Cheesemakers large and small from across the Northeast have turned to CALS' Food Processing and Development Laboratory for small-batch production and dairy expertise as they develop new recipes.
A Cornell-led project is helping build a new local grain culture by providing research-backed, farm-to-table information on modern, ancient and heritage wheat varieties.
A small mite is causing big trouble for New York state's honeybee population and putting in peril the fruit and vegetable crops that depend on these pollinators.
New Cornell research estimates the densities of black bears in southern New York and examines how bears are distributed relative to the amount of forest, agricultural lands and human development.
The first-ever Industrial Hemp Summit on April 18 at the College of Agriculture and Life Sciences looked at industrial hemp as a lucrative addition to New York agriculture.
Cornell engineers hope that clean water runs deep. They have developed a new way to test for more micropollutants in lakes and rivers that vastly outperforms conventional methods.
Emeritus food science professor David K. Bandler donated 17.43 acres to Cornell Plantations' Fischer Old-Growth Forest Natural Area in the Town of Newfield. The preserve protects nearly 60 acres.
With help from Cornell, a new beverage is making its way into stores beginning this April: It is called Vertical Water, and it's the sweet water sap that makes its way up maple trees from the soil.