NYS Gov. Hochul to Cornell students: ‘We need your voices’

New York Gov. Kathy Hochul outlined plans for rebuilding the state’s infrastructure Feb. 10 at a New York City event sponsored by Cornell’s Institute of Politics and Global Affairs.

Volunteer scientists change opinions about vaccines

Vaccination Conversations with Scientists, a group of more than 100 Cornell scientist volunteers educating the public about vaccines, is reporting success in shifting unvaccinated people’s beliefs about the shots.

Genomic selection eased for more plant, animal breeders

A Cornell program, Breeding Insight, is adding seven new plant and animal species to its arsenal of supported specialty crops and animals for 2022.

Hochul to lay out plans for ‘Rebuilding New York’

Gov. Kathy Hochul will describe her vision for the state’s infrastructure in a New York City conversation sponsored by the Cornell Brooks School’s Institute of Politics and Global Affairs.

Professor named chair of state humanities organization

Timothy Murray, professor of comparative literature and literatures in English, has been elected chair of the board of directors of Humanities New York (HNY), a nonprofit humanities council founded in 1975 that supports and advocates for public humanities across the state.

Around Cornell

Partnership seeks international businesses for Southern Tier

A $1.6 million federal grant will establish a regional hub designed to attract foreign startups and growing companies to the Southern Tier region.

Federal laws push food safety stragglers to move forward

Strengthening existing federal food safety laws can keep producers – and those all along the supply chain – from lagging behind industry standards to protect consumers.

Nolan School alumni co-found local cannabis company

Cameron Wesley Scott, M.M.H. ’21, and Jeremiah Swain, M.M.H. ’20, hope to create one of upstate New York’s first boutique cannabis hotels and make social change at the same time.

Superheated steam can nix pathogens in dry food processing

In the arid world of processing flour and food powders, where using water to sanitize is impossible, Cornell researchers are studying dry, superheated steam.