Jeff Sindelar, Associate Professor, Department of Animal Sciences, UW-Madison, carves into the history of meat processing from ancient Roman times to present day, highlighting ways the industry developed in Wisconsin over the past 150 years.
Doug Soldat, Associate Professor, Dept of Soil Science, UW-Madison, discusses how to grow a functional lawn while reducing the environmental impact. Soldat explains how to choose the best type of grass for your site and how to improve your soil. He also explores ways to help your lawn recover from the extreme heat and drought of 2012.
Tom Zinnen, Biotechnology Specialist, UW-Madison & UW-Extension, discusses how genetic engineering can create disease-resistant crops. Zinnen talks about citrus greening, a disease that is ravaging orange orchards around the world, and how genetic engineering is providing ways to control it, and genetically engineered Golden Rice, which by adding Vitamin A, can help to reduce cases of blindness.
Scott Knickelbine, author of “The Great Peshtigo Fire: Stories and Science from America’s Deadliest Fire”, shares the history and relevance of the Great Peshtigo fire. The forestry and agriculture in Peshtigo, together with unusual environmental factors in 1817, come together to create this Wisconsin disaster.
Philipp Simon, Professor, Department of Horticulture, UW-Madison, explores the genetics and biochemistry that drive the culinary and nutritive factors in carrots and garlic. Simon discusses ways that terpenoids and sugars flavor and protect these two leading root crops.
Doug Soldat, Assistant Professor, UW-Extension, Madison, discusses strategies to minimize drought damage on lawns and explains the current techniques for repairing drought-damaged areas.
Rebecca Harbut, Assistant Professor, Department of Horticulture, UW-Madison, travels through the history of fruit in Wisconsin; how it shapes the culture and the characteristics of fruit production in the state.
Samantha Peckham, Horticulturist, Olbrich Botanical Gardens, Madison, explains how to transform your existing landscape into a place where herbs, fruit and vegetables thrive among existing perennials, trees and shrubs.
Kathryn VandenBosch, Dean, College of Agricultural and Life Sciences , UW-Madison, looks at the university’s land and water resources and their relationship as resources for food, fuel and fiber.
Mark Dwyer, Director of Horticulture, Rotary Botanical Gardens, Janesville, discusses a wide range of choices of showy, annual grasses that you can add to your garden or container garden.