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.

Such a label would scare off many consumers, but cider makers in Wisconsin and around the nation are now required to use such a warning unless their product has been treated in a way that destroys 99.999 percent of salmonella, cryptosporidium, e-coli and other bacteria that can cause illness.

A discovery by University of Wisconsin-Madison scientists may improve the health and speed the recovery of patients who can’t digest and absorb food normally