With help from Cornell, a new beverage is making its way into stores beginning this April: It is called Vertical Water, and it's the sweet water sap that makes its way up maple trees from the soil.
Two Cornell researchers are world experts in studies of little-known plant transport proteins that may be key to easing the ever-growing global food needs.
Two studies in the current issue of the International Journal of Wine Business Research point to service in winery tasting rooms being the most important factor in boosting wine sales at wineries.
David M. Lodge, the Francis J. DiSalvo Director of the Atkinson Center for a Sustainable Future discusses his priorities in the coming year and how the center is making an impact around the world.
Because cows are often fed byproducts from human food and biofuel production processes that would be costly to dispose of otherwise, their carbon hoofprint is smaller than once thought.
This fall, there will be a new big cheese on campus. Cornell Big Red Cheddar is slated to hit campus eateries and the shelves of the Cornell Store in November. (April 30, 2012)
For their academic excellence and the likelihood of 'making a difference,' Simon Boehme '14 and Samuel Ritholtz '14 have won the award, given to juniors planning a career in public service.