“Elasticity”—a room-size multimedia exhibit that its creator, award-winning artist Crystal Wagner, describes as “fast forward to 2050, where plastic grows by itself”—is scheduled for display at Pellissippi State Community College Jan. 19-Feb. 20.
Visitors can experience Wagner’s mesmerizing exhibit, which takes a full week just to set up, in the gallery of the Bagwell Center for Media and Art on the Hardin Valley Campus, 10915 Hardin Valley Road. Gallery hours are 10 a.m.-6:30 p.m. Monday-Friday. The exhibit is free.
A reception takes place 4-7 p.m. Thursday, Feb. 5.
“‘Elasticity’ is a conduit,” Wagner said. “It explores ideas related to human beings and the increasingly severe divide between themselves and the natural world by growing—as if the art itself were a life form—through the gallery.
“More and more of our natural world seems alien to us, but there’s a strange familiarity and attraction to the forms that people categorize as exotic. Even in our attempt to keep the outside ‘out,’ plastic plants occupy small corners of people’s homes.”
According to Nastia Voynovskaya in “Hi Fructose” art magazine:
“[Wagner] creates deceptively natural-looking environments with paper and other materials purchased from dollar stores and office supply chains. Whether working on drawings, installations or printmaking, Wagner begins all of her work with an organic mark, allowing shapes to emerge and multiply like moss or fungus from another planet.”
Wagner, who earned an M.F.A. from the University of Tennessee in 2008, is represented by Hashimoto Contemporary in San Francisco. This year, her work has been exhibited in California, Florida, Hawaii, Canada and England.
The artist recently won the Sculpture and Installation category at the SeeMe “Art Takes Paris” international competition (www.see.me/blog/art-takes-paris-winners). She has been featured in “Juxtapoz Art and Culture Magazine” and on the contemporary art blog www.arrestedmotion.com.
“Elasticity” is one of the events that make up Pellissippi State’s arts series, The Arts at Pellissippi State. The series brings to the community cultural activities ranging from music and theatre to international celebrations, lectures, and the fine arts. This year, the series commemorates Pellissippi State’s 40th anniversary.
For more about The Arts at Pellissippi State, visit www.pstcc.edu/arts or call (865) 694-6400.
Pellissippi State Community College has named 920 top students to the fall semester dean’s list. Students are eligible for the dean’s list upon completion of 12 college-level hours per semester of college coursework with a 3.5-4.00 GPA. Pellissippi State honorees include the following:
Musa Abu Dayeh
Aws Al hadeethi
Amanda Del Moro
Angela Duran Lamberson
Kuk Jin Kim
Young Hee Lee
Thao Nguyen Strong
Jong Min Oh
Mahmoud Qasim Agha
Leia Sauceda Pulvermacher
Miguel Velez Balladares
Confit, crème brûlée, coq au vin. Gnocchi, pierogi, béchamel.
They’re more than just a tableful of fancy foreign foods—they’re what’s for dinner, and breakfast and lunch, when it’s prepared by students enrolled in the Pellissippi State Culinary Arts Institute.
Registration is now under way to launch an exciting culinary career through Pellissippi State Community College, with a new round of courses starting spring semester. The application deadline is Jan. 9, and classes begin Jan. 20.
“Our students learn to cook to the sensory perceptions,” said Tom Gaddis, Culinary Arts program coordinator. “Before you even see fajitas, you hear them sizzling. Before you bite into them, you see the multicolored peppers. Culinary is truly an art.”
Students who pursue a two-year degree in Business/Culinary Arts learn about every aspect of the institutional kitchen: stocks and sauces (“There are five mother, or foundation, sauces,” one of them the creamy béchamel, said Gaddis); moist and dry cooking methods: blanching, braising, poaching, stewing, baking, barbecuing/smoking; equipment, safety; meats, from beef and fowl (coq au vin, confit) to rabbit and venison; seasonal vegetables; desserts (crème brûlée).
“Each instructor has his or her own specialty,” said Gaddis. “One chef is from Pittsburgh, and his specialty is Polish food like pierogi and gnocchi. Another specializes in Mediterranean, and another in Japanese.
“Students are able to pursue careers they genuinely love,” he said, “and Culinary Arts has maintained a very high level of job placement since its inception.”
Culinary Arts launched in 2010, part of a collaborative venture between Pellissippi State and the University of Tennessee. It’s a cohort, meaning students enter and complete the courses together, start to finish. Classes are at the Division Street Campus and in the laboratory kitchens at UT’s Culinary Institute off Neyland Drive.
Graduates earn an Associate of Applied Science degree in Business with a concentration in Culinary Arts. They’re also certified through the National Restaurant Association in food production and sanitation, and they can apply to the American Culinary Federation to become certified culinarians, the first step toward professional chef certification.
Pellissippi State Community College pumped an average of $274 million each year into the local economy over the past five years, a recent study shows.
The 27th annual analysis of the economic impact of the college on the Knox and Blount county area reveals that the value of business volume, jobs, and individual income created amounted to about $1.4 billion in the 2009-2014 period, or an average of $274 million each year.
Fred H. Martin, an educational consultant who completed the study, says local business volume—the total amount generated locally by businesses from the college’s direct and indirect expenditures—was $659 million for the five-year period. Of that total, $537 million came from non-local revenues, such as state appropriations, state and federal contracts and grants, and state and federal student financial aid revenues.
Although Pellissippi State had a total of 2,573 full-time-equivalent employees during the period, the total employment created and sustained by the college’s expenditures was estimated at 44,967 jobs for the five years. Of that number, 36,202 jobs were created by external or new funds.
Using the more conservative of two different calculations, Martin has estimated that the impact of Pellissippi State’s expenditures on personal income in the area amounted to about $708 million during 2009-2014, of which $589 million came from external or new funds.
Of the college’s $1.4 billion total economic impact, about $1.1 billion ($225 million per year) could be attributed to the infusion of new non-local revenues.
“This impact would likely not have occurred without the presence of Pellissippi State in the area,” Martin said.
The economic impact study notes that each dollar of local revenue coming into Pellissippi State generated a return on investment of about $3.54 in local business volume. The individual income generated ranged from $3.81 to $4.04, for a total return on investment of at least $7.35.
The study also projects that graduates who complete a two-year associate’s degree can expect to earn about $470,800 more over their work lifetime than students who have only a high school diploma. For the most recent class of Pellissippi State graduates, that difference could mean an additional $605 million in lifetime earnings, plus about $2.4 million in additional annual tax payments.
Finally, the study describes a number of benefits to society that are proven to accompany higher levels of education.
“The results of this economic impact study clearly demonstrate that Pellissippi State continues to be a major contributor to the economic base of Knox and Blount counties,” Martin said. “Economic impact is expressed in this study in terms of jobs created, business volume generated and personal income earned.”
The complete study is available at http://www.pstcc.edu/ieap/_files/pdf/factbook_datarpts/2009-14%20Economic%20Impact%20Study.pdf.
For more information Pellissippi State, visit www.pstcc.edu or call (865) 694-6400.