In Vivo

• Investing in Our Future

  Dean Molly Jahn sees excellence, potential in CALS students.

On Henry Mall

• MySpace: Jorge Escalante

  Ira L. Baldwin Professor of Bacteriology

• Making Links

  Meat lab gives students a taste of the industry.

• Youth Movement

  High-school students tackle real science in CALS labs.

• Too Many A's?

  Prenatal vitamins may deliver more than baby needs.

• To Kill a Caterpillar

  A surprising strategy for combating gypsy moths.

• Greener Pastures

  Dairy science gets personal to reverse enrollment trend.

• The President's Cell Call

  WHEN ANNA SKOP PhD’00 got a letter from the White House in fall 2006, she first thought it was a prank. “It said they needed information for an FBI security check, and it asked for my Social Security number,” says the assistant professor of genetics. “That kind of makes you suspicious.” Skop complied anyway, and [...]

Field Notes

• Treading Lightly on Earth's Last Frontier

  Professor searches to lessen the blow of eco-tourism on Antarctica's fragile ecosystem.

• Sustainable Farming Key to Dairy's Growth

  UW professor sees potential in Mexican dairy industry.

• Playing Matchmaker for a Threatened Chicken

  CALS ecologists hoping to preserve greater prairie chickens and their "booming grounds."

Living Science

• Go Figure

  By blending biology and computational logic, Julie Mitchell is helping make math the next microscope.

Working Life

• Climbing to the Top

  Forestry grad Joe House goes out on a limb to promote tree saftey.

• Catching up with…Dennis Dimick

  MS'74 Agricultural Journalism

Back List

• Five Things Everyone Should Know About…GIS Maps

  GIS can be a useful tool in everyone's daily life.

Know How

• How to Study the Smell of Cheese

  SO YOU’RE WELL ALONG IN DEVELOPING THIS GREAT NEW CHEDDAR. You sample a piece from a trial run, and you notice this funny aroma. Kind of reminds you of gym socks. Can this Cheddar be saved? Here’s how researchers in UW-Madison’s food science department tackle the problem. Extract the flavor molecules. Cheese aromas are created [...]

My Space

• MySpace: Jorge Escalante

  Ira L. Baldwin Professor of Bacteriology