Touch-free hand sanitizer has been installed throughout the building for easy access.

We have installed protective barriers as needed for each area of the BJC. SD: Here at the BJC, we are sanitizing high touch points regularly, encouraging the proper use of PPE, practicing proper social distancing, and switching to low or no-touch options when possible. OS: How are you managing safety during this time? We serve it topped with cheddar cheese, minced onion, and a dollop of sour cream. It’s a thick, hearty combination of meat and beans with moderate heat.

It is a favorite during basketball season on our suites menu. SD: I have a few favorites, but if I had to choose just one for this time of year, I would have to pick our BJC Chili. OS: What is your favorite dish from the BJC and why? Change up your normal weekly routine and treat yourself and a friend to Chicken Finger Friday here at the BJC available through Penn State Eats at The Roaring Grill. Be responsible and enjoy these days as best you can. Don’t stress over taking things too seriously. SD: Being a college student right now, it may seem impossible to keep up with all the changes academically and socially. Our staff is starting to learn them by name and the “usual” lunch options. It’s great seeing the same students each week as you would when working in the dining commons and building a bond with them. SD: I think it brings a different life to the BJC. OS: What is it like having students coming to the BJC during the day? We have transformed the building into a large socially distanced classroom space and are providing food service for those classes through Stand 100 just inside Gate A. SD: The biggest difference is not being able to hold those large events we are used to having here. OS: What’s different about the BJC this year compared to pre-coronavirus?

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