Agriculture

AGRICULTURE

Simple Steps to Eating Local

Jasia Steinmetz, Professor, Food and Nutrition, UW-Stevens Point, explores ways to support and maintain family food traditions, energize youth and create jobs focusing on local foods.

The Story of Wisconsin Fast Plants

Paul Williams, Professor Emeritus, Department of Plant Pathology, UW-Madison, describes the evolution of rapid cycling Brassicas (scientific name: Brassica rapa) which have been used for research and education for over 30 years at the University of Wisconsin–Madison. These plants require little more than continuous fluorescent light, water and fertilizer.

Challenges of Developing Food for a Mars Mission

Michele Perchonok, Advanced Food Technology Manager, NASA, explains the methods used to develop a food system that is safe, nutritious, acceptable and provides balanced resources for astronauts while they are traveling in space.

The Wisconsin Fermentation Initiative

Hans Zoerb, Lecturer, Department of Food Science, UW-Madison, discusses the beer, distilled beverages and food fermentation research taking place at UW-Madison.

Do GMOs have a Role in Sustainability?

Dominique Brossard, Chair, Department of Life Sciences Communication, UW-Madison; Andy Diercks, Vice President, Coloma Farms, Inc.; Travis Frey, Middleton Site Lead, Monsanto; Erin Silva, Assistant Professor, Department of Plant Pathology, UW-Madison; examine the challenges facing farmers, innovators and scientists to produce food for a growing population with resource and climate limitations.

The Dairyland Initiative across Wisconsin

Nigel Cook, Clinical Associate Professor, School of Veterinary Medicine, UW-Madison, introduces the Dairyland Initiative, a UW School of Veterinary Medicine outreach program which provides guidelines on welfare-friendly dairy cattle housing. Farmers may access building assessments and other valuable information based on the latest research.

Predicting Fiber Digestion in Dairy Cattle

David Combs, Professor, Department of Dairy Science, UW-Madison, explains the importance of the fiber digestibility of foraged plants as feed for cattle and sheep. Combs discusses an in vitro method to predict the rate and extent of fiber digestion that greatly improves the ability to predict how ruminants will perform on forages.

Breeding Better Sweet Corn

Bill Tracy, Chair, Department of Agronomy, UW-Madison, discusses the technology behind plant breeding and its importance. Tracy also explains his work to breed better sweet corn.

Cheese is Alive!

Heather Paxson, Associate Professor, MIT Anthropology, Mark Johnson, Assistant Director, Center for Dairy Research, UW-Madison and Andy Hatch, Co-owner, Uplands Cheese discuss the political life of our food—particularly cheese. Paxson discusses her research on the regulation of raw milk cheeses.

Wisconsin’s Wild Bees

Rachel Mallinger, Graduate Student, Department of Entomology, UW-Madison, discusses the importance of the native, wild bees to the pollination process. With the decline in honey bee populations, can the 500 species of native bees living in Wisconsin fulfill our food needs?

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