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Zoё Rom, environmental journalist and editor-in-chief of Trail Runner magazine, leverages stories from running and other endurance sports to start climate discussions.

Paul Lichty’s journey from doctoral student to running one of the world’s top atomic layer deposition companies was shaped by his time at ���ϳԹ�.

Since working as a health editor for Essence magazine in the 1980s, ���ϳԹ� alumna Linda Villarosa has dedicated herself to unveiling racial disparities in the health care system.

���ϳԹ� alumna and businesswoman Nancy Fisher Wilhelms shares her secrets for a successful, fulfilling career with her book, “Yes! You Can Do It! The Young Woman’s Guide to Starting a Fulfilling Career.”

Casie Venable currently works in San Francisco for Arup, a global collective of designers, engineers and consultants dedicated to sustainable development.

With a full-ride scholarship for a doctoral program, Katie Chambers studied water, sanitation and hygiene in low-income settings during her time at ���ϳԹ�. She now works for the U.S. government.

Assuming ownership of a longtime college hangout sounds like a tricky proposition, especially if you’re just barely out of college yourself. Yet Mark Heinritz, his brothers Chris and Jim, and their friend Cameron Stainton—all in their mid-20s in 1992—felt up to the challenge of running The Sink, the venerable University Hill institution just steps from the CU campus.

Sarah Stoneback was already an accomplished musician when she enrolled in the College of Music master’s program in 2008. It was her experience at the college, however, that helped steer the course of her chosen career.

���ϳԹ� alumna and University of Georgia history professor Jamie Kreiner thinks a lot about thinking. She shares “medieval cognitive practices” with her students to help them manage distraction, and her new book on the topic has earned rave reviews from The Wall Street Journal, The New York Times and more—a rare feat for a scholarly work.

Benjamin Lourie’s career has made twists and turns, taking him to outer Mongolia and back to Moscow, where he opened a Tex-Mex restaurant near Red Square—two weeks before Russia’s invasion of Ukraine.