When Kikkoman wanted to establish a naturally brewed soy sauce plant in Walworth, Wisconsin—an operation that was to become the world’s largest—the company had a […]

Microbes inhabit our bodies by the trillions, yet how they benefit us mostly remains a mystery. As scientists work with animals to illuminate that complex dynamic, they are excited about the potential microbes may hold for human health.

Protecting organic meats from deadly bacteria calls for developing new antimicrobial
agents from natural sources

The pie’s ever-growing popularity has made mozzarella the big cheese in Wisconsin. CALS researchers are helping state cheesemakers feed and grow that demand by developing new varieties for specialized and international markets.

CALS researchers are making important advances in detecting and treating septic shock, which is responsible for more than 200,000 deaths a year.

A CALS–medical school partnership leads to better, safer beverages for people who have trouble swallowing.

Patricia Paskov

Reaching in for the first time: Students at a Chicago high school got a whole new perspective on cows.

As you read the feature stories in this edition of Grow, I invite you to consider how they reflect the mission, vision, guiding principles and […]

It sounds like science fiction—but it could happen in real life. Stan Temple describes “de-extinction” and its promise for conservation.

When scientists in Kenya needed help developing a certification program for seed potatoes, a CALS plant pathologist stepped up to the task. The new program […]

1. It’s a booming industry.  The American hemp industry generates sales of $450 million a year, according to the Hemp Industries Association—about a quarter from […]