Farm to Fork


2017 Wisconsin Hazelnut Field Day

Date: August 17, 2017, 10am-12:30pm
Location: Spooner Ag Research Station

OGrain Field Day: Adding Organic to Large-Scale Farms

Date: August 24, 2017, 9am-3pm
Location: Wallendal Farms, Grand Marsh, WI

UW Organic Vegetable Variety Trials Field Day

Date: August 24, 2017, 2-5:30pm
Location: West Madison Ag Research Station

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The Wisconsin School for Beginning Dairy and Livestock Farmers: Keeping the Dream of Farming Alive

As older farmers retire, fewer young farmers are stepping in to take their place. The number of beginning farmers dropped 20 percent in the last five-year census period, and the average US farmer now tops 58 years of age. more

CIAS Mini-Grants Support Graduate Student Research in Sustainable Agriculture

CIAS supports innovative graduate student research addressing the challenges faced by small- and medium-sized farms and food businesses. Awarded annually, our competitive mini-grants aid students as they initiate their research in sustainable agriculture and food systems. more


UW-Madison Highlights Partnership with Stoney Acres Farm

Kat Becker and Tony Schultz, who own and operate Stoney Acres Farm in Marathon County, are featured in a UW-Madison campaign to show how partnerships with citizens and businesses are furthering the Wisconsin Idea in each of the state's 72 counties. more

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Wisconsin Farm to School Success Story: Plymouth High School Food Science and Agriculture Center

Posted February 2017


It all started with a small group of educators and a big idea: “What if our high school could grow its own food? What if we could create a state-of-the-art facility and a place for community learning?” recalls Jessica Mella, Plymouth School District’s Nutrition and Wellness Coordinator.

In September 2015, that dream became a reality when Plymouth High School opened a 5,100 square foot Food Science and Agriculture Center (FSAC) on campus. The new building includes a greenhouse and indoor classroom space, fulfilling the farm to high school vision by providing students with a hands-on setting to explore agriculture, food science and culinary arts.

As soon as the Food Science and Agriculture Center was completed, classes such as Botany, Sustainable Food Production and Biotechnical Engineering started using the new space to teach students both soil-based and hydroponic growing techniques. Students are even experimenting with a combination of freshwater prawns and lettuce in an aquaponics system that uses nutrients from water, instead of soil, for plant growth.

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