It only takes hours for fresh milk to be turned into delicious cheese at Crave Brothers Farmstead Cheese in Waterloo, WI – yes, literally just a few hours! This 3-generation farm family has a great story to tell. It’s one that’s been featured many times on national platforms like Good Morning America, Nightly News and now Inside the Bullseye. George and Debbie Crave pull back the curtain and give us a look at how this farm is run, the process of making cheese, the “old world” techniques they are still using, the sustainability efforts to preserve the land and something that might be shocking to you – the amount of technology that makes it all happen.

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Learn more about the Crave Brothers Farmstead Cheese by clicking here - https://www.cravecheese.com/

You can order cheese online from here!

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Are you following Inside the Bullseye on social media? Stay up to date on the latest episodes, share your feedback, ask your questions and learn something new that will connect you back to the farm. Inside the Bullseye is on both Facebook and Instagram (@insidethebullseye).

Want FREE Wisconsin cheese for a year??? In this “gouda” episode, Lizzie Duffey with Dairy Farmers of Wisconsin explains how you, a friend and a food pantry of your choice can savor all the goodness - all you have to do is snap a photo! Just note, the deadline for the Wisconsin Cheese Board Awards is Dec. 16, 2021 – so you better listen today! 😊She’s also talking about 3 simple steps to make your cheese board “Instagram-worthy,” the one knife you should invest in for all your cheese needs (trust me – it’s totally worth it and the best part – it’s affordable!), and she connects us back to the farm as we explore how our favorite cheeses are made.

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Learn more about Dairy Farmers of Wisconsin – https://www.wisconsincheese.com/

Buy Wisconsin Cheese online and have it delivered to your door - https://www.wisconsincheese.com/our-cheese/order-online

Enter to win FREE Wisconsin Cheese for a YEAR - https://www.wisconsincheese.com/cheese-board-awards-submission

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Lizzie’s Favorite cheese: Uplands Cheese - Rush Creek Reserve - https://uplandscheese.com/product/rush-creek-reserve/

Amy’s Favorite cheese: Carr Balley Cheese – Bread Cheese - https://carrvalleycheese.com/product/bread-cheese/

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Want some inspiration for your next cheese board? Visit Inside the Bullseye on Facebook or Instagram for some great photos courtesy of Dairy Farmers of Wisconsin. Plus – you can see Amy Pflugshaupt – host of Inside the Bullseye - make a few different ones.

Is it the tryptophan that’s making you tired after your Thanksgiving feast? No! You’d be surprised what other food has the same amount of tryptophan and doesn’t get a bad rap like our holiday bird (pay attention at the 20 min mark). Beth Breeding with the National Turkey Federation sets the record straight on some common consumer questions:

1. Are turkeys raised in cages?

2. What’s driving the price increases this year at your local meat counter?

3. Are hormones and steroids used in turkey production?

She also shares some great ideas to mix up your traditional turkey recipes for your next dinner party and shares some great insight on why commercial turkeys have white feathers, even though they are depicted in so many images to have brown feathers – think about the turkey emoji on your phone.

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Want to check out some of the great recipes we chatted about or just want to learn more about the turkey you put on your family’s dinner plate: https://www.eatturkey.org/

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Follow the National Turkey Federation on social media:

http://www.facebook.com/natlturkeyfed

http://www.twitter.com/natlturkeyfed

http://www.instagram.com/natlturkeyfed

https://www.linkedin.com/company/national-turkey-federation

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Follow Inside the Bullseye on Facebook and Instagram! @InsidetheBullseye

10 minutes – that’s all you need to set the tone for the holidays! We’re talking about the star of our holiday feasts – TURKEY! Fun facts (Do you know why commercial turkeys are bred to have white feathers?), preparing poultry and Amy shares a great recipe to give you the taste of Thanksgiving without having to prepare a whole bird. (It takes 5 mins. to prep and only uses 6 ingredients!)

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“Oh no, it’s Thanksgiving Day and my turkey is still frozen? What do I do???” First of all, don’t panic – here’s what food experts recommend – Click Here.

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Countdown to a Food Safe Thanksgiving – foodsafety.gov

Food Safety Tips for Your Holiday Turkey – cdc.gov

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Want the recipe for the Crockpot Cranberry Turkey?? Check out Inside the Bullseye on Facebook or Instagram – Just search Inside the Bullseye.

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Join us on Thanksgiving – Our Turkey Talk continues! Episode 18 will be streaming Nov. 25, 2021. We’re chatting with the National Turkey Federation talking:

- Are turkeys raised in cages?

- Are they given hormones or steroids?

- What about antibiotics?

- The growing demand for turkey – it’s more than just the whole bird

- Tips to prepare turkey for your next meal

As a kid, Amber Bristow watched as her dad “groomed” her older brother to be the next generation to lead the family’s century old cranberry farm. But, it’s Amber who’s came back on the farm breaking those traditional gender-roles in rural America. She’s a wife, new mom, farmer and she has a following of more than 10,000 on Instagram. She’s an advocate for the agricultural industry on social media where she details what it like working in the marsh, shares farm facts and adds a splash of color with fun recipes and family life. She shares what started out as a small idea has boomed into this massive social media following.

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Follow Amber on Instagram – CranberryChats

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Want to try Amy’s Great-Grandmother’s Cranberry Sauce recipe? Check it out on the Inside the Bullseye social media pages on Friday, Nov. 19 – Facebook and Instagram. If you end up making it – let us know what you think! While you’re there, don’t forget to give the pages a follow! Thanks!

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If you like what you heard, be sure to share this podcast with a friend! And don’t forget, leave us a review wherever you like to listen to podcasts.

This podcast is designed for YOU, the consumer. It’s time to weigh in and help drive the conversation. In Ep. 16, we take a second to look back, find out what you want to talk about and give a sneak peak as the conversations that are in the works now.

Submit your agricultural questions today:

1) Send an email:  [email protected]

2) Send a direct message on Facebook or Instagram – just search @InsidetheBullseye (while you’re there be sure to follow us – thanks!)

3) Leave a comment on one of the @insidethebullseye posts

4) Visit Inside the Bullseye on Anchor.fm – click here. At the top of the page, there’s a button that’s labeled “message.” Click that and you can leave a one minute voice message asking your agricultural question.

If you like what you’ve heard, let us know by leaving a review wherever you listen to podcasts. Also, it would be great if you could share Inside the Bullseye with a friend.

Thanks for your support over the past three months! We are excited for many more conversations.

A single chicken nestled into the heart of New York City sends this city girl on an adventure out to the country. Aliza Eliazarov is an award-winning author and photographer. Her book, “On the Farm: Heritage and Heralded Animals Breeds in Portraits and Stories” is an elegant book filled with photos and nuggets of information that details her journey. In her words it was “A desperate need to educate myself and connect and get closer to the natural world.” Over the next several years, Eliazarov researched, talked to farmers, and photographed heritage and heralded breeds of animals – capturing images like you’ve never seen livestock before. In Episode 15, she talks about finding that “connection to the farm,” what inspired this portrait-style book and what you can do if you feel that disconnect like she did. Plus, there’s a surprise guest that pops into the conversation at the 30-minute mark – it will no doubt put a smile on your face.

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“On the Farm: Heritage and Heralded Animals Breeds in Portraits and Stories” is available for order on www.alizaeliazarov.com or wherever you like to buy books.

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You can follow Aliza on Instagram: @aliza.eliazarov

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The goal of Inside the Bullseye is to help you feel that connection back to the farm – just as Aliza described. It’s a journey that will look a bit different for everyone. If you have an agricultural questions – ASK! It could be featured in a future episode. Click here to leave a one-minute voice message.  You can also send an email to [email protected]or reach out on social media (Facebook & Instagram = @insidethebullseye).

How many combines have you passed this fall? I bet it’s at least a couple. Sharing the road – we hear the perspective from the farmer up in that piece of heavy machinery. What they can see or can't see, their concerns and the close calls. Kevin Heeg is a farmer from Marshfield, WI. He was born and raised on the farm and shares his experience driving farm implements on the road and the dangers that many drivers may not realize. This is a continuation of our conversation in Ep. 11, Slow Down and Share the Road. It seems like a simple concept, but it’s on that could save your life.

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Thank you to the National Farm Medicine Center in Marshfield, WI for connecting Inside the Bullseye with Kevin.

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Do you have an agricultural question? Something you’ve always wondered about? Send it to Inside the Bullseye at [email protected]or on social media (Facebook and Instagram). Your question could be answered in our next episode.

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Inside the Bullseye’s goal is to connect you back to the farm and help you understand why farmers do what they do.

Looking to shake up your dinner plans tonight? That chuck roast you have in the fridge doesn’t have to automatically mean pot roast.  Sarah Wells is a first-generation farmer living in Rio, Wisconsin. During our conversation, she shares her secrets for spicing up dinner and how cooking a traditional chuck roast can serve as the base for several different recipes throughout the week. She also talks about ordering custom meat to fill your freezer – what cuts, the price, and when’s the best time to order. Also, how building connections with your local producers at the farmers market can ease a lot of concerns when it comes to all the “buzz words” we find on food labels – like “grass-fed beef” or “organic.” But honestly, what makes this conversation is what her daughter said when it comes to the life cycle of farm animals – she is wise beyond her years answering a question many consumers have (Don't miss it - it's at the 16 min. mark).

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Want to know about Sarah’s story? Click here for a link to wellsfarmsbeef.com

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The conversation continues on Facebook and Instagram – just search Inside the Bullseye. If you like what you heard, please leave us a review and share this episode with a friend.

We had so much fun talking with Brady Zuck, a fifth-generation beef producer from Ladysmith, WI, that we wanted to keep the conversation going. In Ep. 12, we touched on the idea that he uses artificial insemination on his farm. In this BONUS episode, he explains why he uses this practice and how it impacts the products you bring into your home.

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To see more of Brady’s story as a producer you can visit the Wisconsin Beef Council’s website.

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If you enjoyed your time listening or learned something new, please share this episode with a friend. If this sparked some questions for you, PLEASE ASK! At Inside the Bullseye, the goal is to help you feel connected to those farmers that allow you to bring all of your favorite items into home.  Submit your questions at [email protected]or send us a message on social media (Facebook & Instagram).