‘Enchanted Myanmar’ is a trip open to alumni and friends of Cornell that will celebrate 50 years of field-based learning of Cornell’s first and longest-running experiential learning course.
Black bear populations are on the rise in New York, and Cornell researchers combine digital technology with on-the-ground conservation efforts to manage the growing numbers.
With the launch of the revamped Cornell Fruit Resources website, New York growers have a new resource this season to help keep them productive and profitable.
Cornell’s Climate Smart Farming program has added a fifth online tool – the New York State/Northeast Drought Atlas – to help regional farmers cope with an era of global warming.
Cornell food scientists have found that people with a diminished ability to taste food choose sweeter – and likely higher calorie – fare. This could put people on the path to gaining weight.
One of Cornell’s Titan arums – a rare plant also known as a corpse flower for the deathly odor it produces at flowering – has broken dormancy and is preparing to bloom this summer on campus.
Cheesemakers large and small from across the Northeast have turned to CALS' Food Processing and Development Laboratory for small-batch production and dairy expertise as they develop new recipes.
Ph.D.-level plant breeders now come from 16 countries in West Africa, where Cornell contributes to educating them as the next generation of plant breeders in Africa.
