- Conflicting accounts have emerged over former quarterback Patrick Witt’s ’12 candidacy for a Rhodes Scholarship last fall. Witt has denied that the charges put forth in a Thursday New York Times article, which claimed that the Rhodes Trust suspended his candidacy after learning of an informal complaint of sexual assault filed by a female student. Read more developments in tomorrow’s News.
- While Yale students interested in degrees in math and science can choose between 23 majors, such students at the Yale-NUS College in Singapore will have only three majors to consider: “natural sciences,” or “physical sciences,” or “mathematical and computational sciences.” Yale-NUS students will be able to select tracks within one of the three majors, which administrators said will encourage a liberal arts approach to science when the school opens in the fall of 2013.
- Though two new residential colleges are tentatively scheduled to open in 2015, it is not yet clear how the University will adjust its academic resources to accommodate the influx of students. The new colleges, which will house around 800 additional undergraduates in total, will require Yale to find more classroom space, offer more courses and hire more faculty members and teaching fellows, administrators said.
High of 40 degrees, low of 30 degrees, chance of snow at night.
In the colleges
Breakfast: Chef’s Choice Hot Cereal, Waffle Bar, Raisin Scone
Lunch: Chicken & Cabbage Soup, Mushroom Barley Soup, Buffalo Chicken Breast Sandwich, Zucchini Frittata, Pho Noodle Bowl Bar, Memphis Style Pulled Pork Sandwich, Four Cheese & Onion Wrap, Curried Cauliflower & Eggplant, Bourbon Glazed Fresh Carrots, Chipotle Carrot & Cucumber Salad, Chickpea & Spinach Salad, Roasted Eggplant & Barley Salad, Plain Brownie
Dinner: Chef’s Choice Mussels, Braised Lentils With Spinach, Egg Noodles, French Lamb Stew, Beef Fajita, Pho Noodle Bowl Bar, Roasted Broccoli & Cauliflower, Chipotle Carrot & Cucumber Salad, Chickpea & Spinach Salad, Roasted Eggplant & Barley Salad, Mounds Cake
Breakfast: Maple Flavored Organic Oatmeal, Waffle Bar, Western Style Scrambled Eggs, Scrambled Eggs, Omelets To-Order, Buttermilk Pancakes, Scrambled Egg Whites, Home Fries, Raisin Scone
Lunch: Vegan Lentil & Mushroom Soup, Chicken Orzo Soup, Peanutty Tofu, Hawaiian Sweet & Sour Chicken, Penne, Organic Tomato Sauce, Chefs Choice All-Natural Burger, Herb Marinated Chicken Breast, Garden Burger, Chinese Marinated Tofu, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Green Beans Stir, Vegetable Fried Rice, Beef & Broccoli, Jasmine Rice, Stir Fried Tofu & Vegetables With Hoisin, Chicken Club Wrap, Forbidden Rice, Chef’s Choice Fries, Roasted Zucchini & Yellow Squash, Chickpea & Spinach Salad, Turkish Bulgur Salad, Plain Brownie