THE NEWS

• It’s a decision that haunts only the luckiest of college seniors: Harvard or Yale? Most cross-admitted students say the choice between the two schools was a difficult one. And admissions officers at both colleges work hard to woo prefrosh leaning toward their rival. And what do these cross-admits mean for Yale’s admissions policy, and even the identity of Yale’s student body? Reporter Carmen Lu investigates in tomorrow’s Up Close.
• Tough times for budding journalists. Because of last year’s endowment drop, the Yale Institute for Social and Policy Studies has been forced to stop funding six undergraduate publications this year as a result of budget cuts. The loss of funding has caused some of these journals to question their futures.
• Sterling Professor Emeritus Vincent Scully ’40 GRD ’49 is making his debut on the big screen. The Checkerboard Film Foundation screened its documentary, “Vincent Scully: An Art Historian Among Architects,” last night at the Yale Club of New York. Scully’s reaction: “Terrible subject but nice movie.”

THE WEATHER

High of 72 degrees, low of 55 degrees, sunny.

THE FOOD

In the colleges

Breakfast: Maple Oatmeal Bar, Waffle Bar, Almond Coffee Cake

Lunch: Black Bean Soup with Chorizo, Four Onion Soup, Grilled Chicken In Spiced Yogurt & Mint, Bean Tacos, Grass-Fed Burger, Grass-Fed Cheeseburger, Red Pepper Hummus Baba Ganoush Lavash, Spanish Rice, Green Beans Sauté, Mesclun, Fresh Mozzarella & Olives, Pasta Salad Brocco Pinenuts Raisins, White Bean Salad with Sundried Tomato Vinaigrette, Gold Cupcake With Organic Ingredients, Rocky Road Cookie (Walnuts)

Dinner: Haitian Wild-caught Salmon, Tofu & Grilled Vegetables, Grass-fed Flat Iron Steak, Roasted Sweet Potatoes, Sautéed Fresh Spinach, Mesclun, Fresh Mozzarella & Olives, Pasta Salad Brocco Pinenuts Raisins, White Bean Salad with Sundried Tomato Vinaigrette

In Commons

Breakfast: Maple Oatmeal Bar, Waffle Bar, French Toast, Scrambled Eggs, Scrambled Egg Whites, Bacon Slices, Hash Brown Patty, Almond Coffee Cake

Lunch: Four Onion Soup, Israeli Couscous with Spinach & Chickpeas, Grilled Chicken In Spiced Yogurt & Mint, Bean Tacos, Blue Cheese & Onion Burger, Chicken Curry, Greens & Tofu, Vegetable Fried Rice, Shrimp with String Beans, Jasmine Rice, Red Pepper Hummus Baba Ganoush Lavash, Spanish Rice, Green Beans Sauté, Mesclun, Fresh Mozzarella & Olives, Pasta Salad Brocco Pinenuts Raisins, White Bean Salad with Sundried Tomato Vinaigrette, Gold Cupcake With Organic Ingredients, Rocky Road Cookie (Walnuts)

Dinner: Haitian Wild-caught Salmon, Tofu & Grilled Vegetables, Grass-fed Flat Iron Steak, Roasted Sweet Potatoes, autéed Fresh Spinach, Mesclun, Fresh Mozzarella & Olives, Pasta Salad Brocco Pinenuts Raisins, White Bean Salad with Sundried Tomato Vinaigrette