Pea aphids – a serious agricultural pest – have the ability to see and avoid a common, aphid-killing bacteria on plant leaves, according to a new Cornell study.
Two alums switched from running a cookie company to building a sustainable culinary seed oil and snack company, thanks to help from the Cornell Food Venture Center.
For the inauguration of Cornell President Martha E. Pollack on Aug. 25, the university dips into tradition to offer Martha’s Bits & Bytes, a special ice cream for the celebration.
In spite of 2018 being the fifth warmest February in New York state’s recorded history, March has been unseasonably cool, which has stalled the state’s maple syrup production.
Smallholder farmers in sub-Saharan Africa are engaging in sustainable and equitable agricultural development through an innovative curriculum that puts them front and center.
After years of advocating for funding to improve the infrastructure for grape research, U.S. Sen. Charles E. Schumer announced Feb. 26 $68.9 million to build a new federal grape genetics research lab at Cornell AgriTech in Geneva, New York.
Cornell professor Bob Howarth played a key role – reckoning methane as a carbon dioxide equivalent – in New York’s Climate Leadership and Communities Protection Act.
Cornell University scientists are beginning to unravel the complicated connections between viruses, the environment and wasting diseases among sea stars in the waters of the Pacific Northwest.
Sustained climate warming will drive the ocean’s fishery yields into steep decline 200 years from now and that trend could last at least a millennium, said scientists from Cornell and the University of California, Irvine.