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

Sid Cook (first certified in 2002) Having won 569 national and international awards within the past 14 years, Sid Cook’s Carr Valley Cheese probably ranks […]

Students from all backgrounds are invited to a class that explores, questions and celebrates our connections to the vegetable kingdom.

Before last summer, Vera Swanson’s only exposure to plant sciences had been through classes in introductory biology. That changed big-time when Swanson, a junior majoring […]

Biosensors being developed for food products offer a vastly improved indicator of freshness and safety

CALS scientists from a wide range of disciplines help forge the future of a growing field

CALS experts, led by dairy science professor Pam Ruegg, are providing training to help the Chinese meet a growing demand for dairy

12 Alumni who are making a difference in the meat industry.

The skill to cook good food is rapidly disappearing in the average American family. Can we get it back? Yes–but not by watching food network.