Reporter Mike Cullinan brings you workforce, new business and medical marijuana coverage and analysis.

Ericka Schmeeckle succeeds Sally Payne, who suddenly exited last month.

Less than six months after launching Innovate SOMO, a regional network that aims to spur digital workforce and economic development in the state, officials with the initiative are making plans for a recently received $2 million federal grant.

Springfield Public Schools is partnering with Ozarks Technical Community College.

Springfield Community Gardens announces its second grant in a week.

The Springfield-based auto parts retailer is No. 122 out of 200 companies nationwide.

Reporter Karen Craigo brings government and development coverage and analysis.

Classes will begin next semester in the university’s 67,000-square-foot building.

The decision is expected to cost the company millions of dollars.

The figure comes to 1.6% in September, according to latest federal data.

Organizers expect roughly 1,000 high school students at first-time event held at OTC.

Read the profiles of this year's honorees.

The funding is part of the Let’s Get to Work Fund announced last year.

Springfield’s former director of workforce development claims she was retaliated against for questioning an employee’s use of workers' compensation.

Nonfarm payroll ranks rise by 2,700 jobs in September, aided by gains in leisure and hospitality.

For people with disabilities, the unemployment rate – that is, the percentage of people who are actively looking for work – is typically twice that of those without disabilities, suggesting employers might find the workers they need if they broaden their view of potential hires.

The Efactory is a partner in the initiative.

Roughly four years after a state law was enacted to help some people get their criminal records cleared, Greene County legal officials say the local results are falling short of expectations.

Reporter Mike Cullinan brings you workforce, new business and medical marijuana coverage and analysis.

Inquiries from restaurants to find chefs and cooks come in constantly to local culinary arts programs, officials say, reflecting a challenge for the food service industry that’s existed since the early days of the COVID-19 pandemic.