April 3rd, 2012 | University

Wednesday’s Buzz: 4.4.12

The Board of Aldermen began its annual budgeting process Tuesday night. Read about it in tomorrow's News.
The Board of Aldermen began its annual budgeting process Tuesday night. Read about it in tomorrow's News. Photo by Nick Defiesta.

THE NEWS

  • Yale has given tenure to significantly more men than women over the past decade, according to data collected by the Women’s Faculty Forum this spring. The WFF found that 29 percent of faculty who received tenure since 2000 and are still at Yale are women, and this percentage rises to 37 percent in the humanities divisions and falls to 19 percent among science departments. While women hold 38 percent of junior faculty positions across the Faculty of Arts and Sciences, according to the data, they hold 23 percent of tenured faculty positions.
  • Set in a darkening 1930s Berlin and rife with references to homosexuality and the Holocaust, the musical “Cabaret” does not shy away from heavy subject matter. For Ethan Karetsky ’14, the director of a new production opening Thursday in the Morse-Stiles Crescent theater, “Cabaret” is above all a show about change. “This is about the darkness that seeps into this show, how a culture is destroyed. It is about watching a society change, and people living in a world that is changing,” Karetsky said. His hope, he said, is to present the show in the most direct way possible.
  • Though current members of the Yale College Council executive board,
    led by President Brandon Levin ’13, do not officially step down from their positions until the end of the year, their work is largely done. So what have they accomplished?

THE WEATHER

High of 64 degrees, low of 36 degrees, sunny.

THE FOOD

In the colleges

Breakfast: Steelcut Oats, Waffle Batter, Cinnamon Raisin Bun

Lunch: Hearty Vegetable Barley Soup, Lentil Soup, Felafel With Tahini Dressing, Spanakopita – Recipe, Spread Hummus Broccoli, Chicken Souvlaki, Sweet Potato Fries, Fresh Herbed Green Beans, Chef’s Choice Fresh Hot Vegetable, Curried Rice Salad, Decon Romaine W/Sesame Ginger Vingrt, Chickpea Peppers Olives Charmoula, Oatmeal M&M Cookie

Dinner: Hearty Vegetable Barley Soup, Lentil Soup, Roasted Barramundi ”12”, Sweet & Sour Eggplant Stew w/ Chickpeas, Chicken Tikka Kebobs, Tzatziki Sauce (Cukes & Yogurt), Spread Baba Ghanouj, Chef’s Choice Meat/Fish, Minted Yogurt Sauce, Basmati Aramatic, Saffron Rice, Sauteed Spinach w/ Garlic & Lemon, Chef’s Choice Fresh Hot Vegetable, Decon Spinach Salad w/Beets & Walnuts, Contains Nuts Contains Dairy, Tabbouleh, Yadzi Cupcake, Greek Rice Pudding

In Commons

Breakfast: Steelcut Oats, Pancakes Apple Cinnamon, Waffle Batter, Eggs Scrambled, Omelets, Egg Whites Scrambled, Home Fries Red Bliss, Cinnamon Raisin Bun

Lunch: Curried Ginger Carrot Soup, Bean & Bacon Soup, Chard & Gruyere Tart, Pork Loin Roast, Boiled Penne Pasta, Organic Tomato Sauce, All-Natural Burger Chefs Choice, Herb Marinated Chicken Breast, Garden Burger For Grill Place, Tofu Marinated Chinese Style, Pepperoni Pizza, Cheese Pizza, Mushroom Pizza, Lo Mein Vegetable, Chicken and Broccoli, Vegetable Fried Rice, Jasmine Rice, Tofu Curried, Curried Pork Sandwich w/Chutney & Arugula, Chef’s Choice Fries, Creamy Polenta w/Marscapone and Herbs, Fresh Green Bean-Garlic Sautee, Curried Rice Salad, Aragonian Lentils and Mushroom, Oatmeal M&M Cookie