VOL. 7 NO. 47
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IN THIS ISSUE
Miracle Maker
If you look up “educator role model” in the dictionary, you’ll find Julie Pepperman’s picture. She tutors before school and by appointment after school. She’s a lead teacher and evaluates her colleagues. She’s on the state science leadership team.
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See Betsy Pickle’s story on A-9
Teachers to retire Bearden High School English teachers Janet Curley, Kathleen Greenwell and Ginny Thurston will retire at the end of the semester. The community is invited to a retirement party at the school for all three from 3:45 p.m. to 6 p.m. Thursday, Dec. 5.
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Read Wendy Smith on page A-3
Coffee Break When a client pulls out her lipstick before she walks out of his shop, Mitchell Rutherford chalks up another bright spot in a good day. A hairdresser and owner of Salon Bior on Kingston Pike, Mitchell loves his job and is happy he decided to follow his dream.
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Meet Rutherford on page A-2
Some Kentucky games mean a lot An amazing number of Tennessee-Kentucky games have turned out the same way. Some included suspense. One lasted into overtime. Some were more meaningful than others.
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Read Marvin West on A-5
Golf at First Tee Sandra Clark ventured up Dandridge Avenue and landed at the Williams Creek Golf Course where a group of guys who care have put in place a wonderful program for kids.
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See story on page A-13
Goin’ on a bear hunt ... oops! Carol Zinavage got more than she bargained for when a bear invaded camp at LeConte. Rangers sedated and hauled him away, but not before Carol snapped a camera’s worth of photos.
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Collaborating in the kitchen By Wendy Smith A unique collaboration between the University of Tennessee and Pellissippi State Community College provides valuable realworld experience for students – and tasty dishes from around the globe for the rest of us. Last week, the Ready for the World Café served up a gourmet meal of Spanish tapas, or small portions, for those lucky enough to purchase a $12 ticket in advance. This semester’s seven meals were sold out with little or no advertising, says Chef Tyler White of the Pellissippi Culinary Institute. The café at the UT Visitors’ Center features food procured and prepared by third-semester Culinary Arts students from Pellissippi and served by students in UT’s Retail, Hospitality and Tourism Management Department. On the Tuesday before each Thursday café, the hospitality students are invited to sample the dishes that will be served and talk about what goes into each one. White likes to call it a “product appreciation” class, because the students learn about the oils, seasonings and other ingredients that are used in each dish. The café provides a rare opportunity for UT and Pellissippi students to work together, White says.
Pellissippi State Community College students Grant Davis, Spencer Kilcrease, Adam Myers, Josh Hedges, Jasmine Gurley and Umeko Wells prepare sopa de ajo, or garlic soup, for last week’s Ready for the World Café at the UT Visitor’s Center. Photo by Wendy Smith Each Ready for the World Café features food from France, Japan or Spain, and the Dec. 5 café will serve French-Japanese Fusion. The culinary arts students are
required to write papers on the with presenting a meal to a roomfoods and regional traditions of ful of adults that might include the each country. likes of Pellissippi State President But book-learning is far from their minds when they’re faced To page A-3
The park at Fort Higley By Betsy Pickle Beginning Friday, Nov. 29, Knoxvillians can enjoy a milliondollar view and a glimpse of history at the same time. High Ground Park in the heights of South Knoxville at 1100 Cherokee Trail will open to the public at 1 p.m. The peaceful, lowenvironmental-impact park features a hilly gravel walking trail and the remnants of Fort Higley, which Union soldiers built in 1863 to hold the high ground south of the Tennessee River during the Confederate siege of Knoxville. Nov. 29 marks the 150th anniversary of the Battle of Knoxville, when Union troops defeated the
Aslan Foundation executive director Jeff Mansour rests on the wall at the High Ground Park meadow. Confederates at Fort Sanders a few miles away. A visit to the park makes it clear why military strategists thought the land was a valuable asset. The ridgetop would have offered
By Betty Bean
Sales Tax Recapture (in Millions) Recapture Amount
$3.8
$4.2 $20.6 In 6 years, an additional million$3.8 has gone toward retiring Convention Center debt.
$4.3
$3.1
10512 Lexington Dr., Ste. 500 37932 (865) 218-WEST (9378)
$1.4
news@ShopperNewsNow.com Sherri Gardner Howell Wendy Smith | Anne Hart ADVERTISING SALES ads@ShopperNewsNow.com Shannon Carey Jim Brannon | Tony Cranmore Brandi Davis | Patty Fecco
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In six years, an additional $20.6 million has gone toward retiring the Knoxville Convention Center debt.
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In addition to airing plans and aspirations for future downtown redevelopment to a packed auditorium at last week’s 2013 Downtown Summit, city officials presented numbers documenting an arc of success spanning the last 10 years and three city administrations. Annual local sales tax collections in the Central Business Improvement District have increased by 43 percent since 2003, allowing the city to apply an additional $20.6 million toward retirement of convention center debt. Projects receiving Tax Incre-
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a nearly impregnable base from “archaeological anomaly” whose which to fire cannons. While no purpose is still being discerned. manmade artifacts remain from “Our intent was never to reconthe Civil War, the location of a struct the fort,” says Jeff Mansour, cannon redoubt and rifle trenches To page A-3 have been identified, as well as an
Tax breaks yield big downtown payoff
See Carol’s story on page B-3
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ment Financing (TIFs) have increased in value by $98 million, based on appraised value. Projects receiving PILOT (payments in lieu of taxes) agreements have increased by $40 million, also based on appraised value. “It was built evolutionarily,” said city planning and policy chief Bill Lyons, who talked about moving from conflict to collaboration and stressed the importance of preserving historic structures. “Not once did we really have to put on the brakes and say let’s get a new strategy,” he said. “It was organic growth – lots of little plans, not That One Big Thing.”
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