VOL. 40 | NO. 30 | Friday, July 22, 2016
Downtown Knoxville is in the middle of a delicious makeover, drawing in restaurateurs and investors willing to bet that the town center’s revival is permanent.
Chefs create new cooking techniques, design original recipes, launch trends and bank on innovation to keep foodies happy.
There was a time when a Southern dinner plate wasn’t complete unless it was dressed with a side of potatoes and a piece of bread.
SAM STOCKARD: VIEW FROM THE HILL
The Tennessee attorney general’s sexual harassment investigation of Republican Rep. Jeremy Durham dragged halfway through the summer. Now we know why. They had to interview just about every woman on Capitol Hill as a result of Durham’s alleged sexual “fishing” expeditions.
DAVE LINK: UT SPORTS
Tennessee’s football team had nine players earn All-SEC preseason honors and got the nod as favorite to win the East Division as SEC Media Days concluded last week in Hoover, Alabama.
DAVID CLIMER: OUT OF LEFT FIELD
The Tennessee Titans’ offensive playbook has been rewritten. The verbiage for calling plays has been edited. The line has been revamped with three new starters.
Robert Redwine has been re-elected as president of the Blount Memorial Hospital board of directors.
Pellissippi State Community College has received a $3.8 million workforce development grant from the U.S. Department of Labor.
BEHIND THE WHEEL
Nissan has given the Sentra richer styling and several new features for 2016 while keeping the price of the fuel-efficient and popular compact sedan nearly the same.
Sales linguistic expert Steve W. Martin reveals in the Harvard Business Review the results of a fascinating study of the commonalities present in high-performance salespeople.
Last week, I had the good fortune to attend a work conference in Chicago. But it wasn’t your average work conference.
“Author’s obstacle.” Twelve letters. Hint: I prefer neither to say nor write the two-word answer.
KAY'S COOKING CORNER
Strange word, huh? It was for me, too. I’ve been cooking and reading recipes and articles on food preparation for a long time, but this is the first time I have run across spatchcock.