From left to right: Jessie Liu ’20, Lucas Goldman ’20, and Carly Arfman ’20

On the Grind: Consulting Edition

“Given I had never worked for a really large company, I had the image of these large firms as really well-oiled machines where everything was operating smoothly. It was reassuring and almost calming to see that there are mistakes along the way and no one’s perfect.”

ORIGIN Co-Founders' Zoom Meeting

Cornellians Create Virtual Entrepreneurship Bootcamp for College Students

Chen spoke to the lessons that students could take away from the program, including valuable soft skills such as interpersonal and communication skills, strong teamwork and leadership skills as well as hard skills including “business acumen from their mentors” and “how to implement industry practices in creating secure and robust software and designing impactful, user-friendly products.”

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When the City that Never Sleeps Takes a Rest: What Does That Mean for Local Farmers?

As empty restaurant tables continue to collect dust in New York City, 60 miles east in Brookhaven, Long Island, Early Girl Farm is bursting with life. Tomato, eggplant and pepper seedlings are beginning to extend their leafy limbs out into the world as employees carefully prepare the soil, adjusting its mineral levels and incorporating nutrient-rich compost to create optimal growing conditions for this summer’s crops. Patty Gentry, a former restaurant owner and chef turned professional farmer, owns and operates the small but mighty farm, which provides seasonal, organic produce to restaurants in the New York City Metro Area. 2020 marks Patty’s tenth year as a professional farmer. She is an expert in her field, who understands the science of organic farming down to the microscopic levels of soil composition.