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This week on Friday’s w/ Dan, we start with family and legacy. I talk about my Uncle Jim, who passed in 2018 in a tragic accident near the farm he loved. In his honor, my family created the James R. Backes Memorial Scholarship, awarded each year to a hardworking FFA student at Westin High. We just had the ceremony Wednesday night — my dad presented, two of his brothers were there, and a close family friend joined us. It was one of those nights that reminds you how love and legacy carry forward.

From there, we shift gears into full‑on Wisconsin mode: cheese. America’s Dairyland did not disappoint. Fields of silos, cows everywhere, and more local creameries than you can count. I visited three, toured two, and learned how a few simple ingredients can turn into thousands of cheeses. And yes, I’m probably coming home with five pounds of it.

And finally, I talk about heading back to Omaha. Seeing my wife again after almost two weeks. Hoping my pets still remember me. Appreciating my parents but craving my own bed and my own setup. Plus, the nerves around my follow‑up doctor appointment Friday morning. It’s a mix of gratitude, anticipation, and a little bit of anxiety — all part of the journey.

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 This week on Friday’s w/ Dan, I sit down with Al Bekkum of Nordic Creamery — a licensed cheesemaker, buttermaker, and the heart behind one of Wisconsin’s most beloved family dairies. We talk about his family’s century‑long farming legacy, the craft behind award‑winning cheese and butter, life in the Driftless Region, and what it takes to keep a small creamery thriving. It’s a conversation about tradition, hard work, and the pride of making something by hand that brings people together. 

Nordic Creamery Wisconsin Cheese | Goat Cheese | Gift Baskets

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 After a week in the hospital, I’m recording from Brodhead, Wisconsin, where I’m staying with my parents and rebuilding my strength. In this episode, I talk about being discharged, starting AA, and reaching two weeks of sobriety. From quiet walks to waking up clear‑headed, I’m learning what choosing a new path really looks like. If you’re struggling, I hope this reminds you that change is possible and you don’t have to do it alone. 

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This week’s episode comes from Methodist Hospital in Omaha, where I’m recovering after years of alcohol abuse finally caught up with me. I talk honestly about facing the reality of my condition, beginning sobriety, and reconciling with God, my family, and myself.

I also share real gratitude for the doctors, nurses, techs, and staff who are helping keep me alive. It’s a raw, unpolished episode about hitting a turning point and choosing to fight for your life one day at a time.

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Today we’re heading to Decatur, Wisconsin to talk with someone who’s been shaping the state’s cheese story for decades. Steve Stettler is a Wisconsin Master Cheesemaker, but what really stands out is the way he approaches the work — steady, consistent, and rooted in the community around him.

Decatur Dairy isn’t flashy; it’s a place built on craft, good milk, and people who care about doing things the right way. Steve’s spent his life in that rhythm, and this conversation gets into the heart of what it means to carry on a local tradition with pride and purpose.

About Us | Decatur Dairy

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In this episode, we head to Thorp, Wisconsin, to explore the story behind Marieke Gouda — a creamery built on Dutch heritage, Wisconsin soil, and a relentless commitment to craft. We talk about the traditions, techniques, and passion that turned a family dream into one of the country's most celebrated cheesemakers.

It’s a conversation about roots, resilience, and what it takes to create something that feels both deeply personal and unmistakably Wisconsin.

Home - Marieke Gouda- Wisconsin Cheese, Farm, Store, and Cafe in Thorp, WI

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 This week on Friday’s w/ Dan, I share an update on Chuck Bigler, who recently suffered a serious stroke but has now been moved out of the ICU and is receiving good care at St. Mary’s in Madison. If you’d like to send prayers or a card, his family welcomes them at PO Box 508, New Glarus, WI. I also talk about learning the Our Father in Swahili, celebrate Brian Voltaggio’s first-ever individual competition win, and give a shoutout to my Great Aunt Joan for a small kindness that meant a lot. It’s an episode about fragility, grace, and the quiet ways goodness still finds us. 

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In this episode, I sit down with Nelson Schrock, General Manager of Kingston Creamery in Cambria, Wisconsin. Nelson brings a quiet, grounded presence as he talks about the craft of cheesemaking, the values that guide their work, and what it means to run a small, tradition‑driven creamery in the heart of dairy country.

It’s a conversation about community, heritage, and the kind of steady leadership that doesn’t need attention to make an impact. If you love Wisconsin stories and the people who keep its traditions alive, this one will stay with you.

Handcrafted Amish Cheese from Wisconsin | Kingston Creamery

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This week’s episode sits in that space where heaviness and hope overlap. I talk about the unexpected losses that hit close to home, the people who shaped me, and the reminders of how quickly life can change. But I also share the light that broke through — my novella moving into the editing stage, and the good news I learned about my second cousin’s acceptance to UW–Green Bay.

We close with Psalm 30:5 and a prayer for everyone carrying something heavy right now. It’s an episode about grief, gratitude, and the small joys that still find their way in.

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In this episode of the Wisconsin Makers Series, Daniel sits down with Elle Williams, Director of Sales and Brand Development at Carr Valley Cheese and a licensed cheese grader (#489) — one of the rare people in the state who can literally taste quality at a professional level.

Elle brings a blend of deep Wisconsin roots, technical expertise, and genuine love for the craft of cheesemaking. Together, we explore how Carr Valley has carried more than a century of tradition forward, what it means to grade cheese with intention, and how flavor, texture, and identity all intersect in the world of Wisconsin dairy.

Elle shares stories from inside the creamery, breaks down what makes Carr Valley’s cheeses stand out, and reflects on the responsibility of preserving a legacy while pushing the brand into the future. It’s a conversation about craft, community, and the people who keep Wisconsin’s food traditions alive.

If you love cheese, Wisconsin makers, or hearing from someone who truly knows their craft, this episode is a must‑listen.

Carr Valley Cheese – Wisconsin Cheese Mart

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