Q: Even before the pandemic, the U.S. fertility rate was declining dramatically. What’s been driving this?

Sherry Roush has translated a 500-year-old bestselling Italian novel into English.

Presidential rhetoric has two functions. First, it is persuasive: A candidate wants to get elected and has to motivate the public.

Established in response to the darkest chapter in university history, Penn State’s Child Maltreatment Solutions Network has become a national leader in research designed to influence public policy that better protects vulnerable children from abuse.

It was supposed to be a who’s who gathering of star-gazing researchers, but like so much else last summer, the first Penn State Search for Extraterrestrial Intelligence symposium scheduled last July at University Park was postponed due to the pandemic.

In a new book timed with the centennial of the 19th Amendment, historian Cathleen Cahill highlights the overlooked women of color who battled a “double burden” in their fight for the vote.

Childhood fun unwittingly inspired law professor Lara Fowler’s passion for water as a public good.

Practicing mindfulness can help teens cope, says Deborah Schussler.

I worked in communities that rely on wildlife for food, money, and cultural practices, and where it’s impossible to ignore the threat of wildlife-to-human disease transmission.

Engineering professor Hui Yang is using data analytics and Artificial Intelligence to better understand how COVID-19 spreads.

Recycle more effectively with Lydia Vandenbergh’s tips.

Gerardo Edelstein recommends a springtime soundtrack

Anne Doris never aspired to become a model—but because she was tall and hung out with a close friend who was a model, she was mistaken for one and offered work.

If you’re an active gardener, go for plants that need regular care, like a windowsill herb garden. Otherwise, easy-to-grow, stress-reducing plants such as Chinese evergreen and dracaena corn plant will do.

COVID-19 has drawn much-needed scientific attention to the sense of smell, says food science professor John Hayes.