- About 250 graduate students congregated at Sterling Memorial Library Wednesday to release a report about what they described as Yale’s corporate character and failure to collaborate with faculty and graduate students in making policy decisions about their work. Leaders of the Graduate Employees and Students Organization argued this point both in the 15-page report, titled “Yale Inc.: The Corporate Model in Higher Education” and in prepared remarks at the rally.
- Less than two months into his time as Ward 1 Alderman, Michael Jones ‘11 told the News last February he would need a “compelling reason” to seek a second term. While Jones said he would not be announcing his intentions until early April, it already seems as if on several of his top policy priorities could outlast his first term, which ends next January. Among these issues Jones hopes to advance in the coming year are an expansion of the city’s living wage law and an explicit protection in city ordinances against discrimination on the basis of gender identity.
- The Elizabethan Club of Yale, is sponsoring three undergraduate productions of Renaissance dramas this semester in honor of its 100th anniversary. Productions of Shakespeare’s “Hamlet” and “Romeo and Juliet” are each receiving $1,300 from the Club while Christopher Marlow’s “Doctor Faustus” will go up this semester with a budget enhanced by an $1,800 award.
High of 26 degrees, low of 9 degrees, sunny
In the colleges
Breakfast: Waffle Bar, Yale Ginger Scone, Maple Oatmeal Scone
Lunch: Chicken Gumbo Soup, Vegan Lentil & Mushroom Soup, Hand-breaded Chicken Tenders, Couscous with Seitan, Raisins & Almonds, Spinach & Feta Quiche, Honey Mustard Dip, Mesquite Barbecue Sauce, Baked Potato Bar, Baked Potato, Sundried Tomato Mayonnaise, Grilled Prosciutto & Arugula Sandwich, Riviera Blend Vegetables, Apple Pecan Ranch Salad, Calabrian Roasted Cauliflower Salad, Quinoa & Red Pepper Salad, Organic Plain Brownie, Gingersnap
Dinner: Tofu & Soy Baked Ziti, Turkey Gravy, Roast Turkey Breast, Broccoli & Cheddar Quiche, Beef With Eggplant & Black Bean Sauce, Rice, Mashed Fresh Potatoes, Chef’s Choice Roasted Fresh Vegetables, Roasted Zucchini & Yellow Squash, Apple Pecan Ranch Salad, Calabrian Roasted Cauliflower Salad, Quinoa & Red Pepper Salad, Gold Cupcake With Organic Ingredients
Breakfast: Grits, Waffle Bar, Omelets To-Order, Cage-Free Scrambled Egg Whites, Cage-Free Scrambled Eggs, Breakfast Sausage Links, Potato Pancakes, Yale Ginger Scone, Maple Oatmeal Scone
Lunch: Chicken Gumbo Soup, Corn Chowder, Cuban Sandwich, Penne Tuscan Style, Trattoria Burger, Curly Fries, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Organic Tomato Sauce, Vegetable Lo Mein, General Tso’s Chicken, Stir Fried Broccoli, Roast Beef Sand with Caramelized Onions, Aragonian Lentils & Mushroom, Calabrian Roasted Cauliflower Salad, Organic Plain Brownie, Gingersnap
Dinner: Chicken Gumbo Soup, Fennel Chile Roasted Turkey Breast, Tofu & Soy Baked Ziti, Turkey Gravy, Crunchy Pork Chop, Chef’s Choice Vegan Entree, Mashed Yukon Gold Potatoes, Cornbread Stuffing, Roasted Butternut Squash, Aragonian Lentils & Mushroom, Calabrian Roasted Cauliflower Salad, Iced Gold Cupcake