The café, sponsored by Sysco Foods, operates from 11:30 a.m. to 1:00 p.m. in the UT Visitors Center, 2712 Neyland Drive. Cost is $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 Spanish-Italian fusion 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 State Community College 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)

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 Ready for the World Passport helps promote campus activities and initiatives to students, faculty, and staff. It 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 the start of the fall semester, information about your unit’s fall programs is needed by Friday, May 17. These events might include films, lectures, exhibits, and campus-wide activities.

Remember that Ready for the World encompasses both international and intercultural efforts, as well as activities that promote the civility and community initiative.

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

Akins, a research fellow at American University in Washington, DC, and the Ibn Khaldun Chair Research Fellow at American University’s School of International Service, assisted world-renowned author, diplomat and scholar Akbar Ahmed in the study.

The event will be 5:00 to 6:00 p.m. on Wednesday, April 24, in the Great Room in the International House at 1623 Melrose Avenue. Parking is available for a fee inside the Volunteer Hall parking garage located on White Avenue.

The Thistle and the Drone is the third volume of a trilogy examining relations between the United States and the Muslim world after 9/11. It is based on forty current case studies analyzing the war on terror. Beginning with Waziristan in Pakistan and expanding to similar tribal societies in Central Asia, the Middle East, North Africa, and elsewhere, it offers a new understanding of the war on terror in respect to historical tensions between the countries and tribes at the war’s center and those surrounding it.

This talk is sponsored by the Institute for Nuclear Security and the International House at UT.

For more information, visit the Institute for Nuclear Security website.

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C O N T A C T :

Howard Hall (865-974-2525, howard.hall@utk.edu)

Whitney Heins (865-974-5460, wheins@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 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: Pinchos morunos (grilled pork kebab) with mint pesto topped with Manchego cheese
• Entree: Paella with fresh chicken, seafood, and vegetables
• Dessert: Caramel flan

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

• 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.

C O N T A C T :

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

Christine Copelan (ccopela7@utk.edu)

The lecture will be in the Carolyn P. Brown Memorial University Center Auditorium at 7:00 p.m. It is free and open to the public and is sponsored by the Issues Committee.

Ellsberg worked for the RAND Corporation in the late 1960s on Secretary of Defense Robert McNamara’s study of US decision-making in Vietnam, also known as the Pentagon Papers. Ellsberg copied the report and sent it to the New York Times, the Washington Post, and seventeen other newspapers. Although he was indicted for stealing government documents, the case was dismissed because of government misconduct.

The case was also important because the New York Times successfully appealed a government injunction that had stopped them from printing the papers, claiming it violated prior restraint laws.

Ellsberg said he leaked the papers because he felt the public had a right to know what the government was doing, and he opposed the Vietnam War.

Ellsberg is a senior fellow of the Nuclear Age Peace Foundation and the author of three books: Papers on the War; Secrets: A Memoir of Vietnam and the Pentagon Papers; and Risk, Ambiguity and Decision. In December 2006 he won the Right Livelihood Award, known as the Alternative Nobel Prize, “for putting peace and truth first, at considerable personal risk, and dedicating his life to inspiring others to follow his example.”

Ellsberg has worked in the US State and Defense departments, and served two years at the US Embassy in Saigon. His 1962 dissertation on decision theory and behavioral economics is considered a landmark in the field and inspired what is known as the Ellsberg paradox.

He currently lives with his family in Kensington, California, and writes and lectures on dangers of the nuclear era, US interventions, and the need for patriotic whistleblowing.

For more information about Ellsberg, visit ellsberg.net.

For more information about the lecture and other events, visit activities.utk.edu.

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C O N T A C T :

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

Amy Blakely (865-974-5034, amy.blakely@tennessee.edu)

The cafe, 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 is $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 Japanese sushi menu is

Appetizer: Tempura prawns and vegetables with sweet soy sauce

Main course: Chef’s assortment of sushi rolls and nigiri, with pickled ginger, wasabi, and daikon radish accompaniments

Dessert: Green tea ice cream with sesame brittle

Lunch dates and themes for the remainder of the semester are

• 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 State Community College 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)

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.

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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.

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CONTACTS :

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

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