Christine Leonard had a come to cheeses moment while attending an Honors College class at the University of Wisconsin-Stout on the geography of food.
Research and involvement expected to propel their careers and industry connections
A Q&A with one of the 750 students who received a diploma Dec. 14 at UW-Stout:
With more than 13 billion pounds produced in the U.S. each year — about a quarter of that in Wisconsin — it’s obvious that Americans love their cheese.
The summer of 2019 has been anything but a time to relax for Mike Friedman, who will be a senior this fall at University of Wisconsin-Stout.
In January 2019, a few weeks after Craig Kaiser participated in UW-Stout Furthering Food Safety Workshop, we caught up with him to get the backstory...
A University of Wisconsin-Stout alumnus is brewing up English-style beer at the historic Menomonie Omaha railroad depot.
University of Wisconsin-Stout senior Krystal DeGree hopped on the idea of testing cricket flour in brownies versus traditional wheat flour.