A systematic analysis of 40 years of studies on public crop breeding programs found that cereal grains receive significantly more research attention than other crops important for food security and only 33% of studies sought input from both men and women.
Cornell University Agricultural Experiment Station (Cornell AES) employee Rick Randolph has been chosen as the new manager of the Homer C. Thompson Vegetable Research Farm in Freeville, NY.
An undergrad’s Middle Eastern-flavored snacks that aim to minimize menstrual cramps – and that have been tested in a pilot study on campus – are now on sale through her company, Aunt Flo’s Kitchen.
A team of mostly first-year students created Brewing CommuniTea, an Earl Grey tea ice cream with caramel swirls and buttery shortbread pieces inspired by Cornell’s theme year.
Phillip Griffiths, a Cornell plant breeder, has developed an unusual tomato – with yellow flesh and an oblong shape that prompted its fans to name it “Yellow Submarine.”
A new research and test kitchen for food entrepreneurs has opened at Cornell AgriTech, further enriching a robust ecosystem designed to help grow New York’s food and agriculture industries.
Cornell researchers have the opportunity to take a long stride toward an alternative future full of possibility, with support from Global Cornell’s new Global Grand Challenge: The Future. On Jan. 29 Global Cornell opened what will be the initiative’s only call for proposals.
Global development students got hands-on experience with topics from labor conditions to trade policies and the production of specialty crops such as flowers, pineapples and coffee.
An alumnus-owned farm in Union Springs will become New York’s first commercial dairy to run cow manure through a kiln to make eco-friendly biochar – thanks to Cornell agricultural expertise.