Thursday’s Buzz: 9.19.13
- On a quest to raise the number of high-achieving low-income students on selective college campuses, the Yale Admissions Office has partnered with the state of Delaware to increase the amount of college preparation resources available to students living there. Dean of Undergraduate Admissions Jeremiah Quinlan, Delaware state officials and College Board president David Coleman announced a new initiative to improve college access for Delaware high school students on Wednesday morning. The project — which will be run by the state governor’s office in conjunction with College Board, the national SAT and AP testing service — will distribute information about applying to college to every high school student in the state.
- As University President Peter Salovey charts an agenda for his first year in office, he is addressing a variety of issues, including his email communications. After calling for a “more open” and “more accessible” Yale when he was named president last November, Salovey said he has started to implement changes to the ways his office traditionally communicates with students, staff and faculty. In particular, Salovey has emailed the entire Yale community every two weeks since he took office at the beginning of July in an email series titled “Notes from Woodbridge Hall,” which has been largely made up of Salovey’s personal musings about University and national affairs.
After garnering broad interest from the Yale community last semester, Tivli is back with expanded offerings and functionality. During its inaugural semester last spring, more than half of eligible undergraduates used Tivli, an Internet-protoc
ol television (IPTV) service that allows students to stream live television from their laptops. Tivli now offers four new channels — Fox News, HLN, YES Network and NBC Sports Network — as well as 10 hours of DVR storage, said Director of ITS network services David Galassi.
High of 74 degrees, low of 51 degrees, sunny.
In the colleges
Breakfast: Hard Cooked Eggs, Vegan Waffles, Cinnamon Waffle Ring, Fresh Fruit, Steel Cut Oatmeal, Waffle Bar
Lunch: Salmon with Mango Salsa, Italian Flatbread, Pasta with Butternut Squash, Pear and Sage, Italian Vegetable Soup, Lentil Soup, Beet Salad with Gorgonzola and Greens, Greek Bean Salad, Ham Salad Wraps, Roasted Garlic Hummus, Triple Fudge Cookies, Butterscotch Blondies, Fresh Fruit, Hand Breaded Chicken Tenders, Barbecue Sauce, Duck Sauce, Honey Mustard Dip
Dinner: Old Country Porketta, Sweet Potato and Quinoa Burger, Pasta with Capers, Parsley, and Olive Oil, Italian Vegetable Soup, Lentil Soup, Beet Salad with Gorgonzola and Greens, Greek Bean Salad, Grilled Polenta with Mushrooms and Spinach, Creamsicle Pound Cake, Fresh Fruit, Balsamic Marinated Chicken Sandwich
Breakfast: Hard Cooked Eggs, Cage Free Scrambled Eggs, Cage Free Scrambled Egg Whites, Vegan Waffles, Waffle, Chefs Choice Omelet, Potato Pancakes (Latkes), Cinnamon Walnut Ring, Fresh Fruit, Pain Perdu, Steel Cut Oatmeal, Waffle Bar, Breakfast Sausage Links
Lunch: Salmon with Mango Salsa, Italian Flatbread, Spaghetti, Organic Tomato Sauce, Italian Vegetable Soup, Lentil Soup, Beet Salad with Gorgonzola and Greens, Ham Salad Wraps, Roasted Garlic Hummus, Triple Fudge Cookies, Butterscotch Blondies, Hand Breaded Chicken Tenders, Cheese Pizza, Pepperoni Pizza, Broccoli and Bianca Pizza, Jasmine Rice, Chicken Stirfry with Teriyaki, Vegetable Stir Fry Lo Mein, Vegan Tofu and Bok Choy with Garlic Sauce, Barbecue Sauce, Duck Sauce, Honey Mustard Dip