In the Dairy State, it’s easy for a humble vegetable like the potato to get lost amid all the talk of milk and cheese. Consequently, […]

Mike Cerny has been farming long enough to have a reliable intuition when it comes to decisions about applying chemical protection to his crops. So […]

At some point in your life, you’ve probably gone to class knowing you left an assignment unfinished. The knot in your stomach grew as homework […]

In a country with more than 5,000 potato varieties, you might not expect the arrival of another one to be a big deal. But this […]

Not long ago, an unassuming house stood at 1645 Linden Drive. Clearly in its twilight years, white paint had worn away from its wooden siding, […]

If there’s anything that could be called the archenemy of Midwestern soybean producers, it just might be Sclerotinia stem rot. Once thought of as only […]

How CALS scientists help the world-renowned Whistling Straits golf course get ready for this summer’s PGA Championship

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

CALS is acclaimed as one of the best schools in the nation for training top-notch researchers and practitioners. Less known is the fact that CALS offers challenging, […]

Insects play a role in the spread of food-born pathogens on crops

BS’05 Genetics, Plant Pathology

Many of our state’s signature foods and industries are defined by a fragrant microbial process: fermentation. Why shouldn’t UW–Madison become a world leader in fermentation science? It’s a question that David Ryder, VP of brewing and research at MillerCoors, dares to ask—and a dream he’ll help CALS pursue.