Many of our state’s signature foods and industries are defined by a fragrant microbial process: fermentation. Why shouldn’t UW-Madison become a world leader in fermentation science? It’s a question that David Ryder, VP of brewing and research at MillerCoors, dares to ask – and a dream he’ll help CALS pursue.

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Dick Cates: "We need new farmers."

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[audio:https://news.cals.wisc.edu/wp-content/uploads/2011/08/dick_cates_beginning_dairy_farmers.mp3|titles=Dick Cates: We need new farmers. There has to be ways to get them started.] Dick Cates, Director Wisconsin School for Beginning Dairy and Livestock […]

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