- Snow knocked on Yale’s door this year just after Family Weekend visitors arrived and slightly before trick-or-treaters donned their Halloween garb. Though the weekend’s unseasonable snow storm set a record for power outages in the state of Connecticut, the sudden adverse weather had a less noticeable impact on those visiting New Haven during Family Weekend. The four inches of snow that blanketed the Elm City caused trip cancellations and flight delays, and hotels in the New Haven area reported increased same-day hotel reservations for Sunday night. But 12 of 15 students interviewed said the snow did not put a damper on their Family Weekend activities.
- On Friday afternoon, more than fifty students, dining hall workers and union organizers came together in the Woolsey Hall rotunda to speak out against the end of dinner hours in Commons. Varied in age and occupation, the protesters walked as one group down Elm Street and into Woolsey Hall to express their support for the reintroduction of Commons dinner hours.
- Starting next semester, students will no longer have to worry about separating their recyclables in residential colleges. Over the course of the academic year, the University will transition to a single stream recycling, a process that allows the mixing of all recyclable items such as paper, metals and glass in the same container. This change is expected to increase the University’s recycling rates by simplifying the process, Assistant Director of the Office of Sustainability Melissa Goodall said.
High of 50 degrees, low of 36 degrees, mostly sunny.
In the colleges
Breakfast: Steelcut Oats, Waffle Bar
Lunch: Chicken & Cabbage Soup, Mushroom Barley Soup, Mushroom Frittata, Chablis Chicken, Beef Pad Thai, Tofu Pad Thai, Chicken Club Wrap, Basmati Rice, Broccoli With Lemon, Olive Oil & Garlic, Apple Pecan Ranch Salad, Cauliflower Salad With Ricotta Salata, Brazilian Black Bean Salad, Organic Blondie Chocolate Chip Bars, Peanut Butter Cookie
Dinner: Pork Chop Mar In Beer & Teriyaki, Panna Cotto, Chana Masala, Chicken Fajita, Peruvian Cilantro Brown Rice, Fresh Green Beans Garlic Sauté, Apple Pecan Ranch Salad, Cauliflower Salad With Ricotta Salata, Brazilian Black Bean Salad
Breakfast: Maple Flavored Organic Oatmeal, Waffle Bar, Western Style Scrambled Eggs, Scrambled Eggs, Buttermilk Pancakes, Scrambled Egg Whites, Home Fries
Lunch: Vegan Lentil & Mushroom Soup, Chicken Orzo Soup, Teriyaki Chicken Thigh, Peanutty Tofu, Penne, Organic Tomato Sauce, Chefs Choice All-Natural Burger, Herb Marinated Chicken Breast, Garden Burger, Chinese Marinated Tofu, Pepperoni Pizza, Cheese Pizza, Green Beans, Greens & Tofu, Vegetable Fried Rice, Beef & Broccoli, Jasmine Rice, Chicken Club Wrap, Forbidden Rice, Roasted Zucchini & Yellow Squash, Chickpea & Spinach Salad, Turkish Bulgur Salad, Organic Blondie Chocolate Chip Bars, Peanut Butter Cookie