The pie’s ever-growing popularity has made mozzarella the big cheese in Wisconsin. CALS researchers are helping state cheesemakers feed and grow that demand by developing new varieties for specialized and international markets.

CALS researchers are making important advances in detecting and treating septic shock, which is responsible for more than 200,000 deaths a year.

A CALS–medical school partnership leads to better, safer beverages for people who have trouble swallowing.

Peru, farmers hedge their bets. Located 12,000 feet above sea level, on the side of an Andean mountain, Puno has a growing season that’s short, cool and prone to frost.

When scientists in Kenya needed help developing a certification program for seed potatoes, a CALS plant pathologist stepped up to the task. The new program […]

1. It’s a booming industry.  The American hemp industry generates sales of $450 million a year, according to the Hemp Industries Association—about a quarter from […]

Reaching in for the first time: Students at a Chicago high school got a whole new perspective on cows.

As you read the feature stories in this edition of Grow, I invite you to consider how they reflect the mission, vision, guiding principles and […]

It sounds like science fiction—but it could happen in real life. Stan Temple describes “de-extinction” and its promise for conservation.

A CALS capstone class in genetics encourages students to explore their own genomes.

Transforming manure to energy in America’s Dairyland

A long-term study sheds light—and numbers—on benefits to farmers