In a virtual conference on April 15–16, scholars, activists and practitioners from around the world will meet to explore plantations’ deep-rooted legacies, including racial inequality, dispossession and climate change.
Seven Cornell faculty members have been elected fellows of the American Association for the Advancement of Science, the world’s largest general scientific society. This year's fellows, 564 in all, will be honored at a virtual event Feb. 19.
Larger organic farms operate more like conventional farms and use fewer sustainable practices than smaller organic farms, according to a new study that also provides insight into how to increase adoption of sustainable practices.
For the students on the Cornell Weed Team, who face endless marijuana wisecracks from nonscientists, competing in the Northeastern Weed Science Society’s tournament in Guelph is no joke.
Jaron Porciello, an information and data scientist in the Department of Global Development, has been named as an area editor for Data & Policy, an open access journal dedicated to the potential of data science to address important policy challenges.
Cassidy Tryon won Food Network’s “Chopped Junior” at age 12, shortly before being diagnosed with Crohn's disease. She's now studying food science at Cornell while continuing to master cooking for her diet.
More than 30 students presented their research on a wide range of topics during the 35th Cornell Undergraduate Research Board Spring Symposium, held virtually May 4-7.
Nine Afghan undergraduates from Bangladesh-based Asian University for Women, who fled their country after the Taliban took control in August 2021, have been admitted as Cornell students with full financial aid.
The Division of Nutritional Sciences and partner RTI International won a five-year, $23 million award to coordinate research for the NIH’s Nutrition for Precision Health study.
In the U.S. alone, the hard cider market has increased more than tenfold in the past decade and Gregory Peck, assistant professor of horticulture in Cornell University’s College of Agriculture and Life Sciences, has been exploring ways to increase the quality and quantity of New York-grown cider apples.
