Berea stood as a model to other colleges and universities across the nation when it chose to cancel in-person classes for the semester in early March. Though the majority of our 1,600 students returned home, approximately 160 students remained on campus and staff members in various divisions and positions across campus remained as well. We have documented their experiences through photo and video, highlighting how these individuals have continued serving the College and the community while many of their colleagues worked from home. Some of this footage was captured beginning in early March before recommended protections (social distancing, face masks, etc.) were in place.
Public Safety employees continued to report to campus during the COVID-19 pandemic. They ensured the students and staff remaining on campus were safe and taken care of. Some students who remained on campus during the pandemic shut down helped maintain the College’s farm. Dining Services employees packed dozens of lunches each day for faculty and staff who remained on campus during the pandemic shut down. Chad Berry, vice president for Alumni and College Relations, conducts a Zoom meeting with Kim Brown, associate vice president for Marketing and Communications. Virtual meetings replaced face-to-face meetings for most campus constituents. Dr. Jackie Burnside ’74 mailed handwritten notes and assignment materials to students in her classes after in-person instruction ceased on campus in March. Tammy Cornett, manager of the Berea College Farm Store safely collects order payments from store patrons during the pandemic shut down. President Dr. Lyle Roelofs met with members of the College’s Administrative Council to make decisions regarding how to navigate the necessary changes resulting from the COVID-19 pandemic. Berea lit up Draper tower and the MAC building cupola and the President’s house in honor of those who lost their lives to the COVID-19 virus. A public safety officer picks up jugs of hand sanitizer made by chemistry professors in the MAC building. Chemistry professor Dr. Matt Saderholm ’92 mixes ingredients to create hand sanitizer. Students in Berea’s Eco Village held a procession for non-traditional graduates to honor those who would not have a traditional commencement in May. Students in Berea’s Eco Village held a procession for non-traditional graduates. These flowers were for each senior and their family. The Black Cultural Center staff sent personalized notes to seniors with their graduation stoles. Keith Bullock Hon ’17 and Valeria Watkins pack Black Cultural Center stoles to mail to graduating seniors. Black Cultural Center stoles were mailed to graduating seniors after in-person instruction ceased on campus. Andy Glenn, head of Woodcraft, works on a project in the woodcraft studio while practicing social distancing. Denessa McPherson ’05 put together Admissions materials to ship to prospective students after on-campus tours were halted. Dr. Channell Barbour ’91, vice president for Student Life, stands in a darkened office, practicing social distancing after most College employees were told to work remotely, if possible. Berea Kids Eat program volunteers brought food to buses to be distributed to Berea children who were sheltering in place in their homes. The Berea Farm Store continued taking orders for pick-up and included notes of thanks with each bag. The Berea Farm Store continued pick-up orders using a curbside pick-up method a couple of days each week. Boone Tavern Hotel and Restaurant began offering carryout options for patrons when restaurants were forced to close to dine-in guests. Boone Tavern, like all restaurants, had to close its doors to dine-in guests during the COVID-19 pandemic. Greenhouse staff members and students still harvested produce while the majority of campus was closed. Here employees are washing harvested kale. Before retail businesses closed, the Visitors Center and Shoppe was careful to maintain clean, sanitized conditions in the shop. Collis Robinson ’13, associate dean of Student Life, chose to continue working in his office after most staff members began working remotely and students had left campus. Staff members who continued working on campus in Advancement Services encouraged each other with notes. Dorothy Morgan, executive director of Advancement Services continued working on campus to process gifts from the College’s generous friends and donors. Martina Leforce ’07 prepared lunches for the Berea Kids Eat program. The program served more than 74,000 meals from mid-March to early May to ensure no child went hungry. Photos by Crystal Wylie ’05, director of photography and digital engagement and Jay Buckner, multimedia manager
I wish this virus would be eradicated sooner