THE NEWS

• The Yale College Council will spend $20,000 next semester on the “Eli Adventures” program, which will send students to shows, sporting events and other attractions in New Haven, New York and Boston. The YCC found itself with extra money this year, which it will put towards Eli Adventures, a Yale-wide tailgate at The Game and additional support for class councils. The YCC’s budget for this year, which will be posted on its new website today, is $262,441, the bulk of which comes from the student activities fee, an optional fee undergraduates pay along with their tuition every year.
• Salvation Army faces a new rival on its home turf. Clothes Without Borders is a thrift store that passes its profits on to New Haven’s Integrated Refugee and Immigration Services (IRIS), started by New Haven IRIS to increase the resettlement agency’s funds, opened this September at 900 Grand Avenue. The store sells second-hand family clothing donated to IRIS as well as household items such as picture frames and tea sets. Revenue from sales helps cover the costs of the resettlement agency’s childcare program, English learning program and helps subsidize refugees’ rent.
• Dr. Rani Desai, associate psychiatry professor at the Yale School of Medicine and principal investigator for the study,is working with the U.S. Department of Veteran Affairs to examine gender differences in the post-deployment lives of returning combat veterans. The study will investigate the prevalence of Post Traumatic Stress Disorder (PTSD), depression, substance abuse, and other kinds of addictions — like eating disorders, shopping habits, and compulsive video game playing — in both women and men through national telephone interviews, Desai said.

THE WEATHER

High of 64 degrees, low of 37 degrees, showers

THE FOOD

In the colleges

Breakfast: Breakfast Grits Bar, Grits, Waffle Bar, Assorted Muffins

Lunch: Tortilla Soup, Goulash Soup, Chicken Quesadilla, Pork Carnitas, Green Chile Quesadilla, Thai Vegetable Wrap with Tofu, Refried Black Beans, Red Beans & Rice, Cut Corn, Romaine with Sesame Ginger Vinaigrette, Insalata Di Grano, Tuscan Potato & Pepper Salad, Organic Blondie Chocolate Chip Bars, Peanut Butter Cookie

Dinner: Tofu Stuffed Acorn Squash, Baked Country Ham, Mustard Sauce, Cheese Ravioli With Organic Tomato Sauce, Roast Turkey, Turkey Gravy, Mashed Red Bliss Potatoes, Apple Stuffing, Olney’s Squash Gratin, Fresh Brussels Sprouts, Mesclun, Cauliflower & Cheddar, White Bean Salad with Sundried Tomato Vinaigrette, Curried Corn & Farro Salad, Apple-Cranberry Cobbler, Pumpkin Pie

In Commons

Breakfast: Steelcut Oatmeal Bar, Steelcut Oats, Waffle Bar, Omelets To Order, Cage-Free Scrambled Egg Whites, Cage-Free Scrambled Eggs, Blueberry Dairyless Pancakes, Red Bliss Home Fries, Assorted Muffins

Lunch: Tortilla Soup, Chilaquiles Verdes with Tofu, Chile-Cumin Shredded Beef Tacos, Green Chile Quesadilla, Chicken Quesadilla, Belgian Frites Express Bar, Southwest Turkey Burger, Kettle Chip Fries, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Organic Tomato Sauce, Teriyaki Chicken Thigh, Mu Shu Pork, Vegetable Fried Rice, Jasmine Rice, Vegetarian Egg Rolls, Thai Vegetable Wrap with Tofu, Red Beans & Rice, Mexican Corn, Insalata Di Grano, Tuscan Potato & Pepper Salad, Organic Blondie Chocolate Chip Bars, Peanut Butter Cookie

Dinner: Lamb Vindaloo, Pav Bhajji Halal, Paneer Makhani Halal, Chicken Tandoori Style – Halal, Basmati Rice, Fattoush Salad, Cheesecake, Iced Devil’s Food Layer Ck