Forty years after beating malaria as a child, CALS entomologist Que Lan is still battling the disease. And she's discovered a genetic weakness in malaria-carrying mosquitoes that may finally give us the upper hand. [...more]
ON THE COVER
The dairy industry has spent a century searching for the perfect traits in a milk cow. Advances in genetics are getting us closer than ever – and changing our idea of perfect in the process.
A fond farewell from CALS Dean Molly Jahn.
On Henry Mall
Long neglected, plant roots are sprouting new interest among scientists.
Student-led project inspires a Milwaukee neighborhood.
Persistance pays off for drought-resisting plants.
Meat crafter program promotes artisanship in meat.
Taking cheese to Ecuador and beyond.
Using an African grain to build community, economy in Sub-Sahara region.
China's iconic bears are leaving behind signs for their own conservation.
New dairy policy expert Mark Stephenson says Wisconsin still earns the title of America's Dairyland by making great milk - and listening to the consumer.
Sarah Mattison and husband Ryan Berndt own Hybrid Fitness and Fit Fresh Cuisine, two businesses that work in tandem to help clients get in shape. Located under the same roof in Fitchburg, Wis., Hybrid and Fit Fresh combine a workout gym with a restaurant offering locally grown, nutritionally balanced food.
Plants of the same species tend to flower, fruit and go to seed with remarkable synchronicity. How are they able to keep such rigid schedules?