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Nurses keep hospital patients moving with help from UW researchers
UW–Madison School of Nursing researchers set out to get hospital patients on their feet and walking — movement that could drastically change the shape in which they leave the hospital. They found success in a 13-week pilot study with the help of nurses in a unit at the University of Wisconsin Hospital in Madison.
UW–Madison researchers study plant aging, gain insights into crop yields
New insights into the mechanism behind how plants age may help scientists better understand crop yields, nutrient allocation, and even the timing and duration of fall leaf color.
UW study to examine women’s roles in peacemaking
The University of Wisconsin–Madison is hosting a project designed to explore women’s existing roles in African peacemaking and to see what lessons can be gleaned from their mostly informal initiatives.
Six research-backed tips for buying well-being on Black Friday
This Black Friday, buy happiness: Snag the best deals of the season while building on the prosocial values of the Thanksgiving celebration. Follow these tips…
Awards at UW–Madison recognize businesses that serve financial, social and environmental goals
Four Wisconsin businesses with missions that merge entrepreneurship, social change and sustainable practices each received a $25,000 “Force for Positive Change Award" during a ceremony Friday, Nov. 18, at the Discovery Building at the University of Wisconsin–Madison.
UW-Madison student named Rhodes finalist
Deshawn McKinney, a University of Wisconsin–Madison senior majoring in English, has been named a Rhodes finalist. Over the weekend, McKinney and other finalists traveled to Chicago for interviews followed by recipients of the prestigious scholarship being named.
Retirement leaves big shoes to fill at women’s science community
Ann Haase Kehl retired after 15 years helping to support women entering fields where they have traditionally been rare.
UW students meet with activist Russian punk rock group
On Thursday, one of the original members of the Russian feminist punk group Pussy Riot, Maria Alyokhina, with a new member of the group, journalist Sasha Bogina, gave a public conversation and Q&A in the Wisconsin Union Theater about their activism and current work focused on prison reform.
Liquid silicon: Computer chips could bridge gap between computation and storage
Computer chips in development at the University of Wisconsin–Madison could make future computers more efficient and powerful by combining tasks usually kept separate by design.
Farming for Flavor: Seed to kitchen initiative creates more than a culinary connection
The Seed to Kitchen Initiative from the Department of Horticulture at UW–Madison brings together chefs, farmers and plant breeders to promote vegetable variety characteristics important to local food systems, such as flavor, fresh-market quality and agronomic performance on smaller-scale farms.
UW-Madison statement on Ben Shapiro lecture
Commentator Ben Shapiro was invited to speak on campus on Nov. 16 by a Registered Student Organization, the Young Americans for Freedom, UW–Madison…
New UW–Madison project funded by NOAA could improve weather forecasting
Weather balloons better watch their backs. A new weather forecasting tool could soon find itself part of the day-to-day operations of the National Weather Service, and UW–Madison researchers are testing it.
Social entrepreneurship event, awards set for Friday
What: The first ever “Force for Positive Change” awards ceremony and event, with a slate of national speakers in addition to four Wisconsin-based organizations taking home…
Dancing and marching wrap Camp Randall in ‘Circle of Life’
For the first time ever, UW–Madison dance students performed original choreography alongside the UW Marching Band during halftime of a Badger football game.
Plant breeders partner with chefs for tastier produce
Have you noticed that more and more restaurants are featuring great-tasting, locally sourced foods on their menus? Now, through a UW–Madison horticulture initiative called “Seed to Kitchen,” chefs on the culinary cutting edge are working with plant breeders to grow produce with specific flavor characteristics their customers will love.