January 26th, 2012 | University

Friday’s Buzz: 1.27.12

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Photo by Emily Suran.

THE NEWS

  • The New York Times reported Thursday that quarterback Patrick Witt ’12 did not withdraw his Rhodes Scholarship candidacy in November so he could play at the 2011 Yale-Harvard Game. Instead, the Times reported, the Rhodes Trust had suspended Witt’s candidacy days before Witt’s announcement, after it learned that a fellow student had accused Witt of sexual assault. Read tomorrow’s News for updates.
  • Future students in the two new residential colleges will never experience the pains or pleasures

    of living with a roommate — all bedrooms in the colleges will be singles. The new colleges will house students for all four years in suites consisting of singles and a common room. Administrators said they feel students prefer this arrangement since it combines the privacy of single rooms with the social experience of suite-style living, and it will also provide flexibility for summer programs.

  • Yale students may no longer be hungry for a grocery store with the recent openings of Stop and Shop and Elm City Market, but concerns about the availability of healthy food options in New Haven persist. Following the closure of the Shaw’s supermarket on Whalley Avenue in March 2010, city officials and community leaders deemed New Haven a “food desert” — a term used by the United States Department of Agriculture to describe low-income neighborhoods with limited access to affordable and healthy food.

THE WEATHER

High of 56 degrees, low of 30 degrees, rain.

THE FOOD

In the colleges

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

Lunch: Lobster Bisque, Wheatberry Pilaf, Berkeley Mac & Cheese, Seasoned Catfish, Chef’s Choice Chicken Wings, Chicken Caesar Wrap, Sweet Potato Succotash, Roasted Broccoli & Cauliflower, Chef’s Choice Pantry Salad, Italian Deli Salad, Israeli Couscous with Summer Squash Salad, Blondie Butterscotch Bars, Rocky Road Cookie (Walnuts)

Dinner: BBQ Beef Short Ribs Korean Style, Miso Glazed Whole Roasted Salmon, Mushroom Tart With Fontina & Ricotta, Roasted Vegetables With Tofu, Buffalo Chicken Wings, Spanish Rice With Beans, Herb & Garlic Roasted Brussels Sprouts, Chef’s Choice Pantry Salad, Italian Deli Salad, Israeli Couscous with Summer Squash Salad, Carrot Cake with Cream Cheese Icing

In Commons

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

Lunch: Lobster Bisque, Adobo Roasted Chicken Thighs, 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, Shrimp Lo Mein, Chef’s Choice WOK, Jasmine Rice, Vegetable Curry, Szechuan Tofu Stir Fry, Ricotta Prosciutto & Arugula Sandwich, Chef’s Choice Fries, Basmati Rice, Steamed Fall Harvest Vegetables, Orecchiette Pasta with Zucchini & Mozzarella, Squash & Israeli Couscous Salad, Blondie Butterscotch Bars, Rocky Road Cookie (Walnuts)