September 30th, 2010 | Uncategorized

Friday’s Buzz: 10.01.10

THE NEWS

  • In case you didn’t know, University President Richard Levin doesn’t live at 43 Hillhouse Ave. The president’s and provost’s houses were once grand private homes, but now, both ceremonial houses on Hillhouse Avenue, along with the Yale College Dean’s House on Prospect Street, are entertainment and meeting spaces for whomever holds those three offices. And sometimes, famous people stay there.
  • Thirteen and fourteen. The two new residential colleges will take the first step in the process of gaining formal approval from the city on Monday when the New Haven Board of Aldermen will receive a request from Yale to set aside nearly 7 acres of land for them.
  • There is something dirty going on at the Yale School of Management.

    No, it’s not the SOM’s decision to go ahead with its plans for building new facilities despite having to borrow millions of dollars. Instead, the dirtiest story out of Yale’s youngest graduate school is about saving money. Read more in tomorrow’s News.

THE WEATHER

High of 73 degrees, low of 68 degrees, chance of showers.

THE FOOD

In the colleges

Breakfast: Steelcut Oatmeal Bar, Waffle Bar, Banana Bread

Lunch: New England Clam Chowder, Blackened Salmon, Cabbage, Carrot & Apple Slaw, Savory Goat Cheese Tart With Leeks, Pho Noodle Bowl Bar, Chicken Bahn Mi Sandwich, Chicken Caesar Wrap, Brown Rice with Scallions, Fresh Broccoli Florets, Chickpea & Spinach Salad, Spinach with Creamy Gorgonzola Dressing, Turkish Bulgur Salad, Specialty Salad Of Choice, Oatmeal Cranberry Cookie Made With Organic Ingredients

Dinner: Blackened Salmon, Pork Tenderloin w/ Sauteed Apples & Onions, Pasta with Tofu & Early Fall Vegetables, Nantucket Baked Cod, Pho Noodle Bowl Bar, Olive Oil & Garlic Mashed Potatoes, Sticky Rice, Steamed Fall Harvest Vegetables, Chef’s Choice Roasted Fresh Vegetables, Chickpea & Spinach Salad, Spinach with Creamy Gorgonzola Dressing, Turkish Bulgur Salad, Specialty Salad Of Choice, Blueberry Cobbler

In Commons

Breakfast: Maple Oatmeal Bar, Waffle Bar, Pain Perdu, Omelets To Order, Cage-Free Scrambled Egg Whites, Cage-Free Scrambled Eggs, Tater Tots, Banana Bread

Lunch: New England Clam Chowder, Blackened Salmon, Cabbage, Carrot & Apple Slaw, Savory Goat Cheese Tart With Leeks, Pho Noodle Bowl Bar, Chicken Bahn Mi Sandwich, Chicken Caesar Wrap, Brown Rice with Scallions, Fresh Broccoli Florets, Chickpea & Spinach Salad, Spinach with Creamy Gorgonzola Dressing, Turkish Bulgur Salad, Specialty Salad Of Choice, Oatmeal Cranberry Cookie Made With Organic Ingredients

Dinner: Blackened Salmon, Pork Tenderloin w/ Sauteed Apples & Onions, Pasta with Tofu & Early Fall Vegetables, Nantucket Baked Cod, Pho Noodle Bowl Bar, Olive Oil & Garlic Mashed Potatoes, Sticky Rice, Steamed Fall Harvest Vegetables, Chef’s Choice Roasted Fresh Vegetables, Chickpea & Spinach Salad, Spinach with Creamy Gorgonzola Dressing, Turkish Bulgur Salad, Specialty Salad Of Choice, Blueberry Cobbler