Wednesday’s Buzz: 9.18.13
- With fall semester comes the start of a new job search for many students, especially those who belong to the class of 2014. But as these students log online to peruse career opportunities for the summer or year, they may face a stark white page that is utterly unfamiliar. Earlier this year, Undergraduate Career Services launched a new online resource system for students and alumni that aims to streamline communication between students and employers. The new system — Yale UCS Symplicity — replaced the previous eRecruiting platform and runs in a similar format.
- This year the Yale Cabaret, the primary home for extracurricular productions mounted by students at the School of Drama, will follow a less hierarchical managing structure than in past years. The theater will be run by three co-artistic directors, Whitney Dibo DRA ’14, Kelly Kerwin DRA ’15 and Lauren Dubowski DRA ’14, while the Cabaret had one head artistic director and two associate artistic directors last year. All three women said their experiences working in collaboration-based theater prior to attending the drama school informed their desire to bring this leadership model to the Yale Cabaret.
Last week, the University received a $2.5 million fund from capital support group Connecticut Innovations, spelling good news for students hoping to jumpstart their own business ventures on campus. Partnering with the Yale Entrepreneurial Institute and early-stage venture fund support group Elm Street Ventures, CI established the fund to assist the most promising ventures emerging from YEI’s programs, including the highly selective 10-week Summer Fellowship Program and the Venture Creation Program. Using this new “YEI Innovation Fund”, student teams apply to receive up to $100,000 to further develop their businesses.
High of 70 degrees, low of 49 degrees, sunny.
In the colleges
Breakfast: Hard Cooked Eggs, Vegan Waffles, Waffle, Cinnamon Buns, Fresh Fruit, Steel Cut Oatmeal, Waffle Bar
Lunch: Chicken Souvlaki, Falafel Pita Sandwich with Tzatziki, Moroccan Bean Stew, Yellow Split Pea Soup, Lemon Chicken Soup, Roasted Cauliflower Salad with Tahini Dressing, Tabbouleh Salad, Athenian Chicken Pita, Lemon Hummus, Lemon Herbed Israeli Couscous, Chocolate Chip Cookies, Yellow Cupcakes, Fresh Fruit, Eggplant and Red Pepper Panini
Dinner: Biscuits with Sausage Gravy, Sliced Bacon, Waffle, Banana Nutella French Toast, Hard Cooked Eggs, Vegan Waffles, Steel Cut Oatmeal, Yellow Split Soup, Lemon Chicken Soup, Roasted Cauliflower Salad with Tahini Dressing, Tabbouleh Salad, O Brien Potatoes, Cherry Cheese Strip, Fresh Fruit, Chefs Choice Omelet, Buttermilk Pancakes, Waffle Bar
Breakfast: Hard Cooked Eggs, Cage Free Scrambled Eggs, Cage Free Scrambled Egg Whites, Vegan Waffles, Waffle, Chefs Choice Omelet, Red Bliss Home Fries, Cinnamon Buns, Fresh Fruit, Chocolate Chip Pancakes, Steel Cut Oatmeal, Waffle Bar
Lunch: Chicken Souvlaki, Moroccan Bean Stew, Penne Pasta, Organic Tomato Sauce, Chefs Choice Pasta Sauce, Yellow Split Pea Soup, Lemon Chicken Soup, Roasted Cauliflower Salad with Tahini Dressing, Athenian Chicken Pita, Lemon Hummus, Chocolate Chip Cookies, Yellow Cupcakes, Garlic Steak Fries, Cheese Pizza, Mushroom Pizza, Pepperoni Pizza, Jasmine Rice, Chicken Thigh Stir Fry with Broccoli, Vegetable Stir Fry Lo Mein, Vegan Curry Tofu