The morning pick-me-up; the Caffeine Crusader; the unsung hero of the all-nighter. Coffee is our lifeblood, and we know it’s yours too. Flip to pages 6-13 for a steaming mug of caffeinated goodness. Volume 128 Issue 21
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Friday, February 6, 2015
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CAMPUSNEWS
The Daily Beacon • Friday, February 6, 2015
Armed suspect sighted outside Apartment Residence Hall Staff Report
A UT alert was sent around 8:07 p.m. warning students that a person with a gun was seen outside Apartment Residence Hall on Andy Holt Avenue. The UT Police Department reported the suspect was a white male driving a white, early 2000 model Ford Expedition. A witness reported to the police that the vehicle pulled into the fire lane of Andy Holt Apartments, at which time a black male exited the passenger’s side of the vehicle and a white male exited the driver’s side. The white male pointed a silver handgun and pointed it at the black male, who then fled into the residence hall, according to the release. The white male then returned to the car, where he was last seen driving westbound on Andy Holt Avenue. UTPD reported that
there appeared to be no injuries during the incident. “It is an ongoing investigation,” Lieutenant Mike Richardson told The Daily Beacon. “The area has been cleared, and obviously they will continue to patrol tonight.” Staff in the building were asked not to speak to media, but a resident of the building said her resident assistant related the following story to her: “She told me a resident saw a guy drive up with a gun. The resident ran inside to tell the staff, and the car drove off.” UTPD’s information has come from witnesses, and the victim has not yet come forward. The suspect is described as a white male, 5 feet 9 inches tall, blue jeans, white sweatshirt, grey beanie and unknown tattoo on left arm. Anyone with information regarding the identity of the victim or with information should call UTPD at 865-974-3114.
THE DAILY BEACON STAFF
EDITORIAL
Editor-in-Chief: Claire Dodson Managing Editor: Hanna Lustig Chief Copy Editor: Emilee Lamb, Cortney Roark News Editor: Hayley Brundige Asst. News Editor: Bradi Musil Special Projects Editor: Liv McConnell Sports Editor: Jonathan Toye Asst. Sports Editor: Taylor White Arts & Culture Editor: Jenna Butz Online Editor: Kevin Ridder Asst. Online Editor: Cara Sanders Photo Editor: Hannah Cather, Esther Choo Design Editor: Katrina Roberts, Lauren Ratliff Social Media Editor: Alexandra Chiasson Copy Editors: Tanner Hancock, Alexis Lawrence, Hannah Moulton, Faith Schweikert, Heidi Hill Editorial Production: Eric Gibson, Reid Hartsell, Justin Keyes, Teron Nunley, Steven Woods Training Editor: R.J. Vogt
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LETTERS POLICY: The Daily Beacon welcomes all letters to the editor and guest columns from students, faculty and staff. Each submission is considered for publication by the editor on the basis of space, timeliness and clarity. The Beacon reserves the right to reject any submissions or edit all copy in compliance with available space, editorial policy and style. Contributions must include the author’s name and phone number for verification. Students must include their year in school and major. Letters to the editor and guest columns may be e-mailed to letters@utdailybeacon.com or sent to Editor, 1340 Circle Park Dr., 11 Communications Building, Knoxville, TN 37996-0314. The Daily Beacon is published by students at The University of Tennessee Monday through Friday during the fall and spring semesters and Wednesday during the summer semester. The offices are located at 1340 Circle Park Drive, 11 Communications Building, Knoxville, TN 37996-0314. The newspaper is free on campus and is available via mail subscription for $200/year, $100/semester or $70/summer only. It is also available online at: www.utdailybeacon.com
Cultural conference set to stimulate, inform Tanner Hancock Staff Writer
The 10th annual Black Issues Conference plans to address the difficult questions facing the black community in America on Saturday through a series of discussion-based sessions. Coordinated by the Multicultural Student Life and the UT Chapter of the NAACP, the conference was organized to educate all members of the community on the issues facing black society today. The conference will feature a speech and book signing by Roland Martin, an AfricanAmerican journalist and former CNN contributor. Roland’s accomplishments include being named as one of the 150 Most Influential African-Americans in the United States by Ebony Magazine three times, as well as the winner of the 2009 NAACP Image Award for Best Interview for “In Conversation: The Michelle Obama Interview.” Crystal Hardeman, associate director of Diversity and Multicultural Education, said she views the event as especially relevant given the recent controversial rulings surrounding the deaths of Michael Brown and Eric Garner. “It’s really even more relevant now with what’s going on in our society,” Hardeman
explained. “It’s even more valuable now for us to be knowledgeable about blacks in general, knowledgeable about black culture and knowledgeable about who we are as black people.” While the conference is aimed at addressing issues facing black society in America, Hardeman stressed that the conference was open to all ethnicities interested in affecting positive change. “This conference is not just for black people,” Hardeman said. “It’s for all people to learn about the issues facing black people.” For student and co-chair of The Black Issues Conference Kierra Richmond, the event offers “the opportunity to gain insight about the diversified daily experiences, micro-aggressions and concerns of African-Americans.” Richmond also noted the conference will show students how they can contribute to eliminating stereotypes and biases. For those attending the event, Richmond said she hopes to provide both a “safe space” in which to discuss important issues and facilitate discussion between people who might not have met otherwise. The “Stand Your Ground: The State of Black America Today” conference will be held from 9:30 a.m. to 4 p.m. Saturday at the Carolyn P. Brown University Center. For program schedules and registration information, visit multicultural.utk.edu.
County mayor to host open lunch Heidi Hill
Copy Editor
Politics and chargrilled burgers don’t usually come up in the same conversation. But from 11:30 a.m. to 1 p.m. Friday, Knox County Mayor Tim Burchett will host a public luncheon at Gus’s Good Times Deli, allowing interested community members a chance to converse and voice concerns with Burchett and other elected officials. Burchett said a public lunch at Gus’s is part of a larger initiative by Knox County to minimize government control over local business, giving back a larger voice to its merchants and citizens. Friday’s lunch is one of many public lunches held by Burchett, but is the first to be hosted within walking distance of the UT campus. “We started doing ‘cash mobs’, and now they really have an international presence,” said Burchett. “The locals just seem to drudge along, and don’t seem to get any support from their government, so this is just our attempt to support somebody local who works hard and maybe put a little more money in their cash register.” Late night stops at the Melrose Place res-
taurant also bring back college memories for Burchett, who said he enjoys Gus’s for its food and ties to campus life at UT. “When I was on campus, that was the place to go,” Burchett said. “I can’t remember driving by even when it was closed. All my buddies would have one, two or maybe more [drinks] on the Strip, and I was always driving them home, and they always wanted to stop at Gus’s.” Aaron Hale, the current owner of Gus’s, also looks forward to Burchett’s informal visit as a public official. “It’s pretty neat,” Hale said. “We’ve never had a mayor eat in here before.” Hale agreed that Burchett’s presence at Gus’s can only help Knoxvillians feel more connected to their local government. “I guess the public can kind of shoot the breeze with the mayor this way, or if there was something they wanted to ask about an issue, then it’s more accessible to people, instead of somebody who would have to email or call their office and set up a meeting,” Hale said. Gus’s will run specials today in addition to their regular menu including deals on halfpound burgers, deli sandwiches and fountain drinks for all customers. Participants are responsible for paying for their own meals and limited parking will available on Lake Avenue.
Friday, February 6, 2015 • The Daily Beacon
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VIEWPOINTS
The Daily Beacon • Friday, February 6, 2015
It takes time to make UT look good
Grayson Hawkins Untitled
Dave Irvin is the associate vice chancellor of Facilities Services, an umbrella organization that controls construction and development, maintenance, utilities and many other facets of daily life on campus. This means that Facilities Services (let’s just call it FS) controls several different parts of UT Knoxville that I feel strongly about, namely the beautification of campus and UT’s energy supply. If you recall, on Jan. 16 I published a column on the subject of construction and over-glorification of the sidewalk next to the pedestrian bridge. Irvin responded on Jan. 22 and explained the current situation and future plans for UT’s beautification. Campus has its highlights, yes, but we are a long way from being truly beautiful. One would think that the benefits of having a gorgeous campus would be more than enough to sway the administration into dedicating more effort and funding to beautification. The number of local, regional and even international people that visit UT is astounding — imagine if every one of them couldn’t stop talking about how gorgeous the University of Tennessee at Knoxville is. Imagine how much more proud Volnation would be. We would finally make it off the Ugliest College Campuses in America list (Complex and Travel + Leisure magazines in 2013 and 2014) and students would be plain happier at a time when UT’s tuition is exploding. And on top of that we’d actually be able to see where our tuition and taxpayer money is going, immediately. Workers in shabbier buildings and areas around campus would gain a new appreciation and respect for their job
at a university that has obviously invested much into beautification and care for its grounds. Just because there isn’t a dollar sign next to the benefits doesn’t mean it’s not a viable investment.
“The number of local, regional and even international people that visit UT is astounding — imagine if every one of them couldn’t stop talking about how gorgeous the University of Tennessee at Knoxville is.”
That’s my appeal to the administration, and I know I’m not alone here. I sat down with Irvin and tried to get an idea of how FS really handles beautification. I was told the administration has a “master plan” for development and landscaping that aims to connect several “highlights” of campus, from the Hill to Presidential Court. There is also $10-15 million in landscaping planned for the next few years. I discovered sidewalks are repaired after they are deemed “unsafe” by FS (the Disabled Student Union among others have a say in this as well) and students can file sidewalk complaints to FS via their “One Call” number. Common thread? The university is reactive rather than proactive. Okay so beautification down, what about
UT’s energy supply? Climate change is progressing to a potentially irreversible point and our carbon emissions are the bottom line factor. Irvin announced plans to convert UT’s coalfueled power plant completely to natural gas in 2013. Beginning March 1 of this year, that change will take effect, and I am proud that such a landmark change is happening during my time at UT (and you should be too!), but we cannot consider this a permanent fix. Natural gas produces half of the amount of carbon dioxide compared to coal, which means immediate reduction in carbon emissions. The problem arises in the long run, a recent study by UC Irvine shows. When plugged into a comprehensive economic and growth model, the presence of more natural gas ended up hindering the growth and development of renewable energy and ultimately resulting in only lowering the United States’ carbon emissions by 2 percent in the year 2055. What can UT do, though? East Tennessee is not the best region for renewable energy, Irvin explained to me. He also added that it simply isn’t realistic for UT to switch to renewable energy at this point in time. I can agree with this, but I still must call UT to redouble its efforts in saving our environment from many different aspects of permanent harm as reported by the International Panel on Climate Change. Academia should be (and could be) aggressively leading students, citizens and lawmakers in the fight against carbon emissions. However, the atmosphere we promote doesn’t seem to care too much about global warming or climate change — ask the average Vol how involved they are in the fight against climate change. Students seem to be overexposed to recycling events and opportunities when in fact recycling is the least effective of the Reduce, Reuse, Recycle pyramid — as said by the EPA. On top of the switch away from coal, UT also builds all new constructions up to Leadership in Energy and Environmental Design silver certifications, meaning our new Student Union will be a sustainable and energy efficient building in the 21st century. Also, our current Campus Energy Plan aims to be carbon-neutral by 2030, a goal Irvin said we are on track to achieve ahead of schedule. Great things are happening in our time, and even greater things will begin to happen soon. Thanks to Dave Irvin and Brooke Stevenson for answering my questions. Grayson Hawkins is a sophomore in chemistry and english. He can be reached at ghawkin4@vols.utk.edu.
Columns of The Daily Beacon are the views of the individual and do not necessarily reflect the views of the Beacon or the Beacon’s editorial staff.
CAMPUSNEWS
Friday, February 6, 2015 • The Daily Beacon
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Renowned anthropologist addresses UT audience Hannah Marley Staff Writer
“It was worse than anything we had ever seen.” William Bass, the founder of UT’s Forensic Anthropology Center, recalled the 1983 Benton fireworks explosion in his lecture on the role of forensic anthropology in disasters Wednesday night. Bass, along with two graduate students and the Sheriff’s Department and the Medical Examiner’s Office, was one of the first responders on the scene, methodically working through the debris to retrieve and identify the bodies of the 12 individuals who were killed in what is still the largest and deadliest illegal fireworks explosion in the U.S. “It literally took us the first day just to find all of the pieces,” Bass said. From broken tibias to seared skin and decapitated heads, Bass took the audience through a slideshow of original photographs from the event, sparing no gore or detail in his analysis of how the explosion occurred and what effect that amount of force has on the human body. In exposing the audience to the realities of applied forensic anthropology research, Bass said he hopes the students who attended have an appreciation for the role of first responders and anthropologists in disaster situations. “We better know something about what happens in a mass disaster before we send the first responders in,” he said. “So if you wonder, what is anthropology doing, what are the things that are occurring, this is the next wave of research that we need to take a look at. You don’t want to kill all the first responders in the world.” Will Edmondson, a junior in anthropology, said he came away from the event with a newfound respect and understanding for how forensic anthropologists contribute to these kinds of situations. “For non-anthropology majors, or even anthropology majors who are just now learning about this, I think the best thing to take away from this is that when these things happen, someone has to go investigate it,” Edmondson said. “It’s an important job for those people who study these things to be able to go and piece it all together.” Christine Reilly, a senior in anthropology as well as the vice president of the Undergraduate Anthropology Association,
said she hopes listening to Bass’s firsthand accounts helped shed light on what anthropologists do, dispelling many common pop culture myths about the profession. “We just like to give people an introduction to anthropology,” Reilly said. “Most people have no idea what it is. They either think it’s either dinosaurs or CSI, and those, while entertaining, are not accurate
“Most people have no idea what it is. They either think it’s either dinosaurs or CSI, and those, while entertaining, are not accurate representations.” —Christine Reilly
representations.” For Michael Hutton, a senior in aerospace engineering with little experience in anthropology, the teamwork involved in responding to and analyzing the scene is something students from all majors and fields can relate to. “It’s not just one person, it’s everyone having to work together,” Hutton said. “We see that across disciplines, whether it’s engineering or forensics or whatever that may be.” However, Reilly added that while the field may be dramatized and extremely popular, it takes hard work and dedication to be an anthropologist. “You need to have a certain drive to do the work that is done, and it’s not always glamorous and it’s not always clean,” Reilly said.
William Bass, founder of University of Tennessee Anthropological Research Facility, signs copies of his book after giving his lecture on the 1983 Benton fireworks explosion. Taylor Gash • The Daily Beacon
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ARTS&CULTURE
The Daily Beacon • Friday, February 6, 2015
Where to go for your Joe Jenna Butz
Arts & Culture Editor (@butzjenna)
BLUE MASON COFFEHOUSE
Emilee Lamb
2920 Sutherland Ave.
Copy Chief
There’s more to Knoxville’s coffee scene than Starbucks and Dunkin’ Donuts. In fact, the Scruffy City is the home of an array of independent coffee shops. Never ventured to these spots before? The Daily Beacon can guide you on your way.
COFFEE & CHOCOLATE 327 Union Ave. Jenna’s Take: Smaller than most of the other shops out there, it’s difficult to grab a seat. Luckily, it’s location right on Market Square makes it an ideal first stop before wandering the city. True to their name, anything they make with chocolate is worth your time. Personally, I grab a peppermint mocha with one or two of their house-made chocolates, and I’m ready to take the town.
Jenna’s Take: One of Knoxville’s newer additions, this little blue house turned coffee shop seems quaint on the outside, but the drinks pack a huge punch. Pair your favorite espresso drink with any of their homemade pastries, and you’ve got a match made in coffeehouse heaven. When the weather’s nice, snag a spot on the front porch for fraternity and warm drinks.
BEST DRINK: MOCHA
BEST DRINK: ICED AMERICANO
GOLDEN ROAST 825 Melrose Place Emilee’s Take: Home of the king of all coffee cakes, The Golden Roast is a convenient campus oasis to recharge between classes. What’s more, this coffee shop doesn’t stop at coffee; the lunch menu is superb, with daily soup specials and sandwiches that could compete with Panera. The Golden Roast has been sating the needs of caffeineaddicted college students and professors seeking a change of scenery for 19 years, so it must be doing something right.
BEST DRINK: LONDON FOG
FLOW: A BREW PARLOR 603 W Main St. Jenna’s Take: Adding more options to downtown outside of Market Square, this coffee shop mixes your caffeine addiction with a college student’s blossoming love for alcohol. You can grab just a plain ole latte (which is delicious, by the way), or they can make you a latte with chocolate stout. If you’re 21, love coffee and love alcohol, FLOW’s the after class coffee place for you.
BEST DRINK: LATTE
ARTS&CULTURE
K BREW 1328 N Broadway Emilee’s Take: Sitting just on the outskirts of the adorable Fourth and Gill neighborhood, this tiny coffee shop boasts some bold atmosphere. So if you don’t mind perfect strangers unavoidably listening in on your coffee shop conversation, then head to Historic North Knoxville for a K Brew cup, but I’m sure the only thing you’ll be able to talk about is the perfectly crafted cup of coffee resting on the wooden bar in front of you.
BEST DRINK: BLACK COFFEE
REMEDY COFFEE 125 W Jackson Ave. Emilee’s Take: Grab your favorite flannel, your favorite beanie and your favorite friend. Spacious by coffee shop standards, Remedy is a great place for conversation over a cup of Joe without feeling like you’re disturbing the deep, philosophical thoughts of the hipsters around you. Grab a spot in one of the cozy armchairs close to the windows, order a latte, pretend it’s raining and enjoy.
BEST DRINK: DIRTY CHAI LATTE
Friday, February 6, 2015 • The Daily Beacon
OLD CITY JAVA 109 S Central St. Jenna’s Take: It’s easily the quietest coffee spot in town, making it perfect for studying. Even better, the coffee is always on point. Strangely though, the non-coffee based drinks are what makes them stand out. Java’s hot tea always gets rave reviews. Next time you’re looking for somewhere to caffeinate and get some work done, make the trip to Old City Java.
BEST DRINK: CHAI LATTE
CAFE DE LA CASA (Insert home address) Emilee’s Take: There’s no place like home … for a great cup of coffee. As wonderful as coffee shops are, it’s also nice to curl up in your own chair with your favorite mug and a cup of coffee that only cost you about 15 cents. Invest in a pour-over brewing cone (around $5 on Amazon) and some good grounds from your local grocery store for a delicious single cup. So help yourself to a cup of the day’s select blend and relax. This one’s on the house.
BEST DRINK: POUR-OVER COFFEE
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ARTS&CULTURE
The Daily Beacon • Friday, February 6, 2015
Local coffee shop welcomes all, satisfies all Jenna Butz
Arts & Culture Editor (@butzjenna)
I always feel ridiculous ordering flavored coffee. Despite my inability to just drink coffee straight, I’m embarrassed by my own wimpy coffee drinking ways. But, that didn’t stop me from ordering an iced mocha at Remedy in Old City on Saturday night. (And iced!? It’s like I didn’t know it’s winter.) Jackson, my boyfriend, was smarter. He ordered a (hot) dirty chai latte, a favorite of ours especially when ordered from Remedy. Waiting for our drinks, we scoped the spacious spot out, looking for somewhere comfortable to rest ourselves. Our original plan was to grab some coffee then head to Happy Holler to catch the last night of Waynestock, but we were in no hurry, making comfort our top priority. After nabbing some worn leather recliners in the back room, Jackson headed to Jenna Butz • The Daily Beacon the bathroom. Sitting there alone, I glanced around, taking stopped there because drinking coffee together in the warm space that has provided me refuge is better than sitting at home alone. more than once during my past year and a At this point, Remedy has become a dear half in Knoxville. All the iced dirty chais and friend, always there and never without goodies chocolate-chip cookies I consumed covering to warm an often cold soul. Rhythm n’ Blooms last year, all the interviews Still waiting on Jackson, I hear my drink and meetings I’ve conducted while trying to called at the counter. As I got up, I noticed the remember not to let my coffee cool and the quiet. Not silence. Conversation buzzed around probably too many times Jackson and I have
me, but the murmurs were so low I couldn’t help but notice each squeak my feet caused as I walked. I felt too loud and that distance too far for me to keep up my disturbing antics, so I tiptoed. I like to think it wasn’t obvious, but my coffee and not causing a ruckus were too important for me to really care. Finally back at my seat with a glass mason
jar in my hand, I’m ready to make a butt dent in that chair and not move until we decide to leave. That is, until Jackson’s drink is called and I realize he’s still peeing and I have to make that horrific journey all over again. (I lived.) Eventually, together with our drinks, we sip our own and trade. I don’t think two people share as much food and drink as the two of us, but it’s ritual for us to taste our own, hold what we’re trying right in front of the other’s face and nearly force them to try it. We both agree that we “did good� in our choices and sit back to talk. Between sips that both chill and warm us, we discuss whatever pops into our heads. Jackson jokes that we should pull out the board games on the shelves behind us. We reminisce about the time we saw Subtle Clutch play that same back room we were huddled in. I admit that I’m not sure when the last time I truly laughed was. Moments unrelated to some, memories interconnected to us, we pass the next two hours like that. After nearly three years as friends and two as a couple, I often wonder how we haven’t lapsed in conversation yet. Deciding not to brave the cold to Waynestock, I’m grateful for how coffee and talking always make the perfect pairing as we exit, embracing against the chill. Remedy agrees, welcoming coffee and conversations right there on their sign.
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PUZZLES&GAMES
Friday, February 6, 2015 • The Daily Beacon
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NEW YORK TIMES CROSSWORD • Will Shortz ACROSS 1 One at the head of the class, informally 6 “Fearless” star, 2006
dadoodlydude • Adam Hatch
11 Green yardstick 14 They may be marked with X’s
35 Sci-fi narcotic
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1 Falafel topper 2 One with paper cuts?
4 Calculator button
3 Kiwi’s neighbor
5 Code with tags 6 Mitchell with the platinum album “Blue”
ANSWER TO PREVIOUS PUZZLE A S T U C A R P T H E T L Y O
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34 Classic computer game played on a grid
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52 “The proper task of life,” per Nietzsche
31 Pluto, for one
Cartoons of The Daily Beacon are the views of the individual and do not necessarily reflect the views of the Beacon or the Beacon’s editorial staff.
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51 Living
33 Brand maker?
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19 1958 #1 hit composed by Vice President Charles Dawes
32 Rats
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50 Sportswriter Pasquarelli
24 Stuffed accessories
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49 Hocus-pocus
23 Burning sensation?
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40 Group for people who are feeling blue?
18 Shooter for kids
22 Slightly
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17 What to call a cardinal
21 Rouge counterpart
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39 10 micronewtons
48 Sierra Leone-toBurkina Faso dir.
16 Panegyrical lines
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E N T P R T S I O H A S L S T E H E R O N E M A N A R T Y T D W A T E B Y E B Y E A R S A T I R T H E C O O V E N P E E
I R A N
C A N O E
H E R E
A L P O
K I D N E Y B E A N
M O R K
A U R A
G R U B
U P S E E D G A L O R E
S W A N K
O S E L E O O
7 Like 2014 but not 2015 8 Salon job 9 Source of dirty looks
25 Tagging along 26 People’s 1992 Sexiest Man Alive
37 Macroeconomics pioneer
27 Brunch offering
39 Women, in pulp fiction
28 High-five request
41 YouTube upload
29 Satisfy 30 Comparatively sound
42 Member of Clinton’s cabinet for all eight years
31 Got by
11 Fries things?
43 New ___ 32 Place where people lived in “How the 44 Part of 5-Down Other Half Lives”
12 Disinclined to move
33 It might change color
10 Roman “video”
13 Takes a second? 15 1,000 G’s
34 Detroit debut of 1927
20 It’s a dive
35 Fist-pounding boss, say
24 Hearts
36 Be coquettish with
45 Long-stemmed flower 46 There’s not much interest in these nowadays 47 Best of classic rock
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ARTS&CULTURE
The Daily Beacon • Friday, February 6, 2015
We’ve got coffee down to a science Emilee Lamb Copy Chief
It’s shortly after 7 a.m. on a Wednesday. Two baristas staff the stainless steel bar of their libation laboratory as the bleary-eyed few shuffle in looking for their dose of the most widely used drug in the nation: coffee. More specifically, they come for the caffeine that characterizes the bitter but beloved drink. An hour later, the line of devotees will stretch to the entrance of the campus Starbucks, professors and students alike waiting to claim their morning cup of Joe. A middle-aged man strides in and enthusiastically greets Scott Young, a Starbucks barista. His beverage order is sent to the steamer with barely a word, and he strikes up casual conversation with his baristas, obviously a familiar face on a campus of thousands. “Coffee? It’s a drug,” Young says bluntly. “That coffee and sugar, keeps you coming back.” Americans are the leading consumers of coffee in the world, drinking approximately 400 million cups each day. We love the stuff, but what exactly makes up the beverage that greets
54 percent of American adults each day? The coffee comes from the seed, deceptively referred to as a bean, of the Coffea Arabica plant, from which we get the well-known name “Arabica coffee.” The magic bean’s energizing powers were discovered in Africa and emerged as the drink we enjoy today in Arabia around A.D. 1000 when it became a staple of Islamic life. The average cup of coffee is 98 percent water. In the remaining 2 percent, diverse chemical compounds affect what we experience in a sip. One of the most dominant compounds affecting coffee’s taste is chlorogenic acid. Responsible for the trademark bitterness of coffee through its breakdown in the roasting process, this acid also lends coffee health benefits as an antioxidant, which protects the body and brain from damaging free radicals. According to the Royal Society of Chemistry, coffee’s acid compounds have been shown to contribute to coffee’s potential to help prevent diseases like Alzheimer’s and type 2 diabetes. A second prominent compound is, of course, caffeine. The compound responsible for stimulation of the brain and body is part of the group known as alkaloids. Alkaloids by nature have a
bitter taste that may serve as a protection mechanism for the plants that produce them. The caffeine we crave is a toxin avoided by many insects and animals. As reported by the Mayo Clinic, however, the average cup of brewed coffee can total from 95 to 200 milligrams of caffeine, well below the 500 milligrams the clinic states could raise concerns for the coffee drinker’s health. If much of coffee’s flavor compounds make it bitter -- and potentially toxic if consumers drink to excess -- why is it one of the most popular beverages on the planet? A third compound in coffee’s complex makeup could provide the answer. Trigonelline, also an alkaloid, contributes the earthy, sweet flavors of coffee as it breaks down and creates new compounds during the coffee’s roasting. The compound has also been shown to contribute to dental health by keeping common cavity-causing bacteria from hanging around on teeth, according to the National Center for Biotechnology Information. These compounds are just a few of the several hundred comprising the coffee plant, but many of these benefits would be left unlocked without the experts behind the roasting, grinding and brewing. “Coffee’s got over 700 flavor constituents, so one small thing being off can change the flavor,” said Josh Beard, head barista of local coffee shop K Brew. Trained by a coffee roaster to recognize the subtleties of the perfect cup of coffee and wellpracticed in the daily grind of coffee consumption, Beard operates as both an artist giving life to his passion and a meticulous scientist intent on perfecting a miraculous cure. “There’s definitely an artistic side to it,” Beard said, “but then also you have to know all the science side of it to make it as good as it can be.” Many coffee drinkers are familiar with the terms, “light, medium and dark roast.” These terms, Beard said, are on their way out the door for coffee roasters. “People are getting used to over roasted coffee,” Beard said. “When you over roast it, it can kind of mask some of the flavors you can pull out of it.” Coffee arrives at K Brew ready for grinding from a rotating base of roasters, offering beans grown in Brazil, Panama, Ethiopia and El Salvador, among many others. Before it reaches the counter of the trendy, rustic wood bar of the north Knoxville café, that coffee is put through a standard taste testing process called “cupping.” By eliminating as many taste-altering variables as possible, coffeehouse staff work to get a handle on the coffee’s natural taste, paying attention to the acidity, flavor, body and aftertaste of the bean. Grind size, Beard said, plays a large role in the experience of coffee. If the grind is not fine
enough, the flavor components locked in the bean are left unexposed in the brewing, robbing the taster of the coffee’s full potential. Also influential on the coffee’s taste is the brew method used to get the flavor from machine to mug. K Brew offers myriad options for customers to choose from: the traditional drip method used by coffee-makers found on most kitchen counters; the single-cup pour-over, by which hot water is poured directly over a conical filter full of grounds; the cold drip method, where coffee grounds are steeped in unheated water before the drink is filtered and served; and the chemex, a specifically designed pour-over method that produces a richer, sediment-free cup of coffee. “There’s always room for improvement in coffee,” Beard said. “It’s just one of those things that you can come in everyday and get better at. It’s a challenge.” For Young, that challenge began when he joined the team of a Memphis Starbucks at the age of 18. Before his “intense training” as a barista for the most recognizable name in coffee, Young was not a coffee-drinker. Now, Young traces his own love of coffee to a single drink on the Starbucks menu: the caramel macchiato. “It’s a beautiful drink,” he said fondly. “It’s the first drink I ever tried.” Hidden behind the bar, the hands of a barista expertly navigate the intricacies of the sugary concoctions rattled off by the customers at the register of the Starbucks inside Hodges library. As milk is steamed to frothy perfection, the expert barista will gather syrups and begin preparing a shot of espresso for the hot beverage. Though the contents of a Starbucks cup look like artwork, even the order in which the ingredients enter the cup is handled with scientific precision. “The shot itself has a certain amount of life before it starts tasting bitter,” Young explained. “So as you incorporate it into your drink you want to do it in that amount of time. Like other coffee shops, a lot of times they’ll let their shot of espresso sit and die, and it’ll taste really bad, just like milk and bad espresso.” Coffee, whether simply or elaborately dressed, is a part of the morning routine of millions. It is an entry point to the lives of those around us, common ground people around the world stand on. This connection between coffee and society is one Young doesn’t take lightly. “I like the psychology of it,” Young mused, “because you can either make somebody’s day or ruin it, right at the beginning of their day.” Young’s friendly customer steps up to retrieve his drink with a smile and a thank you. As he leaves, a young woman takes his place to await her order. Both have chosen to begin their day in the same way, linking themselves to a global network of coffee-drinkers millions strong: a simple sip from a cup full of chemistry.
ARTS&CULTURE
Friday, February 6, 2015 • The Daily Beacon
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Knoxville’s hot cocoa, greatest to least
Faith Schweikert Copy Editor (@got_2haveFaith)
So you’ve made it to college. Congrats! Most would argue that now, because of the onslaught of exams, studying and overall college-ness of being in college, is when you are most likely going to start drinking ... coffee. But it doesn’t have to be that way. No, you don’t have to fall into the same caffeinated hole everyone else fell into. Remember a time way back when? Your mom went to get her morning cup of coffee to “keep her alive,” and she’d buy you a hot chocolate to make you happy, too? Well, I’m here to tell you one does not grow out of a love for chocolate. You just don’t; it’s science, or something. So here’s a list of the best to worst hot chocolates in Knoxville, so even in your hectic college life, you can remember the blissfulness of childhood.
FIRST PLACE The Blue Mason
It’s like taking a sip of your favorite song, surprising at first yet comforting, instantly bringing a smile to your face and warmth to your heart. Only my lack of funds stops me from ordering more than one cup of this special, sugary treat.
RUNNER-UP Coffee & Chocolate
THIRD PLACE Old City Java
Odds are the only reason you venture all the way out to Old City Java is because you anticipate spending hours doing work in the quietness. Doing so makes ordering this one-sip wonder, although delicious, pointless, because this Valrhona hot cocoa goes cold almost as soon as its ordered. It’s mediocre at best.
FOURTH PLACE Remedy Coffee
DEAD LAST
The Golden Roast The barista actually laughed and asked, “Are you serious?” in shock last week when I, a 19-year-old, asked for hot chocolate. If that wasn’t enough to secure its last place finish, its lack of flavor of any sort would. It’s hot. That’s it. Might as well drink some boiled water at home and spare the judgment.
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ARTS&CULTURE
The Daily Beacon • Friday, February 6, 2015
MEET THE
BARISTA
Photos by Hannah Cather • The Daily Beacon
Matt Robbins
Remedy Coffee Working with coffee: 8 years Favorite to make: cappucino Favorite to drink: iced coffee
Sean Parrish
Old City Java Working with coffee: 8 years Favorite drink to make: cappucino Favorite to drink: drip coffee or espresso
Richard Clark
K Brew Working with coffee: 6-7 months Favorite drink to make: pour over/Chemex Favorite to drink: espresso
Jenna Weaver
Blue Mason Working with coffee: 6 months Favorite drink to make: anything with latte art Favorite to drink: cafe au lait with vanilla
ARTS&CULTURE
Friday, February 6, 2015 • The Daily Beacon
Tunes to complement your coffee Coffee may be an art form (as we hope you see through this issue), but the act of drinking a cup of your favorite brew can seem like little more than a necessary step in your morning routine. So, we hope adding this playlist to your morning run will make drinking your morning coffee a little more cultured, too. From mellow to energizing, this folksy playlist is your new coffee companion. -- Jenna Butz, Arts & Culture Editor (@butzjenna)
1.“Coffee” - Sylvan Esso 2.“Take Me to Church” (Hozier Cover) Vitamin String Quartet 3.“Pulaski at Night” - Andrew Bird 4.“Old Pine” - Ben Howard 5.“Keep It Loose, Keep It Tight” - Amos Lee 6.“Nirvana” - Sam Smith 7.“Swim Club” - The Cave Singers 8.“Hey Rose” - Streets of Laredo 9.“Wildewoman” - Lucius 10.“Running Wild” - Moon Taxi
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SPORTS
The Daily Beacon • Friday, February 6, 2015
MEN’S BASKETBALL
Vols look to bounce back against injured Georgia squad Troy Provost-Heron Staff Writer
Marcus Thornton may not step onto the court inside Stegeman Coliseum on Saturday, but Donnie Tyndall is not going to allow the Georgia forward to catch his team off guard. “We will prepare as if he’ll play,” the first-year Tennessee head coach said. “If he doesn’t we’ll tweak a few things, but the way we play with our press back to zone and him being a big guy, it really won’t be that big of an adjustment if he doesn’t play.” Thornton, who is Georgia’s leading scorer and rebounder at 13.5 points and 7.3 rebounds per game, respectively, has missed the Bulldogs’ last two games with a concussion that he suffered against Vanderbilt on Jan. 27. He has not yet been cleared to play as of Thursday evening. Without the senior on the court, the Bulldogs have failed to eclipse the 60-point threshold in back-to-back losses at South Carolina (67-50) and Kentucky (69-58). Those contests marked only the second and third time that the Bulldogs, who rank fifth in the SEC in scoring offense at 70.6 points per game,
have scored below the 60-point mark this season. “Offensively, they certainly aren’t as good without him because he gives them that inside attack,” Tyndall said. “Without him, they go to some younger guys. Their other post player is more of what Derek Reese is — kind of a pickand-pop four man as opposed to a true low-post player.” Aside from the underperformance of their offense as a whole, replacing Thornton individually has proven to be a problem for the Bulldogs as well. Against South Carolina on Jan. 31, Georgia (14-7, 5-4 SEC) elected to start freshman forward Yante Maten, who scored three points on 1-of-5 shooting and corralled six rebounds in 18 minutes before fouling out. On Tuesday’s matchup versus No. 1 Kentucky, it was redshirt sophomore forward Houston Kessler who got the starting nod, scoring seven points on 2-of-3 shooting in 18 minutes of play. If Thornton can’t go on Saturday, Tennessee (13-8, 5-4) will have to focus in on the other four members of the Bulldog team who own double figure scoring numbers — Kenny Gaines (11.3), Charles Mann (11.1), Nemanja Djurisic (11.0) and J.J. Frazier (10.9). “They have a balanced attack,” Tyndall said.
Senior guard Josh Richardson charges past Misssissippi State senior guard Trivante Bloodman. Hayley Pennesi • The Daily Beacon “They have veteran guards, which is so important. They’ve got big guys who have physicality and girth, which has caused us some problems all year long … They are just a well-rounded, physical basketball team.” Going into Saturday’s contest, the Volunteers will be dealing with lineup changes of their own. In their matchup against Mississippi State on Tuesday, freshman forward Tariq Owens made his second career start and contributed four points and two rebounds while battling foul trouble for the majority of the night. Despite the lack of playing time, Tyndall
stated on Thursday that he was “planning” on starting Owens for the second consecutive game. “I thought he was pretty good offensively,” Tyndall said. “Defensively, he got some cheap fouls ... I thought he looked pretty confident out there for a guy who hasn’t played a whole lot of minutes this season, but that’s not surprising. That’s why we started him because he’s been doing those things in practice.” Tipoff between the Vols and the Bulldogs is scheduled for noon and can be seen on ESPN2.
SPORTS
Friday, February 6, 2015 • The Daily Beacon
15
TRACK & FIELD
Tennessee hopes to continue forward motion at weekend’s Virginia Tech Elite Meet is crucial and it’s important to not only compete against other SEC schools, but also compete against themselves. Eliminating mistakes and competing at a high level will also be key. The Tennessee Track and Field team “This season is all about moving forward heads to Blacksburg, Virginia, this weekend and growing the program forward,” Sullivan to compete in the Virginia Tech Elite Meet. said. “We know it’s The meet starts mostly about getat 5 p.m. on Friday ting in there and and will feature learning to be great four SEC schools. athletes and learnJoining Tennessee ing to execute when from the SEC the pressure is on will be Florida, and the big perforGeorgia, and mance is needed.” Kentucky. This Leading the will be the team’s team are captains first of four meets and juniors Jake in February, which Blankenship and will culminate with Cassie Wertman. the SEC Indoor Blankenship has Championships —Beth Alford-Sullivan had a strong 2015 at the end of thus far, coming in this month in first place at the Lexington, Hokie Invitational, Kentucky. also held at Virginia Going into Tech, in pole vault the weekend, the and posting a career men’s indoor track best vault of 18 feet, team is ranked No. 25 in the country and 8.25 meters. Wertman, likewise, placed first will look to improve upon that ranking. in the Hokie Invitational in shot put with a They were ranked No. 21 but fell four throw of 16.74 meters. spots due to an idle week. This is the first Both Blankenship and Wertman will be time since 2009 that the Tennessee men called upon again this weekend. have been ranked. While pleased with the ranking, first year head coach Beth AlfordSullivan is taking it in stride. “It’s an honor to be ranked because our sport is so competitive,” Sullivan said. “To stay in the top 25 with a weekend off, some other teams gain some ground on you because we didn’t compete, we are proud of the fact we held on to the top 25. We are very proud of the ranking itself. At the same time I am a big believer that a ranking is just a ranking, it’s actually a computerized program and we don’t compete that way.” Sullivan hopes to use this weekend to continue moving the track program forward. Sullivan opined that the month of February
Shane Switzer Contributor
“This season is all about moving forward and growing the program.”
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SPORTS
The Daily Beacon • Friday, February 6, 2015
SOFTBALL
The Lady Vols softball season starts Friday with the KSU Classic tournament in Kennesaw, Georgia. Hayley Pennesi • The Daily Beacon
Lady Vols set to open season Kennesaw State University Tournament Trenton Duffer
Staff writer (@trenton_duffer)
The wait for Lady Vol softball action is over. Tennessee will take on four different opponents in this weekend’s Kennesaw State University Tournament in Kennesaw, Georgia. Co-head coach Karen Weekly has said all week that her team will focus mainly on handling themselves as the season gets underway “Our focus on our first weekend out, and much throughout the season, is to focus on Tennessee,” Weekly said. “We’re going to do the things we do well, and try to go out and execute every day … It’s just a matter in figuring out the batting order that’s going to make us click.”
The Lady Vols’ first opponent will be Ohio. The Bobcats boasted a 32-26 record last year, won their first MAC title, and made a run to the NCAA Regionals in Lexington before losing to Kentucky and DePaul. The Bobcats’ pitching staff also set a school record last season with 397 strikeouts. After Ohio, the Lady Vols will focus their attention on Dayton. The Flyers are coming off a 27-29 season— their best since 2000. Dayton’s pitchers last year combined for a 5.19 ERA and allowed 47 homers in 56 games. The Lady Vols will then square off against the host of the tournament: the Kennesaw State Owls. However, these Owls have a familiar face on their coaching staff. Former Lady Vol Cat Hosfield Fritts is the assistant and pitching coach for Kennesaw State. Fritts is one of the top players to have ever played at UT, and Weekly says the experi-
ence of playing against one of her former players is “gratifying.” “We have a lot of them (former alumni) out there now in coaching roles,” Weekly said. “When you face them, we share a lot of memories, and a lot of good times before and after the game. But, during the game, they’re the opponent. Across the field, I wanna beat them.” With Fritts as a coach, the Owls will look to improve upon their 24-29 record last season. Fritts has her hands full trying to find someone to replace former Owl ace Amanda Henderson. Henderson went 18-10 last year with a 2.56 ERA and 205 strikeouts. The final opponent of the tournament for the Lady Vols will be the Northern Kentucky Norse. The Norse struggled last year, going 5-45 overall, and it looks like their troubles may continue this year. Dee Dee Davis, the team leader in batting aver-
age, homers, and RBIs last year, will not be returning to Northern Kentucky this season. Preseason All-SEC catcher Annie Aldrete feels these non-conference games play a huge role in the season. “People don’t understand that’s what gets you your placement for Super Regionals, Regionals, and everything like that,”Aldrete said. “All the preseason games are what prepare you, as well, as a team … It helps you prepare and helps you mature.” The Lady Vols will take on Ohio on Friday at 11 a.m. EST, followed by Dayton at 3 p.m. On Saturday, Tennessee will face Kennesaw State at 3 p.m. Finally, on Sunday, the Lady Vols will conclude the tournament with a matchup against Northern Kentucky beginning at 3 p.m. All four games will feature a free live audio broadcast courtesy of UT.