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 CALS-based start-up offers an antibiotic alternative to animal producers

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

A new form of ownership agreement keeps new plant varieties free for all

What do millennials want? The popularity of a new CALS-based program addressing global health concerns offers at least one answer.

Patricia Paskov

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 […]

Peru, farmers hedge their bets. Located 12,000 feet above sea level, on the side of an Andean mountain, Puno has a growing season that’s short, cool and prone to frost.

In the busy port town of Tema, Ghana, the driver of a tanker truck of gasoline northbound for Bamako, Mali, loads a few dozen pineapples […]

A long-term study sheds light—and numbers—on benefits to farmers

1   They’re crazy nutritious and gluten-free. Hazelnuts are rich in vitamins (particularly vitamin E and B-complex groups of vitamins, including folates, riboflavin, niacin, thiamin) as […]

Bees, so crucial to our food supply, are dying off at alarming rates. CALS researchers are taking a close look at everything from the microbes in their hives to the landscapes they live in to identify in what conditions bees thrive.