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In the 3,100 square-foot "ecodome" greenhouse, students at Loyola University Chicago's School of Environmental Sustainability grow lettuce, rhubarb and other produce using a variety of aquaponics techniques. (NCR photo/Brian Roewe)
In the 3,100 square-foot "ecodome" greenhouse, students at Loyola University Chicago's School of Environmental Sustainability grow lettuce, rhubarb and other produce using a variety of aquaponics techniques. (NCR photo/Brian Roewe)