University | 9:08 pm | January 9, 2012 | By The Yale Daily News

Tuesday’s Buzz: 1.10.12

University administrators are on the verge of announcing Tom Williams' replacement.
University administrators are on the verge of announcing Tom Williams' replacement. Photo by Charlie Croom.

THE NEWS

  • Unlike most elite American business schools, the School of Management has not prioritized partnering with international business schools — until now. SOM Dean Edward Snyder, who took office this fall, is working to assemble a group of global business schools with whom to collaborate on a variety of academic projects, including a new Masters in Advanced Management degree program.
  • A new fellowship program in the sciences will allow the Graduate School of Arts and Sciences to admit more students this year, Graduate School Dean Thomas Pollard said. The Graduate School has sought to reduce the size of its incoming classes in recent years because of a drop in the endowment during the recession, but a gift from the philanthropic Gruber Foundation will help support growth even as the endowment is still recovering.
  • The accused murderer of a Yale doctor will begin his pre-trial hearing in New Haven Superior Court today, following 21 months of arguments over his proposed self-defense and his mental state. Lishan Wang, charged with killing School of Medicine clinical fellow Dr. Vajinder Toor in Branford on Apr. 26, 2010, is scheduled to appear in court Tuesday after Judge Roland Fasano ruled Dec. 14 that Wang will be allowed to represent himself at trial.

THE WEATHER

High of 46 degrees, low of 24 degrees, mostly sunny.

THE FOOD

In the colleges

Breakfast: Steelcut Oats, Waffle Bar, Raspberry Almond Muffin

Lunch: Four Onion Soup, Chicken Tortilla Soup, Chicken Curry, Butternut Squash Patties, Bean Tacos, Memphis Style Pulled Pork Sandwich, Red Pepper Hummus Baba Ganoush Lavash, Scallion Jasmine Rice, Baked Zucchini With Herbs, Mesclun, Fresh Mozzarella & Olives, Pasta Salad with Broccoli, Pinenuts & Raisins, White Bean Salad with Sundried Tomato Vinaigrette, Banana Peanut Butter Chocolate Cupcake, Coconut Macaroon

Dinner: Miso Soup with Watercress & Shiitakes, Penne with Pesto, Chickpeas & Spinach, Cornmeal-Crusted Catfish, Peas & Barley Casserole, Tomato All-Beef Meat Sauce, Mexican Rice, Sautéed Swiss Chard Rainbow, Mesclun, Fresh Mozzarella & Olives, Pasta Salad with Broccoli, Pinenuts & Raisins, White Bean Salad with Sundried Tomato Vinaigrette, Apple Crumb Pie

In Commons

Breakfast: Cream Of Wheat, Texas French Toast, Bacon Slices, Waffle Bar, Scrambled Eggs, Zucchini Frittata, Scrambled Egg Whites, Shredded Potatoes, Raspberry Almond Muffin

Lunch: Creamy Tomato & Roasted Garlic Soup, Smoky Turkey Rice Soup, Cherry Tomato Salsa, Lime & Cilantro Carne Asada, Quinoa Black Bean & Corn Pilaf, Bolognese Sauce, Spaghetti, Organic Tomato Sauce, Chefs Choice All-Natural Burger, Herb Marinated Chicken Breast, Garden Burger, Chinese Marinated Tofu, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Lemongrass Chicken, Greens & Tofu, Shrimp Fried Rice, Jasmine Rice, Vegetable Curry, Refried Black Beans, Chef’s Choice Fries, Spiced Roasted Local Carrots, Green Bean Catalan, White Bean Salad with Sundried Tomato Vinaigrette, Banana Peanut Butter Chocolate Cupcake, Coconut Macaroon

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