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.

Sid Cook (first certified in 2002) Having won 569 national and international awards within the past 14 years, Sid Cook’s Carr Valley Cheese probably ranks […]

Kartik Chandran (PhD’01 Biochemistry) has spent years studying an organism that most of us hope never to experience: the Ebola virus. Last year the infectious agent not only spread within West Africa […]

CALS experts, led by dairy science professor Pam Ruegg, are providing training to help the Chinese meet a growing demand for dairy

Nikita Brabbit BS’08 Forest Science (Recreation Resource Management) Paraguay ’08–’10  Brabbit served as a Peace Corps volunteer specializing in agro-forestry in rural southeastern Paraguay, an […]

Courtney Booth BS’97 Agricultural Journalism Alice in Dairyland 1997 Today Courtney Booth’s most important job is being a mom of four. Together with her family, […]

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 […]

Jay Blasi BS’00 Landscape Architecture Jay Blasi started doodling golf course designs on placemats when he was eight years old. He began researching the field […]

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 […]

Our planet and its 7 billion people face a number of challenges, many of them concerning providing enough food and water for a growing population. […]

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 […]

CALS is partnering with businesses, the state and other stakeholders to develop a Wisconsin meats brand that could emulate the success of the state’s artisan cheese.