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.
The study shows consuming crickets can help support the growth of beneficial gut bacteria, and that eating crickets is not only safe in large amounts but may also reduce inflammation in the body.
A new study published today in the Proceedings of the National Academy of Sciences says we are dramatically underestimating the role inland fisheries play in global food security.
Batch freezer short course participants come from all over to learn how to flavor ice cream from scratch, artisanal-style and using safe manufacturing practices.
For 14 years, Ahna Skop, a professor of genetics, has baked a cake to celebrate each of her lab’s academic publications and graduating students.
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.
As you bite into your next peanut butter and jelly sandwich, chew on this: The peanut you’re eating has a secret.
The phenotyping center at the Wisconsin Crop Innovation Center aims to develop new ways to measure plants and address novel questions about what factors influence crop performance.
The Wisconsin Seed Potato Certification Program, a 104-year-old program run by UW–Madison, is dedicated to supplying Wisconsin farmers with quality, disease-free tubers.
UW–Madison alumnus Gabriel Stulman is the celebrated owner of five successful restaurants in the West Village section of New York City. From cook to waiter to bartender to owner, he has done it all in a notably demanding industry. Founder of a culinary family in a foodie’s paradise, Stulman is one of our Big Apple Badgers — UW alumni making their mark in NYC.
The first Food Sovereignty Symposium and Festival will be March 10 to 12. It focuses on how communities manage their food systems while celebrating indigenous, local and regional foods.
Have you noticed that more and more restaurants are featuring great-tasting, locally sourced foods on their menus? Now, through a UW–Madison horticulture initiative called “Seed to Kitchen,” chefs on the culinary cutting edge are working with plant breeders to grow produce with specific flavor characteristics their customers will love.
Square Harvest allows consumers to order exactly what they need from small, local farms and food producers, marrying computer technology with small-batch food production.
The crop's full genetic code was just deciphered by a team of researchers led by UW–Madison horticulture professor and geneticist Phil Simon.