- Yale will soon receive e-mails about crime and safety from a new Chief of Police but those e-mails might come from a familiar face. Sources involved in the search process, which began last summer, have said that the announcement of a new Chief is imminent, and history indicates that YPD Assistant Chief Ronnell Higgins may be the new hire.
- This summer, a small piece of Washington, DCwill move to New York City for working Yalies. Undergraduate Career Services will launch a pilot program in New York City this June modeled after the popular Yale-in-Washington event series, which drew more than 300 students throughout last summer. Yalies interning in New York City for the summer can attend meals, tours and discussions in fields including medicine, finance, law and the arts, all organized by a student director.
- Ward 30 Alderman Darnell Goldson is on a mission. In 1989, the state legislature passed a law prohibiting cities from requiring their public employees to live within their borders. If Goldson is successful, New Haven will have a referendum in November on whether such a requirement should be allowed. While a victory would be symbolic if the state ban is not repealed, Goldson hopes to inspire other cities in the state to do the same to create pressure on state legislators to lift the ban on residency requirements for city employees.
High of 30 degrees, low of 19 degrees, snow at night.
In the colleges
Breakfast: Waffle Bar, Quiche Lorraine Scones, Raspberry Scone
Lunch: Chicken Rice Soup, Lentil Minestrone, Whole Grain Penne, Vegan Italian Meatballs In Sauce, Eggplant Parmesan, Organic Tomato Sauce, Hand-breaded Chicken Tenders, Honey Mustard Dip, Mesquite Barbecue Sauce, Roast Beef Club Sandwich, Whole Green Beans, Arugula Fennel Fontina Salad, Aragonian Lentils & Mushroom, Carrot & Raisin Salad, Organic Plain Brownie, Gingersnap
Dinner: Cellentani With Beans Spinach & Cheese, Dinosaur Shepherd’s Pie, Lemon Rosemary Whole Roast Chicken, Portabella Fajita, Roasted Herbed Potatoes, Jasmine Rice, Sautéed Fresh Spinach, Arugula Fennel Fontina Salad, Aragonian Lentils & Mushroom, Carrot & Raisin Salad, Gold Cupcake With Organic Ingredients
Breakfast: Grits, Waffle Bar, Cage-Free Scrambled Egg Whites, Cage-Free Scrambled Eggs, Omelets To-Order, Breakfast Sausage Links, Potato Pancakes, Quiche Lorraine Scones, Raspberry Scone
Lunch: Vegan Yellow Split Pea Soup, Lentil Minestrone, Three Cheese Baked Ziti, Vegetable Chili, Chili Con Carne, Cornbread, Hand-breaded Chicken Tenders, Grilled Muenster Cheese & Tomato On Whole Wheat, Shoestring French Fries, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Organic Tomato Sauce, Greens & Tofu, General Tso’s Chicken, Roast Beef Club Sandwich, Rice, Aragonian Lentils & Mushroom, Carrot & Raisin Salad, Organic Plain Brownie, Gingersnap
Dinner: Pork Tenderloin w/ Sauteed Apples & Onions, Nantucket Baked Cod, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Organic Tomato Sauce, Olive Oil & Garlic Mashed Potatoes, Sticky Rice, Steamed Fall Harvest Vegetables, Aragonian Lentils & Mushroom, Carrot & Raisin Salad, Iced Gold Cupcake