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.

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.

Chronic wasting disease, a degenerative brain disorder of deer and elk, has been found in animals in Colorado and Wyoming. While uncommon, the disease has made a lot of hunters, wildlife managers and health officials nervous. CWD is a spongiform encephalopathy, belonging to the same family of disorders as “mad cow disease” and Creutzfeldt-Jakob disease, a fatal brain-destroying disease of humans.

Researchers at the University of Wisconsin-Madison report in current issue of the Journal of Nutrition that small concentrations of two compounds from plants we eat suppress the growth of three kinds of human cancer cells in the laboratory.

Treated lumber is often used for outdoor projects – from raised garden beds, to decks and children’s play structures. But treated lumber is slow to decay because it is treated with chemicals some people fear could contaminate soil and jeopardize our health.

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 recently published study shows that fresh pork has enhanced its reputation as the