THE NEWS
- As she settles into her office in Woodbridge Hall, University Secretary and Vice President for Student Life Kimberly Goff-Crews ’83 LAW ’86 is still ironing out her plans for coordinating student affairs across Yale. The newest addition to Yale’s set of officers, Goff-Crews arrived in August to fill a position created by University President Richard Levin last January — in part to relieve duties from Vice President Linda Lorimer, who previously served as secretary as well. Find out more about her new role in tomorrow’s News.
- Owner-manager Sharif Farouq’s Tomatillo Taco Joint has been open for just three months on Elm Street, but in just three more months, Farouq and other New Haven burrito vendors may face their toughest competition yet. In the wake of last week’s news that a Chipotle Mexican Grill will open on Chapel Street in early 2013, many local burrito carts and restaurants are concerned about their ability to compete with the national chain.
- Even before the first mainstage show of the new academic year goes up on Yale Repertory Theatre stage on Sept. 27, members of the theater community have already managed to create, produce and perform three shows — in just 24 hours.
From 8 p.m. on Friday to 8 p.m. Saturday, the Yale Drama Coalition held a 24-hour theater festival, a project that culminated in the performances of three short plays on Saturday night. In its second year, the 24-hour undertaking is intended to incorporate freshmen into theater at Yale and to create a “place of experimentation” in which refinement is not an option, said Irene Casey ’14, the head of the YDC.
THE WEATHER
High of 70 degrees, low of 46 degrees, sunny.
THE FOOD
In the colleges
Breakfast: Steelcut Oats, Waffle Bar, Banana Nut Muffin
Lunch: Shrimp Bisque, French Onion Soup With Crouton, Bistro Flank Steak Sandwich, Penne Nicoise, Tofu Provencal, Ham Omelet, Portabella Mediterranean Wrap, Rosemary & Garlic Roasted Potatoes, Fresh Market Vegetable, Couscous Salad w/Dates and Almonds, Roasted Zucchini Salad, Peanut Butter Cookie
Dinner: Slow-Roast Salmon with Orange Thyme Butter, Vegan Ravioli w/ Mushroom Tomato Sauce, Honey-Mustard Grilled Chicken Sandwich, Roast Pepper & Goat Cheese Flatbread, Kalamata Olive Polenta, Fresh Market Vegetable, Couscous Salad w/Dates and Almonds, Roasted Zucchini Salad, Apple Nut Cake
In Commons
Breakfast: Maple Flavored Organic Oatmeal, Cage-Free Scrambled Eggs, Waffle Bar, Western Style Scrambled Eggs, Omelets To-Order, Buttermilk Pancakes, Scrambled Egg Whites, Home Fries, Banana Nut Muffin
Lunch: Vegan Lentil & Mushroom Soup, Chicken Orzo Soup, Tofu Provencal, Lemon Herbed Chicken, Penne, Organic Tomato Sauce, Hand Shaped Angus Burger With Bacon & Cheddar, Spinach Felafel Burger, Pepperoni Pizza, Fresh Vegetable Pizza, Cheese Pizza, Tofu Teriyaki, Green Beans STIR, Vegetable Fried Rice, Beef & Broccoli, Jasmine Rice, Chickpeas & Tomato Pita Sandwich, Forbidden Rice, Fresh Market Vegetable, Roasted Zucchini & Yellow Squash, Roasted Eggplant & Garbanzo Salad with Feta, Corn, Tomato & Basil Salad, Peanut Butter Cookie