Uncategorized | 10:42 pm | December 1, 2010 | By Yale Daily News

Thursday’s Buzz: 12.02.10

THE NEWS

  • High school students who applied to Yale early are worried that their competition might be taking advantage of Yale’s non-binding admissions option.

    Given that Yale is the only member of the Harvard-Yale-Princeton trio that still accepts applicants early, and that Yale’s early program is non-binding, prospective Elis said they are frustrated by the possibility that Yale is not the first choice of fellow applicants. Five of seven early applicants interviewed said Yale was their first choice, and they hope they will not lose a spot to someone who is actually holding out for admission to one of the University’s rivals.

  • Over fall recess, administrators at the School of Art began advertising two new full-timefaculty member positions in photography and also in the painting/printmaking department. Due to the hiring freeze for this academic year, the school is under strict budgetary constraints and administrators at the School said this meant that the new hires will have to come at the cost of other positions.
  • Nine members of the Yale International Relations Association went to Haiti last week to blog about the election and collect footage for a documentary on the nation’s political climate, as it struggles to recover from a massive 7.0 earthquake this January. They hope to finish the film next fall about their experience before next fall — but after international outcry over alleged voting fraud and a planned runoff, the election’s results may not be known for months.

THE WEATHER

High of 43 degrees, low of 27 degrees, sunny

THE FOOD

In the colleges

Breakfast: Maple Oatmeal Bar, Maple Flavored Organic Oatmeal,

Waffle Bar

Lunch: Italian Sausage & Pasta Soup, Lentil Soup, Pizza With Grass Fed Beef & Cheddar, Pizza With Alberta’s Pomodoro Sauce, Eggplant Parmesan,

Texas Chili, Herb Marinated Chicken Breast Sandwich, BLAT Sandwich, Rice, Cut Corn, Mesclun, Fresh Mozzarella & Olives, Chickpea, Peppers, Olives & Charmoula, Black Bean & Rice Salad, Cream Cheese Brownie, Oatmeal Cranberry Cookie Made With Organic Ingredients

Dinner: Portabella Fajita, Omelets To-Order, Roast Chicken, Barbecued Chicken, Texas Chili, Roasted Potatoes With Rosemary, Roasted Zucchini & Yellow Squash, Mesclun, Fresh Mozzarella & Olives, Chickpea, Peppers, Olives & Charmoula, Black Bean & Rice Salad, Banana Cupcakes With Organic Ingredients

In Commons

Breakfast: Grits, Waffle Bar, Scrambled Eggs, Omelets To Order, Scrambled Egg Whites, Potato Pancakes, Sausage Links

Lunch: Italian Sausage & Pasta Soup, Grilled Eggplant & Vegetable Stack, Rotisserie Chicken Breast Sandwich, Beef Tacos, Tater Tots, Fried Egg, Cheese & Ham Sandwich, Fried Egg & Cheese Sandwich, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Organic Tomato Sauce, Vegetable Lo Mein,

Greens & Tofu, Vegetable Fried Rice, Lemon Chicken, Jasmine Rice, BLAT Sandwich, Couscous With Spinach & Tomatoes, Steamed Fall Harvest Vegetables, Chickpea, Peppers, Olives & Charmoula, Black Bean & Rice Salad, Cream Cheese Brownie, Oatmeal Cranberry Cookie Made With Organic Ingredients

Dinner: Italian Sausage & Pasta Soup, Lemon Rosemary Whole Roast Chicken, Pernil Al Horno, Spinach Felafel Patties, Zucchini Frittata, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Organic Tomato Sauce, Mexican Corn On The Cob, Sautéed Fresh Spinach, Chickpea, Peppers, Olives & Charmoula,

Black Bean & Rice Salad

Comments