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.
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.
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.”
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.
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.
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.
In an April 11 lecture, Stacey Langwick explored how concerns over toxicity shape public conversations about the forms of nourishment and modes of healing that make places livable.
New York has the unique soil and climate conditions to establish itself as a significant presence in the market for sparkling wine, experts said at B.E.V. NY, Cornell’s annual outreach event for the wine industry.
Robin Bellinder, 'tireless fighter' for New York vegetable growers, professor of plant science and a national and international leader in weed management, died Nov. 13 in Ithaca, New York, at age 70.