THE NEWS

• On Friday, University President Richard Levin and Victor Aguilar,rector of the University of San Antonio Abad del Cusco, signed an agreement that marks a crucial step in returning the Machu Picchu artifacts to Peru. Tomorrow begins a three-part series looking back at the history of the century-long dispute over these artifacts, the agreement that ended it, and what the future holds.
• Yale’s new faculty retirement program is intended to ease not only financial concerns, but also what professors call a difficult transition. Retirement is hard for more than financial reasons, five professors said — departing a post at Yale means leaving behind an intellectual community as well as a job. The new Faculty Phased Retirement Plan allows faculty to gradually, rather than abruptly, conclude their teaching careers.
• The Temple-George garage is the first garage the city of New Haven will open for auction. After more than 30 years of ownership, the New Haven has opened the Temple-George garage—which primarily serves the Temple Medical Center of Yale-New Haven Hospital—to bidders starting Feb. 7. Matthew Nemerson, chair of the New Haven Parking Authority, said the decision to sell the property comes as a result of the city’s need to balance the annual budgets. During his State of the City address last Monday, Mayor John DeStefano Jr. said that in order to compensate for the state’s $8 million budget deficit, the city must make hard choices so that New Haven can remain competitive.

THE WEATHER

High of 47 degrees, low of 22 degrees, sunny

THE FOOD

In the colleges

Breakfast: Waffle Bar

Lunch: Minestrone with Pancetta, Southwest Black Bean Soup, Pork Chile Verde, Grilled Chicken Breast Sandwich, Cuban Black Beans, Broccoli & Cheese Rice Casserole, Nachos Bar, Pita with Chickpea, Spinach & Cukes, Peruvian Cilantro Brown Rice, Green Beans Lyonnaise, Spinach with Cinnamon Citrus Vinaigrette, Chickpea, Peppers, Olives & Charmoula, Tabbouleh, Yale White Chocolate & Blue Bar, Sugar Cookie

Dinner: Zucchini Frittata With Ricotta, Moroccan Bean Stew, Stir Fried Turkey & Snap Peas, Beef Enchilada, Nachos Bar, Basmati Rice, Roasted Cauliflower with Indian Spices, Chef’s Choice Hot Vegetable, Spinach with Cinnamon Citrus Vinaigrette, Chickpea, Peppers, Olives & Charmoula, Tabbouleh, Cherry Yellow Cake

In Commons

Breakfast: Maple Flavored Organic Oatmeal, Waffle Bar, Omelets To-Order, Banana Organic Pancakes, Cage-Free Scrambled Egg Whites, Cage-Free Scrambled Eggs, Home Fries

Lunch: Southwest Black Bean Soup, New England Clam Chowder, Spinach & Gruyere Tart, Fajita Beef, Portabella Fajita, Rosemary Garlic Chicken Breast Sandwich, French Fries, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Thai Green Curry Roasted Chicken, Basmati Rice, Chickpeas & Tomato Pita Sandwich, Chickpea, Peppers, Olives & Charmoula, Tabbouleh, Yale White Chocolate & Blue Bar, Sugar Cookie

Dinner: Southwest Black Bean Soup, Roasted Chicken with Herb-Garlic Sauce, Moroccan Bean Stew, Moussaka, Nachos Bar, Sautéed Soy Garden Crumbles, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Organic Tomato Sauce, Chickpeas & Tomato Pita Sandwich, Baked Potato, Baked Potato Bar, Frozen Green Bean-Garlic Sauté, Fresh Green Beans Garlic Sauté, Chickpea, Peppers, Olives & Charmoula, Tabbouleh, Cherry Yellow Cake