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Corey Earle ’07, instructor of The First American University course, is offering his students a new assignment: the chance to contribute to the Cornell archives by writing about their experiences during the coronavirus pandemic.


Doctoral student Benedetta Luciana Sara Carnaghi didn’t have to wait long to retrieve her research material and continue her work, thanks to a double-time effort by Cornell University Library staff.

Three Cornell food science professors will hold special online “office hours” on March 23 at 4 p.m. to answer questions from food industry representatives on the burgeoning COVID-19 crisis.


Cornell President Martha E. Pollack confirmed on March 20 that two members of the Ithaca campus community have tested positive for the COVID-19 coronavirus.

As the coronavirus pandemic sent the entire world reeling, Cornell’s Southeast Asia Program had to make a last-minute decision regarding its annual graduate student conference, March 13-15.

To keep New York’s food processing industry safe during the COVID-19 pandemic, Cornell has created a comprehensive website for commercial processors: Food Industry Resources for Coronavirus (COVID-19).

Wendy Wolford, Cornell’s vice provost for international affairs, and her office have issued a global call “for stories of caring and compassion.” 


President Martha E. Pollack announced to graduating students and the Cornell community that the 2020 Commencement ceremony will be rescheduled for a later date.

In a virtual forum March 18 with the Employee Assembly, Opperman praised Cornell staff’s resilience as the university takes steps to respond to the COVID-19 pandemic, including asking many employees to work remotely.