- As a freshman in 2009, lifelong Democrat Diana Enriquez ’13 registered to vote in Connecticut. For Enriquez and many other Yalies, the decision to register in Connecticut or their home state presents a series of trade-offs each election cycle. Some make the calculation that their vote will be more valuable in one state, while others feel an unshakable attachment to a particular state— even if remaining there does not seem strategically useful.
- When John Morrell ’86 was appointed to the endowed post of Strathcona Professor of Mechanical Engineering last April, little did engineering faculty know that he would leave the University for a job offer at Apple a few months later. Though all departments at Yale face the issue of faculty retention, faculty interviewed differ on whether the need for newer facilities on Science Hill has hampered the ability of Science, Technology, Engineering and Math (STEM) departments to retain faculty.
- Family Weekend’s earlier date is putting pressure on a cappella groups, as one of their biggest performances will occur only three weeks after inducting new members. Many a cappella inductees, whose rigorous rush period ended on tap night Sept. 19, said they have undergone a fast-paced training regimen to learn their groups’ pieces in time for this weekend’s performances.
High of 57 degrees, low of 32 degrees, slight chance of showers.
In the colleges
Breakfast: Waffle Bar, Banana Nut Muffin
Lunch: Boston Clam Chowder, Barbecued Pork Chop, Swiss Chard with Tomatoes & Potatoes, California Black-Eyed Peas, All-Natural Grilled Chicken Breast, All Beef Grilled Hot Dog, Hand Shaped Angus Hamburger, Garlic Steak Fries, Chickpea & Bulgur Salad, Corn, Tomato & Basil Salad, Magic Bar, Gingersnap
Dinner: Vegetable Cassoulet with Pecan Crust, Baked Stuffed Portabella Mushroom, Beef Pot Pie, All-Natural Grilled Chicken Breast, Cajun Blackened Pollack, Roasted Yams & Bliss Potatoes, Chickpea & Bulgur Salad, Corn, Tomato & Basil Salad, Pumpkin Sheet Cake
Breakfast: Maple Flavored Organic Oatmeal, Waffle Bar, Chocolate Chip Pancakes, Cage-Free Scrambled Eggs, Sweet Potato Home Fries, Banana Nut Muffin
Lunch: Lobster Bisque, Cellentani With Beans Spinach & Cheese, Barbecued Pork Chop, Linguine, Eli’s Tuna Melt on Rye, Blue Cheese & Onion Burger, Spinach Pizza, Pepperoni Pizza, Cheese Pizza, Green Beans STIR, Chef’s Choice WOK, Shrimp Fried Rice, Jasmine Rice, Curried Tofu, Ricotta, Prosciutto & Arugula Sandwich, Basmati Rice, Caribbean Blend Vegetables, Chickpea & Bulgur Salad, Corn, Tomato & Basil Salad, Magic Bar, Gingersnap