2007 - 2008 Library Staff Enrichment Activities
Diversity Home
2008
Let's Talk About It:
Beverly Watts: The UN Universal Declaration of Human Rights - Where Do We Stand 60 Years Later?
Beverly L. Watts, Executive Director
Tennessee Human Rights Commission to speak December, 4th 2008 at 2:00 pm in Hodges Library, Mary Greer Room 2nd floor.
A historical review and discussion of this document and its impact on Human Rights, Civil Rights, Affirmative Action and Diversity. Change has come to the world. What does this mean today? Have we made progress? Do barriers to full participation still exist? Where do we go from here?
Universal Declaration of Human Rights
Sponsored by the UT Libraries Diversity Committee
Library Employee Food Festival
In correlation with "Religions of the World" Culture Corner, the libraries celebrate our diversity with food.
Bring your favorite dish and a recipe to share.
Thursday July 17th 12:00 -2:30 at the Hodges Library Room 605.
Recipes:
Click here to print all the recipes
Herring coleslaw: Wanda Rosinki
Ingredients
6 tablespoons sour cream
6 tablespoons mayonnaise .
1 tablespoon cider vinegar (I mixed balsamic with lemon
juice)
1 tablespoon sugar
1/2 teaspoon salt
A teaspoon ground black pepper
4 cups coleslaw (shredded cabbage)
Marinated red pepper, sliced (I used
Dill pickles sliced
2 golden delicious apples shredded
Salted herring (soak in several cold waters, paper towel dry,
and slice into %- 1 in. pieces) I used two pkg. Matjas (German
product)
Fresh parsley, chopped
Fresh dill, chopped (1. pkg)
Mix all together, and cool in refrigerator before serving. Good as an
appetizer, buffet salad, I like it with ciabatta bread.
Vegan Green Paella: Heather Doss
Ingredients
1-2 1b spinach
2 onions, sliced
3 cloves garlic, finely chopped
6 tbsp extra-virgh olive oil
2 tbsp pine nuts
I, dried'rcd chile pepper, qmbled
8 oz tomatoes, peeled and chopped.
3. green bell pepper, seeded, cored
and sliced
1 1/2 cups Italian risotto rice
Salt and fieshly ground black pepper
to taste
1 tsp sweet paprika
4 tsp s&on strmds, soaked in
boiling water for 15 minutes
2 1/4 cups vegetable stock
1/2 cup peas
7 oz Spanish piquillo peppers, sliced
(optional)
Process
*Wash the spinach and cook with just the water left clinging
to its leaves for 5-7 minutes, or until wilted.
*Drain, squeezing out any excess moisture. Chop coarsely.
*Saute the onions and garlic in the oil in a large wng pan
over medium heat until ibe garlic is pale gold.
*Add the pine nuts and chile and cook for 2 minutes.
*Lower the heat and add. the tomatoes and bell pepper. Cook
for 6 minutes, stirring constantly.
*Add the rice and saute for 2 minutes. Season with salt and
Pepper.
*Add the paprika, salmon water, and enough stock to cover
the rice by about 1 inch Brjng,to a bod and simmer
for about 15 minutes, or until the rice is tender and
almost all the liquid has evaporated. Stir occasionally
during the cooking time to prevent the rice from
sticking to the pan
*Add the spinach and peas and mix well. Cook for 5 minutes,
or until the peas are cooked.
*Remove from the heat, cover, and let rest for 5 minutes.
*Garnish with the peppers and serve.
I often deviate fiom this basic recipe. I omit 1/2 the onion and replace tho green. bell pepper with a red or yellow one to cater to my difficulty in digesting those ingedients. I add more garlic and dried chile because you can never have enough of either. I saute with slighly less oil than is called for and I omit the
piquillo peppers because I am unfamiliar with them. I usually finely chop the pine nuts because I dislike their intact texture, I use saftton strands only if I allready have them because they are so expensive at my local greengrocer. I sometimes leave out the tomatoes because my love is repulsed by.them. I can never
remember what I put in this the last time, so it may (or may not) always be slightly different from the time before. So, enjoy this basic recipe without being strangled by its particulars.
This recipe does not jibe with my understanding of true paella. The rice should be medium grain, dry and separate when done, unlike the creamy risotto used above. It should be cooked in a wide, round, shallow paella pan so that the rice is cooked in a thin layer, Cooking the rice in a very thin layet allows the
production of the socarratt, which is a crust of golden, carmelized rice. This socarrat is the pinnacle of the meal. Family and friends eat the paella out of the original pan, from outer edge to inner andd finish up by savouring the golden socarratt for the sake of community and texture, padla should never be served on a plate.
Ammish Friendship Bread
Step One:
Please note the following
Do not use any type of metal spoon or bowl for mixing
D o not refrigerate
If air gets into the bag let it out
It is normal fo rthe batter to rise and ferment!
Day 1: Do nothing
Day 2: Mash the bag
Day 3:
Mash the bag
Day 4: Mash the bag
Day 5: Add to the bag 1 cup of all purpose flour, 1 cup of sugar and 1 cup of milk (whole preferably, but not necessary)
Day 6: Mash the bag
Day 7: Mash the bag
Day 8: Mash the bag
Day 9: Mash the bag
Day 10: Follow the directions below
1. Pour the entire contents of the bag into a non metal bowl. Add 1 1/3 cups of all-purpose flour, 1 1/2 cups of sugar and 1 1/2 cups of milk. Stir.
2. Measure out 4 separate batters of 1 cup each into 4 zip lock gallan sized bags. Keep one for yourself and give the other three to friends along with a copy of the recipe. (Note: if you keep the starter you will be baking every ten days) The bread is very good and makes a great gift. Only the Amish know how to create the starter, if you give them all away, you will have to wait until someone gives you starter back. Should this recipe not be passed on to a friend on the 1st day, be certain to tell (or mark the bag) which day the bag is at when presented to them.
Baking Instructions:
1. Preheat over to 325 degrees.
2. To the remaining batter in the bowl, add and mix together:
3 eggs
1 cup of oil (or 1/2 cup of oil and 1/2 cup of applesauce or apple butter)
1/2 cup of milk
1 cup of sugar
2 teaspoons of cinnamon
1/2 teaspoon of vanilla
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 teaspoon of baking soda
2 cups of all-purpose flour
Optional:
1 large box of pudding (vanilla or chocolate and can be sugar free)
1 cup of raisins, bananas or chopped nuts
3. Grease two loaf pans. In a bowl, mix an additional 1/2 cup of sugar and 1 1/2 teaspoons of cinnamon. Dust the greased pans with half of this mixture. You may use flour instead of the mixture.
4. Pour the batter evenly into the 2 pans. Sprinkle the remaining sugar mixture over the top.
5. Bake for approximately 1 hour. Cool until bread loosens evenly from the sides of the pan. Turn into a service dish.
Serve to friends and loved ones. Enjoy!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
When making banana bread, use banana cream pie pudding in addition to bananas. Can also add Choc chips to make choc chip banana bread
Eastern Band Cherokee Stew: Trisha Brady
Cherokee, Powhatan and Chicahominy cooks, follwing Algonquian and Iroquoian customs always had food ready to serve if someone stopped by in their households, a bubbling pot of soup or stew simmered at all times.
A favorite recipie comvined beef or wild game (such as rabbit, deer, or buffalo), with corn beans, and tomatoes. However, like the delicious soups of the Irish farmers' wives, the exact recipe depended on what leftovers were available to add to the pot.
Seasonal fress vegetables were always included and spices were governed by availablitiy and taste.
Tomato
Potato
Carrots
onion
Garlic
Lima Beans
Corn
Peas
Beef Shank
Salt
Pepper
Tomato Sauce
Bring potatoes, half of one onion chopped, and garlic cloves to boil in pot of water. If using bee/buffalo shanks, turkey, chicken, or venision bring it to boil with this mix. Turn down and simmer for 45 minutes. Remove meat and let cool. pull off bones and return to stew. Ad all other vegetables except garlic and onion. In a saute pan throw in the other half ot the onion chopped (more than one onion can be used) and the garlic minced with some olive oil, cut up one steak, and saute it with the onion and garlic. When browned add to stew. Simmer fro another 45 minutes to 2 hours. Add salt and pepper to taste.
Can be kept on the back burner of ther stove (on low) all day.
*Can be skipped
Corn Dip:
Ingredients:
2/2 cup Miracle Whip
1/2 cup sour cream
2 cups sharp cheddar cheese
I can Mexican corn, drained
1/2 large sweet onion, chopped
1 teaspoon cumin
Fritos Scoops
Chopped green onions for garnish, optional
Directions;
Combine Miracle Whip and sour cream. Mix in all other ingredients and garnish with chopped green onions if desired. Best made one day ahead. Servee with Fritos Scoops.
Italian Sausage and Peppers: Joanne Deeken
2 lb. Italian link sausage
I used 2 lbs of SWEET ITALIAN sausage from the meat section of Kroger.
6 to 8 green peppers, sliced in strips
I used 1 LARGE green bell pepper, one yellow pepper, one orange pepper, and one red pepper. I think the color combination is just part of the better taste experience and the other peppers are healthier. I did NOT use any HOT peppers. I also roughly chopped so the pieces are more bite sized instead of sliced.
6 Med. Onions, sliced.
I used two large, sweet onions, roughly chopped.
1 lb. mushrooms, sliced (optional)
1 ½ tsp oregano
I think this recipe assumes dried spices. I used fresh so I use about 1 tbsp roughly chopped. I really didn’t measure, but I think that’s about what I used. I’m not a huge fan of oregano so that ratio is less than usual for conversion from dry to fresh.
½ tsp basil
Same issue. I used fresh. But on this one I added at least 2-3 tbsp of fresh chopped. I AM a big fan of basil!
½ tsp of garlic powder
I used two cloves, chopped. They were fairly large cloves.
1 c. white wine
1 tbsp oil
I used olive oil.
Salt and pepper to taste.
Just a reminder that there are a LOT of veggies in this so add more salt and pepper than you think.
Separate links of sausage and prick with a fork. Place in a Dutch over with ½ inch of water. (This is just ½ inch, not covering the sausage.) Bring to a boil. Reduce heat and simmer until all the water has evaporated and sausages have given up some of their fat and are lightly browned all over. (I cooked mine until they were browned, not lightly browned.) Drain fat from pan. Cut sausages into smaller pieces about 1 ½ inches long (I cut my smaller—about ½ or so because I wanted to give lots of people a chance to taste. The size of the slices DOES matter because of the next steps: the smaller the pieces, the more area to absorb the sauce.) Put sausage slices back in Dutch over. Add wine, garlic powder, basil, oil and oregano. Cover and simmer about 30 minutes. Top with green peppers, mushrooms and onions. Sprinkle with salt and pepper and mix well. Cover and simmer another 30 minutes or until sausage is done, stirring occasionally.
Here is my cornbread recipe:
2 1/2 cups Self Rising Corn Meal Mix
1 cup Self Rising Flour
2 large eggs
1 1/4 cup cooking oil- divided
3/4 -1 cup buttermilk
1 tsp. sugar (optional)
Preheat oven to 350 degrees. Combine cornmeal. flour, eggs, 3/4 cup cooking oil, sugar, and 3/4 cup buttermilk in large bowl. Stir thoroughly adding more buttermilk if neccesary to make batter pourable without being 'thin'. Pour remaining cooking oil in clean 8 1/2X11 baking pan. Tilt pan to cover bottom completely with cooking oil and pour corn meal batter into pan. Shake pan gently to spread batter to pan corners. Bake in hot oven 35-45 minutes, or until top is golden brown. (Ovens will vary.) Makes approximately 16- 2 1/2X3 in. squares.
Student Appreciation Event March 31st from 2-4.
Let's Talk About it, " Melungeons"
The Committee welcomes Wayne Winkler from the Melungeon Heritage Association March 11 at 11:00 in room 605
See the Tennessee Journalist Article
Let's Talk About it, "Leadership and Times of Change " The Diversity Committee presents new campus administrator Rita Geier March 4 at 11 a.m. in room 605.
Let's Talk About it, "Disability is a Matter of Family" on January 23 at 3pm in Room 128. Faculty from the College of Nursing will be there to discuss disabilities in our own families or experience. To prepare for this event, we request that you ANONYMOUSLY contribute stories of loved ones (or yourself) who are experiencing visible or hidden disabilities. These stories could include challenges faced by the individual or the family, or good experiences from the disability. Examples of disabilities include vision problems, heart disease, diabetes, mental illness, Parkinson's Disorder, etc.--any health condition that impacts on a loved one's life. The purpose of these stories is to organize the topics for the Let's Talk About It, as well as share experiences. To contribute a story, use the link below to fill out a web form.
If you have any questions, contact me (Jeanine Williamson) at jwilliamson@utk.edu.
“Lets Talk About It” Change and Professional Growth: a Panel Discussion.
This discussion will host a panel of professionals who have dealt with change or manage stress in the workplace. Join us as we learn more about managing change and stress. It will be held on Monday, December 3, at 11:00am in Hodges 605.
Let's Talk About It: "The Amazing J. Lawrence Cook of Tennessee," March 13, 2007
This installment of the Committee's series featured Alan Wallace discussing J. Lawrence Cook, a famous Tennessee musician born in Athens, Tennessee. Cook became the most prolific of artists who arranged and recorded player piano music (over 20,000 rolls!). Alan also discussed Cook's love of life-long learning, his gifted children, and told the story of the WWW bringing people from different cultures, indeed different countries together to share their knowledge and friendship.
Library Student Recognition Celebration, March 28, 2007
The Committee hosted the fifth annual Student Recognition Celebration, themed "Students are the 'Luck' of the Libraries". Student workers who had worked at the Libraries for two or more years received special recognition with a certificate presented by the Dean and a book plated in their honor. Members of the Dean's Student Advisory Committee were also honored by the Dean with certificate presentations. See an example of the event's invitation and pictures from the event.
Student Book Choices
“Lets Talk About It” titled: Change and Professional Growth: a Panel Discussion. This discussion will host a panel of professionals who have dealt with change or manage stress in the workplace. Join us as we learn more about managing change and stress. It will be held on Monday, December 3, at 11:00am in Hodges 605.
2009-2010 | 2007 - 2008 | 2005 - 2006 | 2003 - 2004 | 2001 - 2002 |
