Students and community members bond at traditional Shabbat dinners.
As society embraces maximum convenience, UW alumni are transforming the business of on-demand dining.
Hazelnuts are Wisconsin's crop of the future.
A new café helps make the facility more accessible.
Here's a solution to global food scarcity: eat more bugs.
The campus-area restaurant preserves the classic food and original décor that keep nostalgic Badgers coming back.
From YouTube star to professional BMX rider, Badger alums have proven the versalitity of a UW diploma.
A UW researcher finds that a different kind of breakfast could improve health.
What Marie Moody ’90 started in her Manhattan apartment has turned into a multimillion-dollar pet-food brand, all thanks to a mutt named Chewy.
At a bakery where treats serve the greater good, keeping the fiscal house in order is a sweet gig.…
Been awhile since you've visited the UW's hometown? Consider an itinerary made up of beautiful views, a raft of restaurants, and a less-traveled path on campus.
The $43 billion Wisconsin industry has benefited from a long tradition of UW support.
When drugs fail, epilepsy patients turn to this UW cooking class to learn how to curtail seizures by cutting carbs.
A State Street favorite finds a new home.
I scream, you scream for Babcock ice cream.
UW experts teach a bit of Badger gastronomy.
From meatless Tuesdays to research aimed at improving agricultural production, food was deemed a key weapon against the Germans.
From urban gardening to Southern black farmers who organized against oppression, UW assistant professor Monica White’s research reveals a missing chapter in the civil rights narrative.
There’s more to genetically modified foods than what you hear in political debate. Just ask UW professor Jiming Jiang and his hardy — if unloved — potato.
Beloved burgers and memorabilia.
The UW campus is now home to a food pantry for students who don’t know where their next meal will come from.
We’re right at the dawn of space agriculture.
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