In 2013, the $10 million Dairy Coordinated Agricultural Project, or Dairy CAP, set out to assess the greenhouse gas contributions of the dairy industry and […]

In the Dairy State, it’s easy for a humble vegetable like the potato to get lost amid all the talk of milk and cheese. Consequently, […]

Mike Cerny has been farming long enough to have a reliable intuition when it comes to decisions about applying chemical protection to his crops. So […]

Srinivasan Damodaran came to the United States in 1976 from South India, where the green revolution was fueling an explosion of wheat and rice production […]

At some point in your life, you’ve probably gone to class knowing you left an assignment unfinished. The knot in your stomach grew as homework […]

1. A2 milk comes from cows with a natural genetic variation that gives their milk a slightly different protein ratio than conventional milk. All milk […]

Stephanie Hoff BSx’19 grew up in small towns near Thorp, Wisconsin, as part of a rural community where people have a pretty good understanding of […]

In a country with more than 5,000 potato varieties, you might not expect the arrival of another one to be a big deal. But this […]

Last fall, when the “Gastropod” podcast came to UW–Madison to partici­pate in the 2018 Wisconsin Science Festival, hosts Cynthia Graber and Nicola Twilley asked Irwin […]

The summer vegetables sag in the wake of the first frosts. But the low October sun still warms the fields of the Eagle Heights Community […]

Mycotoxins are small, poisonous molecules, produced by certain species of molds, that can cause disease or death in animals and humans. Mycotoxin-producing fungi can invade […]

The term is “nitrogen fixation.” No, it doesn’t refer to an unhealthy obsession with one of the most common chemical elements on Earth. Rather, it’s […]