From maple syrup to apple cider to goat's milk soap, New York farms are growing sales in partnership with Cornell Cooperative Extension and Taste NY stores across the state.
For their 60th reunion, David and Mary Call helped create a new flavor of ice cream at the Cornell Dairy Bar. Big Red Reunion Revel features a white chocolate, cherry swirl and chocolate chunks.
A a $4.9 million grant from the Bill & Melinda Gates Foundation will enable Cornell University Library to expand a database of scientific knowledge in the developing world.
With support from Cornell's Atkinson Center for a Sustainable Future, faculty members are researching harmful molds in food that damage the health of African mothers and babies.
At a food industry summit in Syracuse June 22, U.S. Sen. Kirsten Gillibrand, D-N.Y., discussed a bill she is co-sponsoring to aid in the training of high-demand food industry workers.
An Oct. 22 ceremony officially introduced Cornell University's renovated, state-of-the-art Stocking Hall, home to the Department of Food Sciences, which is expected to benefit New York's food economy.
Cornell’s David R. Atkinson Center for a Sustainable Future has given $1.2 million from its Academic Venture Fund to 11 new university projects from 37 proposals.
Cornell scientists participated in Grow: Urban Garden Symposium in New York City Oct. 14, advising new and experienced gardeners on techniques and procedure to grow produce in the city.
Cornell plant breeders have released a new alfalfa variety with some resistance against alfalfa snout beetle, which has ravaged alfalfa fields in New York.
A research group in Spain has ranked Cornell the No. 5 university in the world for its Web presence, which includes electronic access to scientific publications and other academic material. (Feb. 7, 2011)