CALS Connection---Meat Lab match campaign, D.C. alumni event, an ag alumnus in Japan, and more

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February 2018

A Meat Lab matching gift opportunity

A rooftop view of the construction progress from Linden Drive on Jan. 18, 2018.

The new 68,000 square-foot, state-of-the-art Meat Lab is being constructed on the UW-Madison campus. By the time you receive this email, the facility will likely be enclosed, enabling work to begin on the interior. The project is moving forward on time and on budget!

In other exciting news, one of our amazing industry partners, Jones Dairy Farm, has recently made a leadership level gift to serve as a matching grant -- they will match each dollar we raise in the first quarter of 2018.

Act quickly because the match only runs through March 31. The bonus is that your name or your company's name will be listed on the donor wall at the level of your gift plus the Jones match. Companies will be recognized at a gift of $5,000+, while individuals will be recognized at any level. For more information, please contact Megan Jordan, UW Development Specialist, at megan.jordan@supportuw.org or (608) 308-5187.

Make your gift today!

Big Ten Ag Alumni Reception - March 5

The annual Big Ten Ag Alumni Reception will be held at the National Press Club for the fourth year in a row on Monday, March 5, from 6 to 8 p.m.

Enjoy hors d'oeuvres and refreshments as you reconnect with faculty, staff, and alumni from CALS and learn how the Big Ten colleges are working cooperatively on behalf of our land-grant mission. A special program will include a presentation by the executive director of the Big Ten Academic Alliance about the inter-institutional programs enjoyed collectively by our Big Ten universities.

More information and the opportunity to register can be found here.

Alumnus shares Wisconsin ag expertise with Japanese dairy farms

Wisconsin's reputation as a leading producer and innovator in the dairy industry does not stop at the borders of the state, and Kazutoshi Ueno (BS'85) is something of a global industry ambassador.

As the founder of eAnimal Company, Ueno consults with clients across Japan, providing input on farm management and efficiency practices and offering essential nutrients through colostrum-derived products.

Read more about Ueno's unique journey from Ag Hall to the world of Japanese dairy production.


	Panella (left) and Margolies.

REDA program alumni elected to Association of Energy Service Professionals Board

Two alumni of the UW-Madison's Resource and Energy Demand Analysis (REDA) master's program have been elected to the board of the Wisconsin Chapter of the Association of Energy Service Professionals (AESP), a member-based association dedicated to improving the delivery and implementation of energy efficiency programs. Justin Margolies (MA'16) and Nicole Panella (MA'16), both members of REDA's inaugural cohort, joined the board in January 2018.

Read more about Margolies's and Panella's honor.

UW-Madison professor led fight to ban pesticide DDT 45 years ago

On Dec. 31, 1972, the U.S. Environmental Protection Agency issued a press release. "The general use of the pesticide DDT will no longer be legal in the United States after today," it said.

That momentous decision was made in part because of the work of Joseph Hickey, a UW-Madison graduate, professor, and leading American ornithologist.

Hickey and his conservation efforts are highlighted in the Alumni Way "Discovery" exhibit within the Wisconsin Alumni Association's Alumni Park, which opened Oct. 6. The park is located between the Memorial Union and the Red Gym and is open year-round. For more information and a virtual tour of the park, please visit alumnipark.com .

Read more about Hickey's central role in the conservation movement.

Boundless Together: The Mustard Maestro

This month's Boundless Together entry features Al Sass (BS'05, MBA'10) who sits at the helm of a Green Lake County family business that annually processes more than 40 million pounds of mustard seed for products that are marketed worldwide.

After spending three years with Kraft Foods in Chicago, Sass returned to the Berlin, Wis.-based Wisconsin Spice, which his father, Phillip, began in 1973. Al Sass began as director of business development and rose to vice president of operations and then president.

Wisconsin Spice began in an abandoned, 19th-century feed mill. Now, the firm employs 80 people who process dry and prepared mustards and a variety of spices and spice blends.

Sass extolls the virtue of his multi-degree UW-Madison education, saying both prepared him to take Wisconsin Spice to the next level.

"If I hadn't earned a food science degree, I wouldn't be where I am in the food industry. [The degree] was paramount to develop the business as we have."

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