Mark Tewksbury recalls seeing just four cars on his way to work at Syracuse University last March.
Tewksbury, who is the director of residence hall dining and Dome operations for Food Services, has been working to deliver meals to students in quarantine and those who had to stay on campus during breaks since the coronavirus pandemic hit. He was among the group of SU employees who continued working even after SU’s campus shut down last spring.
“When the pandemic began back in March, most people were afraid to leave their house,” Tewksbury said. “But our staff just stepped up. There were 600 students on campus who couldn’t get home, and nobody questioned.”
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