• Residential college dining halls lost one of their longtime hallmarks this fall: custom designed dishware. And the students frequenting those dining halls were not the only ones hit by the change. Yale Dining recently replaced the individual college dishware with a generic set of china. With a larger surface area and no rim around the edges, the uniform new plates are designed to cut back on tray usage and to reduce theft by students seeking a full set of the college plates, Yale Dining Executive Director Rafi Taherian said in August.
  • Before the first home game of the season against Georgetown this Saturday, Yale football fans will have to adjust their pre-game plans and activities to comply with updated tailgating regulations. This August, a committee comprised of Dean of Student Affairs Marichal Gentry, officials from the Athletics Department, a number of college masters and deans and representatives of the Yale Police Department approved changes to the University’s football tailgate rules intended to cut down on underage drinking. Students were notified of these changes by email on Tuesday.
  • After operating independently for several years,Yale Law School’s dining hall is consolidating some fuctions with central campus’s Yale Dining this year.


High of 74 degrees, low of 43 degrees, showers.


In the colleges

Breakfast: Waffle Bar, Apple Strudel

Lunch: Chicken Noodle Soup, Cream Of Fresh Mushroom Soup, Orecchiette with Broccoli & Chickpeas, Pizza With Roasted Heirloom Tomato, Pizza With Buffalo Chicken, Pork Fajita, Jasmine Rice, Fresh Green Beans Sauté, Insalata Di Farro, Orecchiette Pasta with Zucchini & Mozzarella, Fattoush Salad, Apple Cinnamon Walnut Bar

Dinner: Tilapia Francaise, Pappardelle With Sausage Mozzarella & Sauce, Tofu Stuffed Acorn Squash, Broccoli & Cheese Pasta, Jasmine Rice, Insalata Di Farro, Orecchiette Pasta with Zucchini & Mozzarella, Fattoush Salad

In Commons

Breakfast: Grits, Waffle Bar, Fried Egg & Cheese Sandwich, Cage-Free Scrambled Egg Whites, Cage-Free Scrambled Eggs, Breakfast Ham Slice, Potato Pancakes, Apple Strudel

Lunch: Pumpkin Pear & Coriander Soup, Tortellini & Spinach Soup, Hand-breaded Chicken Tenders, Cornmeal-Crusted Catfish, Cashew Chili, Spaghetti, Organic Tomato Sauce, Chefs Choice All-Natural Burger, Herb Marinated Chicken Breast, Garden Burger, Chinese Marinated Tofu, Pepperoni Pizza, Cheese Pizza, BLAT Sandwich, Oven Roast Potatoes, Peas, Eggplant Caponata, Penne Caprese Salad, Apple Cinnamon Walnut Bar