September 24th, 2012 | University

Tuesday’s Buzz: 9.25.12

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Photo by Phillipp Arndt.

THE NEWS

  • Which senior society lost its tomb this year? And what are they doing to get it back? Find out in tomorrow’s News.
  • Starting next Monday, professors will have a new venue to discuss and adopt formal views of the Faculty of Arts and Sciences. The recently introduced FAS meetings — created in part in part to address concerns some professors raised last semester regarding University governance — will allow professors to propose resolutions to be voted on and “formally adopted as the views of the FAS faculty,” under recommended regulations released by Provost Peter Salovey last Thursday.
  • New federal job data reveals dim prospects for Connecticut as it struggles to lift itself out of recession. After 14 months of steady job gains, the state economy battled a rough summer — Connecticut’s August labor statistics, released Friday, reported the biggest one-month unemployment increase in 36 years on top of job losses in June and July.

THE WEATHER

High of 73 degrees, low of 57 degrees, sunny.

THE FOOD

In the colleges

Breakfast: Maple Flavored Organic Oatmeal, Waffle Bar, Blueberry Oat Tea Bread

Lunch: Cream Of Roasted Tomato Soup, Chicken Noodle Soup, Braised Lentils With Kale, Crunchy Pork Chop, Chili Dog, Grilled Cheese & Tomato On Wheat, Pita with Chickpea, Spinach & Cukes, Shoestring French Fries, Fresh Market Vegetable, Farro Waldorf Salad, Creamy Coleslaw, Iced Red Velvet Heath Bar Cupcake, Oatmeal Cranberry Cookie with Organic Ingredients

Dinner: Meatless Jambalaya, Grits, Southern Fried Chicken, Blackened Catfish Fillet, Mashed Sweet Potatoes, Fresh Market Vegetable, Farro Waldorf Salad, Creamy Coleslaw, Apple Crumb Pie

In Commons

Breakfast: Cream Of Wheat, Texas French Toast, Cage-Free Scrambled Eggs, Bacon Slices, Omelets To Order, Waffle Bar, Zucchini Frittata, Scrambled Egg Whites, Shredded Potatoes, Blueberry Oat Tea Bread

Lunch: Cream Of Roasted Tomato Soup, Turkey & Wild Rice Soup, Lime & Cilantro Carne Asada, Quinoa Black Bean & Corn Pilaf, Bolognese Sauce, Penne, Organic Tomato Sauce, Turkey Quesadilla, Grilled Frankfurter, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Broccoli & Tofu, Shrimp Fried Rice, Jasmine Rice, Vegetable Curry, Italian Deli Zep, Refried Black Beans, Fresh Market Vegetable, Spiced Roasted Local Carrots, Creamy Coleslaw, Chick Pea Salad, Iced Red Velvet Heath Bar Cupcake, Oatmeal Cranberry Cookie with Organic Ingredients