State Agriculture Commissioner Richard Ball came to Cornell Jan. 27 with an upbeat message about Gov. Andrew Cuomo's 2017 budget: it's good for the middle class and it's good for agriculture.
At 107 years old, Olaf Larson is Cornell’s oldest living faculty member. When asked to explain his longevity, the professor emeritus of rural sociology quipped: “That’s a secret.” And then he laughed.
A $280,000 grant form the Rockefeller Foundation will fund a Cornell-led workshop in New York City for business leaders to explore strategies to reduce food waste and loss through new products and services.
A new Cornell-led study shows that deforestation and subsequent use of lands for agriculture or pasture, especially in tropical regions, contribute more to climate change than previously thought.
Astronomy meets gastronomy at the food science introductory course, where student teams created ice cream for a final project. The winner: Cosmos, a sweet nod to Cornell astronomer Carl Sagan.
The South Side of Chicago, where Dejah Powell ’18 grew up, is known as an urban food desert. Powell, an environmental and sustainability science major, is helping to change that.
Lord Martin Rees, who has probed deep into the cosmos, studied gamma-ray bursts and galactic formation, spoke May 8 at Cornell on issues closer to home: the preservation of our “pale blue dot.”
Organic material added by plant roots and microbes provide nutritious candy for the soil. Literally. Cellular sugar boosts water and nutrient retention, says new Cornell research.
A fungus known to decimate populations of gypsy moths creates “death clouds” of spores that can travel more than 40 miles to potentially infect populations of invasive moths, according to a new study.
New York Farm Day Sept. 14 served up yogurt, chocolate, duck, whiskey, clams to wine ice cream on Capitol Hill as New York’s agricultural community showed their wares to the legislative community.