1. Chickens are definitely going mainstream. Whether it’s due to the interest in locally produced foods or simply a desire for a natural hobby, a […]

Plants of the same species tend to flower, fruit and go to seed with remarkable synchronicity. How are they able to keep such rigid schedules?

Sarah Mattison and husband Ryan Berndt own Hybrid Fitness and Fit Fresh Cuisine, two businesses that work in tandem to help clients get in shape. Located under the same roof in Fitchburg, Wis., Hybrid and Fit Fresh combine a workout gym with a restaurant offering locally grown, nutritionally balanced food.

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.

Demographers see a trend in rural Wisconsin that could begin to reverse decades of population decline. But will jobs follow?

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.