THE NEWS

• Since Richard Levin became university president in 1993, Yale has cut the number of athletic recruiting spots from 18 to 13 percent of the student body. It also maintains the strictest admissions standards for recruits in the Ivy League, athletes and coaches said. And yet Yale has one of the Ivy League’s most successful athletic programs. Last year, the Bulldogs won seven Ancient Eight titles, second only to Princeton’s 16. The women’s squash team won a national championship. The men’s hockey team achieved a No. 1 national ranking.
• This Friday, the YCC will put the finishing touches on its new website, which had its initial launch at www.ycc.yale.edu Sept. 8, in time for YCC elections. Council representatives said they hope the redesigned website will become a definitive guide to student-run events on campus to eventually replace the YaleStation portal. The site is also intended to streamline the council’s web presence, which includes weekly email updates to students, a YCC Facebook page and a Twitter account.
• The liberal arts college in Singapore that Yale and the National University of Singapore have founded together will hold an inaugural round of admissions this winter and spring in which it will accept a portion of its first class. Jeremiah Quinlan, director of admissions and financial aid for Yale-NUS, said the school is “not looking to fill the majority of the class” this year, but added that the early round will give students with a strong interest a chance to express their enthusiasm.

THE WEATHER

High of 74 degrees, low of 65 degrees, showers.

THE FOOD

In the colleges

Breakfast: Waffle Bar, Cranberry-Orange Tea Bread (no nuts)

Lunch: Italian Wedding Soup, Asian Mushroom Broth, Grilled Eggplant & Vegetable Stack, Pizza With Alberta’s Pomodoro Sauce, Pizza With Clams & Smoked Mozzarella, Rachel Sandwich With Coleslaw, BLAT Sandwich, Sweet Potato Fries, Arugula Fennel Fontina Salad, Chickpea, Peppers, Olives & Charmoula, German Potato Salad, Organic Plain Brownie, Organic Plain Brownie

Dinner: Grilled Eggplant, Roasted Peppers & Mozzarella Focaccia, Vegan Tom Kha Gai, Turkey Gravy, Roast Turkey Breast, Pork Gai Lan with Chow Fun Noodles, Sticky Rice, Peas & Sautéed Mushrooms, Arugula Fennel Fontina Salad, Chickpea, Peppers, Olives & Charmoula, German Potato Salad, Pastel de Tres Leche

In Commons

Breakfast: Grits, Cage-Free Scrambled Egg Whites, Waffle Bar, Scrambled Eggs, Fried Egg & Cheese Sandwich, Sausage Links, Potato Pancakes, Cranberry-Orange Tea Bread (no nuts)

Lunch: Italian Sausage & Pasta Soup, Corn Chowder, Chili Con Pollo, Vegan Bean Burrito, Spaghetti, Organic Tomato Sauce, Chefs Choice All-Natural Burger, Herb Marinated Chicken Breast Sandwich, Garden Burger, Chinese Marinated Tofu, Pepperoni Pizza, Cheese Pizza, Tofu Pad Thai, Green Bean & Tofu, Vegetable Fried Rice, Vegetable Fried Rice, Jasmine Rice, General Tso’s Chicken, Ciabatta Caprese Sandwich, Cilantro Rice, Fresh Corn On The Cob, Chickpea, Peppers, Olives & Charmoula, Black Bean & Rice Salad, Organic Plain Brownie