• The Occupy movement has come to New Haven, bringing with it hippies, anarchists and people who just want to hold big business accountable. Reporter Tapley Stephenson follows the occupiers for a week, taking stock of preparations, identity and what the hell they actually want in this week’s WEEKEND cover.
  • With four residential college orchestras, the Yale Symphony Orchestra, and the School of Music’s Philharmonia Orchestra, it may seem to some that Yale already has a glut of instrumental ensembles. But Gregory Robbins MUS ’12 sees room for one more.

    The Delphi Chamber Orchestra, founded by Robbins last spring, started out as a means of playing music that was not suited to larger orchestras like the Philharmonia. The 45-man group, which debuted in April, will kick off its first full season Friday evening.

  • Eighty-two Yalies studied abroad last semester, 36 studied abroad last fall and four were abroad for the entire academic year. While the number of Yalies abroad last year was approximately the same at Harvard and Princeton, according to assistant director of study abroad at the Center for International Experience Susan Evans, still this group represents less than 3 percent of the undergraduate population.


High of 72 degrees, low of 52 degrees, showers.


In the colleges

Breakfast: Waffle Bar

Lunch: New England Clam Chowder, Wheatberry Pilaf, Memphis Style Pulled Pork Sandwich, Corn & Scallion Tart, Turkey Burger, Roast Beef Sandwich with Caramelized Onion, Sweet Potato Waffle Fries, Fresh Herbed Green Beans, Caesar Salad With Chicken, Pasta Salad With Pesto Sauce

Dinner: Mediterranean Foccacia, Penne Tuscan Style, Beef Fajita, Vietnamese Garlic Noodles, Fresh Broccoli Crowns, Caesar Salad With Chicken, Pasta Salad With Pesto Sauce, Red Velvet Cake

In Commons

Breakfast: Maple Flavored Organic Oatmeal, Waffle Bar, Scrambled Eggs, Chocolate Chip Pancakes, Scrambled Egg Whites, Sweet Potato Home Fries

Lunch: New England Clam Chowder, Wheatberry Pilaf, Chili-spiced Mahi Mahi Fillet, Berkeley Mac & Cheese, Linguine, White Clam Sauce, Organic Tomato Sauce, Chefs Choice All-Natural Burger, Herb Marinated Chicken Breast, Garden Burger, Chinese Marinated Tofu, Pepperoni Pizza, Cheese Pizza, Pork Dumpling, Jasmine Rice, Cod Filet With Fresh Herbs, Curried Tofu, Roasted Broccoli & Cauliflower, Watermelon, Arugula & Ricotta Salad, Pasta Salad With Pesto Sauce