When it was first constructed in 1951, Babcock Hall — UW’s beloved producer of ice cream, cheese, and other famous dairy goods — was […]

  Gwen Kelley BS’22 learned to cook by her mother’s side, amid the scents and seasonings of Thai curries, vegetable lasagna, and spanakopita. Those experiences […]

  On a frigid February afternoon, around 60 UW students gather near Dejope Residence Hall on the west end of campus. Their modern gear protects […]

  Carefully placed no-fishing zones can help fish populations thrive. And these zones, despite restricting where fishing is allowed, can help the fishing industry prosper […]

  It’s a Saturday morning at the farmers market. You check in with the grower at your favorite tomato stand, stop to enjoy the folk […]

  In The Promise of Safe Food for Billions (Grow, Fall 2021), Jori Skalitzky BS’22 highlighted a new food safety product called D-Tox, which was […]

  Over the past two years, research has been gearing up at the Wisconsin Cranberry Research Station. And more is yet to come. Here are […]

  It’s hard to walk through the grocery store without encountering at least one product that touts the health benefits of antioxidants. Marketed as the […]

  Elias Kemna BSx’23 is on track in his college career, and in more ways than one. First, he’s a member of the Wisconsin Track […]

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

  Greek yogurt is a relatively recent food fad in the U.S. But its unique taste and thick texture appeal to many, and it accounted […]

  Every choice we make as consumers has a climate impact. It’s often measured in terms of a “carbon footprint” — that is, the amount […]