THE NEWS

• After more than a year of planning and regulatory review, Yale-New Haven Hospital officially acquired the Hospital of St. Raphael for $160 million this morning, making the newly merged 1,519-bed institution the fourth-largest hospital in the United States. What changes are in store for the two hospitals? Ben Prawdzik reports.
• The Yale Visiting International Student Program, which began last year and currently accepts students from Mexico, Singapore and Hong Kong, is looking to partner with institutions in Japan and Brazil as well. Yale is negotiating Y-VISP partnerships with Waseda University in Tokyo and several institutions in Brazil, said Kathryn Bell, assistant director of the Center for International Experience and director of Y-VISP. Bell said the one-year program received positive feedback from its first round of participants, and that by adding new schools the University is hoping both to grow the program’s enrollment and broaden its geographic scope.
• The roughly 240 students not admitted to this fall’s HackYale lecture course will have the opportunity to attend new workshops HackYale is planning to introduce later this semester.

  HackYale, a student group founded last year by Will Gaybrick LAW ’12 and Bay Gross ’13, received roughly 300 applications for its survey lecture course, which provides an introduction to website design and programming. Zack Reneau-Wedeen ’14, HackYale director, said the new workshop series will give students a chance to learn about their interests without making a semester-long commitment, adding that some students’ attendance diminished in courses offered last spring as the semester progressed.

THE WEATHER

High of 79 degrees, low of 58 degrees, sunny.

THE FOOD

In the colleges

Breakfast: Waffle Bar, Almond Bun

Lunch: Sweet & Sour Shrimp Soup with Herbs, Rice Soup With Chicken & Ginger, Roasted Thai Red Curry Chicken, Asian Sesame – Peanut Pasta, General Tso’s Tofu, All-Natural Grilled Chicken Breast, Grilled Garden Burger, All-Natural Grilled Cheeseburger, All-Natural Grilled Burger, Szechuan Beef Stir Fry, Pork Bahn Mi, Basmati Rice, Fresh Market Vegetable, Persian Carrot & Orange Pilaf, Asian Chicken Slaw, Peanut Butter Blondie, Chocolate Chip Cookie

Dinner: Squash Curry with Tofu, Tofu & Vegetable Stir Fry, Asian Sweet & Spicy Spareribs, All-Natural Grilled Chicken Breast, Grilled Garden Burger, All-Natural Grilled Cheeseburger, All-Natural Grilled Burger, Southeast Asian Turkey Burger, Cilantro Rice, Fresh Market Vegetable, Persian Carrot & Orange Pilaf, Asian Chicken Slaw, Pastel de Tres Leche

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, Almond Bun

Lunch: Thai Coconut Chicken Soup, Miso Soup, Stir-fried Cabbage, Peppers, Peanuts & Peas, Asian Sweet & Spicy Spareribs, Penne, Organic Tomato Sauce, Tofu & Vegetable Stir Fry, Pepperoni Pizza, Mushroom Pizza, Cheese Pizza, Vegetable Lo Mein, Chicken & Broccoli, Vegetable Fried Rice. Jasmine Rice, Curried Tofu, Thai Vegetable Wrap with Tofu, Basmati Rice, Fresh Market Vegetable, Roasted Cauliflower, Persian Carrot & Orange Pilaf, Asian Chicken Slaw, Peanut Butter Blondie, Chocolate Chip Cookie