Category: Food Systems
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Posted on February 3, 2003
Van Fleet Receives Service To Agriculture Awar
Retired Columbia County extension agent Rudy Van Fleet received a Short Course Service to Agriculture Award at the 2003 Farm and Industry Short Course Reunion, held Jan. 25 in Madison.
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Posted on January 27, 2003
Crowley Plaque Unveiled At UW-Madison
The family of the late Jim Crowley, a University of Wisconsin-Madison extension dairy specialist, gathered recently on the UW-Madison campus to install a plaque listing supporters of the Crowley Management and Extension Fund. The fund was established in Crowley’s honor shortly after his death in 1989.
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Posted on January 24, 2003
Hazel Shands, UW-Madison Agronomist, Dead At 94
Hazel Lee Shands, emeritus professor of agronomy at the University of Wisconsin-Madison, died Friday, Dec. 27, 2002. He was 94 years old.
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Posted on January 7, 2003
Parents And Students Can Preview UW Farm Short Course Feb. 19, 20
The College of Agricultural and Life Sciences at the University of Wisconsin-Madison invites prospective students, including high school juniors and seniors, and their parents to preview what the Farm and Industry Short Course has to offer.
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Posted on January 3, 2003
Lynndon Broks, UW-Madison Agricultural Engineer, Dead At 77
Lynndon A. Brooks, emeritus professor of agricultural engineering at the University of Wisconsin-Madison, died Dec. 27, 2002 at his home in Madison. He was 77 years old.
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Posted on January 1, 2003
Latest New-Age Health Supplements: Garlic, Kale And Beets?
With so many people using over- the-counter herbal supplements as a means to promote health, one UW-Madison researcher is wondering why we don”t hunt for health-promoting properties among the ordinary plants we grow for food.
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Posted on December 26, 2002
Newly Identified Enzyme Reduces Bitterness In Cheese
A University of Wisconsin-Madison food scientist is using new technology to tackle an old problem in cheesemaking-and the solution could mean both a bigger market for the state’s dairy producers and reduced costs for cheesemakers.
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Posted on December 20, 2002
Improving Yogurt’s Texture Without Adding Ingredients
Almost everyone has opened a container of yogurt and found a pool of liquid floating at the top. The watery substance doesn’t reduce the yogurt’s quality, but many consumers think that the presence of surface whey means that the yogurt is spoiled. As a result, most yogurt makers add stabilizers, such as pectin, to help keep the liquid from separating.
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Posted on December 18, 2002
Updated 4-H Dairy Managerial Project Agreement Form Available
An updated 4-H Dairy Managerial Project Agreement form for the 2003 Wisconsin Junior State Fair is now available. The form spells out the responsibilities of those involved in the lease and manages the liability issues related to the agreement.
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Posted on December 9, 2002
Land/Water Connection Missing Link In Past Research, Discovery Farms Working To Make The Connection
One of the biggest, broadest questions in the Discovery Farms Program is the following: If water quality needs to be improved, what are the best things we can do in land management to make it better?