We often look to the smallest life-forms for help solving the biggest problems: Microbes can make foods and beverages, cure diseases, treat waste, and […]

  It’s easy to ruminate over methane when thinking about dairy and its production challenges. Cattle are essential to Wisconsin’s $45.6 billion dairy community. But […]

  Back in November, at the annual meeting of the Association of Public and Land-Grant Universities, I was presented with some alarming statistics about rural […]

  In the quest to combat climate change, the idea of using agricultural landscapes in the Midwest to support renewable energy production has focused primarily […]

  Victor Ujor’s fascination with microorganisms — bacteria, fungi, viruses — began with an issue of Time magazine. What he encountered in the pages of […]

  It may be time for corn to take a back seat. This most widely used and cheapest source of ethanol could lose its top […]

  “There’s so much more that goes into brewing beer than just the ingredients,” says Tony Bugher, president of the Jacob Leinenkugel Brewing Company. The […]

  Reducing greenhouse gas emissions is a critical step in mitigating climate change. One way to do this is to expand renewable fuels, which can […]

  They are unconventional laboratories, classrooms, and proving grounds — places to connect with the land and with nature. UW’s Agricultural Research Stations are the […]

  Plant-based protein and “meat-alternative” products have streamed into the marketplace in recent years. This trend has been driven in part by world population growth […]

  Fatty acids, the compounds that provide antioxidant and anti-inflammatory benefits through diets rich in leafy greens and fish, are now also heralded for their […]

  On Nov. 6, CALS celebrated the opening of the new Meat Science and Animal Biologics Discovery (MSABD) building. Part of the Department of Animal […]