As of March 1, the Cornell Onboarding Center will provide a 'one-stop' service for newly hired faculty and academic professionals as well as nonacademic staff members.
Thirty-eight young adults with Down syndrome came to Cornell June 25 through July 1 for the second annual Camp PALS New York, which gives campers and counselors a chance to build relationships.
At the President’s Sustainable Campus Committee fall summit Nov. 12, Elizabeth Garrett underscored the university’s commitment to addressing climate change by announcing formation of the Senior Leaders Climate Action Group.
The National Institutes of Health's National Institute of Biomedical Imaging and Bioengineering has awarded Cornell a four-year, $2.3 million grant to develop FeverPhone, which will diagnose six febrile diseases in the field.
Each year, CASE, the Council for Advancement and Support of Education, singles out universities for awards in several areas of communications, alumni relations and fund-raising. In this year's CASE Circle of Excellence competition, Cornell Alumni Magazine received a gold medal in the Best Articles of the Year category for the feature story "Dr. Eponymous" by Brad Herzog '90, published in the March/April 2004 issue. Herzog is a regular contributor to the magazine and the author of several books. The article is a profile of Henry Heimlich '41, MD '43, the inventor of the Heimlich maneuver.
In a whirlwind of seminars, plenary sessions and corridor conversations, 17 Cornell students and six faculty attended COP24 in Katowice, Poland in December.
Students will show off digital technology research projects at the annual BOOM (Bits On Our Minds) showcase, at the Duffield Hall Atrium on March 9 from 4 to 6 p.m. (Feb. 24, 2011)
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.
Consumers perceive restaurants with higher menu prices but no tipping to be more expensive than restaurants with lower menu prices and tipping, finds a new study from the Cornell Center for Hospitality Research. (Feb. 16, 2007)