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Lauren Mayo / The Daily Beacon

Volume 136 Issue 12

utdailybeacon.com @utkdailybeacon

Thursday, September 27, 2018

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FOODTOUR

The Daily Beacon • Thursday, September 27, 2018

DAILY BEACON STAFF AND POLICY INFORMATION EDITORIAL Editor-in-Chief: Kylie Hubbard Managing Editor: Tyler Wombles Copy Chief: Paige Greene Campus News Editor: Cat Trieu City News Editor: Allie Clouse Asst. News Editor: Neeley Moore Sports Editor: Blake Von Hagen Asst. Sports Editor: Will Backus Engagement Editor: Alec Apostoeai Digital Producer: Tara Halley Asst. Digital Producer: Kelsey French Opinons Editor: Margot McClellan Photo Editors: Emily Gowder, Megan Albers Design Editor: Kyla Johnson Production Artists: Grace Atter, Lauren Mayo, Emily Gowder, Meliya Evans, Catherine Fei, McLane Zaitz, Jeremiah Pham, Emory Hockett

ADVERTISING/PRODUCTION

Letter from the Editor I like food.

Honestly, I love it.

When I had to come up with special issues ideas for this year, the Food tour was at the top of my list. Tennessee’s rich culinary culture starts with the inception of some of today’s most well-known brands including Moon Pie, Ruby Tuesday, Jack Daniels and Mountain Dew. Factored in with those state contributions, Knoxville itself has brought to light some beloved favorites including Yassin’s Falafel House, Cruze Farm Ice Cream and Gus’s Good Times Deli.

Each person who has crafted a piece for this special issue, whether it is printed in this paper or showcased online, has a passion for food and for sharing our passion with others.

Heck, Sports Editors Blake Von Hagen and Will Backus ate 85 percent of a 28-inch pizza because they love food so much. Check out our website to see how that went for them ...

As much as we love food, I hope you do too and that you find new way to enjoy food here in Knoxville.

BEST FOOD IN

KNOXVILLE YOU VOT ED

Eat up!

Kylie Hubbard Editor-in-Chief

Gus’s Good Times Deli

Advertising Manager: Zenobia Armstrong Media Sales Representatives: Hailie Hensley Advertising Production Artists:: Kinsey Johnston, Elisa Razak

Gus’s Good Times Deli serves sandwiches, remains a UT staple

CONTACTS

Staff Writer

To report a news item, please e-mail editor.news@utdailybeacon.com or call 865-974-2348 To submit a press release, please e-mail pressreleases@utdailybeacon.com To place an ad, please e-mail beaconads@utk.edu or call 865-974-5206 Advertising: (865) 974-5206 beaconads@utk.edu Editor-in-Chief: (865) 974-3226 editorinchief@utdailybeacon.com Main Newsroom: (865) 974-3226 editorinchief@utdailybeacon.com LETTERS POLICY: Letters to the Editor must be exclu-

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CORRECTIONS POLICY: It is the Daily Beacon’s policy to

quickly correct any factual errors and clarify any potentially misleading information. Errors brought to our attention by readers or staff members will be corrected and printed on page two of our publication. To report an error please send as much information as possible about where and when the error occurred to managingeditor@utdailybeacon.com, or call our newsroom at (865) 974-5206.

The Daily Beacon is published by students at The University of Tennessee on Monday and Thursday during the fall and spring semesters. The offices are located at 1345 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 or $100/semester. It is also available online at:

Emily Lewellyn Hiking the Hill, Saturdays in Neyland and knowing Rocky Top by heart may be integral aspects of Big Orange life, but the UT experience arguably would not be complete without a visit to Gus’s Good Times Deli down on Melrose.

Open until 4 a.m., Gus’s is always there as a place to grab dinner, satisfy midnight cravings, or to start or end a night out. You’ve most likely seen them scattered about campus on homecoming banners, the glorious smell wafting through the study levels of Hodges or in passing with their free delivery.

Their deli combo is served with a classic sliced meat sandwich, a mountain of shoestring seasoned fries and a fountain drink, and it tends to be the go-to for many students. Other students prefer the classic burger, with the Philly steak, chicken parmesan and patty melt close behind.

The quaint dive is festooned with UT sports memorabilia on every wall, like the many athletic posters signed with personal notes such as, “Thanks for everything, Gus! Still the best burger in town!” Some kind of game is always on the two TVs no matter the season or time of year.

Abbey Morgan, junior in supply chain management, was introduced to Gus’s by her father years before stepping foot into a college class herself.

“It’s been a favorite of my dad and I for years.

They literally know my order when I walk in. I love the fact that they recognize me and know exactly what I want! The employees are friendly and truly enjoy working in that atmosphere. I’m always pleased when I go to Gus’s,” Morgan said.

Aaron Hale, co-owner of Gus’s, explains his

Gus’s Good Times Deli is a Friday night go to for college students.

Abby Smith / Contributor

time behind the counter.

“I started working here in 1993 and then Gus and his wife retired in 2002. Me and the other guy that’s here at night, Gerald Nelson, we became business partners and took over the business from 2002 until now,” Hale said.

Home football games, local events and Saturday nights can get the store packed fairly quickly.

“The atmosphere is kind of crazy. A lot of times on game day and things like that, it’s people coming back and kind of the nostalgia factor.

It reminds them of a time when they didn’t have kids, a mortgage. They were young and in college. Then they come back and try to relive a little bit of that, especially those that have left and graduated or have their own kids (at UT) now. I think this place brings back a more carefree time in their life,” Hale explained.

Big names such as Peyton Manning, Garth Brooks and local politicians have been known to stop by for their regular once in awhile.

“Drew Holcomb performed in here actually after his last show at the Coliseum. He’s been coming here since he was a kid with his dad.

He just stood on a trash can with a guitar, and

this place was packed out the door,” Hale added.

Gus’s reputation as the place for students to grab a tasty bite to eat typically precedes itself.

Every other student you mention Gus’s to seems to light up or have a story to tell from a night they were there. No doubt, the place has became part of UT life.

“Sort of (the reputation) is earned over years … time of people being and eating here and everything being the same,” Hale said. “You come back and it’s the same sandwiches, same whatever you liked to order. We want to thank everybody for eating here and loving us, because we love them.”

For many, pulling open the door to Gus’s and seeing the orange booths, wall-length mirror and “Don’t blame us, we voted for Peyton Manning” sign is like coming home.

“For me, Gus’s is a classic to Knoxville,” Owen Bettis, junior accounting major, said.

“I grew up coming to UT games and Gus’s was always a must. Great food, great people and good times. Gus’s is definitely an essential aspect of (campus),” Bettis said. “You can’t say you have experienced UT until you have gone to Gus’s.”

FOODTOUR

Thursday, September 27, 2018 • The Daily Beacon

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Tennessee’s food history includes brand origins, tamale rivalries Tyler Wombles

Managing Editor

When people think about the history of Tennessee, images of coonhounds, brave mountaineers and shades of orange likely first come to mind.

But the state has a much deeper legend and lore, particularly regarding food and its consumption. Like most cultures, food has helped shape the state, and Knoxville itself, into what it is now, with stories including the beginning of national brands, a tamale battle and more.

Here is a sample of Tennessee’s vast food history: Several brands began in Tennessee Multiple national brands got their start in Tennessee, and some have kept their headquarters in the state since their inception.

MoonPie, the cookie treat consisting of graham cracker and marshmallow and recently known for its social media escapades, was created in 1917 at the Chattanooga Bakery and has been produced there ever since.

A Kentucky coal miner asked a salesman for a treat “as big as the moon,” according to the company’s website. Chattanooga Bakery responded with the MoonPie.

Another well-known brand that has its origins in Tennessee is Mountain Dew, the PepsiCo soft drink. It was originally developed by Ally and Barney Hartman as a mixer for liquor. They eventually struck a deal with the Tri-Cities Beverage Corporation in Johnson City to bottle their product.

In 1964, PepsiCo bought Mountain Dew, which had changed hands several times, and began manufacturing it themselves. It has now become a staple of the company’s soda lineup.

Ruby Tuesday, the restaurant chain with locations across the country, also began in Tennessee. Its start took place in Knoxville just across from the UT campus. It was founded by Sandy Beall, and its first location was on the Strip on Cumberland Avenue.

Now, according to the company’s website, Ruby Tuesday has more than 600 locations across the world.

Early 1990’s saw a Knoxville tamale war Not only have some foods had their origin in Tennessee, but rivalries between manufacturers of similar products have also taken place in the state, with one situation in Knoxville involving a possibly non-expected source -- tamales.

Tamales are made of dough steamed in a corn husk and filled with cheese, meat or other items.

They are traditionally a Mesoamerican food and

Tennessee is home to the Moon Pie. Emily Gowder / The Daily Beacon date back to as early as 8,000 B.C. Harry Royston, former circus carnie, first brought tamales to Knoxville according to local historian Jack Neely. Neely said the tamales were “an instant hit” in the city, and it wasn’t long before other tamale makers sprung up to compete with Royston. In the early 1900’s, rival tamale manufacturers even started being listed in the city directories, according to Neely.

“That’s why East Tennesseans, no matter their age, grew up with tamales, even though we didn’t have Mexican restaurants until the late 1960s,” Neely said.

World’s Fair brings foreign options, experiences When the World’s Fair came to Knoxville in 1982, a myriad of food combinations and possibilities came with it, adding a unique chapter

in the city’s culinary story.

“I mainly remember Belgian waffles and Petros, which was billed as the big innovation of the Fair,” Neely said. “Chili with beans on Fritos, then served in the Fritos bag itself. I liked them, but they didn’t really take off.”

Other foods at the fair, according to Neely, included Australian vegemite sandwiches, Texas chili and Chinese, German and Filipino cuisine.

Buddy’s BBQ was the fair’s official barbecue, and Coke offered new cherry, chocolate, lime and vanilla flavors to fairgoers.

The fair lasted from May to October in 1982, with the event now remembered by way of Knoxville’s Worlds Fair Park. The park has hosted food events since the fair, including the Big Kahuna Wing Festival, which took place in the park this past summer.

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FOODTOUR

The Daily Beacon • Thursday, September 27, 2018

What’s the big deal with Calhoun’s by the river?

Nick Sayegh Contributor Ask anyone who’s been to the Tennessee River location for Calhoun’s, and chances are, they’re a fan.

And when there is not a frown to be found in the Calhoun’s crowd, how can you object? Every corner of the restaurant is filled with families laughing, spontaneous meetings of friends and a staff happy to navigate between it all. But as a historic hater of the chain back in my home town of Farragut, I was confused by this general enthusiasm from the public. I still couldn’t help but wonder why it’s so popular.

So, what’s the big deal with Calhoun’s by the river?

Calhoun’s is at the eastern end of Neyland Drive, right on the Tennessee River front, and it offers a wide array of classic barbecue and American dishes. It offers catering and banquet hosting services, but its real focus definitely lies on the average family looking

for dinner and a way to watch a game while they eat.

The first thing that is immediately obvious to any new Calhoun’s patron, and a surprise to me, is the efficiency of the restaurant. Even when the restaurant seems packed, there is never a wait for a table.

I went twice, once during the UTEP game and again the night after the Florida tragedy. On the day of the UTEP game, the deck area was packed. Yet, there were still plenty of seating options available, many within TV viewing range. It was the same on my second visit when I seated myself indoors.

I got my drink within a minute and my food within five minutes of ordering.

I tested this phenomenal speed multiple times throughout my visit as I ordered multiple entrees. Each time the food came out even faster.

In fact, the service was lightning, not just in speed, but also in personality. There wasn’t a host or hostess, waiter or waitress

or even a bartender that was not confident and jubilant. And it wasn’t just the staff either. Every patron I talked to (especially on game day) was friendly, and I swear I met groups who were table-hopping just to meet new people. I’ve never experienced such an extroverted attitude in a restaurant, but it’s something perfectly Knoxvillian and fun to be a part of.

And so in many ways, Calhoun’s has ascended to cult status with a culture all of its own, especially due to its location. For one, it seems to be the unofficial dining for a lot of the “Vol Navy,” the local group of tailgating boats that swarm the river on game days. After exploring the docs and talking with some of the “captains,” I was even more immersed by the dynamic of restaurant and river.

All this, however, cannot speak for the food. Yet, I’m again surprised to say I was overwhelmed here too. I started with a barbecue sandwich which faired well once soaked in their signature barbecue sauce.

After that, I tried their sweet and spicy wings, on account of their supposed renown status, which they live up to through a perfect balance between genuine smoked sweetness and spicy tang.

By this point, Calhoun’s had almost won me over like it had countless other Knoxvillians. However, what really broke through my denial was the final entree I tried: the chicken salad club. This huge sandwich blends a creamy slaw-like base with crunchy bacon and veggies to create a savory and comforting flavor. I highly recommend it.

In short, Calhoun’s by the river was everything I didn’t want it to be: delicious, fun and efficient. I’ll definitely be going back, and I hope to see some more of my peers there as well. As for my advice for anyone wondering, “What’s the big deal with Calhoun’s by the river?” I’d say come down and find out.

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.

FOODTOUR

Thursday, September 27, 2018 • The Daily Beacon

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Kitchen essentials from someone who needs them Blake Von Hagen Sports Editor

The house that I live in has everything a kitchen should have.

Except that it doesn’t.

We have a microwave, an oven and a refrigerator. We also have cabinets and a sink, but for some reason, we haven’t invested in many kitchen essentials.

Here are some things that we have or that I wish we had ...

Silverware It would be nice to have forks, knives and spoons.

Without them, we are forced to use our hands to eat meals. Sometimes we have plastic forks, but besides that, the lack of silverware handicaps our meal choices.

Oven Mitts These are handier than you would think.

A few weeks ago, one of my roommates put a frozen pizza in the oven. When the timer beeped and the cheese was golden, he realized that we did not own an oven mitt.

His options came down to letting the pizza

burn or taking it out of the oven without the oven mitt. Being a broke college student, of course he did not let the $3 pizza go to waste.

An oven mitt would have saved his hands.

Pots and Pans A stove and an oven do not do much good without pots and pans.

With the addition of pots and pans, college students can cook their own meals, which saves money and allows for creativity.

There’s nothing like a good meal of ramen noodles, right?

Without a pot, this delicacy cannot be enjoyed.

A skillet can transform your breakfast and your day. Nothing leads to a better quality day than a hand-made breakfast, and a skillet can be a good place to start.

Plates and Cups There are a few options here.

Investing in reusable dishes and glasses, or buying paper plates and plastic cups for every meal.

Of course, we employ the latter strategy in my house.

If we had real plates and cups, we would not only save money, but we would also do less dam-

age to the environment.

Towels Again, there are a few options in this situation.

Sure, paper towels are fantastic, but they’re also costly and can be wasteful. A couple good kitchen towels can be reused over and over.

Without them, we are forced to spend more money and contribute more waste.

Trash Bags As you probably inferred by now, we use a lot of trash bags at our house.

Regardless of your courtesy to the environment or your eating habits, trash bags are going to be a necessity for any kitchen.

Opening the trash can and realizing there is not a bag inside is a frustrating feeling.

Storage Containers Once you invest in some of the items above, you will need something to store your leftovers.

Purchasing a few sturdy containers can be a good way to spread one meal into several days’ worth of food. These can also be useful for bringing food with you to school or work.

Scissors Going to the grocery store and coming home with something that must be opened with scis-

Emily Gowder / The Daily Beacon sors can be an annoyance, especially when you don’t own scissors.

Make sure you purchase some, so this is never a problem. Just make sure you don’t run with them.

Now, it’s time to take myself up on my own advice and head to the store to buy some kitchen essentials.

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FOODTOUR

The Daily Beacon • Thursday, September 27, 2018

All Vol Cheese serves classic cheeses, offers student growth Kylie Hubbard

Editor-in-Chief Orange and white are the staple colors of UT. And its cheese.

Orange Game Day Sharp Cheddar cheese combined with white Checkerboard Mild Cheddar, Torchbearer Jalapeño Cheddar and Smokey’s Smoked Gouda make the popular All Vol Cheese available for purchase through the Food Science department on the Ag Campus.

All Vol Cheese is an extension of the UT Creamery, which closed in the fall of 1989 due to financial constraints. The creamery was responsible for the production of milk and other dairy products along with distributing those products throughout campus. UT renovated the closed creamery into the Food Safety and Processing Building, completed in 1998.

Food Science and Technology decided to bring part of the old creamery back to campus in 2013 to help raise awareness of the department and its mission of providing “hands-on learning opportunities for students” and providing “funds for student programs,” according to the UT Institute of Agriculture’s website.

The old creamery’s renovations made bringing back the creamery difficult, and now the department is looking to build a new facility to bring the creamery back to campus.

According to food science accounting specialist Jessica Black, the creamery has made progress and is waiting on equipment like a cheese press and the appropriate licensing. The goal is to produce cheese, ice cream and yogurt in the new facility.

Partnership with Sweetwater Valley Farm For now, the cheese is produced by Sweetwater Valley Farm.

Partnering soon after the 2013 decision to bring back aspects of the UT Creamery, UT reached out to John Harrison, owner of Sweetwater Valley Farm, for their cheese needs.

Harrison purchased the farm with his wife in 1987. Eleven years later, the pair made their first vat of cheese.

“My goal was to make good cheddars,” Harrison said. “I took a little bit of heat for doing that but I wanted to make good cheddars because that’s what people eat here.”

The farm produces upwards of 400,000 pounds and 25 different flavors of cheese each year, with sharp cheddar, buttermilk, farmer’s cheese and fiery fiesta being the most popular.

A new cheese is thought up each year and this year it’s taco flavored.

“That doesn’t really excite me so I’m not really too fired up about taco cheese,” Harrison said. “I can’t get fired up about any of the flavors. I’m a cheddar person so my favorite

cheese would be a good cheddar.”

Making cheese is pretty easy, according to Harrison.

“Cheese is real simple and anyone can make cheese at home. It just might not be very good cheese,” Harrison said. “We’re really just taking advantage of what milk does naturally already; it curdles. And we’re just kind of speeding that process up and then we’re controlling that fermentation with the bacteria.”

Cheese production starts with the cows fed and raised on Harrison’s farm. The cows are milked and the milk is pasteurized, which means the milk is warmed to simulate the animal’s body temperature and to sterilize the milk from bad bacteria.

Different cheeses are made with different bacteria, so the selected bacteria is placed in the pasteurized milk and ferments the lactose in the milk to lactic acid.

Next, the enzyme rennet is added to speed up the coagulation, which is the process of a liquid changing to a solid mass. Once the mass is solidified, the curds, or coagulated milk, are formed and the excess whey, which is mostly protein and water, is drained.

The curds are then cut into three-eighths cubes. Curd cubes are cooked to toughen the curd particles and then the whey is once again separated. According to Harrison, “This whole time you’re just driving that fermentation.”

While watching acid production, the process continues until they are ready to stop. Once ready, salt is added and the cheese curds are pressed back into a mold.

Melody Fagan, graduate student in food science, spent time as an intern with Sweetwater Valley Farm.

“I did not anticipate how much hard work (it would be) and I began to appreciate obviously what a lot of cheese producers go through every day,” Fagan said. “It’s not for the faint of heart but it is definitely very rewarding.”

The most rewarding part for Fagan was witnessing the process from start to finish.

“I didn’t get to milk the cows, but I did get to see the process from the beginning of milk before it’s pasteurized to actual cheese curds,” Fagan said. “Yes, I can do that in my kitchen, but it’s not nearly as exciting and it’s not on such a scale and it’s really not the same type of product.”

“I just found that whole process from start to finish, its completeness is beautiful really,” Fagan added.

And for Harrison, that’s what makes his farm unique.

“What makes us unique is we have the cows and we do the farming and we grow the feed and we produce the cheese. We’re all the way from farm to table,” Harrison said.

FOODTOUR

SAY C HE E S E !

Check out these snapshots taken at Sweetwater Valley Farm.

Thursday, September 27, 2018 • The Daily Beacon

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FOODTOUR

The Daily Beacon • Thursday, September 27, 2018

Finding fresh, local produce in town this fall season Katie Johnson Copy Editor

There is nothing like spending a fall day in the foothills of East Tennessee enjoying the bounty of locally grown foods. While the area offers a vast array of local options, a few stand out this season as places you might want to try out for a pick-your-own fall food experience.

Whether you are interested in an afternoon of apple-picking or a trip to the pumpkin patch, you will find plenty of friendly, local growers who are happy to show you around and help you pick the very best fall produce.

Market Square Farmers Market The Market Square Farmers Market is a local marketplace for growers across East Tennessee, happening every Wednesday 11 a.m. to 2 p.m.

and every Saturday 9 a.m. to 2 p.m. through the month of November. Local farmers and artisans sell their goods to the public in centrally located Market Square in the heart of Knoxville.

Rutherford Farms LLC: Maryville, Tennessee You don’t have to go far to find amazing produce from local growers. Butternut and spaghetti squash are now available at Rutherford Farms in Maryville, TN. Around Halloween, sweet potatoes and various greens will be ready for picking and available to the public. If you have a butternut squash soup in mind, be sure to check them out.

Oakes Farm Pumpkin Patch: Corryton, Tennessee No fall bucket list is complete without a trip to the pumpkin patch. Just a few miles from

Knoxville, Oakes Farm has officially opened for the season. Not only is this a hot spot for picking out your favorite pumpkin, the farm also offers a variety of attractions like hay rides and fun activities for kids and college students alike.

Rowell Apple House: Crossville, Tennessee A little over an hour outside of Knoxville, the Roswell Apple House sells a variety of hand-picked apples including McIntosh, Red Delicious, Jonagold, Fuji and Crimson Crisp apples that visitors can buy by the bushel. If you are looking for locally grown apples and a short road-trip, this may be the place for you.

Apple Barn Cider Mill and General Store: Sevierville, Tennessee Constructed in 1910, the Apple Barn rests on a large orchard and produces apples from

over 4,000 trees. A cider mill was added to the original structure, as well as an extension to the complex, where visitors can dine in the Apple Wood Farmhouse restaurant. This may be a nice stop on your way to a fall hike in the Smokies, and an excuse to try their famous apple cider.

These are just a few of the many places you can find locally grown foods this season. So grab a few friends, start a group text or coax your roommate out of the library to take advantage of the beautiful fall days and the cornucopia of local foods that Knoxville and its surrounding areas have to offer.

Some of these locations are locally owned and operated so remember to always call before you go to check for location details, availability and pricing.

What it means to eat local even without a green thumb Neeley Moore

Asst. News Editor There are ways to eat fresh, locally grown food without taking a step in a garden.

All over Knoxville, there are opportunities and ways to eat food that is locally grown and locally sourced. The movement of eating local food involves including food that has been grown or farmed close to the place it is sold and consumed. The local food movement is not limited to rural settings, and has a growing presence in urban communities. There are places, people and stores dedicated to serving Knoxville food grown in the East Tennessee area.

One organization dedicated to providing local sources of food is Nourish Knoxville.

Nourish’s mission is to get the city of Knoxville eating food grown from the land around them and promote healthy communities by supporting relationships between farmers, producers and the public.

According to Charlotte Tolley, executive director of Nourish Knoxville, the first step to eating local is utilizing the farmers markets around the area. The most well-known market is the farmers market that takes place in downtown Knoxville every Saturday morning in Market Square.

“Farmers markets are the best place to find locally grown food. All markets in Knoxville are producer only, meaning everything at the farmers market is grown or made by the person selling out,” Tolley said.

Tolley believes there are many benefits of farmers markets from the selection of foods offered to the atmosphere of shopping in a local area.

“Farmers markets are the only place shoppers will find some varieties of produce, like heirloom corn or paw paws. As everything is locally grown, the fruits and vegetables you’ll find are typically much fresher than what is found in a grocery store,” Tolley said. “Plus, they are more than a shopping experience, as they provide opportunity to engage with farmers and others in the community.”

Aside from farmers markets, other places that serve locally grown food include coops, which sell food in bulk that is grown in Tennessee. Three Rivers Market is a co-op located only five minutes from downtown Knoxville and sells food year round.

“Three Rivers Market has been focused on connecting East Tennesseans to local, natural and organic foods for over 37 years. Our co-op is locally-owned by over 9,000 East Tennesseans. We believe that buying local food from local businesses maintains local integrity,” Jacqueline Arthur, general manager of Three Rivers market, said. “Of course, the best place to buy local food is directly from the producer, and you can do this at farmers markets and farm stands. Over the years, we have worked most closely with Market Square Farmers Market and New Harvest Farmers Market and highly recommend both.”

Three Rivers Market has a three tier definition of what local food means to help customers. The first label is Local from East Tennessee, which means the food was grown within 100 miles of the co-op. The second is Bioregional, which means it was grown within the Southern Appalachian Bioregion. The last label reads Regional and it places on food grown within 275 miles of the co-op or within Tennessee.

No matter the label, Arthur said it is important for each person to consider what food

Three Rivers Market offers a variety of locally sources products.

Emily Gowder / The Daily Beacon means to them personally. Three Rivers Market allows anyone to shop at their store, while also having special benefits for those who join the co-op as members.

“Our store is owned by over 9,000 East Tennesseans, and it’s easy to join them as coowner,” Arthur said. “Co-owners enjoy many benefits and are responsible for the governance of the cooperative. We are happy to talk to you about becoming a co-owner, but you don’t have to be a co-owner to shop though. Everyone is welcome.”

For college students, the choice of eating local and supporting those who grow local food may be more difficult due to tight budgets and busy schedules, but Tolley said that college students can still make local choices that will benefit their health, budget and community.

“For students, buying directly from a farmer is a wonderful way to build connections to your community. Plus, purchasing local, whole foods to prepare at home is typically cheaper and healthier than going out. Learning to cook at home at an early age helps build healthy habits,” Tolley said.

Arthur said choosing local options is benefi-

Three Rivers Market offers a variety of locally sources products.

Emily Gowder / The Daily Beacon cial in more than just eating and can help college students connect to their local community in various ways, setting them up for the rest of their lives.

“As college students and young adults begin to explore their freedom, they may find its a pleasant way to discover their community, find healthy foods to support the hard work of education and activate their awareness of issues that could become very important to them over time,” Arthur said.

PUZZLES&GAMES

Thursday, September 27, 2018 • The Daily Beacon

STR8TS No. 1184

Medium

9 7 8 8 9 7 6 1 2 2 3 4 3 1

7 8

4 2 1 2 4 4 6 8 9

4

2 1 4 2 7

Š 2018 Syndicated Puzzles

6

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LOS ANGELES TIMES CROSSWORD • Edited by Rich Norris and Joyce Lewis

Previous solution - Easy

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SUDOKU Very Hard

5

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4 7 3 5 2 1 4 8 7 4 2 1 2 5 1 3 9 8 1 8 2 The solutions will be published here in the next issue.

Previous solution - Tough

3 1 2 6 5 8 7 9 4

9 7 5 3 4 1 8 6 2

7 4 3 8 2 9 6 1 5

5 2 1 7 6 3 9 4 8

8 9 6 4 1 5 2 7 3

1 8 7 9 3 2 4 5 6

2 3 4 5 7 6 1 8 9

6 5 9 1 8 4 3 2 7

7R FRPSOHWH 6XGRNX ¿OO WKH ERDUG by entering numbers 1 to 9 such that each row, column and 3x3 box contains every number uniquely. Š 2018 Syndicated Puzzles

No. 1184

For many strategies, hints and tips, visit www.sudokuwiki.org If you like Str8ts, Sudoku and other puzzles, check out our books, iPhone/iPad Apps and much more on our store at www.str8ts.com

ACROSS 1 â&#x20AC;&#x153;__ Told Me (Not to Come)â&#x20AC;?: 1970 #1 hit 5 Folly 11 â&#x20AC;&#x153;Caught you!â&#x20AC;?

14 River to the Caspian 15 Spacecraft section 16 Apprehend 17 Skin tone achieved via pure will?

19 â&#x20AC;&#x153;__ had enough!â&#x20AC;?

20 Its contents need attention 21 Mont Blanc, e.g.

22 Romances 23 Storied engineer Jones 24 Ballet performance on skis?

26 Extinct bird 28 Forest 29 List-ending abbr.

32 __ sort 34 Tea variety 37 TV show destined for early cancellation?

42 Protuberance 43 â&#x20AC;&#x153;Gleeâ&#x20AC;? cheerleading coach 44 Small point 45 Purple shade 48 Copious quantities 51 Horse chatter?

54 Kitchen light 58 UPS Store supply 59 Mined find 60 Road construction sight 61 Six-pack components 62 Lame justification for the letter substitution in four puzzle answers?

64 Beluga yield 65 Serious attacks 66 Bone: Pref.

67 Nursery layer 68 Marine group that¡V wellarmed?

69 Disorder

9/7/18

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DOWN 1 Clara Schumann works, e.g.

2 Large performance venue 3 Fountain creations 4 â&#x20AC;&#x153;Greatâ&#x20AC;? ninthcentury English monarch 5 â&#x20AC;&#x153;Perhapsâ&#x20AC;?

6 Pentagon org.

7 Perfect 8 Criminal 9 Keep time with manually 10 Urge 11 Paper named for a vegetable 12 Chaos 13 More than rotund 18 BLT basic 22 Cooled RQH¡s heels?

24 Waiting room piece 25 Figure (out) 27 Medico 29 Wane 30 Commercial prefix suggestive of accuracy 31 Broke down 33 BDODDP¡V mount 35 Paris agreement

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36 Health care worker, briefly 38 Deft 39 FDUPHU¡V habitat?

40 Elephant tooth 41 Souvenir from a concert 46 __ power 47 One may be magic 49 Peak 50 â&#x20AC;&#x153;2 Broke Girls,â&#x20AC;? for one

9/7/18

51 Garbo and Gable, e.g.

52 Like certain subjects in certain company 53 Free 55 Cad 56 Boots 57 Sources of shade 60 He played Ricky in early TV 62 Spanish pronoun 63 â&#x20AC;&#x153;Sure ¡QXffâ&#x20AC;?

9

10

FOODTOUR

The Daily Beacon • Thursday, September 27, 2018

For those over 21: The best places in Knoxville to go for a drink Margot McClellan

Opinions Editor Great food, tasty local beer and good people (maybe some dogs, too) mean only one thing, and that is a good time. For those of age to enjoy some libations, I embarked on a beer tour of Knoxville, trying out different local places, sampling the house-brewed beer and tasting the food available to find the best watering holes on Rocky Top. Among those I visited, these are my favorites – hopefully, they will become yours too!

Balter Beerworks Balter Beerworks is definitely a popular place here in Knoxville, and if you have not had the chance to visit, bring some friends, bring your family, bring your dog! This bar and restaurant, located in a renovated old automobile service station, is best for those who like a friendly, bright neighborhood feel while out on the town and who like to sit down to have a nice meal. If you choose to sit at the bar, you may get to see the bartenders climb up the side of the liquor shelves to reach your drink of choice. Since

fall has started (or, it should have by now), Oktoberfest is currently under way, which means unique menu items and an exclusive beer for a limited time. Outdoors, an extensive patio and a small sheltered area serve as a great music venue. An additional perk is the ample parking nearby in the Jackson Avenue parking lot. If you prefer to have a little walk, you can go also a few minutes down the street to park under the bridge.

Barley’s Taproom Speaking of parking under the bridge, for those who like to have plenty of entertainment and a more playful atmosphere, Barley’s is definitely a favorite. Located in an old brick building in the heart of the Old City, this place boasts a lively atmosphere and lots to do: arcade games, live music, darts, a jukebox, a selection of local beers, pool tables and some of the best pizza to bless your taste buds! Everybody there is very friendly – you will always walk out of Barley’s having made a new acquaintance. If not, bring your friends here for a round of pool. During the day, the mood is more relaxed and playful; after nine, live music starts, and the night owls come out to play.

Crafty Bastard Located in a quiet corner of the Old City, Crafty Bastard is best for those who like a calmer, more mellow atmosphere, dogs and specialty food from a food truck. Inside the building, in-house brewed beer is served.

There are long picnic-style tables, and everybody there is incredibly friendly — there is almost a family-like feel to this place.

Outside, different food trucks take up shop each day of the week to supply some good eats for hungry guests. Perhaps my favorite aspect of this place was the dogs. This is one of the most dog-friendly bars I have ever had the good fortune of visiting. Ruger, a large fluffy white dog, acts as the doorman and greets everyone who walks in the door.

People bring their dogs in to accompany them, and Young-Williams Animal Shelter comes by occasionally with adoptable dogs to socialize. This is certainly a great place for dog folks to get together and enjoy themselves. They have three Oktoberfest marzen beers available — the Hacker-Pschorr, the Spaten Oktoberfest Ur-Marzen and the original Oktoberfest Marzen — which I am eager to try before they cycle out next season.

Downtown Grill and Brewery offers a draft sample for beer enthusiasts.

Margot McClellan / The Daily Beacon

utdailybeacon.com Story countinued online

Local coffee company sells variety of coffee beans, closes storefront Cat Trieu

Campus News Editor

While you may have been lucky to have gotten the chance to run by Three Bears Coffee to get a cup of coffee or even buy their coffee beans in Market Square, I was even luckier to stop by their storefront just two days before they officially closed.

With the growing trend of more milk-based coffees like lavender lattes or peppermint mochas, it has been a while since I got the chance to actually go buy a classic cup of coffee roasted straight from coffee beans. With limited time on my hands, which I’m sure I’m not alone on, I have been heavily relying on Starbucks for my daily caffeine boost.

As a result, I was wondering, how much better could coffee roasted from coffee beans be? While getting cheap coffee grounds from a generic brand from Walmart is always an option, I know from experience that there can’t really be worse coffee than those. Instead, I thought about the growing emphasis on buying local for your products.

From everyone I asked, I have heard nothing but good things about Three Bears Coffee. So, I decided, why not? It’s a seven-minute drive from campus, and they have a cute little wagon in

which they sell their coffee. If that’s not enough motivation to go, I don’t know what is.

Pulling up, I first noticed that the building itself is charmingly modern, giving a bit of an urban feel. The storefront itself was tiny, having a few tables outside and three tables at most on the inside. Luckily, my friend and I were the only ones there.

Looking at the prices, they were exactly what I would have expected from a local coffee place: $8 for a half-pound bag of coffee beans, $2 for a cup of hot coffee and $3 for a cup of cold brew coffee.

Having been told by many that they brew the coffee for you, I was surprised when I ordered their Bali Kintimani hot coffee and was told by the one employee working there at the time that the only coffee they had brewed and ready that day was the light roast of their Terruno Nayarita.

Not having much of a choice, I ordered the only coffee they had brewed.

The employee further surprised me with news that they were actually closing the storefront in two days, and that I had come by just in time to grab one of the last cups of coffee they would brew for customers at the storefront.

Being thrown for a loop, I didn’t know what to do, as my original plan was to order a few cups of the other types of coffee they had to get an idea of the variety they offered.

Luckily, my friend who was with me decided to get three half-pounds bags of the light Terruno Nayarita, the Honduras Comsa and Brazil Poco Fundo roasts. We went back to his place and basically brewed three coffee cups with a French press at 9 p.m. at night.

We first tried the lightest roast, the Terruno Nayarita. What primarily hit me about the coffee was the aroma. Someone had once described the scent of Three Bears Coffee as “intoxicating,” and they weren’t wrong. With a mostly sweet scent with the occasional bitter notes and hints of light cinnamon, I had a strong anticipation for the taste. While the taste was similar to its aroma, I was expecting a little more from it. The coffee was pretty light, and while the taste did get richer after a while, I just wasn’t particularly impressed.

The Brazil Poco Fundo (Coopfam), on the other hand, had a completely different taste.

Being a dark roast, the coffee had a very savory scent, and a nutty, smokey and chocolatey taste.

This, I can say easily, was way better than the Terruno Nayarita for me.

As for the Honduras Comsa, I was not a huge fan of this medium light roast. I had high anticipation for this one too, smelling the fruity accents of the beans. However, the taste was just not as appealing to me as the Brazil Poco Fundo; it was on the lighter side and even had

a sour taste to it. Bottom line, I wouldn’t mind drinking this again, but I would prefer the Brazil Poco Fundo any day.

Overall, I would say that the coffee lived up to the standards people have set for me previously.

From the coffee I have tried, I would say that it is some good quality coffee that had diverse flavors; I just prefer darker roasts. The three coffee flavors I tried are just a fraction of what they actually offer; their other flavors include Little Bear Blend, Rwanda Coopac, Bali Kintamani and IKA Sumatra Mandheling SWP Decaf.

While their storefront doesn’t exist anymore, they are still in business. You can find their products in local stores like The Market on Gay Street and the Farmers Market in Market Square; just look for their little blue wagon. They have also recently started selling their products online, and can ship to customers for a small shipping fee.

Final Grades:

Price:

A-

Service:

A

Drinks:

A

Location: Overall:

B+ A

FOODTOUR

Thursday, September 27, 2018 • The Daily Beacon

11

Doughnut Tour: The good, the bad and the glazed Allie Clouse

City News Editor

Doughnut shops seem to be a booming industry in Knoxville. To narrow the competition down, I decided to try all the options to find Knoxville’s best doughnut for myself and for every other hungry college student looking for a sweet treat.

Here are the best and worst of the top contenders to help you choose which doughnut to have next.

Status Dough My first stop to find Knoxville’s best doughnut was Status Dough. The newly opened shop is located at 6535 Kingston Pike and boasts “Fresh handcrafted artisanal doughnuts created daily.” Their minimalistic menu includes items such as buttermilk old-fashioned, cake, yeast and specialty doughnuts. The shop also features a full espresso bar and homemade lemonade. Although Status Dough insists that “It’s not about the status, it’s about the dough,” the store was the priciest stop on the doughnut tour, so I had high expectations as I went to try their selection.

Honey glazed (5/5) The honey glazed doughnut was an instant favorite. I loved the simple yet unique flavor of the yeast doughnut that just had a hint of honey taste. Not to mention, the doughnut was actually as big as my face, which made me feel better about the $2.50 price tag for a single doughnut.

Maple bacon (4/5) The maple bacon was considered a specialty doughnut and cost me $3. I enjoyed the maple icing that was subtle enough to compliment the bacon on top but not overpowering like many other maple flavored icings I have tried before. The fresh bacon sprinkled on top was smoky, full of flavor and the clear highlight of the doughnut. Although the price tag was high, I could taste the quality that made up the doughnut; however, I’m not convinced that this is a doughnut I would purchase regularly.

Nutella-cream paczki (1/5) The Nutella-cream paczki was a round, filled doughnut covered in powdered sugar. I had high hopes for this $3 doughnut, but after taking a bite, I realized that I had drastically overestimated the treat. The doughnut was room temperature like the other doughnuts, but the cream inside was cold and an odd mix of Nutella and cream that really just ended

Krispy Kreme is a popular and cheep choice for college students. Emily Gowder / The Daily Beacon up tasting like a store-bought mini chocolate pie. I would not order this doughnut again but would definitely consider treating myself at Status Dough again with another option.

Duck Donuts Duck Donuts was my second stop on the doughnut tour. The franchise recently opened at 6104 Kingston Pike, right down the road from Status Dough, and offered more affordable menu items.

The store specializes in cake donuts that are made to order immediately after you finish at the register. With outlandish combinations and plenty of customizable options, I was excited to see how Duck Donuts compared.

Pumpkin icing with vanilla drizzle (1/5) I opted to choose from the featured fall flavors menu that included an array of icings and toppings that reflect the season. The doughnut with pumpkin icing and vanilla drizzle was listed on the front of the menu as one of their favorites.

Upon receiving the warm box, I decided to dive in and try the classic flavor. The donut was warm and soft, however, this made the icings melt together and form a mess within the box and all over my hands as I took a bite. The pumpkin icing

was also obviously artificial and tasted like a bad pumpkin spice latte. Despite the taste, the quality of the actual doughnut was its only redeeming characteristic.

French toast: maple icing with powdered sugar and cinnamon sugar (3/5) As an avid breakfast lover, I was eager to try the advertised french toast doughnut. The doughnut was covered in maple icing and then topped with powdered and cinnamon sugar. Because of the warm, soft consistency of the doughnut, it tasted just like the breakfast classic.

However, the temperature of the doughnut still caused the icing to practically fall off my doughnut, and the maple icing tasted exactly how I feared — fake.

Krispy Kreme My last stop on my search to find Knoxville’s best doughnut was the holy grail itself — Krispy Kreme. Having had Krispy Kreme before, I didn’t have particularly high expectations since their original glazed is a guilty pleasure of mine.

During my visit, I challenged myself to try something new and instead chose two of their specialty options but soon regretted my decision.

New York cheesecake (1/5) The New York cheesecake doughnut

was a paczki style doughnut filled with cream cheese and topped with vanilla icing and graham cracker pieces. My first bite was mostly plain yeast doughnut with a bit of fake graham cracker crumbles that tasted similar to what I imagine Play-Doh would (and had the same consistency). The doughnut was filled with cream cheese but had an odd lemony taste that seemed misplaced.

Overall, I would not trust Krispy Kreme to mimic the classic flavors of New York cheesecake in their generic doughnuts.

Oreo cookies and cream (0.5/5) My final and worst doughnut of the tour was a paczki style doughnut filled with cookies and cream mousse and topped with vanilla icing, Oreo cookie crumbles and chocolate drizzle. Upon taking my first bite, I was immediately not impressed and slightly confused. The filling seemed to be missing from the doughnut, but after tearing it apart to investigate, I saw that the mousse was hidden in one spot of the doughnut.

The cookie crumbs on top were stale and didn’t stick to the icing well, which resulted in a huge mess at my table.

Overall, I found that you get what you pay for at Krispy Kreme, and the store is seriously lagging when trying to keep up with the best doughnuts in Knoxville.

12

The Daily Beacon â&#x20AC;¢ Thursday, September 27, 2018