Knoxville entrepreneurs kicked to the curb. >>See page 4
“You see, I like being loud.” >>See page 6
Knoxville pizza place knows how to party. >>See page 7
Unwilling nomad Overflow housing displaces international students
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Hannah Marley
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1: Clement Hall 2: Laurel Hall 3: Andy Holt Apartments 4: Morrill Hall 5: Clement Hall
Staff Writer
Each year, 7,000 students, including 400 international students, check out a rolling cart and move into campus housing. From the suburbs of Seoul to the streets of Rio de Janeiro, international students travel thousands of miles to make Knoxville their new home, yet for many, the process of finding permanent housing becomes more of a hassle than a service. Thais Regina, an international Brazilian student studying chemical engineering, said that in the one year she has lived at UT, she has been forced to move five times by university housing. Regina claims that she knows fellow Brazilians in the international student program that were forced to move at least four times last fall. “I don’t understand why this is happening,” Regina said. “We emailed them (UT Housing) asking for the budget, asking for an explanation or an extension for two more days because some of us were traveling, and they just said ‘no.’” Regina moved from Clement Hall to Laurel Hall, and was later joined by other Brazilians in relocating to Apartment Residence Hall or the Andy Holt Apartments. Thais Regina From there they were moved to Morrill Hall, only to be returned to Clement Hall again, adding that each time, UT housing representatives gave her no explanation for the move and required her to leave two days after receiving notice. To make matters more difficult, many international students like Regina lack a means of transportation and are more often than not unfamiliar with the area. Denied the chance to argue her case, Regina has often been left frustrated by what she sees as mistreatment at the hands of UT Housing. “Why does housing treat us like that and they aren’t even open to conversation, to dialogue about how it could be good for us,” Regina explained. Kyujung Choi, an international student from South Korea studying at the English Language Institute, faced similar issues when moving from Morrill Hall to permanent housing for the fall semester. Choi was placed in overflow housing, which consisted of three beds moved into a converted kitchen space in Hess Hall, for over a week before being asked to move to Massey with less than 24-hours notice and no explanation. “They asked me when I want to move to Massey, I said maybe on the weekend, and then bam, you need to move right now,” Choi said. “They had already changed my card access so I couldn’t get into Hess to move.”
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Illustration by Justin Keyes Photos by Esther Choo
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I don’t understand why this is happening.”
See INTERNATIONAL on Page 3
Volume 130 Issue 8
utdailybeacon.com @utkdailybeacon
Friday, August 28, 2015
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The Daily Beacon • Friday, August 28, 2015
Around Rocky Top
The new Micro-Processing Research Facility (MPRF) will help researchers at UT conduct research on campus. Taylor Gash • The Daily Beacon
THE DAILY BEACON STAFF EDITORIAL Editor-in-Chief: Jenna Butz Managing Editor: Bradi Musil Creative Director: Katrina Roberts Chief Copy Editor: Hannah Moulton, Kevin Ridder News Editor: Tanner Hancock Asst. News Editor: Heidi Hill Sports Editor: Jonathan Toye Asst. Sports Editor: Taylor White Arts & Culture Editor: Megan Patterson Asst. Arts & Culture Editor: Michael Lipps Online Editor: Cara Sanders Multi media Editor: Hayley Brundige Photo Editor: Esther Choo, Hayley Pennesi Design Editors: Justin Keyes, Lauren Ratliff Copy Editors: Jordan Achs, Clint Graves, Altaf Nanavati, Sterling Martin Editorial Production: Alexis Porten, Meggie Briggs Training Editor: Troy Provost-Heron
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CRIME LOG Art & Architecture Building 1715 Volunteer Boulevard, Bike Rack Near A&A 2nd Level Bridge851 Neyland August 24, 2015 Around 11:09 a.m. a UTPD officer received a call in reference to a theft. This incident occurred at the Art and Architecture Building north side bike racks. The victim reported the theft of several items. There is no suspect information to report. The officer gave the victim a UTPD case card.
Fred Brown Residence Hall 1817 Andy Holt Avenue, Andy Holt Bike Rack Southeast Side August 24, 2015 At approximately 11:32 a.m., a victim reported the theft of his RecSports bicycle from the Southeast side bicycle rack of Fred Brown Hall Residence. The victim stated that someone removed the cable lock he had secured the bicycle with and took both the cable lock and bicycle. The victim was given a completed UTPD case card.
Min Kao Engineering Building 1520 Middle Way Drive, Room 540 August 25, 2015 Around 11:40 a.m., a UTPD officer was dispatched to the University of Tennessee Police Department lobby to take a report. Upon the officer’s arrival, the officer made contact with the victim who stated she was being harassed. A UTPD case card was issued.
CAMPUSNEWS
INTERNATIONAL continued from Page 1 UT Housing Director Frank Cuevas maintained that housing does everything it can to move students into permanent rooms efficiently, working with the I-House and the English Language Institute to plan for students beforehand. “We can only work with the numbers we’re given, and some international students were probably admitted later than what most domestic students go through,” Cuevas said. He pointed out that most students placed into overflow housing were given permanent rooms after one week and that despite constant construction and demolition, housing has still found room for all 7,000 students in need of accommodations.
Friday, August 28, 2015 • The Daily Beacon “It could be the space, where they are, that we have to use it for something else, but I can’t keep every building open,” Cuevas said. Despite Cuevas’ explanations, Regina and Choi both said that they and their international friends continue to face difficult situations with housing and hope to see changes in the way the university handles international housing in the future. “I don’t know if they do this on purpose, but as international students, it’s really hard to be here and housing is our home here, and we pay just like everyone else,” Regina said.“If you want us to move, it’s ok, just give us a reasonable explanation and give us enough time to prepare, because some of us don’t have any American friends to help us or to stay with if something happens with housing.”
Dead migrants found in abandoned truck near Austrian capital Associated Press
VIENNA (AP) — As regional leaders met Thursday to tackle Europe’s refugee crisis, a gruesome discovery unfolded a short drive from the Austrian capital: An abandoned truck was found with at least 20 — and possibly up to 50 — decomposing bodies of migrants piled inside. It was the latest tragedy in a year that has seen tens of thousands of people risking all to seek a better life or refuge in wealthy European countries. German Chancellor Angela Merkel said at the Vienna conference she was “shaken by the awful news,” and summit participants held a minute of silence. “This reminds us that we in Europe need to tackle the problem quickly and find solutions in the spirit of solidarity,” Merkel said. Migrants fearful of death at sea in overcrowded and flimsy boats as they flee turmoil and war in the Middle East have increasingly turned to using a land route to Europe through the Western Balkans. But the discovery of the bodies in the truck on the main highway connecting Vienna to the Hungarian capital of Budapest showed there is no truly safe path. Thousands cross from Greece daily with the help of smugglers, aiming to reach European Union countries like Germany, Austria or Sweden and apply for asylum. The human traffickers may charge thousands of dollars per person, only to stuff them into trucks and vans so tightly that they often can-
not move — or breathe. Austrian police declined to say what killed those found in the truck, pending an investigation. The state of decomposition made establishing identities and even the exact number of dead difficult. Senior police official Hans Peter Doskozil said that “20, 30, 40 — maybe 50” corpses were inside. The truck was towed to an air-conditioned location near the border with Hungary where authorities would open it once temperatures had cooled enough to begin removing the bodies, said Doskozil, the chief of police in Burgenland province east of Vienna. Autopsies would be conducted in the capital later, he said. Officials found the driverless truck shortly before noon on the highway shoulder about 25 miles (40 kilometers) east of Vienna, near the town of Parndorf, and they originally believed it had mechanical trouble, said police spokesman Helmut Marban. Then they saw blood dripping from the cargo area and noticed the smell of dead bodies, he said. Police quickly realized there were no survivors, Doskozil said. Information from Hungarian police indicated the truck was east of Budapest early Wednesday and entered Austria overnight before being abandoned, he told reporters in Eisenstadt, the provincial capital. The condition of the bodies indicated the victims may have died before the truck entered Austria, he added.
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The Daily Beacon • Friday, August 28, 2015
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Food truck owner’s vision restricted by city ordinances Tanner Hancock News Editor
Heidi Hill
Assistant News Editor
Amin Linder, the owner of the Checkerboard Cheese food truck, has seen his fair share of Knoxville through his driver’s seat window — which, consequently, doubles as his office. With the help of his niece and nephew, Linder spends the summer months touring Knoxville in his distinctly black van, participating in the city’s growing food truck scene. “It was something I was trying to set up as an outlet where I would never be out of work and always have something I loved to do, in addition to teaching, that would always be mine,” Linder, who spends most of the year teaching in New York, said. “I’ve always had an entrepreneurial spirit.” Linder said the decision to start a food truck business in Knoxville wasn’t a difficult one, given his familial ties to the region and the electric atmosphere of UT. “My vision of perfection was closing down the truck right before the (football) game, and then coming back and opening the truck after the game, and being a part of the atmosphere along with everybody else,” Linder said. “It wasn’t a matter of just selling sandwiches.” Linder’s vision, however, didn’t quite match up with the ordinances set in place by city officials, which prohibit food trucks like Checkerboard Cheese from vending on any public roadways, including the very popular Cumberland Avenue or the neighboring streets of Fort Sanders.
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Knoxville’s business liaison Patricia Robledo oversees the Mobile Food Vending Pilot Program designed to regulate and eventually integrate food truck businesses into the city’s culture. Through much public input, Robledo has helped lay the foundations for what may eventually become Knoxville’s laws regulating food truck operations. “Mayor Rogero created this office specifically to help businesses do business here in Knoxville,” Robledo explained. “We know that they (food trucks) provide a lot of vibrancy to the city.” While food trucks are prohibited from operating on public roadways in Knoxville, Robledo explained that exceptions are made for special events, most notably the Market Square Farmers’ Market held every Saturday. When not participating in special events, the city’s 24 registered food trucks are restricted to specially designated, downtown zones, and even then only at specific times. Add that to the university’s limited space, as well as Associate Vice Joe Burger Chancellor for Finance & Administration Jeff Maples’ desire to keep food trucks away from university streets and Checkerboard Cheese runs lunchtime business from Main Street in compliance conditions for business become bleak. with the city’s food truck pilot program. Heidi Hill • The Daily Beacon Linder’s most successful spot has been in front of local bars like The Casual Pint of Knoxville is far from unique in regard to its the loss of business brought on by construction Downtown, which specializes in beer and lacks restrictive food truck ordinances that are becom- on Cumberland Avenue. its own kitchen. Alcohol exclusive bars such ing the norm in large cities across the United “During this time of construction, all the as these create a haven for food trucks run off States. businesses are hurting,” Burger said, who has by Cumberland Avenue competition and city In Chicago, where food truck culture has never encouraged other businesses on the Strip to restrictions. been given a chance to take hold, truck vendors deny food trucks access to their private lots as “The idea is to make a win-win situation,” are prohibited from operating within 200 feet of long as construction continues. Linder said. “If you don’t offer food, having the any establishment that prepares food, according “The last thing we need is a bunch of food truck there, you have more people congregating to an article from the Huffington post. (http:// trucks down here taking away our business.” in front the bar or behind the bar, which means www.huffingtonpost.com/hilary-gowins/cityTo set up a successful business venture on more people to patronize your bar that are rules-lure-push-away-food-trucks_b_5600872. Cumberland, Linder said his truck would either already there for food.” have to find an overnight spot for late night html) In Pittsburgh, food trucks can’t operate within crowds or set up partnership with access to pre500 feet of a permanent establishment that sells existing space for weekly business. Without the a similar product. In Cranston, Rhode Island, permission of merchants on the Strip, Linder’s vision of expanding business to students may that number rises to 1,000 feet. With local food truck options ranging from remain just a vision. “I don’t really see it see how it would be much Jamaican jerk (http://www.jamamerican.com/) to Canadian comfort food (http://poutinemobile. different than them competing against each com/), vendors like Linder consider the Scruffy other for late night traffic,” Linder said. “ It’s a City unexplored territory for the food truck shame because the whole city, which is really industry, inhibited by reconstruction and heated the only city-nightlife spot we have to set up in is kind of far from the Strip and that’s kind of a far competition among merchants on the Strip. For Joe Burger, owner of the McDonald’s on walk to ask of students.” “It would be more convenient to be there Cumberland Avenue, the problem with food trucks lies not so much in the competition, but where the heart of the student body is.”
The last thing we need is a bunch of food trucks down here taking away our business.“
ARTS&CULTURE
Friday, August 28, 2015 • The Daily Beacon 5
Authentic international fast-food, not Taco Bell Megan Patterson Arts & Culture Editor
Guten Appetit! Knoxville’s European fast-food options have finally expanded beyond “french” fries and “italian” pizza since GruJo’s German Fast Food moved into North Knoxville. Don’t misinterpret the name. It’s not “german” fast-food (picture “mexican” fast-food ala Taco Bell); instead it’s “German fast-food.” The restaurant is founded by TJ Jones, a former member of the U.S. army, and Julia Jones, a former resident of Germany. They met in Heidelberg, Germany in 2005 and came back to Knoxville as a married couple. Although Julia loved the area, she felt that something was missing. It took a pregnancy craving for the fast-food of her homeland to lead Julia to the answer. This fast-food consists of moderately priced, high quality sandwiches or diner-like entrees. The signature meat, döner, is roasted as a large kebab behind the counter. Slices of this lamb roast is shaved off for döner sandwiches, wraps or boxes. I ordered a döner kebab sandwich made with a handmade pide bread and my dinner companion ordered a döner wrap. Each came with tomato, cucumber, onions, lettuce, red and white cabbage, and your choice of sauce. I chose a tzatziki sauce and my partner chose the jaeger sauce, a traditional German mushroom gravy.
Although our meals had the same basic components, the sauce made all the difference. While my sandwich had a fresh, tangy flavor, my companion’s wrap had a savory, rich taste. Despite quality of our selections, our meals didn’t skimp on quantity to make up the difference. Both of us opted for to-go boxes halfway through the meal, and settled back to enjoy the atmosphere of the small restaurant. Although there were minimal decorations, those chosen were intriguing with a story of their own. A map of Germany hung on the back wall filled with pins scattered across the country but clustered in certain cities. A manager told us how any patron of the restaurant who has traveled to Germany or has formally lived there will mark their favorite location with another pin on the map. Beside the map hung a cork board titled “Das Boot” which was almost filled with Polaroid shots of smiling customers holding empty two-liter boot-shaped beer glasses. Yes, a fast-food restaurant that has beer on tap. Today GruJo’s operates in a small location on Emory Road, and the only problem I can see in their future is requiring more parking for the flood of new customers once the rest of Knoxville discovers their secret. However, that problem may be alleviated by the fact that GruJo’s delivers. So if you can’t make the trek out to North Knoxville for a döner kebab sandwich (although I did and certainly will do again), then GruJo’s will come to you.
The döner kebab sandwich is a delicious option at GruJo’s German Fast Food. Megan Patterson • The Daily Beacon
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The Daily Beacon • Friday, August 28, 2015
My name is Sarah, and I have an addiction
Sarah Hagaman Turn of Phrase
Confession: I’m an addict. Triggers for my addiction hide in plain sight. They’re added to foods, poured into coffee, wrapped in shiny paper and relentlessly advertised on television. The tipping point occurred about one year ago, in the middle of the night; I woke up feeling a nagging sensation, an intense craving. My pitch black room didn’t prevent me from crawling out of bed and locating, almost instinctually, the jar of Nutella buried in my pantry. Several spoonfuls later, I stepped away from the jar. The numbness in my mind cleared, and I looked at the chocolate-hazelnut mix in disgust. I wasn’t hungry, and didn’t need food. Yet here I was, clamoring about the pantry at 3 a.m. for the Nutella, compelled by some mysterious urge. To be fair, artificial sugar addiction didn’t suddenly swoop in without warning. My childhood-self devoured Halloween candy within three weeks of the holiday — and that usually weighed an impressive eight or nine pounds. Yet not until I stood in my kitchen with a near-empty jar of Nutella, ashamed and slightly disgusted with myself, did something seem totally out of control. Sugar activates a series of chemical reward pathways that, in turn, activates the cerebral cortex of
the brain. Edible forms of sugar come in many forms: glucose, fructose, lactose, maltose, dextrose and starch—but all elicit the same chemical response. My chemical addiction to sugar left me clawing about the kitchen in the dark, looking for the next sugary hit. In the words of Rober Lustig, a major neuroendocrinologist, “Brain chemistry drives behavior.” I’d have to agree; something deeper than conscious choice drove my actions. When consuming sugar, a chemical response in the brain leads to a “reward” feeling — the result of a neurotransmitter called dopamine. Other foods often lead to the same sensation, but usually drop after a short period of time. A curious strength and consistency accompanies sugar’s activation abilities, as it causes continuous activation of reward pathways — much like drugs or alcohol. Consistent consumption and overdosing on sugar creates a tolerance, and too much can result in addictive behaviors. Unfortunately, I don’t possess the only addictive response to sugar — and the poor health results lead to a major threat for America’s future health. A recent study by the Washington University School of Medicine found that approximately 70 percent of Americans are either overweight or obese. A recent study by the Harvard School of Public Health found that sugar in soda causes a direct 26 percent
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rise in diabetes. Heart disease, fat accumulation and a slew of health issues can be traced back to sugar, and the United States healthcare systems cannot monetarily support the medication that future Americans will require. By 2026, the United States will not financially be able to prevent a rising health epidemic. According to Lustig, $245 million alone will go toward diabetes. The crisis exists within our homes, our schools and our restaurants; sugar allows the food industry to create foods that create addictions like my own. Changing the approach to sugar and to food can help stem the healthcare crisis that wreaks havoc on the economy and on personal lives. Candy looks appealing and tastes even better; I love almost any type of sugar. But personal health and the economy cannot support the industry assault on health, and the addictive properties of artificial sugar directly contribute to the prevalent issue. The brightly wrapped candy may say Payday, but human bodies and the American health system really pay the price. Sarah Hagaman is a senior in English. She can be reached at shagama1@vols.utk.edu
French emperors and British voices. Both are serious business.
Grayson Hawkins Untitled
I’m going to take this time to break off from my general ramblings about summer and the administration to explain, in detail, what I’ve learned from a weekend spent without a voice and then wrap it all up with a couple of lines in defense of Napoleon Bonaparte. You see, I like being loud. I have no problem yelling at pedestrians to get across a message, or in my specific case, a flyer, and I truly believe that the ability to vocally engage strangers is an invaluable skill for life and leadership. The only problem with my being loud is that one can only get so many miles out of their voice without a megaphone, and I learned this first hand after completely losing my ability to speak from yelling at freshmen (to clarify: for the purpose of distributing flyers) during Welcome Week. I found myself mute on Friday with (possibly) the biggest presentation of my life looming the Tuesday after. Did I freak out a little bit? Maybe. Did I chug hot tea daily with inordinate amounts of honey? Perhaps. I generally ignore whatever noncommunicable ailment is happening to my body, but I swear to you that I did not utter a word from my mouth this weekend (Monday included), and there is much to glean from my social and academic experiences during this
solemn, silent summer solstice. Firstly, my jokes did not land on target. I would daresay they still float, off in that great comedic void, dispiritedly waiting for someone to at least chuckle. For when I entered a sarcastic or humorous line into my phone’s text-tospeech app, and it was repeated in the robotic voice of a British female, people did not laugh. In hindsight, I suppose a tall gentleman skillfully typing away into his phone is an odd form of communication. People never heard me either, and it was a little dehumanizing. I wanted to say things to my friends, but my only options were to type away in my phone or scribble words into some notebook. I tried a bit of ASL, but in three days, I ran into only one person who could understand my signs. I realize now just how much information humans share through speaking. I have a new appreciation for my abilities to speak and hear what is spoken, but the experience was not unbearable en masse. I could communicate; I just found it hard to get or hold anyone’s attention for any real period of time, and damn was
People never heard me either, and it was a little dehumanizing.”
writing inefficient compared to my usual 200-300 WPM rate of speaking. Essentially, when people wanted my opinion, they would be attentive (but who cares about other peoples’ opinions at our age, really). I even went to a friend’s housewarming party and knew maybe eight or nine of the people there. No one could hear what my British robot lady was saying so I just took to typing in my phone’s notes (and I guess whispering to people a few times). I definitely do not recommend going to parties without the ability to speak. That is, of course, unless you just want to drink the free beer and listen to that audiobook autobiography about Napoleon’s life and conquest through Europe that you’ve had on your phone for too long (spoiler: he’s a bad ass). Did you ever take the time to realize and appreciate how much our society is based around speech (and Napoleonic values)? I guess what I’m trying to say is that Napoleon really gets a bad rep, and it’s the cause of 150+ years of totally false slander from his political enemies, namely the nobility and aristocracy that he fought to eliminate. His work ethic and dedication would go beyond that of any of France’s other generals or political figures, and we owe a lot of the democratic political stability in Europe to him. Next time you are without a voice, find yourself a good autobiography on Napoleon and read it because if you try to communicate or socially interact, you’re gonna have a bad time. Grayson Hawkins is a junior in chemistry. He can be reached at ghawkin4@vols.utk.edu
ARTS&CULTURE
Friday, August 28, 2015 • The Daily Beacon
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Kitchen to bring Knoxville community together Michael Lipps Asst. Arts & Culture Editor At one point, sometime around the mid 1900s, someone was likely getting his or her car radio repaired at 923 N. Central Street. At this location on a Wednesday afternoon in 2015, seated Indian-style on the floor in the space that will soon be occupied by the Center for Rural Strategies, Shawn Poynter shared his vision for the mixed-use space planned to open on Central Avenue — appropriately named The Central Collective. Just below the second story floor we were sitting on is the space that will accommodate Poynter’s photography studio and Knoxville’s divine Dale’s Fried Pies, but even more is planned for the space. “My wife and I had been looking for space for a long time,” Poynter said. “A space to have people do creative things, so people in the community could put on a show, do stand-up, show their artwork, teach cooking or whatever their passion and skills are.” The couple found the place they were looking for, and as it would turn out, they didn’t have to look too far. Located about a mile away from their home, they fell in love with the potential of what was, at the time, a blighted North Knoxville property. “We always complained about cool stuff not being here,” Poynter said. But now, the couple is excited to come onto the scene of what is becoming a noteworthy revitalization of the area. Existing businesses in the area include Magpies Bakery, Holly’s Corner, Hops and Hollers, and the Striped Light to name a few. Poynter and his wife want to play a part in helping to foster community in what is “kind of
like [their] neighborhood anyway.” “Our overarching goal is to bring folks together who wouldn’t necessarily come together organically,” Poynter explained. They want the space to be a social hub where people can come together, most likely around sociable activities pertaining to food and beverages, but they also want it to be a space where people can learn and just have fun. For instance, Poynter mentioned potentially having a local herb farmer coming in and talking about cooking with herbs and creating an herb garden. Another idea being tossed around is to have pop-up dinners or brunches. “I think North Knoxville is really hurting for brunch,” Poynter said. “It’s definitely a missing ingredient.” And The Central Collective will lend itself to these types of culinary events, as it will have rentable commercial kitchen space that will also serve as the commissary kitchen for Dale’s Fried Pies. Dale Mackey, Poynter’s wife and owner of Dale’s Fried Pies, is excited about the opportunities the kitchen will offer her and others. Mackey explained that there are not really any community kitchens in the area. This is a challenge she had to face and one she hopes to help others overcome. “That was really the absolute number one barrier to entry I had when I started finding kitchen space,” Mackey said. The kitchen at The Central Collective will be unique in that it will be a community kitchen, not to mention its certifications. “Most kitchens are certified by the Knox Country Health Department … Ours will not only be certified by the health department, but it will also be certified by the Department of Agriculture,” Mackey said.
This certification will allow Mackey and other kitchen users to prepare products to package and sell in stores. The entire space will also allow Mackey to experiment with her business in other ways. She explained that people seem to naturally assume she will have a storefront, and while this is not the case she does plan to set up her trailer near the edge of Central Avenue and sell her pies. “Bringing the trailer out front to the edge of the parking lot kind of gives me a chance to experiment with that idea of having a storefront,” Mackey said. Aside from Mackey’s and Poynter’s ideas, the couple is excited to see what thoughts the community has for the space. “We’re just kind of weirdoes who want a place to do weird, fun things,” Poynter said. “I’m really excited to see what folks come up with and what sticks to the wall.” “We hope people will have ideas and come to us and say, ‘Oh, I want to do this with so-and-so, or I’m interested in this,’” Poynter added. And so far, the feedback the couple has received has been positive. Poynter said people have been really supportive and excited to see what’s to come. And he, for one, is “excited to see this once blighted property become something not blighted, something actually decent looking, something that’s not an eyesore anymore.” While the couple is optimistic for the future of the space, their optimism is paired with a tinge of uncertainty about what the future will hold. “Our model is sort of interesting, and we hope that it works,” Mackey said. “We have offices upstairs; that helps a lot. There’s sort of this really magical added part of it, which is that because we have these three businesses supporting space, when we’re not working at those various jobs, we have this really cool space that’s
Dale Mackey, owner of Dale’s Fried Pies, will begin baking her pies in the Central Collective. • File Photo centrally located and it’s just very mixed-use.” The space will likely open around October, and the couple is eager to come together and share their space with the community. “It’s kind of like an artistic home for us,” Mackey said. “We are always coming up with wild ideas about things we want to do like popup dinners and arts shows and performance events, and to have a space that’s ours where we get to kind of play and have fun.”
The Tomato Head celebrates 25 years as Knoxville local pizzaria Abby Bower Contributor
Mention The Tomato Head to a Knoxvillian and you will likely get some fond reactions. Maybe they know firsthand the smell of the restaurant’s homemade bread and pesto or maybe they’ve just passed the storefront during a jaunt through Market Square. Regardless of their connection, chances are they are familiar with the homegrown establishment. This weekend, that homegrown establishment celebrates twenty-five years in business, stirring up nostalgic memories from a tightknit community and serving as an excellent excuse to throw a party. On August 29th, The Tomato Head plans to celebrate in full-party fashion how far they’ve
come since owner Mahasti Vafaie opened the “Flying Tomato” two and a half decades ago. “We rented out Market Square for this Saturday and we’re going to have bands playing from 5 p.m. to 10 p.m.,” Floor Manager Jeremy Riner said. The list of bands spans genres from country to rock jam to indie alternative. Those performing include Scott Miller and the Commonwealth, Guy Marshall and Exit 65. But music is not all the party will have to offer. “We partnered with Saw Works Brewing Company and they made a 25th anniversary beer for us as well,” Riner said. Saw Works Brewing will be revealing the “Anniversary Brew” and a new can style which will be displayed at the event. In keeping with The Tomato Head’s reputation of community involvement and giving back, all of the proceeds made from selling the brew
will go to the Knoxville History Project. “Our owners are involved in the community and they love to help out whenever they can, if it’s music, charity or even just good food,” Riner said. “We like to do it not only because it seems like it’s our duty, our passion … but the more involved we can get with our community, it seems like there’s more that we can help out.” Though the restaurant does like to give, the food at the event will not be free. Guests are encouraged to come in the restaurant to celebrate but must pay for their food. This has not reduced the expected turnout. “We expect four thousand people,” Riner said. “We hope there will be more.” Cheyenne Peters, freshman in graphic design, is likely to be among the 4,000 present. Though she did not know about the impending anniversary or party, she was
enthusiastic to hear about it. “I will definitely have to stop by,” Peters said. Peters is one of those Knoxville natives with a soft spot in her heart for The Tomato Head. A self-described lover of their “hummus pita with blue corn chips and salsa,” she has been familiar with the restaurant for a long time. “Ever since I can remember, I grew up going there,” Peters said. “I used to be really into their pizza … but as I’ve gotten older I’ve enjoyed exploring their menu.” The Tomato Head has had the unique experience of growing up alongside members of the community like Peters, and this weekend will allow them to celebrate their longevity and engage with the community that supports them.
8
ARTS&CULTURE
The Daily Beacon • Friday, August 28, 2015
Historic district prepares for revitalization Katey Robinson Contributor
Knoxville houses countless hidden gems — one of these being the historic Emory Place Historic District. Situated at the junction of Central and Broadway, the district bridges downtown and North Knoxville. Emory Place was originally developed around a popular railroad stop as the “Market Square� of North Knoxville. Most buildings around the central market were built between 1890 and 1920. After a number of urban structural changes
were done to the city, activity in the area declined for several decades during the midtwentieth century. Recently, Emory Place has seen an upsurge, with many new businesses preparing to move into the area. In 1994, the National Register of Historic Places added the district to its listings. Whitney Manahan, former resident and graduate of UT’s Master of Architecture Program, noted the significance of Emory Place during the three years she lived there, but said “most people experience the area in about thirty seconds when they drive by.�
“As an architect, I was initially drawn to the area due to the combination of beautiful historic buildings and the not so beautiful ones, which have so much potential but need a lot of work,� Manahan said. Manahan’s ambitions to revitalize Emory Place and form a collaboration with the community culminates at this Saturday’s Emory Place Block Party. “The goal of the block party is to bring attention to the area in hopes that others see its hidden potential,� Manahan said. “We’ll have a stage and live entertainment all day, and food
trucks and local vendors.� Niki Legac, senior in environmental studies, plans to attend the party this weekend. “I’m really excited for the block party,� Legac said. “I just moved to North Knoxville and have been interested in learning the history of that area for a while now. I think the event is a great way to build the community in a way that really lets the residents get to know each other.� The Emory Place Block Party will be held Saturday, Aug. 29, from 12 p.m. to 9 p.m.
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PUZZLES&GAMES
Friday, August 28, 2015 • The Daily Beacon
9
Get Fuzzy • Darby Conley
NEW YORK TIMES CROSSWORD • Will Shortz ACROSS 1 Helper in a heist 10 Group with rackets 15 U.S. state with the oldest capital city
Timtation Creation • Timothy Brunson
16 To any degree
1
38 ___ mouth
42 1980s-’90s singer Terence Trent ___
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44 Man of urbanity
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21 Minor concessions
45 Gives the slip
22 “The Cryptogram” playwright David 23 “Get cracking!”
46 Dancers in danse macabre imagery
26 Immoderately priced
51 Ornamental garment panel
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D I A T B E M A G L M A
T U N E R S
A P O L I T I
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53 Over-the-counter name for naproxen
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54 Big name in the mainframe business
56 Product in pink packets DOWN 1 Narrow margin
F E R M PER CAL I S S I P A R D N A I R Y P U T S G O O
R A A N N T S E P O E N
I DO CIOUS E T D O C I A T E H E N R Y V S E E R I N S Y A N A Y O N C P S U T E
EX PI AL
3 Try to beat the buzzer? 4 “My deepest condolences” 5 Bankruptcy declarer of 2013 6 Off the hook 7 Some M&M’s 8 Excellent, slangily
S I E G E S
9 Silent signals
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T H E T U X E
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43 46
L O C A L E
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S U L R I F I D B E I L T R A S
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55 “Brideshead Revisited” surname
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52 Literary term popularized by Sartre
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J A I L A N N U M A G N D E A S E U M E N F N O FRAG I LIS TIC E T T E A S S S L G U N O P P I A O K S N I
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2 Classic pop
S O T H E N
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ANSWER TO PREVIOUS PUZZLE A G A S S I
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19 Wildly uneven
35 Junker
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39 Film director Lee 23
34 Deity with 99 names
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33 Disinheritor of Cordelia
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41 Extends a line, say
31 Rustic dwellers
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40 Omission statement?
30 Unable to react
3
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18 Is in demand
28 Shorts go-with
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17 Newly humble
20 Tokyo-based electronics giant
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.
36 Member of a pop duo whose debut album was titled “Whole Oats”
47
13 “X” signer 14 Furthermore
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34 Hearty greeting?
22 Quadratics, e.g.
37 Bisque bit
23 Rita Hayworth film briefly featured in “The Shawshank Redemption”
38 Biscotto bit
24 Perfect match
43 One of Chaucer’s pilgrims
25 Put down, in a way, as a group of rioters
41 One of baseball’s Alous
44 “Capeesh?”
26 What plangonologists collect
45 Unreliable narrator
27 Bibliographer’s abbr.
47 Have in mind?
46 Alveoli, e.g.
48 Like some lockets
10 Cause of black eyes?
29 Awards show since 1993
11 Crack squad
31 Honor an honoree, say
49 Husband of ancient Rome’s Poppaea Sabina
32 Nobody’s home
50 Big bunch
12 Wood choppers of old
10
SPORTS
The Daily Beacon • Friday, August 28, 2015
FOOTBALL
8 DAYS ‘TIL KICKOFF
Starting safety to miss extended time with neck injury Trenton Duffer Staff Writer
Butch Jones announced in his Thursday afternoon press conference that senior, starting safety LaDarrell McNeil is undergoing tests for neck instability and will be out for a “lengthy period of time.” “Everything is about the welfare of our student-athletes and making sure there is life after football,” Jones said. “He’s a great representative of Tennessee football and has done everything that we ask … I feel for him.” McNeil is coming off a much improved junior season, which saw career highs of two interceptions and 76 tackles. Jones is currently unsure about who will be taking over the vacant spot left by McNeil while the Dallas, Texas, native has tests run. “Brian Randolph has played a lot of football. (Todd Kelly) benefited from last year, and Evan Berry did as well,” Jones said of McNeil’s possible replacement. “We should have Stephen Griffin back by Monday’s practice so that will help, and Max Arnold has played there as well.” Wide Receiver Updates: Senior wideout Pig Howard will be suspended for the opening game against Bowling Green for what Jones calls a “violation of team rules,” stating that the incident dates back months before training camp. “To Alton’s credit, I like the way he’s approached training camp,” Jones said. “He’s had the best training camp that he’s had since we’ve been here. I’m appreciative of his effort, but
he will miss the Bowling Green game.” Howard won’t be the only receiver absent when the Vols kick-off this season, however, as junior Jason Croom and freshman Vincent Perry will both undergo a knee scope on Friday. Perry hurt his knee in a non-contact drill at practice earlier this week. Croom has practiced sparingly so far this fall after suffering a knee injury prior to the Tennessee’s bowl win over Iowa. Jones said that he would have a better idea of the time span for both players after getting the results of the scope. It wasn’t all bad news for the wide receiver corps, though. Two hours after lamenting the lengthy process Preston Williams was going through in his press conference, Jones tweeted to announce that the freshman passed his ACT and is officially part of the Vols’ team. Williams’ original ACT score was flagged by the testing company, forcing him to miss the last several weeks of practice while waiting for the results of his new test. Offensive Line Competitiveness: The Vols’ coaching staff still hasn’t named the five starters on the offensive line. That uncertainty may continue into the regular season, as Jones revealed a situation that he hasn’t had since arriving at Tennessee. “We have a core group of guys that we know have kind of emerged. Right now, we have a preliminary travel squad, and we usually travel with ten linemen,” Jones said. “We’ve (usually) had to fight and scratch to travel with eight. Well, we could travel upwards to 12 or 13.”
Senior LaDarrell McNeil during the game against Arkansas State last fall. • File Photo The competitiveness at the offensive line position has pushed many players to step up and improve their play. From the seniors to the true freshman, Jones is pleased with the competition. “They can see the progress that they’re making,” Jones said. “That’s a very close-knit group, and they push each other each and every day,
which is great to see as well. “Competition either makes you better or makes you worse. The great competitors compete each and every day. Every great program, every individual in life who’s accomplished something, they’ve had to go through a competitive battle, and it’s ongoing. We have to continue to grow and develop.”
SPORTS
Friday, August 28, 2015 • The Daily Beacon
11
DIVING
Parrington looks forward to diving team success Taylor Crombie
Contributor
Dave Parrington was a diver at the collegiate and international level. That prepared him for the next 25 years at Tennessee as the diving coach, turning raw divers into champions. Parrington was born in England, but grew up in the country of Rhodesia, which is now known as Zimbabwe. Due to the fact that his father was a pool manager and both of his parents coached swim teams, Parrington was always at the pool and began swimming competitively at a young age. When he became a teenager, his interest began to shift to diving. “I loved the thrilling aspect of the sport,” Parrington said. “The spinning, the diving and being free in the air, not to mention showing off to all the other kids. Plus, I was a big competitor and I was beating people.” After high school, Parrington went straight into the military and did not have plans to attend college. In his early twenties, one of his father’s former swimmers approached him about coming to the U.S. to dive at the collegiate level. He reached out to many different schools and ended up at the University of Houston. As a sophomore, Parrington had the opportunity to represent Zimbabwe in the 1980 Moscow Olympics. He was given only about six-weeks notice that he would be competing. “I hadn’t been involved in any international competition other than against South Africa, so I was very inexperienced internationally,” Parrington said. “I didn’t have a particularly good performance diving wise, but I learned a whole bunch. I learned a lot that I’ve applied to my coaching over the years.” The summer before Parrington’s final semester of college, Houston’s diving coach left to take a position at another school. Parrington was no longer diving for the school because he had finished his NCAA eligibility, but asked the university for the coaching job. “There were a few divers on the team from Zimbabwe, where I’m from, that were threatening to transfer. I went to the coach and said ‘listen, give me the job and they’ll stay,’ ” Parrington said. “I was fortunate that I knew most all of the divers very well and they were very a strong team, so I got my career off to a
good start. We had a good year.” Parrington coached at the University of Houston from 1983-1990, then pursued the position at the University of Tennessee. He declined three coaching positions at other schools prior to coming to Tennessee in 1990. “When I came in [for the interview] I really had a great feel for the whole situation and they offered me the job,” Parrington said. “At that time, I thought to myself this might wind up being a career position, but I certainly didn’t think that 25 years later I’d be sitting here in a brand new pool. It’s just been a wonderful experience.” In his 25-year career with Tennessee, Parrington has coached his fair share of talent. Since 1990, he has coached six NCAA champions, 37 SEC champions and has been named SEC coach of the year 12 times. He also coached former Volunteer diver Evan Stewart at the 1996 Atlanta Olympics and 2000 Sydney Olympics. He contributes the success of the diving program over the years partly to the amount of talented athletes that have dove at UT, but also to his ability to communicate with his divers. One of the most emotional experiences Parrington has had since coming to Tennessee happened outside of coaching. In 2011, he became an official U.S. citizen. “I was a British citizen and I had grown up in Zimbabwe, so I was a person of no particular country,” Parrington said. “All of the sudden I realized I actually had a country that I belonged to.” Headed into the 2015-2016 season, Parrington is very excited about his newest batch of divers — a mix of veteran presence and freshman talent. The 10-diver team is one of the largest Tennessee has had in recent years. On the men’s side, Mauricio Robles will be returning as a fifth-year senior along with sophomore Liam Stone who was named the 2015 SEC Freshman of the Year. On the women’s side, fifth-year senior Sarah Chewning and junior Samantha Lera will be returning after dealing with injuries last year. “We’ve got a very strong nucleus of men returning and we have a whole bunch of women coming in. We have four freshman ladies who are rookies and they have a lot to learn, but you can see the excitement in their eyes,” Parrington said.
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The Daily Beacon â&#x20AC;˘ Friday, August 28, 2015