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Selected topic: Science & Technology.
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It took multiple bus rides for a young Barry Ganetzky to attend college classes each day. That same singlemindedness has nourished the UW researcher’s longtime career, pushing him to study tiny creatures and find ways to treat human disease.
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 . . .
When three UW alumnae get to work each day, it’s all about astronauts and space suits and an evolving partnership with Russia to explore the universe. How cool is that?
Barry Popkin sees the struggle against food policies and marketing practices that promote excess weight as nothing less than a battle for human rights.
UW researchers help IBM try to create a cognitive computer chip.
A virtual behind-the-wheel experience tracks behavior on the road.
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.
Does genomics hold the secrets for the future of medicine? Eric Green believes it does — and that Bill Gahl is showing the way.
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.
Blogs aren’t just about trivial pursuits anymore. UW faculty are using these online diaries to share ideas and discoveries with colleagues around the world.
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.
Dairy Science 375: Evaluation of Dairy Agroecosystems in Wisconsin and Mexico
The Wisconsin State Herbarium traces its roots to the founding of the university
With sustainability at the forefront, this program has put Wisconsin ahead of the trend.
Barry Levenson makes a compelling case for his chosen condiment.
