CHEN | A Letter To Duffield Atrium

After a quick morning Zoom class in my dorm room or a hefty dinner and bubble tea from Collegetown, I can typically be found climbing my way back to the engineering quadrangle and opening the partially transparent doors to the humble abode that has become my second home. I definitely am not alone — the simultaneous relief and motivation that sitting in Duffield gives me is a drug that hooks every engineer immediately after their first semester at Cornell. I will take this to my grave and to every life I am reborn into afterwards: If there was housing connected to Duffield, I would not hesitate to live there. 

The Duffield-Upson-Phillips conglomerate is clearly the shining star of the engineering quad. While the other surrounding buildings may be a classic brick and mortar structure, my second home glimmers in the sunlight in all of its silver glory. As the sun streams into the atrium, the students sitting there are refueled by probably their only source of vitamin D. The atrium’s floor-to-ceiling windows are not only stunning to look at but also completely functional for the wellbeing of all the struggling students inside. 

Within its walls, the various seating arrangements can also cater to almost any type of study session.

2 Stay 2 Go: The Question Cornell Students Will Begin Answering on October 9, 2020

Daniel Jones ’22, a student in the Cornell School of Hotel Administration, came up with the idea to open a pop-up restaurant in Collegetown from Oct. 8 until Nov. 8, two weeks before I joined them for a full run-through of their menu. Jones was determined to keep the restaurant 100 percent student-run and operated, and not even a week later, he recruited his team from across the graduating classes at Cornell. Noah Horns ’22 and Bobby Dandliker ’22 are his co-executive chefs, Samay Bansal ’21) is acting as his president, Sabrina Sam ’22 is his pastry chef and Luke Verzella ’23 and Elin Atonsson ’23 are his marketing directors.