- Although most college-age students who work on campaigns generally spend most of their time in entry-level positions, calling voters or inputting data, a number of conservative Yalies were able to achieve high-ranking positions in this year’s presidential primary. Read their stories in tomorrow’s News.
- Though Sex Week 2012 organizers are searching for alternate sources of funding after administrators banned corporate sponsors, coordinators acknowledged that the restrictions will limit their ability to attract high-profile speakers.
Connie Cho ’13, one of the Sex Week directors, said organizers have turned to “grassroots fundraising efforts” — including soliciting residential college masters, students, alumni and the Yale College Dean’s Office — in an attempt to meet their target budget of $20,000.
- Weeks before hosting a symposium titled “Is Drawing Dead,” the Yale School of Architecture’s current student exhibition takes a step back to honor the basics. Composed of approximately 24 pieces hand-drawn by students last semester, “Visualizing Form” went up on the third floor of Rudolph Hall. The show runs alongside the symposium in February, which Architecture professor and symposium co-coordinator Victor Agran said aims to answer the question: “what value does drawing still have in architecture?”
High of 42 degrees, low of 26 degrees, mostly sunny.
In the colleges
Breakfast: Steelcut Oats, Waffle Bar, Cheddar & Green Onion Scone
Lunch: Tortilla Soup, Goulash Soup, Pork Carnitas, Chicken Burrito, Penne, Spicy Lentil Sauce, Organic Tomato Sauce, Black Bean & Monterey Jack Quesadilla, Tijuana Chicken Torta, Mexican Style Bean Bake, Roasted Chayote, Romaine with Sesame Ginger Vinaigrette, Insalata Di Grano, German Potato Salad, Rootbeer Cupcake, Chocolate Chip Cookie
Dinner: Vegan Ravioli w/ Mushroom Tomato Sauce, Fried Tofu With Broccoli & Cashews, Butternut Squash Patties, Penne, Chef’s Choice Pasta Sauce, Organic Tomato Sauce, Hand Shaped Angus Hamburger, Hand Shaped Angus Cheeseburger, Fresh Cauliflower Au Gratin, Fresh Spinach Sauté With Garlic & Almonds, Romaine with Sesame Ginger Vinaigrette, Insalata Di Grano, German Potato Salad, Apple Strudel
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, Cheddar & Green Onion Scone
Lunch: Thai Coconut Chicken Soup, Vegetarian Minestrone, Bombay Spiced Roast Pork, Dal Gobi, Puttanesca Sauce, Whole Grain 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, Chef’s Choice Fries, Basmati Rice, Broccoli & Cauliflower, Insalata Di Grano, Broccoli Olive & Ricotta Salata Salad, Rootbeer Cupcake, Chocolate Chip Cookie