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MEDIA ALERT: Experts available on coronavirus

Cornell faculty members can speak about coronavirus from a variety of perspectives: the science and health implications of the disease, its impact on the global economy, labor and specialized industries, effects on countries around the world and the broader impact the crisis is having on our daily lives.

Cornell Media Relations Office is the university's representative to local, regional, national and international media organizations. Part of University Relations, Media Relations works across the university to connect faculty experts and thought leaders with print, broadcast and digital media.

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Expert Quotes

Featured Video

Jamila Michener, assistant professor of government in the College of Arts and Sciences at Cornell University, discusses COVID-19 and potential changes in the role of the federal government. The pandemic may prompt people to re-examine investments in institutions, such as the public health system, on which we now rely, she says.

In The News

Erica Groshen, senior extension associate at the ILR School, says, “Then my inclination is that it will be a long, slow slog." 

Jamila Michener, assistant professor of government, talks about how the current period of unrest parallels prior episodes in the 1960s and notes that one main difference is the presence of COVID-19 which has disproportionately devastated black communities.

Miguel Gómez, professor of agricultural economics, is quoted extensively in this piece on the food supplies that may be affected by coronavirus outbreaks and changing consumer habits.

“There may be some women who would like to work outside the home, but as childcare gets more expensive, they are deterred from doing that. We have considerable research evidence of the negative effect of childcare cost on female labor force participation,” says Francine Blau, professor at the ILR School. 

“What ended up happening is hotel developers and designers were saying people like to be together, a buzzy hotel makes the hotel look attractive and vibrant, and we can take some furniture out of the guest rooms and make them smaller, maybe fit a few more guest rooms in,” says Stephani Robson, senior lecturer at the School of Hotel Administration.

Alex Susskind, professor at the School of Hotel Administration, says that restaurants could raise some menu prices to help with their profit margins.