University | 8:56 pm | November 30, 2011 | By The Yale Daily News

Thursday’s Buzz: 12.1.11

Yale College Dean Mary Miller, Cmdr. John McGunnigle and Lt. Cmdr. Jeffrey Anderson stand aboard the USS New Hampshire.
Yale College Dean Mary Miller, Cmdr. John McGunnigle and Lt. Cmdr. Jeffrey Anderson stand aboard the USS New Hampshire. Photo by Yale.

THE NEWS

  • Administrators and professors are taking steps this fall to expand resources and support networks available for junior faculty members.

    Valerie Horsley, an assistant professor in the Molecular, Cellular and Developmental Biology Department, said a peer-support group for science and engineering junior faculty members that she founded in 2010 will soon include young professors in other disciplines. As the groups expands its influence, the Provost’s Office also launched a new website recently intended to help non-tenured professors better understand the mentoring process.

  • A year after administrators increased efforts to encourage student organizations to register with the Dean’s Office, University officials said they have noticed a larger number of registered undergraduate groups on campus. The number of registered organizations — currently at 380 — reached a peak of 450 earlier this fall, the highest the college has ever seen before the fall registration deadline, Associate Dean for Student Organizations John Meeske said. Yale College Dean Mary Miller said administrators have worked harder this year to show groups the benefits of registration, which range from access to University funding to a spot at the extracurricular bazaar, and have made sure non-registered groups do not receive those same benefits.
  • This spring Yale Dance Theater will be the first recipient of the rights to reconstruct works from the late American choreographer Merce Cunningham, two weeks after the legendary company completes its two-year Legacy Tour and disbands altogether. Cunningham is one of the most important figures in 20th century dance and avant-garde performance. Before his death in 2009, he created a Legacy Plan to preserve his choreographic repertory of over two hundred works. The first of its kind in the dance world, the plan detailed that the Merce Cunningham Dance Company would lead a final, two-year international tour after his death, after which the Company would dissolve. According to the plan, the Merce Cunningham Trust then would serve as the guardian of his works, granting universities and professional dance companies licenses to Cunningham’s choreography.

THE WEATHER

High of 49 degrees, low of 28 degrees, clear.

THE FOOD

In the colleges

Breakfast: Steelcut Oats, Waffle Bar, Powerhouse Muffin

Lunch: Curried Sweet Potato & Lentil Soup, Bean & Bacon Soup, Cellentani With Beans Spinach & Cheese, Chana Masala, Shepherd’s Pie, Hand-breaded Chicken Tenders, BBQ Sauce, Honey Mustard Dip, Duck Sauce, Rice, Spiced Roasted Local Carrots, Quinoa with Roasted Jalapenos, Arugula Fennel Fontina Salad, Aragonian Lentils & Mushroom, Organic Coconut Macaroon Cookie, Mexican Chocolate Cupcakes

Dinner: Roasted Achiote Turkey Breast, Tofu & Soy Baked Ziti, Pork Chop Mar In Beer & Teriyaki, Pan Gravy, Gruyere & Sundried Tomato Grilled Foccacia, Olive Oil & Garlic Mashed Potatoes, Apple Stuffing, Baked Zucchini With Herbs, Quinoa with Roasted Jalapenos, Arugula Fennel Fontina Salad, Aragonian Lentils & Mushroom

In Commons

Breakfast: Steelcut Oats, Waffle Bar, Scrambled Eggs With Cheese, Omelets To Order, Cage-Free Scrambled Egg Whites, Cage-Free Scrambled Eggs, Breakfast Sausage Pattie

Lunch: Potato Pancakes, Powerhouse Muffin, Roasted Corn & Tomato Soup, English Beef Barley Soup, Home-Style All Beef Meatloaf, Penne Tuscan Style, Spaghetti, Chef’s Choice Pasta Sauce, Organic Tomato Sauce, Chefs Choice All-Natural Burger, Marinated Oven Roasted Tofu, Herb Marinated Chicken Breast, Garden Burger, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Beef Pad Thai, Vegetable Fried Rice, Jasmine Rice, General Tso’s Chicken, Roast Beef Sand with Caramelized Onions, Mashed Potatoes, Chef’s Choice Fries, Curried Cauliflower & Eggplant, Calabrian Roasted Cauliflower Salad,Heirloom Tomato Salad, Organic Coconut Macaroon Cookie, Mexican Chocolate Cupcakes

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