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Daily Beacon Athlete of the Week Michael Spooner
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Daily Beacon shares two takes on “The Town”
Wednesday, September 22, 2010 Issue 25 I N D E P E N D E N T
S T U D E N T
PUBLISHED SINCE 1906 http://dailybeacon.utk.edu
Vol. 115
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U N I V E R S I T Y
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World Café offers alternative experiences school spirit and good food, and so far, the comments have been positive.” A single plate for $9 and $11 for all you can eat might seem steep to some, but several students seemed genuinely pleased
ing offered to the general public, students involved receive hands-on experience, unparalleled by most other programs offered at UT. All students involved with the course
utility of such a course. “As facilitators of the café, we are workNews Editor ing in various roles to really see what goes into making a successful restaurant,” UT’s Ready for the World Café is off to Decastroverde said. “We are tasked with a strong start with this analyzing feedback and week’s orange and whitelistening to the concerns themed menu. of customers in an effort The Ready for the to make the café better.” World Café is a 10-week This program certainprogram run by students ly provides valuable in the advanced food prohands-on experience. duction and service man“Taking this course has agement class. helped me learn things Offering a buffet of that simply could not have gourmet international been taught within a foods, the café is a welclassroom,” Megan come break from the Lochridge, senior in usual food served at UT. hotel, restaurant and Located in the tourism, said. Hermitage Room of the Student facilitators of UC, diners are treated to the Ready for the World upscale foods and ambiCafé are involved in every ent, live music, a site detail of planning. starkly different from just All involved have the three floors down in the opportunity to serve as UC cafeteria. general manager, servers, “The café is a much hosts and menu planners, better alternative, in my among other positions opinion, than the food offered. offered in Presidential Emily Culvern, senior Court or on the Strip,” in nutrition, chose the Sadykjan Marov, freshprogram as an elective but man in pre-business, said. nonetheless views it as an “The student-run concept integral part to her studreally sticks out in my ies. mind as a important con“The café has been an cept.” extremely rewarding Responses have been experience that should be positive thus far accordJoy Hill• The Daily Beacon offered to more students,” ing to this week’s General Culvern said. “I would recManager, Celeste The Ready for the World Café serves food in the Hermitage Room of the UC every week. This week the theme is ommend anyone with the McCraken, senior in orange and white food. The all-you-can-eat is $11 or take-out for $9. chance to partake in this hotel, restaurant and course.” tourism. The Ready for the “I have had previous managerial experience but this style of with the quality and taste of their meals. are given the opportunity to serve in dif- World Café is located on the third floor of dining has been a whole new experience,” Students are even allowed to use All-Star ferent roles relating to the running and the UC in the Hermitage Room and is open from 11:30 a.m. to 1:30 p.m. Monday McCraken said. “We have really tried to funds to purchase their meal, making the operations of the café. café accessible to as many as possible. Stefan Decastroverde, senior in hotel, through Thursday. create an upscale buffet that incorporates Apart from the benefits of quality din- restaurant and tourism, expounded on the
Kyle Turner
Green week to educate campus Alyce Howell Staff Writer This week, UT students are learning ways to help make campus more environmentally friendly. UT’s annual Make Orange Green week strives to make people more aware of green living through tours, activities and hands-on presentations. The first program for Make Orange Green week was a tour of UT’s organic farm which researches and promotes organic crops. The second program, held Tuesday, was a bike ride downtown to a local bike shop. This event promoted education in rules of the road and bike safety. On the way back to campus, bikers stopped for ice cream. Make Orange Green week will continue today with Alternative Commute which urges students and faculty to try more eco-friendly ways to get to and around campus like car pooling, biking, walking and taking the bus. Also, as a part of the Alternative Commute, there will be free bike tune-ups at the Pedestrian Mall from 11 a.m. to 2 p.m. UTPD will be there also doing free registrations and engravings for bikes. The next program, Zero Waste, will be held Thursday at Morrill Hall during their dining hours. It is meant to educate the diners about food waste, teach about waste reduction by offering a different menu of foods that is easily compostable and getting diners to take only what they know that they will eat. “We have a composting site on campus near the UT Medical Center,” Gordie Bennett, sustainability manager, said. “The university has started to compost some food waste there already, but they are incapable of doing all the food waste that is produced on campus. There are also foods that are very hard to compost, like meats.” Friday there will be a special presentation held from 11:00 a.m. to 12:30 p.m. to celebrate the completion of UT’s Zero Energy House. Team Living Life, a group from various departments like art and architecture and engineering, will host the presentation in the Humanities Plaza, where the house is displayed. This is also a celebration for Team Living Life earning the right to compete in the 2011 Solar Decathlon. They will be one of 20 teams to compete in this prestigious national competition in Washington. Raven Cole, sophomore in biology, said programs like this have helped her become more aware of eco-friendly ways to live. “I’ve started adjusting to a more green way of living,” she said.
Ian Harmon• The Daily Beacon
Recycling bins sit near the UC during the Make Orange Green week’s Zero Waste program. Students can learn about food waste and waste reduction on Thursday at Morrill Hall.