Check out the latest news and articles.
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Meat, With a Touch of Fruit
Posted on November 20, 2013Protecting organic meats from deadly bacteria calls for developing new antimicrobial
agents from natural sources -
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The Power of Pizza
Posted onThe pie’s ever-growing popularity has made mozzarella the big cheese in Wisconsin. CALS researchers are helping state cheesemakers feed and grow that demand by developing new varieties for specialized and international markets.
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Targeting a Killer
Posted onCALS researchers are making important advances in detecting and treating septic shock, which is responsible for more than 200,000 deaths a year.
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Tasty Solution
Posted onA CALS–medical school partnership leads to better, safer beverages for people who have trouble swallowing.
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Peru: Potato Exchange Benefits Peruvians
Posted onPeru, farmers hedge their bets. Located 12,000 feet above sea level, on the side of an Andean mountain, Puno has a growing season that’s short, cool and prone to frost.
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Kenya: Certified Seed Potatoes for Kenya
Posted onWhen scientists in Kenya needed help developing a certification program for seed potatoes, a CALS plant pathologist stepped up to the task. The new program […]
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Five things everyone should know about … Industrial Hemp
Posted on1. It’s a booming industry. The American hemp industry generates sales of $450 million a year, according to the Hemp Industries Association—about a quarter from […]
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Gut Feeling
Posted onReaching in for the first time: Students at a Chicago high school got a whole new perspective on cows.
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Growing Our Future
Posted onAs you read the feature stories in this edition of Grow, I invite you to consider how they reflect the mission, vision, guiding principles and […]
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Will Dead Species Live Again?
Posted onIt sounds like science fiction—but it could happen in real life. Stan Temple describes “de-extinction” and its promise for conservation.
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Making It Personal
Posted onA CALS capstone class in genetics encourages students to explore their own genomes.