Category: Cover Story
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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.
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Posted on October 12, 2012
Vitamin D–The Hype and the Hope
It’s the “miracle vitamin” that was discovered by a CALS-trained researcher—-and our scientists have been prominent in exploring it ever since. What have we learned about the true benefits of vitamin D and its promise?
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Posted on June 14, 2012
Mission: Delicious
What makes Babcock ice cream so good to eat—and so good for science, students and industry?
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Posted on February 24, 2012
Growing Future Farmers
A booming population means more mouths to feed—and more farmers needed to feed them. A number of CALS programs focus on bringing new farmers into the field.
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Posted on June 20, 2011
It Takes a Village
Waves of undergrads in Uganda with CALS have taken the African proverb as a call to action. Their engagement has included founding a nonprofit and choosing careers in which they serve communities at home and abroad.
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Posted on February 15, 2011
Crafted with Care
Wisconsin’s artisan cheese renaissance may be a miracle, but it’s no accident. Government, academia and nonprofits all have had a hand in the market’s delectable bloom.
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Posted on November 22, 2010
Finding a Cow’s Inner Dairyness
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.
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Posted on July 21, 2010
The Catch
Fish are good for you—except when they’re bad. How a legacy of environmental contamination continues to haunt one of our healthiest foods, and what we can do to fix it.
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Posted on March 23, 2010
Fixing Our Food: Get Back in the Kitchen
The skill to cook good food is rapidly disappearing in the average American family. Can we get it back? Yes–but not by watching food network.
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Fixing Our Food: Eat Less
Want to preserve the world’s food supply? Start by limiting your own. It just might save your life.
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Fixing Our Food: Get Creative About Food Safety
We’ll never be 100 percent at spotting threats to our food. But what if the pathogens gave themselves up?
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Fixing Our Food: Keep Finding What Makes Food Healthy
Exploring the science of how foods interact with our bodies will lead to healthier foods and lifestyles.