- Five years after the University instituted a tenure-track system, professors and administrators said the perception that “nobody gets tenure at Yale” is fading. Under the tenure-track system adopted in 2007, tenure decisions are no longer dependent on departmental resources, and each junior faculty member be evaluated for tenure by their sixth year at Yale. Since then, Yale College Dean Mary Miller said more faculty members — particularly in the humanities, which historically had low tenure rates at Yale — are rising through University’s ranks to receive tenure.
- On a day celebrating cannabis culture — 4/20, or April 20 — a bill permitting the medical use of marijuana sailed through the state legislature’s Finance Committee. The committee voted 36 to 15 in favor of the bill, which would permit patients with certain debilitating illnesses to obtain marijuana from a licensed pharmacist to use for medical purposes. The bill now heads to the state House of Representatives for debate.
- After a successful pilot program last summer, the University will expand the number of for-credit online courses offered through Yale Summer Session this year. The University will offer nine Yale College courses online for credit — up from two last year — that will be open to students from beyond the Yale community at a cost of $3,150, the same as other Summer Session courses held on campus.
High of 61 degrees, low of 44 degrees, chance of showers.
In the colleges
Breakfast: Steelcut Oats, Waffle Batter, Raisin Scone
Lunch: Chicken & Cabbage Soup, Mushroom Barley Soup, Buffalo Chicken Breast Sandwich, Frittata Zucchini, Memphis Style Pulled Pork Sandwich, Five Cheese & Onion Wrap, Curried Cauliflower & Eggplant, Bourbon Glazed Fresh Carrots, Chef’s Choice Fresh Hot Vegetable, Chickpea and Spinach Salad, Turkish Bulgur Salad, Cobb Salad, Triple Fudge Cookie
Dinner: Chefs Choice Mussels, Braised Lentils with Spinach, Boiled Egg Noodles, Lamb Stew, Fajita Beef, Roasted Cauliflower. Chef’s Choice Fresh Hot Vegetable, Chickpea and Spinach Salad, Turkish Bulgur Salad, Cobb Salad, Mounds Cake
Breakfast: Maple Flavored Oatmeal, Waffle Batter, Eggs Scrambled Western Style, Omelets To-order, Buttermilk Pancakes Commons, Egg Whites Scrambled, Home Fries, Raisin Scone
Lunch: Vegan Lentil & Mushroom Soup, Chicken Orzo Soup, Peanutty Tofu, Sweet and Sour Hawaiian Chicken, Boiled Penne Pasta, Organic Tomato Sauce, All-Natural Burger Chefs Choice, Herb Marinated Chicken Breast, Pepperoni Pizza, Cheese Pizza, Green Beans, Vegetable Fried Rice, Beef and Broccoli, Tofu, Hoisin and Vegetables, Chicken Club Wrap, Forbidden Rice, Roasted Zucchini & Yellow Squash, Chickpea and Spinach Salad, Turkish Bulgur Salad, Triple Fudge Cookie