Students, faculty, and staff who eat at the campus’s Southern Kitchen are taking advantage of “Green Takeout”—a sustainable program with Volunteer Dining. For a one-time fee of $5, patrons can receive a reusable food container every time they eat at Southern Kitchen, located on the ground floor of Volunteer Hall.
The College of Nursing is again teaming up with the Student Health Center and the UT Medical Center for “HealthBeat 2012,” a free health fair for UT students, faculty, staff, retirees, and their families. The fair will take place from 7:30 a.m. to 2:00 p.m. Wednesday, April 4, in the Carolyn P. Brown Memorial University
Applications are now being sought for the position of vice provost for faculty affairs. This vice provost will work closely with the provost on promotion and tenure decisions and will make recommendations on personnel issues. Applicants must be UT faculty members with rank of professor and with tenure. Review of applications will begin on April
The Ready for the World Café will venture to France on Tuesday, April 3. The lunch will consist of intermezzo, or small appetizer, salad, entrée, and dessert. Advance tickets are available in the Jessie Harris Building or at 974-6645. The cost is $12, and the faculty–staff discount applies.
Joseph Carcello, a UT accounting professor, talks about the impact of the Jobs Act in this Wall Street Journal article. The bill, expected to be signed into law next month, would enable many newly public companies to avoid some of the accounting rules and restrictions that larger, more established companies face.
With a unique twist on a national favorite dish, UT Chef Jason Timmons brought home gold from the ARAMARK Culinary Excellence Challenge, held last week at the University of South Alabama. Timmons beat out the competition with his entrée, a “Deconstructed Bacon Cheeseburger en Croute,” and his dessert, an “Inside Out Pineapple Upside Down Cake.”