Menu

  • Posted on October 10, 2016
    Green Therapy

    Redesigning landscapes to heal body and soul – drawing on CALS expertise

  • Posted on June 28, 2016
    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.

  • Posted on March 4, 2016
    A Jolt to the System

    For CALS geneticist Barry Ganetzky, insight into the genetic underpinnings of traumatic brain injury began by knocking out fruit flies.

  • Posted on November 3, 2015
    Bitten

    When it comes to mosquitoes, nobody wants to be attractive

  • Posted on June 9, 2015
    Plant Prowess

    CALS scientists from a wide range of disciplines help forge the future of a growing field

  • Posted on March 2, 2015
    Forever Rising

    We depend on yeasts for products ranging from beer and biofuel to forage and pharmaceuticals. But according to Chris Todd Hittinger and his colleagues at CALS, we’ve only begun to understand and mine the possible uses of these hardworking model microbes

  • Posted on November 3, 2014
    Meeting the Scourge

    The tiny emerald ash borer is decimating trees in the Upper Midwest. CALS researchers are helping communities understand how to prevent and contain the damage.

  • Posted on November 2, 2014
    Connecting Our Ways of Knowing

    A CALS partnership engages Native American kids in science by integrating indigenous knowledge into teaching and learning

  • Posted on June 19, 2014
    Gardening for the People

    Master Gardener Volunteers bring expertise and the joy of growing to diverse people and projects around the state.

  • Posted on November 20, 2013
    The Power of Pizza

    The 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.

  • Posted on June 18, 2013
    Protecting our Pollinators

    Bees, so crucial to our food supply, are dying off at alarming rates. CALS researchers are taking a close look at everything from the microbes in their hives to the landscapes they live in to identify in what conditions bees thrive.

  • Posted on February 15, 2013
    Meats Made in Wisconsin

    CALS is partnering with businesses, the state and other stakeholders to develop a Wisconsin meats brand that could emulate the success of the state’s artisan cheese.