Category: Summer 2016
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Posted on July 4, 2016
In the Field: Master Meat Crafters
Matthew Bayer Class of 2012 Matthew Bayer is the co-owner of Country Fresh Meats in Weston, Wisconsin, a family-owned and -operated meat processing plant that’s […]
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Posted on July 1, 2016
Strengthening Our Global Engagement
“The boundaries of the university are the boundaries of the state.” That belief has broadened since the inception of the Wisconsin Idea early last century. […]
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Student-Created Quaffs
This summer sees the launch of a new beer and wine designed and
produced with the help of students enrolled in two CALS-based programs. -
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Five things everyone should know about . . . Pulses
1. You’ve eaten them without knowing it. If the word “pulse” as a food leaves you flummoxed, fear not. The word pulse comes from the […]
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The Island of Giant Mice
Gough Island is home to the biggest
mice on Earth. Genetics professor
Bret Payseur and his team are coming
closer to figuring out why. -
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Dairy Dash Embodies the Spirit of Alpha Gamma Rho
A fun run with a serious mission has become a signature event for an agricultural
fraternity marking 100 years of service -
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Safer Nanotech
A CALS researcher is investigating the biological impacts of nanomaterials
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More Sustainable Feedstock for Ethanol
Perennial crop yields can compete with corn stover, study suggests
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The Road from Farm to Market
CALS researchers are working to more efficiently and sustainably get products from growers to consumers
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The Greenhouse as a Public Classroom
A CALS grad student sows seeds of community in northern Wisconsin
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To Market, to Market
A new program called Discovery
to Product is helping researchers
become entrepreneurs -
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The Futures Market—and Students’ Futures
Undergrad experience with commodity trading translates into jobs