- The 20-day “Save It or Shave It” campaign for Hyungmi Lim ’13, who is battling ovarian cancer, culminates Friday with a party called “Reading’s Weak,” held by the International Students Organization. Lim, an international student from South Korea on full financial aid, is juggling three classes, chemotherapy and an on-campus job at the Morse Buttery to pay for her medical expenses. To help her meet her financial costs, Liz Asai ’13 and Timothy Pham ’13, two of her friends in Morse, organized the campaign.
- Though some “visitors” to the Yale University Art Galleryhave to wear hard hats to do their work, the on-going construction has not kept professors or students from doing theirs. In fact, more faculty are using the space now than did before the renovations brought cranes and scaffolding to Chapel street. Data collected by gallery staff shows the gallery was used more for teaching last year than the previous year, and this year’s numbers are also on the rise.
- Students and administrators are still uncertain about the future of education courses at Yale. Kaitlyn Newell ’12, who organized a public gathering yesterday to raise awareness about the end of the certification program, said she is discouraged that students have not been given clear information about what courses will remain and why the program has to end before juniors can complete the two-year certification. Both Yale College Dean Mary Miller and Associate Dean of Undergraduate Education Joseph Gordon said they do not know which specific courses will be cut, though professors in the program said they have some idea.
High of 43 degrees, low of 29 degrees, mostly cloudy
In the colleges
Breakfast: Steelcut Oatmeal Bar, Steelcut Oats, Waffle Bar
Lunch: New England Clam Chowder, Wheatberry Pilaf, Corn & Scallion Tart, Fried Fresh Clam Strip Roll, Southwest Turkey Burger, Roast Beef Sandwich with Caramelized Onion, Fresh Herbed Green Beans, Chef’s Choice Pantry Salad, Caesar Salad With Chicken, Pasta Salad With Pesto Sauce, Chocolate Chip Cookie
Dinner: Chard & Gruyere Tart, Penne Tuscan Style, Beef Fajita, Fried Fresh Clam Strip Roll, Vietnamese Garlic Noodles, Broccoli With Lemon, Olive Oil & Garlic, Chef’s Choice Pantry Salad, Caesar Salad With Chicken, Pasta Salad With Pesto Sauce, Cherry Cobbler
Breakfast: Maple Flavored Organic Oatmeal, Waffle Bar, Scrambled Eggs, Omelets To Order, Scrambled Egg Whites, Sweet Potato Home Fries
Lunch: New England Clam Chowder, Corn & Scallion Tart, Creamy Macaroni & Cheese, Chef’s Choice Vegan Entree, Fillet Of Fish Sandwich With Cheese, Shoestring French Fries, Italian Sausage Patty Sandwich, Stir-Fried Peppers & Onions, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Organic Tomato Sauce, Green Bean & Tofu, Chef’s Choice WOK, Pork Dumpling, Jasmine Rice, Sweet & Sour Shrimp, Roast Beef Sand with Caramelized Onions, Broccoli With Lemon, Olive Oil & Garlic, Chickpea & Spinach Salad, Pasta Salad With Pesto Sauce, Chocolate Chip Cookie