Perspectives

I still cherish the tactile quality of scribbling and scrawling my way through a lecture—the slow reveal of important concepts, the ease of annotating images, even the pen-stained hands, writes Eric Fournier.

Author and illustrator John Hendrix, at the Sam Fox School, has published a book designed for kids that encourages creativity and finding joy in making art.

WashU’s Ian Bogost, author most recently of “The Small Stuff,” chats with the “Life, Automated” podcast about how modern technology can optimize away “the sensory enchantment of everyday life.”

Through new categorical drug exclusions and a manufacturer-level exemption for companies participating in GENEROUS, CMS has narrowed GLOBE to an estimated 3 percent of eligible Part B drug spending and four or perhaps even fewer manufacturers, writes Rachel Sachs.

WashU Arts & Sciences evolutionary biologist Jonathan Losos takes part in a podcast to explain what he has learned about feline communication.

Judges must exercise independent judgment and faithfully apply the law. When they abdicate that responsibility, they undermine the integrity of the judicial institution. Artificial intelligence is exposing serious failures to meet that obligation, writes Oliver Roberts.

Shannon Sowell, who has spent more than 30 years working in higher education, says her work in University Advancement is motivated by the difference WashU can make in the St. Louis community. Learn more in Human Resources’ staff spotlight.

Arts & Sciences’ Noah Cohan takes part in a podcast episode discussing the safety of playing football. His book about the history of helmets will be released next year.

In my mid-20s, I was flailing. Then I memorized a baffling Anne Carson poem and learned to stop looking so hard, writes Mark Oppenheimer, professor of practice in the John C. Danforth Center on Religion and Politics.

WashU Olin Business’ Peter Boumgarden, director of the Koch Center for Family Enterprise, hosts a podcast focused on lessons from privately run businesses. Here, he talks with three St. Louis chefs and James Beard Award winners about the restaurant business.