A study of bees in apple orchards revealed that a wider diversity of species had a positive effect on apple production.
Four Cornell Dining chefs turned mushrooms, lentils and lemons into gold at the annual American Culinary Federation competition Jan. 11 at Skidmore College in Saratoga Springs, New York.
In a whirlwind of seminars, plenary sessions and corridor conversations, 17 Cornell students and six faculty attended COP24 in Katowice, Poland in December.
Richard Stup, an agricultural workforce specialist in the College of Agriculture and Life Sciences, is working on ways to help New York state’s farmers tackle workforce issues.
Green tea steeped in bottled water has a more bitter taste, but it has more antioxidants than tea brewed using tap water.
Farmers can get a significant payoff, especially when crop prices are high, by coordinating their water use with other farmers, according to new Cornell research.
The viruses ravaging cassava farms in Africa, and efforts to combat them through plant breeding, are the subject of a new Cornell University documentary film produced by International Programs in the College of Agriculture and Life Sciences.
Cornell University researchers will collaborate on a new, five-year United States Agency for International Development flagship multi-sectoral project to combat malnutrition.
The Cider and Perry Production: Science & Practice course, held at Cornell AgriTech Dec. 3-7 drew hard cider producers from around the country to Geneva.