Tag Food

Food processors, UW collaborate to remove guesswork from wastewater disposal

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.

Eating crickets can be good for your gut, according to new clinical trial

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.

Study finds “hidden harvest” in world’s inland fisheries

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.

Fantastic frozen fascination: UW–Madison stages one-of-a-kind ice cream workshop

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.

Cakes make for delicious, approachable science outreach

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.

Farm to Flavor dinner showcases vegetables bred for flavor

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.

Peanut family secret for making chemical building blocks revealed

As you bite into your next peanut butter and jelly sandwich, chew on this: The peanut you’re eating has a secret.

New center brings together biologists, engineers to improve crops

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.

From test tube to plate, UW–Madison program keeps potatoes clean

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.

Big Apple Badgers: Gabriel Stulman

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.

Food sovereignty events explore indigenous cuisine

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.

Plant breeders partner with chefs for tastier produce

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.

Farm-to-home delivery service wins innovation award

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.

Carrot genome paints picture of domestication, could help improve crops

The crop's full genetic code was just deciphered by a team of researchers led by UW–Madison horticulture professor and geneticist Phil Simon.