Cornell will lead a project to study how controlled-environment agriculture compares to conventional field agriculture, thanks to a three-year, $2.4 million grant from the National Science Foundation.
Cornell Cooperative Extension vegetable specialist Maire Ullrich worked with nonprofit Feeding America to put together a shipment of fruits and vegetables to be trucked to parts of Florida or Texas hit hard by recent hurricanes.
A Cornell breeding program is targeting the natural biodiversity of kale to further promote its acceptability and popularity as a leafy green vegetable among consumers.
A new study of mosses brings scientists one step closer to solving a mystery in plant biology: how plants made the transition from water to land 450 million years ago.
In his new book, "The Economics of Biofuel Policies: Impacts on Price Volatility in Grain and Oilseed Markets," Harry de Gorter links biofuel policies to turmoil in world markets.
On the brisk autumn morning of Wednesday, Oct. 8, 1997, Cornell students, faculty and staff strolling by McGraw Tower noted an unusual sight: a large pumpkin impaled on the spire 173 feet up. The question remains: Whodunit?
In studying how airplane noise affects the palate, Cornell food scientists have found sweetness suppressed and umami- the sweet, savory taste of amino acids such as glutamate - enhanced.
Farmers looking to reduce reliance on pesticides, herbicides and other pest management tools may want to heed the advice of Cornell agricultural scientists: Let nature be nature – to a degree.
Cornell’s Atkinson Center for a Sustainable Future is welcoming five new postdoctoral fellows to campus to translate Cornell research into sustainable solutions.