Northeastern students from countries across the globe shared a meal together and learned about the American holiday’s history and traditions at the International Student and Scholar Institute’s annual Thanksgiving dinner on Tuesday.
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Madeline Heising, the food blogger and self-proclaimed “collegiate vegan,” plans to fill her Thanksgiving dinner plate with heaping portions of green beans, maple roasted carrots, and candied cranberries. Oven-roasted turkey—the iconic symbol of the holiday feast—will be conspicuously absent.
Two Northeastern faculty members are examining healthcare providers ’ attitudes and behaviors toward implementing increasingly widespread payment reforms.
From Timehop to Runkeeper, students share what apps they can’t live without.
Rory Smead, an assistant professor of philosophy and religion, weighs in on whether the recent carbon emissions deal between the U.S. and China is a cause for optimism and explains how game theory can be applied to this agreement.
Female entrepreneurs in the fields of online communities, healthcare, and consumer product launching shared their experiences at the latest event in Northeastern’s Women who Inspire Speaker Series, held during Global Entrepreneurship Week.
Quick Head’s Up, views of London, State of the University, and GEW were among our selections for tweets from the Northeastern community this week.
University Photographers explored campus to document the beauty of Northeastern University in the Fall.
Northeastern University has received a five-year, $1.5 million grant from the National Institutes of Health to establish a new center designed to advance nursing scientists’ research and effective technology interventions for improving self-care and self-management for America’s older adults.
Northeastern President Joseph E. Aoun said Tuesday morning that the university’s new national survey of Generation Z sheds light on key areas where higher education must adapt to meet the needs of its customers—students—both now and in the future.
Northeastern University survey reveals that today’s teenagers are self-directed.
The editor-in-chief of Food & Wine joined three renowned Boston-area chefs—Ming Tsai, Joanne Chang, and Kristen Kish—for an engaging cooking demo and discussion of food.