The classic identification guide “Weeds of the Northeast” sprouted from a collaboration of Cornell researchers. Now, a new edition of the book brings together a pair of uncannily named weed scientists: Antonio DiTommaso and Joseph DiTomaso.
Forty-six high school students from 17 high schools across New York state came to the Cornell campus March 25 for discussions around innovative solutions to food security and climate change challenges.
Cannabis employers see lack of training and skills, as well as lack of awareness of career opportunities, as two of the largest obstacles to achieving social equity in the adult-use market.
The brand is a triple threat: it’s an alcoholic beverage with a better nutritional profile, it’s made from material that would otherwise go to waste – and it could eventually act as a model for dairy farmers looking for additional revenue.
The Borlaug Global Rust Initiative announced its 2021 Jeanie Borlaug Laube Women in Triticum Early Career and Mentor awardees honoring wheat scientists working to protect food security around the world.
Cassidy Tryon won Food Network’s “Chopped Junior” at age 12, shortly before being diagnosed with Crohn's disease. She's now studying food science at Cornell while continuing to master cooking for her diet.
After honing her wine skills through eCornell classes, NASA engineer Rada Griffin launched Anissa Wakefield Wines, becoming the first certified Black woman winemaker in Alabama.
The Cornell Atkinson Center for Sustainability and Environmental Defense Fund collaborate on four Innovation for Impact Fund (IIF) awards to foster creative collisions that provoke large-scale, long-term change.
Stephen Reiners, professor of horticulture at Cornell University and a New York state vegetable industry expert, says summer conditions were perfect for growing pumpkins and pickers can expect some of the most vibrant colors in this year’s crop.
