Cornell and the Atkinson Center helped organize a workshop, “Helping NYS address its climate goals through thermochemical conversion,” on July 16 to develop opportunities for New York to meet its climate goals.
Cornell grape experts and food scientists are stepping up to give Concord growers new opportunities for their products and to diversify vineyard operations in New York
A new study shows the cost of forgoing antibiotics on dairy farms would average out to $61 per cow annually and is studying the impact such a decision would have.
Cornell food scientists have discovered a way to process natural beet juice so that it maintains its bright red color and will allow food manufacturers to use it in place of synthetic dyes.
Rochester neighborhood reaps benefits of Cooperative Extension initiative run through Master Gardener Program and fueled by trained volunteers who provide research-based support to the public.
Cornell will conduct a survey of the sub-terrain on campus and in the towns of Ithaca and Dryden Sept. 21-25, the next step in its plan to implement Earth Source Heat.
What began as family recipes from Bisharo Ali's native Somalia are now commercial products, thanks in part to help from the Cornell Food Venture Center.