SPRING 2016 Issue

Meet the steward of one of the nation's premier archives for African American history.
From concept to co-op: A new student-run café offers greener food options on campus.
Musicians connect with their craft and each other.
Five Temple grads bring their fresh eats to the streets.
A groundbreaking study links a few days of overeating to signs of Type 2 diabetes.

About Temple Magazine

'Temple' magazine is published three times per year, in the fall, the winter and the spring.

By celebrating Temple University’s most innovative people, research, service, programs and ideas, and the global relevance and impact of its worldwide network, 'Temple' magazine aims to inform...[Read More]

Awards and Recognitions
Contact Us