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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 […]

  • Posted on July 1, 2016
    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.

  • Posted on
    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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    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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    To Market, to Market

    A new program called Discovery
    to Product is helping researchers
    become entrepreneurs

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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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    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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    More Sustainable Feedstock for Ethanol

    Perennial crop yields can compete with corn stover, study suggests

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    Safer Nanotech

    A CALS researcher is investigating the biological impacts of nanomaterials

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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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    A growing appetite for food systems

    Anyone looking to see exciting growth of a new field should talk with the Department of Community and Environmental Sociology. Since changing its name from […]