Doctoral candidates Julia Nolte and Ewan Robinson are the 2022-23 recipients of the Cornelia Ye Outstanding Teaching Assistant Award. The award recognizes two outstanding graduate teaching assistants (TAs), one domestic and one international, who have clearly demonstrated dedication and excellence in their teaching responsibilities.
In recognition of her support of the Feed the Future Innovation Lab for Crop Improvement, Monifa Morgan-Bell earned the Award for Staff Integrity and Inclusion, given twice a year by the Employee Assembly and presented at an award ceremony.
Applications are openfor a new online entrepreneurship class for innovators with ideas for value-added dairy products, and finalists have been announced for a first-ever dairy products competition.
For her work in developing and teaching nutrition and food justice curricula to adolescents in New York City, Hannah Rudt ’23 has won the 2023 National Student Employee of the Year award – the first Cornellian to ever receive this honor.
A new cycle of Einaudi Center seed grants will help faculty from six colleges across Cornell tackle issues ranging from the health of endangered wild dogs to the spread of misinformation through social media.
A $1M award will support Upstate 2.0, which aims to grow the regional economy in upstate New York while helping to realize the state and nation’s goal of a net-zero carbon economy.
Cutting-edge, data-driven agricultural technologies and precision management strategies designed for the farm of the future will be developed, evaluated and demonstrated, thanks to a four-year, $4.3 million U.S. Department of Agriculture grant.
The Cornell-led Eastern Broccoli Project, which built a broccoli industry on the East Coast worth an estimated $120 million over the last 13 years, has produced a promising new broccoli variety in partnership with Bejo Seeds, a Geneva, New York-based seed company.
Dietetics students executed two on-campus themed dinners as the culmination of their capstone course, which simulates the experience of operating and managing a food service program.
