Cornell group explores future of indoor farming

Indoor farming entrepreneurs and experts came to Cornell in early November to learn how to create viable businesses for local vegetables and produce grown indoors.

How duck confit can fit into your kitchen repertoire

Chef Justin Paterson removed fear from the recipe books when he taught restaurateurs, extension educators and foodies “Small Scale Charcuterie" in Stocking Hall Nov. 6.

Essentials

Awards partner life science researchers with industries

Reducing antibiotic resistance in animals and developing a lubricating formula in joints for people suffering from arthritis are two of seven projects that received Center for Advanced Technology annual grants.

Cornell students meet, learn from COP23 world leaders

For the first week of 2017’s Conference of the Parties in Bonn, Germany, Nov. 6-17, seven Cornell students met with business and government leaders from around the world.

In bee decline, fungicides emerge as improbable villain

To understand bumblebee population declines, a Cornell-led team examined environmental stressors. They found a shocker: fungicides.

Carmen Moraru promotes food and agriculture research funding in D.C.

Cornell food scientist Carmen Moraru testified before Congress about the value of USDA funding for food safety.

Cornell students welcome public to Dairy Day, Nov. 3

Dairy Day, a free event held twice a year by students in the Cornell University Dairy Science Club, is Nov. 3., 5:30-7:30 p.m. in the Livestock Pavilion.

Student teams advise small businesses in Africa to help them thrive

Cornell students are advising small business owners in Africa about how to succeed and thrive in the context of their own economies.

Vitamin E genes identified in maize may help biofortify crops

New research has identified genes that control vitamin E content in maize grain, a finding that could lead to improving the nutritional profile of this staple crop.