The event is free and open to the public. Parking is available in the Volunteer Hall parking garage on White Avenue.

During the event, commissioners from state government will discuss sustainable transportation, agriculture, environment, and business development.

Panelists include John Schroer, Tennessee commissioner of transportation; Jai Templeton, Tennessee deputy commissioner of agriculture; and Shari Meghreblian, Tennessee deputy commissioner of environment and conservation.

“The Leadership Summit will allow representatives of government, businesses, higher education, and nonprofit organizations, as well as interested citizens, to share insights and experiences that support sustainable development, environment, and quality of life for our region,” said Rachel Chen, director of the Center for Sustainable Business and Development and the organizer of the event.

For more information on the summit, visit  the event website.

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CONTACT:

Rachel Chen (865-974-0505, rchen@utk.edu)

Sepetys will be at UT on Tuesday, October 8, to talk about her two best-selling books for young adults. The event, at 7:00 p.m. in the Lindsay Young Auditorium in Hodges Library, is sponsored by UT’s Center for Children’s and Young Adult Literature and the Knox County Public Library. It is free and open to the public.

Sepetys’s first published novel, Between Shades of Gray was inspired by her father, who escaped Lithuania when he was a young boy. The novel—in which fictional characters are involved in actual events—depicts what happened when the Soviet Union occupied the country in 1941.

“There are millions of people whose lives were taken or affected during the Soviet occupation. Yet very few people know the story,” Sepetys said. “I wanted to write a novel to honor the people of the Baltics and also to illustrate the power of love and patriotism.”

In June 2013, Sepetys was awarded Lithuania’s Cross of the Knight of the Order. The honor of “knight” was bestowed by the president of Lithuania in a formal ceremony at the Presidential Palace in Vilnius. This was in honor of her contributions to education and culture with her global efforts to share the history of totalitarianism in the Baltics.

Between Shades of Gray, a New York Times best-seller, was winner of the Golden Kite Award for Fiction and was named a Publisher’s Weekly Best Children’s Book of 2011 and an Amazon Top Ten Teen Book of 2011.

Also a New York Times best-seller, her second novel is Out of the Easy. The book is set in New Orleans in the 1950s. Its characters are fictional but inspired by actual people. The story involves a seventeen-year old girl, the daughter of a brothel prostitute, who gets entangled in a mysterious death and ensuing investigation.

Sepetys was born and raised in Michigan and graduated with a degree in international finance from Hillsdale College in Hillsdale, Michigan. She worked in the music industry in Los Angeles for nearly fifteen years. She later moved to Nashville to continue her career in the music industry but found that the relaxed lifestyle and scenery caused her to slow down and just read. Her adventures to more than forty-two countries on six continents left her with many stories, so she wrote a novel.

The Center for Children’s and Young Adult Literature is part of UT’s School of Information Sciences. It promotes literature as essential to the literacy, learning, social, emotional, and aesthetic development of young people.

For more information about the CCYAL, please visit their website.

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CONTACT:

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

The 7:30 p.m. concert will be held in the Sandra Powell Recital Hall of the Natalie L. Haslam Music Center, 1741 Volunteer Boulevard. It is free and open to the public.

Earlier that day, from 11:10 a.m. to 12:25 p.m., Alash will host a workshop/master class in the band room. This event is open to students, faculty, and community members.

Tuvan throat singing is a unique practice where multiple pitches emanate simultaneously from a single performer’s voice.

Alash’s visit to Knoxville is part of the Distinguished Lecture Series in Musicology. The group is from the Republic of Tuva, a tiny Central Asian nation. Since its first tour of the United States in 2006, the group has appeared on dozens of college campuses. It has performed at major music festivals, including Bonnaroo and South by Southwest, and collaborated with a wide range of prominent artists, from the Sun Ra Arkestra to Béla Fleck and the Flecktones.

“The Tuvan throat-singing style was rarely heard in the West before the collapse of the Soviet Union in 1991, but has since become popular among aficionados of traditional music and first-time listeners alike,” said Rachel May Golden, UT associate professor and coordinator of musicology. “The ensemble’s visit to UT offers students, faculty, and members of the Knoxville community the opportunity to experience this music firsthand. Listeners new to this practice often describe the sound of Tuvan throat singing as eerie, haunting, meditative, or supernatural.”

The School of Music and the Ready for the World initiative are sponsoring the event.

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CONTACT:

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

The luncheons will be held at 11:30 a.m. on Thursdays through December 5 in the UT Visitors Center on Neyland Drive.

The cafe 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, call 865-974-6645, or email rhtm@utk.edu. Cash, checks, and credit cards are accepted.

The first luncheon Thursday will feature Italian fare. The menu is as follows:

First course: Traditional Italian antipasto with cured meats and cheeses from southern Italy served with homemade margherita pizza

Second course: Spinach and goat cheese ravioli with roasted garlic cream sauce

Third course: Chicken cacciatore served with creamy polenta

Dessert: Tiramisu

The dates and themes for the remaining luncheons are as follows:

• October 10—Italy
• October 24—France
• October 31—France
• November 7—Japan
• November 14—Japan
• November 21—Spain
• December 5—French-Japanese 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.

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CONTACT:

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

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

The book, Low Impact Development: Opportunities for the PlanET Region, was prepared for the City of Knoxville and the Plan East Tennessee (PlanET) Consortium, a regional planning initiative supported by a grant from the US Department of Housing and Urban Development.

It addresses Anderson, Blount, Loudon, Knox and Union Counties.

For three years, faculty and graduate students of the UT College of Architecture and Design conducted research and created design solutions in collaboration with PlanET. The publication encourages communities to embrace low-impact development in watershed planning, community design, and site development. This means addressing stormwater issues at their source by reintroducing natural hydrologic functions and biological processes into developed landscapes. The Knoxville County Metropolitan Planning Commission funded publication of the research.

View the publication online.

“In East Tennessee, water is a resource that defines the landscape and sustains the region economically, socially, and environmentally,” said Brad Collett, an associate professor of landscape architecture and plant sciences. He co-authored the publication with lecturer Valerie Friedmann and program alumna Wyn Miller. “Precipitation, streams, rivers, reservoirs, and groundwater are all part of an interconnected system. As the East Tennessee population grows, the health of the region’s water resources, such as that for drinking, industry, recreation, and tourism, will face increasing challenges.”

The health of water resources is threatened by the amount and quality of the stormwater runoff in urban and rural watersheds, each of which is affected by prevailing development patterns, activities on developed properties, and existing infrastructure, Collett said.

Through the impact avoidance, minimization, and management methods outlined in the publication, East Tennessee communities can learn how to promote and protect the health of the region’s shared water resources. The research demonstrates water management solutions for existing and new development in rural, urban, and residential areas.

“By implementing ‘green’ stormwater infrastructure, developed landscapes can perform as part of the solution to water resource challenges and help communities meet new stormwater management regulations by reducing, cleaning, retaining, and infiltrating runoff,” Collett said.

Low-impact development practices also present an opportunity for stormwater management systems to become an aesthetically pleasing part of a landscape instead of a buried function. According to Collett, developers around the country are reaping savings by using similar approaches.

The research was made possible through the coursework of landscape architecture graduate students. They investigated and designed for regional growth through grayfield redevelopment and low-impact alternatives to managing stormwater runoff and re-introducing natural water cycle processes on developed sites in Knoxville’s First Creek/White’s Creek Watershed. Several of the projects received awards in 2012 from the American Society of Landscape Architects Tennessee Chapter.

The UT Landscape Architecture Program is the only accredited landscape architecture program in Tennessee. It is a partnership between the College of Architecture and Design and the College of Agricultural Sciences and Natural Resources. The program’s commitment to PlanET is valued at $1 million, an estimate based on students’ time, facilities, and faculty resources dedicated to the project through six graduate-level studio courses.

To learn more about PlanET and UT’s involvement, visit PlanET’s website. Information about the UT Landscape Architecture is available on its website.

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CONTACT:

Kiki Roeder (865-974-6713, kroeder@utk.edu)

Lola Alapo (865-974-3993, lola.alapo@tennessee.edu)

Tricia Hepner, associate professor of anthropology and co-director of the college’s new Disasters, Displacement, and Human Rights program, will present “Anthropology as a Tool for Improving the Human Condition.”

Now in its twenty-fourth season, the Pregame Showcase—sponsored by the College of Arts and Sciences—gives fans the chance to hear from esteemed UT faculty prior to each gridiron matchup. This week’s showcase will be held at 10:21 a.m. in the Carolyn P. Brown University Center Ballroom (Room 213).

Free and open to the public, the showcase will feature a thirty-minute presentation and a fifteen-minute question-and-answer session followed by a brief reception. Door prizes will be awarded.

Through the new DDHR program, faculty and students are developing collaborative methods to analyze crises, from coal ash spills and refugee flows to mass grave excavations and postwar reconstruction. Hepner will talk about some of the work she’s done, as well as some of the work done by her colleagues and students.

“Anthropology is a very diverse discipline, encompassing human biology and culture in the past and present,” Hepner said. “DDHR unites cultural anthropology, archaeology, and biological anthropology to generate new insights into pressing global problems.”

In addition to teaching and co-directing the DDHR program, Hepner is vice chair of the college’s Africana Studies program. She authored the book Soldiers, Martyrs, Traitors and Exiles: Political Conflict in Eritrea and the Diaspora, co-edited two books and wrote several journal articles and book chapters.

Here’s the lineup for the rest of the season:

October 5—”Tick Tock: Sleep Across the Lifespan and the Role of the Internal Clock.” Theresa Lee, dean of the College of Arts and Sciences and a biopsychologist who has researched the importance of sleep and the internal clock, will talk about research that explains how sleep patterns vary across a lifetime and what is “normal.”

October 19—”Haunted Bangkok: Angry Spirits, Buddhist Power, and Popular Media in Thailand.” Rachelle Scott, associate professor of religious studies, will talk about the role of ghosts and other supernatural beings in Theravada Buddhism and how these stories continue to impart ethical lessons to Buddhists across Asia and around the world.

November 9—”Making the Cuts: Austerity Policies and Their Social Implications.” Jon Shefner, head of the Department of Sociology, will look at the effects of spending cuts, tax hikes, and other measures governments use to reduce their budget deficits during adverse economic conditions.

November 23—”Simulations of Solutions: Solving Problems Through Scientific Computing.” Steven Wise, associate professor of mathematics, will discuss the evolution of scientific computing and look at the challenges that lie ahead, including how we might—and might not—be able to solve some of our biggest problems with the help of computers.

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CONTACT:

Lynn Champion (865-974-2992, champion@utk.edu)

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

The meal will be served family-style, with some items like appetizers displayed on the table.

The cafe, which is open to the public, 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. Cash, check, and credit cards will be accepted.

The French menu is:

Appetizer: Escargot (sautéed helix snails), plaque de fromage (French cheese platter), and mussels with vermouth

Soup: Vichyssoise (chilled potato and leek soup)

Salad: Ratatouille (squash, peppers, and tomatoes)

Main course: Beef bourguignon (French beef stew)

Dessert: Eclairs made with French choux dough and pastry cream, and lemon sorbet

The last summer lunch date and theme is:

• Tuesday, August 13—Spanish

The luncheons will be produced through a collaboration between students in the UT Culinary Institute and the Pellissippi State Community College Culinary Institute.

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C O N T A C T S:

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

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

The cafe will take diners on a gastronomical journey through Italy, France, and Spain starting Thursday, August 1. The meals will be served family-style, with some items like appetizers displayed on the table.

The cafe 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. Cash, check, and credit cards will be accepted.

The August 1 cafe will feature Italian fare. The menu is:

Appetizer: Warm olives with rosemary and garlic lemon

Salad: Caprese salad with tomato, basil, and onion

Main course: Pasta bar featuring Alfredo, spinach pesto, and marinara sauces; steak pizzaiola, marinated Tennessee beef with potato pie, mozzarella, and broccoli rabe.

Dessert: Spumoni (Italian ice cream), biscotti, and tiramisu.

The other summer lunch dates and themes are:

• Thursday, August 8—French
• Tuesday, August 13—Spanish

The luncheons will be produced through a collaboration between students in the UT Culinary Institute and the Pellissippi State Community College Culinary Institute.

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C O N T A C T S:

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

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

The group, composed of undergraduate students from the Shanghai University of Sport, arrived at UT this month and will leave August 1.

The English Language Institute and Department of Kinesiology, Recreation, and Sports Studies are offering the Summer Language, Culture, and Sports Studies Program.

The students will earn a sports studies certificate at the conclusion of the program. As part of the curriculum, they are taking intensive English classes along with a series of lectures on such topics as sports psychology and elite athletic performance. They also will visit various athletic facilities and attend a Tennessee Smokies baseball game.

Program participants are from a variety of majors at the Shanghai University of Sport, including English, choreography, table tennis, and sport media.

The Shanghai University of Sport was founded in 1952 and has nearly 4,000 students in graduate and undergraduate programs.

The English Language Institute is a department within the UT Center for International Education. The Department of Kinesiology, Recreation, and Sports Studies is a part of the College of Education, Health, and Human Sciences.

For more information about the program, contact Jim Hamrick or Lauren Wood at the English Language Institute at 865-974-3404, or Jeff Fairbrother or Robin Hardin of Kinesiology, Recreation, and Sports Studies at 865-974-7154.

Teachers, libraries, parents, and others can learn more about great books for kids at The Best New Books 2013 workshop on July 19 at the East Tennessee History Center. UT’s Center for Children’s and Young Adult Literature and the Knox County Public Library are co-hosting the workshop. For more information, visit the center’s website.

“Summer reading is important for kids so their skills stay sharp and they’re ready to hit the ground running again when school starts back up in the fall,” said Miranda Clark, director of the Center for Children’s and Young Adult Literature. “Plus, reading is pure pleasure. It gives you the chance to imagine, explore, and think—even ‘vacation’ without leaving your couch.”

The center’s mission is to celebrate and promote literature and to encourage reading through outreach to children and their parents, to current and future teachers and librarians, to members of the community, and to scholars across disciplines. The center is housed in the School of Information Sciences in the College of Communication and Information.

The center recommends these books for tots and teens who are interested in taking a vacation via books this summer:

Beginning readers

Dodsworth in Tokyo by Tim Egan. Dodsworth’s duck companion is surprisingly well-behaved during a visit to Tokyo, although he does fall into the koi pond at the Imperial Palace and becomes the center of attention at a Sanja Festival.

In Andal’s House by Gloria Whelan. Kumar, a young boy living in present-day India, faces bigotry when he goes to visit a classmate from a higher caste family.

Let’s Go, Hugo! by Angela Dominguez. After conquering his fear of flying, talented artist Hugo the bird makes a new friend and explores his beloved city of Paris.

A Long Way Away by Frank Viva. A picture book that can be read front to back or back to front. Start from one end and journey from outer space down to the sea; start from the other end and journey from deep in the sea out to a distant planet.

For Intermediate Readers 

Racing the Moon by Alan W. Armstrong. In 1947, eleven-year-old Alex and her impulsive older brother Chuck befriend an army scientist who shares their interest in rockets and outer space travel.

I’m Not a Plastic Bag: A Graphic Novel by Rachel Hope Allison. A wordless graphic novel and accompanying information describe how human consumer waste is affecting the earth, specifically by traveling to garbage patches in the oceans such as the North Pacific Subtropical Gyre. There, a huge accumulation of floating waste items such as plastic bags and bottles are ingested by and entraps animals, endangering a number of species. This book includes ideas to help alleviate the situation.

For Middle Grade Readers

Chomp by Carl Hiaasen. The difficult star of the reality TV show Expedition Survival disappears in the Florida Everglades, where they were filming animals from the wildlife refuge run by Wahoo Crane’s family, and Wahoo and classmate Tuna Gordon set out to find him, but they must avoid Tuna’s gun-happy father.

Fenway Fever by John H Ritter. Twelve-year-old Alfredo “Stats” Pagano and Boston Red Sox pitcher Billee Orbitt work together to break a potential curse at Fenway Park.

Summer at Forsaken Lake by Michael D Beil. Twelve-year-old Nicholas and his ten-year-old twin sisters, Hetty and Haley, spend the summer with their great-uncle Nick at Forsaken Lake. With their new friend Charlie, they investigate the truth about an accident involving their families many years before.

The Plant Hunters: True Stories of Their Daring Adventures to the Far Corners of the Earth by Anita Silvey. This book introduces readers to explorers from the eighteenth and nineteenth centuries who traveled the world to discover, collect, and transport new and unusual plants in the name of science.

The Impossible Rescue: The True Story of an Amazing Arctic Adventure by Martin Sandler. In a true story, three men are sent by President McKinley in 1897 to drive two herds of reindeer across parts of Alaska to feed stranded whalers whose ships were trapped in ice.

For Young Adults

Endangered by Eliot Schrefer. A girl, having traveled with her mother to an animal sanctuary for bonobos in the Congo, struggles to survive with the animals after revolution breaks out and she and the chimpanzees are forced to flee into the jungle.

Meant to Be by Lauren Morrill. Julia, a clumsy but intelligent junior in high school, gets paired with her personal nemesis, Jason, on a school field trip in London. When Julie gets several romantic texts following a wild party, Jason agrees to help her track down the sender if she is willing to break a few rules.

Summer of the Mariposas by Guadalupe Garcia McCall. In an adventure reminiscent of Homer’s Odyssey, fifteen-year-old Odilia and her four younger sisters embark on a journey to return a dead man to his family in Mexico, aided by La Llorona but impeded by a witch, a warlock, chupacabras, and more.

Tokyo Heist by Diana Renn. After a high-profile art heist of three van Gogh drawings in her home town of Seattle, sixteen-year-old Violet Rossi finds herself in Japan with her artist father, searching for the related van Gogh painting.

Wanderlove by Kirsten Hubbard. Bria, an aspiring artist who just graduated from high school, takes off for Central America’s La Ruta Maya, rediscovering her talents and finding love.

Jerusalem: Chronicles from the Holy City by Guy Delisle. Guy Delisle uses the graphic novel format to portray daily life in Jerusalem, presenting a realistic picture of the many cultural aspects of this city that means so much to so many.

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C O N T A C T :

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

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.

—

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.

—

C O N T A C T :

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

Christine Copelan (ccopela7@utk.edu)