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  • Posted on June 18, 2013
    Wisconsin’s “Brown Gold” Rush

    Transforming manure to energy in America’s Dairyland

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    The Value of GMOs

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

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    “Highway Robbery” Has Far-Reaching Costs

    In the busy port town of Tema, Ghana, the driver of a tanker truck of gasoline northbound for Bamako, Mali, loads a few dozen pineapples […]

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    Getting to the heart of a problem

    Research sheds light on a deadly condition

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    A Ringing Success

    “They called my cow’s name and the place lit up,” says dairy science major Jordan Ebert. “It was an adrenaline rush—the coolest experience I have […]

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    Better Barns for Dairy

    Biological systems engineering professor and UW-Extension specialist Brian Holmes recently spent two weeks in Moldova under the auspices of CNFA, a nonprofit that focuses on rural economic growth in developing countries.

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    Happy Cows Everywhere

    AMY STANTON joined CALS and UW-Extension in 2012 as a dairy science professor with particular expertise in animal well-being. Prior to joining CALS she was […]

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    Five things everyone should know about… Hazelnuts

    1   They’re crazy nutritious and gluten-free. Hazelnuts are rich in vitamins (particularly vitamin E and B-complex groups of vitamins, including folates, riboflavin, niacin, thiamin) as […]

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    Erin Crain

    Erin Crain MS’99 Landscape Architecture • Whether she’s hiking, gardening or hunting for turkey, Erin Crain has a passion for the outdoors, so it makes […]

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    Brian Fluno

    Brian Fluno BS’97 Landscape Architecture • Brian Fluno was drawn to landscape architecture because of the discipline’s blend of science, horticulture and art, he says. […]

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    Paul Gobster

    Paul Gobster MS’83 Landscape Architecture • As a research social scientist with the USDA Forest Service’s Northern Research Station in Evanston, Illinois, Paul Gobster examines […]

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    Yummier Burgers

    Who appreciates burgers more than a college student—particularly if the student is interested in meat science? It made sense that Gilly’s Frozen Custard would turn […]