The cows returned to UW's Dairy Cattle Center on Sept. 1, five months after they were removed because of the COVID-19 pandemic. Without students on campus or research projects, the center was temporarily shuttered on March 27.
UW researchers are working with dairy farmers, producers and equipment manufacturers to use data to make useful, real-time decisions.
Brothers Bob and Jim Conant didn’t know the first thing about hops when they started their now thriving hops farm in Tomah. So they turned to their Monroe County Agriculture Educator from what is now the UW–Madison Division of Extension.
Researchers found that ideal cow genetics, improved feeding strategies and better manure management could allow dairy farms to cut greenhouse gas emissions while producing more milk with less feed.
“By the time Discovery Farms left Cashton in 2017,” says Jack Herricks, “the relationship had changed, the era of finger pointing and distrust had left. It was a pretty dramatic shift.”
A graduate student is working on a project to build connections between the UW and Native American tribes around wild rice protection and restoration efforts.
Wisconsin has a healthy potato industry, ranking in the top 5 nationally. It’s bolstered by support from the University of Wisconsin–Madison, ranging from supplying seed potatoes to advice on growing to research into pests.
UW-Madison’s Division of Extension experts are helping Wisconsin farmers learn how to better grow crops like grapes, hops and hazelnuts, to support the bottom line in a state battered by low prices for corn, soybean and milk.
Focusing on the intersection of farming, land, race, and ethnicity in the state, this initiative of the Wisconsin Farms Oral History Project set out with a goal of bringing people from diverse backgrounds together; people often separated despite living and working in the same towns or regions.
“Apprenticeship is an excellent fit for vegetable farming because so much of how we learn to grow food – is by growing food.”
The fungicide was originally devised to protect seeds during storage but was so effective at limiting mold damage that it is now widely used to treat produce after harvest to extend its shelf life.
“This benefits the industry in two ways,” says the chair of the Department of Dairy Science. “Students conduct research that leads to new products and protocols and technologies. And they graduate as highly trained potential employees.”