- In an effort to meet graduate students’ demand for quality teaching opportunities, a new program piloted this semester by the History Department has paired Ph.D. candidates with professors to teach seminars.
The Seminar Fellows program aims to graduate students help design, plan and teach seminars normally led solely by faculty members, said Judith Hackman, director of the Teaching Fellow program. Administrators said the initiative started with four history seminars since the History Department struggled to find space for graduate students who needed to fulfill teaching requirements.
- The website that made Wenzels available with the click of a button now offers more than just the popular sandwiches from Elm Street’s Alpha Delta Pizza. One Button Wenzel — a website that invites students to “Wenzel me” by ordering customized Wenzels for delivery — relaunched last week as Crunch Button. The new website has expanded its food offerings to include eight new restaurants, and aims to meet late-night college student needs, said One Button Wenzel CEO Judd Rosenblatt ’11, who created the new website with his high school friend Ian Webster.
- While a 2 degree centigrade temperature increase in the waters near Antarctica will not make much of a difference for humans, it may cause the extinction of native fish species. A research group led by Thomas Near, Yale associate professor of ecology and evolutionary biology, outlined the evolutionary history of Antarctic fish, which developed antifreeze proteins tens of millions of years ago to survive in sub-zero polar conditions.
High of 44 degrees, low of 26 degrees, sunny.
In the colleges
Breakfast: Steelcut Oats, Waffle Bar, Blueberry Oat Tea Bread
Lunch: Minestrone with Pancetta, Four Onion Soup, Chicken Fricasse over Curried Rice, Marinated Oven Roasted Tofu, Grilled Peppered Jack Cheese On Whole Wheat, Grilled Cheese On Whole Wheat, Italian Deli Zep, Mashed Fresh Carrots & Rutabaga, Roasted Chayote, Insalata Di Grano, Egyptian Bean Salad, Peanut Butter Cookie, Iced Devil’s Food Cupcake
Dinner: Baked Chicken with Herbs, Miso Glazed Tofu, Cheese Quesadillas, Roasted Red Bliss Potatoes With Olives, Chef’s Choice Hot Vegetable, Baked Fresh Eggplant, Insalata Di Grano, Egyptian Bean Salad, Pastel de Tres Leche
Breakfast: Cream Of Wheat, Mushroom Frittata, Waffle Bar, Extra Thick French Toast, Cage-Free Scrambled Egg Whites, Cage-Free Scrambled Eggs, Breakfast Ham Slice, Shredded Potatoes, Blueberry Oat Tea Bread
Lunch: Four Onion Soup, Tuscan White Bean Soup, Chicken Tikka Masala, Chana Masala, Bolognese Sauce, Spaghetti, 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, Cheese Calzone, Chicken Curry, Greens & Tofu, Vegetable Fried Rice, Jasmine Rice, Italian Deli Zep, Chef’s Choice Fries, Basmati Rice, Roasted Cauliflower, Corn, Tomato & Basil Salad, Egyptian Bean Salad, Peanut Butter Cookie, Iced Devil’s Food Cupcake