- Administrators reversed their decision to cancel next week’s Yale College faculty meeting — which will include a discussion of Yale-NUS — after faculty protests this weekend. Professors say they were surprised by the initial cancellation of the meeting after a Feb. 2 faculty meeting proved especially contentious. At that meeting, faculty spoke out against the centralization of administrative services, and they said they intend to voice strong concerns about Yale-NUS in March.
- Over 700 African-American students from across the country gathered on campus this weekend to discuss sexual issues in the black community during the 17th annual Black Solidarity Conference. The three-day conference, titled “Stigmas and Stereotypes: An Exploration of Black Sexuality,” included speeches by prominent civil rights advocates, small group discussions and film screenings.
- Organizers of the second annual Yale Engineering and Science Weekend (YES-W) solicited alumni of the program and slightly modified the schedule of events to help showcase the University’s resources to over 100 prospective students this weekend.
High of 43 degrees, low of 23 degrees, clear.
In the colleges
Breakfast: Steelcut Oats, Chef’s Choice Hot Cereal, Waffle Bar, Raisin Scone
Lunch: Hearty Vegetarian Vegetable Soup, Potato Leek Soup, Beef Pad Thai, Tofu Pad Thai, Baked Potato Bar, Baked Potato, Chablis Chicken, Roasted Vegetable Zep, Sticky Rice, Fresh Broccoli Crowns, Chef’s Choice Hot Vegetable, Apple Pecan Ranch Salad, Cauliflower Salad With Ricotta Salata, Brazilian Black Bean Salad, Plain Brownie
Dinner: Crunchy Pork Chop, Chana Masala, Mushroom Quiche, Baked Potato Bar, Chicken Fajita, International Grain Pilaf, Chef’s Choice Hot Vegetable, Sautéed Spaghetti Squash, Apple Pecan Ranch Salad, Cauliflower Salad With Ricotta Salata, Brazilian Black Bean Salad, Mounds Cake
Breakfast: Maple Flavored Organic Oatmeal, Waffle Bar, Western Style Scrambled Eggs, Scrambled Eggs, Omelets To-Order, Buttermilk Pancakes, Scrambled Egg Whites, Home Fries, Raisin Scone
Lunch: Vegan Lentil & Mushroom Soup, Chicken Orzo Soup, Peanutty Tofu, Hawaiian Sweet & Sour Chicken, Penne, 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, Green Beans STIR, Vegetable Fried Rice, Beef & Broccoli, Jasmine Rice, Stir Fried Tofu & Vegetables With Hoisin, Chicken Club Wrap, Forbidden Rice, Chef’s Choice Fries, Roasted Zucchini & Yellow Squash, Chickpea & Spinach Salad, Turkish Bulgur Salad, Plain Brownie