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  • Posted on March 8, 2024
    Flexibility + Preparation = Resilience

      The COVID-19 pandemic expanded our everyday vocabulary to include words such as “PCR test” and “supply chain.” Economists and the general public alike wondered […]

  • Posted on July 4, 2016
    In the Field: Master Meat Crafters

    Matthew Bayer     Class of 2012 Matthew Bayer is the co-owner of Country Fresh Meats in Weston, Wisconsin, a family-owned and -operated meat processing plant that’s […]

  • Posted on November 3, 2015
    Going for the Gut

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

  • 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 November 22, 2010
    The Grow Dozen: Alumni who are making a difference in the meat industry

    12 Alumni who are making a difference in the meat industry.