THE NEWS

• By the time the college opens in fall 2013, Yale-NUS faculty and administrators are expected to have developed a course of study that draws upon more than 300 years of Yale tradition while taking advantage of the freedom that comes with designing a curriculum from scratch. Yale and NUS administrators have said their first priority is crafting the “substance” of a world-class education, but they face the challenge of attracting students to a new school with an unfamiliar educational model. Read more in tomorrow’s News.
• In response to rising gas prices, Connecticut lawmakers are set to cap taxes on fuel in an attempt to mitigate the burden on consumer. Following a Wednesday rally in Hartford by Republican state legislators to cap the state’s gas tax, Democrats in the General Assembly devised a bill that would cap the gross receipts tax.
• Vice President for Finance and Business Operations Shauna King said in a Tuesday email that administrators are currently “investigating the best approach” to upgrading Yale’s aging Oracle computer system — a set of applications that handle finance, budgeting, payroll and other administrative tasks. She said keeping Yale up-to-date will ensure the software continues to operate “efficiently and effectively,” and that she expects administrators will reach a decision about the upgrade before the fiscal year ends on June 30.

THE WEATHER

High of 55 degrees, low of 44 degrees, chance of showers.

THE FOOD

In the colleges

Breakfast: Steelcut Oats, Waffle Bar, Cheddar & Green Onion Scone

Lunch: Vegetarian French Onion Soup, Manhattan Clam Chowder, Marinated Oven Roasted Tofu, Spinach Frittata With Ricotta, Cheese Sauce, Steakhouse French Fries, Brown Sauce, Black Pepper Mayonnaise, Hand Shaped Angus Hamburger, Hand Shaped Angus Cheeseburger, Egg Salad Mixture, Chef’s Choice Hot Vegetable, Baked Zucchini & Tomatoes, Aragonian Lentils & Mushroom, Broccoli Olive & Ricotta Salata Salad, Spinach Salad with Cranberries & Almonds, Rootbeer Cupcake, Chocolate Chip Cookie

Dinner: Asian Flank Steak, Chef’s Choice Vegan Entree, Turkey Stew, Cheese Enchilada, Cheese Sauce, Steakhouse French Fries, Brown Sauce, Black, Pepper Mayonnaise, Egg Noodles, Chef’s Choice Hot Vegetable, Sliced Yellow Squash, Aragonian Lentils & Mushroom, Broccoli Olive & Ricotta Salata Salad, Spinach Salad with Cranberries & Almonds, Apple Strudel

In Commons

Breakfast: Steelcut Oats, Waffle Bar, Omelets To-Order, Cage-Free Scrambled Egg Whites, Cage-Free Scrambled Eggs, Apple Cinnamon Dairyless Pancakes, Red Bliss Home Fries, Cheddar & Green Onion Scone

Lunch: Thai Coconut Chicken Soup, Vegetarian Minestrone, Bombay Spiced Roast Pork, Dal Gobi, Puttanesca Sauce, Whole Grain Penne, Organic Tomato Sauce, Chefs Choice All-Natural Burger, Herb Marinated Chicken Breast, Garden Burger, Pepperoni Pizza, Mushroom Pizza, Cheese Pizza, Broccoli & Tofu, Vegetable Fried Rice, Dragon Chicken, Jasmine Rice, Stir-Fried Beef & Peppers, Thai Vegetable Wrap with Tofu, Chef’s Choice Fries, Basmati Rice, Broccoli & Cauliflower, Insalata Di Grano, Broccoli Olive & Ricotta Salata Salad, Rootbeer Cupcake, Chocolate Chip Cookie