Food chemists John Lucey and Leslie Plhak have joined the Department of Food Science at the University of Wisconsin-Madison’s College of Agricultural and Life Sciences.

For more than a decade now, Wisconsin’s dairy farmers have seen and heard a great deal about the trend toward larger operations. Some farmers want no part of a major expansion. Others look at their old barns and wonder if there’s a reasonable way to move to a larger operation without spinning out of control financially.

Four tours will highlight the latest in crops and soils research at Agronomy Field Day, Thursday, Sept. 16 at the College of Agricultural and Life Sciences Arlington Agricultural Research Station.

Baldwin, professor emeritus of bacteriology and former dean of the College of Agricultural and Life Sciences, helped discover bacteria that improved crop yields. A World War I veteran, he held several top posts at the University of Wisconsin during a career on campus that spanned four decades.

Larry Satter, a dairy nutritionist at the University of Wisconsin-Madison and the USDA Dairy Forage Research Center, has received the 1999 Award of Honor from the American Dairy Science Association. The award, which is the highest honor given by the ADSA, recognized Satter’s exceptional and long-term contributions to the group.

A team of University of Wisconsin-Madison researchers will tackle some of the challenges facing the alternative red-meat industry in the upper Midwest. The Wisconsin Department of Agriculture, Trade and Consumer Protection, in collaboration with the Meat Science Laboratory at the UW-Madison’s College of Agricultural and Life Sciences, has received a grant to study ways to improve marketing and processing in this rapidly growing industry.

University of Wisconsin-Extension/Madison specialists are helping schools adapt a strategy farmers use to control weeds and bugs with a minimal amount of chemicals.

With a lot of last year’s alfalfa crop still in storage and production high all across the US this summer, farmers may want to consider skipping a cutting this summer.

When Paul Voss tells you, “The day is punctuated by phone calls and e-mails,” you might respond, “So is mine.”

High levels of zinc in nursery pig diets can affect bone growth and development, a University of Wisconsin-Madison study has shown.