THE NEWS

• Harvard required students to pre-register for spring courses in November in an attempt to mitigate the challenges of assigning classrooms, allocating teaching fellows and buying textbooks, Currier House Resident Dean Katherine Stanton said, though students can still shop and enroll in whichever courses they want. Yale administrators, who had not heard about Harvard’s new policy until they were contacted by the News, acknowledged that shopping period poses many logistical issues and said they will be watching to see how well Harvard’s policy works.
• Yale’s Horde e-mail system may be on its way out within the next month— and Google may be filling its shoes. Yale Information Technology Services, the Provost’s Office and an appointed advisory committee are nearing a decision on whether to outsource the University’s e-mail service to a web-based mail provider such as Gmail.
• The number of applications to Yale College rose this year,but not as drastically as those to its peer rivals. Yale has received 27,230 applications — up more than five percent from the 25,869 it received last year, said Dean of Undergraduate Admissions Jeffrey Brenzel. While all the Ivy League schools, along with Stanford and the Massachusetts Institute of Technology, reported increases in applicants this year, Harvard, Dartmouth and the University of Pennsylvania all experienced around 15 percent jumps.

THE WEATHER

High of 34 degrees, low of 10 degrees, snow mostly before 10 a.m.

THE FOOD

In the colleges

Breakfast: Waffle Bar, Banana Bread

Lunch: New England Clam Chowder, Savory Gouda Tart with Leeks, Marinated Oven Roasted Tofu, Grilled Chicken Breast Sandwich, Chicken Caesar Wrap, Brown Rice with Scallions, Sautéed Swiss Chard, Spinach with Creamy Gorgonzola Dressing, Turkish Bulgur Salad, Peanut Butter Iced Chocolate Cupcake, Oatmeal Cranberry Cookie Made With Organic Ingredients

Dinner: Brown Sugar Crusted Pork Loin, Berkeley Mac & Cheese, Harira, Rice Pilaf, Sugar Snap Peas, Spinach with Creamy Gorgonzola Dressing, Turkish Bulgur Salad, Red Velvet Cake

In Commons

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

Lunch: Lentil Soup, New England Clam Chowder, Savory Goat Cheese Tart With Leeks, Teriyaki Chicken Wings, Buffalo Chicken Wings with Celery & Dip, Cape Cod Style Fish Tacos, Chicken Margherita Sandwich, Shoestring French Fries, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Organic Tomato Sauce, Pork Dumpling, Jasmine Rice, Tofu Lo Mein, Chicken Caesar Wrap, Fresh Broccoli Florets, Chickpea & Spinach Salad, Turkish Bulgur Salad, Peanut Butter Iced Chocolate Cupcake, Oatmeal Cranberry Cookie Made With Organic Ingredients