- Some engineering professors have broadened the focus of their courses to draw a more diverse selection of students. Two advanced engineering courses that emphasize socioeconomic factors and consumer needs — a departure from most courses that deal primarily with technical details of engineering — have seen a rise in popularity among students in the past few years.
- In an effort to promote the School of Management more effectively, SOM Dean Edward Snyder decided during his inaugural year to raise the school’s marketing budget by $1 million. Upon assuming the deanship last summer, Snyder identified a handful of “strategic shortfalls” at SOM — among them, the school’s approach to marketing its programs and initiatives beyond the Yale community. Synder has since committed to increasing the marketing budget and, though specifics of the budget increase will not be announced until later this year, he said the change will ultimately attract more students and faculty to SOM.
- A spin of the carnival wheel on the set of “The Deadly Seven: Shakespeare’s Purgatorio,” determines which of the seven deadly sins the audience experiences next.
“The Deadly Seven,” opening today as a part of the Shakespeare at Yale festival, is a medley of seven scenes and monologues from Shakespeare’s plays, performed by seven actors and each featuring one of the deadly sins.
High of 45 degrees, low of 37 degrees, rainy.
In the colleges
Breakfast: Steelcut Oats, Chef’s Choice Hot Cereal, Waffle Bar, Blueberry Oat Tea Bread
Lunch: Chicken & Cabbage Soup, Venetian White Bean Soup, Alpine Cream Soup, Dal Gobi, Pizza With Broccoli & Ricotta, Pizza With Mozzarella, Grilled Ham, Brie & Apple Sandwich, Grilled Ham & Cheese Sand On Rye, Stir Fried Carrots & Spinach, Fresh Broccoli & Cauliflower, Chicken & Mesclun with Creamy Tarragon Dressing, Orecchiette Pasta with Zucchini & Mozzarella, Fattoush Salad, Magic Bar
Dinner: Chicken & Cabbage Soup, Squash Chickpea & Lentil Stew, Mustard Parmesan Chicken, Berkeley Mac & Cheese, Roast Pork with Carolina Apple Compote, Sweet Potato Casserole, Carolina Hoppin’ John, Mixed Greens Southern Style, Succotash, Mesclun, Fresh Mozzarella & Olives, Pasta Salad with Broccoli, Pinenuts & Raisins, White Bean Salad with Sundried Tomato Vinaigrette, Peach Cranberry Cobbler
Breakfast: Grits, Waffle Bar, Fried Egg & Cheese Sandwich, Cage-Free Scrambled Egg Whites, Cage-Free Scrambled Eggs, Breakfast Ham Slice, Potato Pancakes, Blueberry Oat Tea Bread
Lunch: Tortellini & Spinach Soup, Cream Of Fresh Mushroom Soup, Chef’s Choice Cod, Cashew Chili, Southern Fried Chicken, Spaghetti, Chef’s Choice Pasta Sauce, Organic Tomato Sauce, Chefs Choice All-Natural Burger, Herb Marinated Chicken Breast, Garden Burger, Chinese Marinated Tofu, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Eggplant & Black Bean Sauce, Tofu Pad Thai, Jasmine Rice, Pork Fried Rice, BLAT Sandwich, Chef’s Choice Fries, Vegan Collard Greens, Oven Roast Potatoes, Eggplant Caponata, Penne Caprese Salad, Magic Bar