Because forest elephants are one of the world's slowest reproducing mammals, it will take almost a century for them to recover from the intense poaching they have suffered since 2002, a study finds.
Warm springs in the Great Lakes and Northeast regions – which create havoc for agriculture – may start earlier by mid-century if greenhouse gas emissions are not reduced, says a new study in Climate Dynamics.
Bernd Blossey is close to the end of a research program that identified a leaf beetle, Galerucella birmanica, which feasts on water chestnuts, as the perfect predator to help clear New York's waters.
If you want to go green, get involved: Tour tables at Fall Fest 2016, an exposition of more than 30 student sustainability groups who are recruiting new members, Aug. 28 on North Campus.
The National Institutes of Health has awarded Cornell and UCSF researchers a four-year, $1 million grant to hone technology for in-the-field diagnosis of Kaposi's sarcoma – frequently related to HIV infections.
With local creek water levels historically low as students arrive on campus to start the semester, Ithaca's 2016 summer drought has become a teachable moment.
Scholars and industry leaders are expected at the Cornell Hospitality, Health and Design Symposium, Oct. 9-11, which will examine relationships among hospitality, health care, senior living, design.
Earlier this year, the Cornell University Plant Disease Diagnostic Clinic (CU-PDDC) used a new rapid test they developed to identify a small number of oak trees with oak wilt disease on Long Island.
New and returning Cornell students heading to campus for the fall semester are learning how Ithaca spent its summer vacation: very dry. Campus water-use restrictions remain in effect.
Starting this fall, students can choose a new minor in Community Food Systems, a multidisciplinary minor that explores the agricultural, ecological and ethical dimensions of food systems.
Bacillus cereus can no longer hide. The food safety world now has a new tool to find foodborne illness – the bacteria's own whole genome, reports Cornell food scientists.
