Do you know which cucurbita species make the best pumpkin pie?

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.

Demographers see a trend in rural Wisconsin that could begin to reverse decades of population decline. But will jobs follow?

Forty years after beating malaria as a child, CALS entomologist Que Lan is still battling the disease. And she’s discovered a genetic weakness in malaria-carrying mosquitoes that may finally give us the upper hand.

New dairy policy expert Mark Stephenson says Wisconsin still earns the title of America’s Dairyland by making great milk – and listening to the consumer.

Meat crafter program promotes artisanship in meat.

A fond farewell from CALS Dean Molly Jahn.

Pollutants that are harmful or toxic to humans are likely to be found in certain types of fish. Do you know which ones?

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.

Wisconsin growers may have the greenest potato on the planet. So why can’t you get it at your supermarket? It’s complicated.

The earliest signs of illness and disease show up in your body’s metabolites. Now scientists are figuring out how to track these molecules—and they’re changing medicine in the process.

When scientists feared thousands of kids with cystic fibrosis were going malnourished, HuiChuan Lai went to the data for answers.