April 2nd, 2012 | University

Tuesday’s Buzz: 4.3.12

A new partnership is bringing students another option for summer storage this year.
A new partnership is bringing students another option for summer storage this year.

THE NEWS

  • Three New Haven Police Department officers have been placed on paid administrative leave
    after an off-duty shooting incident outside the State Street bar Christopher Martin’s Sunday morning. NHPD Chief Dean Esserman said at a Sunday evening press conference that he asked the three officers to surrender their guns, badges and police identification Sunday afternoon after the department launched an Internal Affairs investigation into the incident.
  • New Haven’s blue and yellow-clad Downtown Ambassadors could soon help patrol neighborhoods throughout the city as part of a new crime-fighting idea discussed at a March 20 meeting of the Board of Aldermen’s public safety committee. Ward 7 Alderman Doug Hausladen ’04, who pitched the idea, said adding “ambassadors” — non-sworn individuals charged with assisting locals and tourists — could provide a cost-effective means of increasing patrols and community engagement in the policing districts beyond downtown.
  • Though Yale College’s senior class gift campaign ended in late February, similar campaigns at the University’s professional schools are only beginning and will last until Commencement. Yale College’s class of 2012 beat the class gift participation record for the fourth consecutive year by collecting donations from 97.5 percent of students to raise more than $31,000.

THE WEATHER

High of 59 degrees, low of 37 degrees, sunny.

THE FOOD

In the colleges

Breakfast: Steelcut Oats, Waffle Batter, Raspberry Almond Muffin

Lunch: Roasted Corn & Tomato Soup, Chicken Noodle Soup, Chicken Curry, Butternut Squash Patties, Bean Tacos, Memphis Style Pulled Pork Sandwich, Red Pepper Hummus Baba Ganoush Lavash, Scallion Jasmine Rice, Chef’s Choice Fresh Hot Vegetable, Decon Mesclun, Fresh Mozz, and Olives, Insalata Di Farro, White Bean Salad with Sundried Tomato Vinegarette, Banana Peanut Butter Chocolate Cupcake, Coconut Macaroons

Dinner: Penne w/ Pesto, Chickpeas & Spin, Cornmeal Crusted Catfish, Chef’s Choice Entree, Split Pea & Barley Casserole, Rice Valencienne, Sauteed Swiss Chard Rainbow, Chef’s Choice Fresh Hot Vegetable, Decon Mesclun, Fresh Mozz, and Olives, Insalata Di Farro, White Bean Salad W/Sundried Tom Vingt, Apple Crumb Pie

In Commons

Breakfast: Cream Of Wheat Cereal, Texas French Toast, Bacon, Omelets To-order, Waffle Batter, Scrambled Eggs, Frittata Zucchini, Egg Whites Scrambled, Shredded Potatoes, Raspberry Almond Muffin

Lunch: Creamy Tomato & Roasted Garlic Soup, Turkey Rice Soup, Grape Tomato Salsa, Lime & Cilantro Carne Asada, Quinoa Black Bean & Corn Pilaf, Bolognese Sauce, Boiled Thin Spaghetti, Organic Tomato Sauce, All-Natural Burger Chefs Choice, Herb Marinated Chicken Breast, Garden Burger For Grill Place, Tofu Marinated Chinese Style, Lemongrass Chicken, Shrimp Fried Rice, Jasmine Rice, Vegetable Curry, Refried Black Beans, Chef’s Choice Fries, Spiced Roasted Carrots, Green Bean CatalanWhite Bean Salad W/Sundried Tomato, Banana Peanut Butter Choc Cupcake, Coconut Macaroons