THE NEWS

• Even as workers assemble millions of pounds of steel, concrete and glass to build the School of Management’s new campus, the school has not yet covered the hefty price tag of the construction. SOM Dean Edward Snyder told the News that the school has raised all but $20 to $40 million of the roughly $230 million needed to finance the construction. Though the school has begun to shift its fundraising priorities to areas such as scholarships, efforts to acquire the outstanding balance for the construction are also underway. The construction has not incurred any debt so far, and Snyder said SOM will be able to borrow from the University to pay off remaining costs if necessary.
• As the August primary election draws closer, the race for Connecticut’s Republican Senate nomination is heating up. Last Wednesday, in her first press conference since declaring her candidacy, Republican Senate hopeful Linda McMahon unveiled an economic plan in Newington, Conn. In an effort to portray herself as a job creator, McMahon outlined a plan featuring lower taxes for the middle class and corporations, among other proposals. But Chris Shays, her principle rival for the nomination, said McMahon’s plan does not do enough to address the deficit.
• The General Assembly Judiciary Committee voted Wednesday in favor of a bill to abolish Connecticut’s death penalty. If the bill becomes law, life imprisonment without the possibility of parole will replace the death penalty in all future capital felony convictions. Following a 13-hour public hearing on March 13th, the bill passed in committee 24 to 12.

THE WEATHER

High of 73 degrees, low of 50 degrees, fog, then clearing.

THE FOOD

In the colleges

Breakfast: Steelcut Oats, Chef’s Choice Hot Cereal, Waffle Bar

Lunch: Chicken Gumbo Soup, Vegan Lentil & Mushroom Soup, Hand-breaded Chicken Tenders, Spinach & Feta Quiche, Honey Mustard Dip, Duck Sauce, Bull’s Eye Original Barbecue Sauce, Nachos Express Bar – Ground Turkey, Sundried Tomato Mayonnaise, Grilled Prosciutto & Arugula Sandwich, Fresh Green Beans & Mushroom Sauté, Chef’s Choice Hot Vegetable, Apple Pecan Ranch Salad, Calabrian Roasted Cauliflower Salad, Quinoa & Red Pepper Salad, Plain Brownie, Gingersnap

Dinner: Roasted Turkey Breast, Zucchini Frittata With Ricotta, Vegan Ravioli With Organic Tomato Sauce, Vegetable & Black Bean Pasta, Nachos Express Bar – Ground Turkey, Beef With Eggplant & Black Bean Sauce, Roasted Cauliflower, Chef’s Choice Hot Vegetable, Apple Pecan Ranch Salad, Calabrian Roasted Cauliflower Salad, Quinoa & Red Pepper Salad, Chocolate Cream Pie

In Commons

Breakfast: Grits, Waffle Bar, Scrambled Eggs With Cheese, Cage-Free Scrambled Egg Whites, Cage-Free Scrambled Eggs, Breakfast Sausage Pattie, Potato Pancakes

Lunch: Roasted Corn & Tomato Soup, English Beef Barley Soup, Home-Style All Beef Meatloaf, Penne Tuscan Style, Spaghetti, Chef’s Choice Pasta Sauce, Organic Tomato Sauce, Chefs Choice All-Natural Burger, Marinated Oven Roasted Tofu, Herb Marinated Chicken Breast, Garden Burger, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Beef Pad Thai, Vegetable Fried Rice, Jasmine Rice, General Tso’s Chicken, Roast Beef Sand with Caramelized Onions, Mashed Potatoes, Chef’s Choice Fries, Curried Cauliflower & Eggplant, Calabrian Roasted Cauliflower Salad, Arugula Goat Cheese & Beet Salad, Plain Brownie, Gingersnap