When Jared Pincus was only a few years old, his father, Allan Pincus, fixed up an old computer and gave it to him to play with. Allan was mesmerized by young Jared’s ability to latch onto the mouse and...
As diseases spread across borders with increasing speed, a team of scientists, engineers and public health experts is preparing to launch a first-of-its-kind, open-source global surveillance platform on...
In a 60-person capacity room, 120 people registered to hear from Linda Henry, CEO of Boston Globe Media and co-owner of Fenway Sports Group April 1.
The event, which was the sixth talk in the Questrom Summit Series, gave attendees the opportunity to hear first-hand about Linda’s business expertise.
When the COVID-19 pandemic broke out in March 2020, Noodle Street Manager Chris Chan started sewing face masks for his employees out of his own cut-up clothes.
Noodle Street, located on Boston University’s East Campus, had been serving customers for over two decades until the pandemic forced it to close for six months. It joined the 44% of Massachusetts small businesses in the area that closed amidst strict lockdown policies.
After spending 30 years of his career in sales, Tom Meusel is sharing his passion for the discipline with Boston University students.
Starting in fall 2025, Meusel will teach QST SI 348: The Fundamentals of Selling: Strategies and Tactics under Innovate@BU. The course is open to innovation & entreprenuership minors, Questrom minors and Questrom innovation and entreprenurship concentrations, according to an email sent to Innovation & Entreprenuership minors.
Boston University seniors Shiyan Liu and Uriel Choi took their online food series “Sip & Savor” from social media to reality, hosting a café pop-up in Student Village I March 22.
The event featured handcrafted matcha drinks and pastries, allowing dozens of students to sample creations seen on Liu and Choi’s Instagrams.
Jakob Esterowitz and Jonah Dickson were doubles partners on the Boston University men’s tennis team before they ventured into a new kind of partnership: co-founding a startup.
Esterowitz, a sophomore in the College of Engineering, and Dickson, a master’s student studying global marketing management at the BU Metropolitan College, founded their startup, Orobor, during fall 2024.
Between browsing job postings, internship announcements and networking events, scrolling on LinkedIn is as common for college students as scrolling on social media.
LinkedIn, an online employment-focused professional platform launched in 2003, helps people connect with others and further their career development.
As the second of three panels about U.S. immigration policy came to a close Feb. 28, the audience laughed at the moderator’s question.
“Maybe we can end this on a positive note?”
In a political environment with increased tensions over immigration, “positive notes” are welcome.
The Boston University Law Review’s spring 2025 Symposium invited law professors and activists from around the country to discuss resistance against active immigration restrictions that are causing tens of thousands of arrests and deportations.
While Newbury Street is known for drawing in large crowds on weekends, a line of shoppers took over the sidewalk as they waited for Vivant Vintage’s new location to officially open March 1.
Justin Pomerleau, owner and CEO of Vivant Vintage, opened the business’s flagship store in Lower Allston in 2014. Opening a location on Newbury Street has always been a dream of his.
The intersections between politics and health have become blurred between fact and political opinion. A new research lab at Boston University’s School of Public Health is exploring the relationship between the two.
The Politics and Health Lab, led by co-directors Timothy Callaghan and Matt Motta, officially went live Jan. 27, but planning began spring 2023.
Boston Halal is bringing a bold new flavor to Commonwealth Avenue, with a unique Indian-Mediterranean fusion restaurant that will open its doors by the end of the month.
For co-founder Babu Koganti, the blend of Indian and Mediterranean flavors is a natural pairing, not just a creative experiment.
