Tag Archive: Buzz

  1. Monday’s Buzz: 9.16.13

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    THE NEWS

    • With election season in full swing, New Haven’s two candidates for Ward 1 are operating at full speed to win Yalies’ votes this November. Republican Paul Chandler ’14 will challenge incumbent and Democrat Sarah Eidelson ’12. Ward 1, which includes Yale undergraduates except those living in Morse, Ezra Stiles, Silliman and Timothy Dwight Colleges and Swing Space, has not seen a Republican candidate run for the aldermanic seat in 20 years. With under two months until the election, both candidates are stepping up campaign efforts.
    • Though construction crews have been diligently working on the corner of 1 Broadway throughout the summer, a tenant has yet to pick up the prime retail location. There are currently three construction companies working on the project, refacing the facade, improving the windows and walls and repairing the roof, according to Tony Santangelo, general manager of one of the companies, Universal Preservation Group. Though the construction companies are hard at work, they are completing only general repairs and not working for a specific tenant, according to Santangelo and representatives from University Properties, which manages Yale’s commercial properties.
    • The women’s volleyball team spent the weekend in the nation’s capital competing in the Pentagon against strong teams across the nation. Playing in the Service Academy Challenge, the Elis (4–2) faced off against two of the national service academies, Air Force and Army, as well as No. 8 Stanford. The Bulldogs prevailed over Air Force and Army by scores of 3-0 and 3-1, respectively, but fell to the Cardinal in three sets.

    THE WEATHER

    High of 69 degrees, low of 47 degrees, scattered showers.

    THE FOOD

    In the colleges

    Breakfast: Hard Cooked Eggs, Vegan Waffles, Waffle, Cinnamon Apple Muffins, Fresh Fruit, Steel Cut Oatmeal, Waffle Bar

    Lunch: Barbecued Picnic Chicken, Berkeley Macaroni and Cheese, Vegan Tofu Sweet Chili Marinated, Cream of Roasted Butternut Squash Soup, English Beef Barley Soup, Creamy Coleslaw, Farro Waldorf Salad, Peanut Butter, Nutella, and Banana Sandwich, Sun Dried Tomato Hummus, White Chocolate Macadamia Nut Cookies, Super Fudge Brownies, Fresh Fruit, Firecracker Hot Dog

    Dinner: Yale Turkey Meatloaf Sandwich, Stuffed Shells, Spaghetti Squash with Garlic and Herbs, Cream of Roasted Butternut Squash Soup, English Beef Barley Soup, Creamy Coleslaw, Farro Waldorf Salad, Shoestring French Fries, Marble Pound Cake, Fresh Fruit, Beer Battered Cod

    In Commons

    Breakfast: Hard Cooked Eggs, Cage Free Scrambled Eggs, Cage Free Scrambled Egg Whites, Vegan Waffles, Waffle, Chefs Choice Omelet, Golden Home Fries, Cinnamon Apple Muffins, Fresh Fruit, Buttermilk Pancakes, Steel Cut Oatmeal, Waffle Bar

    Lunch: Berkeley Macaroni and Cheese, Vegan Tofu Sweet Chili Marinated, Penne Pasta, Organic Tomato Sauce, Cream of Roasted Butternut Squash Soup, English Beef Barley Soup, Creamy Coleslaw, Peanut Butter, Nutella, and Banana Sandwich, Sun Dried Tomato Hummus, White Chocolate Macadamia Nut Cookies, Super Fudge Brownies, Firecracker Hot Dog, Cheese Pizza, Pepperoni Pizza, Fresh Vegetable Pizza, Jasmine Rice, Beef Stir Fry with Broccoli, Vegetable Stir Fry with Green Beans

  2. Thursday’s Buzz: 9.12.13

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    THE NEWS

    • In August, the students from the inaugural class of Yale-NUS College began their studies at the first liberal arts college in Singapore. The establishment of Yale-NUS, though, did not come without controversy. Students and professors alike have voiced concerns about Singapore’s censorship laws. In tomorrow’s News, Aleksandra Gjorgievska explores the process of building a campus culture from scratch and the impact the school’s liberal arts model may have on education in the region.
    • During talk of the many recent changes in University administration, one small change in Betts House on Prospect Street has gone relatively unnoticed: a new title for Linda Lorimer. Lorimer, now vice president for global and strategic initiatives, said the title does not change her role, which has brought her to the forefront of Yale’s internationalization efforts and other major projects. Although University President Peter Salovey said he wanted to make her title more specific after hearing that administrators’ roles seem “opaque” to many in the Yale community, other administrators have described her previous title — “Vice President” — as emblematic of the all-encompassing scope of her authority and her close relationship with former University President Richard Levin.
    • With the renovation of Chabad at Yale’s new house, attendees of the organization’s Shabbat dinners now have a space in which to light candles and enjoy challah bread without crawling under tables and bumping shoulders. Following a $6-million campaign and two years of construction and renovation, Chabad at Yale’s new home on 36 Lynwood Place stands roughly 10 times the size of the organization’s previous space on Edgewood Avenue. At nearly 11,000 square feet, the Alice Bender Family Chabad House and Berger Family Building will offer students more regular programming, as well as a haven in which to study and relax.

    THE WEATHER

    High of 89 degrees, low of 68 degrees, scattered thunderstorms.

    THE FOOD

    In the colleges

    Breakfast: Hard Cooked Eggs, Vegan Waffles, Waffle, Pumpkin Maple Coffee Cake, Fresh Fruit, Steel Cut Oatmeal, Waffle Bar

    Lunch: Dinosaur Shepherds Pie, Vegetarian Chili, Tofu and Grilled Vegetables, Shiitake Veloute, Gingered Chicken and Rice Soup, Sesame Green Bean Salad, Aragonian Lentil and Mushroom Salad, Pork Banh Mi, Roasted Garlic Hummus, Honey Walnut Cookies, Oreo Cheesecake Bars, Fresh Fruit, Hand Breaded Chicken Tenders, Barbecue Sauce, Duck Sauce, Honey Mustard Dip

    Dinner: Lemongrass Chicken, Vietnamese Vegetable Curry, Rice Noodles with Spicy Chili Sauce, Cilantro Rice, German Chocolate Sheet Cake, Fresh Fruit, Hanoi Fried Daily Catch

    In Commons

    Breakfast: Hard Cooked Eggs, Vegan Waffles, Waffle, Pumpkin Maple Coffee Cake, Fresh Fruit, Steel Cut Oatmeal, Waffle Bar

    Lunch: Dinosaur Shepherds Pie, Vegetarian Chili, Tofu and Grilled Vegetables, Shiitake Veloute, Gingered Chicken and Rice Soup, Sesame Green Bean Salad, Aragonian Lentil and Mushroom Salad, Pork Banh Mi, Roasted Garlic Hummus, Honey Walnut Cookies, Oreo Cheesecake Bars, Fresh Fruit, Hand Breaded Chicken Tenders, Barbecue Sauce, Duck Sauce, Honey Mustard Dip

  3. Monday’s Buzz: 9.9.13

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    THE NEWS

    • Nearly 20 years ago, Richard Levin GRD ’74 was inaugurated as president of Yale University, when he acknowledged the struggling post-industrial city surrounding Yale’s campus in his inaugural address. Now, the city is on the verge of another change in leadership in both the Elm City and university, paving the way for a new era of town-gown relations for the first time in 20 years. Monica Disare explores the future of town-gown relations in her UpClose for tomorrow’s News.
    • With days to go before the Democratic primary election for mayor of New Haven, the four candidates transitioned over the weekend into the final, frenetic phase of the campaign: actually getting voters to the polls. After a long summer spent devising platforms and canvassing neighborhoods to identify support, the four mayoral hopefuls are all bearing down on Tuesday’s primary, intent on transferring campaign energy into a ground game that could decide, if not the race itself, the margins of support that will shape November’s general election. All three candidates, except for Connecticut State Sen. Toni Harp ARC ’78, said they will run again as Independents in November should they lose the primary on Tuesday, Sept. 10.
    • Last month, addressing hundreds of eager freshmen and their families, University President Peter Salovey gave a speech in which he criticized the troubling lack of access to higher education in the U.S. In the last two incoming classes, roughly 40 percent of American students have identified as students of color, and nearly 50 percent of undergraduates have qualified for University financial aid. Additionally, more than half of the Class of 2017 hails from public high schools. But despite these major achievements, a noticeable gap remains between Yale’s student body and the general American public: the income gap. In the last five years, Yale’s Admissions Office has redoubled its efforts to seek and recruit high-achieving students from low-income backgrounds, weaving together a strategic plan of coordinated outreach efforts and special recruitment programs. But while enthusiasm for low-income outreach is high, the actual effects of these efforts are yet to be seen. Amy Wang explores Yale’s admissions policies in tomorrow’s News.

    THE WEATHER

    High of 73 degrees, low of 60 degrees, sunny.

    THE FOOD

    In the colleges

    Breakfast: Hard Cooked Eggs, Vegan Waffles, Waffle, Blueberry Sour Cream Ring, Fresh Fruit, Steel Cut Oatmeal, Waffle Bar

    Lunch: Pecan Crusted Chicken Breast, Braised Lentils with Kale, Creamy Corn Casserole, French Onion Soup with Crouton, Cream of Broccoli Soup, Red Coleslaw with Apples, Chickpea and Bulgar Salad, Ham and Swiss Wraps, Sun Dried Tomato Hummus, Sweet Potato Fries, Peanut Butter Cookies, Homemade Brownies, Fresh Fruit, Chicago Style Beef Hot Dog

    Dinner: Pork Loin with Peppers, Baked Stuffed Portobello Mushroom, Zucchini and Tomatoes with Wheat Berries, Creamy Polenta with Parmesan, Raspberry Gold Sheet Cake, Fresh Fruit, Chicken Pesto Sandwich

    In Commons

    Breakfast: Hard Cooked Eggs, Vegan Waffles, Waffle, Blueberry Sour Cream Ring, Fresh Fruit, Steel Cut Oatmeal, Waffle Bar

    Lunch: Pecan Crusted Chicken Breast, Braised Lentils with Kale, Creamy Corn Casserole, French Onion Soup with Crouton, Cream of Broccoli Soup, Red Coleslaw with Apples, Chickpea and Bulgar Salad, Ham and Swiss Wraps, Sun Dried Tomato Hummus, Eggplant Pizza, Peanut Butter Cookies, Homemade Brownies, Chicago Style Beef Dog 

  4. Thursday’s Buzz: 9.5.13

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    THE NEWS

    • For the first two weeks of every semester at Yale, lecture halls spill over into hallways and students compete for the few spots around seminar tables, all while balancing the many uncertain slots in their schedules. But next fall, shopping period may become a tamer process. In February 2013, the Yale College faculty approved a set of rules designed to minimize the ambiguity that plagues the first two weeks of classes. Under these new guidelines, which will go into effect in fall 2014, all professors will post preliminary syllabi online at least a week before the term starts, students will submit an online nonbinding preliminary schedule before classes meet, all course schedules will be due on the same day, and a five-day schedule amendment period — in which students can add or drop one course as well as elect to enroll in a course Credit/D/Fail — will be added to the schedule. Though students and faculty agreed that shopping period uncertainty is undesirable, some questioned whether these new rules will make a significant difference
    • Large posters, colorful flyers, bustling gymnasiums — the traditional career fair, with students and employers rushing back and forth across cluttered booths and crowded aisles, is a familiar scene at universities nationwide. But after 12 years, the annual career fair will no longer be a fixture of the fall semester at Yale. After considering feedback and requests from both students and employers, Undergraduate Career Services has decided to replace the annual fair with a series of smaller, industry-focused events throughout the year that will each concentrate on specific career fields, such as healthcare, education and finance. These events are aimed at tailoring career opportunities for students and providing chances to interact one-on-one with industry professionals and potential employers.
    • Students are still dissatisfied with the Yale Station post office service during the busy opening weeks of school, despite efforts for improvement. As classes have begun, a flood of students have received packages with course materials, causing delays in sorting parcels and long waiting lines at the post office. After student outcry last fall, post office officials implemented new measures to lessen the delays, such as adding two new employees and a new window for distribution. Still, students said the post office has not achieved a more efficient system to deal with the rush of activity.

    THE WEATHER

    High of 76 degrees, low of 46 degrees, slight chance of showers.

    THE FOOD

    In the colleges

    Breakfast: Hard Cooked Eggs, Lemon Meltaway Ring, Fresh Fruit, Steel Cut Oatmeal

    Lunch: Daily Catch with Fennel Ragout, Caramelized Onion & Gouda Flatbread, Pasta with Mushrooms and Arugula, Vegetable Pistou Soup, Chicken and Sausage Gumbo, Combination Salad, Quinoa with Roasted Sweet Potatoes, Herbed Ricotta and Onion Salad Wrap, Roasted Garlic Hummus, Triple Fudge Cookies, Magic Bars, Fresh Fruit, Hand Breaded Chicken Tenders, Barbecue Sauce, Duck Sauce, Honey Mustard Dip

    Dinner: Crunchy Baked Pork Chop, Cajun Frittata, Haitian Rice and Red Beans, Vegetable Pistou Soup, Chicken and Sausage Gumbo, Quinoa with Roasted Sweet Potatoes, Combination Salad, Scalloped Potatoes, Cream Cheese Brownie Pie, Fresh Fruit, Cajun Chicken Sandwich with Onion Jam and Remoulade

    In Commons

    Breakfast: Hard Cooked Eggs, Cage Free Scrambled Eggs, Cage Free Scrambled Egg Whites, Vegan Waffles, Waffle, O Brien Potatoes, Lemon Meltaway Ring, Fresh Fruit, Buttermilk Pancakes, Steel Cut Oatmeal, Waffle Bar, Sliced Bacon

    Lunch: Daily Catch with Fennel Ragout, Caramelized Onion & Gouda Flatbread, Spaghetti, Organic Tomato Sauce, Chef’s Choice Vegan Pasta Sauce, Chicken and Sausage Gumbo, Combination Salad, Quinoa with Roasted Sweet Potatoes, Herbed Ricotta and Onion Salad Wrap, Roasted Garlic Hummus, Triple Fridge Cookies, Magic Bars, Fresh Fruit, Hand Breaded Chicken Tenders, Cheese Pizza, Pepperoni Pizza, Eggplant Pizza, Jasmine Rice, Vegetable Fried Rice, Chicken Stirfry with Teriyaki, Vegetable Stir Fry with Broccoli and Tofu, Barbecue Sauce, Duck Sauce, Honey Mustard Dip

  5. Wednesday’s Buzz: 9.4.13

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    THE NEWS

    • Since assuming Yale’s presidency on July 1, Peter Salovey has already publicly addressed three major national issues, and he said he plans to continue speaking out. On July 31, Salovey signed an open letter to President Barack Obama urging government to close the “innovation deficit” by increasing federal funding to research efforts in higher education. Six days later, he released a statement supporting an immigration policy intended to promote economic growth by streamlining the green card process and making non-immigrant visas more accessible. And during his Aug. 24 address to the freshman class, Salovey discussed the ways in which wealth inequality threatens the American Dream — a conversation he described as “one of the last taboos among Yale students.”
    • The University Library launched a new course reserves system this summer that enables professors to post online readings and set aside library books more easily. Students in the 334 classes using the new system this fall will see a new “Course Reserves” tab on the left side of the Classesv2 course pages that links to online articles and scanned readings and lists books on reserve at the Library. Though some professors said the new system reflects a gradual shift from print sources such as course packets and textbooks to the Internet, librarians said the library’s ability to make materials free for students online will remain somewhat limited by copyright laws and expenses.
    • Tucked away in a corner of the Yale University Art Gallery’s fourth floor is a witty foray into twentieth-century art. Organized by Curator Lisa Hodermarsky, “Red Grooms: Larger than Life” — which opened its doors last Friday — is a visually arresting mélange of color, form and the artist’s trademark humor. The exhibit features three wall-size murals and more than a dozen studies which span three decades of Nashville-born Grooms’ career. Though perhaps more often celebrated for his three-dimensional work, this single gallery exploration draws from a lesser-known segment of his portfolio. An artistic innovator with a taste for an eclectic and ever-changing range of media, Grooms has dabbled in experimental film, performance art (“Happenings”), installation and sculpture as well as painting, which forms the core of the YUAG’s exhibit.

    THE WEATHER

    High of 81 degrees, low of 59 degrees, sunny.

    THE FOOD

    In the colleges

    Breakfast: Hard Cooked Eggs, Pear Danish, Fresh Fruit, Steel Cut Oatmeal

    Lunch: Memphis-Style Pulled Pork Sandwich, Cashew Chili, Chicken Noodle Soup, Cream Of Roasted Tomato Soup, Heirloom Tomato Salad, Wheat Berry and Roasted Cauliflower, Nutella and Pear Sandwiches, Lemon Hummus, Bourbon Yams, Chocolate Chip Cookies, Apple Walnut Bars, Fresh Fruit, Grilled Cheese on Sourdough, Eli Tuna Melt on Rye

    Dinner: Grilled-to-order All-Natural Burgers & Cheeseburgers, All-Natural Chicken Breasts, & Vegan Black Bean Veggie Burgers

    Special Event: Lemon Rosemary Whole Roasted Chicken, Jewish Style Tilapia, Bean Curd with Spiced Leeks, Couscous with Seven Vegetables, Chicken Noodle Soup, Farro Waldorf Salad, Potato Pancakes (Latkes), Glazed Fresh Carrots, Sauteed Fresh Green Beans, Apple Crisp, Fresh Fruit

    In Commons

    Breakfast: Hard Cooked Eggs, Cage Free Scrambled Eggs, Cage Free Scrambled Egg Whites, Vegan Waffles, Waffle, Hash Brown Patties, Maple Pecan Buns, Fresh Fruit, Challah french Toast, Steel Cut Oatmeal, Waffle Bar

    Lunch: Memphis-Style Pulled Pork Sandwich, Cashew Chili, Penne Pasta, Organic Tomato Sauce, Heirloom Tomato Salad, Wheat Berry and Roasted Cauliflower Salad, Nutella and Pear Sandwiches, Lemmon Hummus, Bourbon Yams, Chocolate Chip Cookies, Apple Walnut Bars, Fresh Fruit, Cheese Pizza, Pepperoni Pizza, Spinach Pizza, Jasmine Rice, Vegetable Fried Rice, Vegan Curry Tofu, Chicken Thigh Stir Fry with Broccoli, Vegetable Stir Fry Lo Mein

  6. Friday’s Buzz: 8.31.13

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    THE NEWS

    • Amid soaring application counts and plummeting acceptance rates each year, one trait that holds steady in Yale admissions is the diversity of the University’s incoming class. Following in the footsteps of the class of 2016 — which boasted the most racially diverse incoming student population in the University’s history — this year’s new freshmen closely mirror last year’s freshmen in terms of socioeconomic and racial diversity. Among the 1,360 students students, 37.1 percent are U.S. citizens or permanent residents who identify as students of color, compared to 40.6 percent last year. Additionally, roughly 50 percent of both the class of 2016 and class of 2017 qualified for University financial aid.
    • Those living near Yale’s athletic fields in Westville this summer were surprised and frustrated as they were struck by the familiar stench of pesticides used by the University to maintain the fields. It is not the first time that these New Haven residents have been exposed to pesticides from Yale’s grasses, said Laura Cahn, a resident of Cleveland Road. Two years ago, she met with Yale officials who agreed to notify neighbors the next time they sprayed. But this summer, the pesticides came without warning around the beginning of August.
    • Friends and colleagues of Chief Investment Officer David Swensen celebrated the completion of the “Swensen Initiative,” a one-year fundraising campaign that raised $35 million, at an Aug. 22 dinner the Development Office thrown in Swensen’s honor. The initiative, a brainchild of former University President Richard Levin, began last fall and ran the entirety of the 2012-’13 academic year. University President Peter Salovey said the University tailored the mini-campaign toward a network of people who know and admire Swensen, who is responsible for managing the University’s roughly $19 billion endowment. Yale will funnel the $35 million raised toward issues important to Swensen, such as innovations in teaching and financial aid.

    THE WEATHER

    High of 78 degrees, low of 63 degrees, scattered thunderstorms.

    THE FOOD

    In the colleges

    Breakfast: Hard Cooked Eggs, Pumpkin Maple Coffee Cake, Fresh Fruit, Fresh Market Fruit, Steel Cut Oatmeal, Steel Cut Oatmeal Bar

    Lunch: All Natural Beef & Cheddar Pizza, Cheese Pizza, Tuscan Style Penne Pasta, Adobo Pork Loin, Roasted Pepper Burrito, Southwest Pasta, New England Clam Chowder, Roasted Mushroom and Barley Salad, Marinated Broccoli and Cauliflower Salad, Chickpea, Spinach, and Tomatoes on Whole Wheat Pita, Lemon and Kalamata Olive Hummus, Shoestring French Fries, Fresh Market Vegetable, Honey Walnut Cookies, Chocolate Chip Blondies, Tres Leches Cake, Buffalo Chicken Sandwich, Fried Clam Strips, Mexican Chicken Torta, Blue Cheese Dip

    Dinner: Grilled-to-order All-Natural Burgers & Cheeseburgers, All-Natural Chicken Breasts, Vegan Black Bean Veggie Burgers

    In Commons

    Breakfast: Bacon Pizza, Vegetable Stir Fry Bok Choy, Vegetable Stir Fry with Green Beans and Tofu, Shrimp Fried Rice, Jasmine Rice, Vegetable Fried Rice, Hard Cooked Eggs, Cage Free Scrambled Eggs, Vegan Waffles, Hash Brown Patties, Pumpkin Maple Coffee Cake, Fresh Fruit, Fresh Market Fruit, Pain Perdu, Steel Cut Oatmeal, Steel Cut Oatmeal Bar, Waffle Bar

    Lunch: Buffalo Chicken Quesadilla, Cod with Breadcrumbs and White Wine, Tuscan Style Penne Pasta, New England Clam Chowder, Roasted Mushroom and Barley Salad, Marinated Broccoli and Cauliflower Salad, Chickepeas, Spinach, and Tomatoes on Whole Wheat Pita, Lemon and Kalamata Olive Hummus, Shoestring French Fries, Fresh Market Vegetable, Honey Walnut Cookies, Chocolate Chip Blondies, Fresh Fruit, Florentine Turkey Burger, Cheese Pizza, Pepperoni Pizza, Blue Cheese Dip

  7. Thursday’s Buzz: 8.29.13

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    THE NEWS

    • Although administrators heralded the death of the Blue Book several years ago, the publication continues to be a fixture of shopping period. The Yale College Programs of Study, more commonly known among students as the Blue Book, is available to Yale students again this year, despite the administration’s announcement in September 2011 that the publication would be permanently discontinued after that academic year. Since then, Yale continued to print the book, mailing it to all freshmen and interested upperclassmen, until the University stopped all mailings this year and chose to offer the books to students on campus instead. Although the Registrar’s Office launched a new online version of the Blue Book in July, University Registrar Gabriel Olszewski said his office does not have any plans to discontinue the print version.
    • A new stop at the recently opened West Haven train station will help make Yale’s West Campus more accessible to visiting researchers this year. After more than a decade of planning and $130 million in state funding, the station officially opened to Metro North and Shoreline East line traffic on Aug. 19. West Campus researchers said the station may improve the commute for Yale faculty as well as facilitate collaboration between West Campus and peer institutions. While shuttles to West Campus used to run every hour, shuttles now travel as frequently as three times an hour from the station to West Campus, a development that signals the campus’ increasing connectedness and importance to the University, said Vice President for West Campus planning and program development Scott Strobel.

    • A busy intersection on the outskirts of Yale’s campus is getting a makeover in the interests of pedestrian safety and commercial retail, with the University pitching in to help foot the bill for a project that seeks to create a safe and vibrant hub of shopping in the heart of New Haven’s downtown. What began as a plan to ease vehicular traffic at the corner of Whitney Avenue and Audubon Street has grown into a full-fledged architectural overhaul of the intersection. Elevated and textured paving, curb extensions and new trees and lights will ease pedestrian crossing and reduce the speed of traffic, while a new sidewalk seating space will transform the intersection into a destination for outdoor dining and other commercial activity, Jim Travers, the director of the city’s Department of Transportation, Traffic and Parking, said.

    THE WEATHER

    High of 78 degrees, low of 63 degrees, scattered thunderstorms.

    THE FOOD

    In the colleges

    Breakfast: Hard Cooked Eggs, Orange Fiesta Ring, Fresh Fruit, Fresh Market Fruit, Steel Cut Oatmeal, Steel Cut Oatmeal Bar

    Lunch: North Carolina Pulled Pork Sandwich, Berkeley Macaroni and Cheese, Wild Mushroom Chili, Korean Style Barbecued Short Ribs, Miso Glazed Salmon, Peanutty Tofu, Orzo Vegetable Soup, Thai Coconut Shrimp Soup, Tomato and Watermelon Salad, Farro with Blueberries and Nectarines Salad, Peanut Butter and Apple Sandwich, Roasted Garlic Hummus, Scallion Jasmine Rice, Fresh Market Vegetable, Gingersnap Cookies, Chocolate Cupcakes with Peanut Butter Icing, Apple Walnut Bars, Fresh Fruit, Fresh Market Fruit, Hand Breaded Chicken Tenders, Chicken Banh Mi Sandwich, Barbecue Sauce, Duck Sauce, Honey Mustard Dip

    Dinner: Grilled-to-order All-Natural Burgers & Cheeseburgers, All-Natural Chicken Breasts, Vegan Black Bean Veggie Burgers

    In Commons

    Breakfast: Eggplant Pizza, Curry Chicken Breast Stir Fry, Chef’s Choice Vegetable Stir Fry, Vegetable Stir Fry with Broccoli and Tofu, Vegetable Fried Rice, Jasmine Rice, Vegetable Stir Fry with Zucchini and Spinach, Hard Cooked Eggs, Cage Free Scrambled Eggs, Cage Free Scrambled Egg Whites, Vegan Waffles, Waffle, O Brien Potatoes, Orange Fiesta Ring, Fresh Fruit, Buttermilk Pancakes, Steel Cut Oatmeal, Waffle Bar, Sliced Bacon

    Lunch: North Carolina Pulled Pork Sandwich, Berkeley Macaroni and Cheese, Wild Mushroom Chili, Penne Pasta, Bolognese Sauce, Orzo Vegetable Soup, Thai Coconut Shrimp Soup, Tomato and Watermelon Salad, Farro with Blueberries and Nectarines Salad, Peanut Butter and Apple Sandwich, Roasted Garlic Hummus, Fresh Market Vegetable, Gingersnap Cookies, Chocolate Cupcakes with Peanut Butter Icing, Fresh Fruit, Hand Breaded Chicken Tenders, Cheese Pizza, Pepperoni Pizza, Barbecue Sauce, Duck Sauce, Honey Mustard Dip

  8. Wednesday’s Buzz: 8.28.13

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    THE NEWS

    • Three years from now, much of Sterling Chemistry Laboratory will be unrecognizable after the University completes a $130 million renovation of the building. In May, the University began a construction project on SCL that includes new teaching laboratories for chemistry and biology and will be completed in August 2016. Though in the mid-2000s the University had planned to build a $500 million Undergraduate Science Center, Provost Benjamin Polak said a project of that scale was no longer possible after the onset of the financial downturn in 2008.
    • The William H. Taft Mansion — a quiet, cream-colored three-story house that sits on Whitney Avenue in New Haven — has seen its fair share of history throughout the years. And now, it has a renewed political presence as the permanent home of Yale’s conservative William F. Buckley Jr. Program. Founded in 2010 by a group of undergraduates, the Buckley Program aims to inject new opinions into campus dialogue by offering a conservative speaker series, funding summer internships for undergraduates, and hosting debates and workshops. After receiving $500,000 from a single unnamed donor, the program will move into the 27th U.S. President’s former house next January with a two-year lease and an option to buy. According to board members of the program, the building will serve as a space for speakers and events and will potentially house conservative thinkers and writers as fellows in the future.
    • This year, a long-standing and hectic Yale tradition — a cappella rush — is undergoing significant changes. Rush for groups registered with the Singing Group Council will span approximately two weeks this fall, marking a departure from the nearly month-long rush process of recent years. The new schedule comes with a slew of other changes meant to simplify the process and ensure a better experience for freshmen, according to all four members of the Singing Group Council.

    THE WEATHER

    High of 84 degrees, low of 64 degrees, scattered thunderstorms.

    THE FOOD

    In the colleges

    Breakfast: Hard Cooked Eggs, Pear Danish, Fresh Fruit, Fresh Market Fruit, Steel Cut Oatmeal, Steel Cut Oatmeal Bar

    Lunch: Nacho Bar with Chili Topping, Quinoa, Black Bean, and Corn Pilaf, Nantucket Baked Cod, Turkey Stew, Vegan Shepherds Pie, Amish Corn & Chicken Soup, Tortilla Mezclado Soup, Deconstructed Salad Bar Group 1, Southwestern Potato Salad, Cucumber and Jicama Salad, BLAT Sandwich, Lemon Hummus, Steamed White Rice, Roasted Sweet Potatoes, Fresh Market Vegetable, Chocolate Chip Cookies, Cashew Scotchies Blondies, Cheesecake Bars, Fresh Fruit, Green Chile and Cheddar Quesadilla, Chicken Quesadilla, All Natural Cheeseburger, All Natural Hamburger, All Natural Grilled Chicken Breast, Vegan Garden Burger, Grilled Reuben Sandwich, All Natural Cheeseburger, All Natural Hamburger, Vegan Garden Burger, Salsa Verde, Salsa Fresca, Sour Cream

    Dinner: Grilled-to-order All-Natural Burgers & Cheeseburgers, All-Natural Chicken Breasts, Vegan Black Bean Veggie Burgers

    In Commons

    Breakfast: Hard Cooked Eggs, Cage Free Scrambled Eggs, Cage Free Scrambled Egg Whites, Vegan Waffles, Hash Brown Patties, Pear Danish, Fresh Fruit, Challach French Toast, Steel Cut Oatmeal, Waffle Bar, Breakfast Sausage Links

    Lunch: Nacho Bar with Chili Topping, Quinoa, Black Bean, and Corn Pilaf, Curly Fries, Amish Corn & Chicken Soup, Tortilla Mezclado Soup, Deconstructed Salad Bar Group 1, Southwestern Potato Salad, Cucumber and Jicama Salad, BLAT Sandwich, Lemon Hummus, Steamed White Rice, Fresh Market Vegetable, Chocolate Chip Cookies, Cashew Scotchies Blondies, Fresh Fruit, All Natural Cheeseburger, All Natural Hamburger, Vegan Garden Burger, Cheese Pizza, Pepperoni Pizza, Broccoli and Bianca Pizza, Vegan Curry Tofu, Chicken Thigh Stir Fry with Broccoli, Vegetable Stir Fry Lo Mein, Jasmine Rice, Vegetable Fried Rice, Vegetable Stir Fry with Green Beans, Salsa Verde, Salsa Fresca, Sour Crema

  9. Friday’s Buzz: 4.26.13

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    THE NEWS

    • To meet rising costs, Yale’s financial model assumes that revenue will grow each year. But many of the University’s traditional sources of revenue — endowment income, tuition, government funding and alumni gifts — cannot keep up with the costs of all the components of the Yale experience. The spending problem facing Yale today is the opposite of what it was before the crash: Unless Provost Benjamin Polak manages to eliminate the remaining $40 million annual budget deficit, Yale’s reserve funds will eventually run dry. University President Richard Levin said he is confident the University will weather the storm, but Polak said changes will be necessary to make that possible — changes that will have negative consequences for Yale. Sophie Gould investigates in tomorrow’s News.
    • Since reading week was instated over 30 years ago, the study period will not last a full week for the second time ever. Due to the addition of fall break to the academic calendar that began this year, the reading weeks in both the fall and spring terms last only three days, down from five days in previous years. John Meeske, dean of student organizations and physical resources and a member of the Calendaring Committee, said the committee did not consider how Spring Fling — which will take place on Monday, the first day of reading week — might further cut into an already shorter reading week, but students said that the combination of Spring Fling and a shorter reading week is creating additional stress.
    • The Yale College Republicans will field Paul Chandler ’14 in November’s Ward 1 aldermanic election. Chandler, a registered independent from Westport, is the first candidate to enter the race. Ward 1 has not seen a Republican contestant since 1993, a record of Democratic dominance that Chandler’s campaign manager, Ben Mallet ’16, said the YCR is hoping to overcome.

    THE WEATHER

    High of 64 degrees, low of 39 degrees, sunny.

    THE FOOD

    In the colleges

    Menu unavailable

    In Commons

    Menu unavailable

  10. Thursday’s Buzz: 4.25.13

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    THE NEWS

    • When Dean Esserman took the helm of the New Haven Police Department in November 2011, his marching orders were clear: reduce violence in the city and improve police relations with the community. The city had just reached a 20-year high in crime, after a tumultuous year that saw a total of 34 homicides. Seventeen months later, the number of homicides in the Elm City has dropped by 50 percent from 2011 to 2012 — a fall that Mayor John DeStefano Jr. and other city officials have largely attributed to the police department’s switch to a model of community policing that moves officers away from their desks and puts them on walking patrols throughout the city. But despite the success of Esserman’s community-oriented policing strategy, larger structural issues remain key drivers responsible for the city’s crime rate — problems that city officials and crime experts said must be addressed in conjunction with community policing to eradicate sources of crime. Lorenzo Ligato explores in tomorrow’s News.
    • The Yale Entrepreneurship Institute is piloting a program this summer to teach roughly 15 students how to build the next Reddit in exchange for over 400 hours of their time. On Wednesday, YEI accepted students into its first ever Tech Boot Camp — an intensive 10-week crash course in web programming from May 22 to July 26 that is free and comes with two meals a day, plus a $1,500 stipend for housing and living expenses. Through a fast-paced curriculum geared toward fostering student tech startups, participants will leave as web developers who can handle all aspects of online application design of moderate to significant complexity, said course instructor Adam Bray ’07.
    • Twelve years ago, Helen Siu founded a tiny intercultural studies program in Hong Kong. At Yale, she will now head a half-million-dollar program to connect Asian scholars across the world. Last week, the Carnegie Corporation of New York awarded a $500,000 grant to Yale to support the “InterAsia Initiative,” an effort led by Siu between Yale and six other universities and think tanks from New York to Lebanon to encourage collaboration between scholars of different Asian cultures. The grant, which is planned to last two years, will pay for two InterAsian studies post-doctoral fellows at Yale, a number of Yale professors and graduate students to attend an InterAsian conference in Istanbul this fall, an InterAsian studies conference on campus in 2015 and an online database for the sharing of Asian studies scholarship. Siu, who is an anthropology professor and helped bring the grant to Yale with fellow anthropology professor Kalyanakrishnan Sivaramakrishnan GRD ‘96, says she hopes the grant will break down traditional divisions in Asian studies scholarship and inspire a new generation of scholars to see the multiple interconnections between different eastern cultures.

    THE WEATHER

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

    THE FOOD

    In the colleges

    Breakfast: Steelcut Oats, Waffle Bar, Blueberry Sour Cream Coffee Cake Ring

    Lunch: Corn & Bacon Chowder, Vegetable Barley Soup, Gnocchi with Sundried Tomatoes & Parmesan, Buffalo Chicken Pizza, Cheese Pizza, All-Natural Grilled Chicken Breast, Grilled Garden Burger, All-Natural Grilled Cheeseburger, All-Natural Grilled Burger, North Carolina Pulled Pork Sandwich, Onion & Ricotta Wrap, Fresh Market Vegetable, Roasted Cauliflower & Radicchio Salad, Pasta Salad with Roasted Eggplant & Peppers, Honey Walnut Cookie, Cream Cheese Brownie

    Dinner: Corn & Bacon Chowder, Vegetable Barley Soup, Chermoula Stuffed Chicken Breast, Baked Orzo Ratatouille, Moroccan Bean Stew, All-Natural Grilled Chicken Breast, Grilled Garden Burger, All-Natural Grilled Cheeseburger, All-Natural Grilled Burger, Pork Burgers, Lemon Herbed Israeli Couscous, Fresh Market Vegetable, Roasted Cauliflower & Radicchio Salad, Pasta Salad with Roasted Eggplant & Peppers, Oreo Cheesecake Kiss

    In Commons

    Breakfast: Grits, Waffle Bar, Western Style Scrambled Eggs, Omelets To-Order, Cage-Free Scrambled Egg Whites, Cage-Free Scrambled Eggs, Breakfast Ham Slice, Potato Pancakes, Blueberry Sour Cream Coffee Cake Ring

    Lunch: Butternut Squash & Carrot Soup, Tortellini & Spinach Soup, Cashew Chili, Oven Fried Chicken, Spaghetti, Grilled Chicken Breast, Broccoli Quesadilla, Pepperoni Pizza, Cheese Pizza, Broccoli Bianca Pizza, Tofu & Bok Choy with Garlic Sauce, Vegetable Lo Mein, Vegetable Fried Rice, Jasmine Rice, Stir-Fried Chicken, BLAT Sandwich, Oven Roast Potatoes, Fresh Market Vegetable, Peas, Pasta Salad with Roasted Eggplant & Peppers, Combination Salad, Honey Walnut Cookie, Cream Cheese Brownie

  11. Wednesday’s Buzz: 4.24.13

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    THE NEWS

    • Students entering Commons on Monday morning were confronted with a new layout: a rope blocking their access to the food stations. On Monday, Yale Dining moved the card-swipe check-in stations from the front door to directly in front of the food serving area, opening up the seating area to free access. Students must swipe in each time they collect food but they can swipe multiple times while in Commons. Director of Residential Dining Cathy Van Dyke SOM ’86 said the rearrangement was designed to stop students from taking advantage of open access to Commons to eat both breakfast and lunch on one swipe and then use their lunch swipe at a retail station like Durfees.
    • Two new initiatives in the School of Management’s Global Network for Advanced Management — an additional Immersion Week and new online courses for schools in the network — aim to strengthen the bonds between SOM and the international business community. Representatives from 20 schools in the Global Network, a group of 23 international business schools that SOM Dean Edward Snyder created last year, met last week in Beijing to discuss the network’s progress. At the meeting, SOM decided to partner with six new business schools to organize an additional Immersion Week in October and to pilot two online courses that will use advanced technology to virtually convene students from Global Network schools this fall.
    • In Woodbridge Hall, presidents may come and go — six in the past 40 years, to be precise — but one thing has remained constant: the red leather appointment books in which Regina Starolis has painstakingly written every presidential appointment since 1973. When University President Richard Levin steps down from the presidency in June, so will Starolis, his executive assistant, and so will her characteristic scheduling books. In the age of iPhones and GCals, Starolis’ hand-written calendars have been a point of light-hearted contention in the president’s office. Ever since Levin started using his first Blackberry, Starolis said he has pleaded with her to switch to digital. But Starolis prefers the control of a pencil and eraser.

    THE WEATHER

    High of 67 degrees, low of 46 degrees, becoming sunny.

    THE FOOD

    In the colleges

    Breakfast: Steelcut Oats, Waffle Bar, Almond Bun

    Lunch: Shiitake Veloute, Hot & Sour Soup, Roasted Thai Red Curry Chicken, Asian Sesame – Peanut Pasta, General Tso’s Tofu, All-Natural Grilled Chicken Breast, Grilled Garden Burger, All-Natural Grilled Cheeseburger, All-Natural Grilled Burger, Szechuan Beef Stir Fry, Pork Bahn Mi, Basmati Rice, Fresh MArket Vegetable, Vietnamese Cucumber Salad, Persian Carrot & Orange Pilaf, Raspberry Coconut Bar, Chocolate Chip Cookie

    Dinner: Shiitake Veloute, Hot & Sour Soup, Asian Sweet & Spicy Spareribs, Miso Glazed Whole Roasted Salmon, All-Natural Grilled Chicken Breast, Grilled Garden Burger, All-Natural Grilled Cheeseburger, All-Natural Grilled Burger, Tofu & Vegetable Stir Fry, Cilantro Rice, Fresh Market Vegetable, Vietnamese Cucumber Salad, Persian Carrot & Orange Pilaf, Apricot Pistachio Cardamom Ring

    In Commons

    Breakfast: Steelcut Oats, Waffle Bar, Omelets To-Order, Cage-Free Scrambled Egg Whites, Cage-Free Scrambled Eggs, Apple Cinnamon Dairyless Pancakes, Red Bliss Home Fries, Almond Bun

    Lunch: Thai Coconut Chicken Soup, Miso Soup, Stir-fried Cabbage, Peppers, Peanuts & Peas, Cajun Spiced Pork Chop, Penne, Tofu & Vegetable Stir Fry, Pepperoni Pizza, Mushroom Pizza, Cheese Pizza, Vegetable Lo Mein, Chicken & Broccoli, Vegetable Fried Rice, Jasmine Rice, Curried Tofu, Spinach Wrap With Vegetable Basmati, Basmati Rice, Fresh Market Vegetable, Roasted Cauliflower, Persian Carrot & Orange Pilaf, Chicken Caesar Salad, Chocolate Chip Cookie