April 13th, 2011 | Uncategorized

Thursday’s Buzz: 4.14.11

THE NEWS

  • Students and faculty gathered in a Saybrook College courtyard Wednesday night to memorialize Michele Dufault ’11. Members of the Yale community were informed early Wednesday morning of her death in an accident in Sterling Chemistry Laboratory’s machine shop.
  • In light of Dufault’s death, officials from the University and federal government have announced separate investigations into the tragedy. Dufault’s death sent shockwaves through campus Wednesday, as University administrators sent emerging details and offers of support in emails to help the community cope with the loss.
  • The Wednesday rain could not stop the annual flood of excited prefrosh that filled Old Campus Wednesday.

    Bulldog Days, the University’s three-day event to welcome admitted students, runs Wednesday through Friday. The admissions office made several changes to the Bulldog Days schedule this year, Liz Kinsley ’05, associate director of admissions and director of outreach and recruitment, said in an email Tuesday night.

THE WEATHER

THE FOOD

In the colleges

Breakfast: Waffle Bar, Yale Ginger Scone, Maple Oatmeal Scone

Lunch: Chicken Rice Soup, Vegan Bean Burrito, Eggplant Parmesan, Hand-breaded Chicken Tenders, Honey Mustard Dip, Duck Sauce, Mesquite Barbecue Sauce, Basmati Rice, Whole Green Beans, Arugula Fennel Fontina Salad, Aragonian Lentils & Mushroom, Carrot & Raisin Salad, Organic Plain Brownie, Gingersnap

Dinner: Cellentani With Beans Spinach & Cheese, Roast Turkey Breast, Turkey Gravy, Dinosaur Shepherd’s Pie, Portabella Fajita, Mashed Fresh Potatoes, Jasmine Rice, Sautéed Fresh Spinach, Arugula Fennel Fontina Salad, Aragonian Lentils & Mushroom, Carrot & Raisin Salad, Gold Cupcake With Organic Ingredients

In Commons

Breakfast: Grits, Waffle Bar, Cage-Free Scrambled Egg Whites, Cage-Free Scrambled Eggs, Omelets To-Order, Breakfast Sausage Links, Potato Pancakes, Yale Ginger Scone, Maple Oatmeal Scone

Lunch: Vegan Yellow Split Pea Soup, Lentil Minestrone, Three Cheese Baked Ziti, Vegetable Chili, Chili Con Carne, Cornbread, Grilled Muen Cheese & Tomato On Whole Wheat, Shoestring French Fries, Grilled Frankfurter, Penne With Pink Vodka Sauce, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Organic Tomato Sauce, Chef’s Choice Stir-fried Vegetables, Greens & Tofu, General Tso’s Chicken, Rice, Aragonian Lentils & Mushroom, Carrot & Raisin Salad, Blondie Butterscotch Bars, Organic Plain Brownie, Gingersnap

Dinner: Pork Tenderloin w/ Sauteed Apples & Onions, Nantucket Baked Cod, Stir Fried Tofu & Vegetables With Hoisin, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Pasta Sauté, Organic Tomato Sauce, Roasted Sweet Potatoes With Lime, Sticky Rice, Steamed Fall Harvest Vegetables, Red Cabbage & Apples, Aragonian Lentils & Mushroom, Carrot & Raisin Salad, Iced Gold Cupcake