Wisconsin is among the nation’s top producers of organic agriculture. It ranks second in number of organic farms, according to a recent survey by the U.S. Department of Agriculture.
FacebookTwitterLinkedInEmail The time has come to celebrate the completion of a major construction project for UW–Madison’s Babcock Hall, the heart of the university’s dairy product research and training.
“There’s so much more that goes into brewing beer than just the ingredients,” says Tony Bugher, president of the Jacob Leinenkugel Brewing Company.
Matt Ruark, professor and extension specialist in the UW–Madison Department of Soil Science, has been named the inaugural recipient of the Wisconsin Potato and Vegetable Grower BCS Chair at the UW–Madison College of Agricultural and Life Sciences.
Fifty years ago, Kikkoman Foods opened its first U.S.-based soy sauce production plant in Walworth, Wisconsin, launching the company’s partnership with the state and its flagship university.
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