Services still open for students on CSC campus

The unprecedented situation has meant some changes for about 100 students who have chosen to remain on campus, but their needs for housing, food, recreation facilities, and educational resources are still being met, according to Austen Stephens, CSC’s director of Housing and Residence Life.

“Campus services remain operational (currently), although often in a limited capacity,” Stephens said in an email interview. “Students are still able to live and eat on campus, utilize the library and computer labs, and even go to the Nelson Physical Activity Center and Student Center while adhering to recommended social distancing in groups smaller than 10.”

Campus housing provided accommodation for more than 600 students prior to the March 17 announcement that all classes would move to remote delivery, Stephens said. Prior to the announcement, many students had left campus for midterm break, and some came back only to retrieve their belongings before returning home, he said.

A variety of reasons, including distance from home, travel obstacles, finances, and a lack of alternative housing on short notice, kept others on campus.

“Several students prefer living in a more structured academic environment with an established and reliable living space, food, and internet,” Stephens said.

Providing regular meals for the remaining students has been the responsibility of Stewart Lavender, dining service manager for Aladdin Food, and it’s a job he knows is important.

“If there is one thing the world needs, it’s good, hot food,” he said. “With everything going on in the world, the one mediator and common element would be to get fed well.”

In normal times, Stewart and his staff of about 60 people serve about 1,500 meals a day. Now he’s working with a staff of just six and providing about 10 percent of that amount. “It’s a drastic decrease in numbers,” he said.

In some ways that’s worked to the advantage of the remaining students. Lavender said his breakfast service now operates on a short order cook style, which lets students choose from options such as breakfast burritos, waffles, French toast, sausage or bacon, and other traditional items that are prepared individually for them.

“We customize everything as they come through,” he said. “We make things for them right there on the spot.”

To maintain the safety guidelines of Gov. Pete Ricketts’ Directed Health Measures, the number of customers coming into the dining area is carefully monitored, and sanitizing procedures are followed before the students order their meal, Lavender said.

Lunch and dinner menus, sent in advance to students, are rotated weekly and include many familiar items.

“We highlight the things the students like and enjoy,” Lavender said.

Options are made available for those who are vegetarian or have special dietary needs, and the meals include a beverage, dessert, salad, and a fruit.

“We try to give them a pretty complete meal,” he said.

Lunch and dinner meals are packed in boxes which students can take back to their residence hall or eat in the Student Center, provided they observe social distancing guidelines, Lavender said.

Students who wish to make their own meals or snacks have access to cooking facilities in their residence halls, Stephens said.

“Our staff has noticed an increase in use of community kitchens,” he said.

Student reactions to the unusual circumstances of the current semester have been mixed, Lavender said.

“In the beginning, there was a sense of shell shock to everything,” he said. “As we moved through, they seem really receptive to what’s going on.”

“I’ve been impressed with how calm CSC’s students and staff have remained, which will be critical as this situation continues to develop,” Lavender said. “I hope students continue to take advantage of the services and staff that are available to them.”

Like almost everyone, Lavender said he and his staff were caught off guard by the rapid spread of COVID-19 and the drastic changes put in place to slow the disease, but are now adjusting to the situation.

“We came together and focus on the here and now, just taking care of what we need to do and moving forward,” Lavender said.

That means providing one important thing that can help people get through times of crisis, Lavender said.

“Sometimes when the students come through they kind of have that look of situational heaviness. We provide a hot beverage for them and good food and try to get them going in the right direction,” he said. “Food is the common denominator that everyone shares.”