Tag Food
New clues to healthy bones for those with PKU
Individuals with PKU are unable to metabolize phenylalanine, so it accumulates at high levels in their blood, leading to intellectual disabilities, seizures and other serious health problems.
New center brings together biologists, engineers to improve crops
The phenotyping center at the Wisconsin Crop Innovation Center aims to develop new ways to measure plants and address novel questions about what factors influence crop performance.
From test tube to plate, UW–Madison program keeps potatoes clean
The Wisconsin Seed Potato Certification Program, a 104-year-old program run by UW–Madison, is dedicated to supplying Wisconsin farmers with quality, disease-free tubers.
Big Apple Badgers: Gabriel Stulman
UW–Madison alumnus Gabriel Stulman is the celebrated owner of five successful restaurants in the West Village section of New York City. From cook to waiter to bartender to owner, he has done it all in a notably demanding industry. Founder of a culinary family in a foodie’s paradise, Stulman is one of our Big Apple Badgers — UW alumni making their mark in NYC.
Food sovereignty events explore indigenous cuisine
The first Food Sovereignty Symposium and Festival will be March 10 to 12. It focuses on how communities manage their food systems while celebrating indigenous, local and regional foods.
Calorie restriction lets monkeys live long and prosper
Settling a persistent scientific controversy, a long-awaited report shows that restricting calories does indeed help rhesus monkeys live longer, healthier lives.
Gut’s microbial community shown to influence host gene expression
The upshot of the study is another indictment of the so-called Western diet, high in saturated fats, sugar and red meat.
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.
Report reveals a big dependence on freshwater fish for global food security
What is clear, the study authors say, is that society should safeguard freshwater ecosystems for the sake of both fish and people.
Farm-to-home delivery service wins innovation award
Square Harvest allows consumers to order exactly what they need from small, local farms and food producers, marrying computer technology with small-batch food production.
Carrot genome paints picture of domestication, could help improve crops
The crop's full genetic code was just deciphered by a team of researchers led by UW–Madison horticulture professor and geneticist Phil Simon.
Cultivate Health initiative helps the school garden movement grow
Educational garden programs improve not just the health and well-being of children, but the choices they make regarding fruits and vegetables.
Meet the student video contest winners!
Chancellor Rebecca Blank challenged students to create a 90-second video showing how they’re living the Wisconsin Idea. The prize: tickets to a men’s basketball game.
UW-Madison spinoff handles grocery delivery for time-pressed consumers
When Jeremy Neren claims to know online grocery ordering and delivery from the inside out, he's not kidding. Shortly after graduating from UW–Madison in 2005, he opened Madtown Munchies and started to deliver groceries around Madison - on a bike.
Urban Horticulture Day set for Aug. 15
Want some fresh ideas for your home garden? Stop by Urban Horticulture Day at UW–Madison's West Madison Agricultural Research Station on Saturday, Aug. 15 between 10 a.m. and 2 p.m. The event is free and open to the public.
Brazilian beef industry moves to reduce its destruction of rain forests
Expansion of cattle pastures has led to the destruction of huge swaths of rain forest in Brazil, home to the world's largest herd of commercial beef cattle. But a new study led by the University of Wisconsin–Madison's Holly Gibbs shows that market-driven "zero deforestation agreements" have dramatically influenced the behavior of ranchers and the slaughterhouses to which they sell.
UW-Madison researchers helping to attract Kickapoo Valley tourists
The Kickapoo Valley is a picturesque area of western Wisconsin that attracts many visitors during the summer. But to improve economic development throughout this rural region, many residents and business owners want to lengthen the tourism season, and University of Wisconsin–Madison researchers are helping them make plans to do so.
What’s cooking? A new campus chef
Most people try to get out of doing dishes. Not Paul Sprunger.
UW field days will focus on the flavor of organic vegetables
University of Wisconsin–Madison plant scientists intend to employ some highly sophisticated instruments to evaluate new varieties of organic vegetables: the palates of the people who produce or prepare them for discerning customers.
Menu for success: EatStreet finds fast growth in fast delivery
It’s startup city at the offices of EatStreet in downtown Madison: bikes in the corridors; backpacks in the corners; construction workers running cable for the large new office that will be filled within weeks by engineers and product managers. Business is booming, says Matt Howard, EatStreet’s president. The company — a coast-to-coast, online restaurant take-out ordering service — has more than doubled its list of customers since January, and it’s just received a $6-million investment.