- The University awarded 131 History degrees in 2010-’11, down from 217 in 2001-’02, according to data from the Office for Institutional Research (OIR). Professors interviewed said the department is investigating the cause of the decline, but they and students disagreed over whether it should be cause for concern. Steven Pincus, director of undergraduate studies for the History Department, said he wants students to understand that the department is “arguably the best” in the world and that a history degree can prepare them for any career.
- Students showed their patriotism with dancing and drinking Saturday night at Box 63 for a recuiting event launching a new alumni-led nonprofit. Operation Opportunity, founded by Jesse Reising ‘11 and Nick Rugoff ‘11 last spring, provides mentorship in college admissions and assimilation to children of fallen soldiers and to veterans returning to school after service. Kallie Parchman, director of outreach, said over 50 students attended and requested more information on Operation Opportunity’s volunteer college counselor positions.
- Yarn met homeless advocacy on Saturday at the School of Public Health. A group of seven School of Public Health students met in the school’s student lounge on College Street to knit scarves that will be donated this Christmas to the New Haven Home Recovery — a local nonprofit that provides support to homeless women and children.
High of 60 degrees, low of 52 degrees, showers.
In the colleges
Breakfast: Steelcut Oats, Maple Flavored Organic Oatmeal, Waffle Bar, Cinnamon Coffee Cake Muffin
Lunch: Cream Of Roasted Butternut Squash Soup, Wonton Soup, Penne with Sausage & Escarole, Ginger-Scallion Stir-Fried Chicken, Sautéed Bok Choy, Roasted Tofu With Cilantro Citrus Sauce, Tomato Chutney, Roasted Turkey Breast Sandwich, Aioli, Sticky Rice, Broccoli With Lemon, Olive Oil & Garlic, Chickpea, Peppers, Olives & Charmoula, Tabbouleh, Rocky Road Brownie, Toffee Cookie
Dinner: Santa Fe Chicken Stew (Bacon), Tri-Color Tortellini, Stir-Fried Beef & Snap Peas, Organic Tomato Sauce, Alfredo Sauce, Pho Noodle Bowl Bar, Golden Harvest Rice Blend, Sautéed Swiss Chard, Spinach with Cinnamon Citrus Vinaigrette, Chickpea, Peppers, Olives & Charmoula, Tabbouleh, German Chocolate Cake
Breakfast: Maple Flavored Organic Oatmeal, Waffle Bar, Western Style Scrambled Eggs, Buttermilk Pancakes, Cage-Free Scrambled Egg Whites, Cage-Free Scrambled Eggs, Home Fries, Cinnamon Coffee Cake Muffin
Lunch: Chicken Rice Soup, Southwest Black Bean Soup, Spinach & Gruyere Tart, Fajita Beef, Portabella Fajita, Penne, Organic Tomato Sauce, Alfredo Sauce, Chefs Choice All-Natural Burger, Herb Marinated Chicken Breast, Garden Burger, Chinese Marinated Tofu, Pepperoni Pizza, Cheese Pizza, Vegetable Fried Rice, Jasmine Rice, Beef Lo Mein, Vegetable Curry, Szechuan Tofu Stir Fry, Chickpeas & Tomato Pita Sandwich, Spanish Rice, Sautéed Carrots With Dill, Arugula & Pear Salad, Tabbouleh, Rocky Road Brownie, Toffee Cookie