March 20th, 2012 | University

Wednesday’s Buzz: 3.21.12

A new restaurant has come to High Street.
A new restaurant has come to High Street. Photo by Victor Kang.

THE NEWS

  • A temporary program by the nonprofit American Council of Learned Societies (ACLS) is boosting the number of postdoctoral fellows in the humanities and social sciences at Yale. The ACLS launched the New Faculty Fellows program in 2009 to help support recent humanities and social science Ph.D. graduates as the academic job market grew weaker during the recession. Yale failed to attract any ACLS fellowship recipients during the competition’s first year, but seven of the 64 recipients in 2011 came to Yale this fall — more than any other university.
  • How does one document the history of a country determined to erase its own past? Serbian film director Mila Turajlic discussed this problem at a Master’s Tea in Pierson College on Monday. Turajlic’s first film, “Cinema Komunisto” tells the story of how Communist dictator Josip Broz Tito manipulated the Serbian film industry to create an illusion of a united Yugoslavian identity in the 1950s and 60s. The narrative is told through interviews and clips from fiction films made in Serbia under Tito’s regime, and Turajlic said the movie “plays with the idea of a fictional representation of a country.”
  • The Connecticut legislature’s joint Labor Committee approved a bill that raises the state’s minimum wage last Thursday. If passed, the measure would raise Connecticut’s minimum wage by from $8.25 to $9.25 over the course of the next two years, and adjust it each year afterwards in accordance with the cost of living index. The Labor Committee passed the proposal in an 8-3 vote, but the future of the bill remains unclear as the economic implications of the bill are still being debated, with business owners and Republicans standing in opposition and Democrats and workers in support.

THE WEATHER

High of 69 degrees, low of 49 degrees, areas of drizzle.

THE FOOD

In the colleges

Breakfast: Steelcut Oats, Waffle Bar, Honey Rosemary Scone

Lunch: Creamy Tomato & Roasted Garlic Soup, Vegetable Beef Soup, Tofu Provencal, Chef’s Choice Pasta, Chicken Parmigiana, Broccoli & Cheese Pasta, Pho Noodle Bowl Bar, Hand Shaped Angus Hamburger, Hand Shaped Angus Cheeseburger, Beef Lo Mein, Sardinian Baked Eggplant, Chef’s Choice Hot Vegetable, Insalata Di Farro, Greens with Pears, Fennel & Walnuts, Marinated Green Bean Salad, Magic Bar, Butterscotch Cookie

Dinner: Wheatberry Pilaf, Cellentani With Beans Spinach & Cheese, Individual Chicken Pot Pie, Stuffed Shells, Pho Noodle Bowl Bar, Fresh Broccoli & Cauliflower, Chef’s Choice Hot Vegetable, Insalata Di Farro, Greens with Pears, Fennel & Walnuts, Marinated Green Bean Salad, Oreo Cheesecake Kiss, Assorted Bake Shop Cookies

In Commons

Breakfast: Steelcut Oats, Banana-Walnut Dairyless Pancakes, Waffle Bar, Omelets To-Order, Cage-Free Scrambled Egg Whites, Cage-Free Scrambled Eggs, Red Bliss Home Fries, Honey Rosemary Scone

Lunch: Chicken Gumbo Soup, Cream Of Roasted Butternut Squash Soup, Chicken Souvlaki, Felafel With Tahini Dressing, Puttanesca Sauce, Penne, 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, Tofu Curry, Vegetable Lo Mein, Chicken & Broccoli, Vegetable Fried Rice, Jasmine Rice, Garden Salad Pocket Sandwich, Chef’s Choice Fries, Rice Pilaf, Roasted Local Summer Squash, Insalata Di Farro, Marinated Green Bean Salad, Magic Bar, Butterscotch Cookie