• A student-curated exhibit series at the Yale Center for British Art that opens one show annually is bringing art conservation to the forefront for the first time. Organized by the Education Department of the British Art Center, the program joins students with curators, both from the Center and from outside organizations, in order to devise a small exhibition. While students have looked at historical themes in British art in past years, this year’s exhibit — titled “Gazes Returned: The Technical Examination of Early English Panel Painting” — focuses on the technical aspects of examining paintings, museum educator Jessica Dilworth said.
  • A recent ITS survey showed that many members of the Yale community feel that ITS responds too slowly to requests for technological support. Jane Livingston, director of governance strategy and policy for ITS, said the survey polled approximately 5,800 Yale students, faculty and staff members in April of last year. In response to the findings, by this summer ITS will have launched several initiatives aimed to quicken the responses to service requests, Livingston said, including a new website, a revamped system for processing requests and a centralized “library” to which ITS workers can refer when assessing customer needs.

  • When Dean Esserman arrived as assistant chief of the New Haven Police Department in 1991,
    the city’s crime was at record-high levels. But since his return last November, the NHPD has moved “back to the future,” reviving the community policing strategy that had fallen out of favor since the late 1990s. Esserman has reorganized the department in line with his vision to put officers and citizens on “the same team,” but this is not the first time such a strategy has been employed in the Elm City.


High of 63 degrees, low of 37 degrees, sunny.


In the colleges

Breakfast: Steelcut Oats, Waffle Batter, Glorious Morning Tea Bread

Lunch: New England Clam Chowder, Grilled Chicken Breast Montreal Sandwich, Fried Clam Strips Roll Accompaniments, Savory Gouda Tart w/ Leeks, Roasted Tofu w/ Cilantro Citrus Sauce, Fried Fresh Clam Strip Roll, Wrap Chicken Caesar, Black Forest Potatoes, Fresh Broccoli Crowns, Chef’s Choice Fresh Hot Vegetable, Turkish Bulgur Salad, Triple Fudge Cookie, Yale White Chocolate & Blueberry Bar

Dinner: Boston Baked Cod, Berkeley Mac & Cheese, Harira, Burrito Chicken, Rice Puebla Style, Sauteed Swiss Chard Rainbow, Chef’s Choice Fresh Hot Vegetable, Turkish Bulgur Salad, Creamsicle Sheet Cake

In Commons

Breakfast: Pancakes Chocolate Chip, Maple Flavored Oatmeal, Waffle Batter, Eggs Scrambled w/Mushrooms, Omelets, Egg Whites Scrambled, Eggs Scrambled, Sweet Potato Home Fries

Lunch: Manhattan Clam Chowder, St. Louis Style BBQ Spareribs, Eggplant Parmesan, Boiled Linguine, White Clam Sauce, Organic Tomato Sauce, All-Natural Burger Chefs Choice, Herb Marinated Chicken Breast, Garden Burger, Pepperoni Pizza, Cheese Pizza, Shrimp with String Beans, Jasmine Rice, Egg Rolls, Stir-fried Tofu Lo Mein, Jasmine Rice, Roasted Broccoli & Cauliflower, Dawn’s Panzanella, Potato Salad w/ Rosemary, Triple Fudge Cookie, Yale White Chocolate & Blueberry Bar