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Her road to recovery Coming off of an injury her freshman season, Anna Clephane’s consistency has helped the Cardinals find success.407
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A summer adventure Ball State senior traveled to Kodiak, Alaska, to photograph the city’s surfing community.409
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02.04.2021
JACOB MUSSELMAN, DN PHOTO ILLUSTRATION
North Dining employees reflect on the hall’s popularity
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t the beginning of the fall 2020 semester, Ball State students saw many changes across campus. Face masks and social distancing were implemented in each building, a new residence hall was built and North Dining Hall opened to the public. North Dining Hall is the only dining hall on campus in the North Residential Neighborhood,
Maya Wilkins Assistant News Editor
which includes Schmidt/Wilson, Botsford/Swinford and the new North residence halls. “New dining options such as North Dining foster a sense of community and add to the total of 15,000 transactions daily campuswide,” said Karen Adkins, senior director of auxiliary services. Adkins said North is positioned to replace dining services that were inside the LaFollette Complex and offers a variety of restaurants,
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including a barbeque, all-day breakfast, bakery, grill, Boar’s Head and Italian food. North also has an allergen-free zone that is free of the top eight major allergens and gluten. “In North Dining, we focused on efficiency and customer service,” Adkins said. “The majority of the food production takes place within the micro-restaurants in front of the customers.” In addition to having a wide
variety of restaurants students can choose to eat at, North has a unique dining room setup, with about 100 tables built from Indiana hickory trees and chairs that are made from recycled plastic bottles. “North Dining is one example of Ball State’s commitment to providing the campus with an exemplary dining experience and adding to our vibrant campus culture,” Adkins said.
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