Four Cornell Cooperative Extension county offices are leading statewide efforts to establish a network of Regional Clean Energy Hubs as part of Gov. Kathy Hochul’s $52 million initiative to connect local communities with clean energy resources.
A new study identifies the genetic underpinnings for why broccoli heads become abnormal when it’s hot, providing insight into effects of climate-induced warming for all crops and pointing the way for breeding heat-resistant new varieties.
The funding will support preliminary disease-related research, in the latest in a series of efforts to create new opportunities for interdisciplinary research.
Farmers, brewers, distillers and researchers gathered for the sixth annual Empire State Barley and Malt Summit, to celebrate successes and plan for the future of New York’s growing craft brewery and distillery industries.
On Dec. 18 in Barton Hall, more than 700 recipients of bachelor’s, master’s and doctoral degrees were honored at the university’s 20th recognition ceremony for December graduates, held in-person for the first time since 2019.
The first recorded proof of a bird not seen for 140 years, a gut bacteria that could regulate cholesterol and a senior who risked his own life to rescue a man from an oncoming subway train were among the most-read Cornell Chronicle stories of 2022.
The Albert’s lyrebird is a talented mimic, but as its rainforest habitat in Australia shrinks, so does the number of sounds that the bird can produce, degrading lyrebird culture.
Among all the missed experiences of spring 2020, first-year food science majors lost one more: the opportunity to make candy in a lab. They created gummy worms and candy bars a thousand days later.
On Nov. 18, Stephanie Wisner '16 discussed her career path and new book, "Building Backwards to Biotech: The Power of Entrepreneurship to Drive Cutting Edge Science to Market," with Cornell's entrepreneurial community.
