Articles, photography, multimedia, and field notes by our Campus Consortium Reporting Fellows, published by the Pulitzer Center and other news media outlets. Field notes are personal reflections that take the reader behind-the-scenes of their reporting. Learn more about the Reporting Fellows Program here.
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When war came to eastern Ukraine, an unsuspecting population raced to action. Whether it be in the...
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Project
Unstoppable Rivers: Bhutan's Quest for Energy Security and Development in a Changing Climate
In mountainous Bhutan, water is critical. From Himalayan glaciers to Indian plains, rivers sustain...
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Project
Turkey: Women in IT
New research shows that participation of women in the computer industry labor force creates...
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An exploration of the difficulties faced by small farmers and food producers in Palestine and how...
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With the rise of obesity and diabetes in its population, Senegal is facing new challenges. While the...
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The Philippine government will relocate over 200,000 families living in informal settlements in an...
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The #MeToo movement is making its way across the world. In Uganda, it means speaking out against a...
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Revered since biblical times, Lebanon’s cedar trees have survived the tests of time and war, but...
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Since the 1970s, the people of Grassy Narrows in Ontario, Canada, have fought for access to clean...
![Hummus, pictured here, is more than just a snack. It's considered "worker's food." Historically, it was used to feed those with manual labor jobs who needed a filling breakfast that would get them through an exhausting work day. Today, many hummus establishments continue to exclusively serve the blended mix of tahini, chickpea, olive oil and lemon juice—opening early in the morning and closing once they run out. Image by Carly Graf. East Jerusalem, 2019.](/sites/default/files/styles/510x315/public/08-06-19/img_5419.jpg.webp?h=71976bb4&itok=OLKRlHfY "Hummus, pictured here, is more than just a snack. It's considered "worker's food." Historically, it was used to feed those with manual labor jobs who needed a filling breakfast that would get them through an exhausting work day. Today, many hummus establishments continue to exclusively serve the blended mix of tahini, chickpea, olive oil and lemon juice—opening early in the morning and closing once they run out. Image by Carly Graf. East Jerusalem, 2019.")
