'Getting to the Bottom of It': Checking in on the Mount Vernon Campus
On this week’s episode, “Getting to the Bottom of It” talks with the academics editor about how the new administrator for the Mount Vernon campus is doing.
Meredith Roaten
'Getting to the Bottom of It': Voicing concerns in the neighborhood
This week’s episode of “Getting to the Bottom of It” dives into the dead body that caused an uproar among some Foggy Bottom residents
GW has accepted millions from foreign governments since 2013
GW has received more than $75 million from the governments of China and Saudi Arabia since 2013, according to Department of Education disclosures.
Reviewing five years of the Science and Engineering Hall
This week’s episode of “Getting to the Bottom of It” looks back at the past five years of research in the Science and Engineering Hall.
'Getting to the Bottom of It': Getting in the holiday spirit
On this week’s episode of “Getting to the Bottom of It” culture editor Sidney Lee gives some guidance for the holiday season ahead.
'Getting to the Bottom of It': Seeking fundraising officials
This week’s episode of “Getting to the Bottom of It” takes a deep dive into the administration’s structure for fundraising and alumni relations.
'Getting to the Bottom of It': Assessing faculty pay equity
“Getting to the Bottom of It” talks with one senior news editor about what you may have missed at last week’s Faculty Senate meeting.
About 80 percent of students activate Handshake over two years
Administrators said GW’s Handshake activation rate was the highest of its market basket schools, clocking in at more than 80 percent.
'Getting to the Bottom of It': Interfering with a College Democrats' election
A College Democrats member talks about why he stepped down from the e-board after some leaders helped to omit votes during an election.
'Getting to the Bottom of It': Dining on campus
On this week’s episode, metro editor Lia Degroot has the inside scoop on newest dining vendor coming to campus and how students can give feedback about their dining experience.