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

CALS researchers are leading a far-reaching effort to gather information about greenhouse gases related to dairy—and to give farmers and other industry professionals the tools they need to reduce them.

For decades DNA has stood in the spotlight of biological research. But scientists at CALS and across campus have also long been intrigued
by its chemical cousin, RNA—and are working to shed light on a surprisingly versatile molecule that holds great promise for human health.

What do millennials want? The popularity of a new CALS-based program addressing global health concerns offers at least one answer.

He’s been helping farmers, gardeners, landscapers, science students and pest-plagued citizens for decades. We present
a fond look at Phil Pellitteri, Wisconsin’s rock star entomologist, on the eve of his retirement.

Web-based science news has placed a higher burden on scientists
to more effectively share their discoveries with the public—
a challenge that CALS life sciences communicators
are ready to help them meet.

Microbes inhabit our bodies by the trillions, yet how they benefit us mostly remains a mystery. As scientists work with animals to illuminate that complex dynamic, they are excited about the potential microbes may hold for human health.

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.

CALS has long been renowned for extensive international engagement. A new program enriches global opportunities for undergrads by making international perspectives, skills and applications part and parcel of the science curriculum.

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.

CALS students and faculty are in the forefront of efforts to develop plant varieties for a burgeoning market

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.