Elizabeth Demmings, a food safety expert with the Institute for Food Safety at Cornell University, offers the following guidance for preparing holiday foods safely.
Six food and beverage producers from across New York took home shares of over $100,000 in prizes Friday at the first New York Concord Grape Innovation Awards, a business competition aimed at stimulating growth and innovation in the state’s Concord grape industry.
The gift from the estate of late professor Raymond Fox ’47, M.S. ’52, Ph.D. ’56, will support scholarships and fellowships as well as student participation in supplemental educational programs for undergraduate plant science students.
Under Anu Rangarajan’s direction, the Cornell Small Farms Program builds networks and cultivates relationships among new, aspiring, and longtime farmers across the state. During the past year, when staying connected feels harder than ever, Rangarajan, also an assistant director of Cornell Cooperative Extension, and her team created space for human connection and personal reflection.
Rising temperatures pose major challenges to the dairy industry – a Holstein’s milk production can decline 30 to 70% in warm weather – but a new Cornell-led study has found a nutrition-based solution to restore milk production during heat-stress events, while also pinpointing the cause of the decline.
A surprise finding from new research on controlling pests and disease in New York commercial onion fields will enable the state’s producers to cut their use of synthetic chemicals without sacrificing yield.
The amount of poultry in European diets isn’t conducive to an optimal food system, which prioritizes crops that produce healthy foods while reducing or reusing waste streams.
An agricultural economist, a theoretical physicist, a plant biologist and a physiologist have each been elected to the National Academy of Sciences, the academy announced May 3.
