University | 9:35 pm | November 3, 2011 | By The Yale Daily News

Friday’s Buzz: 11.4.11

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THE NEWS

  • Though three years have passed since the onset of the nationwide economic recession, Yale’s professional schools are maintaining a conservative approach with their budgets. Despite President Richard Levin’s claim in a town hall meeting in early October that University finances have stabilized, academic units across Yale will not immediately benefit from the 21.9 percent return on endowment investments in fiscal year 2011, Provost Peter Salovey said.
  • Though a recent study by the Center for American Progress has drawn national media attention to its finding that financial aid is often distorted for students with unique family circumstances, Yale administrators said the University has policies designed to ensure awards are consistent across demographic groups. Since the Free Application for Federal Student Aid (FAFSA) does not account for the income and assets of both parents in many current family situations — including same-sex couples, adoptive parents and parents who are divorced or unmarried — students from these backgrounds often receive inflated aid awards, the study found.
  • What does it means to be a Ward 1 Alderman? How does one manage the life of a student-politician? City Hall beat reporter Nick Defiesta digs into these and other questions in this week’s WEEKEND cover.

THE WEATHER

High of 53 degrees, low of 31 degrees, mostly sunny.

THE FOOD

In the colleges

Breakfast: Steelcut Oats, Waffle Bar

Lunch: New England Clam Chowder, Berkeley Mac & Cheese, Buffalo Chicken Breast Sandwich, Broccoli With Spicy Sesame Rice Sticks, Fried Fresh Calamari, Roast Beef Sandwich with Caramelized Onion, Golden Harvest Rice Blend, Barley, Corn & Tomato with Smoked Mozzarella, Chicken Caesar Salad,

Dinner: Garden Burger, Sausage & Pepper Grinder, Philly Steak & Cheese Sub, BBQ Beans, Roasted Vegetable Zep, Barley, Corn & Tomato with Smoked Mozzarella, Chicken Caesar Salad, Red Velvet Cake,

In Commons

Breakfast: Maple Flavored Organic Oatmeal, Waffle Bar, Scrambled Eggs, Chocolate Chip Pancakes, Scrambled Egg Whites, Sweet Potato Home Fries,

Lunch: New England Clam Chowder, Wheatberry Pilaf, Chili-spiced Mahi Mahi Fillet, Berkeley Mac & Cheese, Linguine, White Clam Sauce, Organic Tomato Sauce, Chefs Choice All-Natural Burger, Herb Marinated Chicken Breast, Garden Burger, Chinese Marinated Tofu, Pepperoni Pizza, Cheese Pizza, Pork Dumpling, Jasmine Rice, Cod Filet With Fresh Herbs, Curried Tofu, Roasted Broccoli & Cauliflower, Watermelon, Arugula & Ricotta Salad, Pasta Salad With Pesto Sauce

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