Scanner data can help NYS farmers boost market sales

Cornell researchers partnered with 10 New York state livestock farmers using devices that record sales and process credit card payments and analyzed market transactions to better understand customer behavior and help farmers increase their profits at farmers markets.

Giant bacterium powers itself with unique processes

Cornell researchers and colleagues have for the first time described the near-complete genome of a rare bacterium so large it’s visible to the naked eye. The bacteria, which they’ve named Epulopiscium viviparus, lives symbiotically within some tropical marine surgeonfish.

Three new apple rootstocks bolster Geneva’s program

An estimated 70 million trees are planted on Cornell AgriTech's Geneva rootstocks around the world – and that number is likely to grow with the release of three new rootstocks.

USDA deputy secretary meets students, researchers at AgriTech

USDA Deputy Secretary Xochitl Torres Small visited Cornell AgriTech Friday, Dec. 8 as one of her visits to land-grant institutions focusing on specialty crops, ag tech innovation and local foods.

Nonalcoholic drinks with complex flavors top NYE trends

Cornell food and beverage experts offer up on-trend, nonalcoholic cocktail recipes and tips for the holiday season.

Food for thought: Students churn ‘Freedom of Expression’ ice creams

What’s Black, White and Big Red All Over? It’s a scoop of newspaper-inspired ice cream – one of four finalist flavors created by students – based on Cornell’s Freedom of Expression theme year.

Meat alternatives could feed humans more sustainably

Lab-grown meat, food created by microorganisms and plant-based foods that mimic the taste of meat could help reduce environmental impacts of food systems, a new UN report co-authored by Cornell researchers finds.

Rice can help NYS farms profit from climate-change flooding

Cornell Cooperative Extension is helping New York state farmers learn how to grow rice, a potentially lucrative crop that can thrive on flood-prone land as a hedge against climate change.

Nonalcoholic beer at higher risk for foodborne pathogens

The lack of alcohol in nonalcoholic or low-alcohol beer – particularly during manufacturing, storage and pouring – may prompt conditions ripe for foodborne pathogen growth.