Keith Norris 29 posts 5 comments

It happens a couple of times a year. Just when I’ve become comfortable with the idea that some “alternative medicines” can have value for certain particular purposes, I encounter a product that leaves my scientific, rational self enraged.…
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In this issue of Cityview, we are featuring multiple stories related to Knoxville’s young people and the adults who work with, supervise, and inspire them. To my mind, the best way we can immediately serve the children in our community…
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What’s more American than apple pie? Not much, the old phrase would have you believe. But regardless of whether your choice is apple, cherry, or some rare pie-in-the-sky you could easily find cooling on a your grandmother's window sill,…
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This issue of Cityview, in part, is devoted to presenting the best of Knoxville, as voted on by our readers. It’s a great list—full of stores, services, performers, venues, and restaurants that you should get to know. In any “best” list,…
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Just about two hours away from downtown Knoxville—a jump on I-40/81 to the northeast—is the wonderfully eclectic, seemingly sleepy but almost fitfully wide-awake town of Abingdon, Virginia. On at least one trip to Abingdon, you should stay…
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Tony Basilio has been on the air in Knoxville and in the ears of Vol fans across the country for 25 years. Originally from Kennett Square, PA, Basilio graduated from UT with a degree in Broadcasting and has been a Knoxville resident since…
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As a former English professor, one of the discussions and/or arguments I get into from time to time is whether some bit of spoken language is really a “word” or not. Often, these discussions have started while traveling, sometimes in that…
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Recently, I took a few days to stay in Abingdon, VA, which will appear as a future Destinations feature. It was my second trip of the summer season, what I look forward to year-round: getting out on the roads of America and visiting…
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One of the basic truths of cooking in the early 21st century is that folks don’t learn it at home as much as they used to. This is foremost in Chef John Alunni’s mind as he guides The Cutting Edge Classroom cooking school in its goal to…
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One November in the early 90s, on a generally miserable day when I was hosting a dinner party, I made something fairly intricate for my skills at the time: a Middle Eastern stew full of ingredients unfamiliar to me. The whole meal was…
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