Restaurateur and Wharton alum (W'87) Ellen Yin shares how women–owned businesses are rewriting the narrative of the COVID–19 pandemic.
BY Aidah Qureshi
Middle Child owner Matt Cahn never set out to be an activist. Yet his sandwich shop is shaking up the food industry.
BY Beatrice Forman
Founders and chefs Troy Harris and Kareem Wallace provide more than just delicious food.
BY Arielle Stanger
This bakery was able to open a new storefront, keep paying its workers, and donate to local organizations during the pandemic.
BY Emily White
Navigating a complex relationship between ethics, safety, and financial insecurity during the pandemic
BY Matthew Sheeler
How I tumbled down the rabbit hole of body insecurity
BY Julia Esposito
An experiential dissection of Penn’s shift in dining policy and the meaning of dining as a Penn student
BY Meg Gladieux
Dalgona coffee, baked feta pasta, cloud bread...the options are endless.
BY Phuong Ngo
Camille Cogswell, High Street Philly, and Fitz and Starts share their participation in the Bakers Against Racism Sale.
BY Rema Bhat
Local farmers and bakers continue to bring joy—and great products—to Philly’s outdoor market scene.
BY Jean Paik
Volunteers have made it their mission to combat food insecurity, homelessness, and lack of health care.
BY Lily Suh
How UBB both unites the Penn community and protects our oceans
BY Maddie Muldoon