For Ojibwe people, wild rice—manoomin—is far more than a food source. It is a sacred relative, central to culture, identity, and community well‑being. Yet over […]

Nominations are now open for the 2026 UW–Madison College of Agricultural and Life Sciences Honorary Recognition Award, Distinguished Service Award, Distinguished Alumni Award and Distinguished […]

By resurrecting a 3.2-billion-year-old enzyme and studying it inside living microbes, researchers at the University of Wisconsin–Madison have created a new way to improve our […]

Microbes are key to turning plants into liquid fuels. Yeasts and bacteria eat plant sugars, such as glucose, and turn them into alcohols, a process […]

If you closed your eyes — and maybe if David Bartling wasn’t trying to shout over the roar of harvesting machinery — you might guess […]

The village of Walton, New York, faced a daunting task in 1972: It had to build a $5.8 million wastewater treatment plant with an annual […]

Hector DeLuca left his mark on the UW–Madison campus — literally. The professor emerit and former chair of biochemistry has three buildings that bear his name, […]

Frogs, toads, salamanders and other amphibians are disappearing as fast as—or faster than—any other class of animals around the world, succumbing to a variety of […]

Leslie Holland loves a moldy fruit — more so in the lab than in her lunchbox. As an assistant professor in the Department of Plant Pathology […]

Synthetic herbicides were introduced to agriculture shortly after World War II. Affordable, reliable, and effective, they rapidly became the mainstay for weed management. Today, however, […]