Friday’s Buzz: 3.8.13
Though the School of Management reported a slight decrease in the overall participation rate in its alumni fund for the 2012 fiscal year, the school has maintained a high alumni participation rate over the past 10 years in comparison to peer schools. The SOM’s alumni fund raised roughly $1,500,000 during the 2012 fiscal year and over 44 percent of alumni made donations — down from roughly 49 percent in the 2011 fiscal year. With over 40 percent of SOM alumni participating in the alumni fund each year over the past 10 fiscal years, the school has the second-highest alumni participation rate among U.S. business schools.
- The Academic Review Committee is homing in on possible ways for the University to allocate faculty teaching positions between departments. For the past four years, the University has been unable to fund as many new teaching positions and initiatives as it could before the onset of the recession in 2008, Provost Benjamin Polak said, adding that new strategies are necessary to ensure that departments can plan for the future.
- On an ordinary day, the lobby of the Student Financial Services Center is clean, brightly lit — and almost completely empty. The center, which contains the financial aid offices for Yale College and other Yale schools, employs a team of 14 full-time staff members, roughly two-thirds of whom are qualified to provide students with information on financial aid, financial policies and personal finance, upon request. Following a Feb. 27 report that found that the majority of college students are highly inexperienced in matters of personal finance, the report concluded with a strong recommendation that all colleges implement a mandatory financial literacy curriculum for students. University Director of Financial Aid Caesar Storlazzi said he and his staff are eager to help students get started managing their finances, but he added that his office must first raise awareness about the services it offers.
High of 38 degrees, low of 26 degrees, snow.
In the colleges
Breakfast: Steelcut Oats, Waffle Bar, Blueberry Muffin
Lunch: New England Clam Chowder, Chef’s Choice Vegan Entree, Dinosaur Shepherd’s Pie, All-Natural Grilled Chicken Breast, Grilled Garden Burger, All-Natural Grilled Cheeseburger, All-Natural Grilled Burger, Turkey Burger With Spinach, Batter Fried Fresh Fish, Spicy Roast Beef Sandwich, Shoestring French Fries, Fresh Market Vegetable, Chef’s Choice Pantry Salad, Aragonian Lentils & Mushroom, Chewy Peanut Butter Brownie, Coconut Macaroon
Dinner: New England Clam Chowder, Chef’s Choice Cod, Alice’s Savory Herb Meatballs, Chicken Parmigiana, Chef’s Choice Vegan Entree, Angel Hair, All-Natural Grilled Chicken Breast, Grilled Garden Burger, All-Natural Grilled Cheeseburger, All-Natural Grilled Burger, Fresh Market Vegetable, Chef’s Choice Pantry Salad, Aragonian Lentils & Mushroom, Iced Oreo Cake
Breakfast: Maple Flavored Organic Oatmeal, Cage-Free Scrambled Eggs, Waffle Bar, Omelets To-Order, Chocolate Chip Pancakes, Scrambled Egg Whites, Sweet Potato Home Fries, Blueberry Muffin
Lunch: New England Clam Chowder, Peruvian Vegetable Stew, Berkeley Mac & Cheese, Linguine, Grilled Frankfurter, Spinach Pizza, Pepperoni Pizza, Cheese Pizza, Tofu & Vegetable Stir Fry, Shrimp Lo Mein, Shrimp Fried Rice, Jasmine Rice, Stir Fried Broccoli & Carrots, Blue Apple Salad Wrap, Fresh Market Vegetable, Aragonian Lentils & Mushroom, Marinated Green Bean Salad, Peanut Butter Blondie, Coconut Macaroon