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Village restaurants try to sustain business amid statewide COVID-19 restrictions. Rohith Rao News Editor
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When people ask Ball State students like Maddie Carmel how she’s doing, she replies, “Happy to have a job.” “Having at least a little bit of schedule, working three hours, is still something really good for me,” said the junior elementary education major who works at Roots Burger Bar. “It’s better than nothing.” Village businesses like Roots are among the few allowed to remain open only for carryout and delivery
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Sports
Cardinal Madness You decide what was the best moment in Ball State Sports history.406
Life We feel the weight of the world on our shoulders right now because we feel an obligation to Ball State students — past, present and future — that they’re going to have their place to come back to.”
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- PHIL JUSKEVICE, Owner of The Chug
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Opinion
Shelter dogs
The Chug sits empty March 30, 2020, in The Village. The Chug started offering carryout and curbside pickup options March 18. EMILY WRIGHT, DN
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04.02.2020
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orders following Gov. Eric Holcomb’s executive order in response to the COVID-19 pandemic. “I think it’s difficult on everybody. It’s not just restaurants,” said Scott Wise, Ball State alumnus and founder of Roots. “This is a pandemic that’s affecting almost every walk of life and every business, most that I know of.” Nevertheless, Wise said he was grateful the state government has allowed restaurants and bars to be open — even if it means it’s only for carryout and delivery. While his sales have taken a 30 to 40 percent hit, he said, he is “floored” by how much the community has tried to support small businesses like his.
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