Only deep, earthy beets, rich sweet corn and bright kale were fit for the Farm to Flavor dinner, a showcase for vegetables bred specifically for intense flavor by the UW–Madison plant breeding network the Seed to Kitchen Collaborative.
Tom Eggert and his colleagues at UW–Madison are helping businesses showcase their sustainable practices through the Wisconsin Sustainable Business Council.
It may be music to gardeners’ ears, but that tune could be alarming to some native and migratory birds and bugs.
As more than 7,400 students prepare to move out of the university residence halls, the UW–Madison Division of University Housing is asking for volunteers to help residents and their families repurpose or recycle items they no longer need.
Madison Student Personnel Association (SPA) will host its annual conference, “Building a Sustainable Self," Thursday, Oct. 30, at Union South. By promoting its theme of sustainability — relating to self-care, as well as creative approaches in education that ready students to step into their role as civic and workplace leaders upon graduation — the conference will offer opportunities for participants to pursue their work with a healthier, more strategic focus.