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IU starters Aljami Durham, Joey Brunk, Rob Phinisee, Justin Smith and Trayce Jackson-Davis huddle before the start of the game Feb. 16 against Michigan. IU defeated Minnesota 68-56 on Feb. 19 in Minneapolis, Minnesota.
The Ted Jones Playhouse is located at 107 W. 9th St. in Bloomington. The nonprofit, Stone Belt's "I Am You" concert will be performed at 7 p.m. Feb. 21-22 at the playhouse.
Senior guard Devonte Green pulls up for a 3-pointer against Michigan sophomore guard David DeJulius. IUmen's basketball will play Minnesota Wednesday in Minneapolis, Minnesota.
IU forward senior De’Ron Davis goes up for a shot against Michigan senior Jon Teske. IU lost to Michigan 89-65 Feb. 16 at Crisler Center in Ann Arbor, Michigan.
Freshman forward Trayce Jackson-Davis stands Feb. 16 during the game against Michigan. IU lost 89-65 Feb. 16 at Crisler Center in Ann Arbor, Michigan.
Junior guard Al Durham signals for his teammates to set up a play Feb. 16 against Michigan. Michigan defeated IU 89-65 at Crisler Center in Ann Arbor, Michigan.
IU starters Aljami Durham, Joey Brunk, Rob Phinisee, Justin Smith and Trayce Jackson-Davis huddle together before the start of the game Feb. 16 against Michigan. Michigan defeated IU 89-65 in Ann Arbor, Michigan.
Senior guard Devonte Green pulls up for a 3-pointer against Michigan sophomore guard David DeJulius on Feb. 16 in Ann Arbor, Michigan. Green made one of three shots from behind the line.
Redshirt-junior forward Joey Brunk goes up for a layup against junior Michigan forward Isaiah Livers. IU was down 41-34 at half time Feb. 16 at the Crisler Center in Ann Arbor, Michigan.
Richie jokes with the Morning family, first-time customers at Hinkle’s, about the size of the store’s pork tenderloin. Richie himself was far from a first-time customer when he purchased the restaurant, having frequented the shop with his family since he was young.
Bloomington native Toni Terrell sits and reflects on her first time back at Hinkle’s since her mother died. After being diagnosed with dementia, Terrell's mother would often ask for sandwiches from the restaurant until the day she could no longer eat or smell them. .
Richie shows his wife, Janna Shields, a receipt following a customer’s order. Richie was upset because the cash register had recently updated and shrunk the print on the receipts, making them harder to read.
Addison Shields, a high school student and Richie’s youngest daughter, chats with her friend Cailyn Harding, who is also Janelle Banks-Deckard’s daughter. The girls have grown close after spending so much time together at Hinkle’s and often spend time together outside the restaurant as well.
Addison Shields, Richie’s 13-year-old daughter, fills drinks as he makes milkshakes. Richie said watching Addison work in the restaurant has been a positive experience for both of them.
Banks-Deckard began working at Hinkle’s after the previous owner’s oldest son reached out and asked her husband if she would have any interest in helping the Shields run the restaurant. She jumped at the prospect of working a day job, after previously working nights, and has worked in food service on and off around Bloomington since her early 20s.
Hinkle’s Hamburgers was established in 1930 and closed briefly in 2019 until the Shields family purchased the business. Richie Shields and his family replaced the flooring and painted the restaurant so everything was in IU’s signature cream and crimson.
Janelle Banks-Deckard flips the “Closed” sign to say “Open” just as 10 a.m. arrives. The store opens every day, except Sunday when they are closed, at 10 a.m. and closes every day by 4 p.m., as it is primarily a lunch restaurant.
Grill cook John Donovan presses a bun into a burger patty as it cooks. Burgers are served dressed in cooked onions and then topped with pickles.
Grill cook John Donovan focuses on flipping burgers to prevent them from burning. Donovan, who has spent most of his life in Bloomington, has worked at Hinkle’s for nine years and was the only staff member to stay with Hinkle’s following the store’s change of management.
Depending on the day, employee Janelle Banks-Deckard said that up to at least a third of orders will be called in and taken to go. As for orders that are taken in-house, about half of the store’s customers will eat those orders there, and the other half will take the food away with them.