- Three months after all undergraduates were invited to convert from Yale Horde email to EliApps, Information and Technology Services is still waiting for the majority of students to switch their accounts. Sixty percent of undergraduates have yet to transition from Horde to EliApps, said Loriann Higashi, manager of the Student Technology Collaborative. Students have received multiple emails from ITS reminding them to make the switch before the end of the academic year.
- Construction has begun on a $6.5 million project to build a design and innovation studio for Yale’s School of Engineering and Applied Sciences. The Center for Engineering Innovation and Design, planned to open in the Becton Center on Prospect Street, will serve as a hub for engineering students from different disciplines to collaborate in developing ideas and producing designs. The 8,500-square-foot studio will be outfitted with group work areas, conference rooms, and fabrication facilities for metal, plastics, wood, biomedical material and electronics.
- Sex Week 2012 organizers said the administrative ban on corporate sponsors led them to change their fundraising strategies and planned list of events to accommodate the financial restrictions.
The biennial event, which concluded Tuesday, secured $13,000 out of its original target budget of $20,000 after soliciting support from administrators, student groups and outside donors, said Sex Week co-director Connie Cho ’13.
High of 49 degrees, low of 29 degrees, chance of rain.
In the colleges
Breakfast: Steelcut Oats, Waffle Bar, Glorious Morning Tea Bread
Lunch: Lobster Bisque, Penne with Sausage & Escarole, Vegetables Biryani, BBQ Chicken Wings, Buffalo Chicken Wings, Blue Cheese Dip, Grilled Tuna & Provolone Cheese Sandwich, Curly Fries, Herbed Fresh Broccoli, Chef’s Choice Pantry Salad, Green Bean Catalan, Italian Deli Salad, Blondie Butterscotch Bars, Rocky Road Cookie (Walnuts)
Dinner: Chef’s Choice Salmon, Red Beans & Rice, Fettuccini Alfredo, BBQ Chicken Wings, Buffalo Chicken Wings, Blue Cheese Dip, Sautéed Spaghetti Squash, Chef’s Choice Pantry Salad, Green Bean Catalan, Italian Deli Salad, Carrot Cake with Cream Cheese Icing
Breakfast: Maple Flavored Organic Oatmeal, Waffle Bar, Omelets To-Order, Chocolate Chip Pancakes, Cage-Free Scrambled Egg Whites, Cage-Free Scrambled Eggs, Scrambled Eggs With Mushrooms, Sweet Potato Home Fries, Glorious Morning Tea Bread
Lunch: Lobster Bisque, Adobo Roasted Chicken Thighs, Berkeley Mac & Cheese, Linguine, White Clam Sauce, 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, Shrimp Lo Mein, Chef’s Choice WOK, Jasmine Rice, Vegetable Curry, Szechuan Tofu Stir Fry, Ricotta Prosciutto & Arugula Sandwich, Chef’s Choice Fries, Basmati Rice, Steamed Fall Harvest Vegetables, Orecchiette Pasta with Zucchini & Mozzarella, Squash & Israeli Couscous Salad, Blondie Butterscotch Bars, Rocky Road Cookie (Walnuts)