The café, sponsored by Sysco Foods, operates from 11:30 a.m. to 1:00 p.m. on Thursdays in the UT Visitors Center, 2712 Neyland Drive. Each luncheon typically consists of an intermezzo or small appetizer, salad or soup, entrée, and dessert. Advance tickets will be sold for the luncheons, and capacity is eighty diners. Cost will be $12, and the faculty-staff discount does not apply. For tickets and reservations, see Marcia Johnson in the Jessie Harris Building, Room 110, call 865-974-6645, or e-mail rhtm@utk.edu.

The southern French menu is:

Appetizer: Roquefort, Saint Albray, quince paste, and grapes. (Roquefort is the oldest and most renowned of the blue cheeses. Saint Albray is French soft-ripened cheese, and quince is a golden round fruit.)

Salad: Duck confit mesclun (cured and poached duck served shredded with leafy greens, candied walnuts, and warm sherry chardonnay vinaigrette).

Main course: Chicken Provencal (chicken stew with emphasis on tomatoes and garlic).

Dessert: Pots de crème (loose French custard).

Lunch dates and themes for the remainder of the semester are:

• March 21, Northern France
• April 4, Sushi
• April 11, Japanese Cookery
• April 18, Spain
• April 25, Japanese/French Fusion
• May 2, Spanish/Italian Fusion

The luncheons are produced through a collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and the Pellissippi Culinary Institute.

Students enrolled in the UT course will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, menu planning, food preparation, cooking, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.

Pellissippi State students will do most of the food preparation and will assist with dining room responsibilities.

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C O N T A C T :

Marcia Johnson (for tickets): (865-974-6645, rhtm@utk.edu)

Christine Copelan (ccopela7@utk.edu)

In recognition of Faculty Appreciation Week, February 25 to March 1, faculty members attending this week’s Ready for the World Café will have the chance to win Rocky Top Institute items and café tickets.

The café, sponsored by Sysco Foods, operates from 11:30 a.m. to 1:00 p.m. on Thursdays in the UT Visitors Center, 2712 Neyland Drive. Each luncheon typically consists of an intermezzo or small appetizer, salad or soup, entrée, and dessert. Advance tickets will be sold for the luncheons, and capacity is eighty diners. Cost will be $12, and the faculty-staff discount does not apply. For tickets and reservations, see Marcia Johnson in the Jessie Harris Building, Room 110, call 865-974-6645, or e-mail rhtm@utk.edu.

The northern Italian menu is:

Appetizer: Insalata di carciofi (artichoke salad)

First course: Porcini mushroom polenta cake with sausage ragu, garnished with white truffle oil, parmesan cheese, and basil

Second course: Veal Milanese (thinly pounded veal, crusted with bread crumbs and fried) with lemon-seasoned arugula and cherry tomatoes

Dessert: Tiramisu (layered dessert with emphasis on coffee, chocolate, and mascarpone cheese)

Lunch dates and themes for the remainder of the semester are:

• March 7, Southern France
• March 21, Northern France
• April 4, Sushi
• April 11, Japanese Cookery
• April 18, Spain
• April 25, Japanese/French Fusion
• May 2, Spanish/Italian Fusion

The luncheons are produced through a collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and the Pellissippi Culinary Institute.

Students enrolled in the UT course will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, menu planning, food preparation, cooking, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.

Pellissippi State students will do most of the food preparation and will assist with dining room responsibilities.

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C O N T A C T :

Marcia Johnson (for tickets): (865-974-6645, rhtm@utk.edu)

Christine Copelan (ccopela7@utk.edu)

Rogero will deliver the keynote address and also will be presented with the 2013 College of Communication and Information Diversity Award.

Alice R. Bowling Wirth, a lecturer in the college’s School of Communication Studies and director of the college’s Diversity Student Leaders Society (DSLS), said the banquet is DSLS’s major fundraiser for the year.

“The banquet provides an inspirational diversity experience for everyone who attends in addition to raising funds to support the college’s diversity and inclusion program,” Wirth said. “Our goal is to provide an open and accepting community for CCI students, to provide underrepresented students with support, mentoring, and programs to help them stay in college, and to help students be more marketable in the global workforce.”

Rogero was elected mayor of Knoxville in 2011. She is the first woman to hold the office. Her official biography says she “believes Knoxville’s strength comes from the diversity of its people” and the region’s natural resources.

Prior to joining the City of Knoxville, Rogero held leadership positions in organizations such as UT’s Community Partnership Center, Knoxville’s Promise—The Alliance for Youth, Dolly Parton’s nonprofit Dollywood Foundation, and the Coal Employment Project.

Rogero is a 1992 graduate of Leadership Knoxville and a 1994 graduate of Community Leadership. She holds a bachelor’s degree in political science from Furman University and a master’s degree in urban and regional planning from UT.

Born in Jacksonville, Florida, Rogero placed her college studies on hold in the 1970s to work with labor leader Cesar Chavez to help farm workers improve their living and working conditions.

In addition to the keynote speech, the program will include creative diversity presentations, music, and dancing. A limited number of tickets are still available. To check on ticket availability, contact Beth Cole at 865-974-1540 or bethcole@utk.edu.

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C O N T A C T :

Charles Primm (865-974-5180, primmc@utk.edu)

The café, sponsored by Sysco Foods, operates from 11:30 a.m. to 1:00 p.m. on Thursdays in the UT Visitors Center, 2712 Neyland Drive. Each luncheon typically consists of an intermezzo or small appetizer, salad or soup, entrée, and dessert. Advance tickets will be sold for the luncheons, and capacity is eighty diners. Cost will be $12, and the faculty-staff discount does not apply. For tickets and reservations, see Marcia Johnson in the Jessie Harris Building, Room 110, call 865-974-6645, or e-mail rhtm@utk.edu.

The southern Italian menu is:

Appetizer: Traditional Italian antipasto with cured meats and cheeses from southern Italy

First course: Pasta alla puttanesca (a pasta dish with a tangy tomato sauce) with Pecorino Romano (sheep’s milk cheese)

Second course: Zuppa di pesce (fish soup)

Dessert: Napoleon (layered pastry)

Lunch dates and themes for the remainder of the semester are:

• February 28, Northern Italy
• March 7, Southern France
• March 21, Northern France
• April 4, Sushi
• April 11, Japanese Cookery
• April 18, Spain
• April 25, Japanese/French Fusion
• May 2, Spanish/Italian Fusion

The luncheons are produced through a collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and the Pellissippi Culinary Institute.

Students enrolled in the UT course will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, menu planning, food preparation, cooking, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.

Pellissippi State students will do most of the food preparation and will assist with dining room responsibilities.

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C O N T A C T :

Marcia Johnson (for tickets): (865-974-6645, rhtm@utk.edu)

Christine Copelan (ccopela7@utk.edu)

“Framing the Field” is the first symposium planned by the Department of Anthropology’s Disasters, Displacement, and Human Rights Program. It will take place February 8 and 9 at the College of Law and bring together faculty, students, and visiting researchers.

Symposium topics will include

• Disasters, displacement, and resettlement
• Triggers and results of modern disasters and conflicts
• Cultural meanings for personal identification of remains
• Forensic and humanitarian investigations
• Culturally specific practices of justice and human rights

Two leaders in the field will deliver keynote addresses on February 9.

Richard Wilson, founder and director of the Human Rights Institute at the University of Connecticut, will speak at 8:45 a.m. and Stefan Schmitt, international forensic program director for Physicians for Human Rights, will speak at 1:00 p.m.

Wilson is the Gladstein Chair of Human Rights and a professor of anthropology and law at the University of Connecticut. Focusing on international human rights, truth commissions, and international criminal tribunals, he has drawn upon anthropological and empirical approaches to understand the ways in which national and international legal institutions write historical accounts of human rights violations and pursue reconciliation.

Schmitt’s background is in forensic anthropology and crime scene analysis. He has worked for the Florida Department of Law Enforcement, and before that lived in Guatemala, where he founded the country’s first forensic anthropology team. He has worked for the International Criminal Tribunals for Rwanda and the former Yugoslavia and as a forensic consultant to the United Nations in Iraq, Afghanistan, and Liberia. He also has helped document human rights abuses in Guatemala, Honduras, El Salvador, Colombia, Algeria, Russia, and Kyrgyzstan. Most recently, Schmitt has been part of a multi-year project on achieving transitional justice in Afghanistan.

The symposium also will include a poster session; panel discussions; a roundtable; and tours of the W. M. Bass Forensic Anthropology Building, the Frank H. McClung Museum, and the Molecular Anthropology Laboratories.

An opening reception will be held in the rotunda of the College of Law.

Click here for a full schedule of events and other details, including registration information.

The event is being co-sponsored by Africana Studies; the Center for the Study of Social Justice; the College of Law; the Forensic Anthropology Center; Global Studies; and the philosophy, political science, religious studies, sociology, and geography departments.

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C O N T A C T :

Tricia Redeker Hepner (865-974-8962, thepner@utk.edu)

Tanya Brown (865-974-6788, tgbrown@utk.edu)

The Center for Sport, Peace, and Society will host the twelve female basketball players and two coaches until February 1 through the Empowering Women and Girls through Sports Initiative, a global effort established by Secretary of State Hillary Rodham Clinton.

While in Knoxville, the Senegalese sports visitors will participate in the “Strong Women. Better World.” curriculum created by assistant professors Sarah Hillyer and Ashleigh Huffman. As part of the curriculum, participants will identify the needs of women and girls in their local communities and develop action plans that use sport to meet those needs.

The Senegalese women will meet representatives from key program partners in the Knoxville community, including the Women’s Basketball Hall of Fame, Girls Inc. of Oak Ridge, the Boys and Girls Club at Montgomery Village, and the YWCA After-School Program.

Members of the athletics department, the Lady Vols basketball team, and faculty members, including Joy DeSensi, Leslee Fisher, Gene Hayes, Rebecca Zakrajsek, and Craig Wrisberg, will help the Senegalese visitors learn about sports in the US, especially as it relates to women and girls, and how to work together to accomplish community change.

The Center for Sport, Peace, and Society is composed of faculty, staff, and students who believe that sport can be used to promote cultural understanding, enhance student learning, improve community welfare, and foster social change. The goal of the center is to create a civically engaged university and a more unified and inclusive community.

In 2012, the center was awarded a grant from SportsUnited to facilitate programs that will empower women and girls through sports. SportsUnited is housed in the US State Department’s Bureau of Educational and Cultural Affairs.

For more information, visit the center’s website.

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CONTACTS:

Sarah Hillyer (865-974-8917, csps@utk.edu)

Lola Alapo (865-974-3993, lalapo@utk.edu)

The Passport is a calendar and guide to many of the international and intercultural events taking place on campus and in the community through the end of the academic year.

If you would like free Passports to distribute to your classes, please contact Amy Blakely at amy.blakely@tennessee.edu or 974-5034. Please indicate the number of Passports you’d like and where they can be sent via campus mail.

The luncheons will be held at 11:30 a.m. on Thursdays, from February 21 to May 2, in the UT Visitors Center on Neyland Drive.

The café is a full-service international dining experience. Lunch consists of intermezzo or small appetizer, salad, entrée, and dessert.

Cost is $12 and the faculty-staff discount does not apply. Advance tickets are required. For tickets, see Marcia Johnson in 110 Jessie Harris Building, or call 865-974-6645 or email rhtm@utk.edu.

These are the scheduled themes for the luncheons:

February 21, Southern Italy
February 28, Northern Italy
March 7, Southern France
March 21, Northern France
April 4, Sushi
April 11, Japanese Cookery
April 18, Spain
April 25, Japanese/French Fusion
May 2, Spanish/Italian Fusion

The luncheons are produced through a collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and the Pellissippi Culinary Institute.

We are making a few administrative changes to continue our focus on becoming a Top 25 public research university and to prepare us for the Southern Association of Colleges and Schools re-accreditation review in 2015.

Albrecht

Mary Albrecht, associate vice chancellor, has been overseeing the Top 25 initiative and the SACS process since August 2010. Mary will begin working on SACS full-time as her full attention is needed to meet several of the university’s reporting and assessment deadlines. Site visits will occur in 2015.

Shivers

Melissa Shivers, assistant vice chancellor for student life, will begin leading our Top 25 effort for the university and report directly to me on the initiative. She will monitor our progress and keep people engaged and informed about our work to improve undergraduate and graduate education, research and engagement, faculty and staff priorities, and goals for enhancing infrastructure and resources.

We have made great progress in the last three years and we appreciate Mary’s diligence and commitment to our goals. We will continue to benefit from her knowledge and close attention to detail.

Melissa will be adding the Top 25 role to her Student Life responsibilities. Her new title will be assistant vice chancellor for student life and strategic initiatives. She is an enthusiastic leader with a great passion for our students and for helping the university reach its full potential.

The café, which is sponsored by Sysco Foods, operates from noon to 1:00 p.m. on Tuesdays or Thursdays in the UT Visitors Center, 2712 Neyland Drive. Each luncheon typically consists of an intermezzo or small appetizer, salad or soup, entrée, and dessert. Advance tickets will be sold for the luncheons, and capacity is eighty diners. Cost will be $12 and the faculty-staff discount applies. For tickets and reservations, see Marcia Johnson in the Jessie Harris Building, Room 110, call 865-974-6645, or e-mail rhtm@utk.edu.

The Italian-Spanish menu is:

Appetizer: Bruschetta trio (tomato basil, olive tapenade, and white bean and Serrano)

Second course: Pizza with Spanish chorizo, black and green olives, Mahon and Manchego cheese

Entrée: Adobo Pork loin, risotto milanase, and balsamic asparagus

Dessert: Mango panna cotta

The luncheons are produced through a collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and the Pellissippi Culinary Institute.

Students enrolled in the UT course will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, menu planning, food preparation, cooking, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.

Culinary Institute students will do most of the food preparation and will assist with dining room responsibilities.

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CONTACTS :

Marcia Johnson (for tickets): (865-974-6645, rhtm@utk.edu)

Lola Alapo (865-974-3993, lalapo@utk.edu)

Nurses snapped into disaster response mode, evacuating 20 babies—carrying them down dark staircases and ensuring breathing tubes remained intact—through a fierce storm and into ambulances.

The unique skills needed in such situations are exactly what the Global Disaster Nursing Program in the College of Nursing at the University of Tennessee, Knoxville, teaches. The one-of-a-kind program aims to meet the challenge of educating twenty-first century nurses for leadership in disaster response, recovery and humanitarian relief.

“When disaster strikes, nurses are on the front lines managing resources, communicating information, and directing others in caring for people’s psychological and physical well-being,” said Susan Speraw, program director. “However, disaster-specific management and practice skills are rarely taught in the nursing curriculum.”

Launched in July 2005, UT’s program prepares nurse leaders, managers and advanced practice nurses to plan for mass casualty disasters, effectively manage logistics of an event in progress, work cooperatively with government officials and responders and provide direct patient care to victims of trauma or catastrophic events. Students can receive a master’s, doctorate (PhD or Doctor of Nursing Practice) or post-master’s certificate with a concentration in global disaster nursing.

“Given the increasing numbers of disasters globally, the requirement for higher education that addresses readiness expertise remains,” said Sharon Stanley, chief nurse of the American Red Cross, who responded to Hurricane Sandy’s devastation. “While volunteers can be trained with classes and/or short course preparation, the leaders who will continue to forge pathways ahead for community resiliency need advanced skill that can only be gained in formal education programs combined with real time experience.”

The UT program is needed now more than ever. Statistics predict disasters to become more common, according to the Center for Research on the Epidemiology of Disaster.

“Nurses play a key role in addressing the health care needs of those impacted by a disaster,” said Laurel Cassidy, mental health officer with Doctors without Borders and graduate of the program. “My education supported my research and practice in the field, built on what I knew and provided me with the opportunity to develop my own nursing scholarship and expertise.”

Speraw saw the need for the program following the 9/11 Commission Report in which the need for nurses—although in the middle of the action—was overlooked and a need for a uniform language in disaster situations was emphasized.

“We developed an interdisciplinary curriculum in which nurses learn about topics such as earthquakes, law, architecture, tropical medicine and infectious disease,” said Speraw. “Students solve real problems in collaboration with other disciplines, which is what they will be doing in disaster situations.”

The program emphasizes global issues and development of care delivery competence in challenging environments. Students do field work, go abroad or work with an agency that responds to humanitarian needs in under-resourced areas.

“Emerging generations know they will be spending their productive years in a globalized world,” said Frederick Burkle, Jr. of the Harvard Humanitarian Initiative. “Global nursing programs like UT’s provide essential real-world competencies that complement the vision of the future these students eagerly seek.”

For information, call Susan Speraw at 865-974-7586 or visit nursing.utk.edu.

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C O N T A C T:

Whitney Heins (865-974-5460, wheins@utk.edu)

Susan Speraw (865-974-7586, ssperaw@utk.edu)

The café, which is sponsored by Sysco Foods, operates from noon to 1:00 p.m. on Tuesdays or Thursdays in the UT Visitors Center, 2712 Neyland Drive. Each luncheon typically consists of an intermezzo or small appetizer, salad or soup, entrée and dessert. Advance tickets will be sold for the luncheons, and capacity is eighty diners. Cost will be $12 and the faculty-staff discount applies. For tickets and reservations, see Marcia Johnson in the Jessie Harris Building, Room 110, call 865-974-6645, or e-mail rhtm@utk.edu.

The French-Japanese fusion menu is:

Appetizer: French ratatouille terrine (a colorful molded vegetable medley) with sesame ponzu sauce

Salad: Japanese nicoise salad with miso dressing (lettuce, nicoise olives, sesame haricot verts, concasse tomatoes, tofu and wasabi-seared tuna)

Entrée: Snapper en papillote with fresh ginger, lemon grass and assorted vegetables served with rice

Dessert: Cream puff with sweet red bean paste cream

The final lunch of the semester will be Italian-Spanish fusion on Tuesday, December 4.

The luncheons are produced through a collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and the Pellissippi Culinary Institute.

Students enrolled in the UT course will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, menu planning, food preparation, cooking, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.

Culinary Institute students will do most of the food preparation and will assist with dining room responsibilities.

––-

CONTACTS :

Marcia Johnson (for tickets): (865-974-6645, rhtm@utk.edu)

Lola Alapo (865-974-3993, lalapo@utk.edu)

The café, which is sponsored by Sysco Foods, operates from noon to 1:00 p.m. on Tuesdays or Thursdays in the UT Visitors Center, 2712 Neyland Drive. Each luncheon typically consists of an intermezzo or small appetizer, salad or soup, entrée, and dessert. Advance tickets will be sold for the luncheons, and capacity is eighty diners. Cost will be $12 and the faculty-staff discount applies. For tickets and reservations, see Marcia Johnson in the Jessie Harris Building, Room 110, call 865-974-6645, or e-mail rhtm@utk.edu.

The northern Spanish menu is:

Appetizer: Plate consisting of cured meats, vegetables, and cheeses including asparagus blancos, Serrano ham, and roasted olives with fennel and Tetilla cheese.

Tapas: Chuletas de cordero (garlic and herb crusted lamb chops) served with fresh spinach and raisin salad tossed in a sherry vinaigrette

Entrée: Salmón a la ribereña (salmon Asturian-style, with Serrano ham and cider sauce) served with Spanish rice

Dessert: Arroz con leche (rice pudding)

Lunch dates and themes for the remainder of the semester are:

Thursday, November 29: Fusion (1)

Tuesday, December 4: Fusion (2)

The luncheons are produced through a collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute and the Pellissippi Culinary Institute.

Students enrolled in the UT course will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, menu planning, food preparation, cooking, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.

Culinary Institute students will do most of the food preparation and will assist with dining room responsibilities.

––

CONTACTS :

Marcia Johnson (for tickets): (865-974-6645, rhtm@utk.edu)

Lola Alapo (865-974-3993, lalapo@utk.edu)

Faculty, staff, and students are urged to use an electronic form to quickly and easily provide information about events related to the international and intercultural initiative. The form can be found on the Ready for the World website.

The Ready for the World Passport helps promote campus activities and initiatives. The Passport is a great personal planner that is distributed free to students, faculty, and staff. It is often used as a recruitment tool and serves as a valuable record of the extensive programming that supports Ready for the World goals.

In order to produce the Passport in time for spring semester distribution, information about your unit’s spring programs is needed by Friday, November 30. These events might include films, lectures, exhibits, campus-wide activities, and so forth.

Any questions about the Passport, should be addressed to Amy Blakely at amy.blakely@tennessee.edu or 865-974-5034.

The conference, called “Global Connections: Exploring Issues That Affect Our International Community,” will be held from 9:30 a.m. to 2:00 p.m. on November 17 at the Howard H. Baker Jr. Center for Public Policy. It is free and open to the public.

The Ready for the World Committee and the College of Social Work are hosting the conference.

Michael Handelsman, director of the Global Studies program, will make the keynote speech, an introduction to the conference emphasizing the importance of global awareness. After the presentations, there will be roundtable discussions where attendees can further discuss topics of interest with the presenters as well as UT professors who are experts in those fields.

Having presentations from students who are natives of each country will give “a sense of authenticity to the conference, which we believe will enhance the learning experience of attendees,” said LaKiera Grimes, a junior in social work.

Grimes helped organize the conference with Mira Hanna and Jasmine Brown, both seniors in social work.

Breakfast and lunch will be provided. Lunch will consist of food from each of the ten countries represented at the conference.

For more information, visit the conference’s Eventbrite page.

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C O N T A C TS :

Amy Blakely (865-974-5034, ablakely@utk.edu)

Holly Gary (865-974-2225, hgary@utk.edu)

The café, which is sponsored by Sysco Foods, operates from noon to 1:00 p.m. on Tuesdays or Thursdays in the UT Visitors Center, 2712 Neyland Drive. Each luncheon typically consists of an intermezzo or small appetizer, salad or soup, entrée, and dessert. Advance tickets will be sold for the luncheons, and capacity is eighty diners. Cost will be $12, and the faculty-staff discount applies. For tickets and reservations, see Marcia Johnson in the Jessie Harris Building, Room 110, call 865-974-6645, or e-mail rhtm@utk.edu.

The southern Spanish menu is:

Appetizer: Tapas (pinchos morunos, or grilled pork kebab, with mint pesto topped with Manchego cheese)

Soup: Gazpacho (chilled Spanish tomato soup with fresh vegetables)

Entrée: Paella with fresh chicken, seafood, and vegetables

Dessert: Flan de caramelo

Lunch dates and themes for the remainder of the semester are:

• Tuesday, November 20: Northern Spanish
• Thursday, November 29: Fusion (1)
• Tuesday, December 4: Fusion (2)

The luncheons are produced through a collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and the Pellissippi Culinary Institute.

Students enrolled in the UT course will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, menu planning, food preparation, cooking, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.

Culinary Institute students will do most of the food preparation and will assist with dining room responsibilities.

––

CONTACTS :

Marcia Johnson (for tickets): (865-974-6645, rhtm@utk.edu)

Lola Alapo (865-974-3993, lalapo@utk.edu)

He will begin work in June 2013. The position was created to enhance the campus culture and direct all diversity efforts.

“We are pleased that Rickey will be joining us. He has a strong background in achieving the goals that we have for enhancing our learning environment,” Chancellor Jimmy G. Cheek said. “Diversity, civility, and community are core campus values. They create a more robust academic environment. They make our university a more welcoming—and more interesting—place for all of us.”

Hall will report to the chancellor and work closely with administrators, related commissions and organizations, and other members of the campus community. He will help recruit and retain diverse faculty and staff and increase the enrollment and retention of diverse students.

“I am humbled and deeply honored to be appointed the founding vice chancellor for diversity,” he said. “There are many good diversity initiatives under way at the university, and I think I can help move those forward. I look forward to working with the campus community on inclusive excellence and making diversity truly an educational benefit.”

Hall has been at the University of Minnesota since 1998 and in his current position since 2007. Prior to that he served as the university’s associate to the vice president for equity and diversity. He established the Office of Multicultural Service at the university’s School of Public Health in 2002 and served as its director for four years. He simultaneously served as director of recruitment for the School of Public Health for two years. He directed the Minority Student Program of the university’s Morris campus for four years.

From 1995 to 1998, he was the director of student diversity programs and services at Wartburg College in Waverly, Iowa.

Hall serves as a regional coordinator for the Association of Public and Land-Grant Universities (APLU) Commission on Access, Diversity, and Excellence.

He will complete his Doctor of Education in organizational leadership at the University of Minnesota next year. He has a master’s degree in higher education and a bachelor’s degree in American studies, both from the University of Iowa.

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C O N T A C T :

Amy Blakely (974-5034, ablakely@utk.edu)

Free and open to the public, the lecture—sponsored by the Howard H. Baker Jr. Center for Public Policy, SunTrust Bank, Knoxville News Sentinel, and WUOT—will begin at 2:00 p.m. in the Cox Auditorium of Alumni Memorial Building.

This new lecture series was established to promote the values of Sen. Howard H. Baker Jr., whose longstanding commitment to honorable public service has made an indelible mark on US history. It will bring nationally prominent speakers to campus twice a year to speak on issues of national and international significance.

Senator Mitchell, a Democrat from Maine, served in the US Senate from 1980 to 1995 and was majority leader during the final six years of his tenure. He has since served as a peace negotiator and in several high-profile investigative roles.

In 1995 he founded the Mitchell Institute, which seeks to increase the likelihood that young people from every community in Maine will go to college. The institute has awarded more than $9 million in scholarships to more than 2,000 Maine students.

Appointed by President Bill Clinton, Mitchell served chaired peace negotiations in Northern Ireland from 1995 to 2001 and also chaired an international fact-finding committee on violence in the Middle East from 2000 to 2001.

From 2009 to 2011 he was the special envoy for the Middle East, appointed by President Barack Obama.

In 2006, he was asked by the commissioner of baseball to lead an investigation of the use of performance-enhancing drugs in professional baseball. Earlier this year, the NCAA named Mitchell as Penn State’s athletics integrity monitor.

In the business arena, Mitchell has been director and chairman of the board of the Walt Disney Company. He also has served as on the board of directors of Federal Express Corp., Xerox Corp., Unilever, Staples Inc., Starwood Hotels and Resorts, and the Boston Red Sox baseball team.

He received the Presidential Medal of Freedom in 1999. He also has received awards and honors including the Philadelphia Liberty Medal, the Truman Institute Peace Prize, the German Peace Prize, and the United Nations (UNESCO) Peace Prize.

Established in 2003, the Baker Center seeks to further the public’s knowledge of the US government and public policy and to encourage civil leadership and public service. The center sponsors programs to encourage informed discussion, with a special focus on engaging young people in policy issues and public service.

For more information about the Baker Center, see bakercenter.utk.edu.

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C O N T A C T :

Nissa Dahlin-Brown (865-974-8681, nissa@utk.edu)

Amy Blakely (865-974-5034, ablakely@utk.edu)

The café, which is sponsored by Sysco Foods, operates from noon to 1:00 p.m. on Tuesdays or Thursdays in the UT Visitors Center, 2712 Neyland Drive. Each luncheon typically consists of an intermezzo or small appetizer, salad or soup, entrée and dessert. Advance tickets will be sold for the luncheons, and capacity is eighty diners. Cost is $12, and the faculty-staff discount applies. For tickets and reservations, see Marcia Johnson in the Jessie Harris Building, Room 110, call 865-974-6645, or e-mail rhtm@utk.edu.

The Japanese cookery menu is:

Appetizer: Shrimp and octopus salad

Entrée: Salmon teriyaki served with fresh sautéed vegetables and Japanese rice

Dessert: Kumquat cheesecake

Lunch dates and themes for the remainder of the semester are:

• Thursday, November 15: Southern Spanish
• Tuesday, November 20: Northern Spanish
• Thursday, November 29: Fusion (1)
• Tuesday, December 4: Fusion (2)

The luncheons are produced through a collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute and the Pellissippi Culinary Institute.

Students enrolled in the UT course will work as general managers, dining room attendants, assistant kitchen managers, dining room managers and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, menu planning, food preparation, cooking, cost analysis, service during meal time, marketing of the event and customer satisfaction activities.

Culinary Institute students will do most of the food preparation and will assist with dining room responsibilities.

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CONTACTS :

Marcia Johnson (for tickets): (865-974-6645, rhtm@utk.edu)

Lola Alapo (865-974-3993, lalapo@utk.edu)