- The Yale School of Public Health is thinking twice about who should speak at this year’s commencement. Due to the recent controversy surrounding the Susan G. Komen Foundation’s announcement on Feb. 1 that they would no longer provide funding for Planned Parenthood — an announcement since rescinded — the School of Public Health is reconsidering its selection of Nancy Brinker, the Komen Foundation’s director and founder, as its commencement speaker this year.
- Administrators say the variety of University resources designed to handle sexual assault is intended to expand available options for responding to incidents of sexual misconduct. But a majority of students interviewed said they find the current system complicated, and added that they did not know which programs to use if they wanted to file a complaint.
- The Rhodes Trust released a statement Friday outlining for the first time its own account of how Patrick Witt’s ’12 Rhodes candidacy ended last November. According to the statement, which University Spokesman Tom Conroy said on Sunday is entirely accurate, American Secretary of the Rhodes Trust Elliot Gerson LAW ’79 learned Nov. 8 that Yale had told Witt his candidacy required re-endorsement — one week after the scholarship organization first learned of a complaint filed against the quarterback.
High of 48 degrees, low of 30 degrees, sunny.
In the colleges
Breakfast: Steelcut Oats, Chef’s Choice Hot Cereal, Waffle Bar, Peach Melba Coffee Cake
Lunch: Chicken Rice Soup, Vegetarian Minestrone, Mushroom Tart With Fontina & Ricotta, Dinosaur Shepherd’s Pie, Chef’s Choice Pasta, Spicy Lentil Sauce, Organic Tomato Sauce, Turkey Burger / Roll, Tuna Salad Sandwich, Fresh Green Beans with Lemon & Thyme, Sautéed Yellow Squash & Carrots, Arugula Fennel Fontina Salad, Turkish Chopped Salad, Roasted Eggplant & Barley Salad, Chewy Peanut Butter Brownie, Oatmeal Raisin Cookies
Dinner: Adobo Chicken Breast, Cochinita Pibil, Broccoli & Cheese Calzone, Chef’s Choice Pasta, Spicy Lentil Sauce, Organic Tomato Sauce, Brown Rice & Mushrooms, Roasted Parsnips, Carrots & Turnips, Arugula Fennel Fontina Salad, Turkish Chopped Salad, Roasted Eggplant & Barley Salad
Breakfast: Maple Flavored Organic Oatmeal, Waffle Bar, Omelets To-Order, Buttermilk Pancakes, Cage-Free Scrambled Egg Whites, Cage-Free Scrambled Eggs, Home Fries, Peach Melba Coffee Cake
Lunch: Chicken Noodle Soup, Vegan Yellow Split Pea Soup, BBQ Pulled Pork Sandwich, Vegan Ravioli With Organic Tomato Sauce, Penne, Organic Tomato Sauce, Alfredo Sauce, Chefs Choice All-Natural Burger, Herb Marinated Chicken Breast, Garden Burger, Chinese Marinated Tofu, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Broccoli & Tofu, Sesame Beef, Vegetable Fried Rice, Jasmine Rice, Stir Fried Chinese Vegetable, Egg Salad, Roasted Sweet Potatoes With Lime, Chef’s Choice Fries, Roasted Summer Beets, Roasted Eggplant & Barley Salad, Orzo Salad with Carrots & Dill, Chewy Peanut Butter Brownie, Oatmeal Raisin Cookies