UW's first enologist is mixing science and business to make Wisconsin's wine — and its wine industry — more robust.
Students and alumni have flocked to the sweet oasis famous for fresh, kosher donuts since 1996.
It could be the cheese curds and the spicy cheese bread that set it apart. After all, the market is tucked into the heart of America’s Dairyland. Or perhaps it’s the fact that — with one hundred and sixty vendors offering their goods each week — the market is the nation’s largest producer-only farmers’ market.
Babcock Hall Dairy Store
A pioneering UW entomologist helped start the insects-as-food movement.
For Melinda Myers MS’86, there’s something special about helping people grow their first tomato.
Dairy is not "straw hats and bib overalls" at the UW. The flagship institution in America's Dairyland draws on a long history of lacto-research, modern technology, and big data to thrive in what has become a very scientific field.
They’re loaded with butter and cheese. What’s not to love?
Students make s’mores at Dejope residence hall, September 10, 2012.
Photo by Bryce Richter …
Students create new recipe for a Wisconsin restaurant chain.
When it comes to baking cakes, Leigh Henderson MBA’07 is good — scary good.
With his accidental discovery of Vitamin A, UW professor Elmer McCollum kickstarted the field of modern nutrition.
What's a nine-letter word for "interwoven verbal puzzle"? Crossword! Try On Wisconsin's first cruciverbal challenge
Terrace Brat stand update
Tips and tricks for the dinner table during a job search
History of a local landmark.
Think that world hunger can’t be overcome? Bettina Luescher begs to differ.
When night settles on Milwaukee’s near south side, Clock Shadow Creamery starts humming
There appears to be a direct correlation between possessing a UW–Madison degree and having an affinity for Paisan’s Italian Restaurant.
Eric Dahl x’13 has a job that might be the envy of many college students: he’s paid to eat.
A popular option for first-year students brings classes down to size.
Annual event takes the focus off class reunions and puts it on learning and food.
A hotdog encased in soggy bagel dough with a side of Tater Tots and a skimpy fruit cup might not seem like much to write home about, but . . .
Barry Popkin sees the struggle against food policies and marketing practices that promote excess weight as nothing less than a battle for human rights.
The store and its name evoke memories both strong and sweet.
WAA unveils two gifts at campus birthday party.
This new program teaches the art and science of working with meat.
Library Mall is a little bit like Epcot theme park, but much easier on the wallet
Students and professors find crayfish study to be rewarding — and delicious.
Despite the hurdles, campus dining facilities are incorporating locally grown foods.
To feed the hungry, researcher looks to crops that aren’t being harvested.
Without the sauce, it might be just another burger. And without the burger, the Plaza Tavern might be just another bar.
The Division of University Housing has developed ways to feed every nutritional need.
Barry Levenson makes a compelling case for his chosen condiment.