University | 9:03 pm | January 12, 2012 | By The Yale Daily News

Friday’s Buzz: 1.13.12

Tony Reno was named the 34th head coach of Yale's football team at a press conference on Thursday.
Tony Reno was named the 34th head coach of Yale's football team at a press conference on Thursday. Photo by Vivienne Jiao Zhang.

THE NEWS

  • Nearly two months after the fatal Nov. 19 U-Haul incident at the Harvard-Yale tailgate outside the Yale Bowl, police have yet to complete their forensics investigation. It is not usual for crash investigations to take months to complete, said three personal injury lawyers who handle cases involving truck accidents, and in cases like this one — in which a U-Haul driven by Brendan Ross ’13 ran over three people, killing 30-year old Nancy Barry of Salem, Mass. — media scrutiny encourages police investigators to be more cautious than usual
  • Yale’s interdisciplinary major in environmental studies has doubled in size over the past few years,

    and the program is expanding and diversifying its course offerings to meet increased student interest. While 15 seniors graduated with environmental studies degrees in 2010, this year’s graduating class will have 30, and there are another 31 majors in the class of 2013, according to data from Environmental Studies Chair John Wargo.

  • This week’s WEEKEND cover story investigates the CIA and Yale: the history, the inherent contradiction between the liberal arts and government service, the changing relationship in the 21st century. Ava Kofman reports.

THE WEATHER

High of 41 degrees, low of 27 degrees, showers likely.

THE FOOD

In the colleges

Breakfast: Steelcut Oats, Waffle Bar

Lunch: New England Clam Chowder, Kung Pow Seitan, Berkeley Mac & Cheese, Black Beans & Brown Rice, Vegetarian Chili, Baja Style Fish Tacos, Nachos Bar, Lemon Herbed Chicken Breast Sandwich, Roast Beef Sand with Caramelized Onions, Chef’s Choice Pantry Salad, Chicken Caesar Salad, Pasta Salad With Pesto Sauce, Oatmeal Cranberry Cookie with Organic Ingredients, Cream Cheese Brownie

Dinner: Roman Orecchiette with Chard, Chili & Tofu, Mussels Mariniere, Beef Bourguignon, Nachos Bar, Gruyere & Sundried Tomato Grilled Foccacia, Egg Noodles, Roasted Broccoli & Cauliflower, Chef’s Choice Pantry Salad, Chicken Caesar Salad, Pasta Salad With Pesto Sauce, Cranberry-Orange Bread Pudding with White Chocolate

In Commons

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

Lunch: New England Clam Chowder, Chef’s Choice Salmon, Wheatberry Pilaf, 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, Chef’s Choice Pizza, Cheese Pizza, Broccoli & Tofu, Chef’s Choice WOK, Pork Dumpling, Jasmine Rice, Sweet & Sour Shrimp, Chef’s Choice Fries, Roasted Broccoli & Cauliflower, Pasta Salad With Pesto Sauce, Oatmeal Cranberry Cookie with Organic Ingredients, Cream Cheese Brownie

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