November 11th, 2010 | Uncategorized

Friday’s Buzz: 11.12.10

THE NEWS

  • The last academic year saw a stark increase in the number of student charged with cheating, according to the 2009-2010 Yale College Executive Committee Report.

    Of the 80 cases the committee heard, 72 involved plagiarism or cheating, and the rest involved offenses related to alcohol, defiance of authority, unruly behavior and forgery. The number of cheating and plagiarism cases has increased sharply since the 2005-2006 academic year, when the Committee received only 17 cases.

  • Frank Turner GRD ’71, recently appointed University Librarian,professor of history and former University Provost, died of a pulmonary embolism Thursday morning at the age of 66. University President Richard Levin announced Turner’s passing in a campus-wide e-mail later that afternoon. Provost Peter Salovey said in an e-mail to the News Thursday that Turner’s death is a “huge loss” to him and to the University.
  • The search has begun for a new Yale Police Department chief. Announcements for the position were posted online and in publications in the in the past two weeks, and the administration already has internal candidates as well as numerous external candidates, Interim Director of Public Safety James Lewis said. The search, led by Associate Vice President for Administration Janet Lindner, is national in scope, and the University is conducting it similarly to the search for a chief 12 years ago, Lindner said. She added that she expects to have a decision by January.

THE WEATHER

High of 57 degrees, low of 34 degrees, sunny.

THE FOOD

In the colleges

Breakfast: Steelcut Oatmeal Bar, Steelcut Oats, Waffle Bar, Banana Bread

Lunch: New England Clam Chowder, Leek & Potato Galette, Chana Masala, Chef’s Choice Fish, BBQ Chicken Wings, Buffalo Chicken Wings, Blue Cheese Dip, Chicken Caesar Wrap, Brown Rice with Scallions, Fresh Broccoli Florets, Chef’s Choice Pantry Salad, Chickpea & Spinach Salad, Spinach with Creamy Gorgonzola Dressing, Oatmeal Cranberry Cookie Made With Organic Ingredients

Dinner: Pasta with Tofu & Early Fall Vegetables, Braised Lentils With Kale, Nantucket Baked Cod, Pasta Primavera, BBQ Chicken Wings, Buffalo Chicken Wings, Blue Cheese Dip, Olive Oil & Garlic Mashed Potatoes, Steamed Fall Harvest Vegetables, Chef’s Choice Pantry Salad, Chickpea & Spinach Salad, Spinach with Creamy Gorgonzola Dressing, Blueberry Cobbler

In Commons

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

Lunch: New England Clam Chowder, Blackened Salmon, Cabbage, Carrot & Apple Slaw, Savory Goat Cheese Tart With Leeks, Teriyaki Chicken Wings, Buffalo Chicken Wings with Celery & Dip, Chicken Bahn Mi Sandwich, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Organic Tomato Sauce, Sweet & Sour Chicken, Chef’s Choice WOK, Vegetable Fried Rice, Pork Dumpling, Jasmine Rice, Chicken Caesar Wrap, Brown Rice with Scallions, Fresh Broccoli Florets, Fresh Broccoli Florets, Spinach with Creamy Gorgonzola Dressing, Turkish Bulgur Salad, Oatmeal Cranberry Cookie Made With Organic Ingredients