Menu

  • Posted on March 8, 2024
    Rural Prosperity Through Climate-Smart Farming

      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 […]

  • Posted on November 2, 2023
    Five Energizing Facts About Agrivoltaics

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

  • Posted on
    How Waste Becomes a Resource

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

  • Posted on July 7, 2023
    From Pesky Weed to Biofuel Resource

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

  • Posted on
    Research Fellowship Aims to Diversify the Brewing Industry

      “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 […]

  • Posted on October 18, 2022
    Renewable Fuel Policy Refresh?

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

  • Posted on April 29, 2022
    Good Ideas, Grown and Shared

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

  • Posted on
    Six Key Facts about Lab-Grown Meat

      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 […]

  • Posted on February 25, 2021
    How a Renaissance Molecule Is Made

      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 […]

  • Posted on
    ‘Meat’ Our New Building

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

  • Posted on October 1, 2020
    Of Mutant Wranglers and Slime Whisperers

      In 1909, the German chemist Fritz Haber sparked an agricultural revolution. Using enormous pressures and high temperatures, he had learned how to efficiently transform […]

  • Posted on February 25, 2020
    19 in ’19

    The faculty ranks are growing at CALS, and it’s a positive sign for the future of the college. Some major challenges in the last few […]