West Knoxville, TN October 2024 by City Lifestyle

Cruze Farm Dairy: Colleen Cruze Bhatti on the

Family’s Small but Significant

Knoxville Ice Cream Empire

Sutherlin Subaru’s Love Promise to Knoxville

At Sutherlin Subaru, we are dedicated not just to our customers but to the entire Knoxville community. The Sutherlin Subaru Love Promise is our pledge to make a positive impact locally, supporting initiatives that enrich lives. Through our ongoing efforts, we have proudly donated over $300,000 to local East Tennessee charities and foundations. When you choose Sutherlin Subaru, you’re not just choosing a car; you’re helping us keep our promise to support and uplift the community.

Explore our range of vehicles: the versatile Crosstrek for your wilderness adventures, the spacious Ascent perfect for your family outings, or the exhilarating WRX for those who love a spirited drive. Drive with pride knowing that your Sutherlin Subaru is part of a bigger mission to foster a thriving local community.

Taking Care of Our Region, One Child at A Time

East Tennessee Children’s Hospital is committed to providing excellent pediatric care, offering help to every family and bringing healing to our region. We understand that providing the best care for your child means more than just treating their illness or injury. Our team of specialized pediatric healthcare professionals cares for the whole child and provides expert, customized care plans for your family.

to smile gives and live your

Get your virtual smile consultation here! embarrassment limits happiness.

The Hearty Soul of Good Food & Drink

Is it the crisp autumn air that makes everything we prepare for friends and family taste and smell so delicious right now? Join us this month to discover some great ways our foodie business neighbors invest in our enjoyment of life. We’ve been spoiled in our community by some creative, hard-working Knoxville families who have brought us homegrown goodness for years, lovingly handed down from one generation to the next.

Dairy farming royalty for five generations, the Cruze Farm family wear their agri-crown well. As each generation has put its own mark on family farming, Cruze Farm Girl Ice Cream has become one of the most successful grassroots retail brands in East Tennessee. Meet Colleen Cruze Bhatti and family, dear friends of mine for almost thirty years, and learn how the family brand grew under the sweet motto: Work hard. Love harder.

West Knoxville regulars are happy to share a favorite neighborhood place in West End with the rest of our town. Owners Amy Burritt and Chari Intveld have built sister businesses that have made wine and cheese pairings at Sparrow Wine Bar and Euphoric Cheese Shop a sip, sample, and savor experience to love.

Looking to level up your culinary skills? Get to know Knoxville’s very own John Phillips, one of a very few artisan knife makers in the world with the passion and the skill to forge a chef’s knife (and other essential kitchen cutlery) artfully designed to meet the demands of today’s cooks.

Our PYA Waltman partner serves up a practical advice ‘food pyramid’ for the building blocks of a solid financial plan for you and your family’s future. The dinner rule that Claire Kluth’s mother gave her may sound familiar to many of us.

In light of the current Gay Street Bridge closure, Knoxville History Project offers a timely look back at the challenges Knoxville has faced since its founding of getting goods across the Tennessee River and connecting people to businesses (including the wealth of restaurants, wine bars, breweries, bistros, bakeries, and coffeehouses) between downtown and South Knoxville.

Let the Food & Drink issue inspire you to try some new ways of shopping, preparing, cooking, presenting, and serving your family and guests at all the festive events of the coming season. It’s a joy for us to feature our local partners who make life more appetizing for all of us and we appreciate your supporting them!

AMY CAMPBELL AND MARC ROCHELSON, PUBLISHERS

October 2024

PUBLISHER

Marc Rochelson | marc.rochelson@citylifestyle.com

MANAGING EDITOR

Amy Campbell | amy.campbell@citylifestyle.com

CONTRIBUTING WRITERS

Jennie Treadway-Miller, Patricia Storm Broyles, Jack Neely, Paul James, Claire Kluth, CFP ®

CONTRIBUTING PHOTOGRAPHERS

Shawn Poynter, Ben Finch, Melissa Grootes, Wes Hope, McClung Historical Collection, Library of Congress, Tonya Damron

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

EXECUTIVE DIRECTOR OF HR Janeane Thompson

AD DESIGNER Zach Miller

LAYOUT DESIGNER Kelsi Southard

inside the issue

Cruze Farm Dairy

Colleen Cruze Bhatti on the family’s small but significant Knoxville ice cream empire

Sparrow Wine Bar

A neighborhood wine bar West Knoxville regulars love attracts wine searchers from all over Knoxville

Phillips Forged & Primeaux Knives

Knoxville's John Phillips is one of a handful of world-class bladesmiths forging premium knives that are functional art

The Gay Street Bridge

The current closure is another chapter of catastrophes and construction projects across the Tennessee River Featured

Five generations of the Cruze Farm Dairy family. Josh Vineyard, Jacob Vineyard, Justin Vineyard, James Vineyard, Frances Vineyard, Jack Vineyard, Justin Vineyard Jr. Manjit Bhatti, Amery Frances Bhatti, Colleen Cruze Bhatti, William Bhatti, Coleman Bhatti, Oliver Hayes Bhatti. Cheri Cruze, Earl Cruze. Natalie Cruze, Olivia Cruze, Catherine Cruze, Sophia Cruze, Glenn Cruze, Elizabeth Cruze. Photography: Shawn Poynter

Departments

city scene

1: The Knoxville Museum of Art hosted an opening reception for Jo Sandman/TRACES on August 23. 2: The public was invited to attend a free reception at the museum from 7-9 p.m. 3: KMA Board Member Moody Altamimi admires artwork by Jo Sandman. 4: Jo Sandman/TRACES is on view at the Knoxville Museum of Art through Nov. 10. 5: KMA members gathered for an exclusive first look at the exhibition at 6 p.m. 6: Barbara W. and Bernard E. Bernstein, and Curator Stephen Wicks, gave attendees an exclusive tour. 7: Rubens Ghenov, Associate Professor at the UTK School of Art, played a special musical set.

Photography by Sarah Kaplan

peek August

14:

8: Shannon Herron, Marketing Director for Dogwood Arts, being interviewed about KnoxWalls by WBIR. 9: Mural by Juan Rozas (guests from Dogwood Arts, Visit Knoxville, and the Maker City). 10: Mural by Megan Lingerfelt, (Gared Luquet talking to Megan Lingerfelt). 11: Pat Head Summitt and Candace Parker Mural by Detour (Thomas Evans). 12: Sherry Jenkins, Executive Director of Dogwood Arts, speaks at KnoxWalls media sneak

22. 13: Ilana Brodt (Lilienthal Gallery), Sherry Jenkins and Kim Bumpas (Visit Knoxville), mural by Megan Lingerfelt.

Ilana Brodt of Lilienthal Gallery.

Photography by Shawn Poynter

business monthly

Gallaher Plastic Surgery & Spa MD Silver & Blue Event

You are invited to the annual Silver & Blue Holiday Sales and Celebration Event at three locations during November. With savings on all services, treats, refreshments and live demos. Nov. 12 at the Powell location, Nov. 13 at the Tellico Village location, and Nov. 14 at the Cherokee Plaza location. RSVP by phone 865671-3888 or online GallaherPlasticSurgery.com

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Wicked Cool Returns to Downtown Knoxville

Downtown Knoxville Alliance’s Wicked Cool returns with spooky fun Oct. 7-31! Enjoy a family-friendly scavenger hunt, themed treats and drinks and a costume contest with prizes. Explore ghoulish décor, snap photos and shop at local businesses. Wicked Cool offers a hauntingly good time for all ages. Don’t miss out on Knoxville’s best Halloween festivities! Learn more at DowntownKnoxville.org/wicked

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Legacy Parks Foundation Opens Angora Frog Farm and Dog Park

The new child-focused park and dog park sits on 14-acres donated to Legacy Parks by Arvin and Sabra Brown in 2020. The whimsical, story-themed park was inspired by the Brown family’s folk tales passed down through several generations of hairy Angora frogs grown on their family farm in the heart of Powell. The Angora Frog Farm and Dog Park is located at 7323 Brickyard Road in Powell and is open sunrise to sunset. For more information LegacyParks.org

Photography by Legacy Parks Foundation

No two patients are alike. That’s why we place the highest emphasis on understanding your unique needs, concerns and goals. That’s what it means to treat the whole person and not just the illness. And that’s what wisdom can do for you.

Cruze Farm Dairy

Colleen Cruze Bhatti on the Family’s Small but Significant Knoxville Ice Cream Empire

ARTICLE BY JENNIE TREADWAY-MILLER

PHOTOGRAPHY BY SHAWN POYNTER, TONYA DAMRON

Cruze Farm Dairy Ice Cream Parlor on Gay Street

“I think my parents are really happy and surprised. I don’t think Dad ever thought that after being a bachelor dairy farmer that anyone would want to marry him and do this. Girls didn’t like the smell of manure,” says Colleen Cruze Bhatti, laughing. “But they feel blessed. Life has been good to them.”

CONTINUED >

Colleen Cruze Bhatti and Manjit Bhatti.

Photo Tonya Damron

In fact, it’s been delicious. The Cruze name has become synonymous with ice cream around these parts, and if you’ve been into one of their four brick-andmortar stores to buy a pint or a cone, you might’ve pictured the Cruze Farm Dairy Girl in her red gingham dress, updo, and red lipstick, a concept Colleen came up with as part of a business plan competition she entered (and won) during her senior year at the University of Tennessee. Nearly everything about Cruze Farm came about because someone in the family decided to try something new: What if we bottled our own milk? What if we sold it in a store? What if we made ice cream? What if that sold in a store? What if we just see what happens?

Earl and Cheri Cruze

THE FARMER AND THE CHEERLEADER

In 1980, Earl Cruze was a single, 38-year-old dairy farmer when he met his future wife, Cheri, at the Ice Chalet in Bearden. She would not be put off by his line of work, and he was enamored by her spirit. They were married three months later.

“Mom has a gift for cheering people on and helping dreams come true,” says Colleen. “Dad was milking cows and working full time, but his dream was to bottle milk. So, they started bottling milk in 1981. It was my mom’s belief in my dad that he could do it, so he started building [the business] brick by brick.”

Like any ambitious small business owner would, the Cruzes tried various tactics to sell their newly bottled milk to the public. Home delivery plans didn’t work, nor did selling in larger grocery stores. So, they landed in a booth at a local farmer’s market on Washington Pike, where a Target store now sits. They also learned a recipe for ice cream from an Amish family, and for seven years and with three little kids in tow, the Cruzes sold their milk and ice cream to locals throughout the 1990s face-to-face.

“My brother, Glenn, was home with my dad milking cows, and my sister, Frances, and Mom and I were at the farmer’s market. I became passionate about that side – meeting people over ice cream,” says Colleen. “We closed that business eventually. We didn’t have a lot of employees, so it was a strain on the family to run it all. We kept bottling milk and selling some of it. I’m the youngest, and there were years when I was the only one at home.”

THE CRUZE FARM GIRL

By 2005, Colleen was a freshman at UTK and had decided she didn’t want to return to the farm.

“My brother, Glenn, was home with my dad milking cows, and my sister, Frances, and Mom and I were at the farmer’s market. I became passionate about that side –meeting people over ice cream.”

– Colleen Cruze Bhatti

She was turning the page and forging her own path. She moved on campus her freshman year but quickly learned the grass wasn’t greener for this agriculture major. She missed the farm and being outside, so she’d come home on the weekends to help her parents. By the time Colleen was a senior, she’d grown to view her family’s heritage through a new lens and had some burgeoning ideas about what Cruze Farm could be. She entered the Graves Business Plan Competition through the Haslam College of Business and won.

“Mom knew all along. She really was a cheerleader,” says Colleen. “The Cruze Farm Girl aesthetic was developed during the business plan. My grandmother always wore a dress when she milked cows, and I always liked dresses, so my friends and I wore those gingham dresses at the farmer’s markets. People would comment

One of the 70 Jersey cow herd on Cruze Farm Dairy.

on them, so it worked. Some people applied to work at the farm because of those dresses. The day I should’ve walked for my diploma in 2010, we made our first batch of Cruze Farm Girl ice cream.”

Colleen didn’t major in marketing, but she paid attention to what people were doing and what they responded to. She started a Facebook page, and she wore that red gingham dress in their spot at the Market Square Farmer’s Market, where they sold biscuits and ice cream every weekend

Cruze siblings: Frances Vineyard, Glenn Cruze and Colleen Cruze Bhatti

from 2010 to 2016. While they’d experimented with ice cream flavors from the beginning –rum raisin, chocolate almond amaretto, blackberry – the Cruze Farm Girl branding process was now underway.

When Colleen met her future husband, Manjit, in 2010, she put her foodie boyfriend to work alongside her. The couple married in 2013, and Manjit would go on to embrace his role as a dairy farmer and currently oversees quality control of all Cruze Farm recipes. But back in the mid-2010s, the Cruze family was trying new things to see what worked. They planned various pop-up shops with short leases and were shocked to see widespread community support, even when they moved locations. Whatever they tried, the public responded, so they decided to look for something permanent.

“We bought an old historic house the Weigels used to own on Asbury Road. My sister is a realtor, and she said we had to see it. Our grandparents met on Asbury Road and used to farm on that road before it was built up as an industrial park,” says Colleen. “I knew we had to do it. We opened in 2017 and have done lots of work on the house each year as the business has grown.”

CONTINUED >

“Mom has a gift for cheering people on and helping dreams come true.” –

Colleen Cruze Bhatti

Five generations of the Cruze family at the Cruze Family Dairy Farm located in the Riverdale Community of East Knox County

Jacob Vineyard, one of the oldest grandchildren (son of Frances and Justin Vineyard), helps out feeding the cows

It's grown indeed. The following year, they opened the Gay Street location, followed by Sevierville in 2020 and Morristown in 2022. Patrons can buy bottled Cruze Farm milk at Three Rivers Market, Earth Fare, Horn of Plenty, and other small, locally owned grocery stores in and around Knoxville. The Cruze family has grown too, with 13 grandchildren between three Cruze kids and their spouses. The oldest three of the 13 milked cows all summer, and there’s space for the youngest ones when the time comes.

“There’s room for everyone to be involved in the family business, and honestly the kids have influenced everything we’ve done. Deciding to do pizza [at Asbury Road] was because that’s what our kids wanted to eat,” says Colleen. “I’m making sure there’s diaper changing stations in all the bathrooms. I want things to be comfortable for families.”

THE FOREVER FARM

After Earl Cruze watched his childhood farm in Forks of the River give way to an industrial park, he realized how badly he wanted to protect the land at Cruze Farm. So, in 2005, the Cruzes put a conservation easement on 550 acres that can never be developed, therefore preserving the farm for their fifth, sixth, and future generations of dairy farmers.

“I think all the kids think they’ll work on the farm, but we don’t put pressure on them. They have to want it and earn it. It would never be given,” says Colleen. “They all think it’s so much fun, which is what I wanted – for us to have a business we enjoyed together.”

Today, the business plan is less about growth and more about depth. They love being a place

“We appreciate our community. Our business couldn’t be anywhere else besides East Tennessee.” – Colleen Cruze Bhatti

where young people find their first jobs, a responsibility Colleen says they take seriously, teaching professionalism and personal growth.

The farm is still small too. With only 70 or so cows to care for, there are seven full-time employees, the same people who’ve been there for a decade. Since there can be a natural fluctuation in milk production, and there’s no pressure on the cows to produce a certain amount, the crew focuses on making enough ice cream to keep the stores going, and if there’s anything left over, they make cheese.

“We appreciate our community. Our business couldn’t be anywhere else besides East Tennessee,” says Colleen. “This community has been so supportive, and it’s been fun to see people make memories in our stores.”

Learn more at www.CruzeFarm.com

Josh Vineyard teaches his young nephews how to use a lasso

GET INSPIRED EAT & DRINK

SHOP LOCAL

YOUR DIGITAL DESTINATION FOR LOCAL LIVING

SPARROW WINE BAR

A neighborhood wine bar West Knoxville regulars love attracts wine searchers from all over Knoxville

ARTICLE BY PATRICIA STORM BROYLES

PHOTOGRAPHY BY SHAWN POYNTER

Best friends since college at Michigan State, Amy Burritt and Cheri Intveld opened Euphoric Cheese Shop in February 2021 followed by Sparrow Wine Bar in June 2023. During Covid, customers came in to buy cheese and charcuterie to enjoy at home. But post-Covid, their customers wanted places to get together outside of home – and wine to go with their cheese.

Co-Owners of Sparrow Wine Bar and Euphoric Cheese Shop, Amy Burritt and Chari Intveld

“Whether they know a ton about wine and cheese or not, we want guests to feel comfortable in an environment that’s intentionally unpretentious.”

“Cheri and I were on a road trip, dreaming up a place where people could gather; what if it’s a wine bar ?” Amy explains. “In four hours, we had a name, a color scheme, and a concept. The next week , our landlord told us the space next door was available … would we be interested? For us, that was an easy God is leading the way here, and we are going to follow.”

“Euphoric comes from the concept of a good harvest,” Cheri continues. “Sparrow expands that metaphor from the verse that assures us God has an eye even on the sparrow. It all just blended well.” The owners knew the Sparrow brand should reflect the experience they envisioned: a vintage look and feel, cozy and intimate with leather sofas, velvet chairs, cushioned bar seats, soft lighting, and warm colors. “Whether

they know a ton about wine and cheese or not, we want guests to feel comfortable in an environment that is intentionally unpretentious. Exploring wine offers a chance to breathe, connect, sip, and savor.”

From day one, Sparrow was popular. “Having opened Euphoric first was so helpful. As the only cut-to-order cheese shop in Knoxville, it’s a destination shop,” Amy says. “We already had an amazingly supportive customer base.” Tucked away in West End, the neighborhood wine bar that West Knoxville regulars love also attracts wine searchers from all over Knoxville. “It’s become what we hoped – a place where people ‘gather with their flock,’ as we like to say, and enjoy good things.”

Sparrow carries 80-90 wines on the menu. “There’s something for everyone – all the go-to

CONTINUED >

Guests enjoy Sparrow's inviting vintage look and cozy setting with leather sofas and velvet chairs

Top: Euphoric Cheese Shop, Knoxville’s only cut-to-order cheese shop, also features gourmet items supporting local businesses Bottom: Charcuterie boards paired with a new to you wine is a great way to learn about your own palate

wines, chardonnays, cabs, pinot noir, sauvignon blanc, but also,” Amy adds, “unusual wines you might have not tried before. A white wine, Albariño, is fantastic, but not super well known. We source wherever it makes sense to source from and change it up seasonally.” Hard ciders and local beers from Gypsy Circus Cider, Blackberry Farm and Printshop are also served.

Making cheese and wine approachable is a happy mission Amy and Cheri share. “We are right there in the experience with our customers, tasting and exploring, because there’s so much to discover. Trying a new to you wine or cheese is the best way to learn about your own palate ,” Cheri recommends . “ One way is to sample wine flights and cheese plates that pair together,” Amy adds. “Pairing guidelines help, like ‘what grows together, goes together’ – a Spanish wine and Spanish cheese that come from the same terroir.” [unique combination of factors: soil, climate, sunlight] Another guideline is matching intensity – full-bodied wines pair well with aged cheeses because the tannins in the wine bind with the fats in the cheese.

“And we like to say you get to travel with your tastebuds on a Tuesday, trying a cheese from France, or a wine from Australia and experiencing something from those countries with your friends after your workday.” Cheri continues, “We hold classes on pairings or charcuterie 101 so our customers can feel confident selecting, preparing, and presenting to their families and friends at home.”

When they built a patio for the Sparrow launch, they added a welcomed dog-

“It’s become what we hoped – a place where people ‘gather with their flock,’ as we like to say, and enjoy good things.”

friendly space. Barkcuterie is popular with their four-footed cheese lovers (salami, carrots and cheese!) as are treats from River Dog Bakery, which supports a fellow local business. Amy and Cheri are always looking for ways to support community businesses and groups, like their October fundraiser for Breast Connect, an organization for breast cancer survivors, or their partnership with Pellissippi State in class and on site. Cheri learned first-hand just how supportive the West Knoxville community can be to local business. “Six weeks after we opened Euphoric, I was diagnosed with breast cancer. People we didn’t know befriended and supported us. I had no idea friendship-building in business could grow to this extent and be this long-lasting. When they shop, we get to chat and catch up on kids, dogs, trips, life … something we’ve really

enjoyed as these twin businesses have made their impact on our community.”

“What has been most incredible to me is witnessing how business ownership can be leveraged as a vehicle to love people,” Amy says. “We tell our employees our No. 1 goal is to love everybody who walks through the door. They come in for cheese and wine, but we get to care and connect with them and ask about their day.”

And, at the end of the day, Cheri and Amy are thrilled at the joy the sister businesses bring. “It’s amazing how much fun you can share mixing and matching cheese with wine, meats, crackers, jams and jellies … and most importantly, doing it with the people you love.”

Learn more at SparrowWineBar.com

Sparrow Wine Bar offers wine tasting events and wine and cheese pairing classes throughout the year

Conservatorships

Choosing a conservator is like selecting prime ingredients. The appointed conservator must be trustworthy and capable of managing the medical, ﬁnancial, and daily needs of the person with a disability. Court approval ensures compliance with legal and ﬁduciary standards through oversight and accountability of the conservator.

Just like a chef balances the flavors in a dish, the conservator must create and manage a budget that meets the disabled person’s financial needs and obligations. The conservator is responsible for selecting the right financial strategies to enhance the overall support of the disabled person with ongoing accounting and inventory. Proper healthcare decisions and management of the daily activities and personal care of the disabled person along with an a ention to detail and consistency are necessary for the conservator to uphold the overall well-being of the person with a disability.

Ingredients for the Perfect Recipe for Care

Article by Julie D. Eisenhower,

Esq. Patel & Eisenhower, PLLC

Article by Julie D. Eisenhower, Esq. Patel & Eisenhower, PLLC

Conservatorships demand meticulous ingredient selection with special a ention to detail and deliberate execution to safeguard the welfare of the person with a disability. Incorporating the right ingredients can create a perfect recipe for their proper care.

responsibilities throughout the conservatorship. The conservator must adapt to the person’s evolving needs, aligning the conservator’s decisions with the law and the person’s best interests. The conservator must follow this recipe of care, blending ﬁnancial decisions and legal compliance with compassion to create a well-managed conservatorship that provides security and upholds the person’s dignity.

The conservator must follow this recipe for care with regular judicial oversight and adherence to ethical responsibilities throughout the conservatorship. The conservator must adapt to the person’s evolving needs, aligning the conservator’s decisions with the law and the person’s best interests. The conservator must follow this recipe of care, blending ﬁnancial decisions and legal compliance with compassion to create a well-managed conservatorship that provides security and upholds the person’s dignity.

217 S Peter Rd. Knoxville, TN 37923 865-217-1154 | PatelEisenhower.com

Local, Family-Owned Salons for Over 45 years

Look And Feel Your Best

Written by Ross Badgett

Healthy and “attractive” hair gives you confidence and predisposes you for success and likeability! Let us help you win at life by maximizing one of the biggest factors in your appearance!

Like it or not, you are judged by your appearance. Don’t let “bad” hair keep you from great relationships and career success! Imagine yourself leaving the house with your hair looking great! You tackle the day with enthusiasm because you know that looking good has a lot to do with feeling good.

Got an idea or picture of something you love? Bring it in and let’s see if we can make it happen. We want everyone who comes in to have a great experience, and leave looking the best they can having had someone care about them as a person instead of just a patron.

A Recipe for Success

How to Serve Up a Balanced Budget

ARTICLE BY CLAIRE KLUTH, CFP ®

PHOTOGRAPHY BY BEN FINCH, MARISSA GROOTES

When I was young, my mom had a simple rule: eat the “good” food first. The idea was to fill up on nutrients before indulging in dessert. Time and time again, I asked for a sweet treat before dinner (you think I would learn), and my mom always reminded me of the family rule. While I sometimes forgot the rule as a kid, the lesson sticks with me today — eat what you need first, and then enjoy the extras.

As adults, we flip this advice on its head. We treat ourselves first—concert tickets, a new outfit, a shiny car—and then find ourselves at the end of the month wondering why our savings goals remain out of reach. How can we ensure that our financial “nutrients” are covered and still have space left for dessert? It’s all about how we fill our budget plate.

THE FIRST BITE: GIVING BACK

For many, the first portion goes to giving—supporting causes you care about. How much do you want to contribute? Automate this process. Schedule an automatic transfer to a savings account earmarked for charitable giving or make those donations right away. When it’s automatic, you ensure this important piece doesn’t get squeezed out.

THE PROTEIN: LONG-TERM SAVINGS

Next comes long-term savings–the protein of your financial meal–fueling your future. A good rule of thumb is to aim for 15% of your income, but tailor it to your circumstances (or ask an advisor at PYA Waltman–because everyone’s financial lives are different!). Set up automatic contributions to your retirement account or investment portfolio. Treat these savings as non-negotiable—just like the protein your body needs, your future depends on this.

COMPLEX CARBS: SHORT-TERM SAVINGS

Now, think about short-term savings—like complex carbs, these are for the near future and help even out blood sugar... I mean, cash flows. Maybe it’s saving for a vacation, a car repair, or that home renovation. These are expenses you anticipate in the next 1-2 years, so set aside funds in a separate account. This way, the money is there when you need it, without the temptation to dip into it prematurely.

VEGGIES: THE DAILY NECESSITIES

The next portion of your budget should cover the essentials—housing, food, utilities, and insurance. Like the vegetables that keep you healthy and strong, they might not be the most exciting part of your budget, but they’re critical. Some people find it helpful to separate these expenses into a “fixed” account, keeping them distinct from discretionary funds.

DESSERT: THE FUN MONEY

Finally, with the essentials taken care of, there’s room for dessert—the fun money! This is the leftover portion that you can spend however you like, guilt-free. Whether it’s a night out, a new gadget, or a treat, you can indulge knowing you’ve already covered everything else. By prioritizing your financial nutrients, you can ensure your needs are met first, leaving room for the sweet things in life, just like my mom always said.

PYA Waltman Capital, LLC (“PYAW”) is an investment adviser registered with the U.S. Securities and Exchange Commission. Registration does not imply a certain level of skill or training. More information about PYAW’s investment advisory services can be found in its Form ADV Part 2, which is available upon request. PYA-24-28

Phillips Forged & Primeaux Knives

ARTICLE BY PATRICIA STORM BROYLES

PHOTOGRAPHY BY SHAWN POYNTER

It began with his passion for cooking. Knoxville’s John Phillips started his handcrafted kitchen knife enterprise, Phillips Forged, in his garage literally from the ground up using found materials, like East Tennessee sawmill blades and plows – old carbon steels and recycled steels.

Today, he is an internationally acclaimed bladesmith (and History Channel’s “Forged in Fire” Champion) with a premier line of cutlery that sells out at every release to professional chefs and foodies nationally and internationally.

KNOXVILLE'S JOHN PHILLIPS IS ONE OF A HANDFUL OF WORLDCLASS BLADESMITHS FORGING PREMIUM KNIVES THAT ARE FUNCTIONAL ART

John Phillips, Founder of Phillips Forged & Primeaux Knives in his Knoxville workshop

“I MAKE KNIVES THAT FEEL LIKE THEY BELONG IN YOUR HAND – THAT INSPIRE YOU TO SPEND TIME IN THE KITCHEN AND ENJOY COOKING A BETTER MEAL.” — JOHN PHILLIPS

HOW DID YOUR BUSINESS MOVE FROM YOUR GARAGE TO AN INTERNATIONAL BRAND?

Working alone in my garage with equipment I built from scratch, like my hydraulic press, I did a monthly release of knives that sold out immediately. When Covid hit, I was inundated with requests. Several friends pitched in, but we were quickly out of space and couldn’t keep up with demand. UT’s College of Engineering studied my processes to standardize for scale. I launched Primeaux as a new cutlery line when I moved from my garage into my 3,500 sq. ft. shop.

HOW DID YOU CREATE A REPEATABLE ARTISTRY WITH PRIMEAUX?

I worked through 1,300 handle versions to standardize the perfect Primeaux handle shape and custom-built special machinery to make them. I use exotic woods (some purchased, some foraged– like bog wood dredged up, carbon-tested to 7,000 years) for the handles. For the blades, instead of carbon steels, I started working with hybrid stainless steels from Sweden and Japan, developed for the razor blade industry, which get incredibly sharp with high corrosion resistance. With my Primeaux platform, I can create thousands of combinations of knives using a few parts.

WHAT DIFFERENTIATES A CUSTOM VERSUS A PRIMEAUX KNIFE?

My Phillips Forged custom knives are one-of-a-kind, each with its own unique blade profile, metal, and presentation, taking several months to craft. More like heirloom pieces, these are crafted for those seeking something truly special. Prices start around $3,000-5,000, depending on the level of detail, with a one-year waitlist. By refining and standardizing processes, I can offer Primeaux chef knives at a more accessible price point, $300-500, without sacrificing the quality and feel of a custom piece. Primeaux kitchen knives can be crafted in a week, but even with a quicker turnaround, still deliver the same level of artistry and craftsmanship, bringing a touch of luxury to your kitchen. To bridge both worlds, I created a hybrid Founder’s Series, a collaboration of Phillips Forged & Primeaux, featuring one-of-a-kind blades with Primeaux handles.

Six piece custom set made from Granadillo wood and bronze and stainless Damascus steel

Custom-made “mosaic damascus” chef’s knife with a bronze bolster and Thuya burl handle

John Phillips

PHILLIPS FORGED & PRIMEAUX KNIVES

Primeaux offers seven blade shapes: 8 1/2” chef; 6 ½” petty; 7 ½” Santoku (Japanese-style slicing/ chopping/dicing); 7” Kiritsuke (Asian flat profile); 4 ½” mini-cleaver; 10 ½” slicer (bread/larger cuts of meat); 4” paring knife. “I made my first knife in 2014 because I’m an avid cook and I couldn’t find the kind of knife I wanted. I hear from my customers when they use a Primeaux knife they love to cook more, and mundane tasks they used to begrudge, they now really enjoy … just because they had been using crappy knives with a poor edge geometry. Cutting up potatoes with a knife not properly ground feels like you’re wedging through it. When you use one of my knives with a very nice cutting geometry, it just glides through. People feel more empowered. They also love the uniqueness of the knife, and to tell my story to their guests–starting with nothing, no knowledge, no money, homemade tools. But now, I have this amazing shop, cutting-edge tools, and am one of a handful of bladesmiths worldwide who can–and loves–forging premier knives for folks who love to cook.”

WHERE ARE YOUR BIGGEST MARKETS FOR PRIMEAUX?

I sell a ton of knives in Nashville, Atlanta, Charleston, Asheville, New York, San Francisco, LA, and other West Coast cities. High-profile chefs promoted me, like Nashville’s Chef Sean Brock who featured my knives in his New York Times bestselling cookbook, South. Blackberry Farm carries my Phillips Forged line and several custom-designed lines. As awareness grows online, so does our newsletter subscriber base. Typically, I do a monthly release of knives that sell out in a few days.

YOU WERE A “FORGED IN FIRE” CHAMPION. HOW DID THEY FIND YOU?

Social media. Knifemakers are few in the U.S., less than 1,000 total, less than 500 full time, and less than half of those do it well. We shot five days in New York and five days in Knoxville. Making weapons is not my thing, but for a show based on historic weaponry, I won with a War of 1812 artillery sword. It was put through performance tests by a martial arts expert, slicing through a ballistic dummy and Kevlar bags filled with lead like butter. Shot by a gun, it split the bullet into fourths … I had no idea a piece of steel I forged could do that!

WHAT

WAS THE SELF-TAUGHT JOURNEY LIKE?

It’s actually been a 25-year journey, starting as a fine arts major at the University of Tennessee. I studied sculpture (learning welding and forging) while working part-time making custom furniture (gaining woodworking and machinery skills). I took a break from school and dived into stoneworking and marble work, which led to building a concrete fabrication business. After the 2009 construction crash, I pivoted to creating metal architectural pieces, and realized I wanted to make my own knives. I got into the science, history, art, and culture of metallurgy and discovered lost complex processes like Damascus steel. I layer metallurgically dissimilar metals, stack them, heat them to 2000°, and apply a few hundred thousand pounds of pressure, which reduces the stack from 6 inches to 1/8 inch thick. I then develop the ‘topography’ - grinding, polishing, and finally, using an acid path to reveal intricate patterns. The heat treatment sharpens the blade, allowing it to bend, spring back, and return to its original shape.

HOW CAN COOKS AND CHEFS SEE YOUR KNIVES?

Explore my custom knives at Phillipsforged.com. You can also direct message me about commissioning high-level custom pieces. See the Primeaux Gallery of knives at Primeaux. us. Subscribe to our newsletter to learn when a monthly kitchen knife collection drops. Take a workshop, like our popular Blacksmith Date Night where couples hand-forge a spoon to take home!

THE CURRENT CLOSURE IS ANOTHER CHAPTER OF CATASTROPHES AND CONSTRUCTION PROJECTS ACROSS THE TENNESSEE

RIVER

The Gay Street Bridge

ARTICLE BY PAUL JAMES AND JACK NEELY PHOTOGRAPHY COURTESY OF MCCLUNG HISTORICAL COLLECTION, LIBRARY OF CONGRESS, AND SHAWN POYNTER

Present day Gay Street Bridge.

Photo: Shawn Poynter

The nonprofit Knoxville History Project tells the city’s stories, focusing on those that have not been previously told and those that connect the city to the world.

The Gay Street Bridge is currently closed following a recent Tennessee Department of Transportation safety report. While it might remain closed for an extended time, now may be a good opportunity to reflect on the long history of the Gay Street Bridge, its predecessors, and how Knoxvillians crossed the river when there were no bridges there at all.

When Knoxville was established in 1791, there was no river bridge for the pioneer settlers to cross and there wouldn’t be one for 76 more years. Unless you owned a boat, the only option to cross the river would have been to pay a ferryman to take you across. The first official ferryman to

obtain a permit from the city court was Alexander Cunningham around 1793. Soon James White, the first settler in the area, and one of the town’s founding fathers, would operate a ferry from the mouth of First Creek. But it wouldn’t be until the second half of the Civil War when a bridge was actually built.

Union Army Bridge, circa 1865: After the Union Army took over the city from Confederate forces in 1863 during the Civil War, a Confederate-built pontoon bridge was moved from Loudon to Knoxville to strengthen communications and supplies across the river. By early 1864, the pontoon bridge had deteriorated, and a stronger

bridge, built by Union engineers and soldiers, was positioned next to it. Taken from the southern shore of the Tennessee River, an 1865 photograph shows the newer bridge on the extreme right. The bridge did not connect to Gay Street but was positioned a little to the east near the mouth of First Creek and appears to align with State Street.

The Great Freshet of 1867: In early March 1867, the city was inundated by heavy rain for several days, which dramatically swelled the banks of the Tennessee River as well as nearby creeks. On the north side of town, the water level of swampy Flag Pond by the railroad station rose to meet the still rising waters of First and Second Creek made an island of downtown. The town of Knoxville had been established decades earlier on the bluff above the river by our founding fathers who felt that this elevated plateau (where the City County Building is today) would provide protection against flooding. They were proved correct. During the relentless deluge, the Union Army bridge was washed away, along with numerous houses and factories like the Gas Works all along the riverfront. It would be six more years before a replacement bridge would be built.

Two River Bridges: Not much is known about the second river bridge, which is hardly surprising since it opened in the fall of 1873 and remained for only 18 months before another brutal storm washed it away in 1875. One newspaper reporter suggested that this flood might have caused the river to rise even higher than it had in 1867.

The Great Freshet of 1867. Photograph courtesy of McClung Historical Collection

The 3rd River Bridge. Photograph courtesy of McClung Historical Collection

Locals accumulated along the banks and on the bridge to watch all kinds of flotsam and jetsam float down the river, including buildings and even a haystack with a cow munching calmly on it. The biblical-like storm brought so much turbulence that it rapidly tore the Gay Street Bridge away in sections from pier to pier.

A new bridge opened in 1881 and remained a stable structure, if not exactly popular to regular folk. The narrow bridge, this time operating as a toll bridge enabling costs to be recouped, provided no dedicated walkway, offering little protection for pedestrians competing for space with horse-drawn carts and carriages as well as unruly livestock being driven across the river.

Gay Street Bridge: Although the 1881 bridge still passed safety inspections, construction bids were solicited by the City in 1896 from bridge-building firms for a replacement structure. The Youngstown Co. Ohiobased Youngstown Bridge Co. won the contract to build a new bridge that would accommodate the increasing numbers of users and new uses, including an expected

streetcar line to connect downtown across the river. City planners were prescient in choosing Youngstown Co.’s durable steel design that would last far longer than its previous incarnations put together. The streetcar route across the river, extending eastward along Sevier Avenue, would later serve the new fashionable suburban development of Island Home Park that began to take off after the first lots were sold in 1912. South Knoxville would be annexed by the city in 1917 leading to greater population growth. In later years, other bridges would offer alternative ways to cross the river–namely the Henley Bridge, which was completed in 1931 and the South Knoxville Bridge completed in 1983.

The nonprofit Knoxville History Project tells the city’s stories, focusing on those that have not been previously told and those that connect the city to the world. Donations to support the work of the Knoxville History Project, an educational nonprofit, are always welcome and appreciated. Learn more at KnoxvilleHistoryProject.org

Despite several periods when the Gay Street Bridge has been closed for repairs, most recently during a major renovation from 2001 to 2004, the structure has been remarkably dependable. Let’s hope that after a short closure, and yet another renovation, the bridge shall remain that way for years to come. More and more residents, and visitors to South Knoxville businesses and parks, are counting on it.

Union Army Bridge, circa 1865. Photograph courtesy of Library of Congress

OCTOBER 1ST

Comedy for a Cause

The Press Room | 5:30 PM

The University of Tennessee Medical Center Cancer Institute will hold the annual fundraiser “Comedy for a Cause” for an evening of laughter and fellowship to benefit the Gynecologic Cancers Education and Research Fund at The University of Tennessee Medical Center’s Cancer Institute. The event with emcee Lori Tucker will include cocktails, heavy hors d’oeuvres and a comedy show featuring Karen Mills. Registration and ticket information UTMedicalCenter.org/2024CFAC

OCTOBER 1ST

"Cry It Out"

Clarence Brown LAB Theatre | 7:30 PM

A heart-warming comedy about the challenges of parenthood and friendships of divergent young mothers. This play is written by acclaimed Writer Molly Smith Metzler (“Shameless,” “Orange is the New Black”, and “Maid”). ClarenceBrownTheatre.com

OCTOBER 4TH

Girls Inc. of TN Valley's Day of the Girl Luncheon

Airport Hilton | 11:00 AM

Girls Inc. of TN Valley invites you to an event commemorating the International Day of the Girl and celebrating the remarkable achievements of women in our community with speaker Joan Cronan. An awards ceremony will honor outstanding women who exemplify strength, intelligence, and courage. These awards recognize those who embody the spirit of Girls Inc. and inspire others through their actions and achievements. GirlsIncTNV.org

OCTOBER 10TH

Pickin’ on Nature Bluegrass Concert

Ijam’s Nature Center | 6:00 PM

Join Ijams and East Tennessee Bluegrass Association for an acoustic Bluegrass show as part of the Pickin' on Nature bluegrass series with featured guests Fiddling Leona and JP and the Tenos. Guests are encouraged to bring lawn chairs or blankets. Tickets for this event are $10 for individuals (13+), $6 for kids 6-12, and free for kids 5 and under. Ijams.org/calendar-of-events

OCTOBER 10TH

BOO! at the Zoo

Knoxville Zoo | 5:30 PM

BOO! at the Zoo is Knoxville’s largest Halloween event featuring several nights of not-too-scary Halloween fun perfect for preschool and elementary-aged children. A Halloween tradition, BOO! at the Zoo is a family event featuring trick-or-treating along the BOO! Trail, where little trick-or-treaters can fill their bag with goodies as they make their way through the zoo. ZooKnoxville.org/event/boo-at-the-zoo

OCTOBER 13TH

Second Sunday Art Activity

Knoxville Museum of Art | 1:00 PM

Drop-in for hands-on art activity taught by a certified art teacher on the second Sunday of every month. This event is free and open to the public. KnoxArt.org/event/second-Sunday

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GET IN TOUCH AT CITYLIFESTYLE.COM/WESTKNOXVILLE

OCTOBER 13TH

The Old City Market

Historic Old City | 11:00 AM

Find makers, artists, bakers, and farmers who share their creations with the community during the Old City Market. The goal of the Old City Market is to be a catalyst for the creative, artistic, and passionate makers and entrepreneurs throughout our community and surrounding regions while providing a platform for them to exhibit, promote, and sell their designs. OldCityKnoxville.org/market/

OCTOBER 18TH

Tchaikovsky Violin Concerto

Tennessee Theatre | 7:30 PM

From the passion of Coleridge-Taylors Ballade for Orchestra to the intensity of Brahm's Third Symphony, the Knoxville Symphony Orchestra’s October MoxCar Marketing + Communications Masterworks program is brimming with romanticism. Award-winning violinist Paul Huang returns to present Tchaikovsky’s searing Violin Concerto. KnoxvilleSymphoneyOrchestra.com

OCTOBER 24TH

Carry the Torch Knoxville

Knoxville Convention Center | 10:00 AM

The Volunteer Ministry Center’s Carry the Torch Knoxville event will feature Tracy Kidder and Dr. Jim O’Connell. Carry the Torch will begin with a Mission Fair at 10 am. Agencies which provide housing, general assistance, medical, and behavioral health services throughout our community, along with VMC will present booths and interact with visitors who are looking for volunteer opportunities. Tickets and information VMCinc.org/carry-the-torch

OCTOBER 27TH

Beowulf: The First Avenger

Knoxville Children’s Theatre | 7:00 PM

An original adaptation of one of the oldest and most important epic poems of Old English literature. Recurring weekly on Sunday, Thursday, Friday, Saturday until Nov. 10. Tickets $15 for adults, $8 for students. KnoxvilleChildrensTheatre.com

OCTOBER 27TH

Knoxville Botanical Gardens Fall Festival

Knoxville Botanical Gardens | 1:00 PM

Fall into fun at the Knoxville Botanical Garden & Arboretum’s Annual Fall Festival. This festival celebrates the end of the growing season with community dance and music performances, hands-on fall crafts and activities, and many local artists and nonprofits from 1 to 5 p.m. This event is free and open to the public. KnoxGarden.org/fall-festival

NOVEMBER 9TH

Third Annual Hog Creek Cotillion

1035 Hog Creek Road Waynesboro, TN | 11:00 AM

You are invited to an unforgettable day and evening of laughter, love, live music and whole hog BBQ at the family farm of Knoxville’s Dr. Tom and Caren Gallaher in Waynesboro, TN. This annual charity event benefits Southern Foodways Alliance and Tunnel to Towers. Tickets and information JSCreated.my.canva.site/hog-creek-cotillion

Learn to Fly!

SER VI NG UP SOUP

Fall’s most notable comfort meal

ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES

CHICKEN NOODLE SOUP

This hearty chicken noodle soup is the perfect comfort food that is packed with nutritious goodness. This pairs perfectly with homemade beer bread or a sourdough loaf.

INGREDIENTS:

• 8 cups chicken broth (add more if desired)

• Whole fryer chicken, cut in chunks or shredded

• 5 celery stalks, sliced

• 8 carrots, sliced

• ½ onion diced

• 4 tablespoons butter

• 1 teaspoon Italian seasoning

• ¼ cup half and half (optional)

• 1 package egg noodles

• Salt and pepper to taste

DIRECTIONS:

In a large stock pot, add 8 cups of chicken broth. Dice carrots, celery and onion and add to the broth. Bring to a boil, and reduce to medium heat until the vegetables are soft. In the meantime, skin and cube 1 whole fryer chicken and add to the stock pot. Next, add egg noodles (frozen Reames homemade egg noodles are my favorite) and let boil until noodles are cooked. Add butter, half and half, salt, pepper, and Italian seasoning. Simmer on low until ready to serve.

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