This fall the University of Wisconsin-Madison will complete its new biochemistry building. The Department of Biochemistry has a storied history. Researchers there discovered vitamin A, the B vitamins, treatments for anemia and rickets, and both coumadin to prevent unwanted blood clots and Warfarin to kill rats.

The Corn Silage Field Day scheduled for September 4, 1998 at the Spooner Station has been cancelled.

The University of Wisconsin Center for Cooperatives and Cooperative Development Services of Madison have selected five innovative cooperative development projects for special technical assistance.

A new publication series will document the economic, environmental and societal benefits offered by Land Information and Geographic Information Systems technology. The Land Information Bulletin is published by the Land Information & Computer Graphics Facility at the University of Wisconsin-Madison.

The Upper Midwest, and other primarily manufacturing-milk regions, would gain under milk marketing order deregulation and the proposed Option 1b differentials, says a University of Wisconsin-Madison professor.

A concoction of beneficial bacteria in crunchy clusters of cookie bits has earned a team of University of Wisconsin-Madison food science students an invitation to a national product-development competition.

At one-day training conferences April 2 in Eau Claire and April 3 in Madison, the University of Wisconsin Center for Cooperatives and Cooperative Development Services will highlight some of the country’s most innovative cooperative development strategies.

Nitrites, chemicals used to process hot dogs, smoked hams, and sausages, have been under fire in recent years from epidemiologists who had found a link between cured meats and certain childhood cancers. However, an interdisciplinary task force of scientists concluded in a recently issued report that there is virtually no scientific rationale for this conclusion.

With the help of The National Pork Quality Project, the pork industry is one step closer to a pork quality classification system that can be used to evaluate the ultimate meat quality of pork carcasses.

A new report on African-Americans in Wisconsin presents a current profile of the population and charts how it has changed during the past 25 years.