The problem with food
The way we’re feeding ourselves is devastating rainforests, widening waistlines, exploiting small landholders and causing thousands of pounds of food to go to waste. Alumni and Washington University researchers are working hard to change how we put food on our table.
Trawling the waters
As a foreign correspondent, alumna Robin McDowell and a team of investigative reporters exposed the widespread use of slave labor in the fishing industry in Southeast Asia. Unbeknown to many, this seafood could end up in your local grocery store or favorite restaurant.
Part of the Broadway landscape
WashU alumni share their magical stories about working on Broadway, becoming part of a larger cultural conversation and, ultimately, making a difference.
Q: How do you build a tech giant?
A: Ask David Karandish and Chris Sims, two entrepreneurial alumni who have parlayed a love of computer science into a flourishing corporation.
Putting down a pipette, picking up a pen
Moving beyond the bench, alumna Tina Hesman Saey turned a strong interest in science and a love of language into a new career: science writing.
First in class
Though he doesn’t consider himself a pathfinder, James L. Sweatt helped integrate some of the country’s top institutions, including Washington University School of Medicine.