We’re nearing the start of the fall hunting seasons for duck, deer, turkey and more. Wildlife biologist Scott Craven gives us the outlook for this fall and how you can cook with the game you bag. Plus, we hear about opportunities to help the DNR collect information.

Two new COVID-19 variants might make the rounds this fall — EG.5 and BA.2.86. We learn about the latest guidance related to coronavirus and booster shots.

Between 60 and 70 million Americans suffer from gastrointestinal diseases. Untreated, they can cause disruption and pain. We talk with a gastroenterologist about getting care for your digestive system.

As our climate changes and weather becomes more unpredictable our garden plants need to be more tolerant. We get recommendations for hardy plants from a seasoned expert.

College can be challenging for everyone, but first generation students face unique roadblocks in their experiences. Dr. Ruttanatip “Dang” Chonwerawong joins to talk about first-time college goers and the support systems they need in their lives.

What does it mean to be Asian American and how do you bridge the gap between the two cultures? We talk to a UW-Eau Claire professor about his new book, one that is both memoir and cultural criticism.

In November 1940, a fierce blizzard raged through the Midwest, taking the lives of several duck hunters on the Mississippi. We hear more about the tragedy from a wildlife writer.

The small, flat-bottomed boats used for duck hunting are easy to capsize or swamp. We talk with the boating law administrator from the Wisconsin Department of Natural Resources about staying safe while waterfowl hunting.

Wisconsin's fall is the time for apples, pumpkins and cranberries. We tell you where you can find each of these, plus the top events around the state coming up in September, October and November. Our guest is the secretary of the Wisconsin Department of Tourism.

Cooking with cheese takes a little skill, but luckily we have two Wisconsin chefs willing to show us the way. Chefs Patrick O’Halloran and Luke Zahm share the secrets of using cheese in the kitchen, plus talk about the upcoming Art of Cheese Festival.