- While Yalies flocked out of New Haven for spring break, Occupy New Haven’s residents were determined to stay put on the city’s Green. After City Hall set a Wednesday March 14 deadline for campers to vacate the upper New Haven Green, federal judge Janet Hall ruled that the encampment could remain until at least midnight March 28, issuing the reprieve just 15 minutes after the noon deadline the city announced Monday March 12.
- A group of professors have petitioned for a greater voice in decision-making at the Graduate School of Arts and Sciences in a proposal submitted to administrators during spring break. The proposal, which was sent to University President Richard Levin and Provost Peter Salovey on March 6 with signatures from 15 professors, calls for a faculty advisory committee to regularly counsel the Graduate School Dean and his staff about potential policies and initiatives.
- A report released two weeks ago by University Provost Peter Salovey makes a series of proposals to improve the process of allocating faculty positions to departments and making appointments. In the report, a committee chaired by Economics professor William Nordhaus emphasizes the importance of increasing departmental control over faculty search and hiring processes, expresses concern over the rising ratio of tenured to non-tenured faculty, and discusses the need for a periodic reallocation of faculty resources that accounts for emerging academic fields.
High of 65 degrees, low of 45 degrees, foggy early, then sunny.
In the colleges
Breakfast: Steelcut Oats, Chef’s Choice Hot Cereal, Waffle Bar, Peach Melba Coffee Cake
Lunch: Southwest Black Bean Soup, Wonton Soup, 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, Red Beans & Rice, Sesame Roasted Carrots, Arugula Fennel Fontina Salad, Turkish Chopped Salad, White Bean Salad with Sundried Tomato Vinaigrette, Chewy Peanut Butter Brownie, Oatmeal Raisin Cookies
Dinner: Adobo Chicken Breast, Miso Glazed Whole Roasted Salmon, 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, White Bean Salad with Sundried Tomato Vinaigrette
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