Every year, millions of gallons of wine are pressed, leaving behind a mountain of pulpy residue – grape skins, seeds, stems and peels – that wineries struggle to dispose of.
Laura Reiley is a Writer at Cornell Chronicle. She focuses on themes related to business and economics, with a particular emphasis on agriculture, climate change, and the intersection of science and food systems. Her work has been featured in prominent publications such as The Washington Post, The Boston Globe, and The New York Times.
