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Tag: Food

Campus News
From left: State Rep. Gloria Johnson (D-Knoxville), Tickle College of Engineering Dean Matthew Mench, State Rep. John Ragan (R-Oak Ridge), State Rep. Michele Carringer (R-Knoxville), Lt. Gov. Randy McNally and UT Professor Tony Schmitz pose for a photo at the ACE “train the trainers” event at UT. Photo By: IACMI/Shawn Millsaps

ACE “train the trainers” event held at UT Knoxville

The ACE “train the trainers” workshop was held in conjunction with the Institute for Advanced Composites Manufacturing Innovation (IACMI) and the UT–Oak Ridge Innovation Institute this summer. Continue reading ACE “train the trainers” event held at UT Knoxville

Campus News
Physcians perform surgery during the fifth annual Ivan Marais Cataract-A-Thon.

The Gift of Sight

Physicians at the UTHSC Hamilton Eye Institute donated their services to restore sight to two dozen people during the fifth annual Ivan Marais Cataract-A-Thon. Continue reading The Gift of Sight

Feature
Microbes illustrated by Annie Bakst.

Safety Check

One UTC professor is working to speed up the time it takes to test food products and save people from unwanted bacteria. Continue reading Safety Check

Feature
Allen Benton

The King of Country Ham

By following a gut feeling and fueling it with hard work and passion, one UT Knoxville alumnus has successfully been curing, smoking and aging hams since 1973. Continue reading The King of Country Ham

Feature
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Ah-Ha Moments

A CIS resource consultant had a light bulb turn on, or maybe off, when he realized the amount of energy efficient opportunities that could be implemented in food industry operations. Continue reading Ah-Ha Moments

Feature
Kitchen 218 owners Jake and Michelle Pfeiffer pose outside their new restaurant in downtown Pulaski.

Middle of Somewhere

It’s more than a restaurant start-up story. It’s a passion for a hometown and a desire to see it revitalized. Continue reading Middle of Somewhere

Feature
A pair of hands holding peanuts.

Going Nuts

What do you think of when you hear food allergy? Peanuts. One UT Martin alumna is working to combat the common allergy. Continue reading Going Nuts

Feature
Faculty, staff and students await lunches prepared by students in the culinary institute.

Full Circle at the Food Truck

UT Knoxville undergrads participate in the real-world experience provided by the Culinary Institute of Knoxville. Continue reading Full Circle at the Food Truck

Editor's Message
Our Tennessee Summer 2022 Cover

In the Summer 2022 Issue

In this Good Food issue of Our Tennessee, we celebrate food and drink for the times when strangers gather around tables to break bread and drink wine, then leave as friends, with memories made. Continue reading In the Summer 2022 Issue

The Last Word
David Golden is a Herbert College of Agriculture professor of food microbiology.

What’s in a Date?

A professor of food microbiology reveals the facts and myths behind ‘sell by’ and ‘use by’ dates. Continue reading What’s in a Date?

By the Numbers
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Tennessee Agriculture

From the rolling mountains in the East to the fertile delta in the West, Tennessee contributes to the feeding of the world. Continue reading Tennessee Agriculture

Feature
Kristina Lim and Mounica Konjeti prepare food in a professional kitchen

A Recipe for Health

Culinary medicine class prepares doctors with kitchen skills. Continue reading A Recipe for Health

Research

All Vol Cheese: Made in Tennessee, Enjoyed Everywhere

Checkerboard Mild Cheddar, Game Day Sharp Cheddar, Smokey’s Smoked Gouda and Torchbearer Jalapeno. If you’re a fan of cheese and familiar with UT Knoxville, there’s no need to explain the iconic references. Continue reading All Vol Cheese: Made in Tennessee, Enjoyed Everywhere

Feature
Whether it is a crate of corn or a handful of squash, no amount of fruits and vegetables is too small to fill the void of those who need it most. Jean Hulsey, left, assists Mike Smith, a volunteer of the Society of St. Andrew. Smith transports the produce to East Tennessee shelters and food banks.

Circle of Greater Good

Alliance of Women Philanthropists provides funding for UT Projects Continue reading Circle of Greater Good

Feature
Central BBQ in Midtown Memphis

Local Favorites with Alumni

We asked alumni to help us choose restaurants to visit in each city. Continue reading Local Favorites with Alumni

Spotlight
Levita Mondie

Eating Well

When Levita Mondie (Knoxville, ’93) won a chili cook-off in her Washington, D.C., neighborhood, she was as proud as any Top Chef victor Continue reading Eating Well

Spotlight
Tandy Wilson

Son of the South

Tandy Wilson (Knoxville, ’00) is devoted to Nashville, where his family has lived for five generations. Nashville likes him, too, which was affirmed in a recent issue of Bon Appetit. Continue reading Son of the South

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Our Tennessee is the magazine for all alumni of all University of Tennessee campuses and institutes, published three times annually.

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Knoxville, TN 37902
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ourtennessee@tennessee.edu

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