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.”
A big part of 5th grade science project is the emphasis on using controls and variables in scientific experiment. How much water did you use? How often did you water? Did using hot or cold water make a difference?
The Wisconsin Ginseng Board came to Professor Ann McGuidwin to explore ways to assure Taiwan that the fresh roots would contain none of the R. similis nematode.
Research performed in the Ethiopian highlands shows that even in years with above average rainfall, crops can be severely reduced by drought early in the growing season, when seeds must sprout and get established.
The Wisconsin School for Beginning Dairy & Livestock Farmers, one of several “Short Courses” at CALS, helps beginning farmers like Andy Jaworski of the Green Bay area to get started.
A collaboration of faculty and students at four UW campuses, the traveling exhibition and public dialogue tour focuses on the intersection of farming, land, ethnic culture and history in Wisconsin.
The results of a three-year study offer some support for the belief that much of the nitrogen in the wastewater from cheese-making and vegetable processing leaves the soil and harmlessly enters the atmosphere.
A UW–Madison professor is honing a more efficient way to remove mint oil from tons of mint plants. Mint oil is an essential flavoring for gum, toothpaste, mouthwash and tea.
The field-day audience at UW–Madison’s agricultural stations has expanded beyond farmers to many throughout the ag industry who want to hear about the latest in farm research and education.
The corn secretes copious globs of mucus-like gel harboring bacteria that convert atmospheric nitrogen into a usable form, answering a longtime quest of scientists.
Four UW–Madison dairy science majors were at the 2,500-cow California farm in April to participate in the 2018 North American Intercollegiate Dairy Challenge, and their plan was the winning one.