Skip to main content

Station News continues on Tumblr

Station News is continuing publication on a different platform. Please go to the new site to see what is new.

Lee Library Adds to Winery History Resources Online

New York State section of 1937 list

Today Cornell’s Frank A. Lee Library posted online approximately 50 years’ worth of US Government publications documenting winery history and growth in America.  The Bonded Winery Lists are a collection of state by state lists of bonded wineries, bonded wine storerooms, bonded public storerooms, bonded field warehouses, and bonded wine cellars authorized to operate in the United States.  These are public domain documents produced by the government and published by various departments and agencies over the years.  Historians have found the lists helpful in sorting out which wineries were operating during a particular time period or in figuring out relative age of various wineries within a region. 

These documents were obtained in microfiche from the Alcohol & Tobacco Tax & Trade Bureau (TTB) by author Hudson Cattell who then donated them to Lee Library.  In 2011 they were digitized in order to increase accessibility.  At first the digitized content was not in a useable order.  In 2012 the files were examined, the contents rearranged chronologically and then edited together and OCRed.  The collection is now available from Cornell’s eCommons, which is an online repository committed to preserving digital material and keeping it accessible.  This is a first step in making these files openly available online.  At some point a more polished delivery interface may be launched but for now we felt it important to simply get them out there for people to use.

This collection of the Bonded Winery Lists covers approximately 1936-1988 with a few gaps here and there.  It is the largest collection of this title extant, in fact there are currently no known holdings which are complete.  Although there may be no surviving copies of some issues, it is hoped that missing volumes will still turn up.  In fact the Lee Library is indebted to the St. Helena Public Library (Saint Helena CA) for lending us their copy of the 1988 issue which we scanned and included here.   

You can also find this post on our facebook page!

Poster Printing Resumes at Lee Library!

New Poster Printer

Lee Library is happy to announce poster printing services are available here once again.  Our thanks go to Mann Library administration, staff and tech support personnel who were able to provide and configure a replacement machine.  Use policy and guidelines for the new printer are similar to the former unit.  Lee Library follows the basic fee structure for poster printing which is in place at Mann Library and we offer three paper types (with widths up to 42 inches):

Plain paper (recommended for most indoor applications)  $7. per linear ft.

Glossy paper (basically photo paper)  $12. per linear ft.

Tyvek paper (tough, durable, usually for outdoor presentations)  $12. per linear ft.

Payment through dept. account code is preferred.

As with poster printing at Mann, users are expected to operate the equipment largely on their own.  The printer (Canon imagePROGRAF iPF8400) is configured on all of our public access computers (2 PCs and 2 Macs).  The library staff person will provide basic assistance and change paper types on request.  Users should understand that the library’s technical & software support abilities are limited.  Users are encouraged to print PDFs only.  If you are creating a poster in Power Point you can simply convert it –but you should do this on the machine where you have the poster looking the way you want it.  If you wait until you are here there is a chance that the software versions will be different and you will have to edit.  If you come to the library with a PDF on your flash drive it will be far easier to print it the way you want it.

Thank you and happy poster printing!

You can also access this post via facebook!


Jentsch named Superintendent of Hudson Valley Laboratory

Peter Jentsch, a senior extension associate in entomology, has been named superintendent of the Hudson Valley Laboratory. Jentsch joined Cornell University’s College of Agriculture and Life Sciences (CALS) in 1990. His focus is on the monitoring and management of newly invasive agricultural insect pests, advances of newly developed pest management tools, application timing of insecticides with unique modes of action, and reduced risk alternative technologies such as mating disruption, organic insect pest management and biological control conservation.

Jentsch’s appointment comes at a crucial moment for the Hudson Valley Laboratory. Over the last year, stakeholders in the Hudson Valley, members of the CALS leadership team, and representatives of Cornell Cooperative Extension and other key regional organizations, have been developing a new vision for  integrating public and private partnerships in this important facility. The new and expanded collaborations that are the goal will shape, and be shaped by, the shared interests and diverse perspectives of these entities. The first iteration of those partnerships will be implemented on July 1, 2014.

According to Thomas Burr, the Goichman Family Director of the New York State Agricultural Experiment Station and associate dean of the College of Agriculture and Life Sciences: “The Hudson Valley Region is a key agricultural and economic driver for New York state. Peter’s leadership in implementing and continuing to grow this new model of collaboration among growers, researchers and extension associates, as well as state and private interests, has the opportunity to set a standard for the approach to agricultural research and outreach not only for this region, but for the state and beyond.”

“I’m honored to take on this unique opportunity, continuing the land grant mission in partnership with Hudson Valley farmers,” Jentsch said. “This will be an exciting, yet very challenging time as we develop new sustainable models for the continued advancement of agricultural research and extension outreach.”

Pages from periodiCALS: Success stories from the Food Venture Center

Got an idea for a new niche food product but need help perfecting its formulation or navigating rigorous food safety regulations?

No fear, Cornell’s Food Venture Center is here — well, in Geneva, N.Y. Since 2000, the center has helped 2,100 entrepreneurs in the commercialization of 7,800 food products, contributing to the creation of an estimated 800 full-time jobs. Last year alone, the center responded to more than 2,500 inquiries for assistance on marketing food products; worked with 391 entrepreneurs who needed safety evaluations of 1,030 specialty products and processes for commercial production; and analyzed 774 samples of food prototypes to address their safety and technological feasibility. Also, more than 20,000 visitors accessed educational materials on the center’s website (

“Comprehensive assistance to food entrepreneurs through university centers is a successful model that increases the safety of specialty foods, increases entrepreneurs’ knowledge and competency, and creates local economic development,” said director Olga Padilla-Zakour.

The model may soon be replicated in New York City; CALS is investigating the possibility of opening a branch in Harlem or Brooklyn.

T0 sample success stories and explore the current issue of periodiCALS, click here.


Pages from periodiCALS: Silence is golden for Jacob Reisch ’14

When Jacob Reisch ’14 transferred to the Dyson School a year ago, he wasn’t really sure what he wanted to study. But a summer spent working for AeroFarms, a Marathon, N.Y.-based company commercializing aeroponic agriculture for urban applications, sparked his entrepreneurial spirit and led him to Professor Deborah Streeter, who helped turn his business dreams into reality.

“I’ve always been really impulsive. I see random, cool opportunities and kind of push the button and go,” Reisch said.

In January 2013, Reisch pushed the button to launch Party Headphones. The company provides multichannel wireless headphones for silent discos, an international trend allowing partygoers to listen at their own volume but dance together. Less than a year later, with help from Cornell’s eLab Incubator by Student Agencies, Party Headphones has hired several full-time contractors, shipped its products all over the country and worked with clients such as Nestle, Red Bull and MTV2. Streeter has been a huge resource, working with Reisch on solutions and helping him develop long-term relationships with alumni. That’s how he connected with Dave Pelletier ’72, CEO of Annalee Mobilitee Dolls, Inc., who now mentors Reisch and his sales team through weekly phone calls and has helped him navigate through challenges such as leading peers, negotiating international contracts and hiring.

This summer, the Geneva, N.Y. native ran Party Headphones while interning at another startup, Next Jump. Come fall, coursework began again, as did Reisch’s duties as adviser of Energy Corps at Cornell, a student organization promoting sustainability on campus, which he founded in 2012.

“Jake’s experience is such a great example of the leadership challenges start-ups run into—the micro-details—and a great example of how CALS students interested in business are envisioning new things and getting lots of exposure,” Streeter said.

To explore other stories from the new issue of periodiCALS, click here.

Ceremony celebrates progress on state-funded projects at The Technology Farm and NYSAES

An event on Thursday Oct. 24 celebrated the groundbreaking for the Finger Lakes Community College (FLCC) Viticulture Center and progress on the new greenhouses at NYSAES. Director Tom Burr led off the program, which included state Senator Mike Nozzolio, FLCC President Barbara Risser, Assembly Minority Leader Brian Kolb, Empire State Development Finger Lakes Regional Director Vincent Esposito, and other local dignitaries. For the rest of the story, click here.

Fall issue of periodiCALS released: Return on Investment

Engaging with stakeholders and communities is as much a part of who we are at CALS as the research we conduct and the education we provide. CALS means business, and by equipping students and community members with the skills they need to lead and succeed, the college is making a lifetime investment for New York. In this issue of periodiCALS, we chart the return on that investment, both for the people of New York and the university. We also explore how the college is helping to put New York on the foodie map, and share some unique recipes as an online exclusive. Plus, meet some entrepreneurial students and alumni, and learn how CALS researchers are addressing challenges facing society from different, yet synergistic, viewpoints in a fun photo feature. Explore the digital edition.

Small changes can reduce produce contamination

Cornell researchers, including the Station’s Randy Worobo and Betsy Bihn, have identified some agricultural management practices that can boost or reduce the risk of contamination in produce from two major foodborne pathogens.

For example, applying manure within a year of harvesting produce boosts the odds of contaminating a field with salmonella, the biggest single killer among the foodborne microbes, report the researchers. And irrigating fields within three days and cultivating fields within a week of harvest significantly raised the risk of listeria monocytogenes contamination. However, establishing a buffer zone between fields and potential pathogen reservoirs, such as livestock operations or waterways, was found to be protective against salmonella. For more, click here.

State Legislative and Agency Staff Visit NYSAES


A group of legislative and agency staff who regularly interact with agricultural research and economic development issues recently visited the Station for a half day of tours and dialog with faculty and extension associates. From research on the tenacious Phytophthora rots to samples of apples still in the breeding program’s pipeline, the group heard about the problems facing New York fruit and vegetable growers and success stories in research and extension. They were also able to see firsthand the impacts of state-funded research and facilities on campus, including the Vinification and Brewing Lab, research on cold-hardy grapes for northern New York, the nine-acre farm dedicated to Phytophthora projects, and some samples of SnapDragon and RubyFrost apples for the trip back to Albany.

Jordan Hall Staff Room: Renovated and Ready for Business

Looking for a place to hold a meeting on campus? Take a look at the newly renovated Jordan Hall Staff Room. The room has an updated look—including fresh paint and artwork on the walls—and the kitchen area boasts new appliances, counters and a sink to facilitate on-site food preparation. The transformation effort was led by NYSAES conference coordinator Gemma Osborne, who proposed the idea and came up with the design.

The Jordan Hall Staff Room can accommodate 25 to 30 people and has a built-in digital projector. To schedule a meeting in the space, contact Gemma Osborne ( and 315-787-2248).

Senator Michael Nozzolio Visits NYSAES

State Senator Mike Nozzolio visited the Experiment Station on October 15 to tour the construction site for the new Barton greenhouses, visit the Food Venture Center, and lead a town hall meeting with Station staff and faculty. At the meeting, Nozzolio presented NYSAES Director Tom Burr with an oversized check for $4.7M for the Barton greenhouse project and honored NYSAES Associate Director Susan Brown with a New York State flag in recognition of the research behind the new apple varieties SnapDragon and RubyFrost.

Groundbreaking for New Greenhouses, Oct. 24

In the News: Grant will fund four NYSAES Projects

The New York State Agricultural Experiment Station conducts year-round research to support local growers in their efforts to create sustainable crops and prevent pathogens from intervening in their production. Of almost $1 million in U.S. Department of Agriculture money recently earmarked to support New York state’s agricultural sector, more than $300,000 will benefit four NYSAES projects. For the rest of the story in the Finger Lakes Times, click here.

How to pick the perfect pumpkin

Look for fruit that are uniform in color, but even a fruit that is 50 percent orange will ripen completely in 1 to 3 weeks, depending on the temperature. More important than color is the hardness of the rind. Make sure the fruit is firm and cannot be pierced easily with your thumbnail.

— Steve Reiners,  professor of horticulture, talks to the Finger Lakes Times about what to look for when choosing a Halloween pumpkin.

keep looking »