- When the Biology major splits into the Ecology and Evolutionary Biology and Molecular, Cellular and Developmental Biology majors next fall, the former will decrease the number of required classes and broaden its curriculum in an effort to better prepare students for medical school. The major will feature two new tracks, which do not yet have official titles: one focusing on medicine with new, required courses on comparative anatomy and comparative physiology and the other maintaining the current “core courses” of ecology, evolutionary biology and organismal biology.
- Yale posted a 6.8 percent admissions rate for the class of 2016 — the most competitive in University history — on Thursday afternoon. After receiving a record 28,974 applicants, the University extended offers of admission to 1,975 candidates, Dean of Undergraduate Admissions Jeffrey Brenzel said in an email Thursday.
- In the 1940s, a cappella was a different world. Men joined the Whiffs to get girls, and young hopefuls were sometimes tapped based on the size of their summer homes. It was a simpler time for a cappella, say alumni. This week’s WEEKEND cover explores what has changed — and what has remained the same — from then to now.
High of 53 degrees, low of 37 degrees, partly sunny, with a chance of showers.
In the colleges
Breakfast: Steelcut Oats, Waffle Batter
Lunch: Butternut Squash & Carrot Soup, Cornmeal Crusted Catfish, Vegetables Biryani, Creole Tartar Sauce, BBQ Chicken Wings, Buffalo Chicken Wings, Dip Blue Cheese, Ranch Dressing, Grilled Tuna & Provolone On Whole Wheat, Curly French Fries, Fresh Broccoli w/ Herbed Topping, Chef’s Choice Fresh Hot Vegetable, Chef’s Choice Pantry Salad, Decon Arugula Fennel Fontina Salad, Italian Deli Salad, Blondie Butterscotch Bars, Rocky Road Cookie (walnuts)
Dinner: Chef’s Choice Salmon, Red Beans Over Rice, Fettuccini Alfredo, BBQ Chicken Wings, Buffalo Chicken Wings, Blue Cheese, Ranch Dressing, Chef’s Choice Fresh Hot Vegetable, Sauteed Spaghetti Squash, Chef’s Choice Pantry Salad, Decon Arugula Fennel Fontina Salad, Italian Deli Salad, Carrot Cake w/Cream Cheese Icing
Breakfast: Maple Flavored Oatmeal, Waffle Batter, Omelets, Pancakes Chocolate Chip, Egg Whites Scrambled cage-free, Eggs Scrambled cage- free, Eggs Scrambled w/Mushrooms, Sweet Potato Home Fries
Lunch: Lobster Bisque, Chicken Thighs Adobo, Berkeley Mac & Cheese, Boiled Linguine, White Clam Sauce, Organic Tomato Sauce, All-Natural Burger Chefs Choice, Herb Marinated Chicken Breast, Garden Burger For Grill Place, Tofu Marinated Chinese Style, Pizza 16″ Pepperoni, Pizza 16″ Chef’s Choice, Pizza 16″ Cheese, Lo Mein Shrimp, Jasmine Rice, Vegetable Curry, Szechuan Tofu Stir Fry, Chef’s Choice Fries, Basmati Rice, Steamed Fall Harvest Vegetables, Orecchiette Pasta Salad w/ Zucc & Mozz, Butternut Squash & Israeli Couscous Salad, Blondie Butterscotch Bars, Rocky Road Cookie