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  • 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
    Mission: Delicious

    What makes Babcock ice cream so good to eat—and so good for science, students and industry?

  • Posted on March 29, 2012
    Give: 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
    Give: A Very Dairy Future

    Crowley 4-H Dairy Leadership Awards recognize outstanding dairy youth

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  • 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.

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    Cows, Up Close and Personal

    Special funding allows students more hands-on learning about animals

  • Posted on November 19, 2010
    Small Wonder

    Should Wisconsin honor its hardest-working bacterium?

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    Ecuador: Babcock’s Artisans Spread Cheese Expertise

    Taking cheese to Ecuador and beyond.

  • Posted on July 8, 2009
    Invisible Hands

    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.