Cornell researchers and colleagues have for the first time described the near-complete genome of a rare bacterium so large it’s visible to the naked eye. The bacteria, which they’ve named Epulopiscium viviparus, lives symbiotically within some tropical marine surgeonfish.
A hard-working bacterium may soon have a large influence on processing rare-earth elements that help run smartphones, electric cars and wind turbines in an eco-friendly way.
In “Futures After Progress,” anthropologist Chloe Ahmann documents Curtis Bay’s industrial past and how it is grappling with pollution and the loss of steady work.
Two Cornell Engineering undergraduates are working to make arrays of wave energy converters – devices catch the waves and turn them into electricity – and move the technology closer to actuality.
CCE’s Chris Pickerell, M.S. ’93, urged Congress to continue funding environmental programs around the Long Island Sound to preserve the region’s strong ecological integrity and economy.
Lab-grown meat, food created by microorganisms and plant-based foods that mimic the taste of meat could help reduce environmental impacts of food systems, a new UN report co-authored by Cornell researchers finds.
Students in this year's Grand Challenges Project helped businesses that decrease hunger and food waste, including dreaming up product ideas for a company that makes snacks out of edible insects.
Cornell Lab of Ornithology staff member Victoria Campbell spends her free time caring for bats in need – setting tiny broken bones, feeding babies, treating illness and nursing native bats back to health so they can be released.
