– Announcer: The following program is a PBS Wisconsin Original Production.

– Inga: Come on, girls; hey!

[birds chirping] [gentle folk music] Welcome to the farm.

You know, I’ve been farming this humble piece of land since 2006, and over that time, I’ve experienced so much.

[gentle folk music] I’ve met all sorts of farmers.

Families, goat herders, cheesemakers, fruit growers, foragers, ranchers, experimenters, visionaries, dreamers, and stewards of the land.

And through all of this, I’ve learned so much.

I’ve learned things that have helped me in my own journey as a farmer and as a cheesemaker.

And I’ve learned so many things about all the different kinds of farmers who are bringing bounty from the soil.

And about all the things we can learn from each other when we come together to celebrate small farms.

Gather with us, Around the Farm Table.

I’m your host, Inga Witscher.

[cow mooing] Hey!

I’m Inga, a fourth-generation dairy farmer, milking cows and making cheese on my small farm in Wisconsin.

I’m passionate about exploring new places, meeting new people, and finding the best local ingredients that I can turn into delicious meals.

I would like to invite you along on this food and farming adventure.

– Announcer: Funding for Around the Farm Table Celebrates Small Farms is provided by Wisconsin Farmers Union Foundation, Marge and Ken Engelman, donors to the Focus Fund for Wisconsin Programs, and Friends of PBS Wisconsin.

– When we think of farming in Wisconsin, 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 country’s leading producers in wool.

While times have changed and numbers aren’t what they used 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 that tradition alive.

[wind blowing] [birds chirping] [bright folk music] – My name is Melissa Todd.

Our farm is Wool and Feather Farm in Colfax, Wisconsin.

C’mon, girls!

We are a fiber farm.

We raise sheep for their fiber.

Right now, our flock is about 25.

We raise a heritage breed of sheep.

We have Shetlands and Leicester Longwool.

– I love it that Melissa’s choosing 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 today, 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 other, more common breeds.

It’s just so cool to see people like Melissa caring for and preserving these wonderful animals.

– Melissa: We chose our Shetlands because Shetlands grow long, soft fleeces.

They can grow wool in 11 main different 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 peaceful creatures, and they have great wool.

– And that great wool is just the beginning.

[razor buzzing] [playful music] – Melissa: Our sheep are sheared 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 soft 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 floor loom for our woven goods.

So we sell our products at local 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 sheep story, so they have a real connection with my products and my sheep.

– I know I wanted to talk about sheep with Melissa, so I took a trip out to her farm 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 that wool.

– So now, when you talk about the fiber, you’re talking about…

Instead of harvesting meat or milk from these sheep, you’re just harvesting their wool.

Do you have to have a certain type of sheep to get the best wool, or how do 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 fiber.

I knew I was interested in raising a rare type of sheep, so I looked at the livestock conservancy list.

– Inga: Yeah.

– Melissa: Sort of fell in love with the Shetlands, picked them because they were small, manageable sheep.

I was still new to sheep at the time, so I wanted something hardy.

Good mothers.

And then one of the bonuses for 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 everything.

– 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 wool.

– 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 care of that?

– A lot of that is pasture management, 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 vegetable matter, any matted pieces of wool, anything too dirty.

– Okay.

– Then it goes to the mill, and they’ll clean it further there.

They’ll wash it and get it ready for the processing.

– Tell me about that shearing process.

It’s something that I’ve always been interested to see.

It just looks really cool, and you have to actually have a professional 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 doing 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 sheep.

– 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 off of my bucket list.

– You need to get the feel of this.

– All right, let’s do it.

With a little encouragement from 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 up to an expert.

Chris is a master shearer who has sheared over 80,000 sheep in his lifetime.

Today, he travels throughout Wisconsin and Minnesota to help farmers like Melissa harvest the fiber from their livestock.

Watching Chris made it clear that 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 the sheep, cleaned up, and ready for the fiber mill.

– Melissa: So during shearing day, my job is really to manage the wool.

The shearer will manage the sheep and shear the sheep, and I go in and I collect the wool.

I’ll grab the wool and then I have a skirting table, and then I’ll put the wool on the 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 picker, the carder, the draw frame, and the spinner.

[machine whirring] Until it’s finally wound into beautiful skeins of naturally colored yarn.

Yarn that she will transform into handmade creations as she transitions from farmer to weaver.

– Melissa: Weaving is basically joining two layers of fabric together 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 going back and forth, over and under those warp fibers.

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 weaving and the textures of the wool.

It’s very meditative.

[gentle music] – Melissa, I just love the texture 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 dyeing.

These are natural colors of the sheep.

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 gonna be slightly different, so that’s always a fun… – Depending on the age of the animal, or just… – Depending on age, weather, nutrition.

– Interesting.

These are things I never would’ve thought of.

Melissa’s connection to her land, to her sheep, and to their wool reminds me of the big impact that small farmers can have.

I really love the idea about your scale, about how we can stay small and manageable from what the animals are eating, how that product is being made, and also be able to make it to the market.

Is that something that you’re thinking 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 markets and connect to customers, and allows me time to make products out of their yarn.

– Well, later this fall, I’m gonna be inviting some farmers, and I would love it if you were one of them, to come and participate in a maker’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 we’re doing on our farms.

Would you like to come?

– I would definitely love to be there.

Thank you.

– Fantastic.

Well, thank you so much for showing 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 interesting is maple syrup production.

[fiddle music] Throughout its history, Wisconsin’s maple forests have provided people with plentiful sap that gets boiled down to create 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 northwestern Wisconsin and you wanna see how maple syrup 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 working 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, Wisconsin.

[drill whirring] [gentle music] Let’s make some syrup.

– Inga: John runs miles of sap lines throughout hundreds of acres of maple forest, and every winter, he and his crew battle the elements in a race against time to get everything in place before the maple sap starts flowing.

– John: We are maintaining tubing for the 2023 maple syrup season right now.

And then we’re putting new, fresh taps on today, and we’re drilling our tap holes.

In two weeks, it looks like the weather’s gonna be perfect.

We gotta get rolling here and sap’s gonna be coming.

[wrench tapping] [gentle music] – Inga: And sure enough, a few weeks 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 bringing me out to where your maple syrup starts.

Tell me a little bit about Morley’s Maple Syrup.

– Well, thanks for coming, by the way.

It’s a little muddy and stuff.

We’re right in production this year.

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 woods on vacuum, and then we bring a big truck and we bring it back home to the 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 beautiful northwest Wisconsin.

A neighbor helped me tap my first hundred trees, showed me what a tree looked like.

I came home one day and my buckets were full of this beautiful sap.

And I’m like, “What happened here?”

And I go, “I gotta haul this sap,” and pulled it outta the woods, hauled it to our local sugar maker, who showed me how to do it.

And I watched him magically boil it down into syrup and I was hooked.

I’m like, “This is awesome.”

So every year, we just started growing another couple hundred taps, another thousand, another thousand, bought some more land, another thousand.

My wife’s gonna strangle me.

And it just kept growing and growing and growing.

Now I’m in the woods all the time.

– So these lines, this is what carries the sap back 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 house 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 for two months and I have the rest of the year off.

It’s actually a year-long process.

[drill buzzing] We’re trying to get the tubing up and ready, outta the snow, and there’s critters in the woods, bear, deer chew a little bit, they want a little sap.

I don’t blame ’em; we’re in their home.

Ice storms will damage things and so we have to get it all ready ’cause there’s a short window of harvest.

If we’re lucky, we’ll get 20-day window in the spring of that freezing and thawing, to make an average year of a crop.

All winter, we’re out in the woods maintaining tubing and getting ready for right now, so… – Why are you so passionate about 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 because of nature.

And then when I saw and what the 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 woods, 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 maple syrup.

So when you’re producing 6,000 gallons 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 at 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 there and steam away the water, come through the finishing pan, steam the last little bit, and we’ll be at 66% sugar content.

Got some liquid gold right there.

– Inga: But John doesn’t stop there.

In addition to making pure maple syrup, he’s also come up with new products like maple cotton candy, maple sugar for baking, maple cream, and a variety of products he’s developed by infusing maple syrup with different and sometimes surprising flavors.

Well, I think I’ve known you now for quite a few years and to see how you’ve developed different products throughout those years, it’s really 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 the box.

It started with bourbon aged, and then that progressed on to jalapeo, 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 sugars, and then refreshing maple root beer soda.

There’s so much maple syrup out there, how can we enjoy it in other ways?

Basically what it comes down to.

– It’s so great to be able to spend 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] >> HI.

I’M JON MISKOWSKI, DIRECTOR OF I’M JON 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 THEY 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 OF 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 IT 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 HERE 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 YOUR 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 VOTE 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 FEEL 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 SO 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 SUPPORT THIS 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 YOU A NUMBER OF GREAT THANK YOU GIFTS.

AT $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 HERE, DELICIOUS RECIPES, NOT JUST FROM DANE COUNTY, BUT FROM YOUR LOCAL FARMERS MARKET AS WELL.

IF YOU CAN’T CHOOSE BETWEEN THE TWO OF THEM, MAKE YOUR GIFT OF $15 A MONTH AND WE’LL SEND YOU THE COOKBOOK AND THE HAT AND THIS GREAT MADE IN WISCONSIN PBS WISCONSIN TOTE BAG TO BRING WITH YOU TO THE FARMERS MARKET TO LOAD UP WITH ALL OF YOUR FAVORITE PRODUCE AND GOODIES.

AT THE $50 LEVEL SUSTAINING LEVEL, WE’LL SEND YOU ALL OF THOSE AS A THANK YOU GIFT AND AN OVERNIGHT STAY AT THE SEVEN ACRE DAIRY.

IT’S A WONDERFUL OPPORTUNITY FOR YOU TO CELEBRATE AND ACKNOWLEDGE ONE OF THE GREAT PURVEYORS WHO IS GOING OUT OF THEIR WAY TO CELEBRATE SMALL FARMS JUST THE SAME AS THIS PROGRAM THAT YOU’RE WATCHING TONIGHT.

SO WON’T YOU CALL RIGHT NOW, PLEDGE YOUR GIFT OF SUPPORT.

EVERY GIFT COMES WITH OUR “AIRWAVES” MAGAZINE 12 MONTHS A YEAR SO YOU KNOW WHAT’S COMING UP ON PBS WISCONSIN.

1-800-236-3636.

>> WHAT A GREAT NIGHT TO PLEDGE YOUR SUPPORT BECAUSE WHAT EXCITING THANK YOU GIFTS.

I LOVE EVERY ONE OF THOSE.

AND OF COURSE I LOVE “AIRWAVES.”

I HEAR FROM SO MANY OF YOU THAT YOU’VE GOT YOUR “AIRWAVES” NEXT TO YOUR SIDE TABLE AND YOU’VE GOT YOUR HIGHLIGHTER SO YOU CAN PLAN OUT EXACTLY WHAT YOU’RE GOING TO WATCH.

ANOTHER WAY TO NOT MISS THE PROGRAMS THAT YOU LOVE MOST IS WITH OUR PASSPORT SUBSCRIPTION.

SO AS A MEMBER AT THESE LEVELS THAT ERIK JUST TALKED ABOUT AND MANY OTHER LEVELS, YOU RECEIVE A SUBSCRIPTION TO PASSPORT SO YOU CAN WATCH ON-DEMAND, BINGE SOME OF YOUR FAVORITE PROGRAMS, “AROUND THE FARM TABLE” AND THE LOCAL WORK WE DO HERE IN WISCONSIN OR SOME OF THE NATIONAL, IF YOU REALLY ENJOY MASTERPIECE, THOSE BRITISH MYSTERIES.

WHAT A WONDERFUL WAY TO ENJOY THOSE ANYTIME.

THAT HAPPENS WHEN YOU BECOME A SUSTAINER, WHEN YOU REALLY SHOW YOUR SUPPORT FOR PBS WISCONSIN ON THAT CONSISTENT BASIS.

WE MAKE IT EASY FOR YOU AND OUR VOLUNTEERS ARE HERE TO HELP.

1-800-236-3636.

>> 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 I REMEMBER WAS WE HAVE A LOT OF PEOPLE WHO COME WITH IDEAS AND MOST OF THEM, THEY SIMPLY STAY AS IDEAS.

BUT THE SPIRIT THAT YOU BROUGHT TO THE SHOW AND CERTAINLY THIS FEATURE OF RURAL WISCONSIN HAS BEEN REALLY IMPORTANT AND A 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 SHOW YOUR SUPPORT AT 1-800-236-3636.

>> THANK YOU.

THIS HAS BEEN A WONDERFUL SEASON OF WISCONSIN “WISCONSIN FOODIE,” “AROUND THE FARM TABLE,” “WISCONSIN wh en we talk about farming in Wisconsin is beekeeping.

when we talk about farming in Wisconsin is beekeeping.

Starting in the mid-1800s, Wisconsin beekeepers took advantage 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 1900, Wisconsin farmers were producing over 2 million pounds of honey.

Today, Wisconsin ranks 14th in honey production in the U.S., and beekeepers all over the state are carrying on this sweet tradition.

[playful piano music] – My name is Drew Kaiser.

I’m a beekeeper in Eau Claire, Wisconsin.

– Inga: Drew is doing something really fascinating.

Instead of keeping beehives in one location on his own property, he has partnered with residents in the community and placed beehives in 11 locations all around the Chippewa Valley.

– We keep bees in backyards, in residential areas, in rural locations.

We try to mix and match the types of places that we keep our bees, so that we have different types of forage and can harvest unique and different flavors of honey throughout the course of the season.

– Inga: Like any farmer who works with livestock, working with bees has given Drew firsthand insight into the life of this incredible insect.

– Drew: Bees are very much like humans.

I mean, they have their good days, they have their bad days.

Each hive has a different personality.

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 at the hives, Drew has also developed his own honey house where he extracts and bottles the flavors of the flowers and the fields.

– Drew: When I get the boxes back, 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 the backyards, in the fields, and on farms, not only is Drew able to capture the unique flavors of each site throughout the season, he’s also helping make local gardens 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 agriculture itself.

It’s a really unique opportunity to be able to be a part of the process of making our world more beautiful, more green, and more abundant.

– Inga: Since I’m always looking for ways to make my own pastures more abundant, 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 out here with your bees at my farm because I feel like we can use the pasture to harvest not only milk, but also honey.

How does the farm fit into your approach to beekeeping?

– Yeah, well, I mean, that’s kinda what beekeeping is all about, right?

It’s a complementary agricultural activity.

So, you know, not only are we here to pollinate the pasture and give extra forage to the cows, but we see an increase in apple and fruit production.

I’m at, you know, berry farms, CSA 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 people about bees, but learn about what they’re doing.

– So how does having the bees in three different counties affect the flavor of the honey?

– One of the things that really informs what we do is geography, you know?

Being able to be in different places gives us a taste of different types of flowers, different types of cover, different 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 delicate honey.

Sometimes our bees are situated next to prolific overgrowing oregano plants, and so they get herbaceous.

We even pulled one last year that had kind of a sorghum sort of flavor, somewhere between buckwheat and blackberry.

It combined a lot of different palate options, and so we try to make choices based on what we know is growing.

Being in different places gives the people who enjoy our honey an opportunity to enjoy something that’s truly local and very unique.

– Since I started farming, I’ve learned so much about the cows’ behavior and their personalities and all these little things.

Is it the same with bees?

– Oh, gosh, yeah.

I think that I’m pretty much always learning when it comes to beekeeping.

The way they dance to communicate, the various different types of flowers that they decide each season are more important than others.

There’s kind of an onion of learning that you can keep peeling back, and every season there’s a new lesson.

– 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 about being a beekeeper?

– Oh, gosh, it’s definitely all the stings.

[both laughing] – No, but seriously, what keeps you motivated to keep going?

– You know, I think the mystery of it all.

[smoker whooshing] There’s a lot of learning to be had and, you know, I think every time 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 flowers 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 Wisconsin is the family farm.

As a fourth-generation farmer myself, nothing inspires me more than the tradition of farming families working together and handing down knowledge from one generation to the next.

[bright music] Few people illustrate this tradition more for me than Helen Kees and her daughter 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 sweet corn, picking fruits and vegetables, or bringing in a crop of organic melons.

– Tonight at Wheatfield Hill Organics, certified organic melon were being picked.

Certified organic melon has everything in it that should be there and nothing that shouldn’t.

– Every watermelon is obviously handpicked, so I pick, I hand it off to someone, we have a little assembly line.

I usually do the first wipe to be sure we take all the sand off 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 out here with family, relatives, neighbors, and friends.

That feeds me.

It feeds my soul.

– Inga: Helen and Chris are passionate about organic farming, dedicated in their guiding principle that healthy people need healthy food that grows in and is grazed on healthy soil.

– There’s no way I could exaggerate the importance of the life of the soil.

Our soil microbiome is really what gives all of this its nutrition, its substance.

– Chris: Providing food that we feel safe to feed our families is the utmost importance.

So we wanna be able to feed the community while protecting our water, our pollinators, creating that biodiversity here.

– Helen: We’re trying to cooperate 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 summer, 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 have with the consumer, tell our farm story, share our passion that we have for organic agriculture.

It’s just an absolute joy that people will come to the farm and enjoy everything that we have here to offer.

– We love to welcome people to the farm, love to see ’em have a good time, love to feed them.

It’s fulfilling, it’s satisfying.

So to be able to build community around fresh food where we’re building soil, building people, and building community, can it get better?

So it’s very, very exciting.

– Inga: I always love spending time with Helen and hearing the wisdom that she has to share as the matriarch of the Kees family.

[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 environment, and most importantly, the people, I could no longer be a conventional farmer.

I came home and told my husband, “We’re going organic, cold turkey.”

It wasn’t pretty at first, but I knew the first thing we had 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 around that.

It was a matter of stopping synthetic fertilizers.

It was a matter of stopping using insecticides and herbicides and all of those things.

That was the easy part.

The more difficult part was bringing up our organic matter.

In the years we have been here since we bought the farm in 1995, every year we have increased the organic matter of the soil.

Organic matter not only sequesters carbon out of the atmosphere, but it holds moisture.

It is what holds the nutrition there, until a plant root calls for that nutrition.

So it’s been a long and storied history.

We hit the ground running and never looked back as far as organic.

– Helen, you’re directly feeding people with your vegetables and your beef.

How important is it for you to have the healthiest food possible?

– Well, I’ll tell you, I take it as a personal responsibility when I hand a mother food.

It’s the most intimate act you really have with others outside of your family, is feeding them.

They actually are not only sustaining themselves, but they’re regenerating themselves with what you hand to ’em.

I mean, nutrition takes us directly to the soil.

And you may say, “Well, Helen, you sell beef.”

Yes, but those cattle graze that grass that came from that soil, and that’s where all of this nutrition comes from.

All these plants synthesize different things out of the soil.

That plant brings it up.

Whether it’s cattle that are eating it or whether it’s a tomato or a melon, it has to get the nutrition from that soil.

– It seems like wherever you and your daughter Chris are setting up at, there’s a whole community that gathers around you.

And it is so exciting for me to see your customers.

It feels like everybody gets to know each other over the years, and I love being able to see how you guys reimagined what you’re doing and 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 nutrition.

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 community.

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 some cases, new life.

Is there anything more sacred than that?

– You make me really proud to be 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 happiness, and I just appreciate you so much.

I appreciate what you and your family are doing here at Wheatfield, and I appreciate what you’re doing for all of us who are eating all your delicious food as well.

So thank you Helen, for taking some time with me today.

– I feel the same way.

It’s really a blessing to bring it home.

[gentle acoustic guitar music] >> HI.

I’M JON MISKOWSKI HERE IN THE STUDIOS OF PBS WISCONSIN WITH INGA WITSCHER AND ENJOYING THIS WONDERFUL TRAVEL THROUGH SOME REALLY WONDERFUL SMALL FARMS IN WISCONSIN.

RIGHT NOW WE’RE GOING TO TAKE A FEW MINUTES TO INVITE YOU TO SUPPORT PBS WISCONSIN, AND A REALLY GOOD REASON TO DO THAT IS BECAUSE THIS IS A CHALLENGE BREAK, WHICH MEANS CURRENT MEMBERS OF PBS WISCONSIN HAVE MADE A GIFT ABOVE AND BEYOND THEIR ANNUAL GIFT TO MATCH YOU TO ENCOURAGE YOU TO CALL RIGHT NOW WITH YOUR PLEDGE.

SO TO HAVE YOUR DOLLARS DOUBLED UP TO THE FIRST $2,000 IN THIS BREAK, GIVE US A CALL WITH YOUR PLEDGE.

WE HAVE THIS GREAT BOOK THAT WE’RE OFFERING FOR $10 A MONTH AND IN THE SPIRIT OF THE SHOW WE’RE WATCHING.

>> I’VE BEEN WANTING TO GET THIS.

SHE’S AN AMAZING COOKBOOK WRITER.

I NEVER HAVE TO WRITE MY OWN COOKBOOK AS LONG AS SHE KEEPS WRITING.

IT’S ALL LOCALLY BASED.

IF YOU LIKE “AROUND THE FARM TABLE” YOU’RE GOING TO LOVE THIS BOOK.

YOU’RE ALSO SUPPORTING A REALLY GREAT CAUSE AT THE SAME TIME.

SO YOU’RE GETTING A TWO FOR ONE RIGHT THERE.

>> WE’RE AIMING TO GET 25 CALLS BEFORE WE GO BACK TO THE SHOW, SO WHY DON’T YOU BE ONE OF THOSE 25 PLUS WITH YOUR CALL TO 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.

WHEN YOU CALL RIGHT NOW DURING THIS CHALLENGE BREAK, YOUR GIFT IS DOUBLED.

YOU CAN ALSO GO ONLINE.

USE THAT QR CODE ON THE SCREEN.

IT ALSO APPLIES TO THE CHALLENGE DURING THIS BREAK AS WELL.

WHEN YOU DO, YOUR GIFT IS DOUBLED.

INGA AND JOHN TOLD YOU ABOUT THE COOKBOOK FROM THE DANE COUNTY FARMERS MARKET FILLED WITH BEAUTIFUL, WONDERFUL, DELICIOUS RECIPES FOR ALL OF THE LOCAL PRODUCE THAT YOU PICK UP EITHER AT THE DANE COUNTY FARMERS MARKET OR ANY LOCAL FARMERS MARKET THAT IS YOUR FAVORITE IN WISCONSIN.

THAT’S AT THE $10 A MONTH LEVEL.

OR THIS BEAUTIFUL SUN HAT ALSO A GIFT AT THE $10 LEVEL.

YOU GET TO CHOOSE, BUT IF IT’S TOO HARD OF A CHOICE, MAKE A GIFT OF $15 A MONTH AND WE’LL SEND YOU THE HAT, THE COOKBOOK AND THIS TOTE BAG THAT SAYS MADE IN WISCONSIN, PBS WISCONSIN TO TAKE AND BRING ALL THAT WONDERFUL PRODUCE HOME FOR YOU TO PREPARE.

IF YOU’RE LOOKING FOR A WONDERFUL OPPORTUNITY AND A GREAT WAY TO TAKE ADVANTAGE OF THAT CHALLENGE BREAK, IF YOU MAKE A SUSTAINING GIFT OF $50 A MONTH, WE’LL SEND YOU ALL OF THOSE AND A WONDERFUL OVERNIGHT STAY AT SEVEN ACRE DAIRY IN PAY OWE LIE.

IT’S A BEAUTIFUL PLACE TO STAY.

IT’S A WONDERFUL GIFT TO BE DOUBLED DURING THIS CHALLENGE BREAK.

SO WON’T YOU CALL RIGHT NOW, 1-800-236-3636.

>> THOSE ARE SOME REALLY FANTASTIC THANK YOU GIFTS.

I HAVE NO DOUBT THAT THE SECOND YOU PUT ON THAT HAT, YOUR GREEN THUMB IS ENHANCED AUTOMATICALLY.

BUT REALLY THE BEST GIFT OF MEMBERSHIP IS KNOWING WHEN YOU 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 SINGLE MONTH, A SUBSCRIPTION TO PASSPORT.

THERE’S LOTS OF LEVELS THAT ERIK TALKED ABOUT AND LOTS OF THANK YOU GIFTS WE’D LOVE TO GIVE YOU.

BUT THERE ARE ENDLESS AMOUNTS OF LEVELS.

WHATEVER IS COMFORTABLE FOR YOU, WHATEVER FEELS RIGHT IS WHAT WE WOULD LOVE FOR YOU TO MAKE THE CALL FOR THIS EVENING.

1-800-236-3636.

>> REMEMBER, YOUR 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 IN 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 THIS INCREDIBLE PROGRAMMING.

THEY’RE LEARNING FROM 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 THING THAT CAN MAKE THAT DOUBLED GIFT BETTER RIGHT NOW IS 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 WITH 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 MONTHLY 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 BOOK 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 TO 1-800-236-3636 OR GO ONLINE AT pbswisconsin.org TO – PLEDGE YOUR SUPPORT.

>> THANK YOU FOR YOUR 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 WANT 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 PAST 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 WILL 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” SPECIAL.

SO AS SOON AS YOU SEE THAT YOU’RE GOING TO WANT TO CALL AND BOOK YOUR TIME AT THAT 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 TO 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, 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 OF SUPPORT, REMINDER RIGHT NOW IT’S A CHALLENGE BREAK SO YOUR GIFT IS 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 USES 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 ISN’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 GOLISTENINGTO JERRY.

INSTEAD OF INHERITING EVERYTHING THAT’S OUT IN THE CULTURE, STARTED THINKING WHAT WERE THEY DOING FOR ELECTRIFICATION AND HOW WERE THEY MANAGING AND FINDING INSPIRATION TO DO THINGS IN NEW WAYS.

>> I’M THE BIGGEST JERRY APPS FAN.

I LOVE 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 HERE.

>> 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 ho w family farms are the heart of agriculture how family farms are the heart of agriculture here in Wisconsin.

And I love hearing stories of small 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 Farm.

[gentle acoustic guitar music] – My name is Dan Wegmueller.

I’m owner/operator of Wegmueller Dairy Farm, fourth generation with my wife Ashley.

– Inga: Dan grew up milking cows on his family farm, nestled in the green, rolling pastures 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-generational heritage farms like this were gonna get squeezed out by a very centralized, industrialized method of farming.

We didn’t want that to happen to us, so we diversified into ag tourism, and tell you what, it’s been a lot 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 house he grew up in, and welcoming visitors from all over the country to see farm life up close.

– Dan: We are the first dairy farm in Green County to offer farm stays on an active dairy farm.

Green County is of course, known 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 doing with this farm now is designed to bring the general public out, show ’em exactly what happens on a day-to-day working dairy farm, and honestly, have the conversations that need to be had about our nation’s food supply and the way animals and livestock are cared for.

– Another key part of Dan’s idea was to bring horses to the farm and welcome the public out to learn more about these wonderful animals and experience the farm on horseback.

– 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 therapeutic.

Part of what I enjoy the most about taking guests out on horseback is it’s an opportunity to celebrate the fact that agriculture and the natural environment can coexist.

So a lot of what we’re branching into as well, are those very genuine and very real connections.

You know, connections as a society 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 things 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 genuine, authentic interactions with animals.

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 really 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 this 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 dairy farm, and now we’re an outlier.

An average-size dairy farm in Wisconsin is over 200 cows.

We’re five miles away from a dairy farm that milks almost 6,000 cows.

However, you know, we found a new purpose in opening our doors, inviting people out from urban environments that actually do care very deeply about how animals are managed and how the environment is cared for.

And we can bring ’em out, spend a few days on the farm, show ’em exactly what we’re all about, and send ’em home with a positive impression of what actually happens out here in rural America.

– So what is that like for people who, say, are coming out from Chicago or that have never been on a farm?

What is that like for them to experience this?

– Yeah, well, in their own words, 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 sky growing up.”

One family from New Jersey commented, we’d just taken a first cutting of alfalfa and she’s like, “What is that smell?”

And I’m expecting, you know, something offensive or something, you know, off-color.

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 what we have.

I mean, familiarity breeds contempt.

When you grow up with something, you kind of take it for granted.

But taking a step back, seeing it through the eyes of others, 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 foundation of what we’re building.

Sharing the farm, sharing food production, sharing our relationship, the sacred relationship with the land, the environment, and especially the livestock, the animals, it’s an opportunity to reevaluate why we went into this in the first 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 bought it in 1931 during the Great Depression.

It’s been in the family ever since.

We very nearly lost it ourselves 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 liquidate, sell, and see this get rolled into whatever corporate entity had the largest paycheck to swoop it up.

Which is exactly what’s happening to small farms.

Personally, I couldn’t live with myself if I was the generation that lost the farm.

We’re definitely upholding values, traditions from my parents’ generation, my grandparents’ generation, and above and beyond.

Making this connection, you know, really sharing this with people, especially people that didn’t grow up with it, you know, I think this represents something that’s much bigger than just putting food on the table.

It represents a way of life, it represents part of our heritage as farmers, certainly the way the industry is trending.

I mean, we are losing touch with our relationship with animals, 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 experience, as bad as it gets, like, as tragic as it gets, you know, maintaining this and preserving it is absolutely worth it.

– I love that.

I love the positivity that you bring to this because I really want to see small 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 coming out, thanks for giving us the opportunity to share it, and come back anytime.

– Thank you; I wish you the best of luck.

Well, let’s go check in with another small dairy farm up the road in Paoli, Wisconsin.

[bright acoustic guitar music] Just up the road from the Wegmuellers, father and son Tom and Joe Sarbacker are carrying out their daily milking on the small dairy farm they’ve had in their family since the early 1980s.

– Hi, I’m Tom Sarbacker.

We live here at Paoli, Wisconsin.

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 generation, and his kids could be the seventh 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 in 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 until it closed in 1980.

– Inga: Over 40 years later, a new business plan at Seven Acre Dairy is giving local farmers like Joe and Tom another opportunity to sell their 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 milk 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 small 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 financially keep going.

It’s still pretty tough to being a small farm, to make it these days.

– Inga: I visited their farm to hear about how they’re working to find new solutions to keep the family tradition alive.

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 to do, and I feel like I’ve always liked farming and I feel like it’s a great experience to carry on the family legacy of breeding Holsteins.

And now we have some Jerseys, but that’s really where my passion lies, is in the cows and providing for 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, being your own boss, and it gives you a good feeling, and that’s all we all search for.

– We are seeing the dairy industry go through a lot of changes, especially for small farmers like 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 started selling milk down the road to Seven Acre Dairy.

Do you see that as sort of a bright 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 positive change or a positive opportunity.

So I feel like we’re very thankful, grateful.

In the future, we don’t quite know what it will become, but it’s going in the right direction and we’re excited to see what happens.

So for us, it’s definitely an option, and I feel like, I mean, I think that it can be for other people as well.

– All of their soft serve ice cream, that’s all coming just from this 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 we 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 along that adds more pride to it, and your name on it, and go down there seeing other people experience it, it’s something that I didn’t really… We didn’t really plan for, you know?

It just really fell in our lap and I feel like we’re grateful for that opportunity, definitely.

– Inga: For nearly a hundred years, the historic Paoli Creamery purchased milk from the local dairy farmers and turned it into butter and cheese that was sold throughout the Midwest.

But as the dairy industry changed, the creamery closed down and the building sat largely without a purpose.

Until today.

[upbeat acoustic music] Academic and entrepreneur Nic Mink is revitalizing the historic creamery by transforming it into a boutique hotel, restaurant, caf, micro dairy, and gathering place called the Seven Acre Dairy.

– The stories of the old buttermakers who used to make butter here, or the milk truck drivers who delivered milk here, the ability to restore this building as a repository for those stories, where everybody that comes in here can hear a little bit about this golden age of Wisconsin dairy, that was really our motivating factor.

– Inga: Part of Nic’s vision is buying milk from local farmers like the Sarbackers and creating value-added dairy products.

– Their milk, for the Sarbackers, is returning to the factory where their grandfather delivered 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 Seven 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 remarkable piece of Wisconsin dairy history.

The other thing we really wanted to do is we wanted to establish and reestablish a working dairy plant again.

And we have a little dairy plant here that makes our soft serve and makes artisanal butter.

And we think that’s really amazing, that this very place here on the Sugar River in Paoli, Wisconsin has been making 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 products on this site for 200 years.

That was really one of the biggest inspirations for doing this and keeping this building in dairy, right?

– Why do you think it’s important to preserve the history of these small farms in Wisconsin, and how can something like you’re doing help?

– You know, hearing the stories of this kind of golden age of Wisconsin, the people that grew up when everybody was somehow connected to dairy, and we’ve kind of lost that, right?

You know, when you go from 60,000 dairy farmers to 6,000 and you simultaneously go from a state of 3 million to 6 million, people have become less and less connected with dairy, less and less connected with their food.

And I think places like Seven Acre Dairy Company and family farms that are really trying to connect with people, like get out in front of the public, you know, drive tourists to their 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 America’s dairyland who, you know, aren’t always local 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 cool things that we’re doing, and we’re celebrating the small family farms.

And we’re giving people the opportunity to like, see them, and taste them, and feel them, and connect with them because it’s what’s gonna make sure that we have a rich and strong dairy industry here into the future.

– I just am so excited for you, I’m so excited for the town and all of the farmers that get to be a part of this project.

And I wish you all the best, and I can’t wait to come down when I can find that milker and 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 last 10 years.

I wanted to invite them over to my place and bring the community in so that together, we can all celebrate 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 really fresh.

[upbeat folk music] – I love small farms because they 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 everything that you’re getting is coming from.

Like, you know the farmer who’s giving it to you, you know that they’re doing all their own stuff, and it’s really good to support someone who’s making something.

>> HI.

I’M JON MISKOWSKI, DIRECTOR OF PBS WISCONSIN.

YOU’VE JUST SEEN “AROUND THE FARM TABLE,” A SALUTE TO WISCONSIN SMALL FARMS.

YOU CAN CALL AND PLEDGE, $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 HAVE 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 MAKE 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 THERE, 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 THAT ERIK WAS TALKING ABOUT, THE HAT, GIFT BOOK AND TOTE BAG, BUT A ONE A A ONE-NIGHT STAY AT THIS BEAUTIFUL DAIRY IN PAOLI.

STUNNING.

IF THAT’S OF INTEREST TO YOU OR YOU MIGHT WANT TO GIVE 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.

THAT’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 JUST REALLY NEAT AND I HOPE THAT YOU’RE ABLE TO CALL AND LET US 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 ROOM 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 OF THIS BUILDING AND WANT TO HAVE YOU OUT TO SEVEN CR E. >> YOU’RE COMING IN THERE, BUILDING COMMUNITY, HELPING PEOPLE 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 CALL RIGHT NOW, WHEN YOU CALL RIGHT NOW, 1-800-236-3636, OR SNAP A PICTURE OF THAT QR CODE ON YOUR 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 EITHER 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 WITH PRODUCE TO MAKE WITH 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.

THANK 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 RIEWRLSRURAL TOWNS.

I LOVE WHAT NIK IS DOING, BRINGING PEOPLE TO THESE COMMUNITIES.

I GET TO BE OUTSIDE ON A FARM ALL DAY LONG.

WE LOVE 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 your 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 for Around the Farm Table Celebrates Small Farms is provided by Wisconsin Farmers Union Foundation, Marge and Ken Engelman, donors to the Focus Fund for Wisconsin Programs, and Friends of PBS Wisconsin.