What’s Black, White and Big Red All Over? It’s a scoop of newspaper-inspired ice cream – one of four finalist flavors created by students – based on Cornell’s Freedom of Expression theme year.
Rod Zeltmann, a field assistant at the Long Island Horticultural Research and Extension Center (LIHREC), celebrated 50 years of employment at Cornell in 2023. Colleagues describe him as reliable, dedicated, and multi-talented.
Vesna Bacheva, recipient of a 2023 Schmidt Science Fellowship, collaborates with CROPPS to pioneer innovative technologies and models aimed at investigating the signaling and nutrient transport processes within plants.
A total of 39 students in 29 teams vied for a $3,000 top prize in the eighth annual Hospitality Pitch Deck Competition, selecting three food concepts as prizewinners.
Researchers at Cornell have discovered a new grape downy mildew resistance gene – giving the wine and grape industry a powerful new tool to combat this devastating disease.
Farm-to-school programs, which bring healthy foods to children and support rural economic development, actually work from an economic perspective in at least one upstate New York school district, according to new Cornell research.
A new research and test kitchen for food entrepreneurs has opened at Cornell AgriTech, further enriching a robust ecosystem designed to help grow New York’s food and agriculture industries.