Farther Farms: Taking Food Farther

Initially, Saran developed the innovative technology within Cornell’s food science department. It is a technology that extends the shelf life of a fresh potatoes for 60 days without using refrigeration, freezing, preservatives or GMOs.

Small Batches, Big Ambitions: Undergraduate Food Entrepreneurs Cook Up Companies

Cornell is a place bursting with opportunity, new ideas, and incredibly inventive individuals. The food world is no different. I recently had the pleasure of meeting with a few food entrepreneurs on campus; Cate Hillin ’17 and Evelyn Quispe ’17 of About that Dough, an edible cookie dough company, and Alex Strauch ’18 of Cayuga Crunch, a granola company.

With $4.5 Million Blackstone Grant, Cornell Enters Partnership

With a $4.5 million, three-year grant from the Blackstone Charitable Foundation, Cornell, along with four other New York colleges — New York University, Syracuse University, the State University of New York at Albany and SUNY Buffalo — will enter a partnership that will foster an “entrepreneurial support system” for students of all majors. The Blackstone Charitable Foundation was founded in 2007 and draws from the resources and “intellectual capital” of the firm to spur entrepreneurship within the county and across the globe, according to a University press release. With the grant, New York will become the eighth Blackstone LaunchPad region following Michigan, Ohio, Pennsylvania, Florida, Montana, California and Ireland. LaunchPad, the campus entrepreneurship program of the foundation, will see its largest expansion with this group of New York schools. Blackstone LaunchPad New York aims to connect colleges, the business community and entrepreneurs to “establish a nurturing environment” and deliver the resources needed for students to “succeed as entrepreneurs,” according to a Blackstone press release.