Scene | Outdoors

Local Farms Going Strong

Local Farms Going Strong

by Jamie Sheridan

June is a perfect time to celebrate the best of Wisconsin when it comes to farming done right. The history of farming in Wisconsin is visible along country roads where perfectly spaced barns and silos represent a mix of old-school farming and sustainable ingenuity. Let’s take a closer look at how some of today’s dairy and community supported agriculture (CSA) farmers are following their passions in creating award-winning products while keeping it real and local.

Lamers Dairy

Dairy, cheese, and meat make Wisconsin among the favorite destinations, famously charming visitors back again and again to any of the Midwest’s food-focused events and attractions. When it comes to producing “Dairyland’s Best” milk, the greater Appleton region truly happens to be at the heart of it all with its beloved Lamers Dairy. 

Originated in 1913 by the first generation of the Lamers family, Jacob and Petronella Lamers, in the newly incorporated village of Kimberly, Lamers Dairy, consisted of a small herd of cows that were milked to provide freshly canned and delivered nourishment to nearby neighbors. As years passed, milk carts were replaced with trucks and the second generation of the dairy, led by Richard and Emma Lamers, built its first bottling plant in Kimberly in the 1930s. It was at that time the Lamers bottles and refrigeration were introduced. In 1954, the first “Dairyland’s Best” logo was used. Dick Jr., who started working on the farm as a child, became a part-owner in 1959 when it was incorporated, and Lamers Dairy expanded its high-quality laboratory testing of all dairy products. Dick became the sole owner in 1986 with some of his children becoming part-owners in 1988. In 1998, the dairy built a larger bottling facility closer to Appleton on Speel School Road, prior to the construction of State 441. The area’s commercial construction tripled the dairy store’s foot traffic—a happy accident making it a self-sustaining entity. Dick sold his shares to his children (fourth generation) in 2009. Eric McGuire and Bryan Lamers became shareholders in 2015, and the company has been held by Mark Lamers, Tim Lamers, Eric McGuire, and Bryan Lamers since 2021. Today, the bustling dairy thrives and operates where passersby follow the beckoning call of the signature red barn proudly perched along that old-country bend.

McGuire, Vice President of Business Operations, started as the business manager with bookkeeping and office responsibilities, then as general manager of financial sales and customer service for routes and distribution. “My mother was a Lamers, and I am the oldest of the fifth generation,” says McGuire, who explains how the company maintains the quality of its milk from one generation to the next.

Lamers Dairy Partner Farm

For decades Lamers Dairy has worked with six small family-owned farms from Calumet and Brown counties all within 30 miles of Appleton, keeping the milk as close to the bottling facility as possible. The milk is picked up at a local farm by Lamers bulk trucks, delivered to the lab where it’s tested and pasteurized, and then bottled, all within 24-48 hours of milking! One farm, owned by Adam and Marie Vanden Wymelenberg, became the most recent source to provide milk to Lamers Dairy in 2021 when word got out about this impressive new farm located south of Shirley. “Adam is a unique farmer who had not grown up with farming, but worked on local farms to get the experience,” says McGuire. “He works in an old-fashioned way with a modern twist.” 

Vanden Wymelenberg, who has been running his farm since 2016, is a first-generation dairy farmer, which, he says, came with its challenges, but also with a lot of determination, passion and vision to make it successful. The Vanden Wymelenberg farm has 400 acres designated to feeding its livestock and hires out the fieldwork. Wonderful neighbors and other established farmers generously offered to help with their custom cropping. “We are very fortunate to have that,” Vanden Wymelenberg says. 

He values the outstanding job Lamers does in staying connected to its farmers, in building relationships with them, working together on decisions or changes, and sharing valuable insight. Everything becomes valuable to what is going on with the milk once it leaves the farm. 

“I started working on a dairy [farm] at 13 years old for 10 years and really enjoyed it, then moved on to a larger dairy [farm] and it was a very different dynamic from the small farm, and I admired both,” explains Vanden Wymelenberg. “I learned so much in both places and knew this is what I wanted to do someday and got a lot of knowledge about the efficiencies. Either way, you have to make it a business, and my goal was the long game; something to carry on, be sustainable and to build it up to be more sustainable every year.” 

He also learned when the cow is happy, she’s going to produce good milk! The quality of the Lamers Dairy product stems from cow comfort, a system he describes as constantly designed to always be as comfortable as possible. At his farm, 260 head of black and white, as well as red and white Holstein cows are housed in a free-stall barn, a loose housing shelter in a controlled environment protected from the elements for year-round comfort. Fans pull air through the barn keeping the flies off and 10-inch-deep bedded sand is easier on their legs, also keeping the cows cool, comfortable, dry, and cleaner in summer with better drainage. In winter, the ventilation stays comfortable and warm in a clean environment. The Holsteins are milked in a clean parlor three times a day to keep them from staying full too long. They always have fresh water and fresh feed. “We do a good job keeping the cows clean. The equipment used to milk the cow is properly cleaned and the tank and all equipment must meet a certain standard, which is our Thermoduric Count—the number of bacteria after milk is pasteurized and bottled,” says Vanden Wymelenberg. “We keep those numbers down to single digits and almost nothing, which makes the Lamers Dairy milk shelf life last longer. Nothing interferes with that milk!”

McGuire explains the science behind the Lamers Dairy pasteurization process known as the high-temperature short-time method, or HTST, which involves heating the milk and holding it at that temperature. The method allows more natural vitamins, proteins, and other milk components to better maintain their original molecular structures, but ensures dangerous bacteria are neutralized, while protecting certain good bacteria types. McGuire explains that other common methods used in the consumer world to increase longer shelf life include ultra-high temperature (UHT), which requires a minimum 280 degrees at 1-2 seconds to “flash pasteurize” the milk, which is used in items such as coffee drinks and nearly all mass-marketed organic milk. The downfall of this method is that it denatures naturally occurring components in the milk while destroying all bacteria. He adds, “Lamers Dairy uses the HTST method as we believe it allows milk to maintain a more ‘natural’ state while ensuring safety of the product.”

With happy cows and proven science, it’s no surprise Lamers Dairy, the only remaining Wisconsin dairy exclusively bottling Wisconsin milk, wins best of titles at the Wisconsin State Fair. In its first of many years of acknowledgements at the World Dairy Expo, it won first place! 

Lamers Dairy milk is distributed throughout Wisconsin, in the Upper Peninsula, Iowa, northern Illinois, and especially in the greater Appleton region. The Lamers Dairy Store sells its complete line of milk products, heavy whipping cream, half and half, egg nog, orange juice, lemonade, and its featured original recipe soft serve flavors. Shoppers can also find fun Lamers Dairy branded merch and gifts, several cheese and meat labels, as well as local ice cream brands. Another item it distributes is Kosher milk, bottled weekly under the authority of Cholov Yisroel from the Chicago area, and certified by Rabbi Aaron Teitelbaum. The Rabbi’s representatives oversee the milking process at the farm level and then oversee the bottling process before it’s delivered to the East Coast and Chicago. “The Kosher milk we process has varying degrees of Kosher certification and their version is amongst the most stringent in the country,” says McGuire.

As Lamers Dairy continues growing, developing and expanding on what it already does award-winningly well, it aims to make Wisconsin’s very own milk more readily available throughout the entire state of Wisconsin. It serves as a community advocate providing the best dairy products while supporting its family of local farmers.  

Sustainable Local Organic Farmers Co-Op and Full Circle Community Farm

When it comes to locally grown produce and thoughtfully raised livestock, that’s where CSA farms come in. Providing vegetable and meat shares to members ranging from chefs to household consumers through pick-up and delivery options, CSAs have become increasingly popular, sustainable food sources from farmers who know how food should taste. 

Full Circle Community Farm, located in Seymour, named the 2024 Midwest Organic Farm of the Year, is owned by Rick Adamski and Valerie Dantoin. It started in 1870 on 80 acres when their family came to the area as Polish refugees fleeing from war. The family farm is now on its fifth generation with more than 240 acres!  

Andrew Adamski grew up on that dairy farm where he recalls getting to see the cows grazing on perennial forages in the pastures with geese and swans all around. When Adamski left home for college he got his degree in ecology, then earned his master’s degree in microbial ecology and plant microbe interactions from Northern Michigan University. He wondered what to do with his degrees when he decided to get back to work at his family’s farm. In 2017, he and his wife, Heather Toman, a graduate of Northern Michigan University with a master’s in phylogenetic biogeography and their business partner, Scott Rosenberg, a graduate of the NWTC program where Adamski’s mother is head of the alternative and sustainable agriculture program, planted a glorified vegetable garden. They first sold their produce at the Green Bay Farmers Market. By 2018, the team started Full Circle Community Farm CSA selling 10 shares and joined a co-op of small Sustainable, Local Organic (SLO) farmers in northeastern Wisconsin working together to pool their products for sale in the area. Toman launched the customizable CSA for SLO in 2019 as she came into management of the co-op.

With more than 200 shares sold last summer, the SLO Farmers Co-Op won the 2024 Good Food Hero Award and now offers farm-to-table produce and meat through four seasons while also supporting farm-to-school and hunger relief programs. “The co-op model provides an entry point for members to grow from,” says Adamski. “We’re stronger together, we work together, and we make it happen, not having to reinvent the wheel every time.” 

Full Circle Community Farm switched from a dairy to a beef farm. It is the largest and primary contributor of fresh produce to SLO Farmers Co-Op vegetable CSA shares. It’s also the main supplier of grass-fed pastured beef for the meat shares and is one of the pastured pork providers. Chickens also come from a Wisconsin farming partner, each following humane standards and management intensive rotational grazing. All enterprises are certified organic. “The meat is part of it. No ecosystem in the world exists without animals and vice versa,” adds Adamski. “The members of the CSA can be assured our products are local and sustainable. We care for the world and other partners in the CSA. We always want people to eat food grown for them here from tending to the land.”

To sign up for the summer SLO Farmers Co-Op customizable CSA shares, available at pick-up locations or for delivery from June 15-Oct. 15, visit: slofarmersco-op.com, or to find out more about Full Circle Community Farm worker share volunteer options, email: info@fullcircle.farm

Park Ridge Organics and The Farm Store

When “city kids” Dan and Linda Calvey bought some existing farmland near Fond du Lac overlooking the east side of Lake Winnebago, they were planning on raising horses. In 2002, when they decided to do something more with the fields other than growing hay, but with no farming experience other than growing small gardens, they decided to attend a Marbleseed Organic Farming Conference. They learned about organic agriculture advocacy and quickly became a certified organic farm. In 2003, the Calveys started a farm store selling veggies out of their garage to supplement their retirement income. Then, the store moved into a sectioned off area of their barn where they sold heirloom tomatoes.

When their daughter, Robyn Calvey, moved home from Milwaukee where she worked for an environmental non-profit, she wanted to get back to their farm after her boss had introduced her to the CSA farming concept. “I knew my mom and dad were starting something new during their retirement,” says Calvey. “I wanted to go back with the intention of seeing what the farming thing was all about!”

In 2005, Calvey attended a 10-week course to learn all the variables of farming and she says it was crucial. Shortly after, Calvey told her parents, “We should start a CSA and just try it!” 

In their first year, Park Ridge Organics sold 30 shares, but all within the first harvest. Calvey knew she needed to learn a lot more. In 2009, the Calveys reintroduced the CSA and it grew exponentially, packing 30 boxes each week! Since then, its highest year was in 2020, when, at its peak, it sold 440 shares and has scaled back to 300-320 shares each year, which Robyn confidently calls the sweet spot—balancing itself and making it work with the right amount of labor.

The long-term success of Park Ridge Organics has a lot to do with the cooperative nature of the organic community. “We love sharing all our secrets,” says Calvey. “Small-scale vegetable production farming has so many nuances, we all need each other all the time. It’s a compliment to have somebody copy what you’re doing.” 

Park Ridge Organics makes 30% of its revenue from The Farm Store, open to the public, where non-CSA members can stop in and buy local produce, potted garden plants, meats, baked goods and other Wisconsin-made items six days a week from the first week in April through Thanksgiving, located at: N8410 Abler Road in Fond du Lac.

“In our 23rd season, we can offer a boutique experience of eating local, while supporting farms, and getting fresh food that saves you money and is picked the same week of getting it,” Calvey proudly exclaims, “The flavor is hands-down amazing!”

The Park Ridge Organics CSA customizable share sign-ups open each October of the previous year. The 20-week season runs from June through October with six pick-up locations throughout the area, including Appleton and Neenah, or at The Farm Store at Park Ridge Organics. For more information, visit: parkridgeorganics.com.

To learn more about area farms and farmers markets, visit: localharvest.org/appleton-wi.


This article was originally published in the June 2025 issue of Appleton Monthly Magazine.

Kris Teofilo, Make-A-Wish Wisconsin

Kris Teofilo, Make-A-Wish Wisconsin

by Tim Froberg

If Kris Teofilo had a wish list of her own, it would start with the disappearance of devastating illnesses for children to battle.

Sadly, such a list doesn’t exist.

Still, Teofilo knows that she and her impactful organization can put smiles on the faces of children facing harrowing health situations and lighten the heavy emotional load they carry.

The Green Bay native is the senior regional director of Make-a-Wish Wisconsin Foundation: a chapter of the national organization, Make-A-Wish Foundation of America. Make-a-Wish Wisconsin is a nonprofit headquartered in Appleton that grants wishes to local children dealing with critical life-threatening illnesses. It has given wishes to more than 8,800 families since it was founded in 1984 and currently has more than 500 kids on the wish waiting list.

Make-A-Wish Wisconsin is funded through corporate sponsorships, special events, foundation grants, and individual contributions. It receives no federal or state funding and does not solicit funds by telephone.

“For children facing critical illnesses, a wish transforms fear into courage, sadness into joy and anxiety into hope,” Teofilo said. “These incredible transformations are only possible because of our caring community of supporters.”

Teofilo joined Make-A-Wish Wisconsin in 2010 and handles marketing and public relations, creating community awareness, and fundraising. She has a strong business background, having previously worked in marketing and sales for Gannett Wisconsin Media at the Green Bay Press Gazette and The Post-Crescent.

Working for Make-A-Wish Wisconsin is more than just a 9-to-5 job for Teofilo. Being an integral part of a life-changing organization feels more like a mission – and a purposeful, fulfilling one at that.

“I would do anything for these kids,” said Teofilo. “Honestly, our kids go through more than any human being should have to endure. Every child braving a critical illness deserves a life-affirming wish to get the hope, strength and joy they need.

“It’s amazing to be mission-driven, especially for such a beautiful organization.”

Emotional Days at Work

Teofilo’s job can be very emotional – heartbreaking at times, but heartwarming, too. She gets to meet many of the ailing children served through Make-A-Wish Wisconsin and their families. Some of the kids don’t make it, but most of them do, according to Teofilo. Make-A-Wish Wisconsin helps them through the dark tunnels they are trying to navigate by lifting the gloom and providing them with exciting moments and exhilarating experiences.

“I hear heartbreaking stories every day,” Teofilo said. “However, I also hear the joy, the excitement and all the benefits that Make-A-Wish Wisconsin brings these kids and their families. We have some very sad stories, but we have more joyful and inspiring stories. 

“One thing I’ve noticed about our kids – and I find this to be absolutely amazing – is that they want to bring joy to others and make the world a better place, despite all they have gone through. Because of what they’ve gone through, they are so far beyond their years in terms of maturity.”

There isn’t a day on the job when Teofilo doesn’t have the opportunity to reflect on what is truly important in life.

“When you think you’re having a bad day and then you hear the stories these kids and their families have to go through, yet they remain so positive, well, it just really puts life into perspective,” she said. “It really does. I never take anything for granted. Every single day I feel blessed to be able to do this work.”

The children’s wishes cover a wide range of visits and activities from traveling to exotic places to attending professional sporting events and meeting pro athletes or doing a coveted job such as being an actor or model. 

It’s difficult for Tiofilo to pinpoint a favorite Make-A-Wish Wisconsin story because she has so many of them. Here are a few of her most memorable ones.

Jacob and the Appleton P.D.

Jacob Frerking, a 16-year-old from Appleton, lived with autism his entire life and shied away from face-to-face interactions. And then things became much worse. Jacob was diagnosed with an aggressive form of sarcoma and endured many rounds of chemotherapy, surgeries, and treatment. 

Jacob’s wish was to live out his dream of becoming a police officer and the Appleton Police Department kindly obliged. Jacob was sworn in as an honorary police officer, received his own uniform and badge and went on patrol multiple times, assisting officers and firefighters at a crash site on one occasion.

Appleton P.D. officers became fond of Jacob and the weekly interaction helped Jacob become more comfortable communicating with others. Tragically, the cancer was too much to overcome and Jacob died following a two-year battle with the disease. A photo of Jacob hangs in the hall at the Appleton Police Department so officers can salute him on their way out each day. Former Wisconsin Attorney General Brad Schimel named Jacob as a Wisconsin “Top Cop” for his work and contributions.

“Jacob’s wish pulled him out of his shell and there was just a transformation in him,” said Teofilo. “What was amazing is that his wish continued to live on after he had passed. The police department told us that Jacob really helped their team. They were going through a period when they were experiencing some backlash, and it helped pull them together. That just demonstrates the ripple effect of a wish in a community. He truly made a huge impact on the entire A.P.D. and the rest of the community surrounding him.”

Being a Princess For a Day

MaCollin, a spunky 3-year-old from Appleton, was diagnosed with brain cancer and forced to endure countless rounds of treatment and hospital stays. Her wish was to become a princess and experience the magic of Disney. Make-A-Wish Wisconsin flew MaCollin and her family to Walt Disney World Resort in Orlando where she was thrilled to meet Minnie Mouse and visit the Bibbidi Bobbidi Boutique while also making visits to Universal Studios and SeaWorld.

“Seeing the smiles on our kid’s faces brought us much-needed happiness and restored our hearts as we continue to fight alongside our daughter in her brain cancer journey,” said MaCollin’s mother, Ashlee. “Our oldest son said multiple times on our trip that Make-A-Wish is the best thing ever and we all agree that it is.”

Who Ya’ Gonna Call?

A little boy from De Pere named Doug was diagnosed shortly after his 6th birthday with a heart larger than an adult heart. A VAD (ventricular assist device) which acts as a mechanical heart pump to assist the human heart with functioning was inserted and Doug became one of the youngest patients to have one.

Two years later, Doug was stricken with an infection that went all the way to his heart. He was put on end-of-life care and eventually went through critical surgery, but Doug beat the odds and fought through it.

Doug was fascinated with “Ghostbusters,” and his wish was to become one. He was outfitted with a Ghostbusters jumpsuit and all the ghost-fighting gadgets and granted a trip to New York city where he visited several sites, including the Hook & Ladder No. 8 Fire Station where several scenes in the movie were filmed.

North to Alaska

Maddox, an outgoing 8-year-old from Appleton, was born with a critical respiratory disorder and his life has been consumed with daily rigorous treatments. His wish was to travel to Alaska and pan for gold. Make-A-Wish Wisconsin made it happen. He was flown to Alaska and visited a museum where he was taught to pan for real gold.

“I never thought we would have the opportunity to travel to Alaska and have his wish granted,” said Maddox’s mom, Elaine. “We will be forever grateful for these lifelong memories.”

Teofilo is grateful, too, that she gets to play a key role in making these life-changing wishes come true. A Green Bay East High School graduate, Teofilo received degrees from Lakeland College (business administration) and Northeast Wisconsin Technical College (marketing communications) before launching her professional career in 1995 at the Green Bay Press Gazette as a market development manager. She later worked in marketing and sales for The Post-Crescent before joining Make-A-Wish Wisconsin following 10 years in the newspaper business.

“I’ve always had a strong desire to help others,” she said. “As a kid, I thought I would grow up to become either a nurse or a doctor. At the time I was going to school there was a waiting list for nursing school. So, I jumped into marketing and communications and here I am today.

“I was surprised at how transferable my skills were when I went from newspapers to Make-A-Wish. I have put my business, marketing, and sales skills to good use. Instead of selling newspapers, I’m selling a beautiful, important, and inspiring mission.”

When she’s not striving to make dreams come true, Teofilo enjoys working out and spending time with her family. She and her husband, Steve, live in Appleton with their son, Jake, a senior at Kimberly High School.

“He’s almost ready to go off to college, so I’m trying to spend as much time with him as he will allow,” said Teofilo with a laugh. “We love the Appleton area. It’s such a great place to raise a family.”


This article was originally published in the June 2025 issue of Appleton Monthly Magazine.

Discover the Heart of Appleton at Garden View Family Restaurant

Discover the Heart of Appleton at Garden View Family Restaurant

by Jenni Eickelberg

Nestled in the heart of downtown Appleton, Garden View Family Restaurant is a welcoming spot known for its delicious food and friendly atmosphere. Open from 7 a.m. to 10 p.m. Monday through Saturday, and from 7 a.m. to 3 p.m. on Sundays, this family-owned gem is one of the earliest risers in the downtown area, ready to serve you a hearty meal at any time.

Garden View Family Restaurant offers an extensive menu that caters to all tastes and preferences. Whether you’re in the mood for a classic breakfast, a satisfying lunch, or a delicious dinner, you’ll find a diverse selection of freshly prepared recipes that are sure to tantalize your taste buds. The restaurant’s commitment to quality and variety is evident in every dish, making it a favorite among locals and visitors alike.

One of the standout features of Garden View Family Restaurant is its family-friendly atmosphere. From the moment you walk through the door, you’re made to feel right at home. Jerry Martinez, the friendly owner, along with his waitstaff, ensures that every guest feels welcome and valued. This personal touch adds a unique charm to the dining experience, making it a place where you can truly relax and enjoy your meal.

The restaurant’s menu is exceptionally broad, offering something for everyone. Whether you’re a vegetarian, vegan, or a meat lover, you’ll find plenty of options to choose from. The generous portions and reasonable prices mean you won’t leave hungry, and you’ll feel like you’ve gotten great value for your money. The full menu is served all day, so if you’re craving breakfast for dinner, Garden View Family Restaurant has you covered.

Their breakfasts are particularly noteworthy, providing the perfect way to fuel your morning. From fluffy pancakes and crispy bacon to hearty omelets and fresh fruit, there’s no better way to start your day. The lunch and dinner options are equally impressive, featuring a variety of entrees that showcase the restaurant’s dedication to delicious, home-cooked meals.

If you prefer to enjoy their delicious food at home, Garden View Family Restaurant offers convenient carry-out options through many national delivery services. This means you can savor their freshly prepared meals in the comfort of your own home, making it easy to enjoy their culinary delights anytime, anywhere.

The restaurant’s location in downtown Appleton makes it a convenient choice for anyone looking to enjoy a meal in a welcoming environment. Whether you’re stopping by for a quick bite during your lunch break or planning a family dinner, Garden View Family Restaurant is the ideal spot. The combination of great food, friendly service, and a cozy atmosphere creates a dining experience that is both enjoyable and memorable.

Garden View Family Restaurant is more than just a place to eat; it’s a community hub where friends and families gather to share good food and good times. With its diverse menu, generous portions, and welcoming atmosphere, it’s no wonder this restaurant has become a beloved fixture in downtown Appleton. So, the next time you’re in the area, be sure to stop by and experience their warmth and hospitality. You won’t be disappointed!


This article was originally published in the June 2025 issue of Appleton Monthly Magazine.

Carly’s Pastries | Lime Bars

Carly’s Pastries | Lime Bars

by Carly Cerniglia

Welcome summer with these deliciously citrusy Lime Bars! A twist on the classic lemon bar, these are just as tasty and easy. Careful! Once you make these, you might become addicted! 

Ingredients: 

Crust: 

  • 1 cup flour
  • ½ cup powdered sugar
  • ½ cup butter, cold, cubed

Filling: 

  • 1 cup sugar
  • 2 tablespoons flour
  • ½ teaspoon baking powder
  • Two eggs
  • ⅓ cup lime juice (about five small limes)
  • 3 tablespoons lime zest (about three small limes)
  • 3 tablespoons heavy cream
  • ½ teaspoons vanilla extract

Directions: 

Preheat the oven to 350 degrees F. Line an 8×8 pan with parchment paper, allowing overhang. 

In a food processor, pulse crust ingredients until the butter is pea sized. Dump and press evenly into the parchment-lined pan. Bake for 15-18 minutes, or until the crust starts to lightly brown. Remove from the oven. 

While the crust is baking, whisk together the filling ingredients until well combined. Pour over the crust once it’s removed from the oven and return to the oven and bake for 20-25 minutes. Filling is done when the center no longer jiggles when shaken. Remove from the oven and let cool to room temperature. Cover lightly and cool in the refrigerator for at least 2 hours. 

Slice bars and dust with powdered sugar. Enjoy!


This article was originally published in the June 2025 issue of Appleton Monthly Magazine.

Fleas in Dogs and Cats: More Than Just a Pest

Fleas in Dogs and Cats: More Than Just a Pest

by Dr. Seth

Fleas are among the most common external parasites affecting our furry friends. With over 2,000 species worldwide, the most prevalent one impacting dogs and cats is the cat flea, Ctenocephalides felis. Despite their tiny size, fleas can cause significant problems, ranging from mild discomfort to serious disease.

The most obvious symptoms of flea infestations include scratching, biting, chewing, and excessive grooming. However, the absence of these signs does not necessarily mean a pet is flea-free. Flea Allergy Dermatitis (FAD) is a common condition in both dogs and cats, triggered by an allergic reaction to flea saliva. For sensitive pets, even a single flea bite can cause intense itching and inflammation.

Fleas do more than just cause itching—they can transmit several diseases and parasites. They are vectors for bacteria such as Bartonella (the cause of cat scratch disease in humans), Rickettsia species, Leishmania, and Yersinia pestis (although the cat flea is a poor vector for this bacterium, which causes bubonic plague). Fleas also serve as the intermediate host for the tapeworm Dipylidium caninum, which can infect pets and, occasionally, humans—especially children. In severe infestations, particularly in young or debilitated animals, flea-induced anemia can become life-threatening due to blood loss.

Detecting fleas can be simple in some cases, but challenging in others. A flea comb can help identify adult fleas or flea dirt (flea feces). Black specks on the skin that turn reddish-brown when moistened usually indicate flea dirt. However, a lack of visible fleas doesn’t rule out infestation—especially in cats, which often groom fleas away before we can spot them.

When fleas are suspected, initiating veterinary-approved flea prevention is often the best course of action. Thankfully, modern flea control has advanced significantly. Topical treatments, oral medications, and flea collars offer effective prevention and treatment. Year-round flea prevention is recommended—even in colder months—as fleas can survive indoors and on rabbits and mice in our yards. It’s important to treat all pets in the household to prevent reinfestation.

Environmental control is also essential. Since most of the flea life cycle occurs off the pet, the fleas we see are just the tip of the iceberg. Regular vacuuming, washing pet bedding, and treating indoor and outdoor environments may be necessary in severe cases.

As summer approaches and flea populations rise, don’t forget your pet’s flea prevention—it’s much easier to prevent an infestation than to treat one.


This article was originally published in the June 2025 issue of Appleton Monthly Magazine.