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  • Posted on October 11, 2019
    The Tuber Protector

    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, […]

  • Posted on June 19, 2019
    ‘App’-riculture

    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 […]

  • Posted on
    The Case for Healthier Tomatoes

    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 […]

  • Posted on
    Peru | New Potato Helps Farmers Weather the Frost

    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 […]

  • Posted on October 17, 2018
    So Long, Science House

    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, […]

  • Posted on
    Resistance Is Not Futile

    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 […]

  • Posted on June 9, 2015
    Eyes on the Green

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

  • Posted on
    Plant Prowess

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

  • Posted on March 2, 2015
    Give: Science for Citizens

    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, […]

  • Posted on November 2, 2014
    Of Pests and Pathogens

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

  • Posted on October 12, 2012
  • Posted on June 20, 2011
    Rising to the Top

    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.