main d
ifferent colors
and 33 different patterns.
We liked their hardiness.
They're intelligent; they have
big personalities.
Each one is a little different.
I find them calming; they're pe
aceful creatures,
and they have great wool.
- And that great wool is just
the beginning.
[razor buzzing] [playful music
]
- Melissa: Our sheep are shea
red in March.
We skirt the wool here, and then
we take it to local mills.
Local mills will make yarn for
us.
Shetland yarn is a strong but so
ft wool,
and it's easy to weave with.
It shows the patterns well, it
's a durable yarn,
but soft enough to wear close
to your skin.
[playful music]
And then I use a traditional floo
r loom
for our woven goods.
So we sell our products at l
ocal farmers' markets,
we sell them at maker markets
and art shows.
People will come up, they wanna
learn about your sheep,
they wanna talk about sheep.
Everybody seems to have a shee
p story,
so they have a real connection
with my products and my sheep.
- I know I wanted to talk about sh
eep with Melissa,
so I took a trip out to her far
m to see for myself.
Melissa, thank you so much for
having me
out to your farm today.
It's just beautiful out here.
Tell me a little bit about what
you're doing on the farm.
- Thanks for coming.
So we are a fiber farm.
Our focus is on fiber and wool.
We have a small flock of sheep
that we graze on our pastures.
We get them sheared once a year,
have local mills process our fiber
for us,
and once it gets back here,
we make our farm products outta th
at wool.
- So now, when you talk about t
he fiber,
you're talking about...
Instead of harvesting meat or mil
k from these sheep,
you're just harvesting their w
ool.
Do you have to have a certain
type of sheep
to get the best wool, or how d
o you decide on that?
- Our focus is on wool,
so when I decided to add to our
flock,
looking up the different types of
sheep,
I was looking up basically for fi
ber.
I knew I was interested in raisi
ng a rare type of sheep,
so I looked at the livestock co
nservancy list.
- Inga: Yeah.
- Melissa: Sort of fell in lov
e with the Shetlands,
picked them because they were sma
ll, manageable sheep.
I was still new to sheep at the t
ime,
so I wanted something hardy.
Good mothers.
And then one of the bonuses fo
r Shetland sheep
is all the colors that they can
grow.
- And that's important to you
because you're not dyeing any of
this.
This is all natural color and ev
erything.
- Definitely.
When we first started too,
I was not interested in the dye
process at all.
So the Shetland sheep provided
those colors,
that I didn't need to dye the woo
l.
- Do you have to do anything to
care for that fiber,
or is it just you guys get the
sheep sheared,
you send it off, and they take ca
re of that?
- A lot of that is pasture mana
gement,
making sure there's not things
that can get stuck in the fleece
in our pasture.
And then once they're sheared,
I will skirt the wool,
which is picking out any vegeta
ble matter,
any matted pieces of wool, anyt
hing too dirty.
- Okay. - Then it goes to the
mill,
and they'll clean it further th
ere.
They'll wash it and get it ready
for the processing.
- Tell me about that shearing pro
cess.
It's something that I've always b
een interested to see.
It just looks really cool,
and you have to actually have a p
rofessional shearer
come out, don't you? - I do.
We get a professional shearer,
and he does a great job
because the better the fleeces
come off the sheep,
the better your product is.
And it's better for the sheep
to have someone professionally d
oing it,
knowing what they're doing.
And then my job for shearing day
is really to gather that wool up
and skirt it
while he's taking care of the s
heep.
- Okay, well, I would love to
come and check it out sometime
and give you a hand.
- Yeah, I'd love to have you.
- For some odd reason,
it's always been one of my bucket
list things
I've wanted to do in my life.
[chuckling]
[bright music]
As luck would have it, on a day
in late March,
I got to take sheep shearing of
f of my bucket list.
- You need to get the feel of this
.
- All right, let's do it.
With a little encouragement fr
om master shearer Chris.
They're more wiggly
than I thought they would be.
- Chris: That's right.
- Inga: I got to try my hand at
shearing sheep.
Come on, go to sleep.
[razor buzzing] [playful music
]
And even though I started to get
the hang of it,
it didn't take me long to decide
that I'm better off sticking to
milking cows
and making cheese,
and I'll leave the sheep shearing u
p to an expert.
Chris is a master shearer
who has sheared over 80,000 sh
eep in his lifetime.
Today, he travels throughout Wi
sconsin and Minnesota
to help farmers like Melissa
harvest the fiber from their liv
estock.
Watching Chris made it clear th
at he has really mastered
the art of shearing sheep.
And it was so cool to see how
he and Melissa work together
to get all of the fleeces off th
e sheep,
cleaned up,
and ready for the fiber mill.
- Melissa: So during shearing d
ay,
my job is really to manage the wo
ol.
The shearer will manage the sh
eep and shear the sheep,
and I go in and I collect the
wool.
I'll grab the wool and then I ha
ve a skirting table,
and then I'll put the wool on t
he skirting table
and I'll do a quick skirt while
he's shearing.
Skirting is getting out all the
vegetable matter,
any of the second cuts.
And then I'll be sorting the wool
and then getting it ready to go to
the fiber mills.
[playful music]
- Inga: Melissa sends her wool
to Mystic Water Fiber Mill
in Mondovi, Wisconsin,
where it goes through the pick
er,
the carder,
the draw frame,
and the spinner.
[machine whirring]
Until it's finally wound into bea
utiful skeins
of naturally colored yarn.
Yarn that she will transform in
to handmade creations
as she transitions from farmer
to weaver.
- Melissa: Weaving is basically
joining two layers of fabric to
gether to make cloth.
So there's a warp fabric that is
fed onto the loom,
and then there's a weft fabric
that's on a shuttle.
And the weft is really what's g
oing back and forth,
over and under those warp fiber
s.
And in order to do that, you can
use a loom like I have,
and you're lifting and lowering
those warp fibers
so the weft can go through and
make the cloth.
When I'm at the loom, I can slow
down.
I get lost in the rhythm of the w
eaving
and the textures of the wool.
It's very meditative.
[gentle music]
- Melissa, I just love the text
ure of these.
It's just so fun to feel and it's
just like,
oh, this came off of an animal.
And the colors,
and like you said, you're not d
yeing.
These are natural colors of the s
heep.
It's really cool. - It is cool.
And this sort of shows you all
the colors
that the sheep grow.
And every year, that color's go
nna be slightly different,
so that's always a fun...
- Depending on the age of the ani
mal, or just...
- Depending on age, weather, n
utrition.
- Interesting.
These are things I never would've
thought of.
Melissa's connection to her lan
d,
to her sheep,
and to their wool reminds me
of the big impact that small fa
rmers can have.
I really love the idea about your
scale,
about how we can stay small an
d manageable
from what the animals are eati
ng,
how that product is being made,
and also be able to make it to
the market.
Is that something that you're t
hinking about too,
of just, like, that scale?
- Yeah, small allows me time.
It allows me time to connect to
the animals,
manage them properly.
It allows me time to go to the m
arkets
and connect to customers,
and allows me time to make prod
ucts out of their yarn.
- Well, later this fall, I'm go
nna be inviting some farmers,
and I would love it if you were
one of them,
to come and participate in a m
aker's market
on my farm in Osseo.
So I thought it was a way for us
to be able to connect with our
community
and show people firsthand what w
e're doing on our farms.
Would you like to come?
- I would definitely love to be t
here.
Thank you. - Fantastic.
Well, thank you so much for sh
owing me around
and, who knows, by the end of
the year,
I might have a few sheep in my
front yard, so that's good.
[gentle music]
Another Wisconsin tradition
that I think is really interes
ting
is maple syrup production.
[fiddle music]
Throughout its history, Wisconsi
n's maple forests
have provided people with plent
iful sap
that gets boiled down to creat
e maple syrup.
Today, Wisconsin is fourth in
the nation
in maple syrup production,
producing around 300,000 gallons
of the sweet stuff every year.
And if you find yourself in north
western Wisconsin
and you wanna see how maple sy
rup is made,
well, you're in Luck.
[snowmobile buzzing]
[gentle acoustic guitar music]
Just outside the small town of
Luck, Wisconsin,
John Morley and his team are workin
g hard
to prepare their maple syrup lines
for the coming spring thaw.
- My name's John Morley.
We run Morley's Maple Syrup
and we're just outta Luck, Wiscon
sin.
[drill whirring] [gentle music]
Let's make some syrup.
- Inga: John runs miles of sap l
ines
throughout hundreds of acres of m
aple forest,
and every winter, he and his crew
battle the elements
in a race against time to get e
verything in place
before the maple sap starts flo
wing.
- John: We are maintaining tubi
ng
for the 2023 maple syrup season
right now.
And then we're putting new, fresh
taps on today,
and we're drilling our tap hole
s.
In two weeks, it looks like th
e weather's gonna be perfect.
We gotta get rolling here and sa
p's gonna be coming.
[wrench tapping]
[gentle music]
- Inga: And sure enough, a few we
eks later,
the snow thawed and the maple
sap's started flowing.
And I went to visit John and talk
with him about his work
making maple syrup.
John, thank you so much for br
inging me out
to where your maple syrup star
ts.
Tell me a little bit about Morl
ey's Maple Syrup.
- Well, thanks for coming, by t
he way.
It's a little muddy and stuff.
We're right in production this y
ear.
We're a maple syrup producer,
northwest Wisconsin.
And we've been producing syrup
now for 10 years,
but now we have different groves
of maple trees
throughout northwest Wisconsin
in a 10-20 mile radius,
and we haul the sap home with this
tubing.
We bring it in through the wood
s on vacuum,
and then we bring a big truck
and we bring it back home to t
he sugar house.
- So how did you get involved
in maple syrup production?
Did you grow up doing this?
Is this a family tradition?
- Well, 17 years ago, actually,
I didn't even know
what a maple tree looked like,
unfortunately.
We bought some land here in be
autiful northwest Wisconsin.
A neighbor helped me tap my first
hundred trees,
showed me what a tree looked l
ike.
I came home one day
and my buckets were full of this
beautiful sap.
And I'm like, "What happened h
ere?"
And I go, "I gotta haul this s
ap,"
and pulled it outta the woods,
hauled it to our local sugar make
r,
who showed me how to do it.
And I watched him magically bo
il it down into syrup
and I was hooked.
I'm like, "This is awesome."
So every year,
we just started growing anothe
r couple hundred taps,
another thousand, another thousand
,
bought some more land, another th
ousand.
My wife's gonna strangle me.
And it just kept growing and growin
g and growing.
Now I'm in the woods all the ti
me.
- So these lines,
this is what carries the sap ba
ck to the pump house?
- Correct.
So just like you're using suction
at the dairy farm
to get your milk, we use it to
pull sap outta the trees.
Same type concept.
We have a pump house we got at
one location
where all the tubes come into,
and it's under high vacuum,
and we pull the sap out of the
tree
and bring it to that location,
and then come pick it up there
and bring it back to the sugar h
ouse
to be processed into syrup.
Right here, what we're looking at
is about a 6,000 tap,
right about 110 acres.
Some of the runs are to a mile
and a half long even,
this tubing runs throughout this
woods.
- What are some challenges that
you face
throughout the year,
being able to accomplish what you
're doing?
- Yeah, everybody thinks I work f
or two months
and I have the rest of the year
off.
It's actually a year-long proc
ess.
[drill buzzing]
We're trying to get the tubing
up and ready, outta the snow,
and there's critters in the woo
ds, bear,
deer chew a little bit, they w
ant a little sap.
I don't blame 'em; we're in the
ir home.
Ice storms will damage things
and so we have to get it all ready
'cause there's a short window o
f harvest.
If we're lucky, we'll get 20-d
ay window in the spring
of that freezing and thawing,
to make an average year of a c
rop.
All winter, we're out in the w
oods maintaining tubing
and getting ready for right now,
so...
- Why are you so passionate ab
out what you do?
What keeps you coming back?
- I guess it's the love in the
woods and the actual trees
because it's peaceful, and that
's kind of why we live here
in northwest Wisconsin, is bec
ause of nature.
And then when I saw and what th
e tree actually gives us,
it's kind of magical, I guess
you'd say.
And every year, it produces that
.
So when you're out there in the w
oods, like right now,
it's pretty dang nice.
And then enjoy some maple syrup
after all the hard work.
- Well, it's so beautiful out
here, but I would love to see
where the sap is all going from
here.
Do you mind showing me? - Let's
go have some fun.
Let's go check it out.
[upbeat banjo music]
- Inga: Back at the sugar house,
the harvest from the forest is
going through the process
of transforming into maple syrup
.
It takes 40 gallons of sap
to make just one gallon of map
le syrup.
So when you're producing 6,000 ga
llons of maple syrup
every year, like Morley's,
you need to boil down a lot of
sap.
[vat bubbling]
- John: Now the fun begins.
So we're gonna take that sap a
t 2% sugar,
put it through an R.O. machine,
run out 20%,
go through a boiling process,
we have a 6 by 16 evaporator,
three compartments on a raised
flue pan.
It's gonna channel through ther
e and steam away the water,
come through the finishing pan,
steam the last little bit,
and we'll be at 66% sugar cont
ent.
Got some liquid gold right ther
e.
- Inga: But John doesn't stop the
re.
In addition to making pure maple
syrup,
he's also come up with new product
s
like maple cotton candy, maple su
gar for baking,
maple cream,
and a variety of products he's d
eveloped
by infusing maple syrup with d
ifferent
and sometimes surprising flavo
rs.
Well, I think I've known you now
for quite a few years
and to see how you've develope
d different products
throughout those years, it's r
eally wonderful to see.
How did you get...
Are you just that creative
that you just came up with root
beer and sugar?
- Well, we're getting a little
older
and there's only so many pancakes
you can eat,
so we started thinking outside th
e box.
It started with bourbon aged,
and then that progressed on to ja
lapeño,
elderberry, maple, coffee,
all these different flavors that
people really enjoy
that the maple goes good with,
to use it besides pancakes, on
meats and glazes,
ice cream treats, and then the s
ugars,
and then refreshing maple root
beer soda.
There's so much maple syrup ou
t there,
how can we enjoy it in other w
ays?
Basically what it comes down to.
- It's so great to be able to s
pend time
with passionate producers like you
,
and I get to learn so much too,
so thank you for the education,
thank you for the tasting, and
thank you for the time.
- We'll get you tapping trees;
don't worry.
[both laughing]
- Another buzzworthy topic
%
>> HI.
MISKOWSKI, DIRECTOR OF PBS WISCONSIN AND
WE'RE ENJOYING
THIS WONDERFUL
CELEBRATION OF
SOME OF THE
SMALL FARMS
IN WISCONSIN.
THERE'S MANY.
I KNOW A LOT
OF FOLKS
REALLY APPRECIATE
DISCOVERING THESE PLACES AND
SUPPORTING THEM,
SO I'M
GOING TO
ASK INGA
ABOUT THAT.
WE WANT TO
ENCOURAGE YOU
TO CALL
YOUR PLEDGE
TO SUPPORT "AROUND THE FARM TABLE"
AND PBS WISCONSIN.
WE'RE TAKING
SOME TIME
DURING THIS
WONDERFUL PROGRAM
AS WE
CELEBRATE THAT IMPORTANT
PART OF
WISCONSIN AND ALSO
TO CELEBRATE PBS WISCONSIN.
SO, INGA,
WE HEAR
FROM PEOPLE, YOU KNOW,
THAT THE
Y LOVE
TO DISCOVER THESE
PLACES ON
YOUR SHOW
SO THEY CAN
SUPPORT THEM. >>
WELL, I
ALSO LOVE
TO DISCOVER THESE
PLACES. THERE'S SO MUCH
HAPPENING IN
WISCONSIN WHEN
IT COMES
TO SMALL
FARMS AND
VIBRANT FARMS
AND THEY
ALL SUPPORT EACH
OTHER. IT'S
SO GREAT TO
BE ABLE
-- THIS IS OUR
TENTH YEAR
DOING THE SHOW.
AFTER ALL O
F THIS TIME,
I FEEL
LIKE ALL OF
THESE FOLKS
THAT I
VISITED OVER THE YEARS,
THEY'RE NOW
FRIENDS AND
THEY'RE ALSO
SUPPORTING MY FARM
AND HELPING
ME OUT.
IT'S THAT
WHOLE CONNECTION WITH
THE FARMERS THAT WE HAVE
THAT I
THINK IS
SO IMPORTANT. >>
YEAH. AND SO THANK
YOU. THIS
IS VIEWER-SUPPORTED
TELEVISION. WE
HAVE A WONDERFUL THANK YOU
GIFT THAT
ERIK IS GOING
TO TALK TO YOU
ABOUT, BUT INVITE
YOU TO
SUPPORT THIS WORK WITH
YOUR PLEDGE AT
1-800-236-3636. >> THANKS,
JON. THAT'S
RIGHT. WHEN
YOU DO
CALL THAT
NUMBER, 1-800-236-3636, RIGHT NOW
WE'VE GOT A GREAT
NUMBER OF THANK
YOU GIFTS
TO HELP
YOU CELEBRATE "AROUND THE FARM TABLE"
AND WISCONSIN'S SMALL FARMS.
AT $10
MONTHLY GIFT,
YOU GET
YOUR CHOICE
OF THIS
WONDERFUL SUN
HAT. IT'S A
FOLDABLE HAT THAT
YOU CAN
TAKE WITH YOU
WHEN THE SUMMER
DAYS COME
AROUND AGAIN
AND ENJOY
TIME OUTSIDE. OR
YOU GET
TO CHOOSE
THIS DANE COUNTY
FARMERS MARKET
COOKBOOK. OF
COURSE, THE DANE
COUNTY FARMERS
MARKET IS ONE OF
THE MANY
MARKETS THAT
CELEBRATES GOODS FROM
AROUND WISCONSIN.
THIS COOKBOOK
IS FILLED
WITH GREAT
WAYS TO
USE ALL
THAT GREAT
PRODUCE YOU PICK
UP AT
YOUR LOCAL FARMERS
MARKET. THAT'S AT
THE $10,
YOU CHOOSE
ONE OF THE TWO.
CAN'T DECIDE?
MAKE YOUR
GIFT A $15
GIFT AND
WE'LL SEND YOU
THE HAT,
COOKBOOK AND MADE
IN WISCONSIN
TOTE BAG
PERFECT TO LOAD
UP WITH
THE PRODUCE THAT
YOU'RE GOING
TO PREPARE.
AT THE
$50 SUSTAINING
LEVEL, WE
JUST HAVE
THIS WONDERFUL GIFT.
YOU GET
ALL OF
THOSE THANK YOU
GIFTS THAT I JUST
SHARED AND
THEN YOU'RE
ALSO GOING TO
GET AN OVERNIGHT
STAY AT
THE SEVEN
ACRE DAIRY.
YOU'LL LEARN MORE
ABOUT I T
LATER, BUT YOU'RE
GOING TO
WANT TO GET
IN ON
THAT THANK YOU
GIFT BECAUSE
IT'S A WONDERFUL
PLACE TO
STAY. SO
PLEDGE YOUR
SUPPORT RIGHT
NOW. THE
NUMBER IS
1-800-236-3636. >> HI.
I'M AIMEE GRANGER. I'M A
MEMBER OF THE
STAFF HER
E AT PBS WISCONSIN.
AND WE
HEAR FROM
YOU ON
YOUR MEMBER
SURVEYS, WE
HEAR WHEN YOU
GIVE US A
CALL AT
AUDIENCE SERVICES AND
SHARE YOUR
THOUGHTS JUST HOW
MUCH YOU
ENJOY "AROUND THE FARM TABLE." AND
WE'RE SO
PLEASED TO HAVE
INGA BACK WITH
THIS WONDERFUL
SPECIAL AND BACK IN
OUR STUDIO
THIS EVENING TO
TALK ABOUT
IT AND TO THANK
YOU FOR
YOUR SUPPORT.
THE BEST WAY
THAT YOU
CAN SHOW
YOUR SUPPORT AND TO
GIVE ON A
CONSISTENT BASIS
IS BECOMING A
SUSTAINER. SO
IF YOU'VE
NOT YET
DONE THAT
AND THIS IS AN
INSPIRING TIME
FOR YOU
TO MAKE
THE CALL,
PLEASE CALL
OUR FRIENDLY
VOLUNTEERS WHO ARE
IN STUDIO THIS
EVENING TO
TAKE Y OUR
CALL. IT'S
EASY, IT'S
SECURE. IT'S A WONDERFUL WAY
FOR YOU
TO ENSURE
YOUR GIFT GOES
ON AND
ON BY
GIVING US A
CALL AT
1-800-236-3636. >> THE PHONE NUMBER
IS ON
YOUR SCREEN AND THIS
IS A GREAT
CHANCE TO VOT
E FOR "AROUND THE FARM
TABLE," TO
VOTE FOR
WISCONSIN PROGRAMMING ON PBS
WISCONSIN. SO GET
TO THE
PHONE. AS ERIK
MENTIONED, FOR
$10 A MONTH WE
HAVE THIS
WONDERFUL COOKBOOK.
WE'LL TELL YOU
MORE ABOUT
THAT, BUT I
HOPE YOU'LL GET
TO THE
PHONE AND
CALL AND
SHOW YOUR
SUPPORT. YOU
KNOW, I
FIND MYSELF
WATCHING "AROUND THE FARM TABLE"
AND MARY
AND I
ARE LIKE
WRITING DOWN
PEOPLE AND
LIKE STARTING
TO MAP
AND WHEN
WE GET
TO THAT
PART OF THE STATE.
SO MELISSA
TODD WAS
REALLY INTERESTING, THE
WORK THAT SHE'S
DONE. >> IS
SHE NOT
THE CUTEST
THING. I
FEE L
LIKE I WANT
TO SELL
MY COWS
AND BUY
SHEEP. THEY'RE SO
CUTE. SHE DOES EVERYTHING
ON HER
OWN, TAKING
CARE OF THE
SHEEP, TAKING
CARE OF THE
PASTURES, HARVESTING
THE WOOL
AND SHE
MAKES IT
INTO HER OWN
PRODUCTS. I
LOVE THAT.
HAVING A VALUE-ADDED
FARM LIKE
MELISSA OR
MYSELF DOES,
WE GET TO BE
IN CHARGE
OF EVERYTHING FROM THE
BEGINNING TO
THE END,
SO THERE'S A
GREAT SENSE OF
ACCOMPLISHMENT TO THAT. WE LOVE
TO SHARE
THAT WITH PEOPLE.
I'M SO
GLAD WE ARE
ABLE TO
SHARE THAT
WITH PBS
VIEWERS ON "AROUND THE FARM
TABLE." >> YEAH.
AND I WANT
TO REINFORCE
WHAT ERIK
SAID ABOUT
SEVEN ACRES.
IT'S A WONDERFUL PLACE THAT
REALLY CELEBRATES
WISCONSIN AND
LOCAL PURVEYORS, HAVING
STAYED THERE,
HAD DINNER
THERE. IT
IS A GREAT
REINVENTION, RE-INVENTING
WHAT A SMALL
FARM IS. >>
ABSOLUTELY. IT'S S
O IMPORTANT
IN THIS TIME
WE'RE IN
NOW TO
ALWAYS BE
IMPROVING AND
RE-INVENTING. IT'S REALLY
FUN TO
DO, TOO. >>
SO CALL
WITH YOUR
PLEDGE TO
1-800-236-3636 TO
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GREAT WORK ON PBS
WISCONSIN.
>> THANKS,
JON. WHEN
YOU DO
CALL THAT
NUMBER, 1-800-236-3636, YOU'RE NOT
ONLY SUPPORTING THE
WORK OF PBS
WISCONSIN AND GREAT
PROGRAMS LIKE "AROUND THE FARM TABLE."
WE'LL ALSO SEND
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$10 A MONTH,
YOU GET
YOUR CHANCE OF
EITHER THIS
WONDERFUL "AROUND THE FARM TABLE" SUN
HAT WITH
THE LOGO ON
THE FRONT
OR THE DANE
COUNTY FARMERS
MARKET COOKBOOK CHOCK
FULL OF
RECIPES TO
USE WITH
FRESH PRODUCE, STORAGE
PRODUCE, PRODUCE
FROM THROUGHOUT THE
YEAR THAT YOU
CAN TAKE ADVANTAGE OF
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JUST FROM DANE
COUNTY, BUT FROM
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IF YOU
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INGA MENTIONED
THE TEN
YEARS OF THE
PROGRAM. I
REMEMBER WHEN
WE HAD
AN EARLY
MEETING AND TALKED
ABOUT THE
POSSIBILITIES AND I
KNOW WHAT
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THEY SIMPLY
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THAT YOU
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CERTAINLY THI
S FEATURE
OF RURAL
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GREAT ADDITION TO PBS
WISCONSIN. SO THANK YOU.
AND MAYBE
TALK A LITTLE
BIT ABOUT
WHAT ENERGIZES
YOU TO
SHARE THESE STORIES. >>
WELL, I'M A
FOUR GENERATION DAIRY
FARMER AND I
HAVE LOVED
AGRICULTURE MY WHOLE
LIFE. NOT
BEING FROM
WISCONSIN, I
GREW UP ON
THE WEST COAST AND
SPENT TIME ON
THE EAST COAST,
I REALIZED THAT WISCONSIN
IS NOT
JUST COWS
AND CORN.
THERE'S A WHOLE
VIBRANT AGRICULTURE HAPPENING
HERE, DIVERSIFIED AIG
AGRICULTURE.
MY DAD AND I
THOUGHT WE NEED
TO TELL A STORY
ABOUT FARMING
AND WHERE FOOD
IS COMING
FROM FROM
THE PERSPECTIVE
OF A FARMER.
IT'S JUST
BEEN SUCH A
GREAT JOURNEY.
WE KNEW
WE ALWAYS
WANTED TO BE
ON PBS
BECAUSE WE
REALLY BELIEVE
IN THE
MESSAGE OF WHAT
PBS HAS.
WE ENJOY
THE PROGRAMMING
ON PBS
SINCE I WAS A
LITTLE KID.
IT IS
SURREAL TO BE
STANDING HERE
SAYING IT'S
BEEN TEN
YEARS FOR THIS
SERIES. I
JUST REALLY APPRECIATE
IT. I
THINK IF
YOU APPRECIATE
IT, IF
YOU COULD CALL
IN RIGHT
NOW AND
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AT 1-800-236-3636
. >> THANK YOU
. THIS HAS
BEEN A WONDERFUL
SEASON OF WISCONSIN!
!
"WISCONSIN FOODIE," "AROUNDTHE FARM
TABLE," "WISCONSIN
when we talk about farming in W
isconsin is beekeeping.
Starting in the mid-1800s,
Wisconsin beekeepers took advant
age of the diverse crops,
trees, and wildflowers that we
have all over the state
to produce high-quality honey.
So much so, that by the year 1
900,
Wisconsin farmers were producing
over 2 million pounds of honey.
Today, Wisconsin ranks 14th in h
oney production in the U.S.,
and beekeepers all over the sta
te
are carrying on this sweet tradit
ion.
[playful piano music]
- My name is Drew Kaiser.
I'm a beekeeper in Eau Claire, W
isconsin.
- Inga: Drew is doing something
really fascinating.
Instead of keeping beehives
in one location on his own pro
perty,
he has partnered with residents
in the community
and placed beehives in 11 loca
tions
all around the Chippewa Valley.
- We keep bees in backyards, in
residential areas,
in rural locations.
We try to mix and match the ty
pes of places
that we keep our bees,
so that we have different types
of forage
and can harvest unique and diff
erent flavors of honey
throughout the course of the s
eason.
- Inga: Like any farmer who work
s with livestock,
working with bees has given Dr
ew firsthand insight
into the life of this incredib
le insect.
- Drew: Bees are very much like h
umans.
I mean, they have their good da
ys, they have their bad days.
Each hive has a different pers
onality.
Working with them offers me an
opportunity to slow down
and really focus on being mindful
of my body, my movement,
and be very aware not to get stung
by them.
[playful music]
[bees buzzing]
- Inga: In addition to working a
t the hives,
Drew has also developed his ow
n honey house
where he extracts and bottles
the flavors of the flowers and
the fields.
- Drew: When I get the boxes ba
ck,
the first thing I do is I uncap
the frames
and make sure the honey can flow
freely.
Once the wax is uncapped, I load
them into my extractor,
which is a centrifuge I use
to whip the honey out of the frame
.
[centrifuge whirring]
And the last part of the process
is I fill jars with honey
and get 'em ready for market.
[gentle music]
- Inga: By placing beehives in t
he backyards,
in the fields, and on farms,
not only is Drew able to captu
re the unique flavors
of each site throughout the sea
son,
he's also helping make local ga
rdens and farms
more productive by introducing
these wonderful pollinators
to the local landscape.
- As a first-generation farmer,
I'm acutely aware that I'm coming
to a tradition
that's been as old as agricultu
re itself.
It's a really unique opportunity
to be able to be a part of the
process
of making our world more beautifu
l, more green,
and more abundant.
- Inga: Since I'm always looking fo
r ways
to make my own pastures more a
bundant,
this year, I invited Drew
to set up some hives on my own
farm.
Drew, it's so good to see you.
I thought you probably needed
a break on such a hot day.
- It's a scorcher today, isn't it
? [laughing]
- You know, I love having you o
ut here
with your bees at my farm
because I feel like we can use
the pasture
to harvest not only milk, but al
so honey.
How does the farm fit into your
approach to beekeeping?
- Yeah, well, I mean, that's k
inda what beekeeping
is all about, right?
It's a complementary agricultur
al activity.
So, you know, not only are we
here to pollinate the pasture
and give extra forage to the c
ows,
but we see an increase in apple
and fruit production.
I'm at, you know, berry farms, C
SA farms,
and then I'm in town with a lot
of people
who just like to garden.
And so it makes our world a lot
more beautiful
and it gives me an opportunity
to,
you know, not only talk to peo
ple about bees,
but learn about what they're d
oing.
- So how does having the bees
in three different counties
affect the flavor of the honey?
- One of the things that really inf
orms what we do
is geography, you know?
Being able to be in different pla
ces
gives us a taste of different typ
es of flowers,
different types of cover, differ
ent types of produce.
And so it's always a little bit
of a mystery for us
because each year is different.
Depending on what's flowering in
one location
is really going to change the
flavor.
Last spring, we saw an amazing
black locust blossom
that gave us super light, very d
elicate honey.
Sometimes our bees are situated
next to prolific overgrowing oreg
ano plants,
and so they get herbaceous.
We even pulled one last year
that had kind of a sorghum sort
of flavor,
somewhere between buckwheat an
d blackberry.
It combined a lot of different
palate options,
and so we try to make choices
based on what we know is growi
ng.
Being in different places
gives the people who enjoy our ho
ney
an opportunity to enjoy someth
ing that's truly local
and very unique.
- Since I started farming, I've
learned so much
about the cows' behavior and thei
r personalities
and all these little things.
Is it the same with bees? - Oh, go
sh, yeah.
I think that I'm pretty much al
ways learning
when it comes to beekeeping.
The way they dance to communica
te,
the various different types of
flowers
that they decide each season ar
e more important than others.
There's kind of an onion of learn
ing
that you can keep peeling back,
and every season there's a new le
sson.
- What's this one saying, that's
flying around my head?
- She is saying, you know, it's
real hot out right now
and I wish you weren't trying to
steal my honey.
[both laughing]
- So what's your favorite part ab
out being a beekeeper?
- Oh, gosh, it's definitely all t
he stings.
[both laughing]
- No, but seriously, what keeps
you motivated to keep going?
- You know, I think the myster
y of it all.
[smoker whooshing]
There's a lot of learning to be ha
d
and, you know, I think every ti
me that I visit bees,
I have an opportunity to kind
of slow down.
I get to see what's in bloom.
I'm really a lot more in touch
with my place.
[grunting] Good times.
I get to discover things that
maybe if I wasn't doing this,
I wouldn't have the time to stop
and enjoy,
you know, stop and smell the flow
ers sort of a thing.
- You should make that a trademark
.
[both laughing]
Well, Drew, I'm gonna let you
get back to it.
I'm gonna go in where the air
conditioning
is a little bit cooler and the
bees are a little bit tamer.
- Absolutely.
Good to see you.
[gentle music]
[upbeat acoustic guitar music]
- The heart of agriculture in Wis
consin is the family farm.
As a fourth-generation farmer m
yself,
nothing inspires me more
than the tradition of farming f
amilies
working together and handing down
knowledge
from one generation to the next.
[bright music]
Few people illustrate this tra
dition more for me
than Helen Kees and her daught
er Chris.
Helen and Chris are the core
of the multi-generational family
farm
Wheatfield Hill Organics.
Everything at Wheatfield Hill
is a family effort,
whether they're harvesting swe
et corn,
picking fruits and vegetables,
or bringing in a crop of organ
ic melons.
- Tonight at Wheatfield Hill Orga
nics,
certified organic melon were b
eing picked.
Certified organic melon has ev
erything in it
that should be there and nothin
g that shouldn't.
- Every watermelon is obviously h
andpicked,
so I pick, I hand it off to someo
ne,
we have a little assembly line.
I usually do the first wipe
to be sure we take all the sand o
ff the bottom.
[sand whooshing]
It goes to the labeling person.
From there, it goes to the bin.
[bright acoustic guitar music]
- It's an absolute joy to be ou
t here with family,
relatives, neighbors, and frie
nds.
That feeds me.
It feeds my soul.
- Inga: Helen and Chris are pa
ssionate
about organic farming,
dedicated in their guiding princi
ple
that healthy people need healthy
food
that grows in and is grazed on h
ealthy soil.
- There's no way I could exaggera
te
the importance of the life of t
he soil.
Our soil microbiome is really w
hat gives all of this
its nutrition, its substance.
- Chris: Providing food that we
feel safe
to feed our families is the utmos
t importance.
So we wanna be able to feed th
e community
while protecting our water, our
pollinators,
creating that biodiversity here.
- Helen: We're trying to coope
rate and collaborate
with Mother Nature.
She's brilliant.
There's so much wisdom, so much
wisdom in nature.
- Helen and Chris care so much
about healthy food
that every week during the sum
mer,
they invite the community out to
their farm.
[bright acoustic guitar music]
- This is the highlight, I think,
of our summer.
That connection that we can ha
ve with the consumer,
tell our farm story,
share our passion that we have f
or organic agriculture.
It's just an absolute joy that
people will come to the farm
and enjoy everything that we hav
e here to offer.
- We love to welcome people to
the farm,
love to see 'em have a good tim
e, love to feed them.
It's fulfilling, it's satisfying.
So to be able to build community ar
ound fresh food
where we're building soil,
building people, and building com
munity,
can it get better?
So it's very, very exciting.
- Inga: I always love spending t
ime with Helen
and hearing the wisdom that she
has to share
as the matriarch of the Kees fami
ly.
[Inga and Helen laughing]
Why was it important for you to
be certified organic?
- When I came to understand what
conventional farming
was doing to the soil, the enviro
nment,
and most importantly, the peop
le,
I could no longer be a conventi
onal farmer.
I came home and told my husband,
"We're going organic, cold tur
key."
It wasn't pretty at first,
but I knew the first thing we h
ad to do
was to build soil health.
Without soil health, you cannot
have healthy people.
We are what we eat.
There's no way of getting aroun
d that.
It was a matter of stopping sy
nthetic fertilizers.
It was a matter of stopping us
ing insecticides
and herbicides and all of those t
hings.
That was the easy part.
The more difficult part was br
inging up our organic matter.
In the years we have been here
since we bought the farm in 1995,
every year we have increased th
e organic matter of the soil.
Organic matter not only sequeste
rs carbon
out of the atmosphere, but it h
olds moisture.
It is what holds the nutrition th
ere,
until a plant root calls for that
nutrition.
So it's been a long and storie
d history.
We hit the ground running and ne
ver looked back
as far as organic.
- Helen, you're directly feedi
ng people
with your vegetables and your b
eef.
How important is it for you to
have
the healthiest food possible?
- Well, I'll tell you,
I take it as a personal respons
ibility
when I hand a mother food.
It's the most intimate act you
really have
with others outside of your fami
ly, is feeding them.
They actually are not only sust
aining themselves,
but they're regenerating thems
elves
with what you hand to 'em.
I mean, nutrition takes us dire
ctly to the soil.
And you may say, "Well, Helen, yo
u sell beef."
Yes, but those cattle graze th
at grass
that came from that soil,
and that's where all of this nu
trition comes from.
All these plants synthesize diffe
rent things
out of the soil.
That plant brings it up.
Whether it's cattle that are e
ating it
or whether it's a tomato or a mel
on,
it has to get the nutrition fr
om that soil.
- It seems like wherever you and
your daughter Chris
are setting up at, there's a whol
e community
that gathers around you.
And it is so exciting for me to
see your customers.
It feels like everybody gets t
o know each other
over the years,
and I love being able to see h
ow you guys
reimagined what you're doing an
d opened up your farm
to on-farm markets.
How important is that to build
community for you?
- It's important.
I think they're hungry for good
food.
People are hungry for something
that they know holds dense nutrit
ion.
They're hungry for community.
Other people that are looking
for good food are there.
They're at a farmers' market.
They not only want the story of
the food,
they also want the story of your
farm.
You know, this farm-to-fork,
it's more than food; it's commu
nity.
It's a deep privilege to be able
to feed people
something we're proud of,
something we're proud to hand
off to them.
We're nourishing life, and in s
ome cases, new life.
Is there anything more sacred th
an that?
- You make me really proud to b
e a farmer, Helen.
Every time I've been able to sit
down with you,
I always leave so inspired
and so full of hope and happin
ess,
and I just appreciate you so much.
I appreciate what you and your f
amily
are doing here at Wheatfield,
and I appreciate what you're d
oing for all of us
who are eating all your delicio
us food as well.
So thank you Helen, for taking so
me time with me today.
- I feel the same way.
It's really a blessing to bring i
t home.
[gentle acoustic guitar music]
- The Kees family stor
%
>> HI.
MISKOWSKI HERE IN THE
STUDIOS OF PBS
WISCONSIN WITH INGA WITSCHER AND
ENJOYING THI
S WONDERFUL TRAVEL
THROUGH SOME
REALLY WONDERFUL
SMALL FARMS IN
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WE'RE GOING
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CURRENT MEMBERS
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HAVE MADE A GIFT
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MONTH AND IN
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I'VE BEEN
WANTING TO GET
THIS.
E'S AN AMAZING
COOKBOOK WRITER.
I NEVER
HAVE TO
WRITE MY
OWN COOKBOOK AS LONG AS
SHE KEEPS
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E GOING TO
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PLUS WITH YOUR
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1-800-236-3636. >> THANKS,
JON. THAT'S RIGHT.
WE'RE WAITING
FOR YOUR
CALL, 1-800-236-3636.
WE'RE LOOKING
FOR 25
PEOPLE TO
HELP US
MEET THIS CHALLENGE.
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DURING THIS
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GO ONLINE.
USE THAT
QR CODE ON
THE SCREEN.
IT ALSO
APPLIES TO
THE CHALLENGE
DURING THIS BREAK AS
WELL. WHEN YOU
DO, YOUR
GIF T IS
DOUBLED. INGA
AND JOHN
TOLD YOU
ABOUT THE
COOKBOOK F
ROM THE DANE
COUNTY FARMERS MARKET
FILLED WITH
BEAUTIFUL, WONDERFUL, DELICIOUS
RECIPES FOR ALL OF
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AT THE DANE
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MARKET OR
ANY LOCAL
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R FAVORITE
IN WISCONSIN.
THAT'S AT THE
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LEVEL. OR
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SUN HAT
ALSO A GIFT
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CHOICE, MAKE A
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OWE LIE.
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ARE SOME
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I HAVE NO
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THE SECOND
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THE BEST
GIFT OF
MEMBERSHIP IS KNOWING
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WATCH PBS WISCONSIN THAT
YOU'RE A PART OF IT,
THAT WHEN YOU
ARE DOING IS
MAKING PROGRAMS
LIKE THIS
POSSIBLE LIKE "AROUND THE FARM
TABLE" AND
"WISCONSIN FROM THE
!
!""WISCONSIN FROMTHE
AIR" AND
OTHER PROGRAMS.
YOU HELP TO
MAKE THAT
HAPPEN WITH YOUR
SUSTAINING GIFT. WHEN
YOU DO,
YOU WILL
RECEIVE "AIRWAVES"
EVERY SINGL
E MONTH, A
SUBSCRIPTION TO PASSPORT.
THERE'S LOTS
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ABOUT AND
LOTS OF THANK
YOU GIFTS WE'D
LOVE TO
GIVE YOU.
BUT THERE ARE ENDLESS
AMOUNTS OF LEVELS.
WHATEVER IS
COMFORTABLE FOR
Y OU,
WHATEVER FEELS RIGHT
IS WHAT
WE WOULD LOVE FOR
YOU TO
MAKE THE
CALL FOR THIS
EVENING. 1-800-236-3636. >> REMEMBER,
YOU R
DOLLARS ARE
DOUBLED WHEN YOU CALL
RIGHT NOW,
1-800-236-3636 , A
GREAT CHANCE
TO SUPPORT WISCONSIN
PROGRAMMING ON PBS WISCONSIN.
SO IN
THAT LAST
SEGMENT YOU TALKED ABOUT THE
HEART OF
AGRICULTURE IN WISCONSIN IS
THE FAMILY FARM.
AND CERTAINLY
THAT SMALL
FARM WAS
MUCH MORE
PERVASIVE AT THE SAME TIME,
THESE WONDERFUL
PLACES. IT'S NOT
EASY. >> IT'
S NOT
EASY. YOU
KNOW, THE
REASON THAT
I'M STILL FARMING ON
MY FARM
IS BECAUSE
OF MY
COMMUNITY. IT'S BECAUSE
OF MY
FAMILY AND
MY NEIGHBORS.
THEY ALL PITCH I
N TO
GIVE ME A
HAND AND I
HELP OUT
THEM WHEN
I CAN.
THAT'S HOW WE
CAN KEEP
FAMILY FARMS
GOING, JUST
LIKE WITH
PBS, HOW IF
YOU'RE PLEDGING
YOUR SUPPORT
TODAY, THAT'S
GOING TO
HELP FUTURE
GENERATIONS CONTINUE TO WATCH
THI S
INCREDIBLE PROGRAMMING.
THEY'RE LEARNING
FRO M
IT. THEY'RE
ENRICHING THEIR
LIVES FROM IT.
YOU'RE PUTTING
THOSE SEEDS
DOWN SO THEY
CAN CONTINUE
GROWING. >> THE
SINGLE LARGEST
SOURCE OF
REVENUE IS FOLKS
WHO MAKE
THESE CALLS
DURING THE
PLEDGE DRIVE. IF
YOU'VE NEVER
CONTRIBUTED, IT'S A GREAT
TIME TO
START WITH
YOUR CALL OR
YOUR GIFT
ONLINE BECAUSE YOUR
DOLLARS ARE
DOUBLED WHILE WE ARE
TALKING TO YOU
IN THESE FEW
MINUTES BEFORE
WE GO
BACK TO THE SHOW. >>
THANKS, JON.
THE ONLY T HING
THAT CAN
MAKE THAT
DOUBLED GIFT
BETTE R
RIGHT NOW I
S TO
ALSO GET ONE
OF THESE
GREAT THANK YOU GIFTS
. YOU HEARD
INGA RECOMMENDING TD
THE COOKBOOK.
ON THE
BACK, LUKE
ZAHM SAYS
IT'S FILLED WITH
RECIPES AND
STORIES TO
HELP US
FALL IN
LOVE WIT
H FOOD OF
THE MIDWEST.
ISN'T THAT
EXACTLY WHAT
WE LOVE
FROM A SHOW LIKE "AROUND THE FARM TABLE"
AND CELEBRATING
LOCAL FARMERS? YOU'LL
FIND ALL
THOSE RECIPES
IN THIS
GREAT BOOK.
YOU CAN CHOOSE
THIS WONDERFUL
SUN HAT.
MAKE YOUR GIFT
AT THE
$15 LEVEL,
IT'S DOUBLED
DURING THIS
CHALLENGE BREAK. WE'LL
SEND YOU
BOTH THE BOOK,
THE HAT AND
THIS WONDERFUL
TOTE BAG, PBS
WISCONSIN, MADE
IN WISCONSIN.
THAT'S AT
THE $15
SUSTAINING
NTHLY MEMBERSHIP
LEVEL. RIGHT NOW
DURING THIS CHALLENGE
BREAK YOUR GIFT IS
DOUBLED. WE'RE
HALFWAY TO
OUR GOAL
RIGHT NOW.
WE'VE HIT 12. WE'RE
LOOKING FOR
25. SO WON'T
YOU BE
THE PERSON WHO
HELPS US REACH
THAT GOAL
AND GO
BEYOND IT. CALL RIGHT
NOW, 1-800-236-3636. >> THANK
YOU SO MUCH
TO THOSE
OF YOU WHO ARE
MAKING THAT
CALL TONIGHT.
IF YOU'RE ALREADY
SUPPORTERS OF PBS
WISCONSIN, WE THANK YOU. YOU MAKE
THIS ALL
POSSIBLE. AND
WHAT A FUN EVENING
WE'RE HAVING WITH
INGA HERE IN
STUDIO AND
OUR FANTASTIC
VOLUNTEERS HERE TO TAKE YOUR CALLS.
THE CHALLENGE
IS STILL
GOING ON
FOR AS LONG AS WE'RE
HERE TALKING TO YOU.
IT'S A GREAT OPPORTUNITY
TO MAKE
YOUR DONATIONS
GO THAT
MUCH FURTHER.
WE'RE SO
ENAMORED WITH
THIS BEAUTIFUL
BOOK, THE
GORGEOUS PHOTOS IN
THIS BOO K
AND THE
INCREDIBLE RECIPES.
IT REALLY
INSPIRES YOU
. IT'S
LIKE A WALK THROUGH
THE DANE COUNTY
FARMERS MARKET. YOU
CAN PICTURE
THESE DIFFERENTLY
VENDORS AND
THE WONDERFUL
PRODUCE. IT'S A FANTASTIC
WAY TO
CONNECT TO
WISCONSIN FARMING
AND TO
REALLY SUPPORT THAT.
SO LET'S
SUPPORT WISCONSIN
FARMING AND LET'S
SUPPORT PBS WISCONSIN THIS EVENING
WITH A CALL T
O 1-800-236-3636 OR
GO ONLINE
AT pbswisconsin.org
TO - PLEDGE YOUR
SUPPORT. >> THANK YOU
FOR Y
OUR CALLS.
IT'S GREAT TO
SEE THE
REALLY GREAT RESPONSE.
WHY DON'T YOU GIVE
US A CALL.
THE DOLLARS
ARE DOUBLED
WHEN YOU
CALL 1-800-236-3636.
YOU KNOW,
WHEN YOU
LOOK AT
THE ROOTS
OF PUBLIC
BROADCASTING IN WISCONSIN, VERY
MUCH, VERY
CONSCIOUS OF
THIS RURAL STATE.
AS EARLY AS
THE '30s,
WISCONSIN WAS A
LEADER IN BRINGING EDUCATION
INTO THE
CLASSROOM WHERE
ONE-ROOM SCHOOLHOUSE HAD
TO FIGURE
OUT A WAY TO
GET A RADIO
AND SO
WE'VE HAD THIS LONG
COMMITMENT AND CONTINUING
COMMITMENT TO
RURAL WISCONSIN.
IT'S AN
IMPORTANT PART
OF THE
STATE AND THANK YOU FOR
CONTINUING THAT
LEGACY. >> I
THINK IT'S
SO IMPORTANT.
WE ALSO LIVE IN
ONE OF THE
MOST BEAUTIFUL STATES
IN OUR
NATION. EVERYWHERE YOU GO
IN WISCONSIN
IT'S JUST
GORGEOUS. BEING A
RURAL PERSON
MYSELF, WE
WANT TO SEE OURSELVES
REPRESENTED ON TV.
I LOVE
THAT THROUGH
""WISCONSIN FOODIE""
OR "AROUND THE FARM TABLE" WE CAN SEE
OURSELVES IN
RURAL WISCONSIN.
<!32768> YOU ARE
!
>> YOU
ARE SEEING THE
BEAUTY OF
THIS PROGRAM. THE
PRODUCER HAS A
WONDERFUL EYE.
WHEN YOU SEE
THESE BEAUTIFUL
SHOTS, THAT'S LIKE A
MOMENT OF
AFFECTION, OF LOVE,
OF SOMEONE
TAKING THE
TIME TO
SAY WE
REALLY WANT
TO SHOW
WISCONSIN AND
THE BEAUTY OF
IT AND
CONGRATULATIONS TO
COLIN AND
TEAM FOR
THIS BEAUTIFUL WORK
AND I
JUST WAN
T TO
MAKE SURE
THE AUDIENCE
UNDERSTANDS THERE'S PEOPLE
BEHIND THAT
WORK THAT YOU
SUPPORT WITH YOUR
PLEDGE TO 1-800-236-3636
. >>
THANKS, JON. WE'RE
AT 23
CALLS RIGHT
NOW. OF
COURSE, OUR
GOAL WAS 25.
I KNOW WE
CAN GO
WAY PAS
T THAT. WHEN
WE REACH
25, IT'S
DURING THIS
BREAK, THE
PLEDGE DOLLARS
ARE DOUBLED,
SO CALL
RIGHT NOW,
1-800-236-3636 OR LOG
ONLINE, pbswisconsin.org.
CLICK THE
DONATE BUTTON
AND MAKE
YOUR GIFT RIGHT
NOW DURING
THIS CHALLENGE BREAK.
NOT ONLY
IS YOUR
GIFT DOUBLED,
BUT WE
WIL L SEND
YOU ONE OF
THESE GREAT THANK
YOU GIFTS.
AT $10 A
MONTH SUSTAINING
LEVEL WE'LL
SEND YOU
EITHER THIS
WONDERFUL, FOLDABLE
SUN HAT
FOR WHEN
SUMMERTIME COMES
AND WE'RE
OUT IN
OUR GARDENING
!
GARDEN OR
TRAVELING AT THE
FARMERS MARKET.
OR THE
FARMERS MARKET
COOKBOOK CHOCK FULL
OF RECIPES
TO USE
ALL THE
PRODUCE YOU
FIND AT
THE FARMERS
MARKET OR
LOCAL FARM STANDS IN
YOUR COMMUNITY.
YOUR CHOICE. IF YOU
CAN'T DECIDE,
MAKE YOUR
GIFT AT THE
$15 LEVEL,
WE'LL SEND YOU
BOTH OF
THOSE AND WE
WILL SEND YOU
THIS WONDERFUL MADE
IN WISCONSIN
TOTE BAG
TO CARRY
WITH YOU
TO THOSE
FARMERS MARKETS AND
FARM STANDS.
RIGHT NOW YOUR
GIFT IS
DOUBLED. IF
YOU REALLY WANT TO
MAKE THE
IMPACT OF THIS
CHALLENGE BREAK
FELT, WHY
WON'T
YOU CONSIDER
THIS $50
A MONTH
LEVEL. YOU'LL
GET A WONDERFUL
OVERNIGHT STAY AT THE
SEVEN ACRE
DAIRY WHICH
WE'RE GOING TO
SEE IN
THE NEXT
UPCOMING SEGMENT
ON THIS "AROUND THE FARM TABLE" SPE
CIAL. SO AS SOON A
S YOU
SEE THAT
YOU'RE GOING
TO WANT
TO CALL
AND BOOK
Y OUR
TIME AT THA
T BEAUTIFUL
PLACE. SO
WON'T YOU
CALL RIGHT
NOW, 1-800-236-3636. >> WHEN YOU
CALL, SO MANY
WONDERFUL BENEFITS ARE COMING
YOUR WAY.
CERTAINLY THE
BENEFIT OF
KNOWING YOU'RE
SUPPORTING SOMETHING THAT IS
SO IMPORTANT TO
YOU, WISCONSIN PUBLIC TELEVISION,
THE FANTASTIC
PROGRAMMING, THE EDUCATIONAL
RESOURCES, THE COMMUNITY
ENGAGEMENT, SO MANY
THINGS, GOOD THINGS THAT
COME FROM PBS
WISCONSIN. AND LET
US THANK YOU
WITH SOME
REALLY NICE THANK
YOU GIFTS
BUT KNOW
THAT AS A MEMBER
EACH AND
EVERY MONTH
YOU'LL RECEIVE
"AIRWAVES" PROGRAM GUIDE
THAT HAS ALL OF
THE INFORMATION FOR
THE COMING
MONTHS OF
WHAT PROGRAMS YOU DON'T
WANT TO
MISS AND
LOTS OF
OTHER GOOD
INFORMATION INSIDE OF THE GUIDE. AND THEN
PASSPORT. WE
ALL LOVE
PASSPORT, THE
ABILITY TO STREAM
THESE PROGRAMS
AND WATCH
THEM AGAIN AND
AGAIN AND
SEE THEM
WHENEVER YOU
WANT TO.
YOU CAN PLEDGE
YOUR SUPPORT
ONLINE.
YOU CAN GIVE
US A CALL,
1-800-236-3636. >> I WANT T O
READ THESE
ITEMS THAT ARE
FEATURED IN
THE SHOW.
COLFAX, DURAND,
EAU CLAIRE. A
LOT OF
PEOPLE KNOW
WHAT THEY HAVE IN
COMMON. ONE OF
THE WONDERFUL
THINGS THAT
YOUR SHOW
BRINGS IS
THAT COVERAGE
OF WESTERN WISCONSIN.
NOT COMPLETELY,
BECAUSE YOU
TRAVEL THE
WHOLE STATE,
BUT I
THINK, YOU KNOW, HAVING SPENT A
LOT OF
TIME IN
EAU CLAIRE AND
THOSE SURROUNDING
COMMUNITIES AND
MEETING PEOPLE,
PEOPLE FORGET WHAT
PART OF
WISCONSIN SOMETIMES BECAUSE OF
THE TWIN CITIES
MARKET, BUT
YOU'RE FILLING THAT
GAP FOR
US. >>
WELL, THANK YOU. ONE
THING THAT
I LOVE
TO DO
-- WELL,
I'M A DAIRY
FARMER. THAT'S WHAT
I'M THROUGH
AND THROUGH.
SO I HAVE TO GET
TO FILMING
LOCATIONS IN
BETWEEN MILKING
COWS IN
THE MORNING
AND EVENING.
I HAPPEN
TO LIVE IN WESTERN
WISCONSIN, ONE OF
THE MOST
BEAUTIFUL PLACES
TO LIVE
FOR AGRICULTURE.
I LOVE
THAT I CAN
GET THERE,
FILM, COME BACK
AND CELEBRATE THE
BEAUTIFUL PART
OF WISCONSIN. >> WE
DID A HISTORY
OF EAU CLAIRE AND THAT
WAS GREAT
FUN TO
SPEND THAT TIME
IN THE
COMMUNITY. THIS YEAR
WE'RE RECORDING A
HOLIDAY CONCERT AT
UW-EAU CLAIRE. IT
HAS REALLY
ENRICHED OUR
SERVICE IN
THE SENSE
TO REALLY
HAVE MORE
AND MORE
CONTENT OUT OF WESTERN WISCONSIN.
WE KNOW
YOU'RE THERE!
WE KNOW YOU'RE
PART OF
WISCONSIN, AND WE HAVE
BEEN ENRICHED
BY THE
STORIES YOU'VE
SHARED AND THE
SUPPORT FROM
THOSE COMMUNITIES,
SO THANK YOU. YOU
CAN JOIN
THAT SUPPORT
WITH YOUR
CALL TO
1-800-236-3636 .
>> THANKS,
JON. THAT'S RIGHT.
WHEN YOU DO
CALL, PLEDGE
YOUR GIFT O
F SUPPORT,
REMINDER RIGHT
NOW IT'S A
CHALLENGE BREAK
SO YOUR GIFT I
S DOUBLED
THANKS TO
THE GENEROSITY
OF OTHER PBS
WISCONSIN MEMBERS. THIS IS
THE BEST
TIME TO
CALL BECAUSE YOU'RE
BOTH SUPPORTING "AROUND THE FARM TABLE
" AND PBS
WISCONSIN AND
YOU'RE DOING
IT DOUBLE BECAUSE OF THE
CHMG RIGHT
NOW. SO
CALL 1-800-236-3636
AND THOSE
GREAT GIFTS START WITH A
$10 MONTHLY
SUSTAINING LEVEL.
WE'VE GOT
THE WONDERFUL "AROUND THE FARM TABLE"
SUN HAT,
YOUR CHOICE,
THAT OR
THIS BEAUTIFUL
BOOK, THE DANE
COUNTY FARMERS
MARKET COOKBOOK
THAT WE'VE
ALL BEEN
TALKING ABOUT
TONIGHT WITH
BEAUTIFUL RECIPES
FOR YOU
TO USE
THE FRESH
PRODUCE THAT IS A
HALLMARK OF WISCONSINS
AGRICULTURE IN EVERY
CORNER OF THE
STATE. I
GUARANTEE THERE ARE RECIPES
FOR USE
S FOR
YOUR FAIFT
!
FAVORITE PRODUCE FROM AROUND THE
STATE. CAPITAL CHOOSE?
MAKE YOUR GIFT
AT THE
$15 A MONTH
LEVEL, WE'LL SEND
YOU BOTH
AND THIS
WONDERFUL TOTE
BAG. THAT'S AT
THE $15
LEVEL. AT
THE $50
MONTHLY GIVING
LEVEL, WE'LL SEND YOU
ALL OF
THAT AND
WE'LL SEND YOU
TO THE
SEVEN ACRE
DAIRY FOR AN
OVERNIGHT STAY.
IT'S WONDERFUL. YOU'RE GOING
TO WANT
TO CALL
NOW, 1-800-236-3636. >>
HOW INCREDIBLE
TO SEE THE
OUT POURING OF
SUPPORT AND
THE LOVE
THAT YOU HAVE FOR THIS
PROGRAM AND SO MANY
OTHERS. IT'S
JUST HEARTWARMING THAT
YOU'RE CALLING AND
MAKING YOUR
GIFT GO FURTHER.
WE'RE STILL ON.
YOU CAN KEEP
MAKING THOSE
CALLS AND KEEP
MAKING YOUR
SUPPORT. IT'S THE
BEST TIME TO
CALL. WHEN YOU
DO, THERE'S
ALL OF
THOSE WONDERFUL THANK
YOU GIFTS
ERIK TALKED
ABOUT. I
LOVE THE
HAT AND
COOKBOOK. EACH
MONTH YOU'LL
RECEIVE "AIRWAVES,"
PASSPORT AND
JUST HAVE
THE GREAT
FEELING OF
KNOWING THAT YOU'RE
SUPPORTING PBS WISCONSIN, SOMETHING
THAT'S SO
IMPORTANT TO YOU
, TO
YOUR FAMILY,
TO YOUR
NEIGHBORS. IF
YOU'RE ABLE
TO SUPPORT
PERHAPS YOU
KNOW SOMEONE
THAT
N'T ABLE TO
SUPPORT BUT
REALLY BENEFITS
FROM PBS WISCONSIN
AND THAT'S A GREAT GIFT
THAT YOU
CAN PAY
FORWARD AS WELL. YOU CAN
PLEDGE YOUR
SUPPORT BY
CALLING 1-800-236-3636 OR
GOING ONLINE AT
pbswisconsin.org. >>
THANKS FOR YOUR
CALLS. IT'S GREAT.
WE'RE OVER
36 CALLS.
WELL BEYOND
THE GOAL.
THANK YOU.
YOU KNOW,
I REMEMBER
WHEN WE
HAD DONE ONE
OF OUR
EARLY JERRY APPS
PROGRAMS AND THERE'S A
NEW ONE
IN THE
WORKS. BUT
SOME OF
THE SMALL
FARMER MEMBERS
REALLY LIKED
LISTEN TO GO
!
LISTENING TO
JERRY. INSTEAD
OF INHERITING EVERYTHING
THAT'S OUT IN THE
CULTURE, STARTED
THINKING WHAT
WERE THEY
DOING FOR
ELECTRIFICATION AND HOW
WERE THE Y
MANAGING AND
FINDING INSPIRATION TO
DO THINGS
IN NEW WAYS. >>
I'M THE
BIGGEST JERRY APPS
FAN. I
LOV E
EVERYTHING HE DOES.
WHEN I WATCH
THOSE KIND
OF SHOWS, TO
SEE WHAT
THAT GENERATION HAD TO
GO THROUGH
AND PERSEVERE THROUGH.
HE TOLD
HOW THEY
USED TO GO
TO SLEEP WHEN
THEIR FULL
BARN CLOTHES ON
FOR THE
NEXT MORNING.
I'VE DONE THAT
BEFORE. MY
HEAT IS
NOT GREAT
IN MY
HOUSE. BUT TO
SHARE THAT
EXPERIENCE AND
THEN, IT JUST
MAKES IT
MORE MEANINGFUL.
I THINK WE HAVE
TO SHOW
PEOPLE WHAT'S HAPPENING
THROUGHOUT HISTORY
AND THROUGH
FARMS AND
THROUGH WISCONSIN. >> AND
IN THIS LAST
SEGMENT, THERE'S A FAMILY
STORY H
ERE. >> I
KNOW. I
KNOW. >> THAT
WILL REMIND ALL
OF US, I
DIDN'T GROW
UP ON A
FARM, BUT
THERE'S STILL DIRT UNDERNEATH
OUR FINGERNAILS.
SO WE'RE
VERY CLOSE
TO OUR
GRANDPARENTS, OUR AUNTS
AND UNCLES.
THAT FARM
EXPERIENCE WILL
ECHO FOR ALL OF US
IN THIS LAST
SEGMENT. SO
STAY WITH
US. OUR
SALUTE TO
FOLKS WHO ARE
CONTINUING THIS
how family farms are the heart of
agriculture
here in Wisconsin.
And I love hearing stories of s
mall family farms
that are finding new ways to adapt
to modern times.
That's what brought me to Green
County
to visit the Wegmueller Dairy F
arm.
[gentle acoustic guitar music]
- My name is Dan Wegmueller.
I'm owner/operator of Wegmueller
Dairy Farm,
fourth generation with my wife A
shley.
- Inga: Dan grew up milking cows
on his family farm,
nestled in the green, rolling pa
stures
just outside of Monroe.
After his parents passed away,
he took over the farm
and realized that he would have
to find new ways
to keep the family farm going.
- So in 2017, just at the very
beginning of the ag crisis,
we recognized that small, multi-g
enerational
heritage farms like this were gon
na get squeezed out
by a very centralized,
industrialized method of farmin
g.
We didn't want that to happen to
us,
so we diversified into ag tourism,
and tell you what, it's been a lo
t of fun ever since.
[energetic music]
- Inga: Dan decided to turn a
functional Wisconsin dairy farm
into a tourist attraction
by creating an Airbnb in the h
ouse he grew up in,
and welcoming visitors from all
over the country
to see farm life up close.
- Dan: We are the first dair
y farm in Green County
to offer farm stays on an active
dairy farm.
Green County is of course, know
n for cheese production,
and so all of that tied in to not
only our heritage
but also traditions
and a lot of what this part of
the country stands for.
Everything about what we're doin
g with this farm now
is designed to bring the genera
l public out,
show 'em exactly what happens
on a day-to-day
working dairy farm, and honest
ly,
have the conversations that nee
d to be had
about our nation's food supply
and the way animals and livest
ock are cared for.
- Another key part of Dan's idea
was to bring horses to the farm
and welcome the public out to l
earn more
about these wonderful animals
and experience the farm on hor
seback.
- Horses bring a unique element
to a dairy farm.
Seeing the farm on horseback is
a unique experience.
So to slow down, take a step back,
and just reconnect with sort of
a very primal experience,
it's nothing short of therapeut
ic.
Part of what I enjoy the most
about taking guests out on hor
seback
is it's an opportunity to celeb
rate the fact
that agriculture and the natural en
vironment can coexist.
So a lot of what we're branch
ing into as well,
are those very genuine and very
real connections.
You know, connections as a soc
iety that we're losing.
[bright piano music]
You know, it's time to take a
step back,
it's time to reconnect with what
's really important in life.
- Inga: Dan's idea to welcome
members of the public
to experience life on a small
Wisconsin dairy farm
is bringing positive benefits
to his visitors
and to his farm.
- Doing this has done two thin
gs for us.
It's brought in a revenue stream
that we desperately needed
to keep the farm going, but it
's made it fun again too.
When we have families coming
and visiting with us,
specifically from urban markets,
Madison, Milwaukee, Chicago,
you know, kids are having core
memories.
Kids are having absolutely gen
uine,
authentic interactions with ani
mals.
And I'll tell you what,
people are coming back time and
time again.
- I wanted to get an idea of what
people experience
at the Wegmuellers.
Well, you seem like you're a re
ally pretty nice horse.
So I saddled up and took a ride
with Dan
to see the farm for myself.
[gentle acoustic guitar music]
Dan, it's just been so wonderful
to be able to meet you
and finally come out and see th
is beautiful farm of yours.
So tell me, what is it all that
you do here on the farm?
- We're very much a traditional
Wisconsin dairy farm.
The life cycle sort of has been,
when I was in grade school,
we were considered a large dair
y farm,
and now we're an outlier.
An average-size dairy farm in W
isconsin is over 200 cows.
We're five miles away from a dai
ry farm
that milks almost 6,000 cows.
However, you know, we found a n
ew purpose
in opening our doors,
inviting people out from urban
environments
that actually do care very dee
ply
about how animals are managed
and how the environment is car
ed for.
And we can bring 'em out, spend
a few days on the farm,
show 'em exactly what we're all a
bout,
and send 'em home with a positiv
e impression
of what actually happens out here
in rural America.
- So what is that like for peop
le who, say,
are coming out from Chicago
or that have never been on a fa
rm?
What is that like for them to e
xperience this?
- Yeah, well, in their own wor
ds,
one family from Chicago said,
"I can't believe that this exists
"two hours from where we live.
I've never seen this much open s
ky growing up."
One family from New Jersey comm
ented,
we'd just taken a first cutting
of alfalfa and she's like,
"What is that smell?"
And I'm expecting, you know, so
mething offensive
or something, you know, off-co
lor.
But she said, "No, it's the most
beautiful smell
that I've ever encountered."
I said, "Well, that's the first
cutting of alfalfa."
And so you hear feedback like
this
and it really reevaluates,
really makes you appreciate wh
at we have.
I mean, familiarity breeds conte
mpt.
When you grow up with something, yo
u kind of take it for granted.
But taking a step back,
seeing it through the eyes of o
thers,
I mean, that's magic.
- One thing that I love about
what we both get to do
is not only live and work on the
farm
and work with cows and horses
and things like that,
but we also get to tell people
about farming.
Is that important to you, to be
able to educate folks?
- 100%.
The educational component is
absolutely part of the foundatio
n
of what we're building.
Sharing the farm, sharing food pro
duction,
sharing our relationship,
the sacred relationship with t
he land, the environment,
and especially the livestock,
the animals,
it's an opportunity to reevalu
ate
why we went into this in the f
irst place.
So it's definitely made farming
fun again.
- Out of everything you could
be doing with your life,
you've really chosen to stay on
your family farm.
Why is it important to you,
to, like, the heart and soul of
who you are?
- Yeah, so I'm fourth generation
on the farm.
My great-grandfather first boug
ht it in 1931
during the Great Depression.
It's been in the family ever s
ince.
We very nearly lost it ourselve
s in 2018, 2019, 2020.
Wisconsin has led the nation in
farm bankruptcies,
farmers exiting the industry.
Yeah, we struggled with that.
I mean, the easy way out
would've absolutely been to liqui
date, sell,
and see this get rolled into w
hatever corporate entity
had the largest paycheck to swoop
it up.
Which is exactly what's happenin
g to small farms.
Personally, I couldn't live wi
th myself
if I was the generation that l
ost the farm.
We're definitely upholding values,
traditions from my parents' gen
eration,
my grandparents' generation, an
d above and beyond.
Making this connection,
you know, really sharing this
with people,
especially people that didn't g
row up with it,
you know, I think this represen
ts something
that's much bigger than just pu
tting food on the table.
It represents a way of life,
it represents part of our herit
age as farmers,
certainly the way the industry is
trending.
I mean, we are losing touch
with our relationship with ani
mals,
certainly losing touch with our
relationship
with the land and environment.
And I think now more than ever,
it's time to take a step back,
reevaluate what that relationship
needs to be.
And speaking from personal expe
rience, as bad as it gets,
like, as tragic as it gets,
you know, maintaining this and pr
eserving it
is absolutely worth it.
- I love that.
I love the positivity that you
bring to this
because I really want to see s
mall farms
everywhere throughout Wisconsin.
I love living in Wisconsin,
I love meeting other farmers in
Wisconsin like you,
and you've just, like, given me
so much to think about
and so much to be grateful for
on my own farm.
So thank you so much.
- Well, I'd say thanks for comi
ng out,
thanks for giving us the opport
unity to share it,
and come back anytime.
- Thank you; I wish you the bes
t of luck.
Well, let's go check in with a
nother small dairy farm
up the road in Paoli, Wisconsin.
[bright acoustic guitar music]
Just up the road from the Wegmuel
lers,
father and son Tom and Joe Sarb
acker
are carrying out their daily mi
lking on the small dairy farm
they've had in their family si
nce the early 1980s.
- Hi, I'm Tom Sarbacker.
We live here at Paoli, Wisconsi
n.
We have a dairy farm here, that
I operate with my son
and his wife and their family.
I'm actually the fifth-generation
dairy farmer
that's been milking cows here.
We've been in the Paoli area
my whole life,
and for five generations.
My son Joe is running the farm
on hand with us now,
and he would be the sixth genera
tion,
and his kids could be the seve
nth I suppose,
if they wanted to.
- Inga: The Sarbacker farm is
located less than a mile away
from the Seven Acre Dairy,
a new enterprise that is housed i
n a historic creamery
that used to buy milk from the
local farmers.
- When I was growing up, our milk
was shipped
where Seven Acre Dairy is now.
Our milk was shipped there unti
l it closed in 1980.
- Inga: Over 40 years later,
a new business plan at Seven A
cre Dairy
is giving local farmers like Joe
and Tom
another opportunity to sell th
eir milk locally.
- Tom: They came and approached
us out of the blue.
It sounded like a far-reaching
thing to me,
but we've started sending some m
ilk down to Seven Acre
where they're using it to make
soft serve ice cream.
[gentle acoustic guitar music]
To see someone interested in a s
mall family farm
was pretty cool to me
because you don't hear that in
many ways anymore.
And if we can get a little bit
more for our products
that go to Seven Acre,
it maybe can help us financiall
y keep going.
It's still pretty tough to bei
ng a small farm,
to make it these days.
- Inga: I visited their farm
to hear about how they're workin
g to find new solutions
to keep the family tradition al
ive.
Joe, it's nice to meet you; I
got to say hi to your dad
a little bit ago. - It's nice to
meet you too.
- So tell me, what is it like
for you to be farming here
with your family? - At the end of
the day,
we all want to do what we love t
o do,
and I feel like I've always like
d farming
and I feel like it's a great e
xperience
to carry on the family legacy
of breeding Holsteins.
And now we have some Jerseys,
but that's really where my passi
on lies,
is in the cows and providing fo
r the cows
and doing it with your family,
with having my family here, with
my parents.
I really do enjoy farming.
I feel like being outside, bein
g your own boss,
and it gives you a good feeling,
and that's all we all search fo
r.
- We are seeing the dairy indu
stry
go through a lot of changes,
especially for small farmers li
ke ourselves
and, you know, things are...
We don't know what it's gonna
be like in a few years.
And recently, you guys have start
ed selling milk
down the road to Seven Acre Da
iry.
Do you see that as sort of a br
ight spot for small farmers?
- Oh, my gosh, I feel like...
I mean, you don't ever know,
and most times, that comes with
a lot of fear and worry,
but for us, this has been a positi
ve change
or a positive opportunity.
So I feel like we're very thankfu
l, grateful.
In the future, we don't quite kn
ow what it will become,
but it's going in the right dir
ection
and we're excited to see what ha
ppens.
So for us, it's definitely an o
ption,
and I feel like, I mean,
I think that it can be for other
people as well.
- All of their soft serve ice cr
eam,
that's all coming just from thi
s herd of cows.
- It's all coming from us, yep.
- So have you been able to go
down there and just taste it
and say like, okay, "This is so
worth milking cows?"
- I mean, too often probably,
but I feel like, oh, for sure.
That added pride, I think that w
e all are doing a job
that we have a lot of pride in,
that you love to do.
And that's hard enough to find,
to have something that comes al
ong that adds
more pride to it, and your name
on it,
and go down there seeing other pe
ople experience it,
it's something that I didn't r
eally...
We didn't really plan for, you kn
ow?
It just really fell in our lap
and I feel like
we're grateful for that opportun
ity, definitely.
- Inga: For nearly a hundred year
s,
the historic Paoli Creamery pu
rchased milk
from the local dairy farmers
and turned it into butter and
cheese
that was sold throughout the M
idwest.
But as the dairy industry changed,
the creamery closed down
and the building sat largely wi
thout a purpose.
Until today.
[upbeat acoustic music]
Academic and entrepreneur Nic Mink
is revitalizing the historic cre
amery
by transforming it into a boutiq
ue hotel, restaurant,
café, micro dairy,
and gathering place called the
Seven Acre Dairy.
- The stories of the old butte
rmakers
who used to make butter here,
or the milk truck drivers who deli
vered milk here,
the ability to restore this buil
ding
as a repository for those stor
ies,
where everybody that comes in h
ere can hear a little bit
about this golden age of Wisco
nsin dairy,
that was really our motivating
factor.
- Inga: Part of Nic's vision
is buying milk
from local farmers like the Sar
backers
and creating value-added dairy pr
oducts.
- Their milk, for the Sarbacke
rs,
is returning to the factory
where their grandfather delive
red their milk,
and they can come here and have
ice cream
made with their milk.
So there's a lot of excitement.
The community support, especially
among farmers,
has been overwhelming.
- Nic showed me around the S
even Acre Dairy
and told me about his new vision
for this historic creamery.
Nic, thank you so much for having
me out today.
This is just a beautiful space.
What was your idea about taking
over this place?
- More than anything, we wanted
people to be able to connect
with a really unique and remark
able piece
of Wisconsin dairy history.
The other thing we really want
ed to do
is we wanted to establish and re
establish
a working dairy plant again.
And we have a little dairy pla
nt here
that makes our soft serve and ma
kes artisanal butter.
And we think that's really ama
zing,
that this very place here on th
e Sugar River
in Paoli, Wisconsin has been m
aking dairy products
from local dairy farms for sale
to Wisconsin residents
for, you know, almost 150 years
now.
And if everything works out,
we could be making dairy produc
ts on this site
for 200 years.
That was really one of the big
gest inspirations
for doing this and keeping this
building in dairy, right?
- Why do you think it's importa
nt
to preserve the history
of these small farms in Wiscons
in,
and how can something like you
're doing help?
- You know, hearing the stories
of this kind of golden age of W
isconsin,
the people that grew up
when everybody was somehow conn
ected to dairy,
and we've kind of lost that, ri
ght?
You know, when you go from 60,0
00 dairy farmers to 6,000
and you simultaneously go from
a state
of 3 million to 6 million,
people have become less and le
ss connected with dairy,
less and less connected with the
ir food.
And I think places like Seven Ac
re Dairy Company
and family farms that are really
trying
to connect with people, like ge
t out in front of the public,
you know, drive tourists to th
eir farms or to their plants,
it's what's gonna sustain that.
It's what's gonna sustain dairy
farming in Wisconsin.
It's gonna sustain us being Amer
ica's dairyland
who, you know, aren't always lo
cal farmers anymore,
but wanna have that connection.
You know, I don't think there's
a more important project
in the 21st century for dairy
farms and local agriculture
to make sure that, like, we're
out in front of the public
and we're celebrating these co
ol things that we're doing,
and we're celebrating the smal
l family farms.
And we're giving people the oppo
rtunity to like,
see them, and taste them, and fe
el them,
and connect with them
because it's what's gonna make s
ure that we have a rich
and strong dairy industry here i
nto the future.
- I just am so excited for you,
I'm so excited for the town an
d all of the farmers
that get to be a part of this pr
oject.
And I wish you all the best, an
d I can't wait to come down
when I can find that milker an
d stay the night.
- Thanks, Inga.
[gentle acoustic guitar music]
- I've been so inspired by all
of these farmers
I've gotten to meet over the l
ast 10 years.
I wanted to invite them over to
my place
and bring the community in
so that together, we can all cele
brate small farms.
[upbeat folk music]
- I love visiting small farms
that have everything on such a
small scale.
- What I love about small farms
is the sustainability.
- Keeping it local.
- The back-to-earth business of
it.
- I love that ingredients are real
ly fresh.
[upbeat folk music]
- I love small farms because th
ey care for the environments,
they care about the people they
serve,
the products they serve,
whether it's cheese, milk, meat,
wool.
It's the best.
[gentle acoustic guitar music]
- You know exactly where everyt
hing that you're getting
is coming from.
Like, you know the farmer who's
giving it to you,
you know that they're doing al
l their own stuff,
and it's really good to support
someone
who's making something.
- We
%
>> HI.
I'M JON MISKOWSKI,
DIRECTOR OF
PBS WISCONSIN. YOU'VE
JUST SEEN "AROUND THE FARM
T ABLE,"
A SALUTE
TO WISCONSIN SMALL FARMS.
YOU CAN CALL
AND P
LEDGE, $10 A
MONTH. WE'VE TALKED
ABOUT THE DANE
COUNTY FARMERS MARKET.
INC. !
INGA, YOU
INTRODUCED US
TO THE
EAU CLAIRE FARMERS MARKET.
THAT'S AVAILABLE FOR A
GIFT OF
$10 A MONTH. THIS IS A
GREAT TIME
TO PLEDGE
AND SHOW YOUR
REPORT. THANK YOU
FOR INTRODUCING
US TO
HELEN. >> ISN'T
SHE AMAZING?
>> AS A
WOMAN IN
FARMING, I HAVE
HER TO LOOK UP
TO AND
I WOULD
NOT TRADE THAT
FOR ANYTHING ELSE
IN THE
WORLD. SHE HAS
CHANGED THE WAY
I THINK
ABOUT FOOD, THE
WAY I
THINK ABOUT
FARMING. THE WAY
I THINK ABOUT
SOIL. I
HAV E
GOOSEBUMPS RIGHT NOW.
GETTING TO
MEET PEOPLE
LIKE HELEN,
I WILL
NEVER TAKE
IT FOR
GRANTED. >> WE
WATCHED THE
PROGRAM FOR
THE FIRST TIME. WOW.
TOO MUCH. >>
DID YOU
SEE ME
START CRYING?
I KNOW. >>
I THINK IT'S
WONDERFUL, ESPECIALLY
WONDERFUL BECAUSE
WE DO
FEEL SO
CONNECTED TO
RURAL WISCONSIN
AND REALLY
APPRECIATE PEOPLE WHO ARE CONTINUING
THAT TRADITION
AND REALLY
WORKING REALLY HARD
TO DO
THAT. SO
PLEASE CALL,
SUPPORT WISCONSIN
PBS OR PBS
WISCONSIN, WHICHEVER YOU
WANT TO
CALL IT,
WITH YOUR
PLEDGE TO
1-800-236-3636. >> THANKS, JON.
THAT'S RIGHT.
WHEN YOU CALL AND
MAKE YOUR
PLEDGE OR GIFT
OF SUPPORT
RIGHT NOW AT
1-800-236-3636, ORE !
OR YOU
CAN LOG
ONLINE, pbswisconsin.org, OR USE
THE GREAT LITTLE
QR CODE
THAT'S ON
YOUR SCREEN RIGHT
NOW TO
MAKE THAT DONATION EASY.
WHEN YOU
MAK E THAT
CALL, WE'VE
GOT GREAT THANK YOU GIFTS
TO SHOW OUR
APPRECIATION FOR
YOUR SUPPORT
OF PBS WISCONSIN.
THAT STARTS AFT THE
$10 MONTHLY
SUSTAINING MEMBERSHIP,
YOU GET
THIS "AROUND THE FARM TABLE" SUN
HAT SO
WHEN YOU'RE OUT
IN THE
GARDEN NEXT SUMMER,
YOU'RE LETTING PEOPLE KNOW
THAT YOU'RE A SUPPORTER
OF "AROUND THE FARM TABLE"
AND PBS WISCONSIN. OR
YOU CAN
CHOOSE THIS
WONDERFUL BOOK,
THE DANE COUNTY
FARMERS MARKET
COOKBOOK, WONDERFUL
RECIPES IN T
HERE, NEW WAYS FOR
YOU TO USE
YOUR FAVORITE PRODUCE
THAT YOU PICK UP
AT YOUR
LOCAL FARMERS MARKET.
THAT'S AT THE
$10 LEVEL.
IF YOU
CAN'T MAKE THE
CHOICE, WE'LL MAKE
IT EASY.
MAKE YOUR
GIFT $15 A
MONTH AND
WE'LL SEND YOU
BOTH OF
THEM AND
THE WONDERFUL PBS
WISCONSIN, MADE IN
WISCONSIN TOTE BAG.
WE ALSO
HAVE THIS WONDERFUL
OPPORTUNITY THAT
AMY IS
GOING TO
TELL YOU
MORE ABOUT
AND THAT'S
AT THE
$50 SUSTAINING LEVEL
OR ONE-TIME GIFT
OF $600,
WE'LL SEND YOU
ALL OF
THOSE THANK YOU
GIFTS AND A
WONDERFUL OVERNIGHT STAY
AT SEVEN
ACRE DAIRY
IN PAOLI.
SO WON'T
YOU CALL
AND PLEDGE
YOUR SUPPORT AT
1-800-236-3636. >> YOU'RE
ABLE TO
STRETCH A LITTLE FURTHER
AND GIVE A
LITTLE MORE,
THAT $50
PER MONTH
SUSTAINER LEVEL
OR A ONE-TIME
GIFT OF
$600 A MONTH, WE
HAVE SOMETHING --
OR $600, WE
HAVE SOMETHING
REALLY, REALLY
SPECIAL. SO THAT'S ALL
OF THOSE
REALLY NEAT GIFTS
THA T
ERIK WAS
TALKING ABOUT, THE
HAT, GIFT
BOOK AND
TOTE BAG,
BUT A ONE
! A
ONE-NIGHT STAYAT
THIS BEAUTIFUL
DAIRY IN
PAOLI. STUNNING.
IF THAT'S
OF INTEREST TO YOU
OR YOU
MIGHT WANT
TO GIV
E AS A
GIFT, WHAT A
WONDERFUL WAY
TO SHOW YOUR
SUPPORT AND
RECEIVE SOMETHING
REALLY NEAT.
GIVE
US A CALL,
1-800-236-3636. >> I'M
HERE WITH
NIK THIS
EVENING AND
NIK IS
THE BRAINS
BEHIND SEVEN ACRE DAIRY.
I HAD A
GREAT TIME VISITING
YOU THERE. >>
IT WAS
WONDERFUL TO HAVE YOU. >>
YOU'VE BEEN SUPPORTING PUBLIC
TELEVISION, PUBLIC RADIO FOR YEARS.
WHY IS IT IMPORTANT TO
YOU? >>
I'M A HISTORY
MAJOR FROM
THE UNIVERSITY OF WISCONSIN AND I JUST
FEEL SO
PROFOUNDLY CONNECTED TO
THE PUBLIC
HUMANITIES AND
I FEEL
LIKE PBS WISCONSIN LIKE
AND ALL
OF ITS
PROGRAMMING JUST
EMBODIES THAT. >>
WELL, I
LOVE PBSS
!
PBS AS WELL AND
I THINK
IT'S SO
EXCITING THAT PART OF THE PLEDGE IS
STAYING AT
YOUR BEAUTIFUL
HOTEL. I
GOT TO HAVE THREE
CONES, SO,
SO GOOD. THE
WHOLE PLACE IS
BEAUTIFUL. THAT'S A
SWEET LITTLE
TREAT RIGHT THERE.
AND YOU CAN
CALL RIGHT
NOW TO GET
THAT REWARD
AT 1-800-236-3636. >> THANKS.
AT'S RIGHT.WHEN YOU
CALL RIGHT NOW, YOU
MAKE THAT PLEDGE OF
SUPPORT, 1-800-236-3636, AND
YOU GET
THOSE -- WE
HAVE A WIDE ARRAY
OF WONDERFUL THANK YOU
GIFTS, INCLUDING THAT
STAY THAT
INGA AND
NIK AND
AMY JUST
TOLD YOU A
LITTLE BIT ABOUT.
AT THE
$10 MONTHLY
LEVEL YOU GET
TO CHOOSE
BETWEEN THE
WONDERFUL "AROUND THE FARM TABLE" SUN
HAT OR
THE DANE
COUNTY FARMERS
MARKET. $25
WE'LL !
$20 WE'LL
SEND YOU
ALL THREE
FOR YOU
TO BRING
TO YOUR
FARMERS MARKET
TO FILL
UP WITH
PRODUCE TO BRING
HOME. AT THAT
$50 MONTHLY
LEVEL, SHOW YOUR
SUPPORT FOR PBS
WISCONSIN AND
WE'LL THANK YOU WITH
THAT ONE-NIGHT STAY AT
THE SEVEN
ACRE DAIRY ALONG
WITH ALL
THE OTHER THANK YOU
GIFTS WE HAVE
AVAILABLE. PLEASE CALL RIGHT
NOW. PLEDGE AT
THE LEVEL
THAT YOU'RE ABLE
TO. KNOW THAT
EVERY LEVEL
OF SUPPORT
HELPS TO
SUPPORT PBS WISCONSIN
AND GREAT SHOWS
LIKE "AROUND THE FARM TABLE."
1-800-236-3636. >> IT'S FUN TALKING
ABOUT THESE
AMAZING THANK YOU GIFTS. THEY'RE
JUS T
REALLY NEAT
AND I
HOPE THAT YOU'RE
ABLE TO
CALL AND
LET U
S THANK YOU.
BUT WE KNOW
THAT THE
REAL TREASURE IS
THIS PROGRAM, "AROUND THE FARM TABLE,"
AND SO MANY
OTHER PROGRAMS
THAT YOU
LOVE. AND
THAT THE
REASON THAT
YOU WATCH
AND THE
REASON THAT
YOU SUPPORT
IS BECAUSE
THEY'RE MEANINGFUL TO YOU AND
THOSE THAT
YOU CARE ABOUT.
SO IF
THAT'S IMPORTANT TO YOU
THIS EVENING,
KNOW THAT YOU
CAN GO
ONLINE AND
PLEDGE ANYTIME.
YOU CAN CALL
US THIS
EVENING AND
TALK WITH
OUR WONDERFUL
VOLUNTEERS. OR YOU
CAN USE
THE QR
CODE, WHICH
IS REALLY
NEAT. BUT
ALSO JUST
KNOW THAT
BY BECOMING A
MEMBER, YOU'LL
RECEIVE "AIRWAVES." YOU'LL RECEIVE LOTS
OF WAYS
FOR US TO
CONNECT WITH YOU AND
YOU TO
CONNECT WITH US
AND FEEL
MORE A PART OF
WHAT MAKES PBS
WISCONSIN IMPORTANT TO
YOU BY
GIVING US A
CALL AT 1-800-236-3636. >> NIK,
TELL US
ABOUT SOME
OF THESE ROOMS
AT YOUR
HOTEL. THEY'RE
REALLY UNIQUE. >>
YEAH. SO WE
HAVE THIS
OLD DAIRY
FACTORY THAT IS
A NEW
DAIRY FACTORY AGAIN
AND PART OF
THE COMPLEX
IS WE
TURNED THE
OLD DAIRY
PROCESSING WING
INTO EIGHT
HOTEL ROOMS. SO WE
HAVE A ROO
M WHERE
YOU CAN
SLEEP WHERE THE OLD
CREAM TANK
WAS. YOU
CAN SLEEP
WHERE THE
BATHROOM WAS, WHICH
IS OUR
FANCIEST SUITE.
YOU CAN SLEEP
IN TWO OF
THE OLD
DIFFERENT RECEIVING
AREAS AND
THEY HAVE BRAND
NEW MODERN
FURNITURE AND
WI-FI SO
YOU CAN COME AND DO
YOUR WORK.
IT'S JUST
THIS BEAUTIFUL
LITTLE PLACE
IN PAOLI
WISCONSIN ON THE
EASTERN EDGE OF THE
DRIFTLESS AREA. WE'RE
REALLY BLESSED TO
BE CARETAKERS O
F THIS
BUILDING AND
WANT TO HAVE YOU
OUT TO
SEVEN ACRE. >> YOU'RE
COMING IN
THERE, BUILDING
COMMUNITY, HELPING
OPLE OUT.WE
ALL NEED A
LITTLE BIT
OF HELP
ON OUR FARMS, OUR
BUSINESSES OR
AT PUBLIC TELEVISION. SO
RIGHT NOW
I'M GOING
TO ASK
YOU FOR YOUR
SUPPORT. IF
YOU LIKE
SEEING PROGRAMS
LIKE "AROUND THE FARM TABLE," SEE
WHAT'S HAPPENING AROUND THE
STATE OR
SEE SOME
OF THOSE
WONDERFUL SHOWS, WHY
DON'T YOU
CALL IN RIGHT
NOW, 1-800-236-3636, OR YOU
CAN GO AHEAD AND
GET ONLINE
AND ALSO
PLEDGE YOUR
SUPPORT. WE THANK YOU SO
MUCH.
>> THEARCHTION,
!
THANKS, INGA.
WHEN YOU
CAL L
RIGHT NOW,
1-800-236-3636, OR SNAP A
PICTURE OF THA
T QR
CODE ON
YOU R
SCREEN OR GO
TO pbswisconsin.org, CLICK
TO DONATE,
HOWEVER YOU'RE
MOST COMFORTABLE PLEDGING
YOUR SUPPORT,
WE'VE GOT
THESE GREAT THANK YOU GIFTS
YOU CAN
CHOOSE FROM.
OUR VOLUNTEERS ARE
WAITING TO
HELP YOU
NAVIGATE THAT
AND PICK
OUT THE
PERFECT THANK YOU GIFT
FOR YOURSELF.
STARTING AT THE
$10 LEVEL,
YOU GET
TO CHOOSE
EITHE R
THIS WONDERFUL,
FOLDABLE SUN HAT
THAT YOU
CAN TAKE WITH YOU
TO THE
FARMERS MARKET OR OUT
INTO YOUR
OWN GARDEN
NEXT SUMMER.
OR YOU
CAN CHOOSE
THE COOKBOOK THAT
WE'VE BEEN
TALKING ABOUT
ALL EVENING. IF
YOU CAN'T
MAKE THE CHOICE,
BECAUSE IT IS A
REALLY HARD
DECISION, MAKE YOUR
GIFT AT
THE $15 LEVEL
AND WE'LL
SEND YOU BOTH OF
THOSE AND
WE'LL SEND
YOU THE PBS WISCONSIN MADE
IN WISCONSIN
TOTE BAG.
NOTHING SAYS PBS
WISCONSIN LIKE A TOTE
BAG. THIS
ONE SAYS
WISCONSIN, BETTER THAN ANY
AND IT'S A
WONDERFUL THING THAT YOU
CAN CARRY
WITH YOU
TO YOUR
LOCAL FARMERS
MARKET, FILL
UP WIT
H PRODUCE
TO MAKE
WIT H
THAT COOKBOOK.
AT $50
MONTHLY LEFT,
WE'VE GOT
THAT WONDERFUL
ONE-NIGHT STAY AT THE SEVEN
ACRE DAIRY
ALONG WITH
ALL OF THE
OTHER THANK YOU
GIFTS. SO
WON'T YOU
CALL RIGHT
NOW, 1-800-236-336. >>
SO FROM "AROUND THE FARM
TABLE" TO "WISCONSIN
FOODIE" TO JERRY
APPS PROGRAMS,
WE AT PBS
WISCONSIN -- I PULLED A
JAMES STEINBACH, JAMES -
- CAN
DO, YOU KNOW,
PROGRAMS LIKE THIS
LIKE NO ONE
ELSE. IT'S REALLY SPECIAL.
THE LARGEST
PERCENTAGE OF SUPPORT IS FROM
YOU, FROM
THE COMMUNITY.
AND PLEASE
KNOW HOW
IMPORTANT THAT IS AND
HOW SPECIAL THAT
IS TO
US.
ANK YOU FOR
YOUR SUPPORT
THIS EVENING.
IT'S NOT
TOO LATE
TO MAKE
THE CALL
OR TO
GO ONLINE
TO PLEDGE.
THE CALL IS
1-800-236-3636. >>
THANKS FOR YOUR
CALLS. THANKS
FOR YOUR
PLEDGES. IT'S GREAT TO
SEE THE
WONDERFUL RESPONSE TO "AROUND THE FARM TABLE."
YOU KNOW, THERE ARE
STRESSES IN
RURAL WISCONSIN. THERE ARE
STRESSES WITH
FARMS IN
RURAL WISCONSIN. WE
KNOW THAT.
ONE THING I
REALLY APPRECIATE ABOUT YOUR
SHOW IS THERE
ARE FOLKS WHO
ARE RE-INVENTING.
YOU MENTIONED
SEVEN ACRE
DAIRY AS
KIND OF
LIKE THIS,
WHAT IT MEANS TO
COMMUNITY. SOMETIMES
IT'S THE
ONE THING
THAT BUILDS THE
NEXT THING
THAT BUILDS ANOTHER
THING THAT
SUSTAIN A SMALL TOWN >>
! .
AND WE NEED
IT. I
LOVE LIVING IN
THE COUNTRY.
WE NEED
TO THINK
ABOUT OUR
COUNTRY. WE NEED
TO THINK
ABOUT THE
MAIN STREETS IN
WISCONSIN AND
THESE RIEWRLS
!
RURAL TOWNS.
I LOVE WHAT
NIK IS
DOING, BRINGING PEOPLE
TO THESE
COMMUNITIES. I
GET TO BE
OUTSIDE ON A
FARM ALL
DAY LONG.
WE LOV
E TO
BRING PEOPLE
OUT INTO
THE COUNTRY.
NIK IS DOING
IT THROUGH SEVEN
ACRE DAIRY. THE
MORE WE CAN
GET PEOPLE
TO FALL IN
LOVE WITH THE
COUNTRY, THE
MORE WE CAN
PRESERVE IT
AND TREAT IT
WELL. >> RIGHT.
WELL, I THINK
THAT WE
REALLY APPRECIATE THE
W to celebrate small farmers in y
our community,
and I hope you'll gather with us
next time,
- In unison: Around the Farm
Table!
I'm your host, Inga Witscher.
Yay! Thank you guys so much.
Thank you!
[upbeat folk music]
- Announcer: Funding forAround
the Farm Table
Celebrates Small Farms
is provided by Wisconsin Farmers Un
ion Foundation,
Marge and Ken Engelman,
donors to the Focus Fund for Wisc
onsin Programs,
and Friends of PBS Wisconsin.
- Announcer: The following prog
ram
is an encore presentation.
To give your support, call us at
1-800-236-3636
or visit us at pbswisconsin.org.
and a little bit of elbow grease is
all it takes.
So there, it's come together r
eally well.
Clear the decks and give the dough
a light knead.
Not a lot. Just get these crack
s out.
If you handle it a lot, it'll
be tough.
Roll it out.
I love the flecks of that fres
h herb.