A CALS partner program trains aspiring—and much-needed—farmers

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

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

Monica White works to ensure greater inclusion in our food system

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

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 […]

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.

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

Shelbi Jentz knew that CALS would open her eyes to new ideas, but she didn’t think a whole new way of eating would be one of them.

By presenting a fresh vision of the sport to new audiences, a program aims to stem an alarming drop in hunters

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 […]

This “supergrain” is not a grain. Quinoa (KEEN-wah) is not even in the grass family, unlike such grains as wheat, rye, oat and corn. As […]