January 19th, 2012 | University

Friday’s Buzz: 1.20.12

Even though the number of violent crimes in the Elm City fell 11 percent last year, New Haven came in 12th in CQ Press’ much-disputed annual city crime rankings, up from its 18th spot last year.
Even though the number of violent crimes in the Elm City fell 11 percent last year, New Haven came in 12th in CQ Press’ much-disputed annual city crime rankings, up from its 18th spot last year. Photo by Cynthia Hua.

THE NEWS

  • A University committee released a revised set of tailgating policies Thursday afternoon in response to the death of one person and injury of two others at November’s Harvard-Yale game. University Vice President and Secretary Linda Lorimer said the committee recognized the popularity of tailgating among students and alumni, but was focused on creating a safer environment in light of last November’s incident.
  • Yale received 5.8 percent more applications for admission this year

    and will likely accept a smaller percentage of candidates in the spring. The number of applications to the Class of 2016 increased to 28,870, up from 27,283 for the Class of 2015. The Office of Admissions expects the number of admitted students to remain about the same as last year’s total of 2,109, which would result in Yale’s lowest admit rate ever — below 7 percent.

  • In this week’s WEEKEND cover story, reporter Caroline Tracey talks to Yale’s Recycler, who, thanks to budget cuts, will soon be out of a job after 20 years at the University.

THE WEATHER

High of 34 degrees, low of 19 degrees, sun, then snow.

THE FOOD

In the colleges

Breakfast: Steelcut Oats, Waffle Bar, Glorious Morning Tea Bread

Lunch: New England Clam Chowder, Fried Clam Strips Roll Bar, Savory Gouda Tart with Leeks, Marinated Oven Roasted Tofu, Fried Fresh Clam Strip Roll, Cheese Sauce, Broccoli Florets, Potato Skins, Chicken Caesar Wrap, Black Forest Potatoes, Fresh Broccoli Crowns, Chef’s Choice Pantry Salad, Spinach with Creamy Gorgonzola Dressing, Turkish Bulgur Salad, Yale White Chocolate & Blue Bar

Dinner: Chile-Cumin Shredded Chicken Flautas, Boston Baked Cod, Berkeley Mac & Cheese, Harira, Cheese Sauce, Broccoli Florets, Potato Skins, Puebla Style Rice, Sautéed Swiss Chard Rainbow, Chef’s Choice Pantry Salad, Spinach with Creamy Gorgonzola Dressing, Turkish Bulgur Salad, Creamsicle Sheet Cake

In Commons

Breakfast: Chocolate Chip Pancakes, Maple Flavored Organic Oatmeal, Waffle Bar, Scrambled Eggs With Mushrooms, Omelets To-Order, Cage-Free Scrambled Egg Whites, Cage-Free Scrambled Eggs, Sweet Potato Home Fries, Glorious Morning Tea Bread

Lunch: Manhattan Clam Chowder, St. Louis Style BBQ Spareribs, Eggplant Parmesan, 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, Chef’s Choice WOK, Shrimp with String Beans, Jasmine Rice, Vegetarian Egg Rolls, Tofu Lo Mein, Chef’s Choice Fries, Jasmine Rice, Roasted Broccoli & Cauliflower, Dawn’s Panzanella, Potato Salad With Rosemary, Yale White Chocolate & Blue Bar