Wisconsinites aren’t called Cheeseheads for nothing. But consider, too, our deep love of brats fresh from the grill and a gooey ice cream sundae for […]

In celebration of its 40th anniversary, the Wisconsin Agricultural and Life Sciences Alumni Association (WALSAA) is honoring individuals who have made a difference not only […]

Bacteria found in cow rumens could be harnessed to process biofuel

A hands-on program takes wannabe foresters to the scene of their future profession

It’s a great biological mystery—how millions of migratory birds make epic journeys between their breeding and wintering grounds every year, rarely losing their way.

Doug Weibel has a seemingly endless list of questions about bacteria, and he is using all tools at his disposal—and creating some new ones—to find the answers

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?

Tired of ice cream? Not a chance. But if you’re looking for a cold, milk-based coffee drink, consider Babcock Hall’s latest creation. Buckyccino, available at […]

These critters not only do your garden good—they also are beautiful or at least interesting to look at. But to get them in your garden, you have to roll out the welcome mat.

Where did the first commercial cheese-making plant in Wisconsin start operating?

Graham Adsit BS’04 Biological Systems Engineering Graham Adsit moved from engineering into medicine, earning his M.D. at the Columbia University College of Physicians and Surgeons. […]

The grass gurus at CALS are coming up with water-saving practices for lawn care