The Plant Breeding and Plant Genetics (PBPG) program is marking an impressive milestone this year. In June, faculty, staff, students, and alumni will gather for […]

Kai Rasmussen BSx’18 spends much of his time studying how plants react to being in outer space. For many of his friends, this calls to […]

Gerry Weiss, a Grant County farmer, scientist, and permaculturist, recounts a lifetime of innovation and collaboration with CALS and UW Cooperative Extension

The new Wisconsin Crop Innovation Center is poised to serve as an exciting incubator for agricultural improvement.

Matthew Bayer     Class of 2012 Matthew Bayer is the co-owner of Country Fresh Meats in Weston, Wisconsin, a family-owned and -operated meat processing plant that’s […]

A new program called Discovery
to Product is helping researchers
become entrepreneurs

A CALS grad student sows seeds of community in northern Wisconsin

CALS researchers are working to more efficiently and sustainably get products from growers to consumers

Class Act – Kate Griswold

CALS scientists are breeding new varieties of produce that not only are delicious, but also will thrive in organic growing systems. And in a new collaboration called “Seed to Kitchen,” they’re partnering with chefs and farmers to help determine what works best.

A cost-efficient, less environmentally disruptive way of planting is proving effective with the heavy soils of central Wisconsin

A cost-saving technology allows farmers to better synchronize when cows are in heat