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Browse past GW Today articles in our archives.

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Planet Forward on PBS

Tune in to WFPT-Maryland Public Television this Friday at 9:30 p.m. to find out who is crowned Planet Forward’s Innovator of the Year.

A panel of experts—including New York Times...

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Messages of Hope

About 50 people gathered on a windy Monday evening in Kogan Plaza to raise money for Japan, sign a flag and fold origami cranes.

The event, which was sponsored by the Japanese...

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Financial Fixes

During a speech at the George Washington University Monday, Dominique Strauss-Kahn, managing director of the International Monetary Fund, called for a new approach to economic policymaking in the...

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Recruiting Future Colonials

Last week, GW gave 75 high school juniors a glimpse of college life during one of GW’s two multicultural recruitment programs.

In addition to meeting GW faculty and staff and...

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Pain at the Pump

The recent unrest in the Middle East and Northern Africa has not only increased gas prices but has re-energized the debate surrounding U.S. dependence on foreign oil. Meanwhile, President Barack...

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Writing at the White House

When students make the transition from high school to college, they face intensive new writing demands.

That’s why GW President Steven Knapp, Provost Steven Lerman and two GW...

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Planning for Parking

The university says it will meet the parking needs of all GW community members affected by the anticipated demolition of the University Parking Garage (UPG), located at 22nd and H streets, this...

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Celebrating Power & Promise Scholarships

On the evening of April 1, more than 150 George Washington University students had the opportunity to thank the donors that helped fund their education at the GW Power & Promise Celebration of...

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Liberating Libya

Ali Aujali has a dream—he told a standing-room-only crowd at GW’s Jack Morton Auditorium Monday—“that Libya is free and Gaddafi is not there.”

Until last month Mr. Aujali was the...

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Urban Food

By Menachem Wecker

“Should we make people eat their vegetables? Would that even work given what customers really like to eat?” asked food writer and blogger Jane Black.

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