Check out the latest news and articles.
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Would You, Should You, Could You?
Posted on June 18, 2007Participatory research brings professional researchers together with citizen stakeholders to define problems or questions, collect information, and use it to promote change. This publication addresses […]
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Becoming a Certified Organic Producer
Posted onThe organic food market continues to expand in the United States, consistently growing at a rate of 15 to 21 percent per year and reaching […]
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Grass Clippings: May 2007
Posted on May 1, 2007Grass Clippings is a quarterly newsletter that features grazing-related research from the University of Wisconsin and beyond. The May issue features: Interseeding legumes vs. applying […]
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If You Serve It, Will They Come?
Posted on April 23, 2007The last decade has seen rapid growth in the number of farm-to-school initiatives in the United States. Despite the proliferation of farm-to-school programs and the […]
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Farm-to-school program provides learning experience (Research Brief #74)
Posted on February 22, 2007Printer-friendly version (PDF) How do you get kids to eat their vegetables? Americans are bombarded with news about childhood obesity and the importance of replacing […]
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How is cheese from pastured cows unique? (Research Brief #73)
Posted onWhat makes specialty cheese special? More specifically, what taste characteristics make cheese from pastured cows unique? These are important questions for farmers and milk processors wanting to create specialty dairy products from the milk of pastured cows. Preliminary research from UW-Madison shows that cheese from the milk of pastured cows tastes significantly different from other cheese. This study was not able to identify the chemical compounds causing the flavor differences. A consumer panel preferred the cheese made from the milk of cows fed pasture and grain, similar to the milk produced on most Wisconsin grazing dairy farms.
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Grass Clippings: February 2007
Posted on February 14, 2007Grass Clippings is a quarterly newsletter that features grazing-related research from the University of Wisconsin and beyond. The February issue features: Persistence of grazed red […]
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Cows turn Pasture into Milk
Posted on February 6, 2007This worksheet, which is geared toward older elementary school children and their teachers, presents basic information about grazing dairy cows. It presents grazing as a […]
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Cheese from Pastured Cows: Comparing Taste, Texture and Color
Posted onThe market for specialty cheese, including pastured cheese, is growing rapidly. Graziers, cheesemakers and marketers need to know how pastured cheese is unique. This report […]
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Life Satisfaction on Grazing Dairy Farms in Wisconsin
Posted on December 11, 2006How satisfied are graziers with their lives? According to a recent survey, graziers are more satisfied with all quality of life measures than farmers who […]