Cranberries may be small, but in Wisconsin, they carry a big legacy. For Heidi Slinkman, a generational grower and Business Manager at Gaynor Cranberry Company, cranberries are more than a crop. They’re a calling rooted in family, heritage and community.
Roots in Cranberry Country
Heidi grew up in Wisconsin Rapids, a town tied to agriculture and papermaking. Competitive and active, she and her twin sister spent their youth in sports and leadership activities. Student Council and the Badger Girls State program sharpened her confidence, but it was her grandfather’s wisdom about travel and land stewardship that truly shaped her outlook on farming. Today, Heidi and her husband, Brian, are raising two children who keep life busy and joyful.
Wisconsin: The Heart of Cranberries
Wisconsin grows more than 60% of the U.S. cranberry crop. With sandy soils, marshlands and generations of family farms, the state is uniquely suited for cultivation. Contrary to myth, cranberries don’t grow in water. They grow on woody vines and are flooded at harvest, when ripe berries float for collection. The industry contributes nearly $1 billion annually to Wisconsin’s economy and supports over 4,000 jobs. Through Ocean Spray Cooperative, Heidi has shared her farm’s story from New York to London.
A Family Story Woven into Cranberries
The Slinkman story is inseparable from cranberries. Heidi’s great-great-grandmother, Caroline Dempze, emigrated from Germany. Widowed, she and her children worked for the Gaynor brothers, who owned a cranberry marsh. Her son Charles began there at age 10 and later took over the farm when the Gaynor’s passed without heirs. Today, that farm is Gaynor Cranberry Company.
This fall marks the family’s 149th harvest. Heidi’s parents, Gary and Susan Dempze, raised their children with the expectation that they pursue education and careers off the farm before returning. That test of passion ultimately grounded Heidi in agriculture.
From Business to “Farm HR”
Now, Heidi and her sister Jenna manage the farm alongside their parents and crew. Jenna oversees crop production, while Heidi focuses on finance, HR and property management — what she calls “Farm HR.” Together, they lead eight full-time employees while carrying forward a culture of innovation and teamwork.
Beyond the farm, Heidi co-founded Cranberry Learning, Inc., a nonprofit creating STEAM-based resources for K–12 classrooms.
“We want students to see agriculture not just as farming, but as a world of opportunity,” Heidi says.
Looking Ahead
For Heidi, farming is about resilience and community. Whether mentoring students, advocating for agriculture, or supporting women’s soccer, she embodies stewardship.
Her message is simple: “Eat more cranberries and consider a Cran Career. Agriculture needs the next generation of leaders, which she calls “Ag-Force.”
Fresh Cranberry Salsa
Equipment
- 1 Food processor
- 1 small bowl
Ingredients
- 1 package (12 ounces) fresh or frozen cranberries
- 1 cup sugar
- 6 green onions chopped
- ½ cup fresh cilantro leaves chopped
- 1 jalapeño pepper; halved seeded and finely chopped.
- Tortilla Chips or Crackers
- Optional 8oz. Cream Cheese
Instructions
- Pulse cranberries and sugar in a food processor until coarsely chopped.
- Transfer to a small bowl.
- Stir in the green onions, cilantro and jalapeno pepper.
- Modify to your preferred taste for tartness with less sugar and spiciness with peppers.
- Cover and refrigerate for several hours or overnight.
- Serve with crackers, tortilla chips, etc.
- Or, spread cream cheese on a serving tray, drain salsa and spoon over cream cheese.