A journalism program located in the publishing capital of the world should be more than a teaching institute. It should be a publisher. Welcome to the Institute's publishing platform. Here the Institute acts as both public-interest publisher and presenter of work in different media by our students, faculty and alumni. In part, it is our laboratory, the place where we teach journalism by doing journalism and offer it to readers, listeners, viewers, and interactive users. Teaching requires one kind of audience, publishing quite another. This is where the two meet. The emphasis is on quality -- work that is accurate and compelling, innovative and classic. We hope you enjoy it.
- December 02, 2013
- Chloe Pantazi
- Reader Q&A: Skiing on a student budget near Vienna
BBC Travel reader Carrie Miller is studying in Vienna from February to June next year and is looking for “ski weekend possibilities on a college student budget." We called upon our Facebook fans for their sage advice.
- December 02, 2013
- Brooks Barnes
- Paul Walker’s Death Complicates ‘Fast & Furious 7’ Filming
Universal Pictures executives, still reeling from the weekend death of one of the stars of their “Fast & Furious” films, got down to the difficult business on Monday of figuring out how to salvage their No. 1 movie franchise.
- November 30, 2013
- Tomas Hachard
- The Two Faces of New Orleans: HBO's "Treme"
Treme may be the TV drama that requires most commitment from us, but it’s also the most unique and ambitious show of this golden age of television in which we find ourselves.
- November 29, 2013
- Jessica Gross
- Who Made That Spork?
The last time you picked up a “spork” you might have had the fleeting thought that the clever spoon/fork feels almost futuristic, or at least from a not-so-distant past. Actually, it has been around for centuries.
- November 27, 2013
- Von Diaz
- Pavochón: Puerto Rican-style Turkey
When reporter Von Diaz was a girl celebrating Thanksgiving in Puerto Rico, her abuela ruled the kitchen. This year, Von Diaz tries to recreate the pavochón, a turkey cooked like a traditional Puerto Rican pork roast, with her grandmother’s help.