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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In summer 2018, Japan experienced the realities of a climate-changed earth. The worst heatwave in...
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As Venezuelans leave their country by the millions, how is Colombia—a country with its own recent...
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This project profiles the courageous journey of Syrian teenage social media icon Muhammad Najem and...
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Twenty-five years after Abkhazia and South Ossetia declared independence, people displaced by the...
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It would only take a large piece of glacial ice for Lake Palcacocha to flood Huaraz, the city below...
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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...
![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.")
