• For Elis looking to have fun on weekends, the common phrase “all roads lead to Toads” is becoming a subject of debate. For the past 37 years, Toad’s Place on York St. has been a staple weekend hot-spot for Yalies, but today, a growing number of students are finding reasons to seek other entertainment venues. Students interviewed said that changing crowd demographics and a growing number of social alternatives are eroding Toads’ decades-long dominance over college nightlife.
  • University administrators hoping to improve the sexual climate on campus through student-based leadership councils are facing resistance from leaders of undergraduate organizations. University President Richard Levin has advised student groups to develop committees similar to the Singing Group Council (SGC), which oversees Yale’s 15 a cappella groups, and added that the administration would start by expanding leadership councils to fraternities and sororities.
  • A new exhibit in Rudolph Hall provides a look back at two iconic figures in Yale’s architectural history.

    On Monday, “Gwathmey Siegel: Inspiration and Transformation” opened at the Yale School of Architecture to celebrate the life and work of Charles Gwathmey ARC ’62 and Robert Siegel, the architects behind the renovation of Rudolph Hall and the addition of the Loria Center on York Street. Designed to showcase the close relationship between art and architecture in many of their firm’s structures, the exhibit focuses on eight projects from 45 years of practice.


High of 60 degrees, low of 44 degrees, rainy.


In the colleges

Breakfast: Grits, Waffle Bar, Banana Bread

Lunch: Vegetarian French Onion Soup, Manhattan Clam Chowder, Chicken Quesadilla, Chef’s Choice Express Bar, Pork Carnitas, Green Chile Quesadilla, Thai Vegetable Wrap with Tofu, Refried Black Beans, Red Beans & Rice, Cut Corn, Romaine with Sesame Ginger Vinaigrette, Insalata Di Grano, Tuscan Potato & Pepper Salad, Cherry Jubilee Cupcake, Oatmeal M & M Cookie

Dinner: Chicken Lazio, Vegan Ravioli With Organic Tomato Sauce, Chef’s Choice Express Bar, Marinated Grilled Steaks, Sautéed Onions, Sautéed Mushrooms, Roasted Zucchini & Yellow Squash, Romaine with Sesame Ginger Vinaigrette, Insalata Di Grano, Tuscan Potato & Pepper Salad, Tiramisu Cake

In Commons

Breakfast: Steelcut Oats, Waffle Bar, Omelets To-Order, Cage-Free Scrambled Egg Whites, Cage-Free Scrambled Eggs, Apple Cinnamon Dairyless Pancakes, Red Bliss Home Fries, Banana Bread

Lunch: Thai Coconut Chicken Soup, Butternut Squash Soup, Miso Soup, Roasted Turkey Breast, Stir-fried Cabbage, Peppers, Peanuts & Peas, Bombay Spiced Roast Pork, Cranberry Chutney, Turkey Gravy, Tofu Stuffed Acorn Squash, Puttanesca Sauce, Penne, Organic Tomato Sauce, Chefs Choice All-Natural Burger, Herb Marinated Chicken Breast, Garden Burger, Chinese Marinated Tofu, Pepperoni Pizza, Mushroom Pizza, Cheese Pizza, Broccoli & Tofu, Vegetable Fried Rice, Dragon Chicken, Jasmine Rice, Stir-Fried Beef & Peppers, Thai Vegetable Wrap with Tofu, Refried Black Beans, Mashed Red Bliss Potatoes, Chef’s Choice Fries, Fresh Brussels Sprouts, Mexican Corn, Insalata Di Grano, Broccoli Olive & Ricotta Salata Salad, Cherry Jubilee Cupcake, Oatmeal M & M Cookie, Apple Pie