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.
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.
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.
While most industrial grain crops are annuals that must be replanted every year, a new perennial grain called Kernza has hit the markets with growing interest from restaurants, bakeries and brewers.
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.”
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.
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.