Babcock Dairy’s top three ice cream flavors — and other tasty trivia.
Food
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UW Teams with NASA to grow plants without gravity.
We remember the one little McDonald’s that did its best to keep campus supersized.
A biologist hopes to make a highly beneficial fruit more widely available.
The evolution of UW cuisine, from 19th-century pigeon soup to 21st-century grain bowls.
The pregame party has grown from low-key to high-powered.
What we eat affects greenhouse gas emissions — and the trend is encouraging.
Anita Mannur ’96 explores the ways in which othered communities reclaim space through food.
Mohamed Amin PhD’13 looks for healthy ways to go hungry.
Florence Dunkel’64, MS’66 sees food potential in bugs.
Simply reducing calorie intake might not be enough.
UW botanist Ken Cameron studies the flowers that produce the world's favorite flavor. Can he save them from extinction?
In Home Made, Liz Hauck MA’17, PhDx’23 explores the philosophical implications of dinner.
A lunchtime journey across campus with UW–Madison’s favorite automaton
Der Rathskeller has evolved from a boys’ club to a welcoming campus gathering spot.
With Danish pastry, Peter Olesen ’09 helps customers endure the pandemic.
The Department of Animal and Dairy Sciences has a fabulous new building.
Maya Warren PhD’15 changes the world one scoop at a time.
Blake Sorensen ’11 makes snacking safe for those with allergies.
For 19 years, Ian’s Pizza has been a quintessential student experience.
UW–Madison innovations help farmers reinvent themselves in challenging times.
It’s a bot’s world: in April, as Wisconsin adapted to the Safer at Home order, the UW’s food delivery robots kept running, taking meals from the Gordon Avenue Market to students who remained in the residence halls. Here, a line of the robots waits to cross West Johnson Street.
Hancock Agricultural Research Station delves into vegetable experimentation.
The Open Seat addresses food insecurity on campus.
Students and community members bond at traditional Shabbat dinners.
As society embraces maximum convenience, UW alumni are transforming the business of on-demand dining.
A new café helps make the facility more accessible.