Community, University team up for Themester kick off

On Friday evening in Dunn Meadow, homegrown melon and jalapeno hobnobbed with hand-dyed indigo scarves as students learned to create green cleaning solutions.

The College of Arts and Sciences Themester, titled “sustain.ability: Thriving on a Small Planet,” kicked off Friday with food, music and local sustainability-focused groups.

“The Themester is a semester-long initiative through the College of Arts and Sciences to raise awareness on themes each year,” said School of Public and Environmental Affairs graduate student Hana Ros, the Themester’s graduate intern.

Ros said this year’s theme was chosen in response to the growing number of student groups focused on sustainability. She pointed to the recent development of the IU Student Sustainability Council as an example of the call for greater acknowledgment of the issue.

In addition to listening to music from local groups The Pharos, Eric Radoux and The Delicious, students and community members were invited to visit booths encouraging sustainable living.

Representatives from Bloomington Parks & Recreation showed students the dangers of invasive plant species explored through a partnership with Monroe County Identify and Reduce Invasive Species. At another table, the group passed out recipes for “green” cleaners created with ingredients found in most cabinets.

“Everybody picks up the fastest thing,” said Elizabeth Tompkins, natural resources coordinator for Bloomington Parks and Recreation. “The easiest thing that might be full of chemicals that you don’t know about or might not be interested in using.”

Student groups were equally present at the event. At a booth run by Students Producing Organics Under the Sun, commonly known as SPROUTS, students displayed fresh produce grown right around the corner, at the club’s garden on Eighth Street and North Fess Avenue.

“There’s little things that you can incorporate into your everyday lives that are very minor, but they make a big change in the long run,” said junior Blake Stano, president of the club.

The Fine Arts Textile Student Organization also gave students the chance to dye their own scarves using natural indigo leaves. During the school year, the organization brings community members and students together to see visiting artists and go on field trips, said senior Candace Pederson, the club’s president.

The textile group also made and sold recycled totes, created from the drop cloths used in their print labs.

“My textiles professor mentioned it in class, and we’re kind of into the whole sustainability stuff,” senior Lorry Plasterer said.

In total, 18 student and community groups set up educational booths at the fair. Local organic restaurants The Green Bean and Feast Catering and Restaurant also served food. Tamales made of local cheese and meat wrapped in corn husks supported local growers while reducing waste from paper plates, Feast Supervisor Jacob Goodman said.

The Green Bean, a coffee and antique shop, offered veggie wraps, vegan and gluten-free muffins as well as locally made organic tofu. Co-owner Caroline Clay said the event, and Themester overall, was important for students.

“I think everybody needs to heighten their awareness about what they can do to minimize their impact on the environment and take care of the environment,” she said.