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CSULB Shark Lab director Chris Lowe explains how El Niño-driven warming is reshaping marine habitats and threatening native wildlife.
CSULB nutrition lecturer Amanda Sauceda shares a heart-healthy protein bowl for lower blood pressure.
CSULB’s Oliver Wang helped bring culinary history to the Asian American Museum’s "Rooted in Flavor" series.
Professor Christine Whitcraft, who was not involved in the study, says early results are encouraging but calls for more field research.
James Binnall says licensing decisions should weigh rehabilitation and lived experience as graduates face bar exams and character reviews.
Max Alberhasky’s analysis finds that manageable costs, financial security and housing stability—not ownership alone—shape well-being.
Marwa Azab supports the legislation while calling for stronger parental support, practical digital literacy and broader accountability.
Amanda Sauceda speaks about eating oats and the benefits of adding protein, healthy fats and fiber.
Laura Gonzalez spoke with WalletHub about the importance of careful planning when considering unsecured credit cards.
Shark Lab director Chris Lowe says drone footage shows an inquisitive juvenile great white—not aggressive or predatory behavior.
Zoe Engstrom recommended targeting seasonal clearance items, comparing actual prices and waiting for deeper discounts on select products.
Amanda Sauceda recommends pairing carbohydrates with protein and fiber while making practical swaps for refined bread and pasta.
