The second episode of 'CU in the Kitchen,' called 'Nutrition Made Delicious' and hosted by the Dan Gaibel, shows how Cornell Dining is adjusting food preparation to help students eat well. (Feb. 2, 2011)
Learning how many weeds adapt to climate change could provide valuable information to inform ecological strategies, reports a study that analyzed four weed species that are spreading northward.
Horticulture graduate student Bryan Sobel went to Rwanda to help women learn to cultivate mushrooms, a crop that can help the genocide-ravaged nation recover.
A student-created landscape has been at the Mann Library entrance has been chosen as one of the first landscapes to participate in an international pilot project program. (June 2, 2010)
Twenty-eight students from top U.S. universities participated in the summer scholars program at Cornell’s New York State Agricultural Experiment Station in Geneva, N.Y.
Researchers at Cornell have developed a strain of maize with a high iron bioavailability, meaning more of the iron that is present naturally in these maize lines can be absorbed.
Researchers and farm managers at Cornell orchards decided to let wild bees, rather than honeybees, pollinate Cornell's apples this year - a gamble that seems to have paid off.