THE NEWS

• Yalies may soon see drastic changes to the way they register for classes and read their grades. Yale College Dean Mary Miller said she hopes to add extracurricular activities and information on median course grades to undergraduates’ academic records. Miller also said a redesign of the Online Course Information and Selection websites could be in the works. Though she said all plans are contingent upon the hiring of a new University Registrar, administrators have previously said that the University could select a new registrar by the end of April.
• Frank Limon could not have known what the Elm City had in store for him. It has been a tough year for New Haven’s police chief since he arrived Apr. 5 2010. Budgetary issues, union struggles and a rise in violent crime have all marred the public and internal cohesion of the force – and no one in the department has been as maligned as Limon. The chief’s officers have marched out of the building while on duty, told citizens to arm themselves in the wake of an ineffectual patrol division, and voted “No Confidence” in their leadership.
• Administrators hope the new Yale-NUS College will provide them with a clean slate on which to redesign the liberal arts education. As administrators draft plans for the academic curriculum of the college that Yale is building with the National University of Singapore, they are thinking about ways to reshape the University’s traditional pedagogy. The environment of the new school will be more conducive to innovation than that of an established institution like Yale, administrators said, adding that it will be easier to justify similar changes at Yale if they succeed in Singapore first.

THE WEATHER

High of 55 degrees, low of 32 degrees, sunny.

THE FOOD

In the colleges

Breakfast: Maple Flavored Organic Oatmeal, Waffle Bar

Lunch: Chicken Rice Soup, Cream Of Roasted Butternut Squash Soup, Pizza with Pepperoni & Mozzarella, Farfalle With Shiitake & Edamame, Pizza With Asparagus & Parmesan, Broccoli Hummus Spread, Omelets To-Order, Farfel Tzmis, Turkey & Bacon Zep, Jasmine Rice, Broccoli With Lemon, Olive Oil & Garlic, Chef’s Choice Pantry Salad, Chicken & Mesclun with Creamy Tarragon Dressing, Orecchiette Pasta with Zucchini & Mozzarella, Organic Plain Brownie, Butterscotch Cookie

Dinner: Hand-breaded Chicken Tenders, Turkey Gravy, Chana Masala, Honey Mustard Dip, Duck Sauce, Roast Turkey, Grecian Eggplant Casserole, Mesquite Barbecue Sauce, Broccoli Hummus Spread, Basmati Rice, Fried Cabbage, Chef’s Choice Pantry Salad, Chicken & Mesclun with Creamy Tarragon Dressing, Orecchiette Pasta with Zucchini & Mozzarella

In Commons

Breakfast: Grits, Waffle Bar, Pancake Syrup, Cage-Free Scrambled Egg Whites, Cage-Free Scrambled Eggs, Omelets To-Order, Corned Beef Hash, Potato Pancakes

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, Organic Tomato Sauce, 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, Mustard Sauce, Baked Country Ham, Roasted Achiote Turkey Breast, Turkey Gravy, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Pasta Sauté, Organic Tomato Sauce, Cornbread Stuffing, Mashed Red Bliss Potatoes, Olney’s Squash Gratin, Eggplant Caponata, Orecchiette Pasta with Zucchini & Mozzarella, Boston Cream Cupcakes