- The fruit smoothies available in Saybrook College’s dining hall yesterday night kicked off a year of new expanded food options in Saybrook each Monday. “Saybrook Monday Madness” — a Yale Dining initiative that provides additional food options in only Saybrook College each Monday night — began this week to increase traffic in the Saybrook dining hall. The new program aims to attract students who would typically eat in Berkeley College dining hall on Monday nights, after new restrictions limited transfer students during Monday dinner hours in Berkeley starting on Oct. 15, said Director of Residential Dining Cathy Van Dyke SOM ’86.
- This week, the Graduate Student Assembly will officially launch a mentorship program called Common Grounds, which graduate students can use to request free vouchers to take a professor out for tea or coffee at various locations on campus. GSA members started a pilot version of Common Grounds last summer as a way to encourage students to build better relationships with faculty. The GSA already sponsors an annual Mentoring Week, which includes panel discussions with students and faculty to brainstorm ways to improve mentoring resources in the Graduate School of Arts and Sciences, but the Assembly decided to expand Common Grounds because Mentoring Week had not been well-attended for the past five years, said GSA Chair Lauren Tilton GRD ’16.
- Yale researchers have identified a potential culprit in a nationwide increase of honeybee deaths — a resistance to an important antibiotic.
In the Oct. 30 issue of the mBio journal, Yale professor of ecology and evolutionary biology Nancy Moran published a study showing that beneficial bacteria found in the guts of honeybees have acquired genes that make bees resistant to tetracycline, an antibiotic used to prevent colony-destroying infections and other bacterial diseases.
High of 46 degrees, low of 32 degrees, sunny.
In the colleges
Breakfast: Waffle Bar, Cranberry-Orange Tea Bread (no nuts)
Lunch: Pork & Hominy Soup (Pozole), Roasted Tomato & Black Bean Soup, Enchiladas Verdes, Chipotle Tomato Salsa, Chile-Cumin Shredded Beef Tacos, All-Natural Grilled Chicken Breast, Grilled Garden Burger, Mexico City Chicken Sandwich, Pinto Bean Spread Pocket Sandwich, Peruvian Cilantro Brown Rice, Fresh Market Vegetable, Quinoa with Roasted Jalapenos, Brazilian Black Bean Salad, Oatemeal Cranberry Cookie with Organic Ingredients, Raspberry Coconut Bar
Dinner: Southwest Pasta, Mexican Grilled Vegetable Flatbread, All-Natural Grilled Chicken Breast, Grilled Garden Burger, Lime & Cilantro Carne Asada, Diri et pois coloes (Haitian Rice & Red Beans), Fresh Market Vegetable, Quinoa with Roasted Jalapenos, Brazilian Black Bean Salad, Apricot Pistachio Cardamom Ring
Breakfast: Cream Of Wheat Without Milk, Waffle Bar, Zucchini Frittata, Omelets To Order, Texas French Toast, Cage-Free Scrambled Eggs, Scrambled Egg Whites, Shredded Potatoes, Cranberry-Orange Tea Bread (no nuts)
Lunch: Escarole & Sausage Soup, Cream Of Fresh Mushroom Soup, Turkey Mango Chili, Vegan Shepherd’s Pie, Spaghetti, Bean Burger with Chipotle Spread, Beef Barbecoa, Pepperoni Pizza, Fresh Tomato & Basil Pizza (Vegan), Cheese Pizza, Broccoli & Tofu, Shrimp Fried Rice, Jasmine Rice, Vegetable Curry, Italian Deli Zep, Dirty Rice, Fresh Market Vegetable, Roasted Butternut Squash, Quinoa with Roasted Jalapenos, Brazilian Bean Black Salad, Oatmeal Cranberry Cookie with Organic Ingredients, Raspberry Coconut Bar