A UW researcher finds that a different kind of breakfast could improve health.
Food
85 stories. Showing page 2 of 3.
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.
Joe Vericker
At a bakery where treats serve the greater good, keeping the fiscal house in order is a sweet gig.
Andy Rosengarden ’97 is chief financial officer of the social enterprise that owns Greyston Bakery, most famously known for the brownies in select
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.
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 a study researching ways to reduce stress on farmed fish. Wisconsin has more than 2,000 fish farms.
Photo by Jeff Miller.…
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.
Award-winning chef Tory Miller (right) is part of a new UW program that links breeders and growers with top Madison chefs.
For farmers who sell vegetables directly to consumers, disease resistance and high yield are often the top priorities when choosing varieties, but a UW…
The UW campus is now home to a food pantry for students who don’t know where their next meal will come from.
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.
Irwin Goldman packages seeds for the Open Source Seed Initiative. Using envelopes such as the one below, OSSI sent material to 6,000 people in 16 countries. Photo: Bryce Richter.
Free the seeds, feed the future.
Last April, professors Irwin Goldman of horticulture and Jack…
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.
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.