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Cornell student tells COP23 delegates: ‘Face up to reality’

A Cornell student, representing global youth constituencies at the Conference of the Parties (COP23) in Bonn, Germany, delivered a strong climate change statement to the convention delegates.

Grants fund 22 Cornell teams, community partners

Twenty-two projects have received fall 2017 Engaged Opportunity Grants for projects and programs that advance community engagement at Cornell.

David Sloan Wilson to speak at Cooperative Extension breakfast

Cornell Cooperative Extension of Tompkins County will hold its 2017 annual meeting and local foods breakfast Dec. 5 from 8 to 10 a.m. at The Space @ GreenStar, 700 West Buffalo St. in Ithaca. The public is invited.

Pawprint

Collaborative theater course focuses on Finger Lakes climate change

Climate science, theater and civic engagement come together in a new Performing and Media Arts course that culminates in student-created multimedia performances Dec 1-4.

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.

Cornellians gather at D.C.’s African-American history museum

President Pollack and more than 1,000 alumni gathered Nov. 18 at Washington, D.C.'s National Museum of African American History to celebrate Cornell’s founding principles of inclusion and diversity.

Trevor Pinch examines the line between human and machine in new podcast

Trevor Pinch, the Goldwin Smith Professor of Science & Technology Studies, examines the border between human and machine in a new podcast, “The Human Today."

Essentials

Graduate students spark public interest in electricity

At the Science Cabaret Nov. 14 at Ithaca’s Coltivare restaurant, doctoral student Josue San Emeterio shared the mysteries of electricity.

Essentials

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