University | 9:41 pm | January 27, 2013 | By Yale Daily News

Monday’s Buzz: 1.28.13

THE NEWS

  • For the first time in decades, Dwight Hall is undergoing a major overhaul to update its organizational structure. Following the retirement of former Executive Director Alex Knopp in September and former Financial Director Ray Bendici last spring, the organization hired an interim director to allow for a “time of reflection” in which Dwight Hall could complete structural and organizational changes.
  • Undergraduate Career Services will ramp up the number of its international internship programs this summer, providing work opportunities in new fields and geographic areas. UCS, which currently offers the World Fellows and International Bulldogs programs as structured, Yale-sponsored summer work opportunities, will expand both programs to include more locations and also debut a number of new positions to students in fields such as engineering and global health, said Jeanine Dames, director of UCS and associate dean of Yale College.
  • Last weekend, Trumbull College’s Nick Chapel theater was host to an unusual collaboration, “the river don’t flow no more,” written and directed by Klara Wojtkowska GRD ’13. Unlike most shows on campus, “river” brought together graduate and undergraduate students, as well as an actor from Quinnipiac University. Wojtkowska said her project initially ran into obstacles, from recruiting actors to finding a performance space, which made her realize how limited the performance resources available to graduate students are.
THE WEATHER

High of 34 degrees, low of 31 degrees, snow/sleet/rain.

THE FOOD

In the colleges

Breakfast: Steelcut Oats, Waffle Bar, Pumpkin Cranberry Muffin

Lunch: Vegetable Soup Pistou, Split Pea Soup With Ham, Chef’s Choice Frittata, Penne with Tofu & Winter Vegetables, “Old Country” Porketta, Pan Gravy, All Beef Grilled Hot Dog, Roasted Potatoes with Olives & Caper Dressing, Roasted Broccoli & Farro Salad, White Bean Salad with Sundried Tomato Vinaigrette, Peanut Butter Cookie

Dinner: Vegetable Soup Pistou, Split Pea Soup With Ham, Braised Steak Bourguignon, All-Natural Grilled Chicken Breast, Grilled Garden Burger, Roasted Vegetables & Provolone Panini, Shoestring French Fries, Roasted Broccoli & Farro Salad, White Bean Salad with Sundried Tomato Vinaigrette, Devils Food Cake

In Commons

Breakfast: Maple Flavored Organic Oatmeal, Waffle Bar, Omelets To-Order, Buttermilk Pancakes, Cage-Free Scrambled Egg Whites, Home Fries, Pumpkin Cranberry Muffin

Lunch: Southwest Black Bean Soup, Spinach & Gruyere Tart, Fajita Beef, Portabella Fajita, Guacamole, Penne, All-Natural Grilled Chicken Breast, Roasted Vegetables & Provolone Panini, Pepperoni Pizza, Fresh Vegetable Pizza, Cheese Pizza, Green Bean & Tofu, Vegetable Fried Rice, Beef & Broccoli, Jasmine Rice, Chickpeas & Tomato Pita Sandwich, Spanish Rice, Sauteed Carrots With Dill, White Bean Salad with Sundried Tomato Vinaigrette, Peanut Butter Cookie

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