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Student government has helped numerous ��ɫ���� students, several of whom have served as student body president,

At ��ɫ����’s Neuro Clinic, student therapists gain real-world experience providing free care to patients with neurological conditions, building skills and confidence.

��ɫ���� honored new seven new Distinguished Alumni Award recipients for professional accomplishment, leadership, service and support for The Beach.

A new gift from SchoolsFirst Federal Credit Union will help organizers of the campus' annual Educators Summit invite more students and alumni to the event, which assembles experts to spread knowledge of effective teaching practices.

The University Student Union will experience a major renovation and expansion in the coming months and years, transforming the heart of the ��ɫ���� campus into a dynamic, student-centered space, carefully designed to meet the needs of the next generations of students.

Twins Markel and Martel Cooper '19 return to LBUSD as teachers and mentor local youth, as the Long Beach College Promise expands its impact.

Cal State Long Beach’s Clorinda Donato Center for Translation Studies has received a $10 million gift to establish a Master of Arts degree program in translation and interpreting by fall 2026.

The 52nd annual ��ɫ���� Pow Wow, held March 8 and 9, brought together dancers, singers, drummers, family members, vendors and observers from local communities and as far as the Pacific Northwest, the Midwest and Canada.

��ɫ����’s first Gospel Music Week unites more than 140 singers in a powerful community concert celebrating culture, connection and gospel’s rich legacy.

The 52nd annual ��ɫ���� Pow Wow — the largest and oldest continuously running student-sponsored event on campus — makes its much-anticipated return to campus this weekend, March 8 and 9.

��ɫ����’s VITA program gives accounting students real-world tax prep experience while providing free services to students, seniors and low-income families.

From flipping burgers to leading Disneyland’s kitchens, Toby Hollis ‘05 blends his culinary skill with sustainable, guest-centered innovation.