Even though the University has had to deal with its own internal problems brought on by the current recession, the Cornell Cooperative Extension is still making a concerted effort to help New York dairy farmers cope with the downturn of the dairy market.

“The milk market over the last 10 years has developed a pattern of spikes and valleys in prices,” said Carl Tillinghast, executive director of the Franklin County branch of CCE. “This is our fourth cycle; we had experienced higher prices over the last year or two and now we’re bottoming out. Time will tell if the price goes back up and to what extent.”

Cornell food science students have spoken, and their choice for the next ice cream flavor to be showcased at the Cornell Dairy Bar will be “Slammin’ Yamz.” The culinary concoction with a vanilla ice cream base, includes yam puree, molasses, cinnamon and nutmeg, with a marshmallow swirl.

The new flavor that will be sold in the spring contains beta-carotene and fiber. The contest required that the ice cream must be relatively healthy, with less than 4 percent fat.