What Weekly ran from 2010 to 2016. The Pronoia Effect is the story of building it, what came next, and what I found on the other side.
Out October 6.
Contributors
fashion
La Cakerie
Baked goods can take a significant amount of skill and artistry to prepare and create, and among our favorite treats…
La Cakerie
Baked goods can take a significant amount of skill and artistry to prepare and create, and among our favorite treats…
nightlife
New Year’s Eve 2010
Farida Shourbaji at Red Maple on New Year’s Eve 2010-2011. Photo by Theresa Keil New Year’s Revolution The New Year…
New Year’s Eve 2010
Farida Shourbaji at Red Maple on New Year’s Eve 2010-2011. Photo by Theresa Keil New Year’s Revolution The New Year…
social innovation
Building Genuine Diversity
Right around lunch time, on Wednesday afternoon, the Greater Baltimore Cultural Alliance hosted their first in a series of “Brown…
Building Genuine Diversity
Right around lunch time, on Wednesday afternoon, the Greater Baltimore Cultural Alliance hosted their first in a series of “Brown…
artist profiles
Renewable Artifacts
After taking part in founding something as successful and integral to the every day lives of millions of people as…
Renewable Artifacts
After taking part in founding something as successful and integral to the every day lives of millions of people as…
sustainability
An Ambitious New Charter School Comes to West Baltimore
Publishers’ Note: Green Street Academy is a client of What Weekly’s sister company, What Works Studio. We are proud to have…
An Ambitious New Charter School Comes to West Baltimore
Publishers’ Note: Green Street Academy is a client of What Weekly’s sister company, What Works Studio. We are proud to have…
technology
Start Me Up :: The Reality of Starting a Tech Company in Baltimore
Where Baltimore Works: Visualization Map by Dave Troy The word “startup” is now fully absorbed in our modern parlance. Maybe…
Start Me Up :: The Reality of Starting a Tech Company in Baltimore
Where Baltimore Works: Visualization Map by Dave Troy The word “startup” is now fully absorbed in our modern parlance. Maybe…
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