New York Times
Fletcher’s Alex de Waal writes this opinion piece examining the factors contributing to the mass starvation that threatens a dozen countries and territories, calling for Congress to unlock the needed humanitarian aid funds because “there’s no time to lose.”
Washington Post
A&S biologist Benjamin Wolfe explains the crucial role of the Penicillium camemberti fungus in the development of camembert and brie cheeses. The Wolfe Lab’s ongoing research domesticating wild mold for use in cheesemaking is also linked.
New York Times
A&S political scientist Michael Beckley comments on China’s focus on the manufacturing and technology industries to help boost its slowing economy. Beckley’s 2023 International Security article on the implications of China’s peaking power is linked.
NPR
New collaborative HNRCA research that found increases in the amount of plant protein consumed correlated to increases in the likelihood that aging women would stay healthy is linked in this NPR Shots blog post, which appears on 107 additional stations.
NPR
Fletcher’s Michael Glennon joins this episode of All Things Considered to give insight into Justice Department efforts to stop foreign agents’ attempted political assassinations in the United States.
CNN
A&S political scientist Fahd Humayun says “While public confidence in the country’s institutions has clearly fluctuated in the past few years, these elections, for all their flaws, have proven that there was considerable political mobilization around the issue of representation, and that should inspire hope for Pakistan’s future.”
The Conversation
A&S historian Ayesha Jalal discusses the aftermath of Pakistan's general election and what the next government may look like.
Washington Post
Fletcher Professor Emeritus William Moomaw is quoted about the GHG Protocol, which is providing guidelines for farm and forestry emissions and impacting the companies that make climate-unfriendly products.
Wall Street Journal
Distinguished Professor and Friedman School Dean Emeritus Dariush Mozaffarian comments in this article examining the benefits and concerns around different types of cooking oils, noting there is strong evidence that “seed oils, which are rich in healthy, unsaturated fats, are really good for our health.”