A collection of reporting projects from Pulitzer Center grantees. Each project may include several pieces of content, including articles, radio stories, videos, and data interactives.
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The Pulitzer Center is proud to partner with The New York Times Magazine on The 1619 Project to...
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Project
Billion Trees in Pakistan
When Pakistan’s Khyber Pakhtunkhwa province announced its intention to plant a billion trees, many...
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Project
Iraq: The Journey Home
The story of an Iraqi-Irani woman’s experience of immigration highlights the importance of cultural...
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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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Project
Stateless in Colombia
An exodus of Venezuelans are fleeing to Colombia, including pregnant women faced with lack of...
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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...
![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.")
