- Heading into tomorrow’s Yale College Council 2012-’13 Executive Board elections, the majority of students interviewed said they are largely uninterested and uninformed about the races. Current YCC Vice President Omar Njie ’13 said he thinks candidates have been campaigning with less intensity this year than in past years, and there are fewer “bigger campus personalities” running for positions.
- Now that Yale has offered admission to students who applied to the University’s new Reserve Officers’ Training Corps units, ROTC administrators are competing with well-established ROTC programs and U.S. service academies to attract admitted cadets and midshipmen. Lt. Mary Crabbe and Lt. Col. Theodore Weibel, naval science instructor and Air Force ROTC detachment commander respectively, said their programs are in contact with many students who have been accepted to Yale and awarded an ROTC scholarship, but the final size of the units remains in question.
- Almost five months after a U-Haul crash injured two women and killed another at the Harvard-Yale tailgate, one of the victims is suing the U-Haul Company of Connecticut and Brendan Ross ’13, the driver. In a lawsuit filed before the New Haven Superior Court last week, Sarah Short SOM ’13, one of the accident’s survivors, claimed she had sustained a number of “severe painful and obvious injuries” from the crash and sued for at least $15,000 — the minimum amount necessary to file a case before the court, her lawyer, Michael Stratton, said. Though the results of the police investigation into the crash have not yet been released to the public, Stratton said he chose to file the lawsuit before the investigation’s conclusion in order to begin a case that will likely take two years to resolve.
High of 57 degrees, low of 37 degrees, chance of showers.
In the colleges
Breakfast: Steelcut Oats, Waffle Batter
Lunch:Curried Sweet Potato & Lentil Soup, Matzoh Ball Soup, Ceci Pomodoro, Eggplant Parmesan, Hand-breaded Chicken Tenders, Honey Mustard, Bull’s Eye Original Barbecue Sauce, Sandwich Club Beef Roast, Oven Roast Potatoes, Fresh Green Beans & Mushroom, Chef’s Choice Fresh Hot Vegetable, Arugula Fennel Fontina Salad, Aragonian Lentils and Mushroom, Carrot & Raisin Salad, Gingersnap Cookie
Dinner: Lemon Rosemary Whole Roast Chicken, Cellentani w/Beans Spinach & Cheese, Portabella Fajita, Wild Rice Pilaf, Fresh Whole Green Beans, Chef’s Choice Fresh Hot Vegetable, Decon Arugula Fennel Fontina Salad, Aragonian Lentils and Mushroom, Carrot & Raisin Salad, Chocolate Cream Pie
Breakfast: Waffle Batter, Eggs Scrambled w/Cheese, Egg Whites Scrambled, Eggs Scrambled, Breakfast Sausage Pattie, Potato Pancakes
Lunch: Roasted Corn & Tomato Soup, English Beef Barley Soup, Homestyle All Beef Meatloaf, Penne Tuscan Style, Boiled Thin Spaghetti, Organic Tomato Sauce, All-Natural Burger Chefs Choice, Oven Roasted Hoisin Tofu, Herb Marinated Chicken Breast, Garden Burger, Pepperoni Pizza, Cheese Pizza, Pad Thai Beef, Vegetable Fried Rice, Jasmine Rice, General Tso’s Chicken, Roast Beef Sandwich, Mashed Potatoes, Curried Cauliflower & Eggplant, Calabrian Roasted Cauliflower Salad, Arugula Goat Cheese & Beet Salad, Gingersnap Cookie