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A single protein derived from a common strain of bacteria found in the soil will offer scientists a more precise way to edit RNA, according to new Cornell food science research.

When this year’s Empire Farm Days – the largest outdoor agricultural trade show in the Northeast – was forced online July 29-31 due to COVID-19, organizers from the Soil Health Center quickly transformed events into a virtual format.

Some farmers will be facing a difficult conundrum amid climate change, according to a new study by researchers from Cornell and Washington State universities: either increasingly experience revenue volatility, or choose a more predictable decrease in crop yields.

With families struggling to put food on the table during the pandemic, the Tompkins County COVID-19 Food Task Force hosted a free food pickup and delivery for more than 800 individuals, in 216 households, July 7 and 8.

Essentials

Thanks to a grant from the USDA, horticulture experts in the College of Agriculture and Life Sciences will help design new training programs for workers in controlled environment agriculture.

The Cornell Center for Materials Research is helping startup companies create new, innovative products by connecting them with university researchers while also boosting economic development in New York state.

A new Cornell study finds that when small-scale farmers are trained in food safety protocols and develop a farm food safety plan, new markets open up to them, leading to an overall gain in revenue.

In a study of New York state apple orchards, Cornell plant pathologists have identified a new fungal pathogen that causes bitter rot disease in apples. 

Cornell Atkinson has awarded seven Academic Venture Fund seed grants, totaling $1.1 million, for projects that engage faculty from eight Cornell colleges and 16 academic departments.