Here is a sampling of quotations from Cornell University faculty, students and staff that have appeared recently in the national and international news media:
"Even we don't understand why it works so well."
-- Felix E. Ejeckam, doctoral student in electrical engineering, commenting on a breakthrough technique in semiconductor technology made with Professor Yu-Hwa Lo, in Business Week, magazine, April 14.
"It's kind of like wine, it's largely opinionative. It depends on what you like."
-- Kathryn D. Deibler, graduate student in food science, on how to make good coffee, in an interview by National Public Radio's Joe Palca on the new program Sounds Like Science on April 5.
"I think we could probably walk into a restaurant anywhere in the world and order."
-- Edward T. Lu, Cornell alumnus '84 and NASA astronaut, in The New York Times May 16, commenting on the international diversity of the space shuttle crew, which includes a French astronaut, a British-born astronaut, a Russian woman astronaut, an astronaut born in Peru and Lu, whose parents are Chinese.
"What they're seeing today...is more the short-term focus, in-out volunteer... when you get to the one-on-one volunteering that can really change lives, the numbers really drop down. We are missing the...beauty of voluntarism, which is the sense of... touching an individual person's life."
-- Margaret Hendricks of the College of Human Ecology's Volunteerism Project, discussing how Americans volunteer in the April 24 issue of Christian Science Monitor.
"The ground beetle fauna in the Northeast is pretty well studied by people who are well-known entomologists -- as far as entomologists go."
-- Kip Will, graduate student in entomology, in the May 1997 issue of Discover magazine, describing his surprise at finding, with his adviser, James Liebherr, a new beetle species in Cornell's specimen collection that had escaped scrutiny for 85 years.
"Microwaving is a superior cooking method because it's the quickest and requires very little water, preventing vitamin C and other valuable heat-sensitive vitamins from leaching out of food."
-- Gertrude Armbruster, professor emeritus of nutritional sciences, discussing healthy cooking in the May issue of Fitness magazine.