- Last fall, New York City Mayor Michael Bloomberg and Comptroller John Liu announced plans for an overhaul of the city’s pension funds. The proposal — centered on depoliticizing and professionalizing management of the funds — would be a historic one, they said, benefiting all New York City taxpayers by driving down pension costs. Key to these plans was Ranji Nagaswami SOM ’86, who as the city’s chief investment adviser had helped lead efforts central to determining how the city could earn higher returns on its more than $100 billion in pension fund investments. The News sat down with her in December.
- Occupy organizers on the New Haven Green continue to protest the social ills of big business in America, but over the past several months, the demonstration itself has handed some big costs to city taxpayers. Since the Occupy New Haven movement began last October, city officials said they have spent over $60,000 in overtime compensation for police officers ensuring that the protest remains safe. The Elm City also pays $1,900 per month to to supply Port-a-Potties and garbage removal services for organizers.
- Seniors in the Architecture major will have to abandon T-squares and straight edges for their latest project: designing water slides for the Wild Wadi Water Park in Dubai. On Monday Architecture professor Steven Harris announced that students in the “Senior Project Design Studio” will travel to Dubai from Jan. 26 to 30 to study the city’s architecture and gather information for their final assignment in the design track of the major. The students will enter their designs into a global architecture contest sponsored by the Jumeirah hotel chain, which owns the water park.
High of 48 degrees, low of 41 degrees, rainy.
In the colleges
Breakfast: Steelcut Oats, Chef’s Choice Hot Cereal, Waffle Bar, Bacon Corn Muffin
Lunch: Escarole & Sausage Soup, Creamy Tomato & Roasted Garlic Soup, Pizza With Alberta’s Pomodoro Sauce, Pizza With Buffalo Chicken, Chick Peas In Tomato Sauce, Grilled All Beef Franks, Rachel Sandwich With Coleslaw, BLAT Sandwich, Broccoli & Cauliflower, Stir Fried Carrots & Spinach, Arugula Fennel Fontina Salad, Chickpea, Peppers, Olives & Charmoula, German Potato Salad, Bikini Bar
Dinner: Asian Sweet & Spicy Spareribs, Teriyaki Chicken Breast, General Tso’s Tofu, Groundnut Stew, Grilled All Beef Franks, Sticky Rice, Fresh Zucchini & Carrots, Arugula Fennel Fontina Salad, Chickpea, Peppers, Olives & Charmoula, German Potato Salad, Golden Pound Cake
Breakfast: Grits, Cage-Free Scrambled Egg Whites, Waffle Bar, Scrambled Eggs, Fried Egg & Cheese Sandwich, Sausage Links, Potato Pancakes, Bacon Corn Muffin
Lunch: Italian Sausage & Pasta Soup, Corn Chowder, Vegan Bean Burrito, Chili Con Carne, Spaghetti, Chef’s Choice Pasta Sauce, Organic Tomato Sauce, Chefs Choice All Natural Burger, Herb Marinated Chicken Breast Sandwich, Garden Burger, Chinese Marinated Tofu, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Tofu Pad Thai, Green Bean & Tofu, Vegetable Fried Rice, Jasmine Rice, General Tso’s Chicken, Ciabatta Caprese Sandwich, Cilantro Rice, Chef’s Choice Fries, Glazed Fresh Carrots, Black Bean & Rice Salad, Chickpea, Peppers, Olives & Charmoula, Bikini Bar