At this time of year, in some local gardens, you may notice and admire large blooms in pink, white, and maroon that lend a tropical feel to the landscape. Although they are hibiscus flowers, they are not the tropical varieties that grow so well in places such as Hawaii.
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There are no cash registers, no price tags, nor any employees, but the supplies on the shelves of this unique store on Bloomington’s Near West Side are used in about half of the elementary and middle school classrooms in Bloomington.
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Sometimes you have to try something to understand it. That’s how it is with Nia. I first heard about it from my friend Erica De Santis a few years ago. She said her wife, Jane Fleig, goes three times a week, and no matter how she feels before class, when Jane comes home, she is always smiling. Okay, I was curious. But what is Nia?
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Take a look at a lot of Bloomington restaurant menus and you will see an emphasis on locally sourced ingredients. The localvore movement fits well into Bloomington’s culture. Perhaps this is why I drink local beers whenever I can, supporting the talent of Bloomington’s brewers with each pint. In turn, these local brewers are seeking out locally and regionally sourced ingredients for their beers.
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When Tom Miller began his new position as Bloomington’s director of innovation in January, he knew there would be challenges.
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