Cornell food scientists now show that the leftover pulp from the red wine making process has the potential to be a nutritive, illness-reducing treasure.
Karim-Aly Kassam is leading a project that brings together Indigenous and rural communities and scholars from across the globe to develop ecological calendars that integrate local cultural systems with seasonal indicators.
A Cornell-led national network of scientists and farmers is developing new varieties of cover crops with sustainable benefits that are better adapted to local regions and stressors.
The U.S. Department of Agriculture has awarded $3.9 million in funding to the Cornell University Agricultural Experiment Station to support 52 projects across three colleges.
Urbanist and historian Thomas J. Campanella, was researching a book when he first came across the name Verdelle Louis Payne, who was a member of the famed Tuskegee Airmen, the first African American military pilots in the U.S. Armed Forces.
Fumbling to find flashlights during blackouts soon may be a memory, as quantum computing and AI may quickly solve an electric grid’s hiccups so fast, humans may not notice.
Apple juice lovers won’t be left with a bad taste, thanks to a new study that identifies three new bacteria species, one of which fouls up the flavor of the popular drink.
The fourth episode of a podcast hosted by Entrepreneurship at Cornell, Startup Cornell, features Jamie Kim ’19, founder and CEO of Jamie’s Farm, a company that inspires change in the way we eat on a daily basis through the humble form of granola
