A decades-long CALS field project offers key insights into different approaches to agriculture

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

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.

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

When it comes to mosquitoes, nobody wants to be attractive

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

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

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.

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

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

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.

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.