View allAll Photos Tagged foodscience
More information: www.macroscopicsolutions.com
Images in this gallery were captured by:
Mark Smith M.S. Geoscientist mark@macroscopicsolutions.com
Annette Evans Ph.D. Student at the University of Connecticut annette@macroscopicsolutions.com
Discover the intricate anatomy of a red cabbage as it is cut in half and shaped like a human brain. The dark background and contrasting light above the red cabbage highlights the intricate details of the vegetable's structure, making it a unique and educational visual representation of the human brain.
“We’ve taken the bacteria that produces lactic acid and we’ve re-engineered it to produce ethanol,” says Steele. “These new bacteria, then, compete with the lactic acid bacteria and increase ethanol production. Ethanol plants can avoid the use of antibiotics, eliminating that cost and increasing the value of their animal feed byproduct.”
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Fresh washed apple ready for lunch! Unfortunately its not keeping the doc away as I am still feeling awful from yet another flu virus!
... Old Cotswold Legbar blue eggs. The blue is so soft it doesn't show as
clearly as I would have liked!
Oh I tried, but not sure I succeeded in showing you the beauty of them :(
From Left to Right--
Beth Zimmerli - 3rd Place - Wabasso
Becca Welman - 4th Place - HLWW
Kendra Haase - 5th Place - Wabasso
Tyler Warren- State FFA Treasurer
Lindsay Marketon -2nd Place -HLWW
Kira Karels -1st Place -HLWW
Explored ~ thank you!
My personal fave :) View On White
These are going into a lovely beef casserole later ~ yum!
... Happy Fathers Day (UK) to all the dads out there ♥
I made this for hubby .... I wish it were low in calories, I'm afraid its not :)
PS: something new for this cake was that the sliced strawberries were coated in a good quality strawberry conserve ~ then poured over the cream .... it does taste yummy ... Miss A is at Granny's house tonight and her eyes will pop out of her head when she sees daddy's cake :) thats if there is any left ... Miss M has heard theres a cake waiting, she has already said she's having a slice when she gets back from babysitting tonight!
Also, I should celebrate my first sale on Getty ~ the first of many I hope!
ODC-Science
I spent the whole morning making food. I like to do 2 or 3 different dishes and that way we have food for most of the week. We grew the Shishito Peppers and Butternut Squash in our garden. I made the Risotto this morning in my Rice Cooker. It's one of my favourite dishes. www.scienceofcooking.com/enzymatic-non-enzymatic-browning...
From the Cornell Chronicle:
Teaching Winery Opens on Campus
By Ted Boscia | April 2, 2009
With the snip of a grapevine, Susan A. Henry, the Ronald P. Lynch Dean of Agriculture and Life Sciences, opened the College of Agriculture and Life Sciences (CALS) Teaching Winery before a large crowd of faculty, students, vintners and other guests April 1.
Cornell, long known for its viticulture (grape-growing) research, now claims the only university teaching winery in the eastern United States. The $900,000 facility promises to prepare students for careers in New York’s wine and grape industry, which ranks third nationally in wine production and includes more than 250 wineries across the state.
Ian Merwin, the Herman M. Cohn Professor of Horticulture, and Ramón Mira de Orduña, associate professor of enology, helped Henry unveil the 1,800-square-foot building. The winery, attached to the Cornell Orchards store, will act as the Ithaca hub for CALS’s new viticulture and enology undergraduate major, which enrolls roughly 30 students and draws on more than 50 faculty members from the horticulture, food science technology, plant pathology, and applied economics and management departments. Inside the winery, students will access cutting-edge equipment to learn the science and art of winemaking.
“The College of Agriculture and Life Sciences Teaching Winery represents a major enhancement to our Viticulture and Enology (V&E) program,” said Henry. “Having this facility in Ithaca is crucial for our undergraduates, who will gain from hands-on experience in winemaking and grape-growing.”
Previously, V&E students crafted wines in a makeshift lab on the mezzanine of Stocking Hall. At the ceremony, students offered tastes of experimental wines produced in a fall 2008 class. Nearby, Sabrina Lueck ’10, a V&E major, said, “I’m beyond excited to begin using all the winery’s beautiful equipment.”
The winery includes state-of-the-art fermentation tanks and a modern microbiological and chemical lab, elements needed for the storage of grapes and the preparation and analysis of wines. It will allow students and faculty convenient access to three acres of hybrid wine grapes at Cornell Orchards and is near the program’s Lansing vineyards, which grow more traditional varieties like Pinot Noir, Riesling and Chardonnay.
“The facility will be among the finest in the United States and will provide our students with the widest possible range of winemaking experience,” said Mira de Orduña.
Mira de Orduña thanked numerous wineries and companies that donated equipment, including de-stemmers, filters, barrels and tanks, and also enzymes, yeast, bacteria and fining agents used in the production of wine. He said, in particular, that oak barrels donated by Canton Cooperage of Lebanon, Ky., and that a custom-made WinePod fermenter by Provina of San Jose, Calif., would expose students to “both the most traditional and the latest equipment available in winemaking.”
Ted Boscia is a staff writer in the College of Agriculture and Life Sciences.
These diagrams show the flow of aromatic molecules from a glass of wine as they move through the mouth and nasal passages.
When you sip a glass of wine, aromatic molecules such as fruity-smelling esters (colored dots in glass) mix with the saliva in your mouth. This interaction traps some molecules, while others pass into the throat passages (upper diagram). From there, these molecules drift upward to the olfactory region in the nasal passages, where they are perceived as fruity flavors (lower diagram). Since saliva differs in composition and flow rate from person to person, this may allow the same glass of wine to evoke different flavors for each person.
Read more in Knowable Magazine
How saliva changes the flavor of food
The liquid that our mouths produce isn’t just a lubricant. It plays an active role in how we perceive taste and can influence what we choose to eat, researchers are discovering.
knowablemagazine.org/article/health-disease/2023/how-sali...
Lea en español: Cómo la saliva cambia el sabor de los alimentos
Getting the microbe story, straight from the mouth
Q&A — Biologists Jessica Mark Welch and Gary Borisy & dental researcher Floyd Dewhirst: A trio of researchers has mapped the living things that make the tongue, gums and palate home
knowablemagazine.org/article/living-world/2019/oral-micro...
Take a deeper dive: Selected scholarly reviews
Current Perspectives on Food Oral Processing, Annual Review of Food Science and Technology
===
Knowable Magazine from Annual Reviews is a digital publication that seeks to make scientific knowledge accessible to all. Through compelling articles, beautiful graphics, engaging videos and more, Knowable Magazine explores the real-world impact of research through a journalistic lens. All content is rooted in deep reporting and undergoes a thorough fact-checking before publication.
The Knowable Magazine Science Graphics Library is an initiative to create freely available, accurate and engaging graphics for teachers and students. All graphics are curated from Knowable Magazine articles and are free for classroom use.
Knowable Magazine is an editorially independent initiative produced by Annual Reviews, a nonprofit publisher dedicated to synthesizing and integrating knowledge for the progress of science and the benefit of society.
==
We love to hear how teachers are using our graphics. Contact us: knowablemagazine.org/contact-us
..... overflows
I am celebrating today - I was invited by Getty Images to licence 10 images with them. All but one (waiting for a model release) are now up on their website for sale! Things are looking up :)
I have decided to dedicate this image to Nicky (Looking Glass) for inviting me to join flickr last year all the help she has given me (sounds like a speech coming on LOL). Thank you Nicky! I would like to thank my mother ...... LOL, only joking!
Students in Quantity Food Production and Service class prepare a meal featuring Jamaican Philly sandwiches, sweet potato fries, and pineapple vanilla parfaits in the Food Lab at the STEM Center on Thursday, April 29, 2021.
In the beautifully renovated Stocking Hall on the east end of Tower Road, the Cornell Dairy Bar is a great place for breakfast, lunch, coffee, or a sweet treat. We offer Cornell Dairy ice cream, milk, yogurt, pudding, and Big Red Cheddar, produced right here at Cornell’s very own dairy processing plant.
The Dairy Bar offers Finger Lakes Coffee Roasters specialty coffees, a mouth-watering array of sandwiches made to order, grab-and-go FreshTake items, and even pints of ice cream to take with you. Please note that our fresh deli counter is open 10:30-4:00 Monday through Friday, and ice cream service begins at 10:30am. FreshTake sandwiches and packaged salads and ice cream items are available in our cooler outside those hours.
Our regular hours vary seasonally, especially weekend hours, so please check the specific hours on this page for updates.
Menu:
Finger Lakes Coffee Roasters Specialty Coffee, Mighty Leaf Tea, Hot Cocoa, Frozen Lattes and Mochas, Pepsi Beverages, Hot & Cold Sandwiches, Soups, and Grab-n-Go items. Order ice cream sandwiches for your events 72 hours in advance!
Nutrition Info:
Check the Cornell Dairy Bar nutrition details on our NetNutrition page!
Current Cornell Dairy ice cream flavors:
•Alumni Swirl
•Butter Pecan
•Kahlua Fudge
•Coconut
•Caramel Cubed
•Stocking West Saloon
•Bavarian Raspberry Fudge
•Cornelia’s Dark Secret
•Peanut Butter Mini
•French Vanilla
•Ezra’s Morning Cup
•Triple Play Chocolate
•Vanilla
•Chocolate
•Black Raspberry
•Cherry Pie
•Cookies & Cream
•Mint Chocolate Chip
•Strawberry
•Big Red Bear Tracks
•Cookie Dough Dream
•Mango Sorbet
Thanks for understanding if we’re temporarily out of a particular flavor, or need to make substitutions. Sometimes people eat a lot of ice cream, and we just run out of something!
Having a party? Handpacked pints and quarts are available, at $6.99/pint and $9.99/quart. Ice cream sandwiches are always available in limited quantities. Want a bunch for a special occasion? Whether you’re a parent ordering for your student, or a friend who wants to help a buddy celebrate, you can download and fill in the Dairy Bar’s ice cream sandwich order form, and we’ll do the rest. Please place your order at least 72 hours in advance. Or check out our Ice Cream Social offerings.
Did you know we can ship Cornell Dairy ice cream? Enjoy your favorite flavors in pints, quarts, and three gallon tubs, shipped overnight in a cooler with dry ice. Find out more about overnight ice cream delivery on the Department of Food Science web site.
Location:
Stocking Hall, Central Campus
Driving to campus? Parking is available right across Tower Road from the Dairy Bar in the Peterson Lot. The meter is in operation 7:30am-5pm Monday-Friday, and you can pay with cash or credit card.
This schematic shows how cellular milk products are produced.
Cellular milk is made by harvesting udder cells from a cow, then growing those cells in a large tank, or bioreactor. Eventually, the cells are encouraged to secrete milk that can be drawn off for use. This overview shows the production process being developed by Canada-based Opalia.
Read more in Knowable Magazine
Getting lab-grown meat — and milk — to the table
Beef, chicken and dairy made from cultured cells could offer a smaller footprint than conventional farms. Companies are working on scaling up and bringing prices down.
knowablemagazine.org/article/food-environment/2022/lab-gr...
Lea en español: Cómo llevar a la mesa carne —y leche— cultivadas en el laboratorio
Take a deeper dive: Selected scholarly reviews
Cellular Agriculture: Opportunities and Challenges, Annual Review of Food Science and Technology
===
Knowable Magazine from Annual Reviews is a digital publication that seeks to make scientific knowledge accessible to all. Through compelling articles, beautiful graphics, engaging videos and more, Knowable Magazine explores the real-world impact of research through a journalistic lens. All content is rooted in deep reporting and undergoes a thorough fact-checking before publication.
The Knowable Magazine Science Graphics Library is an initiative to create freely available, accurate and engaging graphics for teachers and students. All graphics are curated from Knowable Magazine articles and are free for classroom use.
Knowable Magazine is an editorially independent initiative produced by Annual Reviews, a nonprofit publisher dedicated to synthesizing and integrating knowledge for the progress of science and the benefit of society.
==
We love to hear how teachers are using our graphics. Contact us: knowablemagazine.org/contact-us
This graphic is available for free for in-classroom use. Contact us to arrange permission for any other use: knowablemagazine.org/contact-us
In the beautifully renovated Stocking Hall on the east end of Tower Road, the Cornell Dairy Bar is a great place for breakfast, lunch, coffee, or a sweet treat. We offer Cornell Dairy ice cream, milk, yogurt, pudding, and Big Red Cheddar, produced right here at Cornell’s very own dairy processing plant.
The Dairy Bar offers Finger Lakes Coffee Roasters specialty coffees, a mouth-watering array of sandwiches made to order, grab-and-go FreshTake items, and even pints of ice cream to take with you. Please note that our fresh deli counter is open 10:30-4:00 Monday through Friday, and ice cream service begins at 10:30am. FreshTake sandwiches and packaged salads and ice cream items are available in our cooler outside those hours.
Our regular hours vary seasonally, especially weekend hours, so please check the specific hours on this page for updates.
Menu:
Finger Lakes Coffee Roasters Specialty Coffee, Mighty Leaf Tea, Hot Cocoa, Frozen Lattes and Mochas, Pepsi Beverages, Hot & Cold Sandwiches, Soups, and Grab-n-Go items. Order ice cream sandwiches for your events 72 hours in advance!
Nutrition Info:
Check the Cornell Dairy Bar nutrition details on our NetNutrition page!
Current Cornell Dairy ice cream flavors:
•Alumni Swirl
•Butter Pecan
•Kahlua Fudge
•Coconut
•Caramel Cubed
•Stocking West Saloon
•Bavarian Raspberry Fudge
•Cornelia’s Dark Secret
•Peanut Butter Mini
•French Vanilla
•Ezra’s Morning Cup
•Triple Play Chocolate
•Vanilla
•Chocolate
•Black Raspberry
•Cherry Pie
•Cookies & Cream
•Mint Chocolate Chip
•Strawberry
•Big Red Bear Tracks
•Cookie Dough Dream
•Mango Sorbet
Thanks for understanding if we’re temporarily out of a particular flavor, or need to make substitutions. Sometimes people eat a lot of ice cream, and we just run out of something!
Having a party? Handpacked pints and quarts are available, at $6.99/pint and $9.99/quart. Ice cream sandwiches are always available in limited quantities. Want a bunch for a special occasion? Whether you’re a parent ordering for your student, or a friend who wants to help a buddy celebrate, you can download and fill in the Dairy Bar’s ice cream sandwich order form, and we’ll do the rest. Please place your order at least 72 hours in advance. Or check out our Ice Cream Social offerings.
Did you know we can ship Cornell Dairy ice cream? Enjoy your favorite flavors in pints, quarts, and three gallon tubs, shipped overnight in a cooler with dry ice. Find out more about overnight ice cream delivery on the Department of Food Science web site.
Location:
Stocking Hall, Central Campus
Driving to campus? Parking is available right across Tower Road from the Dairy Bar in the Peterson Lot. The meter is in operation 7:30am-5pm Monday-Friday, and you can pay with cash or credit card.
From the Cornell Chronicle:
Teaching Winery Opens on Campus
By Ted Boscia | April 2, 2009
With the snip of a grapevine, Susan A. Henry, the Ronald P. Lynch Dean of Agriculture and Life Sciences, opened the College of Agriculture and Life Sciences (CALS) Teaching Winery before a large crowd of faculty, students, vintners and other guests April 1.
Cornell, long known for its viticulture (grape-growing) research, now claims the only university teaching winery in the eastern United States. The $900,000 facility promises to prepare students for careers in New York’s wine and grape industry, which ranks third nationally in wine production and includes more than 250 wineries across the state.
Ian Merwin, the Herman M. Cohn Professor of Horticulture, and Ramón Mira de Orduña, associate professor of enology, helped Henry unveil the 1,800-square-foot building. The winery, attached to the Cornell Orchards store, will act as the Ithaca hub for CALS’s new viticulture and enology undergraduate major, which enrolls roughly 30 students and draws on more than 50 faculty members from the horticulture, food science technology, plant pathology, and applied economics and management departments. Inside the winery, students will access cutting-edge equipment to learn the science and art of winemaking.
“The College of Agriculture and Life Sciences Teaching Winery represents a major enhancement to our Viticulture and Enology (V&E) program,” said Henry. “Having this facility in Ithaca is crucial for our undergraduates, who will gain from hands-on experience in winemaking and grape-growing.”
Previously, V&E students crafted wines in a makeshift lab on the mezzanine of Stocking Hall. At the ceremony, students offered tastes of experimental wines produced in a fall 2008 class. Nearby, Sabrina Lueck ’10, a V&E major, said, “I’m beyond excited to begin using all the winery’s beautiful equipment.”
The winery includes state-of-the-art fermentation tanks and a modern microbiological and chemical lab, elements needed for the storage of grapes and the preparation and analysis of wines. It will allow students and faculty convenient access to three acres of hybrid wine grapes at Cornell Orchards and is near the program’s Lansing vineyards, which grow more traditional varieties like Pinot Noir, Riesling and Chardonnay.
“The facility will be among the finest in the United States and will provide our students with the widest possible range of winemaking experience,” said Mira de Orduña.
Mira de Orduña thanked numerous wineries and companies that donated equipment, including de-stemmers, filters, barrels and tanks, and also enzymes, yeast, bacteria and fining agents used in the production of wine. He said, in particular, that oak barrels donated by Canton Cooperage of Lebanon, Ky., and that a custom-made WinePod fermenter by Provina of San Jose, Calif., would expose students to “both the most traditional and the latest equipment available in winemaking.”
Ted Boscia is a staff writer in the College of Agriculture and Life Sciences.
Illustration shows some common sources of the microbes in cheese.
The microbes that colonize cheese come from many places. Some are intentionally added to the milk, while others drift there from the environment and from the cheesemakers themselves. Details of temperature, salt, acidity and other variables determine which of the colonists survive and dominate as the cheese matures.
Read more in Knowable Magazine
Blessed are the (tiny) cheesemakers
Cheese is not just a tasty snack — it’s an ecosystem. And the fungi and bacteria within that ecosystem play a big part in shaping the flavor and texture of the final product.
https://knowablemagazine.org/article/food-environment/2022/blessed-are-tiny-cheesemakers
Take a deeper dive: Selected scholarly reviews
New Insights into Cheese Microstructure
Microstructure plays an essential role in the development of cheese products and microscopy can help with that.
https://www.annualreviews.org/doi/10.1146/annurev-food-032519-051812
===
Knowable Magazine from Annual Reviews is a digital publication that seeks to make scientific knowledge accessible to all. Through compelling articles, beautiful graphics, engaging videos and more, Knowable Magazine explores the real-world impact of research through a journalistic lens. All content is rooted in deep reporting and undergoes a thorough fact-checking before publication.
The Knowable Magazine Science Graphics Library is an initiative to create freely available, accurate and engaging graphics for teachers and students. All graphics are curated from Knowable Magazine articles and are free for classroom use. Knowable Magazine is an editorially independent initiative produced by Annual Reviews, a nonprofit publisher dedicated to synthesizing and integrating knowledge for the progress of science and the benefit of society.
==
We love to hear how teachers are using our graphics. Contact us: knowablemagazine.org/contact-us
This graphic is available for free for in-classroom use. Contact us to arrange permission for any other use: knowablemagazine.org/contact-us
Illustration shows the changing microbes in a maturing cheese and some of the factors that affect the microbiota.
As a cheese matures, the lactic acid bacteria and other early colonists give way to other species of bacteria and, eventually, fungi, in a process known as ecological succession. The details of which species are present depend on exactly how the cheese is made and ripened, and what variety it is.
Read more in Knowable Magazine
Blessed are the (tiny) cheesemakers
Cheese is not just a tasty snack — it’s an ecosystem. And the fungi and bacteria within that ecosystem play a big part in shaping the flavor and texture of the final product.
https://knowablemagazine.org/article/food-environment/2022/blessed-are-tiny-cheesemakers
Take a deeper dive: Selected scholarly reviews
New Insights into Cheese Microstructure
Microstructure plays an essential role in the development of cheese products and microscopy can help with that.
https://www.annualreviews.org/doi/10.1146/annurev-food-032519-051812
===
Knowable Magazine from Annual Reviews is a digital publication that seeks to make scientific knowledge accessible to all. Through compelling articles, beautiful graphics, engaging videos and more, Knowable Magazine explores the real-world impact of research through a journalistic lens. All content is rooted in deep reporting and undergoes a thorough fact-checking before publication.
The Knowable Magazine Science Graphics Library is an initiative to create freely available, accurate and engaging graphics for teachers and students. All graphics are curated from Knowable Magazine articles and are free for classroom use. Knowable Magazine is an editorially independent initiative produced by Annual Reviews, a nonprofit publisher dedicated to synthesizing and integrating knowledge for the progress of science and the benefit of society.
==
We love to hear how teachers are using our graphics. Contact us: knowablemagazine.org/contact-us
This graphic is available for free for in-classroom use. Contact us to arrange permission for any other use: knowablemagazine.org/contact-us
From the Cornell Chronicle:
Teaching Winery Opens on Campus
By Ted Boscia | April 2, 2009
With the snip of a grapevine, Susan A. Henry, the Ronald P. Lynch Dean of Agriculture and Life Sciences, opened the College of Agriculture and Life Sciences (CALS) Teaching Winery before a large crowd of faculty, students, vintners and other guests April 1.
Cornell, long known for its viticulture (grape-growing) research, now claims the only university teaching winery in the eastern United States. The $900,000 facility promises to prepare students for careers in New York’s wine and grape industry, which ranks third nationally in wine production and includes more than 250 wineries across the state.
Ian Merwin, the Herman M. Cohn Professor of Horticulture, and Ramón Mira de Orduña, associate professor of enology, helped Henry unveil the 1,800-square-foot building. The winery, attached to the Cornell Orchards store, will act as the Ithaca hub for CALS’s new viticulture and enology undergraduate major, which enrolls roughly 30 students and draws on more than 50 faculty members from the horticulture, food science technology, plant pathology, and applied economics and management departments. Inside the winery, students will access cutting-edge equipment to learn the science and art of winemaking.
“The College of Agriculture and Life Sciences Teaching Winery represents a major enhancement to our Viticulture and Enology (V&E) program,” said Henry. “Having this facility in Ithaca is crucial for our undergraduates, who will gain from hands-on experience in winemaking and grape-growing.”
Previously, V&E students crafted wines in a makeshift lab on the mezzanine of Stocking Hall. At the ceremony, students offered tastes of experimental wines produced in a fall 2008 class. Nearby, Sabrina Lueck ’10, a V&E major, said, “I’m beyond excited to begin using all the winery’s beautiful equipment.”
The winery includes state-of-the-art fermentation tanks and a modern microbiological and chemical lab, elements needed for the storage of grapes and the preparation and analysis of wines. It will allow students and faculty convenient access to three acres of hybrid wine grapes at Cornell Orchards and is near the program’s Lansing vineyards, which grow more traditional varieties like Pinot Noir, Riesling and Chardonnay.
“The facility will be among the finest in the United States and will provide our students with the widest possible range of winemaking experience,” said Mira de Orduña.
Mira de Orduña thanked numerous wineries and companies that donated equipment, including de-stemmers, filters, barrels and tanks, and also enzymes, yeast, bacteria and fining agents used in the production of wine. He said, in particular, that oak barrels donated by Canton Cooperage of Lebanon, Ky., and that a custom-made WinePod fermenter by Provina of San Jose, Calif., would expose students to “both the most traditional and the latest equipment available in winemaking.”
Ted Boscia is a staff writer in the College of Agriculture and Life Sciences.
From the Cornell Chronicle:
Teaching Winery Opens on Campus
By Ted Boscia | April 2, 2009
With the snip of a grapevine, Susan A. Henry, the Ronald P. Lynch Dean of Agriculture and Life Sciences, opened the College of Agriculture and Life Sciences (CALS) Teaching Winery before a large crowd of faculty, students, vintners and other guests April 1.
Cornell, long known for its viticulture (grape-growing) research, now claims the only university teaching winery in the eastern United States. The $900,000 facility promises to prepare students for careers in New York’s wine and grape industry, which ranks third nationally in wine production and includes more than 250 wineries across the state.
Ian Merwin, the Herman M. Cohn Professor of Horticulture, and Ramón Mira de Orduña, associate professor of enology, helped Henry unveil the 1,800-square-foot building. The winery, attached to the Cornell Orchards store, will act as the Ithaca hub for CALS’s new viticulture and enology undergraduate major, which enrolls roughly 30 students and draws on more than 50 faculty members from the horticulture, food science technology, plant pathology, and applied economics and management departments. Inside the winery, students will access cutting-edge equipment to learn the science and art of winemaking.
“The College of Agriculture and Life Sciences Teaching Winery represents a major enhancement to our Viticulture and Enology (V&E) program,” said Henry. “Having this facility in Ithaca is crucial for our undergraduates, who will gain from hands-on experience in winemaking and grape-growing.”
Previously, V&E students crafted wines in a makeshift lab on the mezzanine of Stocking Hall. At the ceremony, students offered tastes of experimental wines produced in a fall 2008 class. Nearby, Sabrina Lueck ’10, a V&E major, said, “I’m beyond excited to begin using all the winery’s beautiful equipment.”
The winery includes state-of-the-art fermentation tanks and a modern microbiological and chemical lab, elements needed for the storage of grapes and the preparation and analysis of wines. It will allow students and faculty convenient access to three acres of hybrid wine grapes at Cornell Orchards and is near the program’s Lansing vineyards, which grow more traditional varieties like Pinot Noir, Riesling and Chardonnay.
“The facility will be among the finest in the United States and will provide our students with the widest possible range of winemaking experience,” said Mira de Orduña.
Mira de Orduña thanked numerous wineries and companies that donated equipment, including de-stemmers, filters, barrels and tanks, and also enzymes, yeast, bacteria and fining agents used in the production of wine. He said, in particular, that oak barrels donated by Canton Cooperage of Lebanon, Ky., and that a custom-made WinePod fermenter by Provina of San Jose, Calif., would expose students to “both the most traditional and the latest equipment available in winemaking.”
Ted Boscia is a staff writer in the College of Agriculture and Life Sciences.
From the Cornell Chronicle:
Teaching Winery Opens on Campus
By Ted Boscia | April 2, 2009
With the snip of a grapevine, Susan A. Henry, the Ronald P. Lynch Dean of Agriculture and Life Sciences, opened the College of Agriculture and Life Sciences (CALS) Teaching Winery before a large crowd of faculty, students, vintners and other guests April 1.
Cornell, long known for its viticulture (grape-growing) research, now claims the only university teaching winery in the eastern United States. The $900,000 facility promises to prepare students for careers in New York’s wine and grape industry, which ranks third nationally in wine production and includes more than 250 wineries across the state.
Ian Merwin, the Herman M. Cohn Professor of Horticulture, and Ramón Mira de Orduña, associate professor of enology, helped Henry unveil the 1,800-square-foot building. The winery, attached to the Cornell Orchards store, will act as the Ithaca hub for CALS’s new viticulture and enology undergraduate major, which enrolls roughly 30 students and draws on more than 50 faculty members from the horticulture, food science technology, plant pathology, and applied economics and management departments. Inside the winery, students will access cutting-edge equipment to learn the science and art of winemaking.
“The College of Agriculture and Life Sciences Teaching Winery represents a major enhancement to our Viticulture and Enology (V&E) program,” said Henry. “Having this facility in Ithaca is crucial for our undergraduates, who will gain from hands-on experience in winemaking and grape-growing.”
Previously, V&E students crafted wines in a makeshift lab on the mezzanine of Stocking Hall. At the ceremony, students offered tastes of experimental wines produced in a fall 2008 class. Nearby, Sabrina Lueck ’10, a V&E major, said, “I’m beyond excited to begin using all the winery’s beautiful equipment.”
The winery includes state-of-the-art fermentation tanks and a modern microbiological and chemical lab, elements needed for the storage of grapes and the preparation and analysis of wines. It will allow students and faculty convenient access to three acres of hybrid wine grapes at Cornell Orchards and is near the program’s Lansing vineyards, which grow more traditional varieties like Pinot Noir, Riesling and Chardonnay.
“The facility will be among the finest in the United States and will provide our students with the widest possible range of winemaking experience,” said Mira de Orduña.
Mira de Orduña thanked numerous wineries and companies that donated equipment, including de-stemmers, filters, barrels and tanks, and also enzymes, yeast, bacteria and fining agents used in the production of wine. He said, in particular, that oak barrels donated by Canton Cooperage of Lebanon, Ky., and that a custom-made WinePod fermenter by Provina of San Jose, Calif., would expose students to “both the most traditional and the latest equipment available in winemaking.”
Ted Boscia is a staff writer in the College of Agriculture and Life Sciences.
In the beautifully renovated Stocking Hall on the east end of Tower Road, the Cornell Dairy Bar is a great place for breakfast, lunch, coffee, or a sweet treat. We offer Cornell Dairy ice cream, milk, yogurt, pudding, and Big Red Cheddar, produced right here at Cornell’s very own dairy processing plant.
The Dairy Bar offers Finger Lakes Coffee Roasters specialty coffees, a mouth-watering array of sandwiches made to order, grab-and-go FreshTake items, and even pints of ice cream to take with you. Please note that our fresh deli counter is open 10:30-4:00 Monday through Friday, and ice cream service begins at 10:30am. FreshTake sandwiches and packaged salads and ice cream items are available in our cooler outside those hours.
Our regular hours vary seasonally, especially weekend hours, so please check the specific hours on this page for updates.
Menu:
Finger Lakes Coffee Roasters Specialty Coffee, Mighty Leaf Tea, Hot Cocoa, Frozen Lattes and Mochas, Pepsi Beverages, Hot & Cold Sandwiches, Soups, and Grab-n-Go items. Order ice cream sandwiches for your events 72 hours in advance!
Nutrition Info:
Check the Cornell Dairy Bar nutrition details on our NetNutrition page!
Current Cornell Dairy ice cream flavors:
•Alumni Swirl
•Butter Pecan
•Kahlua Fudge
•Coconut
•Caramel Cubed
•Stocking West Saloon
•Bavarian Raspberry Fudge
•Cornelia’s Dark Secret
•Peanut Butter Mini
•French Vanilla
•Ezra’s Morning Cup
•Triple Play Chocolate
•Vanilla
•Chocolate
•Black Raspberry
•Cherry Pie
•Cookies & Cream
•Mint Chocolate Chip
•Strawberry
•Big Red Bear Tracks
•Cookie Dough Dream
•Mango Sorbet
Thanks for understanding if we’re temporarily out of a particular flavor, or need to make substitutions. Sometimes people eat a lot of ice cream, and we just run out of something!
Having a party? Handpacked pints and quarts are available, at $6.99/pint and $9.99/quart. Ice cream sandwiches are always available in limited quantities. Want a bunch for a special occasion? Whether you’re a parent ordering for your student, or a friend who wants to help a buddy celebrate, you can download and fill in the Dairy Bar’s ice cream sandwich order form, and we’ll do the rest. Please place your order at least 72 hours in advance. Or check out our Ice Cream Social offerings.
Did you know we can ship Cornell Dairy ice cream? Enjoy your favorite flavors in pints, quarts, and three gallon tubs, shipped overnight in a cooler with dry ice. Find out more about overnight ice cream delivery on the Department of Food Science web site.
Location:
Stocking Hall, Central Campus
Driving to campus? Parking is available right across Tower Road from the Dairy Bar in the Peterson Lot. The meter is in operation 7:30am-5pm Monday-Friday, and you can pay with cash or credit card.
A diagram showing the general process by which fats and fat-soluble molecules are broken down and absorbed by the digestive system. After processing, fat-soluble molecules are taken into the cells lining the intestine, where they are packaged and routed to the lymph vessel.
When eaten, cannabinoids and other fat-soluble bioactive molecules take a circuitous route to the bloodstream. In the intestine, fat globules carrying bioactive molecules are broken down into smaller droplets by bile salts and enzymes. The resulting bubble-like micelles can enter the cells lining the gut. There, micelles are packaged into lipid nanoparticles and ferried to the lymphatic system, eventually reaching the bloodstream. If the bioactive compound has been modified to make it water-soluble, it may skip the lymphatic route and go directly to the bloodstream.
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This graphic is available for free for in-classroom use. You must contact us to request permission for any other uses.
===
Read more in Knowable Magazine
Foods and beverages containing cannabis are popular, but probing their effects is difficult. Scientists are scouring existing studies and knowledge from nutrition research to learn how these products interact with the body.
knowablemagazine.org/article/food-environment/2021/buildi...
Take a deeper dive: Selected scholarly reviews
Enhancing Efficacy, Performance, and Reliability of Cannabis Edibles: Insights from Lipid Bioavailability Studies, Annual Review of Food Science and Technology
Studies of fat-soluble bioactive molecules, such as nutraceuticals and vitamins, can inform how the body absorbs cannabis edibles and help guide the design of these consumable products.
www.annualreviews.org/doi/10.1146/annurev-food-032519-051834
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Knowable Magazine from Annual Reviews is a digital publication that seeks to make scientific knowledge accessible to all. Through compelling articles, beautiful graphics, engaging videos and more, Knowable Magazine explores the real-world impact of research through a journalistic lens. All content is rooted in deep reporting and undergoes a thorough fact-checking before publication.
The Knowable Magazine Science Graphics Library is an initiative to create freely available, accurate and engaging graphics for teachers and students. All graphics are curated from Knowable Magazine articles and are free for classroom use.
Knowable Magazine is an editorially independent initiative produced by Annual Reviews, a nonprofit publisher dedicated to synthesizing and integrating knowledge for the progress of science and the benefit of society.
==
We love to hear how teachers are using our graphics. Contact us: knowablemagazine.org/contact-us
This graphic is available for free for in-classroom use. Contact us to arrange permission for any other use: knowablemagazine.org/contact-us
In the beautifully renovated Stocking Hall on the east end of Tower Road, the Cornell Dairy Bar is a great place for breakfast, lunch, coffee, or a sweet treat. We offer Cornell Dairy ice cream, milk, yogurt, pudding, and Big Red Cheddar, produced right here at Cornell’s very own dairy processing plant.
The Dairy Bar offers Finger Lakes Coffee Roasters specialty coffees, a mouth-watering array of sandwiches made to order, grab-and-go FreshTake items, and even pints of ice cream to take with you. Please note that our fresh deli counter is open 10:30-4:00 Monday through Friday, and ice cream service begins at 10:30am. FreshTake sandwiches and packaged salads and ice cream items are available in our cooler outside those hours.
Our regular hours vary seasonally, especially weekend hours, so please check the specific hours on this page for updates.
Menu:
Finger Lakes Coffee Roasters Specialty Coffee, Mighty Leaf Tea, Hot Cocoa, Frozen Lattes and Mochas, Pepsi Beverages, Hot & Cold Sandwiches, Soups, and Grab-n-Go items. Order ice cream sandwiches for your events 72 hours in advance!
Nutrition Info:
Check the Cornell Dairy Bar nutrition details on our NetNutrition page!
Current Cornell Dairy ice cream flavors:
•Alumni Swirl
•Butter Pecan
•Kahlua Fudge
•Coconut
•Caramel Cubed
•Stocking West Saloon
•Bavarian Raspberry Fudge
•Cornelia’s Dark Secret
•Peanut Butter Mini
•French Vanilla
•Ezra’s Morning Cup
•Triple Play Chocolate
•Vanilla
•Chocolate
•Black Raspberry
•Cherry Pie
•Cookies & Cream
•Mint Chocolate Chip
•Strawberry
•Big Red Bear Tracks
•Cookie Dough Dream
•Mango Sorbet
Thanks for understanding if we’re temporarily out of a particular flavor, or need to make substitutions. Sometimes people eat a lot of ice cream, and we just run out of something!
Having a party? Handpacked pints and quarts are available, at $6.99/pint and $9.99/quart. Ice cream sandwiches are always available in limited quantities. Want a bunch for a special occasion? Whether you’re a parent ordering for your student, or a friend who wants to help a buddy celebrate, you can download and fill in the Dairy Bar’s ice cream sandwich order form, and we’ll do the rest. Please place your order at least 72 hours in advance. Or check out our Ice Cream Social offerings.
Did you know we can ship Cornell Dairy ice cream? Enjoy your favorite flavors in pints, quarts, and three gallon tubs, shipped overnight in a cooler with dry ice. Find out more about overnight ice cream delivery on the Department of Food Science web site.
Location:
Stocking Hall, Central Campus
Driving to campus? Parking is available right across Tower Road from the Dairy Bar in the Peterson Lot. The meter is in operation 7:30am-5pm Monday-Friday, and you can pay with cash or credit card.
In the beautifully renovated Stocking Hall on the east end of Tower Road, the Cornell Dairy Bar is a great place for breakfast, lunch, coffee, or a sweet treat. We offer Cornell Dairy ice cream, milk, yogurt, pudding, and Big Red Cheddar, produced right here at Cornell’s very own dairy processing plant.
The Dairy Bar offers Finger Lakes Coffee Roasters specialty coffees, a mouth-watering array of sandwiches made to order, grab-and-go FreshTake items, and even pints of ice cream to take with you. Please note that our fresh deli counter is open 10:30-4:00 Monday through Friday, and ice cream service begins at 10:30am. FreshTake sandwiches and packaged salads and ice cream items are available in our cooler outside those hours.
Our regular hours vary seasonally, especially weekend hours, so please check the specific hours on this page for updates.
Menu:
Finger Lakes Coffee Roasters Specialty Coffee, Mighty Leaf Tea, Hot Cocoa, Frozen Lattes and Mochas, Pepsi Beverages, Hot & Cold Sandwiches, Soups, and Grab-n-Go items. Order ice cream sandwiches for your events 72 hours in advance!
Nutrition Info:
Check the Cornell Dairy Bar nutrition details on our NetNutrition page!
Current Cornell Dairy ice cream flavors:
•Alumni Swirl
•Butter Pecan
•Kahlua Fudge
•Coconut
•Caramel Cubed
•Stocking West Saloon
•Bavarian Raspberry Fudge
•Cornelia’s Dark Secret
•Peanut Butter Mini
•French Vanilla
•Ezra’s Morning Cup
•Triple Play Chocolate
•Vanilla
•Chocolate
•Black Raspberry
•Cherry Pie
•Cookies & Cream
•Mint Chocolate Chip
•Strawberry
•Big Red Bear Tracks
•Cookie Dough Dream
•Mango Sorbet
Thanks for understanding if we’re temporarily out of a particular flavor, or need to make substitutions. Sometimes people eat a lot of ice cream, and we just run out of something!
Having a party? Handpacked pints and quarts are available, at $6.99/pint and $9.99/quart. Ice cream sandwiches are always available in limited quantities. Want a bunch for a special occasion? Whether you’re a parent ordering for your student, or a friend who wants to help a buddy celebrate, you can download and fill in the Dairy Bar’s ice cream sandwich order form, and we’ll do the rest. Please place your order at least 72 hours in advance. Or check out our Ice Cream Social offerings.
Did you know we can ship Cornell Dairy ice cream? Enjoy your favorite flavors in pints, quarts, and three gallon tubs, shipped overnight in a cooler with dry ice. Find out more about overnight ice cream delivery on the Department of Food Science web site.
Location:
Stocking Hall, Central Campus
Driving to campus? Parking is available right across Tower Road from the Dairy Bar in the Peterson Lot. The meter is in operation 7:30am-5pm Monday-Friday, and you can pay with cash or credit card.
CIP-SSA staff at the Food and Evaluation Laboratory located at the BeCA-ILRI hub in Nairobi, Kenya. The laboratory was set up to increase regional capacity to carry out food science and nutrition analysis
Learn more:
Food and Nutrition Evaluation Laboratory
Photo: Hugh Rutherford for CIP
.. its raining again, so we made Daddy a lovely lemon sponge! But .... look who's eating it ... haha
Explored ... thank you!
Comparison of the environmental footprints of plant-based burgers vs beef burgers, showing much lower impact for plant-based products.
The environmental impact of the two leading plant-based burgers, from Impossible Foods and Beyond Meat, is much less than a comparable beef burger, according to detailed studies commissioned by the two companies. Other experts note that these studies are difficult to verify independently because they rely on proprietary information from the companies.
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This graphic is available for free for in-classroom use. You must contact us to request permission for any other uses.
===
Read more in Knowable Magazine
How sustainable are fake meats?
Marketed to meat lovers, plant-based burgers like Impossible and Beyond claim to taste like the real thing and to have far lighter environmental footprints. Here’s what the numbers have to say.
knowablemagazine.org/article/food-environment/2022/how-su...
Take a deeper dive: Selected scholarly reviews
Meat Consumption and Sustainability, Annual Review of Resource Economics
Today’s meat industry poses many environmental challenges, notably its high greenhouse gas emissions. Technology alone will not solve the problems — people will also need to eat less.
www.annualreviews.org/doi/10.1146/annurev-resource-111820...
===
Knowable Magazine from Annual Reviews is a digital publication that seeks to make scientific knowledge accessible to all. Through compelling articles, beautiful graphics, engaging videos and more, Knowable Magazine explores the real-world impact of research through a journalistic lens. All content is rooted in deep reporting and undergoes a thorough fact-checking before publication.
The Knowable Magazine Science Graphics Library is an initiative to create freely available, accurate and engaging graphics for teachers and students. All graphics are curated from Knowable Magazine articles and are free for classroom use.
Knowable Magazine is an editorially independent initiative produced by Annual Reviews, a nonprofit publisher dedicated to synthesizing and integrating knowledge for the progress of science and the benefit of society.
==
We love to hear how teachers are using our graphics. Contact us: knowablemagazine.org/contact-us
This graphic is available for free for in-classroom use. Contact us to arrange permission for any other use: knowablemagazine.org/contact-us
a fermented mixture of koji (rice innoculated with the special, safe mold Aspergillus oryzae), shio (salt), and water, used as a flavor enhancer for vegetables, fish, and meat in place of salt. The mold converts proteins into enzymes, including glutamic acid, which is the enzyme responsible for umami. The koji also converts starches into sugar. It takes about a week for the mixture to fully ferment. Then it can be kept in the refrigerator.
Date: March 15, 1984
Place: Guelph Ont.
Ministry of Agriculture, Food and Rural Affairs
Reference Code: RG 16-276-2, 84-B244
Archives of Ontario, I0004466
In the beautifully renovated Stocking Hall on the east end of Tower Road, the Cornell Dairy Bar is a great place for breakfast, lunch, coffee, or a sweet treat. We offer Cornell Dairy ice cream, milk, yogurt, pudding, and Big Red Cheddar, produced right here at Cornell’s very own dairy processing plant.
The Dairy Bar offers Finger Lakes Coffee Roasters specialty coffees, a mouth-watering array of sandwiches made to order, grab-and-go FreshTake items, and even pints of ice cream to take with you. Please note that our fresh deli counter is open 10:30-4:00 Monday through Friday, and ice cream service begins at 10:30am. FreshTake sandwiches and packaged salads and ice cream items are available in our cooler outside those hours.
Our regular hours vary seasonally, especially weekend hours, so please check the specific hours on this page for updates.
Menu:
Finger Lakes Coffee Roasters Specialty Coffee, Mighty Leaf Tea, Hot Cocoa, Frozen Lattes and Mochas, Pepsi Beverages, Hot & Cold Sandwiches, Soups, and Grab-n-Go items. Order ice cream sandwiches for your events 72 hours in advance!
Nutrition Info:
Check the Cornell Dairy Bar nutrition details on our NetNutrition page!
Current Cornell Dairy ice cream flavors:
•Alumni Swirl
•Butter Pecan
•Kahlua Fudge
•Coconut
•Caramel Cubed
•Stocking West Saloon
•Bavarian Raspberry Fudge
•Cornelia’s Dark Secret
•Peanut Butter Mini
•French Vanilla
•Ezra’s Morning Cup
•Triple Play Chocolate
•Vanilla
•Chocolate
•Black Raspberry
•Cherry Pie
•Cookies & Cream
•Mint Chocolate Chip
•Strawberry
•Big Red Bear Tracks
•Cookie Dough Dream
•Mango Sorbet
Thanks for understanding if we’re temporarily out of a particular flavor, or need to make substitutions. Sometimes people eat a lot of ice cream, and we just run out of something!
Having a party? Handpacked pints and quarts are available, at $6.99/pint and $9.99/quart. Ice cream sandwiches are always available in limited quantities. Want a bunch for a special occasion? Whether you’re a parent ordering for your student, or a friend who wants to help a buddy celebrate, you can download and fill in the Dairy Bar’s ice cream sandwich order form, and we’ll do the rest. Please place your order at least 72 hours in advance. Or check out our Ice Cream Social offerings.
Did you know we can ship Cornell Dairy ice cream? Enjoy your favorite flavors in pints, quarts, and three gallon tubs, shipped overnight in a cooler with dry ice. Find out more about overnight ice cream delivery on the Department of Food Science web site.
Location:
Stocking Hall, Central Campus
Driving to campus? Parking is available right across Tower Road from the Dairy Bar in the Peterson Lot. The meter is in operation 7:30am-5pm Monday-Friday, and you can pay with cash or credit card.
Professor Jean-Marc Fullsack leads Business 380 students through a flight of tastes with students learning about hospitality business. more about the program: www.usfca.edu/hospitality/
In the beautifully renovated Stocking Hall on the east end of Tower Road, the Cornell Dairy Bar is a great place for breakfast, lunch, coffee, or a sweet treat. We offer Cornell Dairy ice cream, milk, yogurt, pudding, and Big Red Cheddar, produced right here at Cornell’s very own dairy processing plant.
The Dairy Bar offers Finger Lakes Coffee Roasters specialty coffees, a mouth-watering array of sandwiches made to order, grab-and-go FreshTake items, and even pints of ice cream to take with you. Please note that our fresh deli counter is open 10:30-4:00 Monday through Friday, and ice cream service begins at 10:30am. FreshTake sandwiches and packaged salads and ice cream items are available in our cooler outside those hours.
Our regular hours vary seasonally, especially weekend hours, so please check the specific hours on this page for updates.
Menu:
Finger Lakes Coffee Roasters Specialty Coffee, Mighty Leaf Tea, Hot Cocoa, Frozen Lattes and Mochas, Pepsi Beverages, Hot & Cold Sandwiches, Soups, and Grab-n-Go items. Order ice cream sandwiches for your events 72 hours in advance!
Nutrition Info:
Check the Cornell Dairy Bar nutrition details on our NetNutrition page!
Current Cornell Dairy ice cream flavors:
•Alumni Swirl
•Butter Pecan
•Kahlua Fudge
•Coconut
•Caramel Cubed
•Stocking West Saloon
•Bavarian Raspberry Fudge
•Cornelia’s Dark Secret
•Peanut Butter Mini
•French Vanilla
•Ezra’s Morning Cup
•Triple Play Chocolate
•Vanilla
•Chocolate
•Black Raspberry
•Cherry Pie
•Cookies & Cream
•Mint Chocolate Chip
•Strawberry
•Big Red Bear Tracks
•Cookie Dough Dream
•Mango Sorbet
Thanks for understanding if we’re temporarily out of a particular flavor, or need to make substitutions. Sometimes people eat a lot of ice cream, and we just run out of something!
Having a party? Handpacked pints and quarts are available, at $6.99/pint and $9.99/quart. Ice cream sandwiches are always available in limited quantities. Want a bunch for a special occasion? Whether you’re a parent ordering for your student, or a friend who wants to help a buddy celebrate, you can download and fill in the Dairy Bar’s ice cream sandwich order form, and we’ll do the rest. Please place your order at least 72 hours in advance. Or check out our Ice Cream Social offerings.
Did you know we can ship Cornell Dairy ice cream? Enjoy your favorite flavors in pints, quarts, and three gallon tubs, shipped overnight in a cooler with dry ice. Find out more about overnight ice cream delivery on the Department of Food Science web site.
Location:
Stocking Hall, Central Campus
Driving to campus? Parking is available right across Tower Road from the Dairy Bar in the Peterson Lot. The meter is in operation 7:30am-5pm Monday-Friday, and you can pay with cash or credit card.
In the beautifully renovated Stocking Hall on the east end of Tower Road, the Cornell Dairy Bar is a great place for breakfast, lunch, coffee, or a sweet treat. We offer Cornell Dairy ice cream, milk, yogurt, pudding, and Big Red Cheddar, produced right here at Cornell’s very own dairy processing plant.
The Dairy Bar offers Finger Lakes Coffee Roasters specialty coffees, a mouth-watering array of sandwiches made to order, grab-and-go FreshTake items, and even pints of ice cream to take with you. Please note that our fresh deli counter is open 10:30-4:00 Monday through Friday, and ice cream service begins at 10:30am. FreshTake sandwiches and packaged salads and ice cream items are available in our cooler outside those hours.
Our regular hours vary seasonally, especially weekend hours, so please check the specific hours on this page for updates.
Menu:
Finger Lakes Coffee Roasters Specialty Coffee, Mighty Leaf Tea, Hot Cocoa, Frozen Lattes and Mochas, Pepsi Beverages, Hot & Cold Sandwiches, Soups, and Grab-n-Go items. Order ice cream sandwiches for your events 72 hours in advance!
Nutrition Info:
Check the Cornell Dairy Bar nutrition details on our NetNutrition page!
Current Cornell Dairy ice cream flavors:
•Alumni Swirl
•Butter Pecan
•Kahlua Fudge
•Coconut
•Caramel Cubed
•Stocking West Saloon
•Bavarian Raspberry Fudge
•Cornelia’s Dark Secret
•Peanut Butter Mini
•French Vanilla
•Ezra’s Morning Cup
•Triple Play Chocolate
•Vanilla
•Chocolate
•Black Raspberry
•Cherry Pie
•Cookies & Cream
•Mint Chocolate Chip
•Strawberry
•Big Red Bear Tracks
•Cookie Dough Dream
•Mango Sorbet
Thanks for understanding if we’re temporarily out of a particular flavor, or need to make substitutions. Sometimes people eat a lot of ice cream, and we just run out of something!
Having a party? Handpacked pints and quarts are available, at $6.99/pint and $9.99/quart. Ice cream sandwiches are always available in limited quantities. Want a bunch for a special occasion? Whether you’re a parent ordering for your student, or a friend who wants to help a buddy celebrate, you can download and fill in the Dairy Bar’s ice cream sandwich order form, and we’ll do the rest. Please place your order at least 72 hours in advance. Or check out our Ice Cream Social offerings.
Did you know we can ship Cornell Dairy ice cream? Enjoy your favorite flavors in pints, quarts, and three gallon tubs, shipped overnight in a cooler with dry ice. Find out more about overnight ice cream delivery on the Department of Food Science web site.
Location:
Stocking Hall, Central Campus
Driving to campus? Parking is available right across Tower Road from the Dairy Bar in the Peterson Lot. The meter is in operation 7:30am-5pm Monday-Friday, and you can pay with cash or credit card.