THE NEWS

• Despite original projections that it would be released as early as Dec. 2010, Yale and the Singaporean government have yet to settle on a budget for the proposed Yale-National University of Singapore liberal arts college. University President Richard Levin told the News on Dec. 5 that the budget was a “complex arrangement” and finalizing it was taking longer than anticipated.
• Bruce Shatel, the high school hockey coachat the Delbarton School in New Jersey, made up his mind after one glance at the five-foot tall, 120-pound ninth grader at his hockey tryouts four years ago. There was absolutely no way this kid was making varsity. Then Kenny Agostino ’14 started skating.
• Yale is launching a new science spinoff of its “Bulldog Days” program for select applicants interested in science and engineering. The weekend of Feb. 19, Yale will host the top science and engineering recruits among its regular-decision applicants for two to three days at what the University has named theYale Science and Engineering Weekend, or YES-W.

THE WEATHER

High of 35 degrees, low of 20 degrees, mostly sunny

THE FOOD

In the colleges

Breakfast: Maple Flavored Organic Oatmeal, Waffle Bar, Cherry Cheese Coffee Cake

Lunch: Chicken Rice Soup, Cream Of Roasted Butternut Squash Soup, Pizza with Pepperoni & Mozzarella, Farfalle With Shiitake & Edamame, Pizza With Mozzarella, Roasted Vegetable Zep, Monte Cristo Sandwich, Broccoli With Lemon, Olive Oil & Garlic, Chicken & Mesclun with Creamy Tarragon Dressing, Eggplant Caponata, Orecchiette Pasta with Zucchini & Mozzarella, Organic Plain Brownie, Butterscotch Cookie

Dinner: Cinnamon Roasted Pork Loin, Chana Masala, Grecian Eggplant Casserole, Basmati Rice, Fried Cabbage, Chicken & Mesclun with Creamy Tarragon Dressing, Eggplant Caponata, Orecchiette Pasta with Zucchini & Mozzarella, French Toast Cupcake

In Commons

Breakfast: Grits, Waffle Bar, Cage-Free Scrambled Egg Whites, Cage-Free Scrambled Eggs, Omelets To-Order, Corned Beef Hash, Potato Pancakes, Cherry Cheese Coffee Cake

Lunch: Pumpkin Pear & Coriander Soup, Tortilla Soup, Pork & Red Lentil, Vegan Vegetables Biryani, Eggplant Parmesan, Balsamic Marinated Chicken Sandwich, Curly Fries, Cheeseburger, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Jasmine Rice, Beef Lo Mein, Stir Fried Broccoli, Spicy Roast Beef Sandwich, Herb & Garlic Roasted Cauliflower, Eggplant Caponata, Orecchiette Pasta with Zucchini & Mozzarella, Organic Plain Brownie, Butterscotch Cookie

Dinner: Tofu Stuffed Acorn Squash, Baked Country Ham, Mustard Sauce, Roasted Achiote Turkey Breast, Turkey Gravy, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Organic Tomato Sauce, Cornbread Stuffing, Mashed Red Bliss Potatoes, Olney’s Squash Gratin, Eggplant Caponata, Orecchiette Pasta with Zucchini & Mozzarella, French Toast Cupcake