Microbes are key to turning plants into liquid fuels. Yeasts and bacteria eat plant sugars, such as glucose, and turn them into alcohols, a process […]

Many factors go into making someplace a good place to live and work. While traditional ways to measure place-based performance focus on economic growth, the […]

Inna Popova is a chemist who came to love soil. During her training in analytical and physical chemistry, she found herself increasingly drawn to questions about […]

Rural America is substantial in its size, population share, and social and economic significance. Roughly one in five Americans live in rural areas, and the […]

One year ago, when a UW–Madison research team traveled to Thailand by royal invitation, a clear hope emerged for bilateral benefit — an exchange of ideas, experts […]

FISC Ag Forward, a short course offered by the University of Wisconsin­–Madison’s Farm and Industry Short Course (FISC), took place on the UW–Madison campus on […]

For Ojibwe people, wild rice—manoomin—is far more than a food source. It is a sacred relative, central to culture, identity, and community well‑being. Yet over […]

The UW campus tends to be quiet in the middle of June. Commencement has been celebrated, dorms have emptied. But this past June, things were a little different. The CALS end of campus was abuzz with the excited faces and voices of  participants in the inaugural Wisconsin Rural Scholars Program.

By resurrecting a 3.2-billion-year-old enzyme and studying it inside living microbes, researchers at the University of Wisconsin–Madison have created a new way to improve our […]

In September 2020, UW–Madison biochemists launched a small box containing viruses and bacteria into space to investigate the ways microbes such as those residing in our guts […]