Adapting California’s lessons to climate crises in NYS

Alistair Hayden brings his West Coast experience in wildfires and earthquakes to help New York communities maintain health and become more disaster resilient in the face of climate change.

State invests $1M in Hudson Valley Research Lab

The Hudson Valley Research Laboratory in Highland, New York, a partnership between Cornell AgriTech and area growers, is receiving $1 million in capital funding from the state for improvements that will take the research facility into the future.

Cornell dashboard estimates mortality risk of wildfire smoke

To help local emergency managers assess danger, Cornell researchers have created the Mortality Estimation Tool to map predicted, smoke-attributed mortality statistics in near-real time.

Teens explore potential career options at annual 4-H event

Through conversations and hands-on learning opportunities, nearly 250 youth from across New York state learned about different career paths at the annual 4-H Career Explorations Conference, hosted by Cornell and New York State 4-H.

Youth program expands to help NYS children with special needs

ACT for Youth, which promotes adolescent health and well-being in New York state, has been awarded $5 million to help local health departments improve care for youth with special needs.

USDA breaks ground on $70M lab for grape research at AgriTech

The National Grape Improvement Center is expected to propel innovation, foster collaboration and revolutionize grape production nationwide.

Endangered sea cucumbers for sale in NYC food markets

After sampling food markets in Chinatown districts, Cornell researchers found evidence that some threatened species of sea cucumbers – a pricey, nutritious delicacy – get sold to consumers.

Saratoga Springs business leader receives NYS Hometown Alumni Award

Jim Mastrianni is the 12th recipient of the Cornell New York State Hometown Alumni Award, which recognizes alumni from New York state who return to areas where they grew up and make a positive impact.  

Spritzy and sustainable: Researchers riff on an ancient refreshment

Piquette, an ancient French beverage made of upcycled grape pomace, gets a New York state spin with the addition of dairy byproducts.