Cornell’s fingerprints are all over the tasty Big Red Cranberry Sour ale. It uses a Cornell-bred barley, alum-grown hops, and made by Big Red Brewing students with an alum-owned brewery.
As consumers want fewer food preservatives and less plastic waste, Cornell scientists have created a bioderived polymer that helps salad dressings and beverages last longer in the fridge.
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.
A confrontation between Maine lobster fishers and conservationists reveals complex entanglements between climate change and settler colonialism, says ILR Associate Professor Sarah Besky.
The student-created signature drinks for Hotel Ezra Cornell 97 to celebrate the Nolan School of Hotel Administration’s centennial, feature the humble pineapple, long a hospitality symbol.
Students are invited to enroll now for Cornell’s Summer Session where they can earn up to 15 credits. Courses are offered online, on campus and around the world in three-, six- and eight-week sessions between May 31 and August 2, 2022.
Twenty-six students with businesses ranging from drinking water treatment to alternative medicine to kitchen robots, received fellowships to work on their businesses this summer.
