A project led by Felix Heisel and community partners is investigating deconstruction’s potential as a more sustainable alternative to building demolition, a source of significant waste that contributes to climate change.
The drawn-out process for diagnosing Lyme disease could become a thing of the past – good news for the thousands of people each year who get the tick-borne illness.
For three days in early August at Stocking Hall, a handful of judges saw, sniffed and sampled 234 cheeses in 24 categories – all of it made in New York.
Seven New York state businesses have been awarded funding to participate in the Cornell Center for Materials Research JumpStart Program, through which they will collaborate with Cornell faculty members to develop and improve their products.
Threatened with shutting down due to COVID-19, Loaves & Fishes of Tompkins County was saved at the last minute by the formation of new partnerships that helped keep the food distribution service going.
The Cornell Maple Program has opened an advanced, New York state-funded maple research laboratory, an upgrade that will enable research on making high-quality syrup, and new and existing maple products – all at commercial scales.