Coat can charge cell phone, iPod, MP3 player

Abbey Liebman '10 designed a solar-powered jacket that captures the sun's rays to charge cell phones, iPods and other handheld devices. It debuted at the Cornell Design League Fashion Show March 13.

Task force calls for a single, comprehensive budget model

Pool tuition and create a fund for universitywide priorities, recommends a task force on the budget model, part of the Reimagining Cornell strategic planning process.

Trustees approve 4.5 percent endowed tuition increase; statutory tuition will rise by same dollar amount

The board of trustees has approved a plan that calls for a 4.5 percent tuition increase for undergrads in the endowed colleges and an increase of the same dollar amount for the state-supported colleges.

Whether to convert to a Roth IRA is not a simple decision

Hotel School business lecturer Paul Strebel discusses the pros and cons of converting individual retirement accounts (IRAs) into Roth IRAs, which are tax-free and easier to do this year.

Hospitality research compendium available free online

The 2010 Cornell Hospitality Compendium, released by the Cornell Center for Hospitality Research, is now available for free download at the CHR Web site. (Jan. 5, 2010)

Graduates, families celebrate at winter commencement

Some 360 degree candidates attended winter commencement Dec. 19 in Barton Hall, along with 2,000 cheering friends and family members. (Dec. 21, 2009)

Small grants awarded to social scientists

The Institute for the Social Sciences has announced the recipients of its biannual small grant award for interdisciplinary research and conference support. (Dec. 21, 2009)

Three students receive federal scholarships to study abroad

Morgan Fleischman of the School of Hotel Administration, Darius Niknamfard of the ILR School and Steven Shterenberg of the College of Arts and Sciences have won Gilman Scholarships to study abroad. (Dec. 16, 2009)

Program trains restaurant workers to control food costs

A new set of free training materials, 'The Eight-Step Approach to Controlling Food Costs' by J. Bruce Tracey, helps restaurant managers identify and eliminate extra food expenses. (Dec. 9, 2009)