After his accident, collie Max was rushed to the Cornell University Hospital for Animals, which diagnosed him with a traumatic hip luxation, an extreme and damaging dislocation of his hip joint.
For more than four decades, ILR’s Lou Jean Fleron has been making western New York a better place for working people, by leading community-based economic development programs.
Cornell’s Institute for Food Safety is teaming with the New York State Department of Agriculture and Markets to offer the first-ever in-state FDA course to train food inspectors across the state.
Local community organizations, activists, students and researchers will meet April 19 to delve into the historical significance of the Freedom Farm Cooperative movement and spur conversations around the contemporary resurgence of food justice and sovereignty movements in rural and urban spaces.
A first-of-its-kind report intends to guide innovators and investors toward urgent technology needs in New York’s farming and food processing industries, as identified by dozens of farmers, manufacturers, retailers and researchers.
Cornell’s admitted class of 2025 – a class that applied to college during an unprecedented year interrupted by pandemic-related closures and quarantines – is an impressive one and its composition has set new levels of diversity for the university.
Associate professor Todd Schmit and extension associate Matt LeRoux from Dyson will use a USDA grant on research to help improve the marketing returns for small- and medium-sized livestock farms in New York state.
During National Public Health Week April 5-11, up to 10,000 seats are available in the new Citizen Public Health Leader Training Program developed by Cornell experts in partnership with New York state.
Training and resources supporting municipal officials can help incorporate biodiversity into local land use planning, according to research led by Shorna Allred, evaluating a program in New York's Hudson Valley.
