Author: Bloom Intern

Review: Cardinal Spirits Distillery–A Chef Who Gets It Just Right

It has become customary for restaurants that pride themselves on their cuisine to leave the salt and pepper off the table on the conceit that the chef has seasoned the food exactly right and the likes of us customers shouldn’t be tampering with the final product. More often than not, that conceit is misguided and one has to go through the lengthy process of acquiring a salt shaker while the food grows cold. 

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Ron Hafft: Librarian

To put things in perspective, when Ron Hafft began working at Indiana University Libraries, the Beatles had recently performed on The Ed Sullivan Show. “I thought I would work here for a couple of years,” he says. Last summer, Hafft, who is now the library’s computer coordinator, hit the 50-year mark. 

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