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.

Alarmed by a drop in hunting, researchers investigate how to better market the sport to new audiences.

“Biochemistry in the Kitchen” workshops give Girl Scouts the opportunity to study strawberry DNA.

CELEBRATE “Peace Corps and Africa: Fifty Years,” to be held on the UW-Madison campus March 24-26. The event brings together former volunteers, musicians, artists, storytellers, […]

Like a lot of graduate students, Sarah Jacquart took time this summer to focus on her research. But in her case, that meant spending five […]

Student-led project inspires a Milwaukee neighborhood.

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

Taking cheese to Ecuador and beyond.

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.

Michael Lee BS’87

Veteran professor Jack Kloppenburg takes on a new role helping students figure out what it means to live green.

Concentrating agricultural production is becoming expensive and risky. We need a broader array of foods grown closer to home.