Through
4/26
A round-up of Penn mentions in local, national, and international media.
Penn In the News
Lauren Massimo of the School of Nursing says that losing the ability to drive is a major and dehumanizing loss for older adults.
Penn In the News
In an Op-Ed, Vukan R. Vuchic of the School of Engineering and Applied Science says that Philadelphia should make transit more accessible rather than striving to accommodate more cars.
Penn In the News
Penn alum Amy Jane Cohen is profiled for her new book “Black History in the Philadelphia Landscape,” which examines Black history through the lens of events, institutions, and individuals across the city. The book includes a reflection from Penn chaplain Charles Howard.
Penn In the News
David Hoffman of Penn Carey Law says that “generative interpretation” can replace the messy and expensive way lawyers currently hash out the meaning of words in legal agreements, using dictionaries and Latin canons.
Penn In the News
According to Thomas Wadden of the Perelman School of Medicine, people taking GLP-1 drugs are finding that daily experiences that used to trigger a compulsion to eat or think about food no longer have that effect.
Penn In the News
Michael Mann of the School of Arts & Sciences says that many people blaming cloud seeding for Dubai storms are climate change deniers trying to divert attention from what’s really happening.
Penn In the News
The Eidos LGBTQ+ Health Initiative, led by José Bauermeister and Jessica Halem of the School of Nursing, will host a free online panel in April on the integration of LGBTQ+ people in the workforce.
Penn In the News
Itay Goldstein of the Wharton School says stock market prices still reflect the expectation that the Federal Reserve will cut rates later this year, even with the recent selloff.
Penn In the News
In a Q&A, Cait Lamberton of the Wharton School discusses the changing winds of corporate activism and the dilemma business leaders find themselves in with abortion.
Penn In the News
Barbara Kahn of the Wharton School says that Wawa’s endurance has been fueled by authenticity, a fun name, and its offering of fresh quality foods.