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.
Kavous Keshavarz, professor emeritus in the Department of Animal Science and an expert in poultry nutrition, died Jan. 7 in Atlanta, Georgia. He was 82.
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.
Associate professor Todd Schmit and extension associate Matt LeRoux from Dyson will use a USDA grant on research to help improve the marketing returns for small- and medium-sized livestock farms in New York state.
Two newly released grape varieties, developed collaboratively between Cornell AgriTech and Sun World International, a global fruit genetics and licensing company, offer new flavors for consumers and better growing characteristics for farmers.
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.
A study in the journal Emerging Infectious Diseases published by Centers for Disease Control and Prevention on Wednesday examines E. coli outbreaks linked to leafy greens in the United States and Canada from 2009 to 2018. Professors of food safety at Cornell University, Martin Wiedmann and Randy Worobo, who were not involved with the study, are available for interviews on the report.
Ascribe Bioscience, a Cornell-based startup and UNY I-Corps alumni, has won a $750,000 National Science Foundation Small Business Innovation Research Phase II award.
