Undergraduate Brooke Stibbe and alum Tom Schmidknecht BS’71 came to CALS with similar backgrounds. Both grew up in small rural Wisconsin towns, so both […]

  The association between obesity and infertility is a long-standing one. Some date the first written reference to this connection as early as 400 B.C., […]

  Jassim Al-Oboudi, a Ph.D. student in microbiology, recalls a flash of inspiration from his childhood. He was watching a PBS documentary at home, in […]

  Last year, the University of Wisconsin–Madison turned 175. The university has been celebrating this impressive milestone by hosting campus and statewide festivities and by […]

  In the intricate symphony of life’s development, there exists a genetic composer. The Hox gene family orchestrates the breathtaking diversity of forms found in […]

  Once thought to be the trash can of the cell, a little bubble of cellular stuff called the midbody remnant is actually packing working […]

  Speciation, the formation of new and distinct species over time, is an abstract concept that can be difficult for younger students to grasp. Multiple […]

  In The Promise of Safe Food for Billions (Grow, Fall 2021), Jori Skalitzky BS’22 highlighted a new food safety product called D-Tox, which was […]

  Wisconsin has a long history of vegetable production. It’s a leading producer of the nation’s processing vegetables, such as snap beans, sweet corn, carrots, […]

  Summer courses are an abiding tradition at UW. They’ve long been the boon of undergrads looking to stay on track to graduation, lighten their […]

  The ingredients for life are adrift in the Venusian clouds. Life is primarily composed of six chemical elements: carbon, hydrogen, nitrogen, oxygen, phosphorus, and […]

  Outside of agricultural and scientific circles, few people would hear the word “mycotoxin” and fully understand the reference. But they probably should. This menace […]