Wharton School

The future of finance

Hosted by Wharton finance professor Itay Goldstein, this four-part podcast series takes a deep dive into the cutting-edge insights and pioneering perspectives of innovation experts in the finance industry.

From Knowledge at Wharton

How are companies really using AI?

Wharton’s Stefano Puntoni talks about the key findings of a new report that reveals a seismic shift in firms’ attitudes and uses of AI in just a short time.

From Knowledge at Wharton

How to reduce partisan animosity

Matthew Levendusky, a professor of political science in Penn’s School of Arts & Sciences, explains the results of a megastudy that explores whether anything could bridge the political gap between the left and right among Americans.

Michele W. Berger



In the News


CNBC

Wharton’s Jeremy Siegel says stock sell-off is ‘healthy’ as cautious Fed gives investors a ‘reality check’

Jeremy Siegel of the Wharton School expects the Federal Reserve to pare back the number of rate cuts next year, with just one or two reductions.

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The Irish Times (Dublin)

Bosses struggle to police workers’ use of AI

Ethan Mollick of the Wharton School says that workers who privately use generative AI to accelerate their work might not be willing to admit it.

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The New York Times

Think you’re high class? How do you feel about twice-baked potatoes?

The Food Social Class Test, an online survey that links food and class, is based on a 2020 report co-authored by Jonah Berger of the Wharton School.

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The New York Times

A rift in Trump world over how to make America healthier

Kevin Volpp of the Wharton School says that the U.S. needs to consider alternate solutions to handing out weight-loss drugs for everyone who qualifies, such as marketing restrictions and taxes on sugary beverages.

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CNET

Will we see more tax breaks next year? Who benefits under Trump’s tax plan

The Penn Wharton Budget Model finds that households of different income spectrums across the U.S. would largely benefit from Trump’s tax changes in the short term.

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