The UT Organic Farm Internship and VOL Supported Agriculture programs are offering a 20-week community-supported agriculture program beginning in mid-May and running through October.
Indigenous artistic traditions of India are on display at the McClung Museum of Natural History and Culture as part of its new exhibition.
The UT School of Art is launching its spring lecture series.
This spring, UT’s Culinary Institute will offer a variety of hands-on cooking classes. The classes will expand attendees’ palates while cultivating their culinary skills.
The University of Tennessee Libraries has been ranked 23rd from the leading source of data on our nation’s research libraries.
UT’s digital content is a treasure trove of the greatest memories of 2018.
Amaya Linsey walked across the stage to receive her degree today, waiting at the end of the stage to embrace her with open arms was her brother, Airman First Class Jerald Linsey Jr., home on special leave.
Accounting major Paul Whited couldn’t make it to his graduation ceremony. He was at UT Medical Center, embarking on another round of chemotherapy to fend off the cancer he’s been battling since January 2016.
Four years ago, as he was finishing his senior year of high school, Daniel Enciso set his sights on a goal—attending UT to study engineering. Today he graduates with a computer engineering major in the Tickle College of Engineering.
The Haslam College of Business has been ranked 26th globally in the one-year MBA category by the Wall Street Journal and the London-based Times Higher Education.
Does the holiday season have you anxious about living healthy amid all the temptation? Lee Murphy, senior lecturer in the Department of Nutrition, shares helpful advice for how you can make healthy choices this month.
The assistant director of the Early Learning Center offers these parenting tips to ensure everyone stays sane during the holidays.