Feature

Beautiful produce serves science in the Seed to Kitchen project.
Story on page 16.

Photo by Sevie Kenyon

Breeding for Flavor

CALS scientists are breeding new varieties of produce that not only are delicious, but also will thrive in organic growing systems. And in a new collaboration called “Seed to Kitchen,” they’re partnering with chefs and farmers to help determine what works best.

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Feature

Gough Island is home to the biggest
mice on Earth. Genetics professor
Bret Payseur and his team are coming
closer to figuring out why.
 
Photo by Peter Ryan/University of Cape Town

The Island of Giant Mice

Gough Island is home to the biggest
mice on Earth. Genetics professor
Bret Payseur and his team are coming
closer to figuring out why.

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Michael Geiger (right)
in the greenhouse at
a hydroponic salad
table workshop. The
greenhouse features
in-floor radiant heating
and custom growing
tables made of locally
purchased white cedar
and built by volunteers.
 
Photo courtesy of Michael Geiger

The Greenhouse as a Public Classroom

A CALS grad student sows seeds of community in northern Wisconsin

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Feature

Shawn Kaeppler.
 
Photo by Sevie Kenyon

To Market, to Market

A new program called Discovery to Product is helping researchers become entrepreneurs

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Soil science professor
Joel Pedersen studies the
biological impacts of nanomaterials,
including how
these materials interact
with cell membranes.
 
Photo by Sevie Kenyon

Safer Nanotech

A CALS researcher is investigating the biological impacts of nanomaterials

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Tara Roberts-Turner,
a founding farmer and
business manager of
the Wisconsin Food Hub
Cooperative, loads fresh
produce onto a truck
bound for Chicago.
 
Photo courtesy of Tara Roberts-Turner

The Road from Farm to Market

CALS researchers are working to more efficiently and sustainably get products from growers to consumers

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