“Even though the percent of asthma-related emergency department visits associated with pollen overall was only a few percent on an annual basis, at certain times of year when particular types of pollen were spiking, we sometimes saw up to almost 20% of visits were due to pollen,” says Daniel Katz, assistant professor at CALS-SIPS.

“As much as long-term care providers in general do their best to provide competent, high-quality care, there is a real problem with endemic violence,” says Karl Pillemer, professor of psychology.

George Hay, senior professor of law, explains why OpenAI could benefit from this case, saying “It suggests that the court is willing to take on a dominant firm and explain why it’s so dominant and attribute some antitrust liability to some reason for dominance.”

Walter De Jong, professor of plant breeding and genetics, discusses the different potato breeds that go into making a potato pizza.

“Generally speaking, the healthier you are, the more likely you’re going to be to withstand any sort of pathogen,” says Brian Rahm, senior extension associate.

Gail Saltz, clinical associate professor of psychiatry at Weill Cornell Medicine, discusses implicit bias.

To be harmed by the levels of heavy metal contamination in dark chocolate, a person would need to eat an extremely large amount, says Associate Professor of Food Science Elad Tako.

Daniel Weitoish, arboriculture supervisor at Cornell Botanic Gardens, discusses how to garden amidst climate change.

This article highlights efforts to measure and reduce methane emissions from cattle and features professor of dairy cattle biology, Joseph McFadden, and a team of researchers on campus.

“The typical copyright agreement major publishers use is almost certainly going to make it impossible for academic authors to sue,” says James Grimmelmann, professor of digital and information law.

Alexios Mantzarlis, director of the Security, Trust, and Safety Initiative at Cornell Tech, explains that the altered ad may have been a deepfake.

“It might be time to look at how the internet works and then question why the internet works this way. Because there is a lot of gum and shoelaces holding things together,” says Gregory Falco, assistant professor of mechanical and aerospace engineering.