Ryan Ziegelbauer MS ’06 calls upon his degree in urban and regional planning to create masterpieces in a familiar medium: Lego bricks.
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The cruelest course on campus may not live up to its legend.
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.
Engineering students help a surgeon get back on his feet in the OR.
A popular option for first-year students brings classes down to size.
Trudging up Bascom Hill with the complete works of Shakespeare weighing you down may have become a thing of the past.
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.