- The arrival of Kimberly Goff-Crews ’83 LAW ’86 as vice president for student life next fall will bring much-needed oversight to student affairs, according to graduate and professional school student life administrators. Goff-Crews will chair a new committee of student life administrators in Yale College, the Graduate School of Arts and Sciences and the professional schools. Student life adminstrators across the University have collaborated occassionally in the past but have lacked consistent coordination, adminstrators said. Though students’ academic lives differ substantially across Yale’s schools, administrators said they would benefit from a more formal exchange of ideas and practices.
- A rocky 18 months of negotiations preceded the final ratification of a new six-year contract between the University and the Yale Police Department’s union on Oct. 26. The University adopted “hard bargaining and high pressure tactics designed to force settlement” when negotiating with the Yale Police Benevolent Association (YPBA), alleged Rich Simons, the union’s president, in a November statement to the News. But University spokesman Tom Conroy said the YPBA ratified an “excellent contract” without the need for outside assistance or interruption in department operations, indicating that the negotiation process was successful.
- Thursday’s screening of Kenneth Branagh’s film adaptation of “Henry V” at the Whitney Humanities Center kicks off a series of film showings organized as part of the Shakespeare at Yale festival this semseter. English professor Brian Walsh, who teaches this semester’s “Shakespeare on Film” seminar, spoke with the News about the history and unique challenges of bringing the Bard to the silver screen.
High of 39 degrees, low of 35 degrees, clear.
In the colleges
Breakfast: Steelcut Oats, Waffle Bar, Cinnamon Raisin Bun
Lunch: Greek Vegetable Soup, Chicken Orzo Soup, Felafel With Tahini Dressing, Hot Corned Beef Sandwich, Spanakopita, Broccoli Hummus Spread, Chicken Souvlaki, Ricotta Prosciutto & Arugula Sandwich, Sweet Potato Fries, Fresh Green Beans & Mushroom Sauté, Curried Rice Salad, Romaine with Sesame Ginger Vinaigrette, Aragonian Lentils & Mushroom, Oatmeal M & M Cookie, Blondie With Chocolate Chips
Dinner: BBQ Beef Short Ribs Korean Style, Quinoa Black Bean & Corn Pilaf, Turkey Gravy, Turkey Meatloaf, Stir-Fried Chicken, Three Cheese Baked Ziti, Broccoli Hummus Spread, Baked Polenta, Brussels Sprouts With Shallots & Mustard, Curried Rice Salad, Romaine with Sesame Ginger Vinaigrette, Aragonian Lentils & Mushroom, Blueberry Cheesecake Kiss
Breakfast: Steelcut Oats, Apple Cinnamon Dairyless Pancakes, Waffle Bar, Scrambled Eggs, Omelets To-Order, Scrambled Egg Whites, Red Bliss Home Fries, Cinnamon Raisin Bun
Lunch: Curried Ginger Carrot Soup, Bean & Bacon Soup, Chard & Gruyere Tart, Roast Loin Of Pork, Puttanesca Sauce, Penne, Organic Tomato Sauce, Chefs Choice All-Natural Burger, Herb Marinated Chicken Breast, Garden Burger, Chinese Marinated Tofu, Pepperoni Pizza, Cheese Pizza, Mushroom Pizza, Vegetable Lo Mein, Chicken & Broccoli, Vegetable Fried Rice, Jasmine Rice, Curried Tofu, Curried Pork Sand With Chutney & Arugula, Chef’s Choice Fries, Creamy Polenta with Marscapone & Herbs, Fresh Green Bean-Garlic Sauté, Curried Rice Salad, Aragonian Lentils & Mushroom, Oatmeal M & M Cookie, Blondie With Chocolate Chips