- As the University prepares for the Naval and Air Force Reserve Officers Training Program to return to campus in the fall, the Association of Yale Alumni is also making plans to support the program. The Yale Veterans Association, a special interest group within the AYA that helps connect Yale affiliates who have served in the armed forces, has worked since University President Richard Levin announced ROTC’s return in May 2011 to help integrate the program with both Yale and its alumni base.
- Yale’s Intelligent Buildings Project found the power costs of LEED-silver-certified Rosenkranz Hall could be reduced by roughly 30 percent with a novel air-handling system, which it hopes will eventually be featured in buildings across the country. A five-person research team, led by electrical engineering professor Andreas Savvides and School of Architecture professor Michelle Addington, is designing a power system that divides the building into zones in which air handling is individually and automatically operated based on real-time occupancy.
- In 2006, Trojan conducted its first annual review of sexual health on college campuses. In this Sexual Health Report Card, as they called it, Yale ranked first. The report card pointed to Sex Week at Yale as a reason for the University’s perfect score. Since its founding by two undergraduates in 2002, the week had fostered the dialogue and awareness about sexual health issues.
As Sex Week at Yale garnered national media attention, the idea of a multi-day event dedicated to exploring topics of sexual health caught the attention of students at other schools. “Sex Week at Yale: The Magazine” was soon distributed on 18 college campuses. In a word, Sex Week became contagious.
High of 46 degrees, low of 28 degrees, sunny, chance of snow.
In the colleges
Breakfast: Steelcut Oats, Chef’s Choice Hot Cereal, Waffle Bar
Lunch: Italian Sausage & Pasta Soup, Cream Of Roasted Butternut Squash Soup, Hand-breaded Chicken Tenders, Couscous with Seitan, Raisins & Almonds, Spinach & Feta Quiche, Honey Mustard Dip, Duck Sauce, Bull’s Eye Original Barbecue Sauce, Sundried Tomato Mayonnaise, Grilled Prosciutto & Arugula Sandwich, French Fries, Fresh Green Beans & Mushroom Sauté, Apple Pecan Ranch Salad, Calabrian Roasted Cauliflower Salad, Quinoa & Red Pepper Salad, Plain Brownie, Gingersnap
Dinner: Roasted Turkey Breast, Zucchini Frittata With Ricotta, Vegetable & Black Bean Pasta, Beef With Eggplant & Black Bean Sauce, Rice, Roasted Cauliflower, Apple Pecan Ranch Salad, Calabrian Roasted Cauliflower Salad, Quinoa & Red Pepper Salad, Chocolate Cream Pie
Breakfast: Grits, Waffle Bar, Scrambled Eggs With Cheese, Cage-Free Scrambled Egg Whites, Cage-Free Scrambled Eggs, Breakfast Sausage Pattie, Potato Pancakes
Lunch: Roasted Corn & Tomato Soup, English Beef Barley Soup, Home-Style All Beef Meatloaf, Penne Tuscan Style, Spaghetti, Chef’s Choice Pasta Sauce, Organic Tomato Sauce, Chefs Choice All-Natural Burger, Marinated Oven Roasted Tofu, Herb Marinated Chicken Breast, Garden Burger, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Beef Pad Thai, Vegetable Fried Rice, Jasmine Rice, General Tso’s Chicken, Roast Beef Sand with Caramelized Onions, Mashed Potatoes, Chef’s Choice Fries, Curried Cauliflower & Eggplant, Calabrian Roasted Cauliflower Salad, Arugula Goat Cheese & Beet Salad, Plain Brownie, Gingersnap