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  • Posted on June 14, 2012

    Graham Adsit BS’04 Biological Systems Engineering Graham Adsit moved from engineering into medicine, earning his M.D. at the Columbia University College of Physicians and Surgeons. […]

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    The grass gurus at CALS are coming up with water-saving practices for lawn care

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    If you read labels in the cereal aisle, you know that oats are among the heart-healthiest of foods. And they may soon be even more […]

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    Kendra Allen’s curiosity about science was sparked by an episode about oceanography on the children’s TV show, Arthur. She pursued that interest through an upbringing […]

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    This “supergrain” is not a grain. Quinoa (KEEN-wah) is not even in the grass family, unlike such grains as wheat, rye, oat and corn. As […]

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    A little assistance can go a long way. That’s the lesson learned from multiple trips by CALS dairy experts to the state of Uttar Pradesh in northern India, one of the poorest parts of the world.

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    Treat chickens, not humans. That’s the approach Amin Fadl is taking in developing a vaccine that could halt the deadly foodborne pathogen at its source.

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    What makes Babcock ice cream so good to eat—and so good for science, students and industry?

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    Wisconsin residents of all ages and backgrounds are tracking wolves, monitoring streams, banding birds, counting invasive plants and more—all in the name of “citizen science”

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    CALS has a unique legacy of celebrating the arts and humanities in agriculture. An exploration that formally started during the Depression is enjoying renewed vigor in rural arts celebration today.

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    A dozen years of cattle judging have taught Laura Elliott a lot. “You get to see all of your work and determination pay off when […]