Jordan Nehls BS’17 cooks up a lot of hamburgers and chicken breasts — but it’s not the sort of fare she can serve to […]

  Wisconsin has a Grade A past when it comes to the meat industry. It’s the birthplace of several iconic brands that made sausage and […]

  At a sweeping bend of the Mississippi River, where the waterway widens and flows through shimmering Lake Pepin, tourists come to snarf slabs of […]

In 1925, biochemistry professor Harry Steenbock did something that, at the time, was considered highly unusual. He had developed a process for using ultraviolet radiation […]

  Lusayo Mwakatika BS’21 grew his first garden at the age of 14. He harvested his own vegetables, sold them to friends and neighbors, and […]

  Cold milk has long been offered alongside lunches and snacks in elementary schools, traditionally served in paper cartons. But those cartons require refrigeration, and […]

  For government agencies and conservation groups, protecting forests can be a tall order. Their resources often don’t allow them to cover the sheer amount […]

  When Kit Chow BSx’21 decided to study biological systems engineering at CALS, he knew he would get to do one of his favorite things […]

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

  In the Midwest, we’re used to seeing big fields dotted with cattle and steel barns bustling with broiler chickens. Beef, poultry, and pork are […]

  When Monica White joined the UW faculty in 2012, she was already hard at work on the project that would become Freedom Farmers, a […]

  In late 2018, Ralph and Beth Aschenbrenner started hearing a lot of good things about growing industrial hemp. Hemp is an incredibly versatile plant, […]