Food and Fellowship at UW Hillel

Winter 2019

Students and community members bond at traditional Shabbat dinners.

The Future of Food

Winter 2019

As society embraces maximum convenience, UW alumni are transforming the business of on-demand dining.

Move Over, Cheese

Winter 2019

Hazelnuts are Wisconsin's crop of the future.

Coffee Break at the Chazen Museum

Winter 2019

A new café helps make the facility more accessible.

Insects du Jour

Fall 2019

Here's a solution to global food scarcity: eat more bugs.

5,000 Eggs at Mickies Dairy Bar

Fall 2019

The campus-area restaurant preserves the classic food and original décor that keep nostalgic Badgers coming back.

The Long and Winding Road from Major to Career

Fall 2019

From YouTube star to professional BMX rider, Badger alums have proven the versalitity of a UW diploma.

On, Alumnae: Jean Manchester

Summer 2019

After her husband died in 1966, Manchester became a leader in the meat distribution industry, earning several career honors. Submitted photo


Bug Bites

Winter 2018

A UW researcher finds that a different kind of breakfast could improve health.

Raw Talent

Winter 2018

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.

Andy Rosengarden ’97

Fall 2018

Joe Vericker

At a bakery where treats serve the greater good, keeping the fiscal house in order is a sweet gig.…

Madison, Revisited

Summer 2018

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.

Dairy Drama

Fall 2017

The $43 billion Wisconsin industry has benefited from a long tradition of UW support.

A High-Fat Diet That Heals

Fall 2017

When drugs fail, epilepsy patients turn to this UW cooking class to learn how to curtail seizures by cutting carbs.

Kabul Restaurant

Fall 2017

A State Street favorite finds a new home.

New Lineup

Fall 2017

I scream, you scream for Babcock ice cream.

Bubble Up

Fall 2017

This female Norwegian Atlantic salmon seems pretty chill as it swims in a tank in the Water Science and Engineering Lab. It’s part of…

Crudités and Camaraderie

Winter 2019

UW experts teach a bit of Badger gastronomy.

Food as Ammo

Spring 2017

From meatless Tuesdays to research aimed at improving agricultural production, food was deemed a key weapon against the Germans.

A Taste of Freedom

Winter 2016

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.

Potato, Interrupted

Winter 2016

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.

Dotty Dumpling’s Dowry

Winter 2016

Beloved burgers and memorabilia.

Eat Your Vegetables

Fall 2016

Award-winning chef Tory Miller (right) is part of a new UW program that links breeders and growers with top Madison…

Empty Stomachs

Summer 2016

The UW campus is now home to a food pantry for students who don’t know where their next meal will come from.

Let’s Eat Out

Winter 2019

We’re right at the dawn of space agriculture.

Wine Guide

Spring 2016

UW's first enologist is mixing science and business to make Wisconsin's wine — and its wine industry — more robust.

Greenbush Bakery

Winter 2015

Students and alumni have flocked to the sweet oasis famous for fresh, kosher donuts since 1996.

Dane County Farmers’ Market

Fall 2015

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.

Irwin Goldman

Winter 2014

Irwin Goldman packages seeds for the Open Source Seed Initiative. Using envelopes such as the one below, OSSI sent material to 6,000…

By the Numbers: 69,031

Summer 2014

Babcock Hall Dairy Store

Eew or Yum?

Summer 2013

A pioneering UW entomologist helped start the insects-as-food movement.

Melinda Myers MS’86: Turning Black Thumbs Green

Spring 2014

For Melinda Myers MS’86, there’s something special about helping people grow their first tomato.

Milk Matters

Winter 2013

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.

Juston Stix

Fall 2013

They’re loaded with butter and cheese. What’s not to love?


Fall 2013

Students make s’mores at Dejope residence hall, September 10, 2012.
Photo by Bryce Richter

Building a Better Burger

Fall 2013

Students create new recipe for a Wisconsin restaurant chain.

Sweet and Scary: Leigh Henderson MBA’07

Fall 2013

When it comes to baking cakes, Leigh Henderson MBA’07 is good — scary good.

The Birth of Vitamin A

Fall 2013

With his accidental discovery of Vitamin A, UW professor Elmer McCollum kickstarted the field of modern nutrition.

Badger Foodies

Fall 2013

What's a nine-letter word for "interwoven verbal puzzle"? Crossword! Try On Wisconsin's first cruciverbal challenge

Ale’s Well

Fall 2013

The Beer Mapper helps people choose the right suds.