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The History of Capitalism Conference, brought together scholars working in entrepreneurship and informal economies from across the globe to discuss "Capitalism and Informality."
The Menard Family George Washington Forum hosts James Otteson discussing "Two (of the Seven) Deadly Economic Sins" on Tuesday, March 7.
The Menard Family George Washington Forum hosts Elbridge Colby discussing "America’s Rivalry with China and Why It’s Vital to Confront Beijing" on Wednesday, Feb. 22, at 7:30 p.m.
Edward Chow is an international energy expert with 45 years of industry experience working in Asia, Middle East, Africa, South America, Europe, Russia, Caspian and Black Sea regions.
Recent graduate Matt Geiger made the best of his time OHIO. His well-rounded experiences during his undergraduate career will help shape wherever his future leads.
If the sun isn't shining and the wind isn't blowing, then ramp up the fossil-fuel power plant to fill the gap. But it's not that easy or efficient to run a power grid that way, OHIO economist says.
Four Scripps College of Communication students and recent graduates shared advice for internship-hungry students on how to approach interviews and gain experience that will enhance skills and resumes.
The Ohio University Board of Trustees approved emeriti status at its June meeting for nine College of Arts and Sciences professors upon their retirement from Ohio University.
The Ohio University Board of Trustees voted in June to award promotion to 25 College of Arts and Sciences faculty member
The Ohio University Board of Trustees has approved 22 College of Arts and Sciences faculty members for faculty fellowship leave during the 2022-23 academic year.
The Connect with Distinguished OHIO Economics Alumni series features a webinar with Michael Washington on Monday, Feb. 28, at 7 p.m.
Alan Jay Rom is a lawyer focusing on employment law and civil rights, has taught at several law schools, and served in the Peace Corps.
Samuel Chamberlain is Chief Operating Officer at Five Guys—where the hamburgers are still formed by hand and the fries are so fresh that bags of potatoes are often stacked beside the tables
