On the front lines
Northwestern researchers take on the fight against COVID-19
Editor's Picks
Good Neighbor Racial Equity Fund: Support for underserved in Evanston
A portrait of Ruth Bader Ginsburg in song
Finally, the curtain goes up on theater during COVID
First Imagine U production during the pandemic puts safety at the forefront, telling the story of a boy who overcomes fears through his imagination and curiosity
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Latest News
EPA recognizes Northwestern as a leader in sustainability for a second consecutive year
Search committee established to find the next Northwestern president
Northwestern’s role in overturning the Illinois death penalty observed
Spotlight
Campus Life
Northwestern’s role in overturning the Illinois death penalty observed
Northwestern holds midnight vaccine clinic to use expiring doses
Bienen School hosts fourth biennial new music conference virtually on April 24
Student Experience
Northwestern holds midnight vaccine clinic to use expiring doses
Life amid the coronavirus
CIC welcomes nominations for undergraduates creating lasting campus change
Faculty Accolades
Four professors named Guggenheim fellows
Magdalena Osburn receives prestigious NSF CAREER Award
Historian Amy Stanley wins literary awards for 'Stranger in the Shogun's City'
Podcasts
Kidneys, COVID-19 and ACE2 connection
from Feinberg
Black men and prostate cancer
from Feinberg
Northwestern drug kills glioblastoma tumor cells
from Feinberg
From Northwestern Magazine
Winter 2021
Free to play
Kathryn Hahn rediscovers the relentless curiosity she first fostered at Northwestern
Winter 2021
Stretching the imagination
Pioneering professor John Rogers founded a new field of bioelectronics to improve human health
In the News
Four challenges companies need to grapple with after the way we work has changed forever
April 7, 2021 – Fortune
New long COVID-19 treatments borrow from brain rehab tactics
April 5, 2021 – Wall Street Journal
Who is hungry in America? The pandemic has changed the answer
March 31, 2021 – Christian Science Monitor
The taste for fermented food goes back a long way
March 23, 2021 – The Economist