A brain circuit that works as a brake on binge alcohol drinking may explain why women may be more vulnerable to alcohol-use disorders, a Weill Cornell Medicine study found.
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.
A small contribution from Tristan Lambert, professor of chemistry and chemical biology, when he was a doctoral student helped catalyze the breakthrough in catalysis that led to the 2021 Nobel Prize in chemistry.
The Center for the Study of Economy & Society presents a new fall lecture series, “The American State in a Multipolar World,” beginning on Monday, Oct. 18th with an in-person lecture by Francis Fukuyama '74.
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.
On the island of Kaua‘i, six native bird species recently experienced collapses coinciding with a sharp increase in mosquitoes and malaria. Dr. Katherine McClure is working to save Hawai’i’s native bird populations from this disease, specifically the Hawaiian honeycreepers.
