• A $20 million donation that came as part of the Yale Tomorrow Campaign will fund a redesign of the Sterling Memorial Library’s iconic atrium, Vice President for Development Inge Reichenbach told the News. Library administrators said the gift would help restore the Library’s “nave” — the atrium patrons see upon entering the building that contains the circulation and reference desks — to its “original glory and grandeur” while increasing functionality.
  • Though plans to overhaul Yale’s administrative systems under YaleNext were ended by the onset of the recession in 2008, the University has continued to implement some of the program’s initiatives at a slower pace than originally intended. In fall 2008, the Yale Corporation approved $20 million for the projects of YaleNext — an initiative designed to implement “the next generation of Yale’s administrative systems,” Vice President for Finance and Business Operations Shauna King said in a Thursday email.
  • Throughout Yale’s long history, Native Americans have often been an invisible minority. Within the last year, under Assistant Dean Theodore Van Alst’s tenure, advances in recruiting and plans for a new Native house have helped the Native American community in its struggle for recognition. Read more in this week’s WEEKEND cover.


High of 51 degrees, low of 35 degrees, clear.


In the colleges

Breakfast: Steelcut Oats, Waffle Bar, Whole Grain Apple Spice Bread

Lunch: New England Clam Chowder, Chana Masala, Quiche Lorraine, Whole Grain Penne, Linguine, Organic Tomato Sauce, Chicken Caesar Wrap, Jasmine Rice, Fresh Broccoli Florets, Green & Yellow Beans with Nuts, Spinach with Creamy Gorgonzola Dressing, Yale Signature Cookie

Dinner: Stir-Fried Turkey & Broccoli, Pork Burgers, Tofu Parmigiana, Whole Grain Penne, Linguine, Organic Tomato Sauce, Sticky Rice, Steamed Fall Harvest Vegetables, Green & Yellow Beans with Nuts, Spinach with Creamy Gorgonzola Dressing, Nutella Bread Pudding

In Commons

Breakfast: Chocolate Chip Pancakes, Maple Flavored Organic Oatmeal, Waffle Bar, Scrambled Eggs With Mushrooms, Cage-Free Scrambled Egg Whites, Cage-Free Scrambled Eggs, Sweet Potato Home Fries, Whole Grain Apple Spice Bread

Lunch: Manhattan Clam Chowder, St. Louis Style BBQ Spareribs, Eggplant Parmesan, 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, Shrimp with String Beans, Jasmine Rice, Vegetarian Egg Rolls, Tofu Lo Mein, Jasmine Rice, Roasted Broccoli & Cauliflower, Dawn’s Panzanella, Potato Salad With Rosemary, Yale Signature Cookie