Posted on October 12, 2012
Our Signature Foods—and CALS
Wisconsinites aren’t called Cheeseheads for nothing. But consider, too, our deep love of brats fresh from the grill and a gooey ice cream sundae for […]
Posted on October 11, 2012
A New Way to Bucky
Tired of ice cream? Not a chance. But if you’re looking for a cold, milk-based coffee drink, consider Babcock Hall’s latest creation. Buckyccino, available at […]
Posted on June 14, 2012
What makes Babcock ice cream so good to eat—and so good for science, students and industry?
Posted on March 29, 2012
Pay It Forward
Growing up on a family dairy farm didn’t allow much time for slacking off, recalls Jennifer Holle. “Since I’ve been able to carry a small […]
Posted on October 13, 2011
A Very Dairy Future
Crowley 4-H Dairy Leadership Awards recognize outstanding dairy youth
Catch up with . . . Richard Wagner MS’75, PhD’79 Food Science
MS’75, PhD’79 Food Science
Posted on October 6, 2011
How Wisconsin Became Cow Country
That’s the question Edward Janus pursues in Creating Dairyland, a new book from the Wisconsin Historical Society Press. Not surprisingly, it’s a CALS Who’s Who, […]
Posted on February 15, 2011
Crafted with Care
Wisconsin’s artisan cheese renaissance may be a miracle, but it’s no accident. Government, academia and nonprofits all have had a hand in the market’s delectable bloom.
Cows, Up Close and Personal
Special funding allows students more hands-on learning about animals
Posted on November 19, 2010
Should Wisconsin honor its hardest-working bacterium?
Ecuador: Babcock’s Artisans Spread Cheese Expertise
Taking cheese to Ecuador and beyond.
Posted on July 8, 2009
In rural Wisconsin, Latino immigrants are the unseen labor that keeps the dairy industry running. Researchers and farmers are coming together to pull the veil off this vital, but fragile, workforce.
Wisconsin's Magazine for the Life Sciences