1. You’ve eaten them without knowing it. If the word “pulse” as a food leaves you flummoxed, fear not. The word pulse comes from the […]

A new program called Discovery
to Product is helping researchers
become entrepreneurs

Class Act – Kate Griswold

As a professor of pediatrics at the University of California, San Francisco, Andrea Garber BS’92 PhD’99 conducted a groundbreaking study concerning a very vulnerable group: […]

CALS scientists are breeding new varieties of produce that not only are delicious, but also will thrive in organic growing systems. And in a new collaboration called “Seed to Kitchen,” they’re partnering with chefs and farmers to help determine what works best.

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 […]

AS A CHILD NICOLE DRIVES spent a lot of time in the kitchen with her grandmother, Laura Lee. “Lala” could make all kinds of wonderful […]

Wondering what’s fueling the success of UW athletes? Look no further than Red Whey, a recovery drink composed of tart red cherry juice and whey […]

It’s the “miracle vitamin” that was discovered by a CALS-trained researcher—-and our scientists have been prominent in exploring it ever since. What have we learned about the true benefits of vitamin D and its promise?

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.

Meet the 12 CALS alumni who are making a difference in nutrition.