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.

This year marks CALS’ 125th anniversary, a milestone known as a “quasquicentennial.” One hundred and twenty-five is a proud age to reach. And we invite […]

1. They exist in Wisconsin. Parts of the Badger State have bedrock consisting of dolomite, an easily fractured rock that can be dissolved by water […]

Take this fall’s final exam!

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.

It sounds like science fiction—but it could happen in real life. Stan Temple describes “de-extinction” and its promise for conservation.

As you read the feature stories in this edition of Grow, I invite you to consider how they reflect the mission, vision, guiding principles and […]

1. It’s a booming industry.  The American hemp industry generates sales of $450 million a year, according to the Hemp Industries Association—about a quarter from […]

AMY STANTON joined CALS and UW-Extension in 2012 as a dairy science professor with particular expertise in animal well-being. Prior to joining CALS she was […]

1   They’re crazy nutritious and gluten-free. Hazelnuts are rich in vitamins (particularly vitamin E and B-complex groups of vitamins, including folates, riboflavin, niacin, thiamin) as […]