“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.

David Sherwyn, professor at the Nolan School of Hotel Administration, discusses the risks of subcontracting to hotel security.

“The reality is that the Chinese government needs to come to grips with the fact that there is a broader economic malaise that is related to the uncertainty about [its] attitude toward the private sector,” says Eswar Prasad, professor of economics.

Dr. Rui Hai Liu, a professor of food science, discusses the fiber benefits in corn.

Sarah Kreps, professor of government and tech policy, explains that although other platforms have emerged, X remains a place where people go to make fast and consequential impact.