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

If you read labels in the cereal aisle, you know that oats are among the heart-healthiest of foods. And they may soon be even more […]

Kendra Allen’s curiosity about science was sparked by an episode about oceanography on the children’s TV show, Arthur. She pursued that interest through an upbringing […]

This “supergrain” is not a grain. Quinoa (KEEN-wah) is not even in the grass family, unlike such grains as wheat, rye, oat and corn. As […]

A little assistance can go a long way. That’s the lesson learned from multiple trips by CALS dairy experts to the state of Uttar Pradesh in northern India, one of the poorest parts of the world.

Treat chickens, not humans. That’s the approach Amin Fadl is taking in developing a vaccine that could halt the deadly foodborne pathogen at its source.

What makes Babcock ice cream so good to eat—and so good for science, students and industry?