May 11, 2022
In the media: CNBC features Prof. Erin Cottle Hunt’s Social Security research
Assistant professor of economics featured in CNBC article about her recent research on shortcomings with Social Security benefits.
Economics
May 5, 2022
In the media: Prof. Amy Guisinger shares expertise on interest rates
Assistant professor of economics spoke with WFMZ-TV about the Fed increasing interest rates to fight inflation.
May 3, 2022
Standing tall
Ryan Tall ‘22 will participate in the 2022 NCAA Division I national tournament, with regional selection being broadcast live on the Golf Channel on Wed…
May 2, 2022
In the media: Prof. Julie Smith shares inflation index insights on Marketplace
Julie Smith offered her views on why the Personal Consumption Expenditures (PCE) price index is the Federal Reserve's preferred inflation gauge on NPR’s…
Apr 8, 2022
Taking action to support Ukraine
Learn how students and faculty—including artists working in Lafayette's Experimental Printmaking Institute—are helping those impacted by the Ukrainian…
Apr 6, 2022
Yumna Hussain ’25 accepted into two prestigious programs
Economics and math major will spend the summer pursuing economic development and community engagement learning opportunities in Chicago and Baltimore.
Mar 31, 2022
Ukrainian native Prof. Olena Ogrokhina offers personal view of war
Economics professor who was raised in Kyiv, Ukraine, shares her hopes and fears as her war-torn homeland reels from and resists Russian aggression.
Mar 28, 2022
Social Security spousal benefits not useful, new study reveals
New research from Prof. Erin Cottle Hunt reveals that the current system could be reconfigured to help couples by increasing survivor benefits.
Mar 23, 2022
Expert commentary: lingering effects of the ‘she-cession’
Prof. Susan Averett spoke with the Lehigh Valley Press about the effect of pandemic mitigation policies on women’s employment.
Mar 22, 2022
Menu designs may lead to food waste, new study reveals
Economics professors Joaquín Gómez-Miñambres and Hongxing Liu shows that more limited menus can lower food waste, boost healthier eating.