11 19 15a

Beerquest

News editor conquers 60 beers in 60 days

#KnoxFoodRevival

Downtown sees surge in culinary diversity

When in Knox Eat like the Scruffy people do

Volume 128 Issue 62

utdailybeacon.com @utkdailybeacon

Thursday, November 19, 2015

November 19, 2015

2 DEAR READER, I am weirdly obsessed with grocery shopping.

The last time I went to stock my pantry, I made a detailed list, which was color-coded according to what would be bought at what grocery store. Pink for Trader Joe’s. Green for Aldi. Orange for Kroger. Then, I mark the prices next to the items as I go, and tally up the total for each trip before I check out to make sure I stay in my budget. If I didn’t, sacrifices have to be made. It’s weird and complicated, but I also find it to be oddly soothing.

I base a lot of my life around what I plan to eat when, what I have time for and just giving into general cravings, like needing chicken quesadillas from Cook Out at four in the afternoon. I’m not above buying ice cream just because I want it right then and there. After all, I’m in college and the little indulgences are necessary for life.

When I plan my shopping trips, I also do some serious meal planning. I write down exactly what I will eat for every meal, including snacks and drinks. Rarely do I stick to that, but it’s fun and it guides my eating until my next trip (mostly).

What I’m trying to demonstrate is that food is an essential part of our daily lives. Though we may not think of it this way normally, we have a relationship with food.

And like any relationship, it’s one we must maintain for it to be healthy and fulfilling. Too much sugar and salt, and your body will have no nutritional value to function on.

Go too far in the “good for you” area, and you may find yourself having wet dreams about eating cake in bed. It’s a balancing act, but with the right tools and information, it can find a way to be enjoyable.

And that’s what this special issue from the Daily Beacon hopes to do for you.

Inside, you’ll find easy tips to help you eat locally, firsthand accounts of what it’s like to eat the spiciest food at Buffalo Wild Wings and why drinking 60 beers in 60 days is worth it. We’ll show you where your food waste is going and how athletes fuel up. What we’re really doing, though, is helping you strike your own balance and create a relationship with what you put in your body.

I’m not telling you to count calories or weigh out your food for perfect proportions (unless you’re into that).

After all, food is fun and pleasure and happiness in every bite. Unless you’re eating cooked spinach or broccoli.

In that case, I’ll pray for you. But I do also know that in college, it’s really tempting, and easy, to hit the extremes instead of balancing in the middle.

I hope this issue helps you find that middle ground.

Food is fun. This should help you discover its full potential.

THE DAILY BEACON STAFF EDITORIAL Editor-in-Chief: Jenna Butz Managing Editor: Bradi Musil Creative Director: Katrina Roberts Chief Copy Editor: Hannah Moulton, Kevin Ridder News Editor: Tanner Hancock Asst. News Editor: Heidi Hill Sports Editor: Jonathan Toye Asst. Sports Editor: Taylor White Arts & Culture Editor: Megan Patterson Asst. Arts & Culture Editor: Michael Lipps Online Editor: Cara Sanders Multimedia Editor: Hayley Brundige Photo Editors: Esther Choo, Hayley Pennesi Design Editors: Lauren Ratliff, Justin Keyes Copy Editors: Jordan Achs, Trenton Duffer, Courtney Frederick, Altaf Nanavati, Sterling Martin, Jared Sebby Editorial Production: Laurel Cooper, Rachel Incorvati,Caroline Norris, Cameo Waters Training Editor: Troy Provost-Heron All photo illustrations by Justin Keyes

ADVERTISING/PRODUCTION

Advertising Manager: Conner Thompson Media Sales Representatives: Chandler Condrone, Lauren Huguenard, Payton Plunk, Amber Wilson, Steven Woods Advertising Production: Rachel Elbon Classified Adviser: Jessica Hingtgen

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November 19, 2015

The DOs and DON’Ts of eating local Jenna Butz

Editor-in-Chief

Let’s talk where you buy your food.

How often is your kitchen stocked with little more than pizza rolls, ranch dressing and some veggie straws if you’re really feeling healthy?

How often do you opt for Cook Out or Moe’s instead of Tomato Head or OliBea? It’s easy to skip what’s best for you for what’s convenient, but eating locally is easier and cheaper than you might think. Plus, supporting local farms supports the local environment and economy as well as your health.

Check out these tips for making local shopping work for you.

DO

learn what’s in season. That way, you’re getting the freshest produce available in your area. It will also help you know what to expect when you’re shopping, making planning easier. Even if you can’t find everything from East Tennessee farms, eating seasonally still guarantees more freshness.

DO

hit up local farmers’ markets and grocers. The Market Square Farmers’ Market hosts its last weekend this Saturday, but you can still hit up local grocery stores like Just Ripe downtown and Three Rivers Market in Happy Holler for your local produce.

Both of these shops partner with local producers to stock not just their produce but dairy, meats and other fresh foods as well. Expect to spend a little more on things like meat, milk and eggs, which come in smaller batches. But remember that this means they’re more likely to be humanely produced and fresh compared to mass produced food products from outside of the area.

DO

consider joining a Community Supported Agriculture program. A CSA subscription will get you local produce (and sometimes meat, eggs and dairy products depending on the farm and how much you’re willing to spend) for a flat rate. These are great if you’re down to experiment in the kitchen since you’ll be getting hand selected goodies that you may be unfamiliar with. And don’t be afraid to get friendly with the farmers if only to steal their best recipes for your haul.

DON’T

forget to check labels. If you take your time and check those tags, many larger grocery stores sell some local products, like Kroger, Publix and Whole Foods. Whole Foods’ labels are pretty prominent, and if you’re not sure, most of the staff is trained to know about the local offerings and can help you out. At Kroger and Publix, it’s a little less obvious, but a little digging can lead

you to some local finds to go with your bag of Doritos.

DO

ask where your restaurant order is coming from. Have you seen that Portlandia sketch where the customers want to know everything about the chicken they’re about to eat, even its name? You don’t have to go that crazy, but don’t be afraid to ask where your food is coming from. Plenty of Knoxville restaurants and coffee shops are jumping on the farm-to-table wagon, and a few quick Yelp searches and menu glances will help you see if they support local farmers. If you’re not sure,

just ask.

Eating locally isn’t perfect or easy.

Sometimes those out-of-season tomatoes just sound too good on a sandwich to pass up.

Don’t stress if you don’t get it perfect, but eating locally will expand your horizons, and taste buds, to all that East Tennessee has to offer.

Take small steps, like buying Cruze Farm milk and local eggs and grabbing at least one local, in-season vegetable or fruit each grocery trip. The more you transition, the easier it gets.

And once you see how tasty the freshest food can be, you’ll wonder why you ever ate Tyson chicken nuggets in the first place.

November 19, 2015

4 Aramark expresses concern for student diets Connor Barnhill Staff Writer

Thanksgiving is just around the corner, and for many students at UT, thoughts of the feast awaiting them back home might be making it hard to concentrate in class.

But some students will not be taking part in eating turkey or ham over their break, feasting instead on meatless alternatives.

The timing may cause many students to question how vegetarians can celebrate, and even survive, the break without the consumption of turkey, but it may also bring into question how vegetarians and vegans fare during all other times of the year, especially here on campus.

UT has over 30 dining establishments on campus alone, many of these with a large amount of vegetarian and vegan options available.

Catering to every lifestyle is important to Volunteer Dining said Mary Leslie Patterson, the media coordinator for Aramark, the company that controls what restaurants and chains are allowed on campus as well as the dining halls.

“The decision (for which restaurants are allowed on campus) is made though combined discussions between UT students, the UT community and Volunteer Dining,” Patterson said. “All diets are considered when evaluating new brands for campus.”

With 7.3 million Americans following a vegetarian-based diet, of which approximately a million are vegan and consume no animal products, it’s no surprise that campus dining has to be cognizant of the needs of students who follow such diets and lifestyles.

“We will work with all students to accommodate their dietary needs, including vegans and vegetarians,” Patterson said, stating there is an all-inclusive nature of campus meal plans, which students are required to have in their first year.

This year also saw the addition of the “Flex” dining plan, required by all full-time students.

One of the many aspects of such meal plans are free meals at places like the Presidential Court Building or Southern Kitchen on White Avenue. At PCB, where students are served food in a buffet-style setting, there is an aisle dedicated to vegetarian food options, as well as a salad bar, omelet station and pizza.

Alexis Jankowski, a senior in accounting, has been a vegetarian from an early age, long before she came to UT, as she grew up with a vegetarian mother. She said that when first coming to UT, she was concerned about the availability of vegetarian options, but hasn’t faced any significant challenges concerning her diet since moving on campus.

“When I was first coming here, I was nervous about being a vegetarian,” Jankowski said. “But since people are trying out new diets and it’s become a popular trend to eat healthy, I think a lot of places are getting better about offering lots of vegetarian options.”

Jankowski cited the café at the Presidential Court Building as being a great source of a variety of vegetarian food choices for her while getting oriented to college life. And offering more than just a salad, Jankowski said, is important for restaurants claiming to have vegetarian options.

“If a place has a salad as it’s only vegetarian option, it really doesn’t give you an option,” Jankowski said. “But all the chains on campus like Qdoba and Subway are really good about offering a ton of options other than just a salad.”

Even at places like the convenience stores and POD Markets on campus, there are creative vegetarian food options, like portabella mushroom sandwiches, PB&J sandwiches and hummus cups.

Volunteer Dining is not only concerned with providing opportunities for vegetarian students, Patterson said, but also with how students are coping with their options.

“We started a vegan/vegetarian group last year, led by our Student Nutrition Educator, but it didn’t receive much interest,” Patterson said.

This lack of response from the vegan and vegetarian community could be seen as disinterested in campus options and meal plans, but according to Jankowski, a meal plan is a campus-offered service which vegetarians should take advantage of.

“I’ve never had a problem with meal plans,” Jankowski said. “Especially with one like the Flex Plan, which allows you to spend money at any of the locations on campus.”

Jankowski stressed the importance of keeping an open mind and being ready to try new things as a vegetarian in college.

“If you’re a picky eater, you’re going to struggle regardless,” she said. “UT is pretty good about having everything a vegetarian could need.

“You just have to try it.”

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November 19, 2015

Read up on food culture with these nifty titles

You can’t be eating always, and even foodies do more than eat food. They research, critique and delve into any part of food culture they can. Nurture your love for food with the best reads about it.

Jenna Butz, Editor-in-Chief

1. “The Jungle” by Upton Sinclair— Appreciate food regulation. You could be eating rat feces.

2. “Fast Food Nation” by Eric Schlosser— It’s an investigation into the gross stuff about fast food restaurants. If you love McDonald’s, beware.

3. “Pig Tales” by Barry Estabrook— Love meat but are tired about hearing how the agricultural industrial complex is ruining everything? Estabrook may have a solution.

4. “Slow Food Nation” by Carlo Petrini— In which Petrini argues why we need healthy, clean and fairly sourced food.

5. “Lucky Peach”— Actually, it’s a magazine, but since it’s only published once a season, each issue is like a collection of short stories based around different food themes.

November 19, 2015

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THESE WINGS ARE ON FIRE Five brave Daily Beacon staff members fought hot sauce and tears to battle the meanest Buffalo Wild Wings could offer.

MEDIUM

ASIAN ZING

HOT

BLAZIN’

BRADI

MILD

A little hotter ... still feelin’ fine.

Okay, that was hot.

My mouth is on fire!

Ouch. I’m starting to sweat.

I WANT TO DIE!

I can handle this ... probably.

I’M FINE I SWEAR!

Tongue is on fire, BUT I’M STILL IN THE GAME!

HOLY MOTHER OF GOD, I’M ON FIRE.

I lost. F**k.

Piece of cake!

Gimme more!

Were these less hot than medium?

Tears. Tears and snot.

My body is going into shock.

Is this supposed to be a game?

I’m still hungry!

Oddly satisfying.

Is it getting hot in here?

F**K!! THIS SH*T BURNS!

More than just BBQ, but not bad!

Finger-lickin’ good, even had an extra.

Surprisingly sweet with an after-kick. Bring it on!

Tears. But I’m ready for the challenge.

WHYYYYYYYYYY?

MEGAN

JUSTIN

JENNA

HAYLEY

Wimpy, but delicious — ready for more.

60 BEERS AND ME: the ultimate beerquest

Tanner Hancock News Editor

Sixty beers in 60 days.

To be precise, it was 60 different beers within 60 days, which is honestly a game changer. Any Tom, Dick or Harry can chug his weight in Natty given enough time, but to commit to trying that many brews in that many days is guaranteed to take a toll not just on your gut, but on your wallet and free time as well.

The journey down the 60 for 60 road begins as all great journeys do -- at The Fort Sanders Yacht Club. Occupying a tiny slice of real estate at the corner of Cumberland and 17th, the yacht club inhabits that awkward realm between college and adult world; not quite upscale enough to be downtown, yet certainly not college enough to satisfy the many 19-odd somethings looking to get lucky to the soundtrack of club music.

It was there, in that odd, cross-dimensional space, that I was introduced to the 60 beers in 60 days challenge, which is honestly no more complicated than the name implies. The rules are simple: finish 60 different beers before the 60 days are up, and you get a badass t-shirt, a cool PBR mug and a $10 gift certificate to boot.

Now, before you choose to embark on such a journey, it’s important to look at the math. Sixty different beers at $4 each comes out to $240. Add tip (which you should, you cheapskate), and that number comes out roughly to $300. Subtract the cost of the t-shirt and the other goodies, and you’re left $275 in the hole.

Still on board? Good for you. The next step is clearing your schedule of all your petty nonsense (i.e. homework, exercise, time with loved ones) and reserving your seat at the bar. Sixty days means two months, or eight weekends, or 12 Friday and Saturday nights. Feasibly, you could drink 4 beers every Friday and Saturday night for two months and be golden, but it never hurts to plan ahead. Odds are, not every friend will be willing to watch you idle your life away at the Fort Sander’s

Yacht Club every weekend, but even better odds are that no one is going to care if you’re drinking alone on a Tuesday. To succeed in the challenge, beer must necessarily become a priority in your life, so brace yourself for that reality.

Last but not least, the actual beer.

It should go without saying, but if you don’t enjoy ALL of the beers God gave us (stouts, IPA’s, Colt 45’s) then you may not be worthy to undertake the challenge.

Oh, and if you’re planning to chug a bunch of those babies in one night, be warned, heavy beers sit on your stomach like liquid rocks, so keep that in mind when you’re planning your brew-centered schedule.

If you succeed in all of these things, buy all the beers, drink them all and win the prize, you may still wonder to yourself, “So what? Why does it matter?” The answer to that question is simple, because it doesn’t. In a month and a half, I spent enough money on booze to pay over half my rent, but what I lost in cash I more than made up for in experience. Sit in a bar long enough, and you make some new friends. Down enough beers in the same stool, and that stool may begin to feel like a small slice of home. It’s the familiar we crave, and while not everyone may want a place where “everybody knows your name,” it’s nice to have a place where at least a few people really do.

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November 19, 2015

November 19, 2015

8

Oliver Royale

Photos by Hayley Pennesi • The Daily Beacon

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November 19, 2015

Downtown hits a growth spurt A history of how Market Square become the culinary hub that it is today Michael Lipps

Assistant Arts & Culture Editor

There was a time when downtown Knoxville was the place not to go.

The 1960s ushered in a time of change with the establishment of the interstate systems. This led to a rise of suburban areas that drew a lot of downtown tenants out of the city. And so it happened—somewhere along the way, Knoxville lost its flavor.

But in 1982, the city would host the World’s Fair, largely in attempt to increase revenue in the downtown area. It worked, and we now have the big golden ball that decorates the Knoxville skyline as a memento— the Knoxville Sunsphere.

The Sunsphere pinned Knoxville back on the map, allowing for a good amount of revitalization. Today, one can pick from a wide variety of existing restaurants, and eagerly await the opening of many more that are in development.

The Oliver Royale, the latest addition to Market Square from the folks at The Oliver Hotel, now occupies what was previously Shonos in City.

They identify as a “handsome bar” with a “chef-driven menu.”

General manager Courtney Schott expanded upon the concept of the new restaurant, explaining what the owners hoped to accomplish.

“They were hoping to fill a niche that Knoxville hadn’t quite yet filled, to bring people more what they might enjoy,” Schott said. “There are ethnic influences in our food, but we don’t fall into a genre of French or Italian or Hispanic … but we have influences from those and we’ve taken it and put, shall we say, some culinary artistic license into it to make it a Knoxville original, really.”

Schott explained that her team is highly sensitive to the impeccable service that it takes to keep a restaurant in existence, offering unique and cautionary insight into what it will take for restaurants to make it.

“Knoxville is a test market town for restaurants, and if you don’t really try to do your best at what you’re doing, success can be difficult,” Schott said.

Another soon to open Market Square restaurant, Market House Cafe, is coming soon to 36 Market Square where Orange Leaf was previously located. The café will start serv-

ing up freshly-made pastries, breads and coffee at 7 a.m. and transition into “fast, delicious lunches” and evening “relaxation an companionship,” sans the late night live music the Scruffy City owners are known for at their other businesses.

Still, other restaurants like Cholo Taqueria from the people behind Stock and Barrel, Babalu Tacos and Tapas, and the eatery planned by former Blackberry Farm and awardwinning chef, Joseph Lenn, are all in the works.

In an article from Atlanta Magazine, Knoxville is explored as a getaway and labeled “Austin without the hype.” Austin, Texas, has countless restaurants that would satisfy any foodie, and it’s also home to one UT alumni and celebrity chef Tim Love and his Lonesome Dove restaurants –which along with one of his other chains, Love Shack, is planned to open in the Old City.

The article goes on to point out that Knoxville is indeed a college town, and how that shapes our food scene as well as our city’s culture.

“The hallmarks of collegiate culture—youthfulness, irony, experimentation, indie everything—color Knoxville’s food, music, nightlife, and ambience,” the article stated.

Martha Boggs, owner of the Bistro at the Bijou and Dazzo’s Pizzeria, said she has seen a lot of the changes in downtown throughout her years in the restaurant business.

She explained that the way her restaurants have evolved is parallel to the way food trends have.

“When I first came here in 1993, it was just bar food, chicken wings, hamburgers and nachos, but we have evolved into more of an entrée-based type of menu,” Boggs said. “I really think that the biggest change is that people want to be more aware of where their food comes from, and they seem to be more concerned about their diet and what they’re putting in their body than they were, say, 15 years ago.”

When asked how she feels about all of the new eateries that have opened and plan to open, Boggs said, “the more the merrier.”

“You know, the ones that do a good job and have good food will be here for a while, and the ones that don’t won’t,” she said.

Previously mentioned Babalu Tacos and Tapas is one such new eatery that will be opening very soon. With operative locations in Jackson, Miss., Birmingham, Ala., Memphis and soon to open locations in Charlotte, NC, and Knoxville, Babalu was developed to be a cutting edge restaurant that is described as being more aligned with an ethnic, street food type

of feel.

Al Roberts, executive VP of Eat Here Brands, the parent company of Babalu, explained why his company wanted to bring the restaurant to the downtown Knoxville area.

“Once we developed the philosophy of what we wanted to do with the food … we tried to decide what type of real estate and what areas we wanted to be (in), and we felt like second generation real estate is what we wanted to do,” Roberts explained. “Obviously when we looked at Knoxville, we felt Gay Street made a lot of sense for us. We love the old JCPenney Building.”

Babalu will offer a signature appetizer of guacamole made table side, a number of shareable sides, salads, tacos, sandwiches and numerous mouthwatering tapas, like creole shrimp and grits. Their adult beverage selection is extensive, and it doesn’t look like they’re messing around with desserts either with dulce de leche cheesecake, marshmallow sweet potato empanada, and a dessert sampler for those of you who don’t discriminate against dessert items.

Moving north along Gay St. and west on Jackson, you’ll find another fairly recent addition to the food scene.

With the success of their self-described off the beaten path Maryville Pike location, Sweet P’s BBQ was in search of a downtown location that would similarly position itself away from the heavily beaten path of Market Square, which owner Chris Ford explained just wasn’t their style.

“We wanted our next restaurant to be in some kind of cultural center; we certainly are not a strip mall brand,” Ford said. “Downtown didn’t have any barbeque, and it just seemed like an obvious place for us to go with our clientele and our brand.”

This led Sweet P’s to their Jackson Ave. location, expanding downtown restaurants to places beyond the expected.

And while Ford and the rest of us continue to watch as more restaurants move in and set up shop, we can all hope that Knoxville’s food scene continues to deliver and excite on all levels.

“Quite frankly, I’d like to see more diversity in Knoxville’s downtown food,” Ford said. “There’s a lot of good food downtown, for sure, but there’s a lot of the same stuff. “ Even so, Ford said he is happy to see the continued growth in his hometown.

“I grew up here, and for almost decades, downtown was nothing; it was a ghost town … so I love seeing people back downtown, I love seeing people making money downtown and people moving downtown. It’s been really awesome, and it’s cool to be a part of it,” Ford said.

“I think this next year’s going to really show more of what Knoxville’s food is all about.”

Bistro at the Bijou

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November 19, 2015

Knoxville’s best kept secret restaurants Jarrod Sebby

Copy Editor While Knoxville has its fair share of popular restaurants, there are those that slip through the cracks. Those hidden gems, serving up unique and delicious food, that are so easily missed in a quick Yelp search. Once you find them, however, these places will keep you coming back for more.

East Japanese Restaurant If you’re looking for a ramen shop in Knoxville, East Japanese should be your first choice. Partially because it’s one of three restaurants in Knoxville that serve proper Tonkotsu ramen, but largely because it’s the best I’ve had here.

Ramen is a hard thing to get right, but East has been doing it well for over a decade. They’ve got the standard Japanese fare as well: Udon, tempura, various dumplings, a well-stocked sake bar and great sushi (which isn’t served at lunch). But, really, when you can have a steaming bowl of rich, delicious pork ramen topped with a boiled egg, a generous slab of pork belly and that weird pinwheel thing, why would you have anything else?

Thing to try: Tonkotsu Ramen. It’s as close to authentic as you can find in Knoxville, and it gets pretty close.

Frussie’s Deli Formerly located in South Knoxville, this now sits at the corner of Cumberland and Gay St., underneath the Cook Loft. From the beautifully painted sign on the window to the chalkboard menu spanning the entire open kitchen, Frussie’s is designed to feel like the neighborhood delis of years gone by.

The food, though, is entirely modern. While they do have the classic deli menu items, including some really fantastic chicken salad, the house sandwiches are where Frussie’s really shines. The bread is baked fresh daily, but they run out around lunch time, so make sure to get there early.

Thing to try: If it’s your first time, get the Italian.

It’s a great example of what makes this place so great, from the fresh, soft bread to the house-made Italian dressing.

Szechuan Garden This is the place to go for Chinese take-out in Knoxville. The menu’s not particularly different, and there’s nothing special about the restaurant itself, but the food is easily the best cheap take-out in the city.

If you’re planning a night of studying in your dorm, or you’re looking for a good dinner on your way home, call in an order and they’ll have it waiting

for you.

Thing to try: Everything’s great, but the hot and sour soup is the star. You can get a bowl of soup, fried rice and an egg roll for under $5, so if you’re looking to stretch the last of your fast food budget, you can’t go wrong.

Yassin’s Falafel House Who doesn’t love falafel? It’s healthy, delicious and even vegetarian. Yassin’s been selling falafel from this little shop downtown for almost two years, and he always sells out.

That means you need to get there early, because when the falafel’s gone, it’s gone. As for how you can have your falafel, you’ve got a choice of having it alone, part of a wrap or with a side of freshly made hummus. There are other things on the menu as well, like some great chicken shawarma, but at Yassin’s, falafel is king.

Thing to try: Falafel sandwich. Half a dozen freshly fried falafel balls rolled up in a soft pita, and topped with lettuce, tomato, onion, pickles and a cool yogurt sauce. You can even grab a Mexican Coke, although the complementary fruit water is a steal.

The Coop Café The Coop is known for one thing and doing one thing really well: chicken salad. And they do a lot of it, with ten different flavors to choose from. You can have your chicken salad in a sandwich or alone, and you can even pick up some containers to go.

And believe me, you’ll want to.

If chicken salad is not your thing, they have a full bistro-style menu with salads, paninis, casseroles and all kinds of fresh desserts. But with chicken salad this good, who needs any of that?

Thing to try: You can’t go wrong with the tarragon chicken salad sandwich. There’s a reason it is a classic, with perfectly balanced spices and fresh lettuce and tomato, served on your choice of bread.

Oscar’s Taco Shop Quiet and unassuming, Oscar’s Taco Shop is tucked into a tiny storefront on the Strip, right next to Insomnia Cookies. If you’re looking for a cheap lunch or dinner before you hit the bars, you can’t go wrong with a few of their fantastic $2 tacos.

Unlike most other tex-mex restaurants in the area, Oscar’s is simple. There’s a menu with several different kinds of tacos, as well as burritos and quesadillas. There’s no long glass counter, no “taco artist” asking if you want cilantro or some strange multi-cheese queso, just a flat top grill and a stack of Styrofoam plates. It is, in a word, perfect.

Thing to try: Fish tacos. They’re proper California-style fish tacos, topped simply with lettuce and pico, drizzled with sour cream and served on warm corn tortillas.

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November 19, 2015

UT athletes’ diet game plan a sport in itself Grace White

Contributor Athletes are applauded, admired and envied not only for their outstanding abilities but also for their perfect physiques. Many of us would love to be able to mimic their performance, and, in all honestly, we probably wouldn’t mind having their defined six packs or biceps either. While each sport trains differently, there is a mutual consensus among them concerning the importance of fueling one’s body and the affect it has on ability to perform.

“Obviously you worry about if what you’re eating is healthy,” freshman distance runner Abby McCulla said. “But you also have to worry if you are eating enough of that healthy food.”

Long, difficult practices and workouts require an immense amount of energy, and the way to obtain this energy is through food. Athletes especially have to focus on what they eat throughout the day to maintain stamina and optimize performance during a workout.

Before a practice, freshman linebacker Darrin Kirkland Jr. said he eats “a lot of fruits” in addition to proteins.

“I try to eat a lot of protein, a lot of meat, to make sure I’ve got good fuel in me before practice,” Kirkland said.

Fueling before a performance is especially crucial on game day.

“The night before, you carb,” McCulla said. “So, have noodles or some kind of pasta.”

But ensuring the right food enters the body is also important.

That’s why McCulla avoids eating dairy the day of the race.

“It takes longer to digest,” McCulla said. “And can upset your stomach.”

Refueling after an event helps rebuild muscle and ensures quicker recovery. The type fuel required, however, depends on the sport and the objective of the workout.

Swimmer and junior Patricia Forrester “will drink a shake or eat a (protein) bar right after practice.” She said it all depends on what is quickly available to her.

In contrast, offensive linemen Kyler Kerbyson said he needs something more substantial.

“Being able to get protein in the first 20-30 minutes right after you’re done really helps you build mass,” Kerbyson said.

Kerbyson stressed that protein is essential to “be able to cut the fat but not cut the muscle and that’s definitely what you want.”

However, the ideal meal plan does not only focus on meals immediately surrounding performance. To continue their progress and maintain their gains, players have to be constantly vigilant about caring for their bodies.

“Make sure you’re hydrating,” sophomore wide receiver Josh Malone said. “And have a specific workout to make sure you can gain the type of muscle you want, but that you put it on naturally to make sure you won’t lose your speed.”

Athletes recognize that properly feeding their bodies

and paying attention to what they need is essential to capitalizing on performance. They have guidelines but adjust them considering to how they feel and the stress or training they put themselves through.

November 19, 2015

12

UT students promote conscious consumerism, avoid food waste Jarrod Sebby

Copy Editor You’ve seen them on Pedestrian Walkway, handing out fliers or dressed in large fruit costumes. You’ve seen the posters encouraging students to be more conscious of their eating habits, to avoid wasting food and recycle what they can. UT is home to dozens of student groups working for a common cause: reduce food waste and encourage more sustainable dining habits on campus. “It is a problem, and it’s something that’s a problem everywhere,� said Sarah Cherry, outreach coordinator for UT’s Office of Sustainability. “I worked with a cleaning program back home in Pennsylvania, and that was the first time I realized that there’s enough food on this earth to feed everyone, but we completely mismanage it. “Take what you need, you can always come back for more.�

For the Office of Sustainability, combating food waste is a battle fought on multiple fronts, from educating students about better eating and shopping habits to working closely with Aramark to divert waste tossed by POD markets and restaurants from going to landfill sites. “Right now, we are only diverting 20 percent of all waste from landfill,� Cherry said. “Composting by itself— we composted only 1100 tons (this year). That’s just people putting stuff on their tray that they don’t even need. The biggest thing we want people to do is only take what they need. If nobody eats it, we’ll donate it to a charity.�

Food waste isn’t just a problem on campus; it’s also an issue for students at home. “Whenever you’re living in an apartment with people, when you’re sharing space, share staples,� Cherry advised. “How many times do you go through a quart of milk on your own before it expires? Expired milk is disgusting, especially when it’s sitting next to three other bottles of milk in the fridge.�

Erica Davis, director of the Environment and Sustainability Committee for SGA, is trying to tackle these problems at the source.

By working closely with Aramark and raising support for the Real Food Challenge at UT, Davis said she is working to not only eliminate food waste, but also to promote a healthier and more responsible dining environment. “I think food waste on campus is an enormous problem, and an unnecessary problem, and a problem that can be easily remedied,� Davis said. “I’m always appalled when I’m in PCB, and I walk by that conveyer belt of pile after pile of perfectly good food that is destined to go to a landfill.�

Davis also suggested portioning out food and general education as a way to combat waste. “I think smaller portion sizes in dining halls is important,� Davis said, “and general awareness of the problems of food waste is important. And I think a lot of it falls on individual consciences, knowing that there is enough food produced in the world to feed every single person who is hungry.

There are over one billion people who don’t have enough to eat.�

However, Davis acknowledged that for many people, the issue of food waste remains a distant problem. “I think one of the best things people can do as individuals is watch documentaries on food waste, because you can read all these things and hear all the percentages, but until you see the contents of a dumpster behind a grocery store full of perfectly good food, it doesn’t really have the full impact that it should,� Davis said. “Be wary of the dates listed on food packaging, because people misperceive those as expiration dates, and once that day on that wrapper has arrived, that food is no longer any good. That’s really not true at all, they’re predicted best-by dates typically. “Just be a conscious consumer overall, and think about the impact you have as part of the food system.�

Landfill trash locations can be found in the Student Union. Hayley Pennesi • The Daily Beacon

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Classified ads can work for YOU! Give us a call at 974-4931

13

Get Fuzzy • Darby Conley

November 19, 2015

NEW YORK TIMES CROSSWORD • Will Shortz

I’m Not A Hipster • John McAmis

Cartoons of The Daily Beacon are the views of the individual and do not necessarily reflect the views of the Beacon or the Beacon’s editorial staff.

ACROSS 1 Did some gardening 5 Food product whose name is used nowadays mostly in a nonfood way 9 Pro-___ 12 One bit 14 Not connected 15 Danger for a small boat 17 Puccini title heroine 18 Home that’s never left?

20 Working as assigned 22 Orpheus or Spartacus, by birth 23 Swinish sound 24 Christmas edible 27 Ones powerless to move?

29 Word with code or road 30 Volcanic peak in the Cascades 32 1978 Superman portrayer 33 Mesmerized 34 ___ be tied 36 Follower of “roger,” to a radioer C O M O

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39 Like cherries jubilee 41 Big name in appliances 42 “Are you joking?”

44 Intl. treaty subject 45 Pass an exam with flying colors 46 Yuri’s love in “Doctor Zhivago” 47 Flimflams 49 Gazed 51 Comfortably warm 52 [How horrible!]

55 Our place in the universe 57 Prefix with -dextrous 58 Entree 62 One of Goya’s Black Paintings also known as “El Perro” 63 Frank Lloyd Wright masterpiece, with “the” 66 Some bandage materials 70 In olden times 71 Satellite dish precursors 72 Companion of Quasimodo 73 Drunk’s ailment, for short 74 Prohibitionists 75 Picnic side dish W E L F A R I S M

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November 19, 2015

14

Daily delicacies with the Beacon bakers What would a special issue at the Beacon be if we didn’t help you out with some good, ole-fashioned advice?

Here, our staff wrote down their favorite recipes to share with you all. Skill levels will vary.

Garlic Butter Shrimp and Rice What you’ll need: 1 cup dry rice 6 tbsp Butter 4 garlic cloves, minced 1-12 oz bag of extra large, cooked, peeled shrimp ¼ cup shredded Parmesan cheese 3 tbsp milk 2 tbsp fresh, chopped parsley (I just use the dried stuff) Additional shredded Parmesan cheese for garnish

browned. Stir frequently so not to burn.

4. Stir in the shrimp and cook for 1 minute, stirring frequently 5. Add rice to skillet and mix until wellcombined

6. Add milk, cheese and parsley, and stir for 1 to 2 minutes until creamy and heated through

How to make it: 1. Prepare rice according to directions on box

7. Remove from heat

2. In a large skillet, melt butter over medium heat

8. Garnish with Parmesan cheese

3. Add garlic to butter and cook for 3 minutes, until lightly

9. Serve and enjoy!

- Hannah Moulton, Copy Chief

Chicken Quesadilla 1. Go to Oscar’s Taco Shop.

2. Order chicken quesadilla with just chicken, cheese and sour cream.

3. Add chips and queso.

4. Wait for order.

- Tanner Hancock, News Editor

Leftovers 1. Hover over other person with food.

- Lauren Ratliff, Design Editor

Pizza Rolls 1. Buy pizza rolls

2. Ask them what they’re eating.

2. Arrange 15 pizza rolls in a circle on microwave safe plate

3. Ask them if they are going to finish what they’re eating.

3. Place in microwave and cook for 4 minutes

4. Lament about how hungry you are.

4. Beware the molten lava that is pizza sauce and enjoy.

5. Leave.

6. Enjoy.

- Jenna Butz, Editor-in-Chief

5. Celebrate when they hand over their leftovers.

15 Tyson House to feed “invisible need” as UT’s first official food pantry

The old trope that defines the life of a college student: tired, broke and hungry.

It’s no secret that skipping a few meals a week is a necessary sacrifice of college life, but for some students, it’s more than just readjusting when and what to eat for lunch.

As a response to this population plagued by food deprivation, SGA members and the Office of Sustainability created a survey on campus dining, prompting responders to disclose how often they eat and how accessible food is on campus.

When the results revealed 71 percent of surveyed students would support an oncampus food pantry, Erica Davis, senior in environmental sociology and food pantry co-founder, began considering how that place could curb the hunger needs faced by traditional and non-traditional students.

“There’s a common conception of college students that they’re all freshmen, they live in dorms and their parents pay for the school,” Davis said. “But the fact is, we have students at UT who are going to work full time. They have to support a family and students who are older than the standard college age or in very unique circumstances.

“We have to recognize that our campus probably reflects similar statistics as the state that we’re located in.”

Jackson Bogach, junior in civil engineering and pantry co-founder, said the idea to start a food pantry first surfaced when Davis and him realized they were both passionate about food insecurity issues, particularly those faced by UT students and Knoxville as a city.

“My original feeling was that you can’t be a student and an active citizen if you’re worried about being hungry,” Bogach said. “It just doesn’t work.”

Knoxville’s rumbling hunger comes as no surprise to Davis and Bogach, who both cited the community’s and East Tennessee’s

status as a “food desert,” or a region where the nearest food distributor is more than 10 miles away from a city or town.

According to the U.S. Department of Agriculture’s Food Access Research Map, Knox County alone holds over 40 percent of households without vehicles that are more than a 1/2 mile away from a supermarket or similar food distributors like Kroger, Publix or Walmart.

Despite the statistics and support from various student organizations, adequate space and privacy for visitors blocked the project’s progress, eventually leading to an official “no” from UT administrators as first contacted by Davis and Bogach.

“I believe that the upfront time to start a food pantry would be the most costly and time consuming, and once you got it going, you’re talking about opening your doors twice a week for two hours to let people in,” Bogach said. “The administration believed that we would initially start one, but that eventually it would cave and nothing would be there to take its place.”

But fortunately for Davis, an old friend at the Tyson House was more than happy to provide the missing ingredients for the pantry’s perfect spot as a non-UT affiliated building.

“The thing about the (Tyson House) is it’s a confidential space, and it’s easily accessible and the fact that it has a gravel lot makes it even better,” Davis said.

Robin Lovett, an intern at the Lutheran and Episcopalian campus ministry, said he jumped at the opportunity to offer two of the Tyson House’s rooms to store extra food items for students and faculty members who regularly experienced food insecurity.

Another advantage of starting the food pantry through their resources, Lovett explained, was the pre-existing relationship with alternative food pantry networks throughout the city such as Fish Hospitality Pantries in North and South Knoxville.

Even still, Lovett said she is excited for an alternative food system, having been a witness to on-campus hunger during her years as a UT student and worker at the Pride Center.

“I myself come from a low-income background, and I remember freshman year not

having enough food to eat, especially when PCB and other locations were closed on the weekends,” Lovett said. “(When I worked) at the Pride Center, I remember that students, especially non-traditional students, would face hunger issues.”

For Davis, her vision for the first food pantry is to eliminate the shame of receiving food assistance, a symptom she attributed to the greater American idea of individualism and the ability to “pick yourself up by your bootstraps” without aid.

“I think some of that shame comes from a sense of failure of not being able to work through it and live up to the American Dream,” Davis said. “I know that sounds dramatic, but I think that’s where a lot of it comes from, and it’s a shame because everyone wants to be able to support themselves

November 19, 2015

Heidi Hill

Asst. News Editor

and provide for their families, and I don’t think there’s enough discussion on how that can change.”

The ultimate mission of UT’s first official food pantry, she explained, lies in the accessibility not only for members of the greater UT community, but as a catalyst for more corporation between the university and city to curb the hunger of an entire population.

“Food is such an intimate part of our lives and something we all have in common,” Davis said. “I’d love to see how we can do (our) part in reaching out as a very privileged part of the community and kind of taking on some (of that) responsibility.”

The Tyson House is located at 824 Melrose Place, across from the Golden Roast. For more information about hours and services, visit their website .

16

The Daily Beacon • Thursday, November 19, 2015