Uncategorized | 9:28 pm | February 1, 2011 | By Yale Daily News

Wednesday’s Buzz: 2.2.11

THE NEWS

  • Yale is preparing for the worst, but until Tuesday, its detailed plans and procedures were accessible to over 40,000 people. The University’s Emergency Operations Team has developed an extensive plan and operations protocol for every potential disaster that could strike the campus, meticulously assessing the risks of explosive devices, shooting rampages and attacks on visiting VIPs. Until Tuesday, documents marked “confidential” that contained evacuation plans and instructions for operating the emergency notification system were accessible to anyone in the Yale NetID system. University Information Security Officer Morrow Long said this comprises over 40,000 individuals, and is subject to regular security breaches.
  • Starting this spring, central New Haven will be a food desert no more, as chain grocer Stop and Shop announced plans Tuesday to move into the Whalley Avenue space once occupied by Shaw’s.
  • Last semester, Yale’s dining halls played host to 87,000 pounds of chicken and 190,000 bananas. Yale Dining relies on a complex automated system to place massive food orders from a bank of 5,000 ingredients weeks before a dish is due to be served. Menus are in the works for months before they hit dining halls, as a committee plans six-week cycles of meals before the start of the semester.

THE WEATHER

High of 35 degrees, low of 21 degrees, wintry mix.

THE FOOD

In the colleges

Breakfast: Waffle Bar, Banana Chocolate Chip Bread

Lunch: Minestrone, Goulash Soup, Mediterranean Foccacia, Broccoli With Spicy Sesame Rice Sticks, Chablis Chicken, Steakhouse French Fries, Pan Gravy, Cheese Sauce, Grass-Fed Burger, Grass-Fed Cheeseburger, Lemongrass Chicken & Chutney Sandwich, Jasmine Rice, Spaghetti Squash With Moroccan Spices, Curried Rice Salad, Aragonian Lentils & Mushroom, Spinach Salad with Beets, Oatmeal Raisin Bar, Coconut Macaroon

Dinner: Fish Soup, Rouille for Fish Soup, Vegetable Strada, Strada Sauce, Chicken Under Brick, Beef Stew A La Greque, Harira, Butternut Squash & Harissa, Roasted Brussel Sprouts, Borani Esfanajj, Muhammera, Winter Bread Salad, Lentil Spread

In Commons

Breakfast: Steelcut Oats, Apple Cinnamon Dairyless Pancakes, Waffle Bar, Scrambled Eggs, Omelets To-Order, Scrambled Egg Whites, Red Bliss Home Fries, Banana Chocolate Chip Bread

Lunch: Thai Coconut Chicken Soup, Roasted Corn & Tomato Soup, Cajun Chicken Sandwich with Onion Jam, Three Cheese Baked Ziti, Gouda Mushroom Burger, French Fries, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Organic Tomato Sauce, Jasmine Rice, Thai Style Mussels, Thai Curried Tofu, Curried Pork Sandwich With Chutney & Arugula, Green Beans Lyonnaise, Curried Rice Salad, Aragonian Lentils & Mushroom, Oatmeal Raisin Bar, Coconut Macaroon

Dinner: Salmon Fillet Provencal, Harira, Stir Fried Turkey & Snap Peas, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Organic Tomato Sauce, Curried Pork Sandwich With Chutney & Arugula, Sticky Rice, Broccoli With Lemon, Olive Oil & Garlic, Curried Rice Salad, Aragonian Lentils & Mushroom, Fruit Cheesecake Kiss

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