Alice in Dairyland Invites Consumers to Buy Local and “Savor the Season” with Something Special from Wisconsin

Nov 13, 2025

As the holiday season approaches, the Something Special from Wisconsin™ (SSfW) program can help consumers choose products for meals or gifts that support local Wisconsin businesses.

The red and yellow SSfW logo is a quick, reliable way to identify genuine Wisconsin products. The program’s nearly 500 member companies offer a wide variety of products, including books, gardening supplies, dairy products, snacks, candles, cooking and baking kits, beverages, sweets, and more. For more information and a complete list of SSfW members, visit www.somethingspecialwi.com.

To help consumers “Savor the Season” with the perfect Wisconsin product this holiday season, 78th Alice in Dairyland Sarah Hagenow will be featuring items from 36 SSfW members from across the state in television and radio interviews, newspaper and blog articles, and social media posts through December 12, 2025. A variety of products will be featured, including popcorn, candles, sweet treats, spices and rubs, and more.

“I am so excited to uplift and promote the Something Special from Wisconsin program through this holiday campaign,” said Hagenow. “This is a great opportunity to showcase unique novelties from our Wisconsin businesses and help community members everywhere. Follow along with me this November and December to learn how you can ‘Savor the Season’ with Something Special from Wisconsin."

Source : wi.gov

Video: What Really Drives Meat Quality in Pork? - Dr. Yan Huang

In this episode of The Swine it Podcast Show Canada, Dr. Yan Huang from University of Arkansas explores how genetics, nutrition, and stress management shape pork quality. He explains how molecular pathways influence fat deposition, muscle growth, and meat flavor while balancing production efficiency. Listen now on all major platforms!

"The most important driver of pork quality. Feed plays a very important role in the meat quality."

Meet the guest: Dr. Yan Huang / yan-huang-77829421 is an Associate Professor in Nutritional Skeletal Muscle Biology at the University of Arkansas. With academic experience across China, South Korea, and the United States, his work focuses on the genetic and molecular regulation of muscle growth and fat deposition in swine. His research connects genetics, nutrition, and pork quality to improve production efficiency and consumer satisfaction.