From AI to Crypto, When Did Everything Get So … Fake?
What’s with the current fetish for things that aren’t what they pretend to be?
Sixers Shake Off Slow Start to Lead the Nets 2-0
It took a while for our stars to shine, but the subs stood tall in a big come-from-behind playoff win at home.
Penn Student Paper — “Wharton Grad Indicted!”
That’s one perspective. Plus: What happened to the Phillies on Opening Day.
Philly Today: Brews News, Country Views, Big I-Do’s, Great Reviews!
Plus: A CHOP expert weighs in on where COVID came from, a Sixers win, and oh, those happy Penn kids.
The Water Crisis Is Over. So Is Jason Wingard
Mayor Kenney says the water’s safe to drink, and Temple’s president unexpectedly resigns.
The Latest on Philly’s Water, Questlove’s Next Movie, and More
The Water Department says the tap water remains safe to drink, and why you could say Questlove will be herding cats.
What the Hell Is Going on With Our Water?
A bottled-water warning set off hoarding and confusion. Plus more of what the city is talking about today.
How Will You Celebrate National Cheesesteak Day?
We hope not by having one wit’ Swiss. Plus, a chic new Main Line place to shop for your weaponry needs.
A Penn Doc’s Green Initiative Shows How Environmental Factors Impact Gun Violence
Eugenia South of Deeply Rooted on the benefits of investing in and beautifying our streets and neighborhoods
6 Philadelphians With Promising Approaches to Gun Violence Prevention
In the face of a problem that can feel insurmountable, these undeterred citizens refuse to sit quietly by.
Why Is Adulting So Freaking Hard These Days?
Being an adult was once something you evolved into. When did it become something to aspire to instead?
Spring Is Coming, and Spring Training Is Heating Up
Plus: A Phillies’ phenom’s rude greeting, a Girl Scout Cookie tracker, and an Owl-iant effort
Meet This Year’s Philly-Area Puppy Bowl Contestants
Including the Eagles-inspired team leader, Tailen Hurts.
The Philly Food Scientists Who Can Make a Potato Chip Taste Like a Cheesesteak
So you’d like a long-hots-and-sharp-provolone chip? Meet the flavorists who make those dreams come true.