Friday Bite

By The Dartmouth Web Staff | 2/10/12 1:41pm

 



 


Tar­siers are pint-size pri­mates from South­east Asia who pro­duce some of the most ex­treme ul­tra­sonic calls in the an­i­mal king­dom, well be­yond the thresh­old of human hear­ing.

...​Nathaniel Dominy, an as­so­ci­ate pro­fes­sor of an­thro­pol­ogy at Dart­mouth, de­scribes the tar­sier's ul­tra­sonic vo­cal­iza­tions as "ex­treme, and com­pa­ra­ble to the highly spe­cial­ized vo­cal­iza­tions of bats and dol­phins, which are used pri­mar­ily for echolo­ca­tion."-Labspaces.​net

**Today's weather:**


Sun and clouds mixed. High 42F. Winds SW at 5 to 10 mph.

**News**


Face­book, a pop­u­lar so­cial net­work­ing site among mem­bers of the Dart­mouth com­mu­nity, filed for an ini­tial pub­lic of­fer­ing on Feb. 1. How­ever, Dart­mouth stu­dents in­ter­viewed by The Dart­mouthsaid they do not fore­seea change in their Face­book usage once the com­pany goes pub­lic. Pro­fes­sors from the Tuck School of Busi­ness agreed that the new sta­tus of Face­book will not af­fect usage, but em­pha­sized that it would not be a wise in­vest­ment.

The ad­mis­sions of­fice vis­its 500 to 600 schools and hosts 65 to 80 in­for­ma­tion ses­sions — both joint ses­sions and Dart­mouth-spe­cific ses­sions — over the course of a typ­i­cal year, ac­cord­ing to Di­rec­tor of Ad­mis­sions Re­cruit­ment Daniel Parish ’89. In­ter­na­tional stu­dents and do­mes­tic stu­dents in­ter­viewed by The Dart­mouthhad mixed feel­ingsabout the ef­fec­tive­ness of the Col­lege’s re­cruit­ment ef­forts.

**Menu**


Court­yard Cafe



  • Lunch: Grilled Ital­ian on a Cia­batta with Fries

  • Din­ner: Honey Stung Chicken with Fries

  • Late Night: Pot Pies

  • All meal plan equiv­a­lency swipes come with a choice of juice, foun­tain drink, cof­fee, tea or 8 oz car­ton of milk


Col­lis Cafe



  • Soups of the Day:Chef's Choice

  • LunchEn­tree: Salsa Chicken


'53 Com­mons

Full and Up-To-The-Minute Menus with Nu­tri­tional Info

7:30 a.m. 3:00 p.m.& 5:00 p.m. to 8:30 p.m.

Ma Thayer's





    • Break­fast:West­ern Scram­ble; Home Fries; Tomato and Onion Fri­tatta; Apple Oat­meal Pan­cakes; Sausage Links

    • Lunch:Moo Shu Chicken Bur­rito; Roasted Beets; Beef Stroganoff; Pars­ley Noo­dles; Capri Veg­gies; Pasta and Mari­nara

    • Din­ner: Bar­be­cued Beef or Chicken Slid­ers; Boston Baked Beans; Waf­fle Fries; Tortelini with Wal­nut Sauce; Steamed Bok Coy with Turnips and Car­rots; Pasta and Mari­nara




The Hearth



    • Pizza:Veg­gie Pizza; Cheese Pizza; Pep­per­oni Pizza; AMush­room; Buf­falo Chicken

    • Spe­cial: Ital­ian Sausage and Pota­toes




The Grill





    • Grilled Cheese Sand­wich; Fries; Build Your Own Burger fea­tur­ing Halal Chicken Thigh; Grilled Chicken Breast; Local Beef or Wild Alaskan Salmon




Her­bi­vore





    • Lunch:Falafel Sand­wich; Mush­room Bar­ley Stuffed Casse­role ; Steamed Car­rots; Cheese Stuffed Shells; Broc­coli and Cau­li­flower

    • Din­ner: Falafel Sand­wich; Mixed Veg­gie Pakora; Dhanya Chut­ney; Cumin Bas­miati; Mush­room and Spinach En­chi­ladas; Corn




Big Greens





    • Panini Bar:Cuban; Greek Veg­gie




World View





    • Lunch:De­sign your own omelets




Pavil­ion





    • Lunch:Ham­burg­ers; Matzo Ball Soup; Chal­lah; Cook­ies




No­vack Cafe



  • Soups of the Day:Chicken and Cilantro Chili; Veg­etable

  • Spe­cial of the Day:Chicken Ranch BLT Wrap

  • Avail­able Daily:

    • Hot & Cold Bev­er­ages

    • Ready Made Sand­wiches & Wraps

    • De­li­cious Baked Goods

    • As­sorted Snacks




Byrne Hall


Lunch:





    • Grill Spe­cial: Chef's Choice

    • Deli Spe­cial: Chef's Choice

    • Veg­e­tar­ian:Ma Po Tofu with Steamed Broc­col­ini

    • Entrée:Gen­eral Tso’s Chicken with Broc­coli and Steamed Rice




Please Note: All Menus Sub­ject to Change

Fri­day, Feb­ru­ary 10th



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