Keeping in mind the timeless wisdom of previous generations, we're exploring the exciting work by research scientists and entrepreneurs in the field, and have partnered with Organic Valley to bring you stories from the front lines of the food system.

One of the greatest joys of shopping at the farmers market is coming across extraordinary varieties of produce—gorgeous purple carrots, verdant Romanesco, crisp Ginger Gold apples. The biodiversity found at the market, and in some grocery stores, translates to deliciousness on the plate. But more importantly, it also translates to healthier fields and a stronger, more robust food system.

That’s where Professor Bill Tracy comes in. For more than three decades, the University of Wisconsin-Madison agronomy professor has worked as a breeder of new and diverse sweet corn varieties. And for the past 15 years, he has turned much of his focus toward organic farming, finding ways to breed more resilient varieties of organic sweet corn.

“My earliest memories include plants,” says Tracy. He recalls walking, as a toddler, into the garden courtyard of a local sandwich shop and being surrounded by giant sunflowers and vibrant tomato plants. “It felt like Dorothy entering Oz.”