Do you think that all dorm food is forgettable? If so, the University of Wisconsin-Madison Residence Halls Dining Service wants to change your mind. On Tuesday, Oct. 10, you can enjoy a delicious, healthy dorm dinner prepared from fresh, organically grown ingredients raised on Wisconsin farms.

In response to water quality laws passed in the 1970s, manufacturers reformulated laundry detergents to remove the phosphorus. In the near future, water quality concerns will prompt new regulations for dairy farms.

From glow-in-the-dark bacteria to televised tours of a live cow’s stomach, hot-rod tractors to virtual forests, you’ll find a variety of scientific show-and-tells at the College of Agricultural and Life Sciences Open House, Saturday, August 19 beginning at 10 a.m.

Feeding some tallow is a good way to pack extra energy into a dairy diet, but too much tallow can disrupt rumen function and depress milk fat production, particularly when diets are high in corn silage. Some studies have shown that adding alfalfa hay to corn silage diets can revive some of that fat production. However, alfalfa silage may not have the same curative powers as alfalfa hay, University of Wisconsin-Madison research has shown.

Nearly fifty years after a landmark paper proposed the existence of what later came to be called jumping genes, scientists are getting their first clear snapshot of one caught in midleap.

Orchardist Dale Secher speaks for many Wisconsin fruit growers when he says that he cares about his customers as much as his bottom line.

Six CALS faculty members will be honored at the Gamma Sigma Delta banquet Monday, April 24 at the University of Wisconsin-Madison’s Memorial Union. Banquet tickets are $20. For more information, please call CALS Outreach Services, (608) 263-1672.

A cell membrane protein thought mainly to bind “bad” cholesterol and remove it from circulation also plays a major role in reducing the production of that cholesterol, according to a study published this February in the Journal of Clinical Investigation.

Have you ever seen a purple carrot? How about white, yellow, or red? Most people haven’t, even though such carrots have existed for hundreds of years. You may see them in the future, however. Recent research at the University of Wisconsin-Madison suggests that pigments in these colorful carrots, which taste just like regular carrots, may help prevent heart disease and cancer, and reduce cholesterol.

Alfred E. “Alf” Harper has had a major impact on nutritional science at the University of Wisconsin-Madison, across the country and around the world.