Jiwan Palta uses gypsum to help Peruvian farmers improve their potato crop

That’s the question Edward Janus pursues in Creating Dairyland, a new book from the Wisconsin Historical Society Press. Not surprisingly, it’s a CALS Who’s Who, […]

It’s the Wisconsin Idea gone global. That’s one way to describe Colonel Darrel Feucht’s pending mission in Afghanistan. The Fall River resident, a loan services facilities manager in civilian life, is leading a newly formed 58-member National Guard team that includes agronomists, hydrologists, forest scientists and a veterinarian. The goal of their 11-month tour? To help restore Afghanistan’s farmland and provide a viable alternative to growing poppies for the drug trade

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.

Alexandra Huerta comes from a family of agricultural workers, but she is taking her career in a very different direction.

Bill Tracy knew it was coming. But the burst of sweetness from the ear of corn he’d just bitten into was so swift that he […]

Sarah Mattison and husband Ryan Berndt own Hybrid Fitness and Fit Fresh Cuisine, two businesses that work in tandem to help clients get in shape. Located under the same roof in Fitchburg, Wis., Hybrid and Fit Fresh combine a workout gym with a restaurant offering locally grown, nutritionally balanced food.

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.

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.

Taking cheese to Ecuador and beyond.

Using an African grain to build community, economy in Sub-Sahara region.