12 Alumni who are making a difference in the meat industry.

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.

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.

Persistance pays off for drought-resisting plants.

Should Wisconsin honor its hardest-working bacterium?

Meat crafter program promotes artisanship in meat.

A fond farewell from CALS Dean Molly Jahn.

Taking cheese to Ecuador and beyond.

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

China’s iconic bears are leaving behind signs for their own conservation.