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.