Author Michael Pollan described his journey as a writer about food and nature, beginning with his first book about gardening, April 27 in the Jill and Ken Iscol Distinguished Environmental Lecture.
When Lou Walcer ’74 stepped into the new business incubator in Weill Hall 10 years ago, he saw opportunity. Now, the center has enjoyed a decade of success.
Cornell's new Sutton Road solar farm, a facility that will offset 40 percent of the electricity at the university's agricultural experiment station in Geneva, New York, has become operational.
Richard Stup, an agricultural workforce specialist in the College of Agriculture and Life Sciences, is working on ways to help New York state’s farmers tackle workforce issues.
A genomic analysis of cassava has found that mutations have corroded the genome, producing many dysfunctional versions of genes and putting at risk a crucial crop that feeds a tenth of all people.
Jocelyn Rose, a professor of plant biology and director of Cornell's Institute of Biotechnology, is examining the hydrophobic cellular surface layer known as the cuticle in fleshy fruits.
In the war to keep food safe from bacteria, Cornell food scientists examine a class of weaponry called bacteriophages – an all-natural biological enemy for Listeria.
From creating well-mannered robots to updating weed field guides to understanding why catchy songs turn into earworms, students showed their 2016 Senior Expo research projects April 21.
As students and faculty get deeper into fall semester, Cornell remains in a drought with second-stage water restrictions, and conserving water has become more important than ever.