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We could have run just another “Safety During Spring Break� listicle, but, instead, we decided to do things a little differently this year. Behold, a whole issue meant to guide you as you venture into the great outdoors and crack open an ice cold beer.

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BACKWOODSBREWS&BREAK

The Daily Beacon • Thursday, March 10, 2016

THE DAILY BEACON STAFF

Hi-ya reader,

EDITORIAL

Editor-in-Chief: Jenna Butz Managing Editor: Bradi Musil Creative Director: Katrina Roberts Chief Copy Editor: Hannah Moulton News Editor: Tanner Hancock Asst. News Editor: Alahnah Ligon Sports Editor: Jonathan Toye Asst. Sports Editor: Taylor White Arts & Culture Editor: Megan Patterson Asst. Arts & Culture Editor: Michael Lipps Online Editor: Cara Sanders Asst. Online Editor: Altaf Nanavati Photo Editors: Esther Choo, Alex Phillips Design Editors: Lauren Ratliff, Justin Keyes Copy Editors: Breanna Andrew, Sara Counts, Trenton Duffer, Courtney Frederick, Jared Sebby, Shelby Tansil Editorial Production: Laurel Cooper, Amber Dalehite, Rachel Incorvati, Caroline Norris, Cameo Waters Training Editor: Troy Provost-Heron

ADVERTISING/PRODUCTION

Advertising Manager: Conner Thompson Media Sales Representatives: Andrew Bowers, Jesse Haywood, Lauren Huguenard, Payton Plunk, Amber Wilson, Steven Woods Advertising Production: Aubrey Andrews, Tim Rhyne Classified Adviser: Zenobia Armstrong

CONTACTS To report a news item, please e-mail editor.news@utdailybeacon.com or call 865-974-2348 To submit a press release, please e-mail pressreleases@utdailybeacon.com To place an ad, please e-mail beaconads@utk.edu or call 865-974-5206 To place a classified ad, please e-mail orderad@utdailybeacon.com or call 865-974-4931 Advertising: (865) 974-5206 beaconads@utk.edu

I

t’s nice to meet you.

I don’t normally get to write these letters, so you know this must be a special occasion. In your hands is the Backwoods, Brews & Break special issue, divided into two sections: the beer issue, and the backwoods issue.

Jenna, our tree-hugging EIC who usually gets to claim credit for these issues, organized the backwoods section.

And I, the brains behind the operation, organized the beer section.

If you flip this issue upside down, you can read Jenna’s side, which contains the same old stories you’ve probably read a million times before about how to save the environment and/or whales.

If you decide to keep flipping through the beer side, however, you’ll read articles about the chemical makeup and science behind your favorite brews, how differently shaped beer glass affect the flavor of different styles of beer, and what playlist to listen to when you’re trying to kick it with a cold one.

I’m certainly no beer expert, and to be honest I’d drink anything that might take the edge off the stress that comes with trying to manage a daily print student newspaper, but I figured I could offer you a better collection of stories than the girl whose go to beer is a Lime-a-Rita.

No offense to Lime-a-Ritas, but this issue is meant to

highlight the wonderful and expanding craft beer culture that Knoxville has been cultivating over the past few years.

Jenna is going to try to convince you that beer is trivial because she still hasn’t figured out how to handle herself after three Bud Lights, but the truth is that beer creates something that Jenna will never be part of: community.

The environment rocks, but nothing can really compete with enjoying a few specialty beers with your loved ones and beginning to relax and see your surroundings with a fresh, albeit a little blurrier, perspective.

Spring Break is only two full days away, and wherever you’re going, I hope you’ll crack open a beer at least once and appreciate the fact that you are able to pick up a daily print newspaper, learn about something you wouldn’t typically consider, and attend a sometimes controversial public university.

Life is good, and beer makes it better.

And Jenna’s last name rhymes with butts.

Bradi Musil, Managing Editor

Classifieds: (865) 974-4931 orderad@utdailybeacon.com Editor-in-Chief: (865) 974-2348 editorinchief@utdailybeacon.com Main Newsroom: (865) 974-3226 editorinchief@utdailybeacon.com LETTERS POLICY: The Daily Beacon welcomes all letters to the editor and guest columns from students, faculty and staff. Each submission is considered for publication by the editor on the basis of space, timeliness and clarity. The Beacon reserves the right to reject any submissions or edit all copy in compliance with available space, editorial policy and style. Contributions must include the author’s name and phone number for verification. Students must include their year in school and major. Letters to the editor and guest columns may be e-mailed to letters@utdailybeacon.com or sent to Editor, 1340 Circle Park Dr., 11 Communications Building, Knoxville, TN 37996-0314.

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

The Daily Beacon is published by students at The University of Tennessee Monday through Friday during the fall and spring semesters and Wednesday during the summer semester. The offices are located at 1340 Circle Park Drive, 11 Communications Building, Knoxville, TN 37996-0314. The newspaper is free on campus and is available via mail subscription for $200/ year, $100/semester or $70/summer only. It is also available online at: www.utdailybeacon.com

The Daily Beacon is printed using soy based ink on newsprint containing recycled content, utilizing renewable sources and produced in a sustainable, environmentally responsible manner.

Tunes to drink to

Music and alcohol have gone together since the beginning of time (probably). Whether you’re hanging out on the beach with a beer, keeping it classy with a glass of wine or turning up with your friends on a Friday night, these songs will get you in the mood to get down.

Please listen responsibly.

“Toes”

“Honky Tonk Women”

Zac Brown Band

Rolling Stones

“Red Solo Cup”

“All Jacked Up”

Toby Keith

Gretchen Wilson

“Beer”

“6 Pack”

Reel Big Fish

Black Flag

“Low Places”

“Drunken Lullabies”

Garth Brooks

Flogging Molly

BACKWOODSBREWS&BREAK

Thursday, March 10, 2016 • The Daily Beacon

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Brewing beer: a comprehensive history

Megan Patterson

Arts & Culture Editor “I think humans have been looking to get intoxicated for about as long as they’ve been speaking, breathing and interacting in a society.”

Assistant professor of U.S. history Tore Olsson knows the origins of brewing beer lies in Mesopotamia, the commonly accepted site of the first modern agrarian society, where Olsson said there is evidence that “links making beer to the very foundations of agriculture.”

As to the reason why the people of ancient Mesopotamia sought to brew barley, Olsson said he sees two main motivators: religion and sanitation.

Before modern plumbing, clean water sources were few and far between, and standing water in particular held a high risk for bacterial contamination. Alcohol kills many germs, so a beverage containing alcohol is much more likely to be safe to drink compared to water from a natural source.

However, Olsson said he views religion as the main motivation for these early brewers.

“To have a religious experience for much of human history was to get messed up,” Olsson

said. “Intoxication meant closeness to a higher power … Religion and out of body experiences were closely connected.”

From these spiritual origins in the Middle East, beer traveled upward into Northern Europe, where it took the form that is recognized as beer today. Germany and Great Britain in particular pioneered the brewing of beer.

During this time in the middle ages, most brewing went on in monasteries or in the home.

In contrast to today’s largely masculine brewery scene, women brewed beer as part of household tasks.

“Beer was one of the things that was a very feminine pursuit through most of human history for a very long time,” Olsson said. “It really switched over within the past 300 years when there was a professionalization of this. Men came in and took much of the knowledge that had previously been practiced by women and made it a sort of masculine pursuit.”

The professionalization of brewing came with the Industrial Revolution. Technological and scientific advances were applied to make beer and a consolidation and commercialization of the industry followed.

“A city like Boston in 1900 for example would have 100 or 200 breweries,” Olsson said. “You

“

Beer was one of the things that was a very feminine pursuit through most of human history for a very long time.”

Tore Olsson, Assistant professor of U.S. history

would be serving a local population, brewing a particular style and serving those local folks.”

Northeastern and Midwestern cities such as Boston held the majority of breweries in the US due to the influx of German immigrants in those areas who arrived in the 19th century and brought their beer culture with them. With the arrival of Germany in the U.S., lagers took the

forefront and would remained at the forefront for the next 150 years.

“The type of beer that everyone in the U.S. knows best (Budweiser, Miller, etc) is a pilsner, which is a type of lager,” Olsson said. “This one breed from this one family is dominating.”

The prominence of pilsner above all other lagers came almost directly as a result of prohibition in the 1920s.

“All of the big breweries were able to convert over and stay in business producing other things,” Olsson said. “In 1933 when prohibition is ended, Miller and Coors and all these big companies are ready to go back into business while all the mom and pop breweries were just decimated by it.”

Then in the 1980s, two companies began the craft beer revolution — Sierra Nevada on the west coast and Sam Adams on the east coast.

Both of these companies began experimenting with their brewing, especially in the addition of hops.

“Both Sam Adams and Sierra Nevada experimented with beer that tastes more like something, that doesn’t just taste like water essentially,” Olsson said.

See BEER HISTORY on Page 6

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BACKWOODSBREWS&BREAK

The Daily Beacon • Thursday, March 10, 2016

Get a taste of Knoxville’s beers

Knoxville is rapidly becoming a haven for beer lovers. A multitude of different microbreweries have sprung up in the city within the past year and many more are planning to begin pouring or distributing in the months to come. The demand for craft beer is spreading, and individuals with entrepreneurial spirits are seizing this opportunity to ditch their mundane desk jobs and hop on the brewing bandwagon.

My beer-loving friends and I visited a number of Knoxville’s new breweries, as well as its old standard, Saw Works Brewing Company, to see what they had to offer.

Crafty Bastard Aaron McClain and Jen Parker founded Crafty Bastard Brewery in 2014 after learning from the efforts of small craft breweries throughout the country. McClain and Parker wanted to share their passion for unusual beers by bringing them to their hometown of Knoxville, so they opened up Crafty Bastard on Central Street near Old City.

Located in a mottled brick building with a turquoise garage door that is left open on warmer days, Crafty possesses the casual atmosphere of a classic start-up brewery.

Patrons who arrive too late to claim one of the sparse wooden benches may stand to appreciate the local artwork that adorns the walls. The brewery does not sell food, but Knoxville’s food trucks often situate themselves on the corner outside.

I visited Crafty Bastard with Heath Skelton, senior in electrical engineering and craft beer connoisseur. Heath ordered the Samoa Cookie Porter, and I, the Earl Grey Tea Pale Ale. As is custom in the world of craft

Porter Earl Grey beer, we also sampled each other’s samples.

“It has a nice, robust taste. It tastes more like oatmeal than coconut, I think,” Heath said of the porter. “But I am beginning to taste subtle hints of coconut the more I think about it.”

I agreed with Heath’s sentiments. I am a big fan of smooth, chocolatey porters, and this one was certainly acceptable but not particularly exceptional as far as dessert beers go.

Balter Beerworks Balter Beerworks is the newest addition to Knoxville’s collection of breweries. Blaine Wedekind and Will Rutemeyer opened Balter on South Broadway Street in January of this year, and, with their clearly defined vision, it has quickly become one of the most popular breweries in Knoxville.

In addition to beer, Balter offers its patrons a variety of food options, including grilled pimento cheese sandwiches, cheeseburgers and other classic American cuisines. Its appearance and atmosphere can tentatively be described as “rustic modern,” or perhaps

Fire Belly IPA

Bear Blend See LOCAL BREWS on Page 5

BACKWOODSBREWS&BREAK

LOCAL BREWS continued from Page 4 more accurately as “modern rustic.” The building is beautiful, and it is no wonder that on any given night, it is typically packed full of young, lively beer-drinkers.

Heath said that Balter’s popularity stems pri-

Thursday, March 10, 2016 • The Daily Beacon marily from the high quality of its food options as well as its superior atmosphere, while Crafty Bastard attracts more craft beer snobs due to its eclectic brewing styles.

At Balter, Heath ordered the Bear Blend, an oatmeal stout with a powerful coffee taste. He said he enjoyed it much more than the Fire Belly IPA, which I had. “It’s not bad, it’s just basic,” he said of the IPA.

Alliance Brewing Co. Located on Sevier Avenue across the river from campus, Alliance Brewing Company has the appearance of a new house that someone recently moved into. It opened last August and has yet to establish an atmosphere or personality of its own. The interior is a blank slate just waiting to be decorated, and the exterior consists simply of two tables and a number of unplanted trees leaning against a wooden rail.

Alliance feels like a newborn brewery that is still trying to take its baby steps in an ice-cold beer world.

Kenton Culbertson, also senior in electrical engineer, joined Heath and I for this outing. Heath ordered a Hoppy Blonde Ale, Kenton, the India Pale Ale and I ordered the oatmeal stout.

Heath and Kenton eloquently described their beers as “good” and “fresh.” The oatmeal stout was unexpectedly light and refreshing,

Have a Safe Spring Break!

IPA Hoppy Blonde

Thank you for your participation!

Remember: Oatmeal Stout which is typically uncharacteristic of a stout.

Saw Works Brewing Co. If Alliance is the infant of the Knoxville brewing family, Balter, the trendy know-it-all teenager and Crafty, the weird uncle who shows up to family gatherings to make jokes that no one understands – then Saw Works Brewing Company is the patriarch, the established veteran on whom everyone can rely.

Cousins Adam Palmer and Johnathan Borsodi ditched their office jobs to start Marble City Brewing Company in 2010. They became known as Saw Works when they switched locations to inhabit the old Wallace Saw Works Building in the Warehouse District outside Old City. Saw Works is the only independent brewery in Knoxville that cans and distributes its own beer. The brewery is out of the way and often populated by motorcycle gangs who hold meetings in vintage, striped armchairs. The menu is scrawled on a series of blackboards on the walls, and a case of cigars is situated in the corner near the door.

Heath and I both ordered the Puppy Monkey Baby Belgian Dubbel, and Kenton ordered the

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1. Use sunscreen of at least SPF 30.

2. Consent is ongoing, obtained, affirmative, and voluntary.

3. Be an Active Bystander.

Volunteers Speak UP! 4. Choosing to drink is a big responsibility...know the standard!

Puppy Monkey Baby Belgian Dubbel

Double Chocolate Porter Double Chocolate Porter.

The Belgian Dubbel was a full-bodied ale with lemony undertones. Both Heath and I enjoyed it. Kenton said the porter was good, but he was not sure if he could tell the difference between it and the brown ale.

Travis Dorman, Staff Writer

One Standard Drink *Alcohol By Volume 12 oz beer 3-5% ABV*

5 oz wine 12-15% ABV*

1.5 oz shot 40% ABV*

@volshelpvols

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BACKWOODSBREWS&BREAK

The Daily Beacon • Thursday, March 10, 2016

CRAFT BEER & FOOD PAIRING GUIDE

• Courtesy of Craftbeer.com

You know not to eat salmon and drink a dark, dry red wine, and you would never consider pairing Chianti with tuna salad, but do you know what styles of beer taste best with what foods? Neither did we. So, we did our homework and compiled the most trustworthy information we could find into the chart below. Read it, memorize it or rip it out and keep it in your pocket to impress your friends at the next Fort Sanders kegger.

BEANS & LEGUMES Lentils, Fava, Chickpea, Green Beans

SHELLFISH

Clams, Scallops, Lobster, Crab

RICH MEATS & ROOT VEGETABLES

MALTY & SWEET

English- Style Brown Ale

American Brett

GAME BIRDS & GRAINS

Duck, Quail, Quinoa, Farro

FATS

Butter, Olive Oil, Duck/Pork Fat, Dairy

Belgian- Style Flanders

HOPPY & BITTER

American Pale Ale

HOPPY & BITTER

American Black Ale

CHEESE

American Brown Ale

DARK & ROASTY

English-Style Brown Porter

Irish- Style Dry Stout

German-Style Schwarbier

VARIES

Mozzarella (Clean & Crisp), Blue (Dark & Roasty), Aged Cheddar (Hoppy & Bitter), Brie (Fruity & Spicy)

BRAISED MEATS & CHOCOLATE Beef Short-Rib, Pork Sholder, <50% Cacao (Malty & Sweet), > 55% Cacao (Dark & Roasty)

German- Style Hefeweizen

SOUR, TART & FUNKY

Parsnipe, Carrots, Beef Strip Loin

Carrots, Mild Peppers, Onions

German- Style Hefeweizen

FRUITY & SPICY

Belgian- Style Saison

VEGETABLES (GRILLED)

DARK & ROASTY

PORK

Sausage, Tenderloin, Terrine

CREAMY DESSERTS

Cheesecake, Ice Cream

GRAIN

Farro, Arborino, Wild Rice

Belgain-Style Tripel

English- Style Pale Ale (ESB)

MALTY & SWEET

DARK & ROASTY

German-Style Bock

HOPPY & BITTER

Imperial India Pale Ale

Baltic- Style Porter

FRUITY & SWEET

Belgain-Style Dubbel

VARIES

British- Style Barley Wine

Belgian- Style Fruit Lambic

CLEAN & CRISP

American Amber Lager

Bohemian- Style Pilsner

BEER HISTORY continued from Page 3 Olsson believes this initial revolution and the current craft beer movement underway stem from the same source.

“It has to do with a sort of just being tired, getting bored of the standard,” Olsson said.

Today in the US, two new breweries are opening daily across the country and brewing growth in Knoxville is no exception.

One of the founders of the popular blog “Knox Beer Snobs” Rob Shomaker has watched the growth of Knoxville’s craft beer scene since he came to the city in 1999 for his undergrad.

“Being as we’re in the bible belt so to speak, beer has been looked at a little bit differently than in other parts of the country,” Shomaker said. “It’s taken a little bit longer for the South to catch on to some of these things, but now we’re in this huge resurgence of craft beer, not just in Knoxville and East Tennessee but really across the country.”

For Shomaker, the pushes toward supporting local businesses and health awareness have helped to spark the growth of local breweries. However, the camaraderie between different craft breweries and between craft brew patrons may be the main attractant.

“What I love about craft beer is that it’s accessible to everybody,” Shomaker said.

“It doesn’t matter what your socioeconomic status is or background or where you live.

It’s something that everybody can rally around.”

Owner of Fanatic Brewing Marty Velas has been a part of the Knoxville beer culture since he came to consult Smoky Mountain Brewing Company for their opening more than 20 years ago.

“The quality level is much higher than it was in the mid ‘90s, when there were people getting into the industry and not necessarily putting out stellar products,” Velas said. “Those are gone now and the ones remaining are doing it justice.”

BACKWOODSBREWS&BREAK

Thursday, March 10, 2016 • The Daily Beacon

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Behind the scenes of beer brewing Megan Patterson Arts & Culture Editor

From microbes to neurons, how beer works is a lot more complex than a Miller Lite may appear.

No matter the kind of beer, whether pilsners, IPAs or porters, they all start with four basic ingredients — water, grains, hops and yeast.

Although they may taste radically different, for any type of beer these basic components form the core of what makes a beer and how it interacts with your body.

To summarize the process, barley grains are mashed up with water to extract sugars, hops are brewed into the mixture and then yeast is added to ferment before the beer is filtered and bottled.

It all starts with the wort, which is simply sugar water. A wort is made by malting grains (making them germinate) by soaking them in water. Then the wort is ready for the hops.

Ph.D. candidates in organic chemistry Sam Mattern-Schain and Adam Jusdon Carr went into the process with more detail.

“During brewing, adding hops early on increases bitterness and adding them later on increases aromaticity,” Mattern-Schain said.

“This is a major way in which the flavor of beers is fine tuned.”

As a home brewer, Carr said that even after siphoning off leftover material in the boiled wort, you will still leave some hops behind.

“At the very end you should just get a big syrupy brown, tan tank of sugar water,” Carr said.

Boiling during the addition of hops also helps to prepare the sugars of the wort for fermentation by the yeast, but first the mixture must be cooled.

“You have to be gentle with the yeast,” Mattern-Schain said. “Yeast is a tiny singlecelled organism that eats sugar and excretes alcohol and CO2 gas; this is fermentation (The mixture) can’t be too hot, because (yeast) it’s a living organism and it’s fragile.”

The fermentation through yeast provides

“

“Every now and then if you’re lucky, you get a craft beer from the store that has a bunch of chunky stuff at the bottom,” Mattern-Schain said. “I always recommend drinking that; it’s usually the best.”

So how does this mixture of plants and microbes get you drunk?

Every now and then if you’re lucky, you get a craft beer from the store that has a bunch of chunky stuff at the bottom. I always recommend drinking that; it’s usually the best.”

Sam Mattern-Schain, Ph. D. candidate in organic chemistry

brewers another opportunity to customize their beer.

“Top fermenting strains (they rise to the top as they ferment) make ales. These strains of yeast also produce esters which give ales a little something extra in terms of flavor” Mattern-Schain said. “Lagers are made with bottom fermenting yeast, and typically fermented in a cooler environment over a longer time, giving them a crisp, mild character.”

After the fermentation, what happens next is up to the brewer.

Commercial brewers strive more for consistency and a clean appearance in their beer, so they filter to be sure all residue from the brewing process is removed. However, for home brewers, what’s left over is sometimes the best part.

The simple answer is because it contains alcohol. The more complicated answer involves ethanol, the specific type of alcohol that acts as the “drug” within beer.

For anything to be called an alcohol, it must be a chain of carbons that ends in a hydroxyl (-OH) group. When beer is digested, the hydroxyl group helps alcohol leave the stomach and small intestine to dissolve into the bloodstream. From here, the bloodstream acts as a conveyor belt or a bus route that transports materials throughout the body.

One place where the alcohol leaves the bloodstream is in the brain, and this is where the delightful or unpleasant effects of alcohol begin.

The brain is a vast network of neurons that shoot messages from one to another like calls

along telephone wires. One neuron sends out a signal to linger in a gap called a synapse, and from the synapse, the other neuron snatches up the signal. Different parts of the brain regulate this communication by speeding up or slowing down neuron activity.

When alcohol enters the brain’s network, you can think of it as causing static between wires. By binding to a regulator that slows down neural activity, alcohol acts to muffle communication. When one neuron sends out a signal, this regulator blocks or delays the second neuron’s uptake of the signal, slowing down the neural function.

As more beer is consumed, more alcohol is shuttled up to the brain, and the neurons become more saturated in this inhibiting substance.

“As BAC goes up, alcohol acts upon the brain’s cerebral cortex (that uninhibited feeling you get when you’re a lil’ buzzed), limbic system (why drunk girls and guys cry over nothing), cerebellum (picture a drunk dude with one eye closed poking at his phone trying to text people), hypothalamus and pituitary glands (automatic bodily functions governed by hormones) and finally the medulla (now we are at the functions you don’t think about at all … how to breath and not die, etc.),” Mattern-Schain said.

The medulla controls blood flow to muscles throughout the body, and disruption of this blood flow is what causes you to feel hungover, along with all the other medulla functions disrupted by alcohol.

After being processed by your liver, alcohol finally leaves the body, and it’s lingering effects are no longer felt.

From grain worts to our bloodstream, a lot goes into every beer. A recipe of barley, water, hops and yeast may sound simple, but there’s a lot that happens behind the scenes.

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BACKWOODSBREWS&BREAK

The Daily Beacon • Thursday, March 10, 2016

Your beer glass and you: a love story for the ages Bradi Musil

Managing Editor

Highlights aromatic beer or high ABV beer and has a similar shape to a red wine glass with an abstract mountain emerging from the bottom

Malty Beer Glass A great glass for stouts, porters or any craft beer with strong malty notes, the multiple “waists” enhance the ergonomics of the glass

Hoppy Beer Glass Designed to highlight hoppy beers like IPAs, APAs and light Belgians, the tulip shape allows for the enhancements of complicated beers

Subtle Beer Glass Highlights lighter flavored beer, Lager and Pilsners, the softened bottom is ergonomic and reveals hidden hues of beer

Ale Glass This most versatile glass highlights most ales and lighter beers, it’s design is pretty standard but Cummings added a mustache to make it his own

What sets craft beer apart from any old ale is its multiplicity of flavors. At different moments, your craft beer could have hints of chocolate, lemon, oak, grapefruit or coffee among dozens of other tastes.

But to take those flavors to the next level, you’ll need the perfect glass.

Because of the hundreds of different ways that beer can be brewed, aged, stored and poured, the shape of the glass its served in makes a significant difference on the way the beer settles and tastes to its drinker.

Matthew Cummings founded the Pretentious Beer Glass Company in August 2015 after he noticed the scarcity of unique beer glassware in an exploding craft beer industry.

“I just felt like it was a wide open market that no one was approaching or even paying attention to,” Cummings said. “The vast, vast majority of glassware, even in really good craft beer bars, is not designed for beer. They’re designed for other beverages.”

For instance, Cummings explained that many high-end bars will substitute cognac glasses for beer glasses to enhance the flavor and appearance, but those glasses, he said, are really intended for liquors.

“Everyone knows there are certain types of wine glasses, but beer is exponentially more complicated as far as flavor profiles and diversity of styles,” Cummings said. “If you think of how many different wine glasses there are and beer is more complicated than wine, it needs even more different types of glassware for it.”

Cummings was inspired to open his beer glass blowing studio after being part of a “bottle sharing” group in Louisville, Kentucky, where he worked as a gallery artist for ten years. Cummings spent his Friday afternoons sharing limited edition brews with his friends until he was persuaded to hand craft individual glasses for each member.

Six months later, Cummings had the original five.

The original five “Snobby Set” include the Hoppy Beer Glass, an Aromatic Beer Glass, a Malty Beer Glass, a Subtle Beer Glass and — the most traditional of the set — the Ale Glass.

Cummings said his glasses aren’t named for any specific styles of beer, but instead for different flavor profiles.

“You can pour an IPA into two different glasses, like my Hoppy Bear Glass or my Malty Beer Glass, and one glass is going to enhance the hoppy flavor notes and the other is going to enhance the malty backbone,” Cummings said. “Any glass you choose highlights a specific element or subdues an element.

“So, you want to pick a glass that highlights the most important flavor profile of that beer.”

It isn’t about choosing the fanciest, most pretentious glass though, Cummings said, It’s about avoiding those glasses that don’t add anything to your beer’s most important flavors.

The worst glass of all — for which Cummings expressed a deep animosity — is the shaker pint glass.

“They do nothing for beer,” he said. “They do nothing for any beverage — period.

“There are places that get good beer on tap in Knoxville and then serve it in a frozen shaker pint. It’s the worst thing you could possibly do to beer. It’s terrible.”

In the absence of specialty glasses, Cummings advised drinkers to always opt for a wine glass over a shaker pint. Although it’s not ideal, it’s a far cry from the dreaded standard of breweries everywhere.

PBGC’s glasses average at about $35 a specialty glass, with the original “Snobby Set” of five priced at $177. All of Cummings’ glasses are hand crafted in his local studio located in the Old City, where he intends to open an adjacent brewery within the next six months.

After all renovations are complete, Cummings said the Pretentious Beer Glass Company will be the only brewery in the world where patrons can drink a beer brewed on location and out of a glass they watched blown right before their eyes.

FL

IP

Aromatic Beer Glass

Midterms are almost over, and you’re drained. Sure, Netflix and not leaving bed for seven days seems like the best plan—or you could go out and explore. The Great Smoky Mountains, Ijams Nature Center, all the greenways—work some of that stress out and find your place.

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Thursday, March 10, 2016 • The Daily Beacon

THE DAILY BEACON STAFF

Dear reader,

EDITORIAL

Editor-in-Chief: Jenna Butz Managing Editor: Bradi Musil Creative Director: Katrina Roberts Chief Copy Editor: Hannah Moulton News Editor: Tanner Hancock Asst. News Editor: Alahnah Ligon Sports Editor: Jonathan Toye Asst. Sports Editor: Taylor White Arts & Culture Editor: Megan Patterson Asst. Arts & Culture Editor: Michael Lipps Online Editor: Cara Sanders Asst. Online Editor: Altaf Nanavati Photo Editors: Esther Choo, Alex Phillips Design Editors: Lauren Ratliff, Justin Keyes Copy Editors: Breanna Andrew, Sara Counts, Trenton Duffer, Courtney Frederick, Jared Sebby, Shelby Tansil Editorial Production: Laurel Cooper, Amber Dalehite, Rachel Incorvati, Caroline Norris, Cameo Waters Training Editor: Troy Provost-Heron

Right now, Bradi Musil, the Beacon’s managing editor, is talking (read: writing) smack about me.

We each took a side of this special issue, and she’s letting her (brief) control of the craft beer side go to her head. She’s calling herself the “brains behind the operation,” and is trying to phase me by calling me a hippie and a tree-hugger, like I’d be offended by those. She’s trying to make you think that caring about the environment isn’t cool anymore and that nature is just dirty.

But really, she just likes to get drunk and be mean to me.

Sure, drinking is fun, but you can do that whenever. It doesn’t matter what time of year it is — winter, Thanksgiving, #PCB2016 — you can always drink. Hell, you can drink while you’re doing most of the things listed in my side of the issue. You know what you can’t always do though? Play disc golf. Kayak while simultaneously getting a tan. Fish. Ride a bike without your eyelashes turning into icicles.

Next week (a.k.a. SPRING BREAK), the high will be in the 70s most days here in Knoxville. There is a slight chance of rain each day, but mostly warm temperatures and cloudy but relatively dry days. Some of you may be headed to the beach or even just home, but if you’re staying in Knoxville, this issue is your guide to getting off the couch, away from Netflix and still relax. And if you can’t take advantage of our

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Jenna Butz, Editor-in-Chief

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suggestions and tips next week, throw this baby down on your coffee table and come back to it when you have a free weekend or need to step out of the library during finals.

You know what the best part of being outside is? The flexibility. Do you want to sweat and burn calories, or do you want to lay back and take in East Tennessee’s natural beauty? Do you want to tackle it alone and have a moment to yourself, or do you want to roll around in the grass with your dog or best friend?

In this side of the issue, read about all the services and trips the UT Outdoor Program offers, where in Knoxville offers the best spots from your favorite outdoor activities and how to stay safe when you’re camping. If you enjoy being outside though, then chances are that you care about the state of the environment — or at least you should.

Environmental damage can ruin the beauty of your hike or take away your favorite swimming spots.

I hope this side of the issue helps you get out and stay aware.

Take a trip with UTOP Jenna Butz

Editor-in-Chief There’s more to do outside than ENO in the HSS Amphitheater.

And UTOP wants to teach students how to get out and find adventure.

UT’s outdoor program was started in 2003, and it’s mission is to provide students with opportunities to encounter outdoor adventure, education and recreation.

UTOP’s main initiative is the calendar of student trips offered almost every week each semester. Trips can include kayaking, mountain biking or hiking, to name a few, and range from $10 - $100+. The pricier trips are the longer programs that typically take place during class breaks, and can include sea kayaking in Florida or climbing in the Ozark Mountains.

Though trips can sound intimidating for

beginners, Bradley Beggs, outdoor recreation coordinator, explained that 80 percent of UTOP trips don’t require any previous experience.

“We’ll teach students, whether undergrad or grad, everything they need to know,” Beggs said. “A lot of students repeat trips and are able to learn new skills each time. Once they outgrow a certain trip, which is great, we offer intermediate (and) advanced trips and activities as well.”

However, Trey Knight, outdoor recreation coordinator, said don’t expect everything to be easy. While the outdoor program strives to be an escape from the stresses of everyday college life, the trips are still meant to be challenging.

“No matter the aspect of the program (students) get involved with, there will be challenges; these may be physical, social, emotional, cognitive or spiritual,” Knight said.

“These challenges provide the opportunities

to learn and grown. Education and recreation through the outdoors and adventure is often very transformative, and these transformations are a result of students overcoming the challenges they encounter.”

UTOP also rents out gear, from sleeping bags and tents to road bikes, at its center in the bottom level of TRECS. Gear rentals come at a discounted price for students, and can be rented by the hour up to a full weekend.

In addition to the trips and gear rentals UTOP offers, it also has a bike shop with in-house mechanics. Students are welcome to use the shop to work on their own bikes for free, and mechanics can offer assistance or help teach them how to repair any issues on their own. If you’re in a rush though, there is also a drop-off service that costs $10 an hour plus parts.

See UTOP on Page 13

The Daily Beacon â&#x20AC;˘ Thursday, March 10, 2016

14

13

UTOP continued from Page 15 If youâ&#x20AC;&#x2122;re unsure about your outdoorsman skills, UTOP offers free clinics to allow practice time for both beginners and more advanced adventurers.

There are kayaking sessions in the aquatic center twice a week, and at the climbing wall in HPER, there are climbing sessions and belay certification classes.

Madison Eubanks, senior in journalism and electronic media, stressed that UTOP isnâ&#x20AC;&#x2122;t a student organization with dues that pay for a set number of trips. Instead, students pay for each individual trip as they choose. Since UTOP is under the Rec Sports Department, it is funded through the Student Programs and Services Fee. â&#x20AC;&#x153;There is no membership â&#x20AC;Ś So you can go on one trip or you can go on 20; you pay for each trip individually, so you can be as involved or as uninvolved as you want,â&#x20AC;? Eubanks said.

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Eubanks first became involved with UTOP her sophomore year after joining its marketing team and enrolling in the Student Outdoor Leadership Education class â&#x20AC;&#x201D; the class that trains the UTOP student trip leaders who plan and lead the trips. â&#x20AC;&#x153;It started out that I just knew some people who were part of UTOP, and it seemed so cool.

I thought it would be a good opportunity to get more involved in the outdoors and to learn skills from some super talented people,â&#x20AC;? Eubanks said. â&#x20AC;&#x153;I came from a town where there wasnâ&#x20AC;&#x2122;t much to do outside, so I was seriously blown away by the thriving outdoor community here and I just wanted to become part of the group.â&#x20AC;?

UTOPâ&#x20AC;&#x2122;s staff doesnâ&#x20AC;&#x2122;t just talk about the outdoors though â&#x20AC;&#x201D; they live it too. They have members who have undergone 8,000-mile bike rides, ran 50K trail races, boated down 70-foot waterfalls and climbed Mount Rainier. â&#x20AC;&#x153;UTOPâ&#x20AC;&#x2122;s staff is incredibly experienced and talented, and I think theyâ&#x20AC;&#x2122;re truly one of our greatest resources,â&#x20AC;? Eubanks said. â&#x20AC;&#x153;Collectively we have such a wealth of knowledge and experience, and

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Thursday, March 10, 2016 â&#x20AC;˘ The Daily Beacon

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we use that to teach students outdoor skills that have been learned from real-life experience.

Being outdoors is about more than just nature â&#x20AC;&#x201D; though thatâ&#x20AC;&#x2122;s a driving force in getting out too.

Instead, Eubanks said itâ&#x20AC;&#x2122;s about personal growth and development and making tough decisions and endurance. And thatâ&#x20AC;&#x2122;s what UTOP strives to teach students. â&#x20AC;&#x153;You can learn so much about yourself from just going outside, whether youâ&#x20AC;&#x2122;re just taking a stroll in the woods or going on an serious expedition,â&#x20AC;? Eubanks said. â&#x20AC;&#x153;Sometimes you donâ&#x20AC;&#x2122;t know what youâ&#x20AC;&#x2122;re capable of until youâ&#x20AC;&#x2122;re in a situation where you have no choice but to carry on, and thatâ&#x20AC;&#x2122;s a situation that youâ&#x20AC;&#x2122;ll find yourself in often when you spend time outside â&#x20AC;Ś Itâ&#x20AC;&#x2122;s incredible and terrifying to know that there are mistakes you canâ&#x20AC;&#x2122;t afford to make sometimesâ&#x20AC;&#x201D; but thatâ&#x20AC;&#x2122;s how you learn and grow and become strong and well-rounded person.â&#x20AC;?

For pricing and more information about UTOP, visit its website at recsports.utk.edu/outdoors.

You can learn so much about yourself from just going outside, whether youâ&#x20AC;&#x2122;re just taking a stroll in the woods or going on an serious expedition.â&#x20AC;?

Madison Eubanks, Senior in journalism & electronic media

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PUZZLES&GAMES

The Daily Beacon • Thursday, March 10, 2016

12

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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.

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BACKWOODSBREWS&BREAK

Thursday, March 10, 2016 • The Daily Beacon

Rrunof affects Knoxville creeks Tanner Hancock News Editor

On any given day, it seems Knoxville’s skyline is choked with rain clouds. Annually, the city receives 47 inches of rainfall, 10 inches more than the national average, which never fails to frustrate student commuters desperately trying to stay dry.

Look beyond the umbrellas, however, and the effects of rain on Knoxville’s urban environment become clear.

In any urban environment, construction is a never ending process, yet those same projects that keep a city’s economy running often serve to disrupt nature’s drainage system.

As executive director of Tennessee Clean Water, Renee Hoyos deals with the issues that beset the state’s water systems.

Last month, The Times Free Press published an article showing that between 2007 and 2015, water enforcement measures from the Tennessee Department of Environment and Conservation against water polluters had dropped by over 90 percent.

Of those few enforcement measures handed out, Hoyos said the majority concerned development projects mishandling the management of stormwater runoff from construction sites into local waterways.

“All this water is trying to find a place to go when it rains, and it just runs off all this mud, if the site’s not stabilized, into the nearest creek,” Hoyos said.

That mud becomes a problem as it accumulates in streams and rivers. Known as sediment pollution, the accumulation of loose sand, clay and other soil particles at the bottom of river beds choke a river to death.

If left unchecked, excess sediment can smother and destroy a waterway’s natural vegetation. Choked to death by murky water or starved by lack of food, marine populations tend to drop significantly in urban areas while the costs of water treatment jump due to the high level of impurities.

“For a long time after the (2008 economic) crash, we weren’t seeing much in the way of development, but now that the economy is getting better, we’re seeing more,” Hoyos said.

For Jon Hathaway, assistant professor in civil and environmental engineering, the effects of Knoxville’s urbanization are most evident after a large rainfall. Stand where the Second or Third Creek run into the Tennessee River, he said, and you can literally see the sediment being swept away.

And it’s not just Hathaway either. According to the EPA’s 303D national list of environmentally impacted creeks and streams, Knoxville’s Second, Third and Baker creeks are all named, at least partially, due to the high level of sediment pollution.

“If you don’t get the erosion control right during construction, you can cause pretty big issues in surrounding surface waters,” Hathaway said.

“It’s a damned system, so I think sometimes it’s harder to see the impacts ... I think it’s maybe more of a challenge to see the impacts.”

Even with the recent uptick of construction, Hoyos believes the overall management of stormwater runoff from development sites has improved across the city. She cited increased awareness and city cooperation as major factors in runoff decline, but some of the credit belongs to the university’s efforts.

UT’s Stormwater Management Coordinator Garrett Ferry was brought on to help manage stormwater runoff on campus. For any construction site that exceeds an acre, the contractors are held responsible for the first inch of rainfall on the site. They must also perform twice weekly inspections of the runoff water, with the university performing its own check every month.

All water not reused or subject to infiltration is treated by on-site through a process that eliminates 80 percent of the suspended solids, removing most of the threat of pollution.

“The more construction, the more there is for us to do,” Ferry said. “Even the most regulated construction site will have problems, it’s just kind of a maintenance situation.”

Appalachian beauty comes in many forms, from a foggy spring sunrise in the foothills to a sun dappled stroll in the fall foliage.

Emilee Lamb•The Daily Beacon

Bridging the gap between preservation, exploration Hannah Moulton Copy Chief

Travel three miles outside of downtown Knoxville, and trek through 300 acres of protected wildlife habitat and nature areas at Ijams Nature Center.

Ijams came about in the early 20th century as a bird sanctuary. Harry Ijams, Knoxville’s then-leading bird expert, and Alice Yoe Ijams, known as “the First Lady of Knoxville Garden Clubs,” joined forces to give the community of Knoxville a place to admire nature.

In the ‘60s, the Knoxville Garden Club, Knox County Council of Garden Clubs and the City of Knoxville officially made Ijams into a public nature park.

Ijams Nature Center is now a non-profit organization that features various natural formations such as the Tennessee River, Maude Moore’s Cave and Mead’s Quarry Lake.

The natural retreat works to preserve Knoxville’s natural environment and educate citizens of Knoxville and surrounding areas on how to care for the environment.

Benjy Darnell, Ijams outdoor adventure coordinator, was recently given the job of getting visitors of Ijams to explore the natural areas through biking, climbing and various river activities. In these outdoor

“

adventure programs, visitors can also learn about Knoxville’s native plant and animal species.

What I was recently hired to do was to start an outdoor adventure component. To bridge that gap of the education component with the outdoor component. ” Benjy Darnell, Ijams Outdoor Adventure Coordinator

See IJAMS on Page 10

BACKWOODSBREWS&BREAK

Staying safe on a camping trip Jonathan Toye

Sports Editor Matt Guenther camped outdoors for nine months.

He attended Signal Mountain High School during the day, and then slept in a wigwam-like structure he constructed from trees during the night.

Guenther, senior in environmental science, was teaching a class to a group of kids about the importance of spending time outdoors, and used his experience on Signal Mountain to facilitate conversations about camping and other outdoor activities — proving camping, when done correctly, is a safe activity.

Now a senior employee for UTOP, Guenther has led multiple camping trips for UTOP, and has encountered the stigma that camping can be a dangerous endeavor.

“I think there is a genuine discomfort with being outdoors,” Guenther said. “We see that as trip leaders. People aren’t comfortable walking on uneven surfaces and getting dirty when it’s a really natural thing for us ... There are perceived dangers and then there are actual dangers. As far as actual dangers that you need to be aware of, it’s really just your health and physical safety.”

Campers need to have a map in their possession, access to clean water, warm clothes, a first-aid kit scaled to the duration of the camping trip and alternative solutions just in case the camping trip doesn’t go according to plan.

Guenther also emphasized that campers should always let people know where they are going, especially if they are alone.

But for first-time campers to have fun and stay safe, they should start out small, and there are different degrees of risk associated with each camping trip.

Camping in a national or state park carries little risk. Campers have access to basic amenities. They have water and outhouse facilities. They can plan their trip just by visiting the national or state park website.

Then there is backpacking, a form of camping where campers carry all their possessions on their backs and hike toward a destination. Backpacking requires experience in first-aid training, a map and knowledge of the necessities to bring.

Bradley Beggs, outdoor recreation coordinator, recommended beginners try the former method of camping first, as camping in national parks demands less preparation.

“It’s pretty rare from my experience where people aren’t prepared for that type of camping, where we call it front country,” Beggs said. “You got all the nice amenities, and if something happens — you get injured,

you get a splinter, you get a cut — you can generally get to some sort of medical care pretty quickly.

“If you are going to do back country camping where you have to hike in and everything you carry is either in your kayak or on your back, there you will definitely want to prepare and know how to do that … If stuff goes wrong (while backpacking) and you sprain an ankle and you are five miles in, even if you are in a state park and you don’t know what to do about that sprain ankle and how to get out, that five miles can seem like forever.”

There is also one question Beggs and Guenther hear all the time.

UTOP interacts with first-time campers on a regular basis, and they all want to know about the black bears. There might only be about one to two bear attacks a year, but they make the news and make students nervous.

“It doesn’t make any sense,” Guenther said. “The chances of you encountering a bear are pretty low, and even if you do it’s not going to be a big deal at all. Especially here, black bears here are very, very fine and calm.

“As long as you know what you are doing and how to react to being near a bear and know how to prevent those kind of encounters, there is nothing at all to worry about.”

Sometimes campers can’t prevent a bear encounter, but they can do their best to avoid one.

Bears have a strong sense of smell.

Campers should keep their cooking area away from their campsite. Anything that smells needs to be placed in a bag and hung on a tree that is away from the campsite.

When campers stumble upon a bear, they need to give a bear its space and not run away. When campers hike together, they should make noise as to not surprise a potential bear in the area.

“This isn’t at all an accurate statistic, but it’s something like 99 percent of negative encounters with animals are because people don’t follow the basic procedures of how to deal with this kind of thing,” Guenther said.

“If you have a negative encounter with a bear, it’s probably your fault.

Guenther noticed a trend among the people who muster the courage to go camping for the first time.

“We see through the outdoor program all the time that when people do go outside and it’s maybe their first or second experience camping, that’s it’s a really freeing experience,” Guenther said. “They love the fact that we are cooking our food that we have been carrying around and whatever you need has to be brought with you.

“That’s a really freeing thing.”

The Daily Beacon • Thursday, March 10, 2016

IJAMS continued from Page 11 “What I was recently hired to do was to start an outdoor adventure component,” Darnell said. “To bridge that gap of the education component with the outdoor component.”

Ijams Nature Center is currently in the process of further developing that outdoor adventure component. Darnell stated that the activities will include backpacking, hiking, climbing, kayaking, caving as well as biking.

Darnell and Ijams’ goal for the outdoor adventure programs is to be able to offer the activities to the rest of the surrounding communities of Knoxville.

“The UT outdoor program provides these components, but only for those who attend the university,” Darnell said.

“So we’re trying to get this out to the rest of the world here. Get people outside.”

With more than 40 miles of multi-use trails, visitors to Ijams Nature Center can easily find themselves lost in the trails.

Emilee Lamb, senior in journalism and electronic media, spends many of her weekends out on Ijams’ running trails.

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“I started running at Ijams because the trails definitely beat running on a boring greenway,” Lamb said. “You can run for miles and not even see another person.”

In addition to the outdoor adventure programs, Ijams Nature Center also hosts a variety of “living clean and green” programs, which get visitors and volunteers involved in preserving the natural environment at Ijams and taking those skills and practicing them at home.

Some of the topics of the programs include recycling, creating a green household, bird friendly yard, organic gardening, urban wildlife and wildscaping.

Ijams’ River Rescue program will mark its 27th year on April 2. The event brings together the Knoxville community to various cleanup sites along the Tennessee River and various creeks.

Darnell stated that his personal mission as Ijams’ outdoor adventure coordinator is to get more locals invested in the environment.

“Going out on these outdoor trips, it’s my goal really to experience nature and our surrounding community and what exists here right outside our door,” Darnell said. “And to be able to enjoy that and have fun with different activities.”

BACKWOODSBREWS&BREAK

The Daily Beacon • Thursday, March 10, 2016

Corinne Smith Contributor

In the early morning, just as the day begins to warm, the worker bee emerges from her hive, buzzing into the world amongst her hundreds of sisters.

An army of honeybees are searching for food — nectar from flowering plants. The worker bee reaches her feeding site and travels from one flower to another, sipping the nectar with her long, slender tongue.

Within the hive, each bee has its job. A worker is meant to gather food for her family of bees — the larvae, the queen, the drones and all of the workers through the winter. But as the worker bee travels from flower to flower, she has no idea of the thousands of other lives she is helping feed as well: human lives.

Humanity has relied upon bees to pollinate crops for thousands of years, and without them, humans would lose a third of their food resources. Today, 50 - 90 percent of local bees have disappeared, depending on the region, according to the documentary “More Than Honey,” which has received praise from The New York Times, Washington Post and NPR. Without the services of bees, humanity’s fate is unclear.

Unlike bees, humans are not designed to be pollinators. They lack the wings, small size and nimble movement to quickly move among the flowers — not to mention the bushy fur that latches on to pollen as the bee gathers her food.

Albert Einstein is allegedly quoted as saying, “if the bees ever die out, mankind will follow four years later.” It would take untold numbers of human workers to carry out the job of pollination worldwide.

In California, where about 90 percent of the world’s almonds are grown, it takes four billion bees to produce a “mountain” of almonds in a month.

It is unclear how many human pollinators a farm would have to employ to satisfy the same; however, it is known that annual pollination of bees is valued at over $25 billion in the U.S., according to John Skinner, professor in apiculture.

John Miller, of Miller Honey Farms, is one of the migrant industrial beekeepers that bring their bees to farms like the almond orchard for pollination.

Miller is part of a new generation of beekeepers that scarcely resembles the generations of his father and grandfather before him.

“My grandfather would probably walk from this property disturbed if he saw the way we keep bees today,” Miller said about the industrialization of beekeeping. “He would say we’ve sacrificed our relationship with the colony, but it was easier to maintain that relationship with the hive because he was running what, 1,500 hives? We’re running ten times that.”

To keep up with food demands, and because bees are dying so quickly, beekeepers manipulate the natural process of swarming, where a hive splits into

two. Before the bees can do this on their own, a commercial beekeeper will manually split the hive into four. The beekeeper gets more bees this way because each hive will raise a new queen of its own, and she will spend her days laying eggs.

Some people criticize this method though, because it can be traumatic to the hive.

Traditionally, the older bees stay with the original queen, and the younger generation splits to raise its own queen, but in commercial beekeeping, pieces of the hive are split up and patched back together, giving the bees no choice of their own.

Commercial hives are increasingly unhealthy though. This is partly due to the sheer number of bees that are interacting. On a large plantation, 1.5 million colonies may encounter each other, two-thirds of all bees in America. Similar to humans, more interactions mean more diseases and parasites being shared. Some of these illnesses include Nosema, an intestinal parasite, Wax Moths, which destroy the honeycomb, foulbrood that kills larvae and the deadliest, a mite named Varroa destructor.

Though a definitive reason for the decline of bees has not been agreed upon, Skinner called it an “ongoing target,” and many people are looking for solutions to save the pollinators. Researchers in Australia are attempting to breed a docile bee with the Africanized, or killer, bee that is known for being aggressive but has a very strong immune system. Boris Baer of the University of Western Australia hopes to breed a bee that will be able to survive the modern world, but will also be able to “live in harmony” with humanity.

Skinner explained that policy solutions and education of the public can also help to preserve the bees. In 2014, a presidential memorandum was issued by the White House calling for a national assessment of wild pollinators and their habitats. The memorandum stresses the importance of bees not only to food production, but to the agricultural economy. Skinner said some community efforts include reducing use of fungicides that can be harmful to bees at home garden stores or at least tagging those plants to inform consumers. He stresses, however, that policy decisions need to be well-informed to be effective.

The bottom line, Skinner said, is to work together as a team on multiple fronts: citizens, scientists and policy makers in humanity’s efforts to keep the bees around. As global population continues to rise, food demand increases with it. Human pollinators are an inefficient replacement to bees, putting more pressure on the need for “teamwork” to ensure a growing human population will be able to reap the benefits of the services of bees for generations to come.

NATURE FACTS Three is a magic number The state of Tennessee is divided into three main regions called “Grand Divisions:” west, middle and east Tennessee. East Tennessee is often said to be the most appealing of the three with mountains, rivers and rugged hills garnering thousands of tourists each year. The region can also be split into three: the Cumberland Plateau, the Tennessee Valley and the Unaka Mountains.

Slow down, cowboy Catching a fish by lasso is illegal in the state of Tennessee.

A Tennessee code monitored by the Fish and Wildlife Commission forbids the use of anything other than a rod and hook when fishing. Tenn. Code Ann. 70-4104 was originally passed in 1951 but has been revised as late as 2012. That means sticks of dynamite, lassos, spears or any other devices you can think of are strictly prohibited.

Elbow Room Tennessee shares its borders with eight states — a trait only one other state also has.

We share the love with Kentucky, Virginia, North Carolina, Georgia, Alabama, Mississippi, Arkansas and Missouri.

FL

IP

Bees are bee-coming fewer and farther in bee-tween

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Mmmmm, roadkill If you like the taste of skunk, squirrel or raccoon — with undertones of asphalt — you’re in the right state. A special thanks goes out to Knox County Mayor Tim Burchett who sponsored a bill that allows Tennessee residents to eat an animal if a vehicle has accidentally run over it. Burchett supported the bill as a state Senator in 1999. The bill became a law soon after.

TVA: not just for Tennessee residents Housed in the central part of East Tennessee, the Tennessee Valley Authority offers electricity to nearly 9 million people in seven southeastern states. It runs solely off of revenue from electricity sales and does not collect any tax payer dollars. In addition to providing electricity, the corporation also offers flood control, navigation and land management.